Ch 21 - Sensory Evaluation of Wine

Question 1

Chemical, physical, or thermal activator that can produce a sensory response

Answer 1

Stimulus

Question 2

Molecules that are able to become airborne

Answer 2

Volatile Compounds

Question 3

Neurological response to a stimulus in the environment

Answer 3

Sensation

Question 4

Brain’s interpretation of any information gathered by the senses

Answer 4

Perception

Question 5

Smallest amount of stimulus necessary to trigger an UN-identifiable sensation

Answer 5

Detection Threshold

Question 6

Smallest amount of stimulus necessary to trigger an identifiable sensation

Answer 6

Recognition Threshold

Question 7

Sensory organ for smell

Answer 7

Olfactory Epithelium

Question 8

Term used for the combination of tastes, aromas, and other sensations experienced in wine

Answer 8

Flavor

Question 9

Humans are most sensitive to this taste component

Answer 9

Bitter

Question 10

Humans are least sensitive to this taste component

Answer 10

Sweetness

Question 11

Taste of glutamic acid; sometimes called the “protein taste”

Answer 11

Umami

Question 12

What does a very pale yellow/green color suggest about a wine?

Answer 12

Could be a young white wine from a cool growing region, or a white wine made from grapes that haven’t reached optimal ripeness.

Question 13

What is standard hue for most young dry white wines

Answer 13

Yellow

Question 14

What does a deep/golden yellow color suggest about wines?

Answer 14

Could be a young white wine from a warmer growing region, could have spent some time in barrels

Question 15

What does an amber gold color suggest in wine?

Answer 15

May be indicative of a maderized or oxidized white wine

Question 16

What does an inky purple color suggest in wine?

Answer 16

Could be a young red

Question 17

What does a brick-red color suggest in wine?

Answer 17

Could be an older, mature red

Question 18

What does a ruby-orange color suggest in wine?

Answer 18

Could be a high-acid red

Question 19

What does a black/blue color suggest in wine?

Answer 19

Could be a low-acid red

Question 20

What does a rust color suggest in wine?

Answer 20

Could be an oxidized red wine

Question 21

Average recognition threshold for sugar in wine

Answer 21

1%

Question 22

Very few people would notice sweetness in wine below a residual sugar threshold of what %?

Answer 22

0.5%

Question 23

Perception of sweetness in wine can be masked by what other factors?

Answer 23

tannins or acidity

Question 24

How do wine tasters refer to the thickness or viscosity of wine?

Answer 24

as “body”

Question 25

Way to describe young red wines with high levels of tannin

Answer 25

astringent

Question 26

How wines with high ABV will be perceived by tasters

Answer 26

May produce a hot tactile sensation, a sweet taste, and for some hypersensitive tasters even a bitter sensation

Question 27

Size of a standard ISO wine tasting glass

Answer 27

6.5 oz

Question 28

Longest-lasting taste sensation, often the last to fade

Answer 28

bitterness

Question 29

related group of wines for tasting

Answer 29

a flight

Question 30

Description of unfiltered or unfined wines

Answer 30

turbid

Question 31

Slow, thick tears in a glass can indicate what

Answer 31

high levels of alcohol or high levels of residual sugar

Question 32

a quick sniff is done first to analyze a wine for what

Answer 32

potential faults or off-odors

Question 33

What aromas are associated with the recognizable grape variety

Answer 33

Primary aromas

Question 34

What aromas are associated with the winemaking techniques (e.g. use of oak)

Answer 34

Secondary aromas

Question 35

Scent of an aged wine (aromas associated with chemical reactions that occur while aging)

Answer 35

Tertiary aromas or “Bouquet”

Question 36

When is it possible to taste umami in wine?

Answer 36

For wines that have undergone sur lie aging long enough for yeast cells to decompose

Question 37

Manzanilla Sherry can have this taste component (which is otherwise rare in wines)

Answer 37

Saltiness

Question 38

Source of the umami taste component

Answer 38

amino acids