Zucco Gesualdo M, Carassai Aurelio, Baroni Maria Rosa, Stevenson Richard J
Dipartimento di Psicologia Generale, via Venezia 8, 35100 Padua, Italy.
Perception. 2011;40(5):598-607. doi: 10.1068/p6972.
In this study we examined the development of wine expertise. We asked four groups--untrained wine drinkers, second- and third-level trainee sommeliers, and professional sommeliers--to engage in a range of olfactory tasks to assess perceptual and semantic aspects of expertise. These tasks included identification, recognition, and description of a range of domain-specific and common odour stimuli, including wines. Trainee sommeliers were significantly poorer at identification of wine-relevant odours than untrained wine drinkers and professional sommeliers. Trainee and professional sommeliers were, however, significantly better than untrained wine drinkers in a delayed matching-to-sample wine-recognition task, but not in the case of other odorous stimuli. The wine-description task demonstrated a degree of skill, in terms of specificity and quantity of wine-relevant descriptors, as a function of expertise. These results, of one of the first studies of examining wine expertise by a cross-sectional developmental approach, indicate that perceptual aspects of expertise are probably rapidly acquired, being present even in the second- and third-level trainees, while semantic expertise is slower to develop, and may incur time for the identification of wine-specific odorants during training.
在本研究中，我们考察了葡萄酒专业技能的发展情况。我们让四组人员——未受过训练的葡萄酒饮用者、二级和三级实习侍酒师以及专业侍酒师——参与一系列嗅觉任务，以评估专业技能的感知和语义方面。这些任务包括对一系列特定领域和常见气味刺激（包括葡萄酒）的识别、辨认和描述。实习侍酒师在识别与葡萄酒相关的气味方面明显不如未受过训练的葡萄酒饮用者和专业侍酒师。然而，在延迟的样品匹配葡萄酒辨认任务中，实习侍酒师和专业侍酒师明显比未受过训练的葡萄酒饮用者表现更好，但在其他气味刺激的情况下并非如此。葡萄酒描述任务显示出一定程度的技能，从与葡萄酒相关描述词的特异性和数量来看，这是专业技能水平的一个函数。这些结果来自于首批采用横断面发展方法研究葡萄酒专业技能的研究之一，表明专业技能的感知方面可能很快就能获得，即使在二级和三级实习生中也已具备，而语义专业技能的发展则较为缓慢，并且在培训过程中可能需要时间来识别特定于葡萄酒的气味物质。
