Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 42

An anosmic has no sense of smell, and somebody with this condition is sadly precluded from being a capable wine taster. However, even amongst wine lovers and professionals, some people are specific anosmics, i.e. lacking the ability to detect one or more individual odorants. Further, tasters can become victims of fatigue or the adaption effect. When regularly or continuously exposed to particular odours, the sensitivity to them is reduced, sometimes completely lost. Professional tasters should be regularly monitored to ensure they remain sensitive to odorants commonly found in wines, and in particular, to fault compounds.