wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Taste

The sense of taste (also gustatory from the Latin gustare = to taste) serves to control the food we eat. Just like smell, it is one of the chemical senses. In a broader sense, the sense of taste is a complex interaction of the gustatory (tasting) sense of taste and the olfactory (smelling) sense of smell. This is supplemented by tactile or trigeminal tactile, pain and temperature information from the oral cavity. The latter include, for example, sensations of hotness and astringency (effect with tannin-rich red wines, which should not be confused with bitter). In the narrower sense, however, the taste consists of relatively few different flavours that are absorbed via the tongue and partly also via the pharyngeal mucosa.

The world's largest Lexikon of wine terms.

24.232 Keywords · 48.113 Synonyms · 5.311 Translations · 29.548 Pronunciations · 164.040 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU