The main organs involved in the art of tasting are the ear, eye, smell, taste and touch. Through the senses people receive sensations. In the case of wine, the multiple substances that are in it, when they arein valuable doses, estimulate our senses and are the ones in charge of producing sensations.

Not all the senses behave the same. The ear, the touch and the nose are always in a alert state, but the taste and the eye are ocasional senses and some of the times they are resting.. Besides the visual, audibility and tactile sensations are almost  instantaneous sensations., but the olfactory and the tasting need in order to occur a minimum quantity of stimules, quantity that has to be even bigger to allow the perception. For example in order to appreciate a sweet flavour we need a minimum existing quantity of sugar
In what we are trying. Otherwise we won?t appreciate it, even if there is a small amount of sugar in the product we are trying like it is in this particular case the wine.

The minimum noticeable quantity for the human being is called threshold of perception. These thresholds are not fixed, they vary from person to person and therefore they conform a good system to select wine tasters. Besides, they can be modified, increasing them throgh training or diminishing them through lack of practise.
Because of that the first thing a future wine taster must do, besides knowing the way the senses work is to train them continuously and to know the perception thresholds, that will mark his or her future limitations.

Tha art of wine tasting as can be deduce from what we have said until now is a number of sensations felt simultaneously or one after the next by our senses. We are going to talk about each one of them and about the way they intervene in the ceremony of tasting.