The taste of the cup

cup is a container and should not theoretically affect the taste of the drink. But what is commonly referred to as

tasteis not the five basic flavors of sour, bitter and salty in the scientific sense, but rather a synthesis of the brain's sensory experiences of appearance, color, taste, smell and taste. In the process of this comprehensive experience, the psychological factors can not be ignored. For example, drinking, the ancients said

"
grape wine night glass
"
, roughly a combination of wine and night glass, will give people a better experience. In tea tasting, the role of tea set is put to a higher level, the so-called

device for the father of tea
" - the importance of
tea set, is with the
"
there is the mother of tea
"
side by side.beautiful cup is naturally pleasing to the eye, bringing a pleasant visual and psychological experience. So does the cup have an effect on the perception of taste?in
France
, the standard wine glass requires the body part to be
2
times higher than the diameter, and this French standard is also in line with international standards. But is this shape really the most reasonable? French standards and international standards were developed mainly on the basis of tradition and custom, and there is no scientific basis.
german
a university called Neustadt, and their winemaking department is very famous. German wine lovers generally use larger glasses than French and international standard glasses, and the university's winemaking professors studied the effect of the shape and size of the cups on the perception of aromas.the most important ingredients in wine are, of course, water and alcohol, but it is the
"

"
. The variety and somewhat different types of trace ingredients in different wines, the smell of wine tasting is determined by the volatile molecules. How much a substance can wave is mainly determined by temperature and its content in wine, and the area in contact with the air also has an effect. White wine, for example, is characterized by many ester molecules. When enough ester molecules evaporate into the air and are sucked into the nasal cavity, people smell the fruit. If there are many alcohol molecules at the same time, it will interfere with the aroma of these ester molecules. The volatility of ester molecules is not
by
- that is, it evaporates very quickly at low temperatures. The volatility of alcohol molecules slows down as the temperature decreases. Therefore, white wine is suitable for low-temperature drinking
-
alcohol molecules less volatile and ester molecules can be fully volatile, easy to experience the fruit fragrance of white wine. And suitable for the use of small capacity, cup feet relatively high cup. In this way, holding the cup, you can avoid the temperature of the hand to the body of the glass to make the wine temperature rise, and less capacity also avoid a long time without drinking and the temperature rise.red wine is a different situation. There are not many ester molecules, and the flavor is mainly determined by alcohol molecules and volatile polyphenols. Both are volatile at higher temperatures, so red wine doesn't care about higher temperatures, which help these flavor molecules release. In addition to the volatile polyphenols, there are many non-volatile polyphenols in the wine. Polyphenols tend to have a bitter taste, which can be reduced by oxidizing them in the air. Therefore, with a large capacity but small cup, easy to shake the wine, not only help the volatile flavor of the substance, but also conducive to the wine polyphenols and air full contact, oxidation and reduce bitter taste.in fact, the volatility of flavor substances in wine is much more complex than this. For example, in a cup, the waved molecules spread from the bottom up, and different kinds of molecules have different diffusion speeds. In other words, the different heights above the wine in the glass, the type and degree of aroma molecules may be different. After sn smelling once with your nose, how long does it take for the cup to swing enough to smell the same scent again? These questions seem boring, and scholars at Neustadt University are really interested. They used gas chromatography to detect molecules of different temperatures, poured into a glass at different times, and at different heights above the glass, and identified more than 40 compounds.In order to explore the taste ofcups , Neustadt's scholars trained a group of people to identify ten representative volatile molecules in wine and assess strength, such as

butter
",
flower scent
"
and so on. Then, ten different glasses, high glasses and cup edges were selected and poured into the same wine, allowing them to smell the strength of different scented substances.these people can really smell the difference in scent caused by different cups. In different cups, the same wine is smelled with different degrees of volatility. Increasing the height of the cup body, or increasing the diameter of the cup mouth, will increase the smell. To upend conventional perceptions, the slender glass suitable for white wine is used to taste red wine, and it works better than a glass
,
, which is usually consideredto be suitable for red wine
" -
.as a scientific exploration, these studies are interesting. However, these results may not be very guiding to most people
-
's perception of wine flavours may not be far enough to experience such nuances. So, don't tangle with what cup to use, drink yourself happy, just fine.