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July 29, 2022
The Story of Supertasters, the PTC Gene, and Bold Reds
Did you ever wonder why some people prefer bitter tastes and some shy away? I’m talking about grapefruit, arugula, dark chocolate, black coffee, tea and of course tannic (young and thick skinned) red wines. Well, there is a scientific reason for this preference: it depends on a gene which detects Phenylthiocarbamide (PTC), a bitter, harmless…
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July 15, 2022