The term (also sensory, sensory) represents in anatomy and physiology a generic term for various sensory modalities. It means "the perception of sensory sensations" (sensor = feeler). Sensory testing is understood to mean the odor, taste and optical analysis of an object through a person qualified on the basis of their scientific and technological knowledge and regular practice. The sensoria are areas of the cerebral cortex where the through the receptors perceived sensory stimuli are perceived. The term organoleptically means the same thing.
In connection with the qualitative testing and evaluation of wines, there are besides the analytical examination by means of technical measuring instruments and chemical aids also a sensory examination. This takes place exclusively by means of all five sense organs. It is distinguished in gustatory for the taste (Palate, tongue), olfactory for the odor (Nose), visually for the appearance (eye), as well trigeminal (Nasal trigeminal). The latter concerns the sense of touch in the head area, with which certain sensations during the tasting in connection with the smell are perceived.
The only non-participant of the five senses is thus the auditory (ears). But you can also expect the "pop" when uncorking, the "bubbling" when pouring and the sound when toasting as a sensual pleasure while enjoying a wine. A sensory test is a mandatory standard procedure for quality testing in all winegrowing countries. In Germany and Austria, a positive result is a prerequisite for the awarding of the Official test number or. State test number,
See also below wine address. wine review and Weingenuss, For the development, the maturation of a wine, see below aging. bottle aging and durability, as well as regarding enjoyment time under maturity,