Sense of touch

Enables the perception of mechanical stimuli such as pressure, touch, vibration and temperature via the skin and especially in the mouth when consuming wine. See under haptic.

Haptic perception refers to all sensory impressions that are received via receptors on the oral mucosa (and the skin in general) through active touching, feeling or feeling. This allows the weight, size, contour (angular or round) and surface (rough or smooth) of a physical object (which also includes the consumption of food and drink) to be felt and recognised. This haptic perception is active and holistic, as it combines individual, selective stimuli into an overall impression, in contrast to passive and selective tactile perception such as being touched or being exposed to external influences such as heat or cold.

Both perceptions belong to the sense of touch (Latin tactus = touch) and cannot always be clearly distinguished from each other. A distinction is made between the effects of touch, pressure, pain, temperature (heat, cold) and vibration. The totality of haptic perceptions allows the brain to localise the stimuli, allocate them spatially, assess them and evaluate them as pain or potential danger if the stimulus is too strong.

Flamme, Eiswürfel und Haut

Schematic representation of the receptors responsible for haptic (active = touching) and tactile...

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