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Tasting Chemistry & Flaws Flashcards

1
Q

What are the four kinds of papillae?

A
  • Fungiform
  • Circumvallate
  • Foliate
  • Filiform
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2
Q

Which types of papillae contain taste buds?

A
  • Fungiform
  • Circumvallate
  • Foliate
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3
Q

How many taste receptor cells does each taste bud contain?

A

50-150

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4
Q

What is the taste associated with a high level of sodium?

A

Salty

Usually not found in wine

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5
Q

Which taste is often described as having a dry sensation in the mouth?

A

Bitter

Related to tannin and affects the back of the tongue and gums

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6
Q

What term describes the taste that creates a mouthwatering effect?

A

Sour

Related to acidity and affects the sides of the tongue and cheeks

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7
Q

What is the key factor that contributes to the sweetness in wine?

A

Residual Sugar

Sweetness is felt on the tip of the tongue

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8
Q

What is the term used to describe the overall sensation of taste?

A

Taste

Encompasses various taste sensations

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9
Q

Which taste is primarily experienced at the back of the tongue and gums?

A

Bitter

Often associated with tannins

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10
Q

What is the physiological effect of acidity in wine?

A

Mouthwatering

Stimulates the sides of the tongue and cheeks

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11
Q

Fill in the blank: The sensation of sweetness is primarily detected on the _______.

A

tip of tongue

Sweetness is a key characteristic in wine tasting

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12
Q

True or False: Salty taste is commonly found in wine.

A

False

Salty taste is usually not present in wine

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13
Q

What is the ideal serving temperature for reds?

A

65° F

Reds are typically served at a warmer temperature to enhance their flavors.

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14
Q

What is the ideal serving temperature for sparkling wines?

A

45° F

Sparkling wines are served chilled to maintain their effervescence.

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15
Q

What is the ideal serving temperature for still whites?

A

55° F

Still whites are served slightly cooler than reds but warmer than sparkling wines.

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16
Q

What is the recommended order for serving wines?

A

Light before full, dry before sweet, white before red

This order enhances the tasting experience by preventing overpowering flavors.

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17
Q

What characteristics should wine glasses have?

A

Clear, thin, clean

These characteristics help in assessing the wine’s appearance and aroma.

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18
Q

What should be avoided in wine glasses?

A

Odors

Odors can interfere with the wine’s aroma, affecting the tasting experience.

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19
Q

What time of day is recommended for setting up a wine tasting?

A

Mornings

Mornings provide natural light, which is ideal for evaluating the color and clarity of the wine.

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20
Q

What is the first step in the tasting process?

A

Sight (Appearance)

This involves observing the color, clarity, and overall visual aspects of the item being tasted.

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21
Q

What is the second step in the tasting process?

A

Smell (Nose/dor)

Smelling allows the taster to identify aromas and scents that contribute to the overall experience.

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22
Q

What is the third step in the tasting process?

A

Taste (Palate/in-Mouth Impression)

This step involves the actual tasting and evaluating the flavors and textures in the mouth.

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23
Q

What is the fourth step in the tasting process?

A

Conclusions (initial & Final)

This step includes summarizing the overall experience and making final judgments about the tasting.

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24
Q

What color fruit is associated with Dark Reds?

A

Black fruit

Dark Reds typically refer to wines made from grapes that produce darker colored fruits.

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25
What color fruit is associated with Light Reds?
Red fruit ## Footnote Light Reds generally refer to wines made from grapes that yield lighter colored fruits.
26
What type of fruit is associated with White Wines?
Lemon ## Footnote White Wines are often characterized by their crisp and citrusy flavor profiles, similar to lemon.
27
2 paths to smell
1. Ortho-nasal 2. Retro-nasal
28
Ways to describe Body
Light Medium Full
29
Cool Weather Wines
High Acid, low alcohol, under ripe fruit, green secondary hue
30
Warm weather wines
Low acid, high alcohol, overripe or stewed fruit
31
Effects of Aging (impact of oxidation:
1. Decreases - Tannins, acid, fruit 2. Increases - complexity
32
What is the primary type of alcohol found in wine?
Ethyl Alcohol (Ethanol) ## Footnote Ethanol is the main alcohol responsible for the intoxicating effects of wine.
33
What are the small amounts of other alcohols found in wine?
* Glycerol * Methyl Alcohol (Methanol) * Fusel Oils (Higher Alcohols) ## Footnote These components contribute to the overall flavor and mouthfeel of wine.
34
What is an acid commonly found in grapes that is not a product of fermentation?
Citric ## Footnote Citric acid is not naturally occurring in grapes and does not result from fermentation.
35
What acid is produced during the fermentation process and is commonly associated with wine?
Succinic ## Footnote Succinic acid is known to influence the flavor profile of wine.
36
Which acid is a common byproduct of fermentation and is often found in wines?
Acetic ## Footnote Acetic acid can contribute to the vinegar-like taste if present in high concentrations.
37
What acid is created during malo-lactic fermentation?
Lactic ## Footnote Lactic acid softens the acidity of wine and contributes to a creamier mouthfeel.
38
Which acid is naturally present in apples and is also found in grapes?
Malic ## Footnote Malic acid can impart a crisp, tart flavor to wines.
39
What is the primary acid found in grapes that plays a crucial role in wine production?
Tartaric ## Footnote Tartaric acid is essential for the stability and taste of wine.
40
What are the types of sugars mentioned that are still present in wine after fermentation?
Arabinose, rhamnose, and xylose ## Footnote These sugars are not fully fermented during the winemaking process.
41
Are all sugars fermentable in the winemaking process?
No, not all sugars are fermentable ## Footnote Sugars like the five-carbon sugars are examples of non-fermentable sugars.
42
What is the Average Recognition Threshold of sugars in wine?
1.0% RS ## Footnote RS stands for Residual Sugar, indicating the minimum concentration detectable by taste.
43
List the major dugar components of wine.
* Fructose * Glucose * Sugar ## Footnote These components are essential for the flavor and sweetness of wine.
44
What is resveratrol beneficial for?
Cardiovascular health ## Footnote Resveratrol is a polyphenol found in red wine and is associated with heart health benefits.
45
What compound is responsible for the flavor and aroma of vanilla?
Vanillin ## Footnote Vanillin is the primary component of the extract of vanilla beans.
46
What are tannins?
A group of polyphenolic compounds found in wine ## Footnote Tannins contribute to the astringency and complexity of wine.
47
What are flavones and flavonols classified as?
Types of flavonoids ## Footnote Flavonoids are a diverse group of plant compounds with antioxidant properties.
48
What are anthocyanins responsible for in wine?
Color ## Footnote Anthocyanins are pigments that provide red, purple, and blue colors in plants.
49
What are phenolic compounds also known as?
Polyphenols ## Footnote Polyphenols are a category of compounds with antioxidant properties, found in various foods and beverages.
50
What are the major phenolic compounds of wine?
Resveratrol, vanillin, tannins, flavones, flavonols, anthocyanins, phenolic compounds ## Footnote These components contribute to the flavor, color, and health benefits of wine.
51
What is Brettanomyces commonly referred to as?
Bret ## Footnote A strain of yeast that creates a barnyard aroma in wine.
52
What aroma is associated with ethyl acetate?
Nail polish remover ## Footnote Ethyl acetate is a compound that can impart a distinct aroma often considered a fault in wine.
53
What is the aroma associated with lactic acid?
Sauerkraut ## Footnote Lactic acid can contribute to a range of aromas, including those reminiscent of fermented foods.
54
What aroma does butyric acid produce?
Rancid butter ## Footnote Butyric acid is known for its unpleasant smell, often likened to spoiled dairy products.
55
What common household item is associated with acetic acid?
Vinegar ## Footnote Acetic acid is the main component of vinegar, contributing to its distinct sour aroma.
56
What smell is associated with mercaptan?
Garlic or onion smell ## Footnote Mercaptan is a compound that can impart strong sulfurous aromas, often resembling garlic or onions.
57
What is the smell associated with H2S?
Rotten egg smell ## Footnote Hydrogen sulfide (H2S) is known for its characteristic odor, reminiscent of rotten eggs.
58
What aroma does SO2 produce?
Burnt match smell ## Footnote Sulfur dioxide (SO2) can impart an aroma similar to that of burnt matches.
59
What is TCA commonly known as?
Cork taint ## Footnote TCA (2,4,6-trichloroanisole) is a compound responsible for the wet, moldy cardboard aroma in wine.
60
True or False: Low levels of aroma are acceptable to some people.
True ## Footnote Some individuals may tolerate or even enjoy lower levels of certain aromas in wine.
61
What are the two numbers used to describe the acidity level of a wine?
Total acidity (TA) and pH ## Footnote Total acidity measures the volume of all acids in wine, while pH represents the strength of those acids.
62
What does total acidity (TA) measure in wine?
The volume of all the acids in a wine ## Footnote More acid typically results in a more acidic taste.
63
What is the pH level of wine usually between?
2.9 and 3.9 ## Footnote The pH scale is logarithmic, meaning each whole number change represents a tenfold change in acidity.
64
How does pH relate to the acidity of wine?
A lower pH indicates a stronger acid content ## Footnote For example, a wine with a pH of 2.9 is more acidic than one with a pH of 3.4.
65
Why do winemakers place particular emphasis on pH?
It indicates stability and influences sulfur additions ## Footnote Understanding pH helps in managing wine preservation and flavor profiles.
66
Fill in the blank: To get a complete picture of a wine's acidity, you need to know both its _______ and pH.
Total acidity (TA) ## Footnote Both measures provide essential information about the wine's character.
67
What are aldehydes in the context of wine?
Aldehydes are oxidized alcohols formed when wine is exposed to air. ## Footnote Aldehydes can affect the flavor and aroma of wine.
68
How can the formation of aldehydes be encouraged in wine?
By using techniques employed in making certain wines like Sherry and Madeira. ## Footnote These techniques involve controlled exposure to oxygen.
69
What happens to any wine that is exposed to excessive oxygen?
It may take on an oxidized or 'maderized' character. ## Footnote This can happen during production, storage, or after the bottle has been opened.
70
What is the most common aldehyde found in wine?
Acetaldehyde. ## Footnote Acetaldehyde is formed by the oxidation of ethanol.
71
What distinctive aroma does acetaldehyde contribute to?
The distinctive aroma of fino Sherry. ## Footnote This aroma is a key characteristic of certain styles of Sherry.
72
True or False: Aldehydes can only be found in wines that have been intentionally oxidized.
False. ## Footnote Any wine can develop aldehydes if exposed to excessive oxygen.
73
Fill in the blank: The oxidation of _______ leads to the formation of acetaldehyde.
ethanol. ## Footnote Ethanol is the primary alcohol present in wine.
74
What can cause wine to become oxidized after being opened?
Exposure to air for too long or exposure to heat. ## Footnote Both factors can negatively impact the wine's quality.
75
What are esters?
Molecules that result from the joining of an acid and an alcohol ## Footnote Esters represent the largest group of odiferous compounds found in wine.
76
What is one of the most common esters in wine?
Ethyl acetate ## Footnote It is the ester of acetic acid and ethanol.
77
What aroma does ethyl acetate impart at low concentrations?
Fruity, flowery aroma ## Footnote At high concentrations, it may smell like nail polish remover, varnish, or glue.
78
What are dissolved gases?
Gases that are present in any liquid, though not always in significant concentrations ## Footnote In wine, dissolved gases include oxygen and carbon dioxide.
79
What role does dissolved oxygen play in wine?
Promotes chemical reactions through oxidation ## Footnote This can be beneficial or damaging to wines.
80
How do winemakers avoid air exposure?
By adding sulfur during the winemaking process ## Footnote Sulfur absorbs free oxygen molecules.
81
What gas gives sparkling wine its bubbles?
Carbon dioxide (CO2) ## Footnote It is a natural by-product of fermentation.
82
How does carbon dioxide affect still wines?
Small amounts are present to create slight bubbling (petillance) ## Footnote It keeps wine feeling fresh and promotes the release of aromatic compounds.
83
What are sulfites?
A class of chemicals based on the element sulfur ## Footnote They are used to keep wines stable after fermentation.
84
What is the natural source of sulfites in wine?
Produced in minute quantities as a by-product of fermentation ## Footnote All wines contain trace amounts of sulfites even if none are added.
85
Why is producing wine without sulfur challenging?
Sulfur acts as an antioxidant and antibacterial agent ## Footnote It helps in maintaining wine stability.
86
What warning must wines containing 10 ppm or more of sulfur dioxide display in the U.S.?
Contains Sulfites ## Footnote This is due to some people's sensitivity to sulfur.
87
TCA
2,4,6 -Trichloroanisole
88
Succinic Acid
A minor component in grapes and a by-product of normal fermentation. Sharp, slightly bitter, slightly salty flavor

Certified Wine Specialist (2 decks)

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