Physiology of Taste, and Health & Service Flashcards Preview

CSW Wine Study > Physiology of Taste, and Health & Service > Flashcards

Flashcards in Physiology of Taste, and Health & Service Deck (41):
1

An organisms' neurological response to a stimulus in the environment is knows as a ____________.

Sensation

2

The brain's interpretation of the information gathered by the senses is known as a ______________.

Perception

3

Any chemical, physical, or thermal activator that can produce as response in a sense receptor is known as a _________.

Sensory stimulus

4

The smallest amount of stimulus necessary to trigger an UNIDENTIFIABLE sensation is knows as a _______ ______.

Detection threshold

5

The smallest amount of stimulus necessary to trigger an IDENTIFIABLE sensation is knows as a _______ ______.

Recognition threshold

6

The detection threshold is genetically determined. T or F.

True

7

What is the first sense used to examine a wine?

Sight

8

An inky purple wine would indicate
a. high acid wine
b. young red
c. older mature red
d. low acid

b. young red

9

A brick red wine would indicate

an older mature red wine

10

A ruby-orange tone would indicate

a high-acid red wine

11

A rust colored wine would indicate

may be an oxidized red wine

12

A straw yellow to lemon yellow wine would indicate

most young dry white wines

13

A deep golden yellow wine would indicate

White wine from a warm climate, or white having spent some time in barrel.

14

An amber gold wine would indicate

a maderized or oxidized white wine

15

What sense, compared to our other senses, has the least amount of information to give a taster?

Sight

16

Our most important, sensitive and versatile sensory evaluation tool is

Smell

17

Sense of smell can detect a range of scents up to an estimated ______ number of oders

10,000

18

A normal persona can be trained to identify how many different odors?

1000

19

How many odorous compounds does wine contain?

200

20

What is the name of the sensory organ for the sense of smell?

Olfactory epithelium

21

Where is the olfactory epithelium located?

Roof and wall of the inside of the nose.

22

Molecules that become airborne in order to be smelled are called ______ _______.

Volatile components

23

Why do tasters swirl their glasses?

To increase the surface area to allow the volitile components to become airborne.

24

Aromas derived from the grape itself are called

Primary aromas

25

Aromas derived from the fermentation process are called

Secondary aromas

26

As a wine develops with age and it's various chemical reactions it's aroma is called it's

bouquet.

27

What are the 5 sensory properties or taste?

Sweet, sour, bitter, salty, umami

28

Humans are most sensitive and least sensitive to what tastes?

Bitterness and sweetness

29

What is the average recognition threshold for sugar?

1%

30

The standard ISO glass is how may ounces?

6.5

31

ISO revers to

International Standards Organization
(duh)

32

What is the main chemical in alcoholic beverages?

Ethanol

33

The USDA's definition of one drink of wine is how many ounces?

5

34

What phenolic compound, which is considered beneficial for health, is found in grape skins and seeds??

Resveratrol

35

How many atmospheres of pressure are in a bottle of sparkling wine?

5 to 6

36

Wine cellar temperature should be between __ & ___ degrees.

50 - 60

37

Wine cellar humidity should be between

65 - 75%

38

A classic pairing with fresh oysters would be a

Chablis

39

A classic pairing with rack of lamb would be a

St. Emilion

40

A classic pairing with Stilton cheese would be a

ruby Port

41

A classic pairing with foie gras would be a

Sauternes