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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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Sight

Sight

Creating the Color of Wine

Chapter:
(p.59) Chapter Six Sight
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0007

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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