In wine tasting women beat men
This time the source is scientific and The Drinks Business writes <<It is official: by nature women are better tasters than men>>
Read for you by Donatella Cinelli Colombini
This news creates a real earthquake in the foundations of the wine world where the wine tasters for guide books and specialized press are mainly men. Great cheering from the Donne del Vino Association – women in wine who have always had faith in women’s abilities. But lets see in detail who this revolutionary affirmation form, even though, it was long overdue. It is Deborah Parker, associate director of the UK Sensory Science Tasting and Research
Centre in Westerham in Kent. It is a sensorial laboratory that studies in depth the characteristics of products we consume; it creates profiles for them and proposes how to modify them according to the taste of the consumer. In other words they are among those specialists who, behind the scenes build the taste of new products making them more likeable. Ms Parker said << the sensorial analysis team at the centre is made up of only women>>.
To choose people for the course in sensorial analysis there is a preliminary test regarding fundamental tastes: salty, sweet, bitter, acidic and tasty (umami) << only 10-15% of the population has the characteristics to be part of the panel of tasters and women seem to be the most gifted>> after there is a training period after which men and women reach the same level of ability.
It is probable that the major predisposition proven by women depends on their role as mothers and from the necessity to smell and taste what they then give to their children.
The stories about what is done at the Westerham centre, by Ms Parker and her colleague Laura Ablett, give an insight to a quite distressing world ,to a certain extent, where perception counts more than reality and the manipulation is right behind the corner.
So the sweet effect comes mainly from sugar while sweeteners have a bitter and artificial component which results particularly accentuated in the stevia, even though, among all the surrogates is the one that is of plant provenance. So it’s a no no for stevia! In the future marketing will always use more neuroscience. Today its uses id concentrated on advertisement images but in future the emotional response to flavours will guide the “construction” of new foods. A prospect which gives a hint of manipulation and which regards beverages too.
According to the two researchers the trends regard mixed beverages such as mixed fruit juices, while looking towards the future; it is possible to foresee the success of feminine beers with more delicate tastes.