Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

sensitivity, an important factor in tasting. We all vary in our sensitivities to different compounds, sometimes a thousandfold or more in terms of tasting thresholds. Some of the most obvious examples are dramatic differences between tasters in sensitivities to the effects of brettanomyces, cork taint, and rotundone.