Kokumi’s effect opens many possibilities in the world of wine and cooking materials in general
This word refers to the ability to give a greater “pleasure” to the flavor
Materials known as oligopeptides, which are found in some white wine and sparkling
Why do we love what we love? It is definitely one of the most complicated questions to answer. Nevertheless, science is still looking for an explanation to satisfy our curiosity. Meanwhile, investigations that highlight the other aspects occur. One of them It is the effect of Cocumi.
Kokumi is a word from Japanese, and forms it treeThis means that he is rich, and Mayflavor. However, some materials are indicated Interacting with a protein receiving Calcium sensor, which is able to give a The biggest “susceptibility” of the palateThus, increasing the perception of taste and fullness and the complexity of flavor.
These materials are Oligoptidate It is present in some white wine and sparkling, so it provides multiple options for improving and “controlled” in the taste of wine.
Oligoptidate and the effect of Cocumi on white wine
naturally , Oligpeptides lacks its own flavorBut when they mix with other ingredients, they improve and enhance their conditions. This is guaranteed by a study by Edmund Mach Foundation in cooperation with the universities of Parma and Napoli. These investigations were able to develop a method for analyzing Oligipptides in wine, a modernity that can revolutionize the Strip. Through this technology, scientists emphasized that these vehicles are able to adjust the sensory perception of wine.
Discovery puts on the table the effect of Cocumi. An investigation and known in the Japanese cuisine, in Europe still has a long way, but he will definitely do so. In fact, there are already those who claim it after that Kokumi is not a flavor in itselfYes, this gives a remarkable difference in food and drinks that contain this, which generates fullness in the taste of the relevant product.
Specifically, this last point is the great gravity of Kokumi for wine, what is the best sensory experience that allows the taste of wine to full, and thus the ability to assess the different nuances of it? There is still a lot to discover, however The Kokumi effect is a great joys of the sector and cooking art.
