(Decanter) - Fresh research has looked at how young sommeliers develop sensory skills as part of ongoing efforts to understand potential links between an acute sense of smell and brain health.

Twenty-five sommelier students outperformed an untrained ‘control’ group of 29 people at identifying a range of common wine aromas within around two months of education, according to a study recently published in the journal Chemosensory Perception.

The study is part of ongoing efforts to examine the development of sommeliers’ brains as they gain olfactory training, with a view to better understanding brain health.