Especially in the professional tasting and description of wines, many factors play a role. These include not only appropriate training and experience, but also rules and framework conditions (environment) defined for this purpose in order to be able to make an assessment that is as objective as possible. See on the complex of topics under the keywords:
Taste tongue: Copyright Peter Hermes Furian
Taste pore: by NEUROtiker - Own work, CC BY-SA 3.0, Link
Smell: by Chabacano - from Brain and mouth anatomy, by Patrick J. Lynch, medical illustrator, CC BY-SA 2.5, Link
Tasting table: by Martin Bahmann, CC BY-SA 3.0, Link
Spittoon: by Jean-Marc Rosier, CC BY-SA 3.0, Link
The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg