Many of our senses are involved in wine-tasting. The sensations perceived are triggered by different types of sensory stimuli, as summed up in the following table:
| Organ | Senses and sensations | Perceived characteristics | ||
|---|---|---|---|---|
| Eye | Vision: Sensaciones visuales |
Colour, clarity, viscosity, effervescence | Appearance | |
| Nose | Olfaction: (vía nasal directa) Sensaciones olfativas |
Aroma, bouquet | Smell | |
| Mouth | Olfaction: (vía retronasal) Sensaciones olfativas |
In-mouth aroma | Taste | Flavour |
| Gustation: Sensaciones gustativas |
Taste or flavour, strictly speaking | |||
| Mucous membrane reaction Chemical sensitivity | Astringency, causticity, bubbling | |||
| Tactile sensations | Tactile sensations Consistency, fluidity, viscosity, unctuosity | |||
| Thermal sensitivity | Temperature | Feel | ||