The amount of wine sipped can dramatically alter how it tastes – with small sips ideal for enjoying flavours in Chardonnay, while larger gulps are best for Reislings, researchers claim.

According to scientists, the variations in taste are caused by the differing amount of chemicals released according to the volume of the mouthful.

For instance, a small sip of white wine will produce almond and wood flavours, while a large sip of the same wine will taste of citrus.

Marcia Waters, a member of the Institute of Masters and Wine, told The Sunday Telegraph: ‘This work may well have implications on how wine tasting can be conducted.

‘I think many tasters have just found a style of tasting that suits them without really considering the particular compounds they are trying to detect.’