Dimensions of Expertise in Wine Evaluation

被引：22
|
作者：
Ashton, Robert H. [1 ]
机构：
[1] Duke Univ, Fuqua Sch Business, 100 Fuqua Dr,Box 90120, Durham, NC 27708 USA
来源：
JOURNAL OF WINE ECONOMICS | 2017年 / 12卷 / 01期
关键词：
cognitive experts; expertise; expert opinion; sensory experts; wine evaluation; STANDARDIZED SYSTEM; SENSORY PERCEPTION; TASTE; COLOR; QUALITY; EXPERIENCE; OLFACTION; CONSENSUS; FLAVOR; RELIABILITY;
D O I：
10.1017/jwe.2016.27
中图分类号：
F3 [农业经济];
学科分类号：
0202 ; 020205 ; 1203 ;
摘要：
This article explores the question of what distinguishes novices from experts in wine evaluation. 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 expert/novice differences at both the chemical component level (detecting, discriminating among, and describing wine-relevant chemical components) and the holistic level (hedonic evaluation of wine as an integrated manifestation of its components).
引用
收藏
页码：59 / 83
页数：25
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