This is Scientific American — 60-Second Science. I'm Christopher Intagliata. Got a minute?
这里是《科学美国人》的60秒科学，我是克里斯托弗·因塔利亚塔。准备好了吗?
The lore among wine aficionados is that fruity flavors tend to finish quickest on the palate, whereas oaky flavors linger longer.
葡萄酒爱好者们普遍认为，果味往往在口感上最快结束，而橡木味则会持续更久。
“And then when you go to the scientific literature, you find out that really there haven't been scientific studies done on it.”Carolyn Ross, a sensory scientist at Washington State University.
“但当你去查阅科学文献时，你会发现实际上并没有进行过科学研究。” 卡罗琳·罗斯(Carolyn Ross)是华盛顿州立大学的感官科学家。
She and her colleagues investigated the claims. They identified four flavor compounds common in white wine, which give floral, fruity, mushroomy and oaky notes. They then studied the compounds in what’s known as a model wine: “Meaning that it had alcohol in it, it had some sugar, some acid in it, but it wasn't actually wine.”
她和她的同事们调查了这些说法。他们确定了四种常见的白葡萄酒风味化合物，分别带有花香、果味、蘑菇和橡木味。然后他们在所谓的模拟酒中研究了这些化合物：“意思是它含有酒精，一些糖分和酸性物质，但实际上它不是葡萄酒。”
They added the compounds one at a time to their model wine, and asked trained tasters to clock how long it took flavors to fade. Fruity did indeed finish first—lasting a minute and a half. The others took 30 seconds longer to fade. And even when mixed with the other flavors, fruity still finished first—so the lore was right.
他们在模型酒中依次加入化合物，并要求训练有素的品酒师记录味道消退所需的时间。果味确实第一个消失——需要一分半钟的时间。其他味道需要多30秒才会消失。即使与其他味道混合在一起，果味仍然是第一个消失的——所以这个传说是对的。
The study appears in the journal Food Quality and Preference. [Emily S. Goodstein et al, Perception of flavor finish in model white wine: A time-intensity study]
这项研究发表在《食品质量与偏好》杂志上。
As for home tasters? “Pay attention to the finish, perhaps time it, if that's your thing.” It does happen to be ours.
至于家庭饮用?“注意味道的持续时间，计时也行，如果你喜欢的话。” 这正好是我们的喜好。
Thanks for the minute for Scientific American — 60-Second Science. I'm Christopher Intagliata.
感谢收听《科学美国人》的60秒科学。克里斯托弗·因塔利亚塔报道。
This is Scientific American — 60-Second Science. I'm Christopher Intagliata. Got a minute?
The lore among wine aficionados is that fruity flavors tend to finish quickest on the palate, whereas oaky flavors linger longer.
“And then when you go to the scientific literature, you find out that really there haven't been scientific studies done on it.”Carolyn Ross, a sensory scientist at Washington State University.
She and her colleagues investigated the claims. They identified four flavor compounds common in white wine, which give floral, fruity, mushroomy and oaky notes. They then studied the compounds in what’s known as a model wine: “Meaning that it had alcohol in it, it had some sugar, some acid in it, but it wasn't actually wine.”
They added the compounds one at a time to their model wine, and asked trained tasters to clock how long it took flavors to fade. Fruity did indeed finish first—lasting a minute and a half. The others took 30 seconds longer to fade. And even when mixed with the other flavors, fruity still finished first—so the lore was right.
The study appears in the journal Food Quality and Preference. [Emily S. Goodstein et al, Perception of flavor finish in model white wine: A time-intensity study]
As for home tasters? “Pay attention to the finish, perhaps time it, if that's your thing.” It does happen to be ours.
Thanks for the minute for Scientific American — 60-Second Science. I'm Christopher Intagliata.
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