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Dimensions of Expertise in Wine Evaluation

机译:葡萄酒评估专业知识的维度

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This article explores the question of what distinguishes novices from experts in wine evalua-tion. Is it experts' superior sensory abilities related to taste and smell, their superior cognitive abilities related to knowledge and memory, or a combination of both-and if a combination, which of the two dimensions of expertise, sensory or cognitive, seems to be more important? I address these issues by considering what has been learned in the past 30+ years from research concerning the sensory and cognitive dimensions of expertise in wine evaluation. The research examines expertovice differences at both the chemical component level (detecting, discrim-inating among, and describing wine-relevant chemical components) and the holistic level (hedonic evaluation of wine as an integrated manifestation of its components).
机译:本文探讨了葡萄酒评估专家与新手有何区别的问题。是专家与味觉和嗅觉有关的超强感觉能力,还是与知识和记忆有关的超强认知能力,还是两者的结合?或者,如果结合在一起,那么专门技术的两个维度(感官或认知)中的哪一项似乎更胜一筹重要?为了解决这些问题,我考虑了过去30多年来从有关葡萄酒评估专业知识和感官方面的研究中学到了什么。该研究从化学成分水平(检测,区分和描述与葡萄酒相关的化学成分)和整体水平(享乐评价葡萄酒作为其成分的综合体现)的角度研究专家/新手的差异。

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