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The oligopeptides and the kokumi effect: why it tastes rich or not a white wine, according to science

Summary by Telecinco
The kokumi effect opens up numerous possibilities in the world of wine and gastronomy in general This word refers to the ability to give a greater ‘gradability’ to the palate Substances known as oligopeptides and that are present in some white and sparkling wines
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telecinco broke the news in on Sunday, March 16, 2025.
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