Physiology of Taste Flashcards
A chemical, physical, or thermal activator that can produce a sensory response
Stimulus
Molecules that become airborne and thus can be detected via smell
Volatile compounds
Neurological response to a stimulus in the environment
Sensation
Brain’s interpretation of any information gathered by the senses
Perception
Smallest amount of a stimulus necessary to trigger an UNIDENTIFIABLE sensation.
Detection threshold
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 compenent
Sweet
The taste of glutamic acid, sometimes referred to as “the protein taste.”
Umami
Color descriptor found in you white table wines from cool growing regions
Pale yellow green
Color descriptor found in wines made from grapes that have not reached optimal ripeness or maturity
Pale yellow green
The standard hue for most young dry white wines
Yellow
Color descriptor found in older white wines
Deep Golden Yellow
Color descriptor found in young white wines from a warm growing region
Yellow
Color descriptor found in white wines that have spent some time in barrells
Deep Golden Yellow
Color descriptor of wines that have been madernized or oxidated
Rust
Color descriptors found in young reds
Inky Purple
Color descriptors found in older, mature reds
Brick Red
Color descriptors found in high-acid reds
Ruby orange
Color descriptors found in low-acid reds
Black-blue
Average recognition threshold for sugar in wine is what percent
1%
Very few people will notice the sweetness of a wine wtih a residual sugar level of what percent
.5%
Sweetness in wine can be masked by both
Acidity and Tannins
Wine tasters refer to the thickness or viscosity of wine as
Body or weight
Young red wines with high level of tannins are described as
astringent
A wine high in alcohol may produce a tactile sensation called
“hot” or even sweet
Hypersensitive people may perceive alcohol as
bitter
A standard wine ISO wine tasting glass is intended to hold up to how many ouces
6.5
Order of tasting in terms of color and sweetness and body
White before red and dry before sweet, light body before full body
Wines served in related groups are called
Flights
Unfiltered or unrefined wines may appear cloudy or
Turbid
Thick slow tears on a glass are a result of
Alcohol, sugar, or glycerol
Off orders are usually picked up with
A quick sniff
A wine’s primary aroma should not reveal
The grape variety
Secondary aromas should reveal
Wine-making techniques such as use of oak
A term that indicates scent of an aged wine
Bouquet
