小松鼠部落格

紅酒配肉吃，不配魚吃？

日本科學家研究小組發現紅酒與肉配一起，不和魚搭配吃，不僅僅是烹飪禮節，而是有其科學的解釋。

英文翻譯：

It's not just culinary etiquette to pair red wine with red

meat not fish with a Japanese research team finding there is a scientific explanation.

來自日本一家酒製造商mercian 公司的產品發展研究實驗室的研究者Takayuki Tamura 和他的同事發現酒行家們是出於紅酒香味會與魚腥味混淆，從而確定這個缺乏科學依據的規定。

英文翻譯：

Researcher Takayuki Tamura and colleagues from the product

development research laboratory of Japanese wine

producer mercian Corp. have found that wine connoisseurs

established the rule of thumb because of the flavor clash

between red wine and fish.

至今，沒有人能夠始終如一地預測哪種酒會發出像魚腥一樣的味道，因為缺乏相關的知識。

英文翻譯：

Until now, nobody could consistently predict which wines

might trigger a fishy aftertaste because of the lack of

knowledge about its cause.

但是Tamura和他的團隊發現紅酒有自然存在的鐵，有些紅酒鐵含量比其他的酒要高，導致在同時喝紅酒和吃魚後像魚腥一樣的難聞的氣味特別的濃。

英文翻譯：

But Tamura and his team found that an unpleasant,

fishy aftertaste noticeable after drinking red wine with

fish resulted from naturally occurring iron in red wine

with some wines having more iron than others.

研究者們聲稱“他們發現魚腥味的濃度和鐵與亞鐵離子的含量存在著強而有力的聯繫。

英文翻譯：

"Strong positive correlations were found between

the intensity of fishy aftertaste and the concentration of

both total iron and ferrous ion," the researchers said in a

statement.

他們的研究發佈在美國化學協會的農業化學與食品化學雜誌。論文基於研究38瓶來自很多不同國家的商業紅酒，26瓶白酒，2瓶葡萄酒以及波爾特酒，馬德拉白葡萄酒各一瓶。

英文翻譯：

Their study, published in the American Chemical

Society's Journal of Agricultural and Food Chemistry, was

based on studying 38 commercial red wines from a list of

countries, 26 white wines, two sherries, and one each of

port, madeira and botrytized wine.

每瓶酒的成分都經過分析。

英文翻譯：

The components of all of the wines was analyzed.

酒取樣器在貝扇裏正餐時檢測酒。

英文翻譯：

Wine samplers then tested the wines while dining on scallops.

他們發現鐵含量高的酒有更重的魚腥味。另一方面，當研究者加入一種能凝固鐵的物質後，魚腥味減輕了。

英文翻譯：

They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste

 diminished, on the other hand, when the researchers added a substance that binds up iron.

他們說研究發現證明鐵是海鮮-酒搭配產生魚腥味的重要因素，但是這同時也意味著含鐵較低的紅酒很適合與海鮮搭配吃。

英文翻譯：

They said the findings indicate that iron is the key factor in the fishy

aftertaste of wine-seafood pairings but this also meant that low-iron

red wines might be a good match with seafood.