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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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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 12 May 2021

Taste Modalities and Wine Tasting

Taste Modalities and Wine Tasting

Chapter:
(p.106) Chapter Eleven Taste Modalities and Wine Tasting
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0012

The word “taste” is confusing. Seven meanings of the word are discussed to help clear up the confusion of what it means when applied to wine tasting. The five primary tastes – sweet, salt, sour, bitter, and umami – are explained. Molecular receptors for sweet, bitter and umami have been identified. The organization of the taste bud and their distribution over the tongue and back of the mouth is explained. Movements of the tongue are critical in exposing the taste buds everywhere to the wine + saliva mixture.

Keywords:   flavor, tastant, taste bud, papillae, filiform papillae, taste receptor

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