Corrigendum to A taste of science: Making the subjective objective in the California wine world (Social studies of science, (2016), 46, 3 (436-460), 10.1177/0306312716651346);A taste of science: Making the subjective objective in the California wine world

Social Studies of Science

Volumn 46, Issue 3, 2016, Pages 436-460

  Shapin, Steven ^a  

^a HARVARD UNIVERSITY   (United States)

Author keywords

enology; flavor chemistry; linguistic reform; objectivity; olfaction; subjectivity; taste; wine

Indexed keywords

FRAGRANCE;

CALIFORNIA; HISTORY; HUMAN; ODOR; PHYSIOLOGY; TASTE; WINE;

CALIFORNIA; HISTORY, 20TH CENTURY; HUMANS; ODORANTS; SMELL; TASTE; WINE;

EID: 84976411547     PISSN: 03063127     EISSN: 14603659     Source Type: Journal    
DOI: 10.1177/0306312716663859     Document Type: Erratum

References (97)

1. M.A.Amerine (1948) Hydroxymethylfurfural in California wines. Food Research13: 264–269.
2. M.A.Amerine (1951) The educated enologist. Proceedings of the American Society of Enologists. 1: 1–30.
3. M.A.Amerine (1953) The composition of wines. The Scientific Monthly77(5): 250–254.
4. M.A.Amerine (1958) Tasting as a means of improving wines. Wines & Vines39(2): 19–20.
5. M.A.Amerine (1959a) Chemists and the California wine industry. American Journal of Enology and Viticulture10(3): 124–129.
6. M.A.Amerine (1959b) The professional status of enologists. Wines & Vines49(8): 31–32.
7. M.A.Amerine (1960) Legal and practical aspects of the sensory examination of wines. Journal of the Association of Official Agricultural Chemists44(3): 380–383.
8. M.A.Amerine (1964a) Acids, grapes, wines and people. American Journal of Enology and Viticulture15(2): 106–115.
9. M.A.Amerine (1964b) Composition of wines. I. Organic constituents. Advances in Food Research5: 353–510.
10. M.A.Amerine (1964c) Wine. Scientific American211(2): 46–56.
11. M.A.Amerine (1966a) Flavor as a value. In: (eds) Food and Civilization. Springfield, IL: Charles C. Thomas, 22–38.
12. M.A.Amerine (1966b) Relax and enjoy your wine. San Francisco Magazine8(10): 34–35, 62.
13. M.A.Amerine (1966c) The search for good wine. Science154(3757): 1621–1628.
14. M.A.AmerineC.S.Ough (1964) The sensory evaluation of Californian wines. Laboratory Practice13(8): 712–716, 738.
15. M.A.AmerineH.Phaff (1986) Bibliography of Publications by the Faculty, Staff, and Students of the University of California, 1876–1980, on Grapes, Wines, and Related Subjects. Berkeley, CA: University of California Press, 6–23.
16. M.A.AmerineE.B.Roessler (1952) Techniques and problems in the organoleptic examination of wines. American Journal of Enology and Viticulture3(1): 97–115.
17. M.A.AmerineE.B.Roessler (1976) Wines: Their Sensory Evaluation. San Francisco, CA: W.H. Freeman.
18. M.A.AmerineV.L.Singleton (1965) Wine: An Introduction for Americans. Berkeley, CA: University of California Press.
19. M.A.AmerineA.J.Winkler (1944) Composition and quality of must and wine of California grapes. Hilgardia15(6): 493–675.
20. M.A.AmerineE.B.RoesslerF.Filipello (1959) Modern sensory methods of evaluating wine. Hilgardia28(18): 477–567.
21. Anonymous (1836–1837) Researches made on the bouquet of wine. Edinburgh New Philosophical Journal22: 392.
22. Anonymous (1857–1858) Rhenish wine and Rhineland. Journal of Agriculture8: 345–367.
23. D.Arthur. Little, Inc. (1958) Flavor Research and Food Acceptance. New York: Reinhold Publishing.
24. M.AuvrayC.Spence (2008) The multisensory perception of flavor. Consciousness and Cognition17(3): 1016–1031.
25. G.A.BakerM.A.Amerine (1953) Organoleptic ratings of wines estimated from analytical data. Food Research18: 381–389.
26. G.A.BakerM.A.AmerineE.B.Roessler. (1960) The nonspecificity of differences in taste testing for preference. Food Research25(6): 810–816.
27. J.BakkerR.J.Clarke (2012) Wine Flavour Chemistry. 2nd ed.Chichester: Wiley-Blackwell.
28. C.BayonoveR.CordonnierP.Dubois (1975) Étude d’une fraction caractéristique de l’arôme du raisin de la variété cabernet-sauvignon: Mise en evidence de la 2-méthoxy-3-isobutylprazine. Comptes Rendus de l’Académie des Sciences, Série D281: 75–78.
29. N.Berenstein (2016) Flavor added: synthetic flavors and flavor science in the United States, 1870–1970. PhD thesis in preparation, University of Pennsylvania, Philadelphia, PA.
30. M.Broadbent (1968) Wine Tasting. London: Wine & Spirit Publications.
31. R.Brown (1830) The Wine-Drinker’s Manual. London: Marsh and Miller.
32. R.G.ButteryR.M.SeiffertD.G.Guadagni. (1969) Characterization of some volatile constituents of bell peppers. Journal of Agricultural and Food Chemistry17(6): 1322–1327.
33. E.C.Crocker (1945) Flavor. New York: McGraw-Hill.
34. L.J.DastonP.Galison (2007) Objectivity. New York: Zone.
35. J.Delwiche (2004) The impact of perceptual interactions on perceived flavor. Food Quality and Preference15(2): 137–146.
36. S.E.EbelerJ.H.Thorngate (2009) Wine chemistry and flavor: Looking into the crystal glass. Journal of Agricultural and Food Chemistry57(18): 8098–8108.
37. F.A.Geldard (1972) The Human Senses, 2nd ed.New York: John Wiley.
38. J.Goode (2014) The Science of Wine: From Vine to Glass, 2nd ed.Berkeley, CA: University of California Press.
39. Y.Grappe (2007) Words: Descriptions and representations of taste: Historical reflections on wine. Gastronomic Sciences7(2): 33–41.
40. G.Grazzi-Soncini (1892) Wine: Classification – Wine Tasting – Qualities and Defects (trans F.T.Bioletti) (Appendix E to the Biennial Report of the Board of State Viticultural Commissioners for 1891–92). Sacramento, CA: State Office.
41. A.J.Grieco (2009) Medieval and Renaissance wines: Taste, dietary theory, and how to choose the ‘right’ wine (14th–16th centuries). Mediaevalia30(1): 15–42.
42. J.Guyot (1865 [1860]) Culture of the Vine and Wine Making (trans. L.Marie). Melbourne: Walker.
43. R.Harper (1964) The sensory evaluation of food and drink: An overview. Laboratory Practice13(7): 599–604.
44. R.HarperE.C.Bate-SmithD.G.Land (1968) Odour Description and Odour Classification: A Multidisciplinary Examination. New York: American Elsevier.
45. A.Haraszthy (1889) How to drink wine. In: (ed.) Wines and Vines of California. Or a Treatise on the Ethics of Wine Drinking. San Francisco, CA: The Bancroft Company, 47–80.
46. A.Henderson (1824) The History of Ancient and Modern Wines. London: Baldwin, Cradock, and Joy.
47. A.Hennion (2007) Those things that hold us together: Taste and sociology. Cultural Sociology1: 97–114.
48. A.HennionG.Teil (2004) Le goût du vin: Pour une sociologie de l’attention. In: (eds) Le Goût des Belles Choses. Paris: Éditions de la Maison des Sciences de l’Homme, 111–126.
49. H.HeymannA.C.NobleR.B.Boulton (1986) Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure. Journal of Agricultural and Food Chemistry34(2): 268–271.
50. R.S.Jackson (2002) Wine Tasting: A Professional Handbook. San Diego, CA: Academic Press.
51. R.S.Jackson (2008) Wine Science: Principles and Applications, 3rd ed.Amsterdam: Elsevier.
52. J.Lahne (2016) Sensory science, the food industry and the objectification of taste. Anthropology of Food10: 2–14.
53. J.Lanchester (2008) Scents and sensibility. The New Yorker, 10March, 120–122.
54. J.LapsleyD.Sumner (2014) ‘We are both hosts’: Napa Valley, UC Davis, and the search for quality. In: (eds) Public Universities and Regional Growth: Insights from the University of California. Stanford, CA: Stanford University Press, 180–234.
55. A.Lehrer (2009 [1983]) Wine and Conversation, 2nd ed.Oxford: Oxford University Press.
56. R.Lemov (2015) Database of Dreams: The Long Quest to Catalog Humanity. New Haven, CT: Yale University Press.
57. K.Liberman (2013) The phenomenology of coffee tasting: Lessons in practical objectivity. In: (ed.) More Studies in Ethnomethodology. Albany, NY: State University of New York Press, 215–266.
58. J.Liebig (1840) Organic Chemistry in Its Application to Agriculture and Physiology (ed and trans. L.Playfair). London: Taylor and Walton.
59. J.Liebig (1859 [1843]) Familiar Letters on Chemistry, and Its Relation to Commerce, Physiology, and Agriculture (ed). 4th ed.London: Walton and Maberly.
60. E.McCoy (2005) The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste. New York: Ecco.
61. H.L.MeiselmanH.G.Schutz (2003) History of food acceptance research in the US Army. Appetite40(3): 199–216.
62. A.C.NobleR.A.ArnoldJ.Buechenstein. (1987) Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture38(2): 143–146.
63. A.C.NobleR.A.ArnoldB.M.Masuda. (1984) Progress towards a standardized system of wine aroma terminology. American Journal of Enology and Viticulture35(2): 107–109.
64. M.O’Neill (1998) Maynard Amerine, 87, California wine expert (obituary). New York Times, 13March. Available at: www.nytimes.com/1998/03/13/us/maynard-amerine-87-california-wine-expert.html (accessed 7 December 2015).
65. C.S.OughM.A.Amerine (1959) Odor profiles of wines. American Journal of Enology and Viticulture10(1): 17–19.
66. R.M.Parker (1997) The Wines of the Rhône Valley (revised edition). New York: Simon & Schuster.
67. R.M.Parker (2008) Parker’s Wine Buyer’s Guide, no. 7. New York: Simon & Schuster.
68. H.W.Paul (1996) Science, Vine and Wine in Modern France. Cambridge: Cambridge University Press.
69. N.Perullo (2016) Taste as Experience: The Philosophy and Aesthetics of Food. New York: Columbia University Press.
70. E.Peynaud (1987 [1983]) The Taste of Wine: The Art and Science of Wine Appreciation (trans. M.Schuster). London: Macdonald.
71. D.E.Peyram (1990) Sensory evaluation – The early days. Food Technology44(1): 86–88, 91.
72. C.Phillips (2016) The taste machine: Sense, subjectivity and statistics in the California wine world. Social Studies of Science46(3): 461–481.
73. T.Pinney (2012) The Makers of American Wine: A Record of Two Hundred Years. Berkeley, CA: University of California Press.
74. M.Poovey (1998) A History of the Modern Fact: Problems of Knowledge in the Sciences of Wealth and Society. Chicago, IL: University of Chicago Press.
75. W.Prout (1812) To the editors of the Medical and Physical Journal. The Medical and Physical Journal28: 457–461.
76. J.PusaisR.L.Chabanon (1974 [1969]) Initiation into the Art of Wine Tasting (trans. J.L.Vaccaro). Madison, WI: Interpublish.
77. C.Redding (1839) Every Man His Own Butler. London: Whittaker.
78. P.Ribéreau-GayonY.GloriesA.Maujean. (2006) Handbook of Enology, Vol. 2: The Chemistry of Wine Stabilization and Treatments (trans. C.Rychlewski), 2nd ed.Chichester: Wiley.
79. A.L.RobinsonP.K.BossP.S.Solomon. (2014) Origins of grape and wine aroma. Parts 1–2. Chemical components and viticultural impact. American Journal of Enology and Viticulture65(1): 1–42.
80. G.L.SacksM.J.GatesF.X.Ferry. (2012) Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young riesling and non-riesling wines. Journal of Agricultural and Food Chemistry60(12): 2998–3004.
81. S.Shapin (2005) Hedonistic fruit bombs. London Review of Books27(3): 30–32.
82. S.Shapin (2009) Against the pussyfoots. London Review of Books31(17): 32–33.
83. S.Shapin (2011) Changing Tastes: How Foods Tasted in the Early Modern Period and How They Taste Now. The Hans Rausing Lecture. Salvia Småskrifter No. 14. Uppsala: Tryck Wikströms, for the University of Uppsala.
84. S.Shapin (2012a) The sciences of subjectivity. Social Studies of Science42(2): 170–184.
85. S.Shapin (2012b) The tastes of wine: Towards a cultural history. Rivista di Estetica n.s. 51: 49–94.
86. T.G.Shaw (1864) Wine, the Vine and the Cellar, 2nd edn.London: Longman, Green, Longman, Roberts & Green.
87. S.Shesgreen (2003) Wet dogs and gushing oranges: Winespeak for a new millennium. The Chronicle of Higher Education49(26): B15.
88. R.F.Simpson (1978) 1,1,6-trimethyl-1,2-dihydronaphthalene: An important contributor to the bottle aged bouquet of wine. Chemistry & Industry1: 37.
89. R.F.Simpson (1979) Aroma composition of bottle aged white wine. Vitis18: 148–154.
90. B.C.Smith (ed.) (2007) Questions of Taste: The Philosophy of Wine. Oxford: Signal.
91. G.Teil (2001) La production du jugement esthétique sur les vins par la critique vinicole. Sociologie du Travail43(1): 67–89.
92. G.Teil (2009) Percevoir la qualité du vin. In:. (eds) Ethnologie des Gens Heureux. Paris: Éditions de la Maison des Sciences de l’Homme, 113–138.
93. G.TeilA.Hennion (2004) Discovering quality or performing taste? A sociology of the amateur. In: (eds) Qualities of Food. Manchester: Manchester University Press, 19–60.
94. R.TeranishiE.L.WickI.Hornstein (1999) Flavor chemistry: 30 years of progress: An overview. In: (eds) Flavor Chemistry – Thirty Years of Progress. New York: Kluwer, 1–8.
95. L.W.ThudichumA.Dupré (1872) A Treatise on the Origin, Nature, and Varieties of Wine. London: Macmillan.
96. S.M.Van Ruth (2001) Methods for gas chromatography-olfactometry: A review. Biomolecular Engineering17(4–5): 121–128.
97. A.J.WinklerM.A.Amerine (1937) What climate does. The Wine Review5(6): 9–11; 5(7): 9–11, 16.