Taste, terroir, and technology
Roger M Pinder International Journal of Wine Research, York, UK Wine drinkers have long acknowledged the link between taste and terroir, the often unmistakable connection between the flavor of a wine and the particular patch of ground in which the vines were grown. But the science behind the connect...
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| Published in: | International journal of wine research 2016, Vol.8, p.1 |
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| Main Author: | |
| Format: | Article |
| Language: | eng |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | Roger M Pinder International Journal of Wine Research, York, UK Wine drinkers have long acknowledged the link between taste and terroir, the often unmistakable connection between the flavor of a wine and the particular patch of ground in which the vines were grown. But the science behind the connection, indeed the whole concept of taste and terroir, has long been disputed. New technological developments in both "neuroenology" – how the brain creates the taste of wine1 – and in wine chemistry2 have offered more insight into the science. |
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| ISSN: | 1179-1403 1179-1403 |