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NeuroenologyHow the Brain Creates the Taste of Wine$
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Neuroenology: How the Brain Creates the Taste of Wine

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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Touch and the Mouthfeel of Wine

Touch and the Mouthfeel of Wine

Chapter:
(p.98) Chapter Ten Touch and the Mouthfeel of Wine
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0011

In a wine tasting, as soon as the wine touches our lips and mouth our brain creates the illusion that all the ensuing wine sensations are due to “taste” in the mouth. The wine touching the mouth gives rise to the sensations of “mouth feel”, due to a variety of sensory receptors in the tongue and cheeks. One of the most important is “astringency”, due to tannins which bind proteins and precipitate them, contributing to the “body” of the wine. Instruments are being developed that measure precipitation quantitatively, perhaps giving a glimpse of the future when many sensory qualities can also be measured instrumentally.

Keywords:   somatosensation, mucus membrane, light touch, temperature, astringency

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