Japanese scientists asked study subjects to try 38 red wines and 26 whites while eating scallops. Some of the wines contained small amounts of iron, which varied by country of origin, variety and vintage. The tasters noted which wines really didn’t work with scallops. And the researchers found that those wines all had high levels of iron. So they doctored the wine with a substance that binds iron, keeping it away from the tasters’ tongues. And voila, the bad taste became a bad memory. The study appears in the Journal of Agricultural and Food Chemistry.

日本科学家让参加实验的人（或研究对象-这里应该是tasters）在吃扇贝的同时时试饮38种红葡萄酒和26种白葡萄酒。这些酒的产地，种类以及酿造年期不尽相同，某些酒里面含有微量的铁。这些品酒师们刻意记录下到底哪些酒不适合跟扇贝一起食用。 研究人员随后发现这些（不适合跟扇贝一起食用的）酒富含大量的铁成分。 于是他们在葡萄酒中混入一种可以跟铁结合的物质，阻碍了铁物质与人的舌头接触。让后，你瞧:那种糟糕的味道不复再现。这项研究刊登在《农业与食品化学》。