Resumen de The proffesional language of wine: perception, training and dialogue
Anders P. F. Herdenstam, Maria Hammarén, Richard Ahlström, Per-Axel Wiktorsson
Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.
