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Bouquet in a Bottle

Author: Infobase,; Cinetic Rights Management LLC. (Firm)
Publisher: [Place of publication not identified] : Cinetic Rights Management LLC., New York, N.Y. : Distributed by Infobase, [2015] ©2015 2017.
Series: Brainwave: Attachment Trap.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Publication:Films on Demand.
Summary:
The star sommelier of The Bernardin has his famous nose put to the test by neurochemist Terry Acree. How sophisticated can our sense of smell get? Aldo Sohm oversees a 15,000 bottle wine collection made up of 900 wine selections from 12 countries with vintages from as early as 1875. Terry Acree is Professor of Food Science at Cornell University. His laboratory is interested in why there is such a functional  Read more...
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Details

Genre/Form: Internet videos
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Infobase,; Cinetic Rights Management LLC. (Firm)
OCLC Number: 1030983086
Language Note: Closed-captioned.
Notes: Originally released by Cinetic Rights Management LLC., 2015.
Title from distributor's description
Target Audience: 9 - 12, Academic/AP
Description: 1 online resource (1 video file (43 min., 24 sec.)) : sound, color
Contents: Wine Tasting (7:40); Wine Professionals (5:36); Three Tastes (6:35); Consumer Conditioning (4:50); Astringency (5:04); Wine Research (7:43); Sense of Smell (5:48);
Series Title: Brainwave: Attachment Trap.
Responsibility: Cinetic Rights Management LLC.
More information:

Abstract:

The star sommelier of The Bernardin has his famous nose put to the test by neurochemist Terry Acree. How sophisticated can our sense of smell get? Aldo Sohm oversees a 15,000 bottle wine collection made up of 900 wine selections from 12 countries with vintages from as early as 1875. Terry Acree is Professor of Food Science at Cornell University. His laboratory is interested in why there is such a functional variation in taste and olfaction that has been observed for decades in human populations. Understanding the relationship between stimulant composition and perception becomes central to understanding the representation of chemical information in the brain and the impact of genetic diversity on the perception of food.

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