21. Sensory Evaluation Flashcards
What features of a wine’s appearance should be noted?
What features of a wine’s nose should be noted?
What features of a wine should be noted on the palate?
How should conclusions about a wine be drawn?
Balance, Length, Intensity, Complexity
What is the term for molecules that are able to become airborne?
Volatile components
The smallest amount of a stimulus necessary to trigger an unidentifiable sensation
Detection threshold
The smallest amount of a stimulus necessary to trigger an identifiable sensation
Recognition threshold
Sensory organ for the sense of smell
Olfactory epithelium
Term used for the combination of tastes, aromas, and other sensations experienced in wine
Flavor
Humans are most sensitive to this taste component
Bitter
Humans are least sensitive to this taste component
Sweet
The taste of glutamic acid, sometimes referred to as “the protein taste”
Umami
Colour of young white table wines from cool growing regions
very pale yellow green
Colour of white wines made from grapes that have not reached optimal ripeness or maturity
very pale yellow green
The standard hue for most young dry white wines
Yellow/Lemon
Colour particularly found in older white wines
Deep gold
Colour found in young white wines from warm growing regions
Deep golden yellow
Colour found in white wines that have spent some time in barrels
Deep golden yellow
May be indicative of maderized or oxidized white wine
Amber or brown
Colour found in young reds
Purple
Colour found in older, mature reds
Brick Red/Garnet
Colour found in high acid reds
Ruby
Colour found in low acid reds
Purple/blue
Colour may be indicative of an oxidized red wine
Tawny/Rust
The average recognition threshold for sugar in wine is around ___ percent
One
Very few people will notice the sweetness of a wine with a residual sugar level of _____ or below
0.5%
The perception of sweetness in a wine can be masked by the presence of ______ or _____
Acidity or tannins
Wine tasters refer to the thickness or viscosity of wine as ____
Body
Young red wines with high levels of tanning can be described as ____
Astringent
A standard ISO wine tasting glass is intended to hold up to _____ ounces
6.5
The taste sensation of ______ is often the longest lasting taste sensation, and is often the last to fade
Bitterness
Wines are often tasted in related groups, known as _____
Flights
Some unfiltered or unfined wines may appear cloudy or _______ by design
turbid
The size and persistence of the bubbles in a sparkling wine is sometimes referred to as the _____
Bead or mousse
If there are _____ present in a wine, they will most likely be detected using a “quick sniff” before swirling the glass
Faults
Term often used to indicate the scent of an aged wine
Bouquet
The umami taste is somewhat rare in wines, but it may be detected in wines that have undergone ________ long enough for the yeast cells to decompse
sur lie aging
A turbid appearance is most likely to be found in a wine which has not been..?
Filtered
What substance can produce up to three sensory sensations, including a hot tactile sensation, a sweet taste, and a pungent odor?
Alcohol
Manzanilla Sherry often displays this taste component, which is otherwise somewhat rare in wine
Saltiness
Which chemicsl is the source of the umami taste component
Amino acid
List three ways the tactile sense is used in the sensory evaluation of wine.
Possible answers include temperature, astringency (“drying” sensation), a “hot” sensation from alcohol, body, texture (smooth, gritty), tannins (fine to rough), and a “sneezing” reaction to sulfur dioxide.
T/F
In general, a person’s detection threshold is determined by genetics, but a person’s recognition threshold may be lowered with practice.
True
