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Taste, terroir, and technology
Authors Pinder R
Received 12 February 2016
Accepted for publication 12 February 2016
Published 15 March 2016 Volume 2016:8 Pages 1—2
DOI https://doi.org/10.2147/IJWR.S106282
Checked for plagiarism Yes
Roger M Pinder
International Journal of Wine Research, York, UK
Wine drinkers have long acknowledged the link between taste and terroir, the often unmistakable connection between the flavor of a wine and the particular patch of ground in which the vines were grown. But the science behind the connection, indeed the whole concept of taste and terroir, has long been disputed. New technological developments in both "neuroenology" – how the brain creates the taste of wine1 – and in wine chemistry2 have offered more insight into the science.
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