Sensory evaluation of wine

Question 1

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

Answer 1

Stimulus

Question 2

Molecules that are able to become airborne

Answer 2

Volatile components

Question 3

The neurological response to a stimulus in the environment

Answer 3

Perception

Question 4

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

Answer 4

Detection threshold

Question 5

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

Answer 5

Recognition threshold

Question 6

Sensory organ for the sense of smell

Answer 6

Olfactory epithelium

Question 7

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

Answer 7

Flavor

Question 8

Humans are most sensitive to this taste component

Answer 8

Bitter

Question 9

Humans are least sensitive to this taste component

Answer 9

Sweet

Question 10

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

Answer 10

Umami

Question 11

Color found in young white table wines from cool growing regions

Answer 11

Pale Yellow/yellow-green

Question 12

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

Answer 12

Pale yellow/yellow-green

Question 13

The standard hue for most young dry white wines

Answer 13

Yellow (straw/lemon)

Question 14

Color found in older white wines

Answer 14

Golden yellow

Question 15

Color found in young white wines from warm growing regions

Answer 15

Golden yellow

Question 16

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

Answer 16

Golden yellow

Question 17

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

Answer 17

Amber gold

Question 18

Color found in young reds

Answer 18

Inky purple

Question 19

Color found in older, mature reds

Answer 19

Brick-red

Question 20

Color found in high-acid reds

Answer 20

Ruby-orange

Question 21

Color found in low-acid reds

Answer 21

Black-blue

Question 22

Color that may be indicative of a an oxidized red wine

Answer 22

Rust

Question 23

The average recognition threshold for sugar in a wine is around

Answer 23

1%

Question 24

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

Answer 24

.5% or below

Question 25

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

Answer 25

Acidity and Tannin

Question 26

Wine tasters refer to the thickness or viscosity of wines as

Answer 26

Body

Question 27

_______ 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

Answer 27

Astringency

Question 28

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

Answer 28

Hot, sweet

Question 29

Hypersensitive tasters may perceive alcohol as a _______ senstaion

Answer 29

Bitter

Question 30

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

Answer 30

6.5oz

Question 31

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

Answer 31

Bitterness

Question 32

Wines are often tasted in groups, know as

Answer 32

Flights

Question 33

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

Answer 33

Turbid

Question 34

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

Answer 34

Bead

Question 35

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

Answer 35

off-odors (faults)

Question 36

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

Answer 36

Primary aromas

Question 37

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

Answer 37

Secondary aromas

Question 38

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

Answer 38

Tertiary and Bouquet

Question 39

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

Answer 39

Sur lie aging