Chapter Twenty One - Sensory Eval of Wine

Question 1

A 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 components

Question 3

The neurological response to a stimulus in the enviornment

Answer 3

Sensation

Question 4

The brain’s interpretation of any information gathered by the senses

Answer 4

Perception

Question 5

The smallest amount of a stimulus necessary to trigger an unidentifiable sensation

Answer 5

Detection threshold

Question 6

The smallest amount of a stimulus necessary to trigger an identifiable sensation

Answer 6

Recognition threshold

Question 7

Sensory organ for the sense of 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

Sweet

Question 11

The taste of glutamic acid, sometimes referred to as “the protein taste”

Answer 11

Umami

Question 12

White Wine Colors

Found in young white table wines from cool growing regions

Answer 12

very pale yellow green

Question 13

White wine colors

Found in white wines made from grapes that have not reached optimal ripeness or maturity

Answer 13

very pale yellow green

Question 14

white wine colors

The standard hue for most young dry white wines

Answer 14

Yellow

Question 15

White wine colors

Found in older white wines

Answer 15

Deep golden yellow

Question 16

White wine colors

Found in young white wines from warm growing regions

Answer 16

Deep golden yellow

Question 17

White wine colors

Found in white wines that have spent some time in barrels

Answer 17

Deep golden yellow

Question 18

White wine colors

May be indicative of maderized or oxidized white wine

Answer 18

Amber Gold

Question 19

Red Wine Colors

Found in young reds

Answer 19

Inky purple

Question 20

Red Wine colors

Found in older, mature reds

Answer 20

Brick Red

Question 21

Red wine colors

Found in high acid reds

Answer 21

Ruby orange

Question 22

Red wine colors

Found in low acid reds

Answer 22

Black blue

Question 23

Red wine colors

May be indicative of an oxidized red wine

Answer 23

Rust

Question 24

The average recognition threshold for sugar in wine is around ___ percent

Answer 24

One

Question 25

Very few people will notice the sweetness of a wine with a residual sugar level of _____ or below

Answer 25

.5%

Question 26

The perception of sweetness in a wine can be masked by the presence of ______ or _____

Answer 26

Acidity

Tannin

Question 27

Wine tasters refer to the thickness or viscosity of wine as ____

Answer 27

Body

Question 28

Young red wines with high levels of tanning can be described as ____

Answer 28

Astringent

Question 29

A standard ISO wine tasting glass is intended to hold up to _____ ounces

Answer 29

6.5

Question 30

The taste sensation of ______ is often the longest lasting taste sensation, and is often the last to fade

Answer 30

Bitterness

Question 31

Wines are often tasted in related groups, known as _____

Answer 31

Flights

Question 32

Some unfiltered or unfined wines may appear cloudy or _______ by design

Answer 32

turbid

Question 33

The size and persistence of the bubbles in a sparkling wine is sometimes referred to as the _____

Answer 33

Bead

Question 34

If there are _____ present in a wine, they will most likely be detected using a “quick sniff” before swirling the glass

Answer 34

Faults

Question 35

Term often used to indicate the scent of an aged wine

Answer 35

Bouquet

Question 36

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

Answer 36

sur lie aging

Question 37

A turbid appearance is most likely to be found in which of the following styles of wine?

Answer 37

Unfiltered wine

Question 38

What substance can produce up to three sensory sensations, including a hot tactile sensation, a sweet taste, and a pungent odor?

Answer 38

Alcohol

Question 39

Manzanilla Sherry often displays this taste component, which is otherwise somewhat rare in wine

Answer 39

Saltiness

Question 40

Which of the following is the source of the umami taste component

Answer 40

Amino acid

Question 41

List three ways the tactile sense is used in the sensory evaluation of wine.

Answer 41

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.

Question 42

What is the typical recognition threshold for sugar in a liquid?

Answer 42

1%

Question 43

T/F
In general, a person’s detection threshold is determined by genetics, but a person’s recognition threshold may be lowered with practice.

Answer 43

True