21. Sensory Evaluation

Question 1

What features of a wine’s appearance should be noted?

Answer 1

Question 2

What features of a wine’s nose should be noted?

Answer 2

Question 3

What features of a wine should be noted on the palate?

Answer 3

Question 4

How should conclusions about a wine be drawn?

Answer 4

Balance, Length, Intensity, Complexity

Question 5

What is the term for molecules that are able to become airborne?

Answer 5

Volatile components

Question 6

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

Answer 6

Detection threshold

Question 7

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

Answer 7

Recognition threshold

Question 8

Sensory organ for the sense of smell

Answer 8

Olfactory epithelium

Question 9

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

Answer 9

Flavor

Question 10

Humans are most sensitive to this taste component

Answer 10

Bitter

Question 11

Humans are least sensitive to this taste component

Answer 11

Sweet

Question 12

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

Answer 12

Umami

Question 13

Colour of young white table wines from cool growing regions

Answer 13

very pale yellow green

Question 14

Colour of white wines made from grapes that have not reached optimal ripeness or maturity

Answer 14

very pale yellow green

Question 15

The standard hue for most young dry white wines

Answer 15

Yellow/Lemon

Question 16

Colour particularly found in older white wines

Answer 16

Deep gold

Question 17

Colour found in young white wines from warm growing regions

Answer 17

Deep golden yellow

Question 18

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

Answer 18

Deep golden yellow

Question 19

Colour may be indicative of maderized or oxidized white wine

Answer 19

Amber or brown

Question 20

Colour found in young reds

Answer 20

Purple

Question 21

Colour found in older, mature reds

Answer 21

Brick Red/Garnet

Question 22

Colour found in high acid reds

Answer 22

Ruby

Question 23

Colour found in low acid reds

Answer 23

Purple/blue

Question 24

Colour may be indicative of an oxidized red wine

Answer 24

Tawny/Rust

Question 25

The average recognition threshold for sugar in wine is around ___ percent

Answer 25

One

Question 26

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

Answer 26

0.5%

Question 27

The perception of sweetness in a wine can be masked by the presence of ______ or _____

Answer 27

Acidity or tannins

Question 28

Wine tasters refer to the thickness or viscosity of wine as ____

Answer 28

Body

Question 29

The taste sensation of ______ is often the longest lasting taste sensation, and is often the last to fade

Answer 29

Bitterness

Question 30

Wines are often tasted in related groups, known as _____

Answer 30

Flights

Question 31

Some unfiltered or unfined wines may appear cloudy or _______ by design

Answer 31

turbid

Question 32

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

Answer 32

Bead or mousse

Question 33

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

Answer 33

Faults

Question 34

Term often used to indicate the scent of an aged wine

Answer 34

Bouquet

Question 35

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

Answer 35

sur lie aging

Question 36

A turbid appearance is most likely to be found in a wine which has not been..?

Answer 36

Filtered

Question 37

What substance can produce up to three sensory sensations, including a hot tactile sensation, a sweet taste, and a pungent odor?

Answer 37

Alcohol

Question 38

Manzanilla Sherry often displays this taste component, which is otherwise somewhat rare in wine

Answer 38

Saltiness

Question 39

Which chemicsl is the source of the umami taste component

Answer 39

Amino acid

Question 40

List three ways the tactile sense is used in the sensory evaluation of wine.

Answer 40

Possible answers include temperature, astringency ("drying" sensation), a "hot" sensation from alcohol, body, texture (smooth, gritty), tannins (fine to rough), and a "sneezing" reaction to sulfur dioxide.

Question 41

T/F In general, a person's detection threshold is determined by genetics, but a person's recognition threshold may be lowered with practice.

Answer 41

True