Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Deductive Tasting > Evaluating the Nose of Wine > Flashcards

Evaluating the Nose of Wine Flashcards

1
Q

The human sense of smell accounts for what percentage of flavor perception?

A

85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the aromas in a glass of wine called?

A

The “nose”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the steps in smelling technique?

A
  1. Swirl the wine in the glass while holding the stem. This helps to release the aromas into the air
  2. Take one deep sniff or a few short sniffs with your nose in the glass. Do not sniff to deeply or too rapidly, this can cause overwhelming or desensitization
  3. Pause after each sniff to evaluate the aromas of the wine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the steps in evaluating the Nose of a wine?

A
  1. Is the wine clean or faulty?
  2. What is the intensity of aromas?
  3. What is the age?
  4. Describing the fruit aromas
  5. Describing the fruit character
  6. Non-fruit character
  7. Earth and mineral character
  8. Wood/Oak character
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are common faults smelled in wine?

A

TCA or “cork taint”
Oxidation
Volatile Acidity (VA)
Ethyl Acetate (EA)
Sulfur dioxide (SO2)
Brettanomyces
Hydrogen Sulfide (H2S)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is TCA and what does it smell like?

A

Trichloroanisole or “cork taint.”
Smells like wet, moldy cardboard or musty old newspapers
Chemical compound caused by tainted corks, barrels, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is oxidation and what does it smell like?

A

Smells like muted and dried-out aromas, can turn into bitter flavors with more air exposure
Caused by age or poor storage conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What volatile acidity (VA) and what does it smell like?

A

It gives the wine vinegary aromas
Caused by the presence of acetic acid, produced when the bacteria acetobacter and oxygen are present in the fermentation process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is ethyl acetate (EA) and what does it smell like?

A

Smells like acetone or nail polish remover
Forms from reaction of ethanol and acetic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is excess sulfur dioxide (SO2) and what does it smell like?

A

Smells of wet wool or a struck matchstick
Caused by using too much SO2 during the winemaking process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is brettanomyces and what does it smell like?

A

A large range of smells from smoke, cloves, and spice to Band-Aids and manure
Caused by yeast growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is hydrogen sulfide (H2S) and what does it smell like?

A

Smells of onion, rubber, rotten eggs
Caused by inadequate yeast nutrition during fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the intensity of aromas?

A

The intensity of the aromas upon first sniff

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the scale used to evaluate the intensity of aromas?

A

Low (delicate)
Moderate
High (powerful)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does the intensity of aromas tell us?

A

Can tell us what wine type or grape variety is
Chablis: very light aromas
Gewurztraminer: very powerful aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What words and descriptors are used to evaluate the age of wine?

A
  • *Youthful:** Young, bright, primary fresh fruit aromas
  • *Developing**: Beginning to show signs of age
  • *Vinous:** Signs of age and oxidation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are typical fruit aroma types used to describe white wines?

A

Citrus
Apple/Pear
Stone/Pit fruit
Tropical fruit
Melon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are citrus fruit examples?

A

Lemon
Lime
Orange
Grapefruit
Tangerine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are apple/pear examples?

A

Green, red, or yellow apples and pears

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are stone/pit fruit examples?

A

Peach, nectarine, apricot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are tropical fruit examples?

A

Pineapple
Mango
Papaya
Passion fruit
Banana
Kiwi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are melon examples?

A

Cantaloupe, honeydew, watermelon

23
Q

What are typical fruit aroma types used to describe red wines?

A

Red fruit
Black fruit
Blue fruit

24
Q

What are examples of red fruit?

A

Cherry
Raspberry
Red plum
Cranberry
Strawberry
Red currant
Pomegranate

25
Q

What are examples of black fruit?

A

Blackberry
Black currant
Black cherry
Black Plum

26
Q

What are examples of blue fruit?

A

Blueberry
Boysenberry
Elderberry
Huckleberry

27
Q

What is a good method for identifying the correct fruit?

A

Start with recognizing the larger category first (i.e. Citrus or Black fruit)
Then move to a specific fruit in that category

28
Q

What is Fruit Character and how is it described?

A

The condition of the fruit you smell
Ripe
Fresh
Tart
Baked
Candied
Stewed/Cooked
Dried
Desiccated
Bruised/Oxidized
Jammy/Preserves
Peels/pith

29
Q

What are some examples of fruit character comparisons?

A

Baked vs fresh apples
Fresh strawberries vs strawberry jam
Dried vs fresh cherries
Lemon peel and juice vs sweet lemon curd

30
Q

What are some examples of dried fruit?

A

Date
Fig
Prune
Raisin

31
Q

What can dried fruit flavors indicate about a wine?

A

The wine has age, it has lost its young fresh fruit flavors

32
Q

What are typical non-fruit characteristics used to describe wine? (not part of fruit, earth, or oak categories)

A

Floral Aromas
Vegetal Aromas
Herbal or Green Aromas
Spices
Animal or Barnyard
Petrol
Fermentation
Botrytis
Leather, tobacco, others

33
Q

What are some examples of floral aromas in white wines?

A

Yellow (daisy)
White (baby’s breath, jasmine, honeysuckle)

34
Q

What are some examples of floral aromas in red wines?

A

Red (roses)
Purple (lilac, violet)

35
Q

What other descriptors are used to describe floral aromas?

A

Fresh or dried

36
Q

What are some examples of vegetal aromas in white and red wines?

A

Bell pepper
Jalapeno pepper
Olive
Ginger
Tomato Leaf

37
Q

What are some examples of herbal or green aromas found in white wine?

A

Freshly cut grass
Lemongrass
Dandelion

38
Q

What are some examples of herbal or green aromas found in red wine?

A

Oregano
Sage
Thyme
Tobacco

39
Q

What are some examples of spices found in white wines?

A

White peppercorn
Salt
Vanilla

40
Q

What are some examples of spices found in red wines?

A

Black peppercorn
Baking spices
Juniper

41
Q

What are some examples of fermentation smells found in wine?

A

The effects of:
Malolactic fermentation: butter, cream, yogurt
Lees contact: Dough, beer, vanilla
Carbonic maceration: tutti-fruiti flavors

42
Q

What are some examples of Botrytis smells found in wine?

A

Honey, ginger, saffron, mushroom

43
Q

What are examples of Animal smells in wine?

A

Barnyard
Meat
Cured Meat
Leather
Musk

44
Q

What are some examples of bean/nut smells?

A

Almond
Coconut
Coffee
Cocoa
Hazelnut
Walnut

45
Q

What are examples of Earth characteristics in wine?

A

Forest floor
Compost
Mushroom/truffle
Potting soil
Freshly turned earth
Dust

46
Q

What are examples of Mineral characteristics found in wine?

A

Wet stone
Limestone
Chalk
Slate
Flint
Oyster/seashell

47
Q

What is the first step in evaluating Oak smells?

A

Whether or not there are any aromas that indicate oak contact at all. This is highly dependent on region and style of wine being produced

48
Q

What are descriptors used to describe the presence of oak character?

A

Cedar
Toast
Smoke
Dried baking spices (nutmeg, allspice, cinn, clove)
Vanilla
Dill
Coconut
Sawdust

49
Q

What oak characteristics indicate American oak was used?

A

Strong aromas of vanilla, coconut, dill, caramel, sawdust

50
Q

What characteristics indicate French oak was used?

A

More subtle aromas of vanilla and baking spices, cedar

51
Q

What characteristics indicate a large or small barrel was used?

A
  • *Large barrels** have less surface area per volume of wine, so less oaky flavors are imparted, however oxidative notes come from older neutral barrels
  • *Small barrels** have more oak surface area per volume of wine, so more oaky flavors and aromas
52
Q

What indicates older/neutral oak was used?

A

Barrels used after their 4th year are deemed neutral.
They give off little oaky notes, but do help with oxidative and textural effects

53
Q

What indicates new oak was used?

A

Impart strong notes of
Toast
Smoke
Baking Spices
Vanilla

Deductive Tasting (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions