The Taste Of Wine Isn't All In Your Head, But Your Brain Sure Helps

According to Yale neuroscientist Gordon Shepherd, the flavor of wine "engages more of our brain than any other human behavior." Inside the mouth, molecules in wine stimulate thousands of taste and odor receptors, sending a flavor signal to the brain that triggers massive cognitive computat...

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Bibliographic Details
Published inThe Salt [BLOG]
Main Author Schatzker, Mark
Format Web Resource
LanguageEnglish
Published Washington NPR 03.04.2017
Subjects
Alcohol
Brain research
Fluid dynamics
Mouth
Physiology
Tongue
Wines
Writers
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Summary:According to Yale neuroscientist Gordon Shepherd, the flavor of wine "engages more of our brain than any other human behavior." Inside the mouth, molecules in wine stimulate thousands of taste and odor receptors, sending a flavor signal to the brain that triggers massive cognitive computation involving pattern recognition, memory, value judgment, emotion and of course, pleasure. If you've ever wondered how many muscles there are in the tongue (eight), if a high-fat diet can affect the perception of wine (it can), or if it's possible to experience the full flavor of a wine that's been spat out (it is not), Shepherd has answers -- extraordinarily detailed, scientifically rigorous answers.
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