In anatomy and physiology, the term (also sensory, sensory) represents a generic term for various sensory modalities. It means "the absorption of sensory senses by sensory organs" (sensor = sensor). Sensory testing means the olfactory, taste and optical analysis of an object by a person who is capable of regular practice due to their scientific and technological knowledge. The sensorias are areas of the cerebral cortex in which those caused by the receptors sensory stimuli are perceived. The term organoleptically basically means the same thing.
In connection with the qualitative testing and evaluation of wines there is also the analytical testing a sensory test using technical measuring devices and chemical aids. This takes place exclusively by means of all five sense organs. A distinction is made between gustatory for the taste (Palate, tongue), olfactory for the odor (Nose), visual for the appearance (eye), as well trigeminal (Nasal trigeminal). The latter concerns the sense of touch in the head area, with which certain sensations when tasting in connection with the smell are also perceived.
The only non-participant of the five senses is therefore the auditory (ears). However, one can also count the "pop" when uncorking, the "bubbling" when pouring out and the noise when toasting as sensual pleasure while enjoying a wine. A sensory test is a mandatory standard procedure for quality tests in all wine-producing countries. In Germany and Austria, a positive result is a prerequisite for awarding the Official test number respectively. State test number,
See also under wine address. wine review and Weingenuss, Regarding the development, the maturation of a wine see under aging. bottle aging and durability, as well as regarding the time of enjoyment under maturity,