Sensory Education and Plasticity of Human Taste in Wine Consumption: An Experimental Study on the Evolution of Taste Preferences and Sensitivity

Taste and aroma perception are increasingly recognized as neuroplastic processes shaped by exposure, cognitive engagement, and cultural factors. While innate human taste evolution favors sweetness and aversion to bitterness, professional wine evaluation emphasizes acidity, tannins, astringency, and aromatic complexity. Existing sensory studies largely compare novices to experts, but empirical evidence on the short-term timescale required for perceptual transformation remains limited. This study investigates whether structured sensory training can accelerate adaptation and modify taste preferences within twelve weeks. The aim of this research is to analyze how structured sensory education programs influence the plasticity of human taste, the capacity for sensory discrimination and the evolution of wine preferences in a short period of time. The study aims to determine whether and to what extent systematic exposure to sensory training sessions can transform the consumer’s taste profile and improve tolerance and appreciation for complex wines.