• About Us
  • Contact Us
Account
GTB
  • Home
  • News
  • Premium
  • Business
  • Personal Finance
  • Lifestyle
    • Travel
    • Health
    • Retail/Fashion
  • Podcast
    • Business Chat
    • Retiring Richly
    • Sika Nkommo
  • Videos
  • Analysis/Features
No Result
View All Result
  • Home
  • News
  • Premium
  • Business
  • Personal Finance
  • Lifestyle
    • Travel
    • Health
    • Retail/Fashion
  • Podcast
    • Business Chat
    • Retiring Richly
    • Sika Nkommo
  • Videos
  • Analysis/Features
No Result
View All Result
Account
Ghana Talks Business
No Result
View All Result

Why your mid-flight wine tastes different

18/02/2019
Reading Time: 2 mins read
why_wine_taste_different_in_air
0
SHARES
Share on FacebookShare on TwitterShare on WhatsApp

For frequent fliers, it is no shocker that particular wine tastes horribly different once it’s left the ground. This is simply because, wine hates flying.

How? You wonder. Well, the vibrations of the plane, and the pressurized cabin, could both seriously alter the flavor.

According to online sources, when it comes to flying, the human body goes through a lot to account for the changes we experience in the air — high altitude, low humidity and reduced air pressure are just some of the things to consider.

Hydration is the key to keeping your palate sharp. Usually the palate starts to lose its sharpness after about 2-3 hours at altitude. Wines do not change at altitude… it is the human palate that perceives them to be different due to the re-cycling of the cabin air.

ALSO READ:GRA invades Kempinski and Mövenpick hotels over tax stamps

Dr. Herbert Stone, Sensory Consultant and co-founder of the Sensory Division at the Institute of Food Technologists, is a frequent flyer and says contributing external factors like air pressure affect the body’s ability to enjoy wine.

“Since the plane is pressured to about 5,000 feet, the air is very dry and the palate will be drier (compared to on the ground),” said Stone. “Our senses are not in the same condition on the ground. Our sensitivity is best when moist and with thinner and cooler air, the wine is more volatile, losing its aroma faster.”

To help, Stone recommends drinking water before and after drinking wine on the plane. “At high altitudes, the body will absorb alcohol faster,” said Stone. “Alcohol exaggerates its effects on the body so (drinking water) is a way of diluting the effect of the alcohol.”

Author: Davies Muli

Previous Post

Who is Your Customer?

Next Post

IES hints on why ECG take over by PDS is delaying

Related Posts

No Content Available
Next Post
electricity_tariff

IES hints on why ECG take over by PDS is delaying

3 major economic implications as INEC postpones Nigeria’s 2019 general elections

  • About Us
  • Disclaimer
  • Privacy Policy
  • Advertising
  • Contact Us

© 2023 Ghana Talks Business

No Result
View All Result
  • Home
  • News
  • Premium
  • Business
  • Personal Finance
  • Lifestyle
    • Travel
    • Health
    • Retail/Fashion
  • Podcast
    • Business Chat
    • Retiring Richly
    • Sika Nkommo
  • Videos
  • Analysis/Features
  • Login

© 2023 Ghana Talks Business

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In