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CSS > Sensory Evaluation of Spirits > Flashcards

Sensory Evaluation of Spirits Flashcards

1
Q

What taste component is generally sensed across the back of the palate?

A

Bitterness

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2
Q

What taste component does about 50% of the population perceive ethyl alcohol as having?

A

Sweetness

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3
Q

What is Rancio?

A

A term that describes the oxidized character of certain spirits.

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4
Q

What could cause slow running tears in spirits?

A

Higher viscosity, higher alcohol, or sweetness.

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5
Q

What is louching?

A

What some spirits (eg absinthe, ouzo) experience as clouding when mixed with water.

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6
Q

What is turbidity?

A

A cloudy/hazy appearance of a spirit.

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7
Q

What are the categories for maturity in spirits tasting?

A

Unaged
1-2 Years
3-5 Years
6-10 Years
Mature
Very Old

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8
Q

What terms are used to describe the overall quality of spirits?

A

Faulty
Acceptable
Good
Very Good
Excellent
Exceptional

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9
Q

What are the terms used to describe a spirit’s complexity?

A

Simple/None
Some Complexity
Moderate Complexity
Very Complex

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10
Q

What terms are used to describe the aftertaste of spirits?

A

Warm
Smooth
Pleasant
Harsh
Unpleasant

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11
Q

What terms are used to describe the length in tasting spirits?

A

Short
Medium
Long
Lingering

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12
Q

What terms are used to describe flavor intensity in spirits?

A

Light
Medium
Full

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13
Q

What terms are used to describe the alcohol content feel in spirits?

A

Soft
Smooth
Warm
Pronounced
Hot
Harsh

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14
Q

What terms are used to describe bitterness in spirits?

A

None
Light
Moderate
Sharp
Astringent

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15
Q

What terms are used to describe the acidity in spirits?

A

None
Light
Moderate
Sharp
Sour

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16
Q

What are the terms for describing sweetness in spirits?

A

None
Light
Moderate
Sweet
Very Sweet

17
Q

About what percentage of the population perceives alcohol as sweet?

A

Up to 50%

18
Q

What is syringol?

A

A methoxyphenol found in the lignon of wood that smells and tastes like smoke.

19
Q

What are methoxyphenols?

A

Organic compounds including vanillin and syringol found in the lignon of wood.

20
Q

What is the term used of the sensory evaluation of spirits?

A

Organoleptic evaluation.

21
Q

What is the meniscus?

A

The edge of the a spirit in a glass.

22
Q

What terms are used to describe the clarity of a spirit?

A

Brilliant
Clear
Dull
Hazy
Cloudy

23
Q

What are the terms used to describe the depth of color for spirits?

A

Water-White
Pale
Medium
Deep
Opaque

24
Q

What are the terms used to describe the legs of a spirit?

A

Fast
Slight
Medium
Pronounced
Slow

25
Q

What are the terms used to describe the condition of a spirit based on aroma?

A

Clean
Fresh
Stale
Unclean/Faulty

26
Q

What are the terms used to describe the intensity of an aroma for spirits?

A

Neutral
Light
Medium
Intense

27
Q

What are the main flavor categories used for describing the aroma of spirits?

A

Grain
Fruity
Floral
Botanical
Sweet Aromatics
Spice
Oak/Wood
Nutty
Rancio

28
Q

What are the main terms used to describe floral aromas found in spirits?

A

Rose
Violet
Perfume
Orange Blossom
Dried Flowers

29
Q

What are the main terms used to describe botanical aromas found in spirits?

A

Herbal
Vegetal
Juniper
Tobacco
Peat
Seaweed

30
Q

What are the main terms used to describe oak/wood aromas found in spirits?

A

Oak
Cedar
Sawdust
Coffee
Pine
Char

31
Q

What are the main terms used to describe rancio aromas found in spirits?

A

Leather
Smoke
Earthy
Acetaldehyde
Ash
Tar

32
Q

What are typical flavors imparted by toasted oak?

A

Some nuttiness, slight sweetness, vanilla, coconut, caramel, toffee.

33
Q

What is the eye of a spirit?

A

The middle part of the spirit in the glass.

34
Q

What are the categories for describing a spirits’ appearance?

A

Clarity
Hue
Color (for colored spirits)
Depth
Legs

35
Q

What are the main categories used to describe the palate of a spirit?

A

Sweetness
Acidity
Bitterness
Alcohol
Body
Flavors
Flavor Intensity

CSS (14 decks)

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