“Neuroenology” aims at explaining how the brain creates the perception of wine flavor in the brain. We will explore how different neuronal pathways help to recognize wine color, aroma, taste, and astringency, and how learning, memories, and emotions combine to create the fascinating experience of perceiving wine flavor. I will establish links between winemaking practices, their effect in wine chemical composition and ultimately, the perception by tasters.
Arrive Early at 6pm and grab a glass of wine and food, relax and enjoy conversations with fellow wine geeks!
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