The colourless to yellowish organic compound (amide of piperic acid and piperidine) is responsible for the pungent taste in pepper. When consumed, piperine exerts a trigeminal heat or pungent stimulus through its effect on specific receptors in the oral cavity. This is actually a pain sensation. The substance stimulates metabolism and secretion (saliva, digestive juices) and has an antimicrobial effect. The substance capsaicin contained in paprika has a similar effect. Both substances are often present in red wines. See also under taste, and with regard to wine evaluation (tasting) or wine address (description) under hot (hot) and peppery.
Picture on the left: By Aruna in Wikipedia, CC BY-SA 3.0, link
Picture right: By Rainer Zenz in Wikipedia, CC BY-SA 3.0, Link
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena