324: Why Great Wine Isn't Enough: The Science of Liking

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324: Why Great Wine Isn't Enough: The Science of Liking

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Why we like wine has less to do with our taste buds than you might think. Zata Vickers, professor of Food Science and Nutrition and director of the Sensory Center at the University of Minnesota, explains the science behind why we like what we like. Learn how repeated exposure, positive social experiences, and even the words used to describe wine influence our preferences. Along the way, she shares surprising insights into what babies' reactions can teach us about taste and why food preferences are learned more often than they're born. Resources: 257: Understanding Winery Visitors – Increase Sales with your Messaging309: Create Memorable Winery Experiences That Drive Sales | Marketing Tip Monday Food Science SeminarZata VickersZata Vickers | Google ScholarZata Vickers | LinkedIn Support the Podcast: Make a Donation Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Help students from vineyard families pursue higher educationOnline Courses - Earn DPR and CCA hours with expert-led sustainability trainingsSIP Certified - A trusted third-party certification proving your sustainable practices with science-backed standardsSustainable Ag Expo - Join top experts at the premier winegrowing event of the yearVineyard Team Membership - Connect with a community advancing sustainable winegrowing

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