Bitter: adj. As early as the XNUMXth century, four primary or fundamental flavors were defined, linked to four types of sensory receptors and four locations on the tongue: sweet, salty, sour and bitter (such as quinine, gentian or lemon peel). The non-volatile flavoring agents in wine are sugar, acids and polyhenols. They have almost no smell and are therefore only perceptible in the mouth. The tongue with its taste buds carries the taste receptors....
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