SENSORY EVALUATION/CONDITION OF WINE

Question 1

How (warm) temperature during service affects a wine?

Answer 1

*Increase the perception of the aromas, sweetness, & alcohol.
*Decreases the perception of acid & tannins.

Question 2

How (cool) temperature during service affects a wine?

Answer 2

*Increases the perception of acids and tannins.
*Decreases the perception of fruit, sweetness, & alcohol.

Question 3

Describe the scale for alcohol?

Answer 3

*LOW= below 10%abv
*Medium (-)= 10,10.5, 11% abv
*Medium=11.5, 12, 12.5 % abv
*Medium (+)= 13, 13.5, 14 % abv
*High= 14.5 % abv and above.

Question 4

What you need to mention when asses Sight aka Appearance? (10)

Answer 4

*Clarity
*Brightness
*Concentration
*Gas Evidence
*Sediment/Particles
*Color
*Hue
*Rim Variation
*Extract / Stain
*Viscosity

Question 5

What you need to mention when asses Nose? (7)

Answer 5

*Clean / Faulty
*Intensity
*Age assessment
*Fruit Condition
*Primary Aromas
*Secondary Aromas
*Tertiary Aromas

Question 6

What you need to mention when assess Palate? (11)

Answer 6

*Sweetness
*Tannin
*Acid
*Alcohol
*Body / Texture
*Primary Flavors
*Secondary Flavors
*Tertiary Flavors
*Balance
*Length / Finish
*Complexity

Question 7

What you need to mention when assess Conclusion? (7)

Answer 7

*Old/ New World
*Climate
*Grape variety/ Blend
*Country of Origen
*Region/ Appellation
*Quality / Hierarchy
*Age/VIntage

Question 8

What means Mderization wine fault?

Answer 8

*It has cooked characteristics, and caused if the wine being at too much heat during:
*Production
*Maturation
*Transportation
*Storage

Question 9

Describe Oxidation wine fault?

Answer 9

*Not necessarily a fault as it is a normal part of the maturation process.
*Medium to high levels is a fault, and caused by allowing to much air to come in contact with the wine during:
*Production
*Maturation
*Bottling