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Goode, Jamie. Wine Science: The Application of Science in Wine—from Vine to Glass. 3rd ed. Mitchell Beazley, 2021. eISBN 9781784727857.
The book describes conscious flavor as brain-processed information shaped by context, experience, expectation, expertise, and individual olfactory-receptor differences.
Goode, Jamie. Wine Science: The Application of Science in Wine—from Vine to Glass. 3rd ed. Mitchell Beazley, 2021. eISBN 9781784727857. Supplied reflowed PDF sheet 232.
PDF sheet 232
Goode2021WineScience, PDF sheet 232
Context, expertise, and individual worlds
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