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NeuroenologyHow the Brain Creates the Taste of Wine$
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Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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Creating the Color of Wine

(p.59) Chapter Six Sight

Gordon M. Shepherd

Columbia University Press

We explain how light stimuli are transformed into responses of blue, green and red receptors in the retina, then how the visual pathway contains circuits that enhance contrast between different shapes and different colors. These circuits enable us to discriminate fine color differences especially in the reds that tell us so much about the wine. We also describe a famous experiment showing how wine color can fool a wine taster.

Keywords:   anthocyanin, photoreceptors, rhodopsin, lateral inhibition, contrast enhancement, color perception, qualia

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