Sensory Evaluation of Wine

Question 1

Name a chemical, physical, or thermal activator that can produce a sensory response?

Answer 1

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Question 2

Molecules that are able to become airborne are called?

Answer 2

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Question 3

The neurological response to a stimulus in the environment is referred to as?

Answer 3

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Question 4

The brain’s interpretation of any information gathered by the senses is called?

Answer 4

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Question 5

Name the smallest amount of a stimulus necessary to trigger an unidentifiable sensation?

Answer 5

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Question 6

Name the smallest amount of a stimulus necessary to trigger an identifiable sensation?

Answer 6

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Question 7

Name the sensory organ for the sense of smell?

Answer 7

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Question 8

What term is used for the combination of tastes, aromas, and other sensations experienced in wine?

Answer 8

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Question 9

What taste component are humans most sensitive to?

Answer 9

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Question 10

What taste component are humans least sensitive to?

Answer 10

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Question 11

What is the taste of glutamic acid, sometimes referred to as “the protein taste”?

Answer 11

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Question 12

Name an appropriate color descriptor found in young white table wines from cool growing regions?

Answer 12

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Question 13

Name an appropriate color descriptor found in white wines made from grapes that have not reached optimal ripeness or maturity?

Answer 13

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Question 14

Name an appropriate color descriptor for the standard hue found in most young dry white wines?

Answer 14

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Question 15

Name an appropriate color descriptor found in older white wines?

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Question 16

Name an appropriate color descriptor found in young white wines from warm growing regions?

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Question 17

Name an appropriate color descriptor found in white wines that have spent some time in barrels?

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Question 18

Name an appropriate color descriptor that may be indicative of a maderized or oxidized white wine?

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Question 19

Name an appropriate color descriptor found in young red wines?

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Question 20

Name an appropriate color descriptor found in older, mature red wines?

Answer 20

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Question 21

Name an appropriate color descriptor found in high-acid red wines?

Answer 21

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Question 22

Name an appropriate color descriptor found in low-acid red wines?

Answer 22

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Question 23

Name an appropriate color descriptor that may be indicative of an oxidized red wine?

Answer 23

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Question 24

The average recognition threshold for sugar in wine is around _________ percent.

Answer 24

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Question 25

Very few people will notice the sweetness of a wine with a residual sugar level of __________ or below.

Answer 25

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Question 26

The perception of sweetness in a wine can be masked by the presence of __________ or __________.

Answer 26

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Question 27

Wine tasters refer to the thickness or viscosity of wine as __________.

Answer 27

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Question 28

Young red wines with high levels of tannin can be described as __________.

Answer 28

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Question 29

A wine with a high level of alcohol may produce a __________ tactile sensation as well as a __________ taste for some people; hypersensitive tasters may perceive alcohol as a __________ sensation.

Answer 29

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Question 30

A standard ISO wine tasting glass is intended to hold up to __________ ounces.

Answer 30

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Question 31

The taste sensation of __________ is often the longest-lasting taste sensation, and is often the last taste to fade.

Answer 31

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Question 32

Wines are often tasted in related groups, known as __________.

Answer 32

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Question 33

Some unfiltered or unfined wines may appear cloudy or __________ by design.

Answer 33

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Question 34

Slow, thick tears that form in a glass of wine may indicate high levels of __________ and/or __________.

Answer 34

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Question 35

If there are __________ present in a wine, they will most likely be detected using a "quick sniff" before swirling the glass.

Answer 35

Faults

Question 36

A wine's __________ aromas should reveal any recognizable grape varieties, while the __________ aromas should reveal winemaking techniques such as the use of oak.

Answer 36

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Question 37

The term __________ is often used to indicate the scent of an aged wine.

Answer 37

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Question 38

The umami taste is somewhat rare in wine, but it may be detected in wines that have undergone __________ long enough for the yeast cells to decompose.

Answer 38

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Question 39

On average, a taster will be able to recognize sweetness in a wine if it contains at least _____ residual sugar? a. 0.05%; b. 1%; c. 2%; d. 3%

Answer 39

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Question 40

Humans are most sensitive to which of the following taste components? a. Bitterness; b. Sweetness; c. Acidity; d. Fruitiness

Answer 40

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Question 41

Humans are least sensitive to which of the following taste components? a. Bitterness; b. Sweetness; c. Acidity; d. Fruitiness

Answer 41

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Question 42

Yellow-green hues are most likely to be found in which of the following types of wine? a. Older white wines; b. Young white wines from warm growing regions; c. White wines that have been barrel-aged; d. Young white wines from cool growing regions

Answer 42

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Question 43

Ruby-orange highlights are most likely to be found in which of the following styles of wine? a. Low-acid reds; b. High-acid whites; c. High-acid reds; d. Low-acid whites

Answer 43

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Question 44

A turbid appearance is most likely to be found in which of the following styles of wine? a. Sparkling wine; b. Unfiltered wine; c. Blended wine; d. High-acid wine

Answer 44

b. Unfiltered wine

Question 45

Which of the following substances can produce up to three sensory sensations, including a hot tactile sensation, a sweet taste, and a pungent odor? a. Tannin; b. Residual sugar; c. Alcohol; d. Tartaric acid

Answer 45

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Question 46

Which of the following styles of wine is most likely to be described as astringent? a. Mature red Bordeaux; b. Young Napa Cabernet Sauvignon; c. Aged white Burgundy; d. Sauternes

Answer 46

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Question 47

Manzanilla Sherry often displays this taste component, which is otherwise somewhat rare in wine: a. Saltiness; b. Sweetness; c. Acidity; d. Astringency

Answer 47

a. Saltiness

Question 48

Which of the following is the source of the umami taste component? a. Carbohydrates; b. Ascorbic acid; c. Sodium chloride; d. Amino acids

Answer 48

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