L2: Intro to Sensory Tasting Flashcards
What flavors does the tongue sense
Sour*
Bitter*
Salty
Sweet
Umami
*Most important for wine
What is the most important part of a wine glass?
Stem
Ensures wine doesn’t change temperature due to contact with hands
What temperature should wine be served at
White: ~55
Red: ~65
Where do all flavor sensations come from?
Olfactory gland
What is the condition that leads to an inability to smell?
Anosmia
What determines a wine’s profile?
Varietal Typicity
Regional Typicity
How long does it take for nasal fatigue to set in?
30 seconds
What is the olfactory bulb?
The olfactory bulb is actually a gland composed of millions of microscopic cells found at the top of our nasal cavity.
When we eat or drink, aromatic molecules enter our nasal cavity. These are then filtered through the olfactory bulb and elicit an aroma memory pinpointing their identity.
What are the tastebuds
Of the three anatomical tools we depend on for taste, the tongue has a limited but critical role.
The tongue responds to five taste sensations through receptors scattered on its surface.
The tongue can identify bitter, salty, sour, sweet and savory (umami) tastes.
What is the trigeminal nerve
The mandibular nerve is one of three branches of the trigeminal nerve that register sensations on the tongue. It transmits responses from the mouth, lower lip, teeth, gums, and the floor of the mouth to the brain. These various stimuli experienced on the tongue are called the mouthfeel of a wine, a catchall for qualities such as texture, weight, temperature, and astringency.
What three systems impact taste?
Tongue (tastebuds)
Nasal cavity (olfactory bulb)
Nervous system (Trigeminal nerve / mandibular nerve)
What are the three sources of falvor in wine?
chemical compounds present in grapes prior to fermentation (primary)
microbial reactions during winemaking (secondary)
the type and length of aging (tertiary)
Describe Pyrazines
Compounds that originate in grapes
Clean, fresh, floral aromas in varieties like Sav Blanc and Semillon.
Grass / green sensation in Sav blanc, Cab Sav
Less sun exposure –> higher amount in grapes
This group of compounds originates in the grapes themselves and is not subject to microbial action during fermentation or aging. Pyrazines produce clean, fresh, floral aromas in varietals such as Sauvignon Blanc and Semillon, as well as the jalapeno pepper we associate with New Zealand Sauvignon Blancs. They may also lend wine a “green” aroma, often expressed as green pepper, but sometimes as olive, dried sage, dried oregano, or other dried herbs. Cabernet Sauvignon and Merlot are two grapes with a distinct pyrazine character. The less sun exposure received by ripening grapes, the more this quality will be apparent in the final wine.
Describe Terpenes
Largest group of organic compounds
Examples: Linalool, limonene, citronelle.
Cause generic floral aroms (e.g., rose, lavendar)
Contribute to fruit aromas (e.g., orange peel, lemon, underripe grapefruit, melon);
Responsible for petrol / diesel in reisling
Terpenes constitute the largest group of organic compounds in grapes. Noteworthy examples include linalool, limonene, and citronelle. These are responsible either singly, or in combination, for generic floral aromas like rose and lavender. They also contribute to fruit aromas, such as orange peel in wines from the Muscat family of grapes; lemon in many Mediterranean white wines; lime in German Riesling; New Zealand Sauvignon Blanc’s under-ripe grapefruit; and the melon common in Chardonnay from California and Australia. It also can be found in the mushroomy aromatics of wines from Italy’s Piedmont. Other terpenes include methyl keton (acacia flowers); damascanone (roses); licorice in red wines; and a combination of terpenes forming the petrol and diesel fuel in Riesling.
Describe Esters
Esters we smell are mostly formed during fermentation as a result of microbial action with yeast. React to with alcohol and acid to form flavor compounds.
Mimic smell of natural aromas. E.g., strawberry / raspberry; currant / cassis; pear / bubblegum; apple blossom
Esters are naturally present in grapes as they ripen. The esters we detect in wine, however, are mostly formed during fermentation as a result of microbial action with yeast. Esters react with acids and alcohol to form the flavor compounds in wine. Like terpenes, they account for many of the myriad fruit flavors in wine. Esters mimic the smell of other natural aromas. Fruit aromas associated with esters include the strawberry and raspberry of classic Pinot Noir, Grenache, and Syrah, as well as the blackcurrant or cassis in Cabernet Sauvignon and Syrah. Pear and bubblegum flavors of carbonically-macerated Beaujolais are tied to amyl acetate, as are the floral nuances of apple blossoms. Other esters include rose oil (phenethyl acetate), lavender, and some Muscat derivatives (linalyl acetate), acetone, i.e., nail polish remover (ethyl acetate), and soap (ethyl laurate).
