Term (Greek lēptós "graspable, comprehensible", i.e. "exciting a sense organ" or "touching senses and organs") for the taste testing of food according to a certain evaluation scheme by the human senses without technical or other aids (sensory testing). Organoleptic parameters are those characteristics of wine that can be sensory assessed during a wine evaluation (assessment) or wine approach (description): Colouring, smell, taste or turbidity. To be distinguished from these are the physical-chemical parameters that are recorded trigeminally (partial aspect of haptic perception). These are temperature and pH value(acidic or basic with regard to acids).
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden