Neuroenology

In his new book, Gordon M. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd expands on the startling discovery that the brain creates the taste of wine.

He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.Neuroenology is the first book on wine tasting by a neuroscientist. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste.

Shepherd comprehensively explains how the specific