Chapter 2 Flashcards
T/F: Perception refers to an organism’s immediate neurological response to a stimulus in the environment
False. Sensation does that.
T/F: Sensory stimuli in wine are restricted to being either chemical or physical “activators”
False. Stimuli can also be thermal.
The smallest concentration of a wine component required for a taster to name it-“By jove, that’s sweet!-is called the _____
Recognition Threshold
Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gewurztraminer 1987 Early HArvest. Given that “residual sugar 1.2% by wt” is about 1.2 grams per 100ml, this wine would taste sweet to
50% of people. 1.2 grams per 100ml is close enough to the perception threshold of 1 gram per 100ml that the best answer on the list is 50%
T/F: Winetasting focuses on a relatively narrow range of existing colors
False. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of colors from yellow-greens to brick reds and purples
T/F: Wine sensory components such as color which evoke pleasure in and of themselves are said to have a hedonic quality
True
What sensory quality would NOT be expected from the clue “A white wine is very pale and nearly colorless” ?
intense fruit aromas
T/F: OVerall quality in red wines is correlated with total color and pigment content
True
T/F: Our appreciation of wines is mainly due to their odors
true
T/F: Flavors are actually odors–or “in-mouth smells”– that reach our olfactory epithelium when we hold the wine in our mouths
True
T/F: The maximum sensitivity of our sense of smell has been estimated at one part per 10,000
False, Its one part per million to several parts per trillion
T/F:IT has been estimated that the average person can learn as many as 200 odors
False, The estimates suggest we can learn about 1000 odors. Wine has about 200 odors
T/F: The sensory organ for the senes of smell is located at the top and rear of the nasal cavity and about 5-10% of the air raches it in normal breathing
True
What is the retro-nasal route
It is the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium
T/F:We can only smell volatile molecules that can evaporate from the surface of a wine at the range of temperatures at which it is customarily served
True
Which of the winetasting activities below is not done to enhance a taster's ability to experience the wine's odors?: Sniff deeply swirl the wine in the glass hold the wine against a white background warm the wine in the mouth draw air through the wine sneeze
hold the wine against a white background
T/F: Winetasters may find that a wine’s odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in inhaled air
True
Which taste quality is very rare in wines?
salty
When is the mechanism of taste dependent on saliva
to be tasted, a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli, we could only experience touch sensations with our mouths.
Where are the papillae located that have very few taste buds in them?
on the tongue’s top surface
T/F: We should question the accuracy of the taste bud map of the tongue because we don’t taste sweet or sour or bitter or salty in just one place
True
At a gross level we are most sensitive to which taste quality?
bitterness
Which item on the list below is not perceived in wine with your sense of touch? bubbles of carbon dioxide high amounts of alcohol thickness or body acidity astringency
acidity
When the stimulus alcohol is present in high amounts in a wine, you can expect to experience both a taste and a tactile sensation. These sensations are
sweet, hot
T/F: Adaptation is a change in the sensitivity taht occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 14-45 seconds between sniffs when evaluating wines
True
T/F: An example of taste adaptation is the fact hat we are unaware of the tase of our own saliva
True
Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people:
- sweet
- without perceptible sweetness
- sweet and with an aroma which has an element that is like roses
- without perceptible sweetness and with an aroma which has an element that is like roses
- the label does not give enough info
without perceptible sweetness and with an aroma which has an element that is like roses
T/F: PTC tasting is a well-documented example of how dramatically people can vary n their ability to taste something bitter and it accurately predicts a person’s sensitivity to bitterness in wines
false. PTC tasting does not predict a person’s sensitivity to bitterness in wines
T/F: Anosmia can refer to the loss of a person’s ability to smell all odors and the term “specific anosmia” is used when someone cannot detect a particular scent but otherwise has a normal sense of smell
True
The “orange juice effect” is an example of
a taste modifier
You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gewurztraminer 1987 Early Harvest to a friend. One glass is colder and the other is warmer. When she tastes them, the warmer wine will seem
sweeter
T/F: The National Geographic Smell Survey found that olfactory sensitivity is reduced during pregnancy and that odor perception declines during aging
true, although the first part is contrary to many women’s perceptions of their individual experineces
T/F: Women are more able to learn to identify odors than men
True
T/F: Blind tastings–in which the wines are identified only by a letter or numerical code– are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines
True
T/F: Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions
False, Giving an odor a verbal structure, such as our associations with the odor and dictionary-style definitions, enhances our ability to recall its name
T/F: The wine aroma wheel was designed to enhance the accuracy of communication about wine odors among members of the wine industry
True
When judging the appearance of wines, the taster evaluates their
Clarity
T/F: The higher the alcohol content of a wine, the thicker the streams produced when the wine falls back down the side of the glass after it is swirled
False. The streams are thinner in higher alcohol content wines
In white table wines, this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
brown
T/F: Within the normal color range for white table wines, darker colors are associated with oak barrel aging and/or later harvests
True
T/F: Among red wines, a purple hue is associated with older, bottle-aged wines and the brick red hue is characteristic of young wines
false, purple wines are younger and get more brick red with age
T/F: Because their detection and prevention is of central concern to winemakers, a avery large number of off odors have been linked to particular diagnostic chemicals–such as acetic acide and ethyl acetate–which can be found by laboratory as well as sensory analysis
true
In wine usage, ___ refers to the odors which come from the grape and __ is used for smells that come from fermentation and aging in oak and bottle
aroma; bouquet
T/F: For a wine to have perceptible varietal aromas requires a particular grape variety, proper growing conditions, and careful winemaking
True
T/F: The term “flavor components” is used for the chemicals responsible for a wine’s taste and tactile sensations
False, The term” structural components” is used for the chemicals responsible for a wine’s taste and tactile sensations
T/F: A wine with inadequate body would be correctly described as flat
false. A wine with inadequate body would be correctly described as thin.
What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent
smooth
T/F: You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines, you expect wine A to have moer body than wine B
True
T/F: Great wines are distinguished from ordinary wines by their grater complexity, harmony, and the power to stimulate the emotions
true
T/F: Seriouswine tasters do not smoke during tastings and do not come to them wearing perfume, after shave, or with recently brushed teeth
True
The glasses for winetastings are not:
- funnel-shaped
- thin
- clear
- able to hold 8-10 ounces
- washed and stored so they do not pick up odors
Funnel-shaped
This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory: A. sparkling and sweet white B. dry white wine C. light and red table D. rose E. red table
A sparkling and sweet white
Which tasting order would place the second wine at a disadvantage:
- white before red
- sweet before dry
- young before old
- modest before fine
- light bodied before full bodied
sweet before dry
T/F: To inspect a wine for color, hold it up to a bright source of light such as a clear light bulb or candle
False. To inspect a wine for color, hold it up to a white background.
T/F: Winetasters begin the olfactory stage of evaluation a wine by swirling the wine in the glass 6-8 quick revolutions and putting their noses into the glass and taking 4-5 quick ,deep sniffs
False. Winetasters begin the olfactory stage of evaluation a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
T/F: Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness
False. Winetasters “chew” the wine so taht all their taste buds can come into contact with the wine
T/F: A winetaster who is evaluation the quality of a wine will take time to notice–among other things–if the wine has a lot of odors and flavors or just a few, how wellthe individual parts fit together, and if it pleases him or her
true
T/F: Table wines are also referred to as natural wines and contain 14% alcohol or less
true
T/F: A clone is a subgroup of a grape species and is distinguised from other clones by economically important hereditary traits such as its climatic adaptation
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climatic adaptation. Clones are “sub-varieties”
T/F: Varietal wines are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine
true
T/F: The wine type refers to a winemaker’s characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine
false. Style refers to a winemaker’s characteristic way of combining and balancing sensory features
T/F: You would expect a warmer glass of a wine to have more intense aromas compared to a colder glass of the same wine
True
