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CMS Certified Knowledge > Sensory Evaluation of Wine > Flashcards

Sensory Evaluation of Wine Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

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

A

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2
Q

Molecules that are able to become airborne are called?

A

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3
Q

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

A

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4
Q

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

A

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5
Q

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

A

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6
Q

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

A

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7
Q

Name the sensory organ for the sense of smell?

A

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8
Q

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

A

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9
Q

What taste component are humans most sensitive to?

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10
Q

What taste component are humans least sensitive to?

A

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11
Q

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

A

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12
Q

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

A

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13
Q

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

A

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14
Q

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

A

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15
Q

Name an appropriate color descriptor found in older white wines?

A

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16
Q

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

A

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17
Q

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

A

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18
Q

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

A

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19
Q

Name an appropriate color descriptor found in young red wines?

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20
Q

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

A

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21
Q

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

A

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22
Q

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

A

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23
Q

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

A

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24
Q

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

A

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25
Q

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

A

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26
Q

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

A

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27
Q

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

A

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28
Q

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

A

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29
Q

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.

A

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30
Q

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

A

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31
Q

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

A

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32
Q

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

A

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33
Q

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

A

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34
Q

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

A

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35
Q

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

A

Faults

36
Q

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

A

cc

37
Q

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

A

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38
Q

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.

A

cc

39
Q

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%

A

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40
Q

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

A

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41
Q

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

A

dd

42
Q

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

A

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43
Q

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

A

dd

44
Q

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

A

b. Unfiltered wine

45
Q

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

A

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46
Q

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

A

dd

47
Q

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

A

a. Saltiness

48
Q

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

A

dd

CMS Certified Knowledge (25 decks)

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