The term (also sensorial, sensual) means "the taking of sensations through the sense organs" (sensor = sensor). Among sensory testing refers to the olfactory, gustatory and visual analysis of an object by a personality which, combined power of their scientific and technological knowledge with regular exercise is competent to do so. The sensoria are areas of the cerebral cortex, where the receptor recorded sensory stimuli are first perceived. The term is also often used organoleptically meant literally the same thing. In connection with the examination and evaluation of wines there are in addition to the Analytical Review Various technical and chemical means, a sensory evaluation. This is done exclusively by means of the five senses. A distinction is made â€‹â€‹in gustatory for the Taste (Palate, tongue); olfactory for the Odor (Nose), visually for the appearance (eye), and trigeminal (Nasal-trigeminal).
The latter relates to the sense of touch in the head region, are perceived by certain sensations for wine tasting and are associated with the smell. The only non-participants of the five senses is thus the auditory (ear). However, you can also "pop" when uncorking, expect the "bubble" and the beautiful sound when you pour a toast as a sensual pleasure while enjoying a wine to it. For an assessment of the wine of course this has no meaning. A sensory testing is a mandatory standard procedures for quality audits in all wine-performing countries. In Germany and Austria, a positive result is a prerequisite for the award of the Official test number or state control number . See also Wine speech , Wine Review and Wine consumption .