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42 Cards in this Set
- Front
- Back
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The unmodified term "wine" always refers to
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grapes
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Grapes display radically different characteristics depending on
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soils
climates vine configurations |
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Define Sensation
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an organism's neurological response to stimulus
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Define Perception
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Brain's interpretation of the information gathered by senses
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Define Detection Threshold
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Smallest amount of stimulus needed to trigger an unidentifiable sensation
Genetically determined. |
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Define Recognition Threshold
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Smallest amount of stimulus needed to trigger an identifiable sensation.
Can be lowered through practice and focus while tasting |
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In order of application in formal wine tasting list the senses used.
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Sight
Smell Taste Touch |
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What does very pale yellow-green indicate?
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young white table wines from cool regions
grapes that have not reached ripeness or maturity |
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What does deep golden yellow indicate?
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older white
young whites from warm growing regions barrel aging |
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What does inky purple indicate?
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young reds
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What does brick red indicate?
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mature reds
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What does ruby-orange indicate?
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high-acid reds
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What does black-blue indicate?
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low-acid reds
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Humans can detect Hydrogen Sulfide at what level?
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3 ppm
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What is the olfactory epithelium?
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sensory organ for sense of smell
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Wine is estimated to contain __ odorous compounds.
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200
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Two routes to olfactory epithelium
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nostrils
rear nasal passages |
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How are Smells detected?
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Detected through sniffing through nose
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How are Tastes detected?
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Detected through retronasal route
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What are Volatile components?
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molecules that become airborne
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Why do wine aromas seem more intense in the mouth?
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They become warmed-up
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What are the five Taste sensory properties?
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Sweetness
Sour Bitter Saltiness Umami |
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From most to least list the human sensitivities to taste.
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Bitter
Sour, Salty Sweet |
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Tongue Map
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Tip - Sweet
Sides - Acid Back - Bitter Just past Tip - Salt These are general guideline. |
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Sensory systems stimulated by alcohol.
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tactile - hot
gustatory - sweet olfactory - pungent, penetrating |
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What Glassware characteristics are best for formal wine tasting?
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Tulip shaped
Thin Clear Large - ISO is 6.5 oz |
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Tasting Temp: Sparkling & Sweet
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45 - 50 (7 - 10 C)
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Tasting Temp: Dry white & rosé
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50 - 60 (10 - 15 C)
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Tasting Temp: Light bodied red table
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55 - 65 (13 - 18 C)
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Tasting Temp: Full-bodied red
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62 - 68 (17 - 20 C)
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What is the order of evaluation for wine tasting?
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Appearance
Color Odor In Mouth: Flavor, Taste, Touch |
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Wine is composed of what basic chemical types
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Water
Acid Sugar Alcohol Phenolics |
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Name the Wine alcohols
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Ethanol
Glycerol Methanol Higher Alcohols |
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Name the Wine Acids
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Tartaric -
Malic - in unripe grapes Lactic - only via M-L Acetic - by-product of fermentation Succinic - by-product of fermentation Citric - only as added to increase TA |
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Name the Wine Sugars
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Glucose
Fructose |
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Name the Wine Phenolics
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Anthocyanins - give red, purple or blue color depending on acidity
Flavones & Flavanols - yellow pigments in whites Tannins Vanillin - from oak Resveratol |
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Name 4 Other Wine components
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Aldehydes - from oxidation of alcs
Esters - acid + alcohol Sulfites - "Contains sulfites" required if >10 ppm Dissolved gases |
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Cork Taint
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TCA - 2,4,6 Tricloroanisole
Detectable at 2 - 7 ppT |
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Name the Sulphur Odor Types
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SO2 - matches
H2S - rotten eggs; reductive environments (extended lees time, closed vessels); racking fixes Mercaptan - garlic, onions; |
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Name the Odors associated with bacterial activity.
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Acetic - vinegar
Butyric - racid butter/cheese Lactic - Sauerkraut, goat Ethyl acetate - finger polish remover Mousy - wet wool Geranium - incomplete M-L |
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What is the average recognition threshold for sugar?
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About 1%
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List the three strains of microbes that have the greatest impact on wine.
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Lactic
Acetobacter Brettanomyces |
