Impact of learning and training on wine expertise: a review
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEMPERE, Sophie
IDREF: 154752258 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.contributor.author | SICARD, G. | |
| dc.date.accessioned | 2020-07-02T13:45:30Z | |
| dc.date.available | 2020-07-02T13:45:30Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 2214-7993 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/8489 | |
| dc.description.abstractEn | Experts are able to conduct both analytical and holistic tasks involved in evaluating wine quality. Although there is no standard for wine-tasting training, a number of papers have reported on experts' ability to discriminate among and categorize wines, highlighting a process involving perceptual clues and cognitive processing. This review focuses on the influence of different training tasks on tasting and olfactory abilities. Moreover, recent researches in psychophysics and neurosciences demonstrated the potential functionality of mental imagery. The ability to create mental images may play an important role in discrimination and categorization, but is dependent on preliminary perceptual, attentional, and semantic training. | |
| dc.language.iso | EN | en_US |
| dc.title.en | Impact of learning and training on wine expertise: a review | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.cofs.2019.07.001 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Current Opinion in Food Science | en_US |
| bordeaux.page | 98-103 | en_US |
| bordeaux.volume | 27 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Current%20Opinion%20in%20Food%20Science&rft.date=2019&rft.volume=27&rft.spage=98-103&rft.epage=98-103&rft.eissn=2214-7993&rft.issn=2214-7993&rft.au=TEMPERE,%20Sophie&DE%20REVEL,%20Gilles&SICARD,%20G.&rft.genre=article |
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