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Certified Specialist of Wine > Sensory evaluation of wine > Flashcards

Sensory evaluation of wine Flashcards

1
Q

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

A

Stimulus

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2
Q

Molecules that are able to become airborne

A

Volatile components

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3
Q

The neurological response to a stimulus in the environment

A

Perception

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4
Q

The smallest amount of a stimulus necessary to trigger an unidentifiable sensation

A

Detection threshold

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5
Q

The smallest amount of a stimulus necessary to trigger an identifiable sensation

A

Recognition threshold

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6
Q

Sensory organ for the sense of smell

A

Olfactory epithelium

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7
Q

Term used for the combination of tastes, aromas, and other sensations experienced in wine

A

Flavor

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8
Q

Humans are most sensitive to this taste component

A

Bitter

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9
Q

Humans are least sensitive to this taste component

A

Sweet

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10
Q

The taste of glutamic acid, sometimes referred to as “the protein taste”

A

Umami

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11
Q

Color found in young white table wines from cool growing regions

A

Pale Yellow/yellow-green

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12
Q

Color found in white wines made from grapes that have not reached optimal ripeness or maturity

A

Pale yellow/yellow-green

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13
Q

The standard hue for most young dry white wines

A

Yellow (straw/lemon)

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14
Q

Color found in older white wines

A

Golden yellow

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15
Q

Color found in young white wines from warm growing regions

A

Golden yellow

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16
Q

Color found in white wines that have spent some time in barrels

A

Golden yellow

17
Q

Color that may be indicative of a maderized or oxidized white wine

A

Amber gold

18
Q

Color found in young reds

A

Inky purple

19
Q

Color found in older, mature reds

A

Brick-red

20
Q

Color found in high-acid reds

A

Ruby-orange

21
Q

Color found in low-acid reds

A

Black-blue

22
Q

Color that may be indicative of a an oxidized red wine

A

Rust

23
Q

The average recognition threshold for sugar in a wine is around

A

1%

24
Q

Very few people will notice the sweetness of a wine with a residual sugar level of

A

.5% or below

25
Q

The perception of sweetness in a wine can be masked by the presence of these two components

A

Acidity and Tannin

26
Q

Wine tasters refer to the thickness or viscosity of wines as

A

Body

27
Q

_______ 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

A

Astringency

28
Q

A wine with a high level of alcohol may produce a _______ tactile sensation as well as a ________ taste for some people

A

Hot, sweet

29
Q

Hypersensitive tasters may perceive alcohol as a _______ senstaion

A

Bitter

30
Q

A standard ISO wine tasting glass is intended to hold up to

A

6.5oz

31
Q

What taste sensation is often the longest-lasting taste sensation, and is often the last to fade

A

Bitterness

32
Q

Wines are often tasted in groups, know as

A

Flights

33
Q

Some unfitted or unfined wines may appear cloudy or ______ by design

A

Turbid

34
Q

The size and persistence of the bubbles in a sparkling wine is sometimes referred to as the____

A

Bead

35
Q

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

A

off-odors (faults)

36
Q

Aromas of a wine that are often derived from the grape itself

A

Primary aromas

37
Q

Aromas that may reveal the effects of post-fermentation winemaking techniques such as oak contact or lees aging

A

Secondary aromas

38
Q

Aromas that are the result of the aging process are _______ aromas and can often be referred to as a wine’s_______

A

Tertiary and Bouquet

39
Q

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

A

Sur lie aging

Certified Specialist of Wine (12 decks)

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