Sensory Analysis

Question 1

What is taste?

Answer 1

A sensation of perceived flavour in the mouth, nose and throat

Question 2

What are the 5 tastes our brains recognise?

Answer 2

1. Sweet
2. Salty
3. Acid
4. Bitter
5. Umami

Question 3

How do we process taste?

Answer 3

Our gustatory receptor cells send signals to the insular cortex and olfactory bulb

Question 4

What are the best conditions for tasting?

Answer 4

1. Ventilated room free from smells or air fresheners
2. Temperature of 20-22c
3. Good natural or artificial lighting
4. A calm environment

Question 5

What are the 10 elements of a visual analysis?

Answer 5

1. Fluidity
2. Limpidity
3. Colour
4. Intensity
5. Tints / Rim
6. Disk
7. Brightness
8. Effervescence
9. Tears
10. Sediment

Question 6

What factors can effect a wine’s colour?

Answer 6

1. Vintage profile
2. Region/origin
3. Soil
4. Grape varieties
5. Winemaking technique
6. Age

Question 7

What can the Disk on a wine indicate?

Answer 7

The level of glycerol in a wine - often an indicator of its ability to age

Question 8

What can a low level of brightness in a wine suggest?

Answer 8

1. Lack of acidity
2. Faults
3. Poor maturing conditions
4. Poor bottling
5. Poor bottle ageing

Question 9

What can be interpreted by a wine’s tears/legs?

Answer 9

1. The level of sugar remaining in a wine
2. The alcohol content

Question 10

What are primary aromas?

Answer 10

Aromas that represent the youthful expression of the fruit. E.g. fresh fruit, vegetable, floral characteristics

Question 11

What are secondary aromas? List examples

Answer 11

Aromas due to the winemaker’s influence. E.g. oak ageing, lees ageing, malo fermentation etc.

Question 12

What are tertiary aromas?

Answer 12

Aromas derived from bottle ageing. Often represented by dried fruit, vegetable, floral aromas, savoury earthy notes.

Question 13

What are the 4 pillars of determining a wine’s body?

Answer 13

1. Acidity
2. Tannin
3. Sweetness
4. Alcohol