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

Threshold value

Regarding taste and smell in a wine evaluation; see under perception threshold.

The ability to perceive and also identify the smell and taste of substances is a complex process involving several senses. The six taste sensations sweet, sour, salty, bitter, umami and fatty are perceived gustatorily via the palate and tongue. On the other hand, there are around 10,000 different odours (scents) that humans can recognise or could recognise if they had the appropriate experience. These are perceived olfactorily via the olfactory mucosa. However, olfactory and gustatory sensations are supplemented by haptic (tactile) or trigeminal tactile, temperature and pain information from the oral cavity. These include hot and spicy, which have nothing to do with "smelling" or "tasting" but with "feeling". The impressions received via the tongue, palate and nose are mixed in the brain to form an overall impression, so that the definitive origin can no longer be clearly traced.

Wahrnehmungs-Schwelle - Geschmack (Zunge) und Geruch (Nase)

Voices of our members

Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,576 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon