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The colorless to yellowish organic compound is for the sharp taste in the pepper responsible. When consumed, piperine exerts its effect on specific ones receptors one in the mouth trigeminal Heat or sharpness stimulus. It is actually a sensation of pain. The substance stimulates the metabolism and secretion (saliva, digestive juices) and has an antimicrobial effect. The has a similar effect paprika contained substance capsaicin, Both substances are often in red wines available. See also under taste, as well as regarding wine review (Tasting) or wine address (Description) under sharp (hot) and peppery,

Pepper - fruits and grains in green, white and black

Left: From Aruna in Wikipedia , CC BY-SA 3.0 , link
Right: By Rainer Zenz from Wikipedia , CC BY-SA 3.0 , Link

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