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Wine tasting

In a professional sensorisch tasting and description of wines, two prerequisites must be met to ensure the most objective assessment possible. The tasters must have appropriate training and experience, and rules must be established and conditions created for the execution. See the topic complex under the keywords:

Wine Tasting - Oral Cavity and Tongue (Taste)

Nose - Geruch: 1 = Olfactory bulb, 2 = Nerve cell, 3 = Bone, 4 = Cell layer, 5 = Switch, 6 = Rezeptor

Tongue - Geschmack: 1 = umami, 2 = bitter, 3 = sauer, 4 = süß, 5 = salzig

100-Point System to Triangle Test

Bottle Variance to Open Tasting

Awards to Vertical Tasting

Perception Threshold to Re-tasting

Tasting - Tasting Table, Disposal

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,903 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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