Spanish neuroscientists gave volunteers samples of red wine to researchers while they scanned their brains in an fMRI machine . One sample was low , while the other was more potent . They found that weaker wine better stimulated areas of the brain that are sensitive to taste intensity , including the cortex and cerebellum . Experts say the weaker wine may have tasted better because the volunteers paid more attention to the taste than the stronger tipple .
Spanish neuroscientists gave volunteers samples of red wine to drink while they scanned their brains in an fMRI machine . One sample was low alcohol while the other was more potent . They found that weaker wine better stimulated areas of the brain that are sensitive to taste intensity , including the insula and cerebellum . Experts say the weaker wine may have tasted better because the volunteers paid more attention to the flavours than the stronger tipple .