Degustation

A tasting or tasting (French Tasting ) is a small panel of experts to taste evaluation of foods.

Tasting of liquids

In particular, the term is usually used for wine tastings. However, there are also beer samples and taste tests of different products such as Kaffeeaufbrühungen. The term refers to both professional tastings, serve the evaluation of products, as well as on sale tastings for laymen. In the latter case an appropriate ambience is often established, professional tastings find mostly in laboratories under controlled conditions.

Process of professional tasting

The process of tasting of liquids in the mouth is also referred to as rollers. The liquid is taken with a spoon, purged (rolled), and around the mouth are often enriched by cheeks movements with oxygen in order to facilitate the exact taste. In the professional tasting the liquids are not swallowed, but issued in a waste can.

For some products, an intermediate rinse with mineral water is necessary to complicate the taste buds become accustomed. Experienced tasters can estimate the change in the perception of individual flavor components and deliver at the beginning and end of the tasting consistent assessments. Inexperienced tasters often come at the beginning and end of a sample to different results with the same product.

Professional tastings find sometimes blind instead, ie the Degusteur gets all products in the same neutral packaging available. There are often drawn more Degusteure zoom. Only after the inspection, the products are considered with clear descriptions and compared the reports. Professional tasters should normally be by profession Non smoking, because tobacco use significantly affects the olfactory organs.

Tasting for sales purposes

The tasting for sale or for entertainment purposes differs from the professional tasting. Here it is important that the potential customer likes the product that is described in detail and shown. The combination of products of different types is common. So, for example, cheese and wine can bond well, but also whiskey and chocolate or whiskey and cigar fit well together.

• Culinary event
• Taste