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Bitterness

A lingering taste sensation, detected totally in the mouth on the tastebuds of the tongue, and therefore differs from astringency, which is tactile (felt) and experienced elsewhere in the mouth as well. Bitterness is most often associated with polyphenolic compounds, especially tannin, but high sulfate (not sulfite) content can also produce bitterness. Bitterness can be partially alleviated by fining, partially masked by sweetness and partially eliminated by aging. Some bitterness is expected in wines (especially red wines), but in excess is a fault.

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