About
Professional wine tasters aim to identify key aromas in the wines they sample and are often guided by expectations about grape variety, region, maker and vintage. But do the resulting perceptions identify the presence of volatile compounds, or are they perceptual interaction effects, involving volatile and non-volatile compounds? I will explore the comparison between the experience of expert and novice tasters with regard to certain characteristics such as complexity and balance.
Location
Address: 25 Rue du Dr Roux, 75015 Paris, France