Date of Award

Spring 5-10-2017

Degree Type



Chemistry and Biochemistry

Director of Thesis

Dr. Scott Goode

First Reader

Dr. Lucia Pirisi-Creek


This report attempts to explain the science behind matching Italian food with wines. Common knowledge states that certain wines make better pairings with certain food dishes, but the general public knows little about why these foods and wines make better matches. This paper aims to use examples of tastings of Italian foods with different wines in order to educate its readers on the science behind the pairings. Before these tastings are analyzed, background information is provided about the science of taste. A description of the five basic tastes is given, separating them into appetitive and aversive tastes, and the chemistry of how these tastes are perceived is explained. These tastes are then applied to some of the typical Italian foods and wines.

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