PTC tasting and Red Wine Preference
Rowan Ross
Burnaby North Secondary
Floor Location : J 170 D

Using the newly released public UK Biobank study I did a PheWas of the gene kinked with PTC tasting (TAS2R38) I found that there was a connection between being able to taste the PTC chemical and your weekly red wine intake. I found this to be very interesting and I wanted to further research this and do a validation study with a new group of people to see if this was correct. I tested 68 different adults with a questionnaire and a PTC tasting strip used to determine whether or not they could taste the PTC chemical. There could be a connection between PTC tasting and your preference of red wine over white wine because of the tannins inside of red wine. Red wine is aged with the grape skins and grape seeds, two things that contain tannins, and compared to white wine red wine contains noticeably more tannins then red wine. This was also interesting because weekly tea intake was very significant in the PheWas of the UK biobank and tea leaves also contains tannins. Tannins are found to be a bitter or dry tasting substance. After analyzing my data I found the results to be very positive. These are the first results to show a link between PTC tasting and red vs. white wine preference.