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Bubbles, Aroma and the Glass
Background material
Background chapters
Each chapter is a separate, substantial reading page with several topic sections, practical examples, precise sensory language, and an exercise.
Can a glass tell us what tastes best?
A deeper guide to can a glass tell us what tastes best?, gas molecules and liquid droplets, a bubble arrives at the surface, a droplet is not a bottled aroma, bubbles are not the only route.
5 sectionsRead chapter →What did the instrument actually measure?
A deeper guide to what did the instrument actually measure?, two routes to smell, taste, touch and chemical sensation, an enzyme helps explain carbonation taste, bite without visible bubbles.
5 sectionsRead chapter →A glass changes the setting
A deeper guide to a glass changes the setting, a measured comparison has boundaries, worked comparison: change one main factor, a useful service decision, put the entire system back together.
5 sectionsRead chapter →The line worth keepingFollow the mechanism, then distinguish physical evidence from perception and preference.