Sensory Evaluation Flashcards
Very pale yellow-green indicates…
1) young white table wine from cool area
2) wine made from grapes of sub-optimal maturity
Standard hue for most young dry white wine
yellow
deep golden yellow indicates…
1) older white
2) young white from warm area
3) barrel aged white
amber gold indicates…
maderized or oxidized white wine
what do black-blue highlights indicate?
low acid
what do ruby-orange highlights indicate?
high acid
rust is an indicator of…
oxidized red wine
inky purples are found in…
young reds
brick-red tones are found in…
mature reds
primary aromas vs secondary aromas vs tertiary aromas
primary aromas come from the variety + inititial fermentation
secondary aromas come from the post fermentation wm process; eg, lees contact, malo, etc
tertiary aromas come from the aging process
average recognition threshold for sugar is roughly _%
1%
ideal serving temp for sweet white wine
43F-47F
ideal serving temp for Dry Sherry
43F-47F
ideal serving temp for sparkling wine
43F to 50F
ideal serving temp for light white wine and rose
45F-50F
