Sensory evaluation of wine Flashcards
A chemical, physical, or thermal activator that can produce a sensory response
Stimulus
Molecules that are able to become airborne
Volatile components
The neurological response to a stimulus in the environment
Perception
The smallest amount of a stimulus necessary to trigger an unidentifiable sensation
Detection threshold
The smallest amount of a stimulus necessary to trigger an identifiable sensation
Recognition threshold
Sensory organ for the sense of smell
Olfactory epithelium
Term used for the combination of tastes, aromas, and other sensations experienced in wine
Flavor
Humans are most sensitive to this taste component
Bitter
Humans are least sensitive to this taste component
Sweet
The taste of glutamic acid, sometimes referred to as “the protein taste”
Umami
Color found in young white table wines from cool growing regions
Pale Yellow/yellow-green
Color found in white wines made from grapes that have not reached optimal ripeness or maturity
Pale yellow/yellow-green
The standard hue for most young dry white wines
Yellow (straw/lemon)
Color found in older white wines
Golden yellow
Color found in young white wines from warm growing regions
Golden yellow
Color found in white wines that have spent some time in barrels
Golden yellow
Color that may be indicative of a maderized or oxidized white wine
Amber gold
Color found in young reds
Inky purple
Color found in older, mature reds
Brick-red
Color found in high-acid reds
Ruby-orange
Color found in low-acid reds
Black-blue
Color that may be indicative of a an oxidized red wine
Rust
The average recognition threshold for sugar in a wine is around
1%
Very few people will notice the sweetness of a wine with a residual sugar level of
.5% or below
The perception of sweetness in a wine can be masked by the presence of these two components
Acidity and Tannin
Wine tasters refer to the thickness or viscosity of wines as
Body
_______ may be defined as a textural, drying sensation felt on the palate due to the shrinking, puckering, or contraction of the tissues of the mouth
Astringency
A wine with a high level of alcohol may produce a _______ tactile sensation as well as a ________ taste for some people
Hot, sweet
Hypersensitive tasters may perceive alcohol as a _______ senstaion
Bitter
A standard ISO wine tasting glass is intended to hold up to
6.5oz
What taste sensation is often the longest-lasting taste sensation, and is often the last to fade
Bitterness
Wines are often tasted in groups, know as
Flights
Some unfitted or unfined wines may appear cloudy or ______ by design
Turbid
The size and persistence of the bubbles in a sparkling wine is sometimes referred to as the____
Bead
If there are _________ present in a wine, they will most likely be detected using a “quick sniff” before swirling the glass
off-odors (faults)
Aromas of a wine that are often derived from the grape itself
Primary aromas
Aromas that may reveal the effects of post-fermentation winemaking techniques such as oak contact or lees aging
Secondary aromas
Aromas that are the result of the aging process are _______ aromas and can often be referred to as a wine’s_______
Tertiary and Bouquet
The umami taste is somewhat rare in wine, but it may be detected in wines that have undergone this wine making process long enough for the yeast cells to decompose
Sur lie aging
