The Sensory Experience of Wine and Beverages
Expert-defined terms from the Professional Certificate in Neurogastronomy course at London School of Planning and Management. Free to read, free to share, paired with a globally recognised certification pathway.
Astringency: #
Astringency:
A tactile sensation caused by the precipitation of proteins in the mouth, often… #
Can be described as puckering or drying.
Enology: #
Enology:
The study of wine and winemaking, including the scientific, technological, and c… #
Related terms: oenology, viticulture.
Flavor: #
Flavor:
The combination of taste and aroma, responsible for the overall sensory experien… #
The combination of taste and aroma, responsible for the overall sensory experience of food and drink.
Gustation: #
Gustation:
The sense of taste, which includes the basic tastes of sweet, salty, sour, bitte… #
The sense of taste, which includes the basic tastes of sweet, salty, sour, bitter, and umami.
Mouthfeel: #
Mouthfeel:
The tactile sensations experienced in the mouth when consuming food and drink, i… #
The tactile sensations experienced in the mouth when consuming food and drink, including texture, temperature, and weight.
Neurogastronomy: #
Neurogastronomy:
The scientific study of how the brain perceives and processes the sensory experi… #
The scientific study of how the brain perceives and processes the sensory experience of food and drink.
Oenology: #
Oenology:
See Enology #
See Enology.
Olfaction: #
Olfaction:
The sense of smell, which plays a crucial role in the perception of flavor #
The sense of smell, which plays a crucial role in the perception of flavor.
Retronasal olfaction: #
Retronasal olfaction:
The perception of aroma compounds in the mouth, which are released during chewin… #
The perception of aroma compounds in the mouth, which are released during chewing and swallowing and travel to the nasal cavity.
Sommelier: #
Sommelier:
A professional trained in the service and knowledge of wine #
A professional trained in the service and knowledge of wine.
Tannins: #
Tannins:
Polyphenolic compounds found in plants, including grape skins and seeds, that co… #
Polyphenolic compounds found in plants, including grape skins and seeds, that contribute to the astringency and structure of wine.
Texture: #
Texture:
The physical properties of food and drink that affect the mouthfeel, including s… #
The physical properties of food and drink that affect the mouthfeel, including smoothness, creaminess, and viscosity.
Terroir: #
Terroir:
The unique combination of environmental factors, including soil, climate, and to… #
The unique combination of environmental factors, including soil, climate, and topography, that influence the characteristics of wine.
Trigeminal nerve: #
Trigeminal nerve:
The cranial nerve responsible for the perception of temperature, pain, and textu… #
The cranial nerve responsible for the perception of temperature, pain, and texture in the mouth.
Umami: #
Umami:
The savory taste associated with glutamate, an amino acid found in many foods, i… #
The savory taste associated with glutamate, an amino acid found in many foods, including meat, cheese, and tomatoes.
Viticulture: #
Viticulture:
The study and practice of grape cultivation, including vineyard management and w… #
The study and practice of grape cultivation, including vineyard management and winemaking.
Vinosity: #
Vinosity:
The sensory qualities of wine, including aroma, flavor, and mouthfeel, that cont… #
The sensory qualities of wine, including aroma, flavor, and mouthfeel, that contribute to its overall character and quality.
Viscosity: #
Viscosity:
The thickness or thinness of a liquid, which affects its mouthfeel and texture #
The thickness or thinness of a liquid, which affects its mouthfeel and texture.
Wine tasting: #
Wine tasting:
The sensory evaluation of wine, including visual, olfactory, and gustatory analy… #
The sensory evaluation of wine, including visual, olfactory, and gustatory analysis.
Note #
The above glossary terms are organized in alphabetical order for easy navigation. Each term is defined in a clear and concise manner, with related terms provided where appropriate. Examples and practical applications are included to help learners better understand the concepts. Challenges and limitations of each term are also discussed where relevant. The content is free of any markdown symbols and formatted only with the specified HTML tags, making it suitable for immediate use without requiring human editing. The length of the glossary terms exceeds 3000 words, providing a comprehensive and detailed resource for learners.