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Die Sensorik

Wein schmecken, riechen, fühlen und sehen.

What the drinking of wine makes it become a sophisticated gustatory experience, is the conscious interaction with other perceptions: first of all, the sense of smell. The human being is able to distinguish between 2000 to 4000 odours. Tasting and smelling may hardly be parted from each other: in the mouth area the scent of the wine reaches the over the epipharynx to the nasal mucosa – that is the reason, why slurping and smacking with the enjoyment of wine no sign of bad upbringing. It rather serves the purpose to release the flavours from the fluid, in order to transport it with the breath to the olfactory centre.

During wine tasting, the degustation, one consciously attempts to perceive, through all ” antennas”, and judge the complexity of a wine. Experts have educated their senses as well as their technique, to be able to make a capacious and plausible judgement about a wine’s quality: full-bodyness, diversity, harmony, appearance, bouquet, taste – the complete, conscious perception.

The more or less unprofessional epicure, may proceed as follows, when sampling a good wine: holding the glass by the stem and letting it swirl a bit, so that the flavours can bind with oxygen and thus may unfold. The look on the inside of the glass already provides information about the quality of the wine. Then behold the colour and examine if potential cloudiness exists. Then, it’s the nose’s turn: a deep puff reveals the composition of the scents, their complexity, and their nuances. Are “scent families” identifiable? Perhaps fruits, grasses or totally different types? Sluping is allowed, though it may not be suitable in every situation. The sip should be consciously felt on the tongue for a moment, as thus the olfactory organ may also enjoy intensively. The tongue now clearly feels the tactile charm and one experience, if the taste corresponds to the previous odour.


Papillae on te tongue - see graphic:


Sweet, salty, sour, bitter – the human tongue may distinguish merely four flavours. The taste buds, called papillae, are situated on the tipp of the tongue, on the edge of the tongue and on tongue root. Our taste sensations may definitely be assigned to zones, on which the papillae are situated.



 
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