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Science in Uvinum's blog

20/08/2014

Color and sound, important when tasting

In the same way that traditional theories about flavours are being overtaken by new findings showing that gustatory variety is much larger than the common belief told so far, a recent experiment provides the basis of a whole wide range of possibilities regarding the factors that influence the wine tasting.

2/07/2014

No 4 or 5 tastes: there are over 20

So far, the general theory held that humans can detect, with our sense of taste, five basic tastes: sweet, sour, salty, bitter and umami (Japanese term that means "delicious taste" which is found particularly on ham and red wine). However, it seems that according to recent studies, led by professor of psychology at the Oxford University, Charles Spence, there are many...