SAT

Question 1

A:intensity

Answer 1

Pale-Medium-Deep

Question 2

A:colour(red)

Answer 2

Purple-Ruby-Garnet-Tawny

Question 3

A:colour(white)

Answer 3

Lemon-Gold-Amber-Brown

Question 4

A:colour(Rose)

Answer 4

Pink-Pink-orange-Orange

Question 5

NP:intensity

Answer 5

Light-Medium(-)-Medium-Medium(+)-Pronounced

Question 6

NP:Primary

Floral

Answer 6

Blossom, Elderflower, Honeysuckle, Jasmine, Rose, Violet

Question 7

NP:Primary

Green fruit

Answer 7

Grape

Question 8

NP:Primary

Citrus fruit

Answer 8

Grapefruit, Lemon, Orange

Question 9

NP:Primary

Stone fruit

Answer 9

Peach, Apricot, Nectarine

Question 10

NP:Primary

Tropical fruit

Answer 10

Banana, Lychee,Mango, Melon, Passion fruit, Pineapple

Question 11

NP:Primary

Red fruit

Answer 11

Redcurrant, Cranberry,Raspberry, Strawberry, Red cherry, Red plum

Question 12

NP:Primary

Black fruit

Answer 12

Blackcurrant, blackberry, blueberry,Black cherry, Black plum

Question 13

NP:Primary

Herbal

Answer 13

Eucalyptus, Mint, Fennel, Dill, dried herbs(thyme, oregano)

Question 14

NP:Primary

Spice

Answer 14

Liquorice, Cinnamon

Question 15

NP:Primary

Fruit ripeness

Answer 15

Unripe fruit, Ripe fruit, Dried fruit, Cooked fruit

Question 16

NP:Secondary

Yeast(flor)

Answer 16

Bread dough, acetaldehyde

Question 17

NP:Secondary

Oak

Answer 17

Vanilla, Smoke,

Chocolate, coffee

Question 18

NP:Tertiary

Deliberate oxidation

Answer 18

Almond, Hazelnut, Walnut, Chocolate, Coffee, Caramel
Butter scotch(only rutherglen)

Question 19

NP:Tertiary
Red Wine

Fruit development

Answer 19

Dried fruit
(raisin, dried fig)
Cooked fruit

Question 20

NP:Tertiary
White Wine

Fruit development

Answer 20

Dried fruit
(Dried orange, Dried apricot, raisin, (dried )fig, dates(only PX sherry))
Cooked fruit

Question 21

NP:Tertiary
Red wine

Bottle age

Answer 21

Earth, tobacco, (caramel),wet leaves

Question 22

NP:Tertiary
White wine

Bottle age

Answer 22

Nutmeg,nutty(almond, hazelnut),honey

Question 23

palate

Answer 23

sweetness(1)
acidity(1)
tannin(2)
body(1)
intensity(1)
Alcohol(1)
flavor(?)
finish(1)