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Portuguese name for sweet; look there.

One of the six officially recognized taste sensations (Next bitter. greasy. salty. angry. umami ), which is perceived at the tip of the tongue. The sweet taste of a wine is mainly due to the residual sugar perceived; that's the amount of unfermented sugar in g / l. At a sparkling wine the taste sensation for "sweet" is different since the carbonic acid the sweetness diminishes quite significantly. The subjective Gustatory perception for sweetness depends on many factors. Among other things, the ratio of the different ingredients to each other. Therefore, the taste impression does not have to be identical to the actual analysis values. The opposite of sweet is sour in taste. However, this does not apply in the chemical sense, because in this regard alkaline the opposite of...

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