Physiology of Taste

Question 1

A chemical, physical, or thermal activator that can produce a sensory response

Answer 1

Stimulus

Question 2

Molecules that become airborne and thus can be detected via smell

Answer 2

Volatile compounds

Question 3

Neurological response to a stimulus in the environment

Answer 3

Sensation

Question 4

Brain’s interpretation of any information gathered by the senses

Answer 4

Perception

Question 5

Smallest amount of a stimulus necessary to trigger an UNIDENTIFIABLE sensation.

Answer 5

Detection threshold

Question 6

Smallest amount of a stimulus necessary to trigger an IDENTIFIABLE sensation

Answer 6

Recognition threshold

Question 7

Sensory organ for the sense of smell

Answer 7

Olfactory Epithelium

Question 8

Term used for the combination of tastes, aromas, and other sensations experienced in wine

Answer 8

Flavor

Question 9

Humans are most sensitive to this taste component

Answer 9

Bitter

Question 10

Humans are least sensitive to this taste compenent

Answer 10

Sweet

Question 11

The taste of glutamic acid, sometimes referred to as “the protein taste.”

Answer 11

Umami

Question 12

Color descriptor found in you white table wines from cool growing regions

Answer 12

Pale yellow green

Question 13

Color descriptor found in wines made from grapes that have not reached optimal ripeness or maturity

Answer 13

Pale yellow green

Question 14

The standard hue for most young dry white wines

Answer 14

Yellow

Question 15

Color descriptor found in older white wines

Answer 15

Deep Golden Yellow

Question 16

Color descriptor found in young white wines from a warm growing region

Answer 16

Yellow

Question 17

Color descriptor found in white wines that have spent some time in barrells

Answer 17

Deep Golden Yellow

Question 18

Color descriptor of wines that have been madernized or oxidated

Answer 18

Rust

Question 19

Color descriptors found in young reds

Answer 19

Inky Purple

Question 20

Color descriptors found in older, mature reds

Answer 20

Brick Red

Question 21

Color descriptors found in high-acid reds

Answer 21

Ruby orange

Question 22

Color descriptors found in low-acid reds

Answer 22

Black-blue

Question 23

Average recognition threshold for sugar in wine is what percent

Answer 23

1%

Question 24

Very few people will notice the sweetness of a wine wtih a residual sugar level of what percent

Answer 24

.5%

Question 25

Sweetness in wine can be masked by both

Answer 25

Acidity and Tannins

Question 26

Wine tasters refer to the thickness or viscosity of wine as

Answer 26

Body or weight

Question 27

Young red wines with high level of tannins are described as

Answer 27

astringent

Question 28

A wine high in alcohol may produce a tactile sensation called

Answer 28

“hot” or even sweet

Question 29

Hypersensitive people may perceive alcohol as

Answer 29

bitter

Question 30

A standard wine ISO wine tasting glass is intended to hold up to how many ouces

Answer 30

6.5

Question 31

Order of tasting in terms of color and sweetness and body

Answer 31

White before red and dry before sweet, light body before full body

Question 32

Wines served in related groups are called

Answer 32

Flights

Question 33

Unfiltered or unrefined wines may appear cloudy or

Answer 33

Turbid

Question 34

Thick slow tears on a glass are a result of

Answer 34

Alcohol, sugar, or glycerol

Question 35

Off orders are usually picked up with

Answer 35

A quick sniff

Question 36

A wine’s primary aroma should not reveal

Answer 36

The grape variety

Question 37

Secondary aromas should reveal

Answer 37

Wine-making techniques such as use of oak

Question 38

A term that indicates scent of an aged wine

Answer 38

Bouquet