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Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
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Resumo(s)
Background: Wine flavour has been methodically studied since the beginning of sensory research, with various
purposes relating to product quality and consumer preferences. Recent advances in neuroscience have provided a
deeper insight into how the perceptions elicited by flavour-active molecules are processed by the brain. In
particular, the implications of the synthetic, emotional and mental imagery features of olfaction, together with
the cross-modal influences on flavour perception, should be properly acknowledged in tasting methods.
Scope and approach: The purpose of this review is to present a critical appraisal of current tasting methods, with
focus on those that are most frequently applied to assess fine wine. The remarkable ability to distinguish odours,
and the emotional nature of the sense of smell, are the basis for the development of alternative tasting approaches
that have lead to recent advances. The limitations of aroma and flavour descriptive analysis resulting
from the synthetic nature of olfaction will be discussed and, in particular, those limitations that relate to the
holistic evaluation of quality that constitutes the core of aesthetic judgements.
Key findings and conclusions: We argue that the conventional tasting sequence and the dominance given to
descriptive analysis contributes to the subordination of the holistic nature of wine assessment. Further, expert
quality judgements may be strongly biased by cognitive factors and wine preferences. Hence, the highest level of
expertise may be attained when individuals are able to recognise a fine wine’s synthetic properties (e.g.
complexity, harmony, persistence) in association with socio-cultural aspects (e.g. origin, winemaking traditions),
and then produce aesthetic judgements independently from wine enjoyment.
Overall, fine wines may be defined as those characterized by superior synthetic or holistic properties that are
perceived and appreciated by individuals who understand, and in the context of, their cultural meaning
Descrição
Palavras-chave
wine tasting flavour mental imagery emotion aesthetics expertise fine wine
Contexto Educativo
Citação
Trends in Food Science & Technology 115 (2021) 332–346
Editora
Elsevier