另一方面，当研究者加入一种能凝固铁的物质后，鱼腥味减轻了。
This fishy taste diminished, on the other hand, when the researchers added a substance that binds up iron.
研究者们声称“他们发现鱼腥味的浓度和铁与亚铁离子的含量存在着强而有力的联系。”
"Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion," the researchers said in a statement.
他们发现铁含量高的酒有更重的鱼腥味。
They found that wines with high amounts of iron had a more intensely fishy aftertaste.
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