CSW - Chapters 1 and 2 Flashcards
What is Recognition Threshold?
The smallest amount of stimulus required to trigger an identifiable sensation.
What does a very pale yellow-green WHITE wine tell you?
The wine is from a cool growing region.
The wine is from grapes that have not reached optimal ripeness and maturity.
What does a golden yellow WHITE wine tell you?
The wine is young and from a warm growing region.
The wine has spent time in a barrel.
What does an inky purple RED wine tell you?
The wine is young.
What dos a brick RED wine tell you?
The wine is mature.
What does a ruby-orange RED wine tell you?
The wine is high acid.
What does a RED wine with black and blue highlights tell you?
The wine is lower acid.
At what threshold can humans recognize the off-odor of hydrogen sulfide (hard-boiled egg yolks)?
Three parts per billion.
At what threshold can humans recognize the compound that accounts for the bell pepper aroma in Cabernet Sauvignon?
One to five parts per trillion.
How many odors can a normal person be trained to identify?
About 1,000 odors.
How many odorous compounds does wine contain?
Around 200 odorous compounds.
What is the sensory organ for the sense of smell?
Olfactory epithelium.
Where are the olfactory epithelium located?
The top and rear of the nasal cavity; above and behind the nose.
How does air get to the olfactory epithelium?
- Directly through the nostrils.
2. Indirectly through the mouth and rear nasal passages as wine is held in the mouth.
What are molecules the are able to become airborne called?
Volatile components.
Why are wine aromas more intense when wine is in the mouth?
Because the wine has been warmed up to 98 degrees and therefore release more volatile components.
What are the five senses of taste?
- Sweet
- Sour
- Bitter
- Salty
- Umami
How is umami described?
Protein taste or savory.
Where is umami derived from?
Glutamates that are formed when proteins degrade.
How do tannins work in the mouth?
They react with proteins in saliva and on the surfaces of the cells lining the mouth and tongue to dry them out and create a pucker, rough sensation as the now un-lubricated mouth parts chafe against each other.
What is the tasting order of wine?
Whites before red Dry before sweet Young before old Modest before fine Light-bodied before full-bodied Light, young red before full-bodies, sweet white
What are the serving temperatures of wine?
Sparkling wines and sweet wines - 40 to 50 degrees
Dry white and rose wines - 50 to 60 degrees
Light-bodied red table wines - 55 to 65 degrees
Full-bodied red wines - 62 to 68 degrees
What do ‘legs’ or ‘tears’ indicate?
A wine’s alcohol content.
