Sensory Analysis

Question 1

Legs and fluidity

Answer 1

Legs are relative to fluidity and
ethanol concentration. 15% will have
more legs and 12% will have less

Question 2

Why is must more viscous

Answer 2

Because it has more sugar and Ethanol concentration causes a different fluidity of the wine

Question 3

Surfactant

Answer 3

Ethanol is a surfactant, more ethanol equals bigger drops
creating more legs. All due to surface tension. Less ethanol will result in smaller
drops resulting in less legs

Question 4

what are two Phenolic compounds
and what perception do they result in?

Answer 4

Tannins and anthocyanins
they result in tactile perceptions like bitterness and astringency

Question 5

What are the three main acids and three main minerals in wine

Answer 5

Malic Acid, Tartaric Acid, Citric Acid (also Lactic Acid)
Minerals are Potassium, calcium, and magnesium

Question 6

Are acids in wine strong or weak

Answer 6

Weak

Question 7

What is pH

Answer 7

The balance between salts and acids. Minerals support acidity

Question 8

What provides a wine with softness

Answer 8

sugars (simple and complex (glucose and fructose)) and ethanol and glycerol (which give roundness) This is the link you know about between alc and body

Question 9

What is saliva and why is it important

Answer 9

Saliva is a watery solution and is what
carries compounds to taste buds. Things that
are soluble: sugars, ethanol, acids, salts and minerals,
and very small phenolics

Question 10

Tongue map

Answer 10

generally a false notion. We have receptors for everything everywhere on the tongue,
genetics dictate tongue map, but its always sweet, salty, sour,
bitter. Front is more sensitive to sugar, back more sensitive to bitter

Question 11

Why do we salivate with acidity

Answer 11

We salivate when eating/drinking something acidic,
more saliva is introduced in order to re-balance the pH of our mouth

Question 12

What is the pH of the mouth

Answer 12

pH of mouth is 5.5-6.5,
the goal of the saliva is to re-balance the pH of the mouth
because saliva is a buffer solution.

Question 13

Perception of saltyness

Answer 13

Na+ directly enters in taste buds.

Question 14

Perception of acidity:

Answer 14

H+ is fixed onto ionic channel of the membrane of the taste bud.
From there, K+ is made free.

Question 15

In both Saltyness and acidity

Answer 15

Depolarization of the basal membrane orgins the small flow of electrons that is the signal sent to the brain.

Question 16

Sweetness legal requirements

Answer 16

Dry: 0-4 g/L
Medium dry: 4-12 g/L
Medium Sweet: 12-45 g/L
Sweet: > 45 g/L

Question 17

If pH is too low in a red wine

Answer 17

Astringency is pronounced and sensitivity to astringency is increased

Question 18

What happens when we increase ethanol

Answer 18

decrease intensity of astringency,
but also increases the intensity of bitterness

Question 19

Is there a correlation between acid and bitterness

Answer 19

No!!