Csw Chapter 20

Front 1

What Does Sensation Refer To?

Back 1

An Organism's Neurological Response To A Stimulus In The Environment.

Front 2

What Does Perception Refer To?

Back 2

It Involves The Brain's Interpretation Of THe Information Gathered By The Senses.

Front 3

What Is A Sensory Stimulus In Wine?

Back 3

It Is Any Chemical, Physical, or Thermal Activator That Can Produce A Response In A Sense Receptor.

Front 4

What Is Detection Threshold?

Back 4

It Is The Smallest Amount Of Stimulus Necessary To Trigger An Unidentifiable Sensation.

Front 5

What Is Recognition Threshold?

Back 5

It Is The Smallest Amount Of Stimulus Required To Trigger An Identifiable Sensation.

Front 6

A Person's Recongnition Threshold Can Be Lowered Through Practice And Focus While Tasting. True or False?

Back 6

True

Front 7

A Person's Detection Threshold For Most People Is Genetically Determined.
True or False?

Back 7

True

Front 8

The First Sense Use To Examine Wine Is Sight.
True or False?

Back 8

True

Front 9

Very Pale Yellow-Greens In Young White Table Wines Come From Cool Growing Regions.
True or False?

Back 9

True

Front 10

Very Pale Yellow-Greens In Young White Table Wines Come From Grapes That Have Not Reached Optimal Ripenesss And Maturity.
True or False?

Back 10

True

Front 11

Deep Golden Yellow In White Wines Indicate what?

Back 11

A. Older Wines
B. Warmer Growing Regions
C. Wines That Have Spent Time In The Barrel

Front 12

Inky Purples In Red Wines Means What?

Back 12

It Is A Young Red

Front 13

Brick Red Tones In Red Wines Means What?

Back 13

Older Mature Reds

Front 14

What Does It Mean If A Red Wine Has Ruby-Orange Highlights?

Back 14

High In Acid

Front 15

What Does It Mean If A Red Wine Has Black-Blue Highlights?

Back 15

Low In Acid

Front 16

When Evaluating Wine's Using One's Sight, Wines Should Be Evaluated By The Hue And Intensity Of Color.
True or False?

Back 16

True

Front 17

When Evaluating Sparkling Wine's Using One's Sight, You Should look for the presence, formation, lasting power, and size of the bubbles.
True or False?

Back 17

True

Front 18

The Sense Of Sight Is The Most Familiar And Often Used Sense.
True or False?

Back 18

True

Front 19

Smell Is Our Most Important Sensitive And Versatile Sensory Evaluation Tool.
True or False?

Back 19

True

Front 20

Smell Is Used When Actively Inhaling The Odors Of The Wine And Holding In The Mouth To Taste It.
True or False?

Back 20

True

Front 21

Flavors That Are Experienced Through Wine Are Primarily Due To Odors That Reach The Nose When The WIne Is Held In The Mouth.
True or False?

Back 21

True

Front 22

An Off-Oder Of Hydrogen Sulfide Is?

Back 22

Hard-Boiled Egg Yolks

Front 23

The Versatile Sense Of Smell Can Detect An Enormous Range of Scents an Estimated _________ Differend Odors?

Back 23

10,000

Front 24

A Normal Person Can Be Trainded To Identify About How Many Oders?

Back 24

1,000

Front 25

Wines Are Estimated To Contain Around _____ Odorous Compounds.`

Back 25

200

Front 26

The Sensory Organ For The Sense Of Smell Is A Small Patch Of Special Tissue Called _______?

Back 26

Olfactory Epithelium

Front 27

How Many Olfactory Epithelium Glands Do Humans Have?

Back 27

Two

Front 28

Where Olfactory Epithelium Glands Located?

Back 28

At The Top Rear Of The Nasal Cavity Above And Behind The Nose.

Front 29

How Big Is The Olfactory Epithelium Gland?

Back 29

About The Size Of A Dime.

Front 30

How Many Nevers Cells Do The Olfatory Glands Contain?

Back 30

Millions Of Never Cells

Front 31

How Much Air Reaches The Olfactory Epithelium During Normal Breathing?

Back 31

5% To 10%

Front 32

What Are The Two Ways Air Get's To The Olfactory Epithelium?

Back 32

Directly Through The Nostrils & Indirectly Through The Mounth And Rear Nasal Passages As Wine Is Held In Mounth.

Front 33

In Mouth Smells Or Indirect Rear Nasal Smell Passages Are Called What?

Back 33

Flavors

Front 34

Molecules That Are Able To Become Airborn Are Called?

Back 34

Volatile Components

Front 35

The Greater The Surface Area or The Higher Temperature of A Wine Sample the More Volatile Molecules Will Evaporate.
True or False?

Back 35

True

Front 36

It Is Important For Wine Tasters To Hold Cold Wines By The Bowl of The Glass v.s By The Stem.
True or False?

Back 36

True

Front 37

Why Would Someone Hold A Glass of Wine By The Bowl of The Glass v.s. The Stem?

Back 37

So, It Will Warm The Wine And Release More Odorous Molecules

Front 38

What Is Accomplished When A Wine Taster Swirl's A Glass Of Wine What Happens?

Back 38

It Increases It's Wine Surface Area So That The Concentration of Volatile Molecules In The Air Above The Wine Will Be Higher When They Are Sniffed.

Front 39

Why Are Wine Aromas Often Seem More Intense When The Wines Are Held In The Mouth?

Back 39

Because The Tempature Of The Mouth Is 98 Degrees And It Raises The Tempature Of The Wine. Which, Releases The Volatile Wine Components.

Front 40

How Can You Increase More Odor-Saturated When The Wine Is In Your Mouth?

Back 40

By Drawing Air Over And Through The Wine In Your Mouth.

Front 41

What Five Sensory Properties Can The Sense of Taste Supply Information About?

Back 41

A. Sweet
B. Sour
C. Bitter
D. Salty
E. Umami

Front 42

Saltiness Is Very Rare In Wine.
True or False?

Back 42

True

Front 43

When Tasting WIne Primarily Yeilds Information About Its Concentrations of What Substances?

Back 43

A. Sweet
B. Sour
C. Bitter

Front 44

What Does Umami Refer To?

Back 44

It Refers To As The Protein Taste. It's Japanese Term For "Savory" Or "Delicious".

Front 45

How Many Taste Buds Are In The Mouth?

Back 45

Over 10,000

Front 46

Where Are Taste Buds Located?

Back 46

A. Tongue
B. Roof Of Mouth
C. Back Of Epiglottis
D. Tonsils

Front 47

On The Tongue, The Taste Buds Are In ________ Found on the tip, Along The Side Edges, and On The Back.

Back 47

Papillae

Front 48

Humans Taste Buds Are Most Sensitive To __________ .

Back 48

Bitterness

Front 49

Humans Taste Buds Are Least Sensitive To __________ .

Back 49

Sweetness

Front 50

Sensitivities To Sourness And Saltness Are Intermediate.
True or False?

Back 50

True

Front 51

What Part of The Tougue Would Sweetness (Sugars or Glycerol) Be Located At?

Back 51

The Tip of The Tougue

Front 52

What Part of The Tougue Would Sourness (Acidity) Be Located At?

Back 52

The Sides of The Tougue

Front 53

What Part of The Tougue Would Bitterness (Ethanol or Tannins) Be Located At?

Back 53

Accross The Back Part of The Tougue

Front 54

The Tougue Map Showing The Location of The Maximum Sensitivity To The Four Sensory Profiles, But Not A Map For Exclusive Response of Taste.
True or False?

Back 54

True

Front 55

What Part of The Tougue Would Salty Be Located At?

Back 55

Just Past The Tip of The Tougue.

Front 56

There Are Sensors In THe Mouth And Nose That Allow People To Respond TO The Tactile Stimuli In Wines.
True or False?

Back 56

True

Front 57

Wine Tasters Refer To The Thickness or Viscosity of The Wine As ______.

Back 57

Body

Front 58

You Red Wines With High Tannin Levels Are ________.

Back 58

Astringent

Front 59

A Wine With High Alcohol Content Will Produce A _________ Sensation, as well as a sweet taste.

Back 59

Hot Tactile

Front 60

Alcohol Is Unique Among Sensory Stimulants It Is A Pure Substance That Can Stimulante What Three Sensory Systems?

Back 60

A. The Tactile (Hot Sensation)
B. Gustatory (Sweet Sensation)
C. Olfactory (Penetrating, Pungent Oder)

Front 61

What Touch Sensors In The Nose Maybe Triggered. If A Wine Has Too Much Sulfur Dioxide?

Back 61

Sneeze

Front 62

If The Smell Of Sulfur Dioxide Can Be Percieved In Wine, It Is Considered An _________.

Back 62

Off Oder

Front 63

Optimally Tastings Are Often Held In The Morning, Afternoon or Night To Ensure Freshness Of The Wine Tasters Minds And Palates?

Back 63

Morning

Front 64

The Tasting Room Should Be Dark And Not Well Lit.
True or False?

Back 64

False
(Bright Natural Light)

Front 65

The Tasting Room Should Have Free of Noise.
True or False?

Back 65

True

Front 66

The Tasting Room Should Have Fresh Smelling Flowers?
True or False?

Back 66

False
(No Smoking, Cooking or Cologne)

Front 67

Tasting Tables Should Have White Tasting Mats.
True or False?

Back 67

True

Front 68

The Tasting Room Should Have No Visual Distractions.
True or False?

Back 68

True

Front 69

Tasting Glasses Should Be Tulip - Shaped, To Trap The Wine Odors?
True or False?

Back 69

True

Front 70

Tasting Glassess Should Be
Thin, So That The Wine Can Be Warmed If Necessary.
True or False?

Back 70

True

Front 71

Tasting Glasses Should Be Clear, To Show Color Accurately.
True or False?

Back 71

True

Front 72

Tasting Glasses Should Be Large, So a 2 Ounce Serving Can Be Swirled and Splashed About.
True or False?

Back 72

True

Front 73

The Standard ISO Glass Is 6.5 Ouncess And Is Very Effective For Wine Tasting.
True or False?

Back 73

True

Front 74

Wine Glasses That Are 8 or 10 Ounce Glasses Are Not Acceptable For Wine Tasting.
True or False?

Back 74

False
8oz & 10oz Are Acceptable
(6.5 Is Optimal)

Front 75

All Wine Tasting Glasses Should Be Washed In UnScented Detergent, Rinsed Thoroughly, Drainded and Optimally Polished Dry, And Stored So As Not To Pick Up Odors.
True or False?

Back 75

True

Front 76

You Should Taste White Before Red.
True or False?

Back 76

True

Front 77

You Should Taste Dry Before Sweet.
True or False?

Back 77

True

Front 78

You Should Taste Young Before Old.
True or False?

Back 78

True

Front 79

You Should Taste Modest Before Fine.
True or False?

Back 79

True

Front 80

You Should Taste Light-Bodied Before Full-Bodied.
True or False?

Back 80

True

Front 81

Wines Should Always Tasted Blind And Identified By A Code.
True or False?

Back 81

True

Front 82

Wines Should Always Be Tasted At Approximately Same Temperatures At Which They Would Be Served With A Meal.
True or False?

Back 82

True

Front 83

Sparkling Wines And Sweet Wines Should Be Served At What Temperatures?

Back 83

45 to 50 Degrees

Front 84

Dry White And Rose Table Wines Should Be Served At What Temperatures?

Back 84

50 to 60 Degrees

Front 85

Light-Bodied Red Table Wines Should Be Served At What Temperatures?

Back 85

55 to 65 Degrees

Front 86

Full-Bodied Red Table Wines Should Be Served At What Temperatures?

Back 86

62 to 68 Degrees

Front 87

When Tasting Several Wines, Evaluate The Color And Appearance of All THe Wines First.
True or False?

Back 87

True

Front 88

After Evaluating The Color And Appearance of All The Wines You Should Quickly Smell Them All To Get A Fresh Impression.
True or False?

Back 88

True

Front 89

After Evaluate The Color And Appearance And Taking A Quick Smell of All The Wines You Should Smell In Detail, Making Notes.
True or False?

Back 89

True

Front 90

You Should Always Rest As Needed To Avoid Adaptation And Fatigue While Tasting Wines.
True or False?

Back 90

True

Front 91

When Inspecting For Clarity Hold The Wind Up To A ________ .

Back 91

Bright Source of Light
(Light Bulb or Candle)

Front 92

The Best Tool For Evaluating Clarity Is A _______ .

Back 92

Small Flashlight
(With A Narrow Focused Beam)

Front 93

When Holding A Flash Light To The Side Of The Wine Glass And You See Beam of Light Looks Like Car Lights In The Fog.
The Wine Is Consider ______.

Back 93

Clody

Front 94

"Leg's" or "Tears" May Be Indicators of A Wine's ________ Content.

Back 94

Alcohol

Front 95

Evaluating The Bubble Display or Mousse of Sparkling Wines Requires Keen Attention To The Stream of Bubbles And The Size of Those Bubbles.
True or False?

Back 95

True

Front 96

Although The Benchmark of Quality In Any Given Sparkling Wine Is Its Cuvee of Base Wines, All Things Being Equal, THe Smaller The Bead (Bubble) And The More Continuous And Generous THe Stream, The Higher The Pedigree.
True or False?

Back 96

True

Front 97

Before Swirling The Wine, Put Your Nose Into The Wine Glass Above The Wine And Sniff Quickly And Deeply.
True or False?

Back 97

True

Front 98

When Sniffing The Wine At First, You Should Repress The Urge To Tell Everyone Within Ear Shoot What You Have Or Have Not Discovered.
True or False?

Back 98

True

Front 99

After You Take Your First Quick Deep Sniff But Before You Swirl The Wine. You Should Take Notes of Your First Impression of The Wine.
True or False?

Back 99

True

Front 100

You Should Always Hold The Wine By The Stem. Unless The Wine Needs Warming.
True or False?

Back 100

True

Front 101

After The Quick Sniff of All The Wines And You Take Your First Impression Notes. You Should Give The Wine A Couple of Quick Swirls And Take One or Two Deep Sniffs Then Record Your Thoughts.
True or False?

Back 101

True

Front 102

First Impressions You Should Always Trust When Sniffing Wine.
True or False?

Back 102

True

Front 103

You Should Always Rest 15 to 45 Seconds As You Reflect And Record Your Impressions.
True or False?

Back 103

True

Front 104

When Sniffing Wine You Should Always Check Systematically For:

Back 104

A. Off-Odors
B. Aroma
C. Bouquet

Front 105

What Is An Example of Aroma?

Back 105

Is The WIne Made From A Recognizable Grape Variety?

Front 106

What Is An Example of Bouquet?

Back 106

Was The Wine Aged In Oak or Aged On Yeast?

Front 107

Why Is It Best To Pour Another Glass of Wine After You Swirl It A Few Times.

Back 107

A Lot of Vigorous Swirling Can Change The Odors In A Wine.

Front 108

When Cleaning The Palate Between Wines Water, Crackers, or Bread My Be Offered.
True or False?

Back 108

True

Front 109

If You Hold The Wine In Your Mouth A Little Longer You Will Be Able To Appreciate More of Its Flavors.
True or False?

Back 109

True

Front 110

You Should Only Place A Small Amount (Tablespoon) of Wine In your Mouth When Tasting To Ensure You Can Move The Wine All Over Your Tongue and Inside The Mouth.
True or False?

Back 110

True

Front 111

When Tasting Wine If You Use A Chewing Motion You Will Ensure All of Your Taste Buds Can Come Into Contact With The Wine And The Tactile Receptors In Mouth Can Sense It.
True or False?

Back 111

True

Front 112

Note For The Less Experienced: If You Tasting Wine In The Morning or Without Much Food, You Will Probably Have To Learn To Adjust Your Impressions.
True or False?

Back 112

True
(Often Wines That Are A Little Too Tart Under Such Circumstances Are Perfect With Meals)

Front 113

You Should Always Spit Out The Wine If In The Right Setting.
True or False?

Back 113

True
(Consuming Alcohol Will Alter Your Perceptive Abilities, And You Want To Keep Them Sharp)

Front 114

If In The Right Setting You Should Draw Wine Through And Over The Wine Being Held In Your Mouth To Extract The Volatiles and Force Them Up Your Olfactory Epithelium Through The Opening In THe Back Of Your Mouth.
True or False?

Back 114

True