Chapter Twenty One - Sensory Eval of Wine Flashcards
A chemical, physical, or thermal activator that can produce a sensory response
Stimulus
Molecules that are able to become airborne
Volatile components
The neurological response to a stimulus in the enviornment
Sensation
The brain’s interpretation of any information gathered by the senses
Perception
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
White Wine Colors
Found in young white table wines from cool growing regions
very pale yellow green
White wine colors
Found in white wines made from grapes that have not reached optimal ripeness or maturity
very pale yellow green
white wine colors
The standard hue for most young dry white wines
Yellow
White wine colors
Found in older white wines
Deep golden yellow
White wine colors
Found in young white wines from warm growing regions
Deep golden yellow
White wine colors
Found in white wines that have spent some time in barrels
Deep golden yellow
White wine colors
May be indicative of maderized or oxidized white wine
Amber Gold
Red Wine Colors
Found in young reds
Inky purple
Red Wine colors
Found in older, mature reds
Brick Red
Red wine colors
Found in high acid reds
Ruby orange
Red wine colors
Found in low acid reds
Black blue
Red wine colors
May be indicative of an oxidized red wine
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
.5%
The perception of sweetness in a wine can be masked by the presence of ______ or _____
Acidity
Tannin
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
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 which of the following styles of wine?
Unfiltered wine
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 of the following 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.
What is the typical recognition threshold for sugar in a liquid?
1%
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
