The future of taste with Gabriel Lepousez
Influential figures from the world of wine take turns at the microphone of French wine critic Gabrielle Vizzavona to answer these questions and project themselves 50 years into the future. Sparkling and still wines, ecosystems, vitis vinifera, wine fraud, de-alcoholization, taste evolution, innovation and technology: from the most likely to the most outlandish futuristic scenarios, our experts share their expertise with you.
Welcome to the Vinexposium podcast: Wines of the future.
Where do we come from? Where are we now? Where are we going?
Influential figures from the world of wine take turns at the microphone of French wine critic Gabrielle Vizzavona to answer these questions and project themselves 50 years into the future. Sparkling and still wines, ecosystems, vitis vinifera, wine fraud, de-alcoholization, taste evolution, innovation and technology: from the most likely to the most outlandish futuristic scenarios, our experts share their expertise with you.
“In the future, we will be able to quantify the palatability of a wine”
Gabriel Lepousez is a French neuroscientist and an international expert on sensory perception and brain plasticity. He received his PhD in Neuroscience from Paris Sorbonne University, and holds a research position at the Institut Pasteur’s Laboratory for Perception and Memory. For more than fifteen years, he has been exploring the function of brain circuits involved in sensory perception, memory and emotions, uncovering the key role of neuronal plasticity in olfactory learning and perception. As a wine enthusiast, he also lends his scientific expertise to the world of wine education, sharing his extensive knowledge of the brain, this essential ‘tool’ for wine tasting. In 2016 he co-founded L’Ecole du Nez, (the ‘nose school’) a neuro-sensory educational facility for wine professionals to understand how the brain works during wine tasting and how to improve our sensory performance.
Three things you’ll learn in this podcast:
> How genome understanding could indicate preferences for wine.
> What interoception is.
> How a brain machine could help show the different personalities of a wine.
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