CSW - Chapters 1 and 2

Question 1

What is Recognition Threshold?

Answer 1

The smallest amount of stimulus required to trigger an identifiable sensation.

Question 2

What does a very pale yellow-green WHITE wine tell you?

Answer 2

The wine is from a cool growing region.

The wine is from grapes that have not reached optimal ripeness and maturity.

Question 3

What does a golden yellow WHITE wine tell you?

Answer 3

The wine is young and from a warm growing region.

The wine has spent time in a barrel.

Question 4

What does an inky purple RED wine tell you?

Answer 4

The wine is young.

Question 5

What dos a brick RED wine tell you?

Answer 5

The wine is mature.

Question 6

What does a ruby-orange RED wine tell you?

Answer 6

The wine is high acid.

Question 7

What does a RED wine with black and blue highlights tell you?

Answer 7

The wine is lower acid.

Question 8

At what threshold can humans recognize the off-odor of hydrogen sulfide (hard-boiled egg yolks)?

Answer 8

Three parts per billion.

Question 9

At what threshold can humans recognize the compound that accounts for the bell pepper aroma in Cabernet Sauvignon?

Answer 9

One to five parts per trillion.

Question 10

How many odors can a normal person be trained to identify?

Answer 10

About 1,000 odors.

Question 11

How many odorous compounds does wine contain?

Answer 11

Around 200 odorous compounds.

Question 12

What is the sensory organ for the sense of smell?

Answer 12

Olfactory epithelium.

Question 13

Where are the olfactory epithelium located?

Answer 13

The top and rear of the nasal cavity; above and behind the nose.

Question 14

How does air get to the olfactory epithelium?

Answer 14

1. Directly through the nostrils.

2. Indirectly through the mouth and rear nasal passages as wine is held in the mouth.

Question 15

What are molecules the are able to become airborne called?

Answer 15

Volatile components.

Question 16

Why are wine aromas more intense when wine is in the mouth?

Answer 16

Because the wine has been warmed up to 98 degrees and therefore release more volatile components.

Question 17

What are the five senses of taste?

Answer 17

1. Sweet
2. Sour
3. Bitter
4. Salty
5. Umami

Question 18

How is umami described?

Answer 18

Protein taste or savory.

Question 19

Where is umami derived from?

Answer 19

Glutamates that are formed when proteins degrade.

Question 20

How do tannins work in the mouth?

Answer 20

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.

Question 21

What is the tasting order of wine?

Answer 21

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

Question 22

What are the serving temperatures of wine?

Answer 22

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

Question 23

What do ‘legs’ or ‘tears’ indicate?

Answer 23

A wine’s alcohol content.