article_snippet: You might imagine that stronger wine would pack more of a punch in the flavour department.
article_snippet: While the low alcohol bottles may not contain more flavour per se, people pay more attention to ‘fruity bouquets’ and ‘woody notes’ so the weaker wine appears to be tastier.
article_snippet: ‘Over the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that wine makers are more appreciated by consumers.
article_snippet: They noted that 30 years ago, it was typical for red wines to contain around 12 per cent alcohol, while now quality tipples can be 15 per cent.
article_snippet: This is because wine makers ‘seem to… assume that strong wines are, on the average, more appreciated by wine consumers,’ Dr Frost said, adding that strong wines seem more intense, which is considered desirable by some foodies.
article_snippet: ‘induce weaker activation relative to the low-alcohol content ones’.
article_snippet: This may be because people paid more attention to the flavours of the less potent wine, even though people are not more flavourful people, Discover Magazine reported.
article_snippet: Wine critics have previously said that New World, or high alcohol wines, often lack the finesse of less potent options, because the alcohol overpowers some of the more subtle aromas and flavours.
article_snippet: ‘The findings raise intriguing possibilities for objectively testing hypotheses regarding methods of producing a highly complex product such as wine,’ the researchers wrote.
article_snippet: Wine critics (stock image) have previously said that New World, or high alcohol wines often lack the finesse of less potent options, because the alcohol overpowers some of the more subtle aromas and flavours .
highlights_snippet: One sample was low alcohol while the other was more potent .
  
highlights_snippet: Experts say the weaker wine may have tasted better  because the volunteers paid more attention to the flavours than the stronger tipple .