Processing Navon Letters Can Make Wines Taste Different
نویسندگان
چکیده
منابع مشابه
Navon letters can make wines taste different
Previous work has demonstrated that providing a verbal description of a wine impairs its recognition (Melcher and Schooler, 1996 Journal of Memory and Language 35 231 ^ 245). It was proposed that the effect was due to disruption of the perceptual memory by the verbalisation process as seen in face recognition. A similar impairment can be observed in face recognition after reading the small (loc...
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Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an exces...
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Identifying the local letters of a Navon letter (a large letter made up of smaller different letters) prior to recognition causes impairment in accuracy, while identifying the global letters of a Navon letter causes an enhancement in recognition accuracy (Macrae & Lewis, 2002). This effect may result from a transfer-inappropriate processing shift (TIPS) (Schooler, 2002). The present experiment ...
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Five minutes of processing the local features of a Navon letter causes a detriment in subsequent face-recognition performance (Macrae & Lewis, 2002). We hypothesize a perceptual after effect explanation of this effect in which face recognition is less accurate after adapting to high-spatial frequencies at high contrasts. Five experiments were conducted in which face-recognition performance was ...
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ژورنال
عنوان ژورنال: Perception
سال: 2009
ISSN: 0301-0066,1468-4233
DOI: 10.1068/p6280