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:
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
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“