ODOUR: WHAT CAN THE MATTER BE?
Adjectives used by wine experts are completely subjective', according to a report in New Scientist magazine on recently published research by Gil Morrot, of the National Institute for Agronomic Research in Montpellier. Morrot and his fellow researchers believe that tasters' adjectives and similes are mainly influenced by a wine's colour, rather than its specific aromas. As part of his research, Morrot asked a total of 54 undergraduates to nose and describe one red and one white wine. He then added odourless red dye to the white wine and asked the students to nose the glasses a second time: they tended to change their descriptions of the wine to reflect its colour. Morrot's conclusion is that our sense of smell is closely connected to our other senses. His findings will be published in the journal Brain and Language.
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