METHOD FOR THE IMAGED REPRESENTATION OF PHYSIOLOGICAL TASTE SENSATIONS OF BOUQUET AND COLOUR IN PARTICULAR FOR THE DESCRIPTION OF WINES

摘要

The invention relates to a method for the imaged representation of physiological taste sensations of bouquet and colour in particular for the description of wines. Subjective test results from wine tasters and objective test results from foodstuff chemical and physical analyses are combined in a graphically-represented total image such as to permit a wine with a definite taste, bouquet and defined colour to be subjectively recognised. The compilation of the graphically-represented total image is achieved by means of conventionally used parameters, grouped in a graduated scale of individual graphical elements for taste, colour, aroma, alcohol content etc. The method is characterised by the conversion of subjective and objective test results such as colour, flavour, brilliance, depth, tannin content, viscosity, acid content (tartaric / malic acid), sugar content (glucose, fructose) and alcohol content in individual graphical images which are ultimately compiled to give the total image, whereby also an animation relating to the development of a wine of at least three images may be generated. White wine red wine and other wine products are graphically represented and the evaluation and recognition of spirits is also considered in a similar manner.