Back to Journals » International Journal of Wine Research » Volume 8

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.

Creative Commons License This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

Download Article [PDF]  View Full Text [HTML][Machine readable]