The term (also sensory, sensuell) represents a generic term in anatomy and physiology for various sensory modalities. It means "the reception of sensations by the various sense organs" (sensor = feeler). Sensory testing is the olfactory, gustatory and also optical analysis of an object by a person qualified on the basis of their scientific and technological knowledge combined with regular practice. The sensories are areas of the cerebral cortex in which the sensory stimuli received by the receptors are perceived. The term organoleptic (Greek lēptós "graspable, comprehensible") describes the characteristics. In the case of wine, the organoleptic parameters are those that can be sensory assessed: Colouring, smell, taste or turbidity. The physico-chemical parameters, such as temperature, pH value and conductivity, are to be distinguished from these. During a wine evaluation (assessment) and wine address (description), these characteristics are determined sensory.
The picture shows the human skin with the receptors (3, 4 and 5) receiving the sensations haptically (active = touching) or tactilely (passive = being touched): 1 = sweat pore, 2 = muscle, 3 = pain, 4 = touch, 5 = pressure. The sensations perceived in this way play a role, for example, in tannin-rich red wines (astringent) or hot spices.
In connection with the qualitative testing and evaluation of wines, there is also a sensory test in addition to the analytical test using technical measuring instruments and chemical aids. This is carried out exclusively by means of all five sensory organs. A distinction is made between gustatory for taste (palate, tongue), olfactory for smell (nose), visual for appearance (eye), and trigeminal (nasal-trigeminal). The latter concerns the sense of touch in the head area, which is also used to perceive certain sensations during tasting in connection with smell.
The only non-participant of the five senses is thus the auditory (hearing). However, one can also include the "pop" when uncorking, the "bubble" when pouring and the sound when clinking glasses as sensual pleasures when enjoying a wine - then it is all senses. A sensory test is an obligatory standard procedure for quality tests in all wine-producing countries. In Germany and Austria, a positive result is a prerequisite for the award of the official test number or state test number for quality wines.
See also under Wine Approach, Wine Evaluation and Wine Enjoyment. For information on the development and maturation of a wine, see Ageing, Bottle Ageing and Shelf Life, and for information on the time of consumption, see Drinking Maturity.
Tongue: Copyright Peter Hermes Furian
Sensory nerve: By NEUROtiker - Own work, CC BY-SA 3.0, Link
Hand: PNGWING
Skin: by Sgbeer - Own work, CC BY-SA 3.0, Link
all edited by: Norbert F.J. Tischelmayer
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)