Oral bacteria contribution in wine flavor perception

Background: Recently, one of the most debated problems within the wine tasters community, is whether personal biological variability can affect the wine flavors sensing or not. In other words, can wine aroma perception be considered as an absolute truth? Methods: The present paper demonstrates that, relying on proven data, that the answer is no. Few research about this topic has been published, but data clearly show evident biochemical intravariabilities, mostly based on oral bacteria enzymes secretion. Results: Individual variability in receptors expression dramatically affect this process, but the combination between both oral bacteriaderived and salivary enzymes seems to be the pivotal factor able to dissociate aromatic compounds from sugars and allow them to pass from liquid to gaseous phase, so that, following the Retropharyngeal Path, they can be sensed by olfactory neurons placed at tectory level, that can however express receptors in a variable and genetically-based manner. Conclusion: The aim of the present work is that of provide tools to rethink wine tasting, constructing an evidence-based perspective in the broad world of wine.