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In anatomy and physiology, the term (also sensory, sensual) is a generic term for various sensory modalities. It means "the reception of sensations by the various sensory organs" (sensor = feeler). Sensory testing refers to the olfactory, gustatory and visual analysis of an object by a person who is qualified on the basis of their scientific and technological knowledge combined with regular practice. The sensory organs are areas of the cerebral cortex in which the sensory stimuli received by the receptors are perceived.


The term organoleptic (Greek lēptós "tangible, comprehensible") describes the characteristics. In the case of wine, organoleptic parameters are those that can be assessed by the senses: Colouring, smell, taste or turbidity. The physico-chemical parameters, such as temperature, pH value and conductivity, must be distinguished from these. These properties are determined by sensory evaluation (judgement) and wine description (description). The sense of taste (also gustatory from the Latin gustare = to savour, to taste) serves to control the ingested food. Like smell, it is one of the chemical senses.

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The world's largest Lexicon of wine terms.

26,427 Keywords · 47,031 Synonyms · 5,321 Translations · 31,760 Pronunciations · 207,741 Cross-references
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