Wine expertise: perceptual learning in the chemical senses

[1]  J. Gibson,et al.  Perceptual learning; differentiation or enrichment? , 1955, Psychological review.

[2]  Richard O. Walk.  Perceptual learning and the discrimination of wines , 1966 .

[3]  D. Scott.  Perceptual learning. , 1974, Queen's nursing journal.

[4]  D. H. Owen,et al.  Bias-Free Improvement in Wine Discrimination , 1979, Perception.

[5]  H. Lawless.  Flavor Description of White Wine by “Expert” and Nonexpert Wine Consumers , 1984 .

[6]  M. D. Rabin.  Experience facilitates olfactory quality discrimination , 1988, Perception & psychophysics.

[7]  G. Allen,et al.  Attempts to train novices for beer flavor discrimination: a matter of taste. , 1988, The Journal of general psychology.

[8]  G. Solomon.  Psychology of novice and expert wine talk , 1990 .

[9]  Robert J. Crutcher,et al.  The role of deliberate practice in the acquisition of expert performance. , 1993 .

[10]  The Price of Everything, the Value of Nothing , 1993 .

[11]  J. Schooler,et al.  The Misremembrance of Wines Past: Verbal and Perceptual Expertise Differentially Mediate Verbal Overshadowing of Taste Memory , 1996 .

[12]  S. Nordin,et al.  Perceptual Learning in Olfaction Professional Wine Tasters versus Controls , 1997, Physiology & Behavior.

[13]  Gregg E.A. Solomon,et al.  Conceptual Change and Wine Expertise , 1997 .

[14]  R. Gawel,et al.  The use of language by trained and untrained experienced wine tasters , 1997 .

[15]  Robert L. Goldstone,et al.  Definition , 1960, A Philosopher Looks at Sport.

[16]  S. Chollet,et al.  Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin , 2000 .

[17]  R. Boakes,et al.  Perceptual and cognitive aspects of wine expertise , 2001 .

[18]  D. Dubourdieu,et al.  Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses , 2001, Brain and Language.

[19]  A. Noble,et al.  Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines , 2002, American Journal of Enology and Viticulture.

[20]  K. White,et al.  Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. , 2002, Chemical senses.

[21]  R. Boakes,et al.  The knowing nose: the role of knowledge in wine expertise , 2002 .

[22]  Wine expertise: current theories and findings regarding its nature and bases , 2003 .

[23]  K. Geoffrey White,et al.  Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage? , 2004 .

[24]  Richard S. Frackowiak,et al.  The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration , 2005, NeuroImage.

[25]  Dominique Valentin,et al.  Do trained assessors generalize their knowledge to new stimuli , 2005 .

[26]  John Prescott,et al.  Estimating a “consumer rejection threshold” for cork taint in white wine , 2005 .

[27]  F. Sauvageot,et al.  Within and between variations of texts elicited from nine wine experts , 2006 .

[28]  G. Pickering,et al.  Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. , 2007, Journal of food science.

[29]  K. A. Ericsson,et al.  The making of an expert. , 2007, Harvard business review.

[30]  D. Valentin,et al.  Expertise and memory for beers and beer olfactory compounds , 2007 .

[31]  D. Valentin,et al.  Conceptual vs. perceptual wine spaces: Does expertise matter? , 2008 .

[32]  Dominique Valentin,et al.  Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers , 2009 .

[33]  Dominique Valentin,et al.  Burgundy red wines: Representation of potential for aging , 2009 .

[34]  Dominique Valentin,et al.  The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines? , 2009 .

[35]  R. Boakes,et al.  Passive perceptual learning in relation to wine: short-term recognition and verbal description. , 2009, Quarterly journal of experimental psychology.

[36]  A methodology for the analysis of sensory typicality judgments. , 2009 .

[37]  G. Barbeau,et al.  Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment. , 2010, Analytica chimica acta.

[38]  Takeo Watanabe,et al.  Perceptual learning rules based on reinforcers and attention , 2010, Trends in Cognitive Sciences.

[39]  R. Stevenson,et al.  Labeling, Identification, and Recognition of Wine-Relevant Odorants in Expert Sommeliers, Intermediates, and Untrained Wine Drinkers , 2011, Perception.

[40]  G. Sicard,et al.  The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds , 2011 .

[41]  J. Hayes,et al.  Wine Expertise Predicts Taste Phenotype , 2012, American Journal of Enology and Viticulture.

[42]  G. Sicard,et al.  Explicit Sensory Training Improves the Olfactory Sensitivity of Wine Experts , 2012, Chemosensory Perception.

[43]  D. Valentin,et al.  Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise , 2013 .

[44]  Lionel Pazart,et al.  An fMRI study on the influence of sommeliers' expertise on the integration of flavor , 2014, Front. Behav. Neurosci..

[45]  Yuka Sasaki,et al.  Perceptual learning: toward a comprehensive theory. , 2015, Annual review of psychology.

[46]  W. Parr,et al.  Perceived complexity in Sauvignon Blanc wines: influence of domain‐specific expertise , 2015 .

[47]  A. Waterhouse,et al.  Understanding Wine Chemistry , 2016 .

[48]  A. Majid,et al.  Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts , 2016, PloS one.

[49]  Jordi Ballester,et al.  Taste-aroma interaction in model wines: Effect of training and expertise , 2016 .

[50]  C. Ross,et al.  Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal. , 2017, Food research international.

[51]  B. Dosher,et al.  Visual Perceptual Learning and Models. , 2017, Annual review of vision science.

[52]  C. Spence,et al.  What does the term ‘complexity’ mean in the world of wine? , 2018, International Journal of Gastronomy and Food Science.

[53]  C. Spence,et al.  Assessing the influence of music on wine perception among wine professionals , 2017, Food science & nutrition.

[54]  Q. Wang,et al.  Does Blind Tasting Work? Investigating the Impact of Training on Blind Tasting Accuracy and Wine Preference , 2018, Journal of Wine Economics.

[55]  W. Parr.  Demystifying wine tasting: Cognitive psychology's contribution. , 2019, Food research international.