Are Wine & Food Pairings All Nonsense?

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24.08.2022
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07.01.2014
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Описание видео:

Check out The Bigger Picture on 🤍PBS : 🤍youtu.be/Wnr4RJxDifw Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that *absolutely* broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese. You might also like other Reactions videos: A Deep(er) Dive Into Whiskey Distilling Science: 🤍youtu.be/a1IruS1bKN8 The Science of Kombucha: 🤍youtu.be/YxARRckS9dA The Science of Maple Syrup Production: 🤍youtu.be/nSRCDiKMEJc Color changing tea: 🤍youtu.be/ORl6EKQI1ws Better Pizza Through Chemistry: 🤍youtu.be/m30YnuF9vUc Credits: Executive Producers: Matthew Radcliff Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Charles Spence, Ph.D. Leila Duman, PhD Brianne Raccor, PhD Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: A Dinner Demonstration of Threshold Differences in Taste and Smell 🤍🤍science.org/doi/pdf/10.1126/science.81.2108.504 Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/ New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins 🤍pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589 What are Tannins, Really? 🤍🤍winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine. Journal of Pharmacognosy and Phytochemistry 🤍🤍phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf The Science of Melting Cheese 🤍🤍seriouseats.com/the-science-of-melting-cheese#:~:text=Technically%20speaking%2C%20cheese%20is%20an%20emulsion%20of%20dairy%20fat%20and%20water%2C%20held%20together%20by%20a%20network%20of%20proteins. Catechins 🤍🤍sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechins%20can%20polymerize%20to%20form%20tannins%2C%20which%20can%20be%20hydrolyzable%20or%20condensed%20(proanthocyanidins)%20(Gadkari%20and%20Balaraman%2C%202015%3B%20Rauf%20et%20al.%2C%202019). FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE 🤍docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html Food & Wine: 🤍🤍apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Food%20and%20wine%20pairing%20is%20almost%20entirely%20a%20matter%20of%20personal%20preference Umami synergy as the scientific principle behind taste‑pairing champagne and oysters 🤍🤍nature.com/articles/s41598-020-77107-w.pdf Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments 🤍vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing 🤍pubs.acs.org/doi/abs/10.1021/jf901656k Pairing flavours and the temporal order of tasting 🤍flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/

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Are Wine & Food Pairings All Nonsense?
Are Wine & Food Pairings All Nonsense?
Are Wine & Food Pairings All Nonsense?
Are Wine & Food Pairings All Nonsense?
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Комментарии пользователей:
Leslie Hyde
2023-01-12 22:43:10

I've tried various wines (a bit under 5mls) over the years but I've yet to find one that I can tolerate as they are all disgusting. However, slightly fermented pomegranate juice is fairly tasty even though I got quite drunk from it and had the drunk effects for several days after.

Krombopulos 6 I X
2022-12-03 20:07:37

my dude is wearing his 7th grade T-shirt

D Fryers
2022-09-08 12:39:11

By 'steel' I'm guessing you mean stainless steel. Also I'd imagine only the old world reds (French e.g.) suffer badly from this?

狐夢美
2022-08-28 03:20:42

Now I think I need to add garlic to my cacao coffee

shay trequesser
2022-08-27 14:05:01

my friend, this content is gold! loved the story and the delivery, but for some reason the image looks dated and the audio could use some improvements. Other than that 10/10

m
2022-08-26 22:31:57

pITgSxidfXs&t=11m47s 11:47 I just tried garlic+coffee+chocolate. It was good for a couple of seconds, but then I felt nauseous and dizzy afterwards. I feel really awful now. 🤮 😵 If I die, I'm coming back as a ghost to sue you. 😒

Homo Sapien
2022-08-26 19:00:02

This is some ratatouille shit

Ivan Alonso Gonzalez Pavez
2022-08-26 17:51:20

surprising information about wine pairing. But I still prefer a good beer in most cases.

Jordan Tyler
2022-08-26 05:01:11

Sauv blanc and plain potato chips. Excellent video! Fun and informative!!

Mateusz Tryc
2022-08-25 15:26:09

"Flavour" is the proper spelling though.

Red
2022-08-25 05:05:01

Awesome vid

Eroraf86
2022-08-24 22:48:02

Food chemistry? Actual flavor science? Yes please, more of this!

AnacondaHL
2022-08-24 19:42:26

pITgSxidfXs&t=8m57s 8:57 I'm blown away by this experiment as well, WOW!

Paul Robinson
2022-08-24 18:12:17

Burger + Burgundy

Brett Wordon
2022-08-24 18:07:01

Re red wine and seafood - merlot and dolphin is a GREAT combo! Yum

m
2022-08-24 17:26:09

Still missing Samantha isn't her podcast completed lots of love from vivek to her 💙

Kasey Klynstra
2022-08-24 17:05:43

pITgSxidfXs&t=3m11s 3:11 Not to be that person, but... isn't steel like >97% iron?

vibe check
2022-08-24 16:09:10

As someone who is studying chemistry and involved in the food/beverage industry - this is just what I need!

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