Wine Academy Wine Service - The Senses

Front 1

Sensation refers to an organism’s immediate neurological response to a stimulus in the environment.
True or False?

Back 1

True

Front 2

Perception involves the brain’s interpretation of the information gathered by the senses.
True or False?

Back 2

True

Front 3

An individual’s ________ is the smallest amount of stimulus needed to trigger an unidentifiable sensation

Back 3

Detection Threshold

Front 4

____________ refers to the smallest amount of stimulus required to trigger an identifiable sensation.

Back 4

Recognition Threshold

Front 5

Whereas the detection threshold is genetically determined, an individual’s recognition threshold can be lowered through practice and focus while tasting.
True or False?

Back 5

True

Front 6

The sense of sight is the most familiar and most frequently used sense.
True or False?

Back 6

True

Front 7

The sense of sight gives us the least accurate information about wine.
True or False?

Back 7

True

Front 8

Pale yellow-greens: can indicate a cool growing region or unripe grapes.
True or False?

Back 8

True

Front 9

Deep golden yellows: can indicate a warm growing region or barrel age.
True or False?

Back 9

True

Front 10

Amber golds: indicate an oxidized or maderized white wine.
True or False?

Back 10

True

Front 11

_________: denote a young red

Back 11

Inky Purples

Front 12

_________: denote an older, mature red

Back 12

Brick reds

Front 13

________: indicate an oxidized red wine

Back 13

Rusts

Front 14

Intensity of color (or lack thereof) can intimate a wine’s weight and body.
True or False?

Back 14

True

Front 15

Whereas opaqueness in hue or a touch of cloudiness can indicate a non-filtered product or the presence of bacterial spoilage.
True or False?

Back 15

True

Front 16

The sense of ______ is a taster’s most important evaluation tool with regard to wine.

Back 16

Smell

Front 17

Smell is used when actively inhaling wine odors through the nasal passages and then again when wine is put into the mouth to taste.
True or False?

Back 17

True

Front 18

Body heat and the tumbling action associated with active tasting (i.e. “slurping”) release more aromatics that are inhaled through the retro-nasal passage at the back of the palate.
True or False?

Back 18

True

Front 19

These in-mouth smells are often called _________.

Back 19

Flavors

Front 20

The sensory organ for the sense of smell is a small patch of tissue called the ___________.

Back 20

Olfactory Epithelium

Front 21

Humans have two of these, each containing millions of nerve cells that protrude directly into the nasal cavity to react with odorants on one end while directly connecting to the olfactory bulb in the brain with the other.

Back 21

Olfactory Epithelium

Front 22

Odorants can only be delivered to the olfactory epithelium when airborne, i.e. they must be able to leave the surface of the wine.
True or False?

Back 22

True

Front 23

Are Odorants are always volatile components?
True or False?

Back 23

True

Front 24

Humans can detect an estimated _________ different odors.

Back 24

10,000

Front 25

A person can be trained to identify ________ of these.

Back 25

1,000

Front 26

Wines are estimated to contain around _______ odorous compounds.

Back 26

200

Front 27

Humans have an enormously sensitive sense of smell.
True or False?

Back 27

True

Front 28

______________ is detectable in concentrations as low as 3 parts per billion.

Back 28

Hydrogen sulfide

Front 29

_________ is detectable in concentrations of 1-5 parts per trillion

Back 29

Pyrazine

Front 30

In order to warm the wine and release more odorants, tasters can hold the bowl of the wineglass in their hand vs. holding it by the stem.
True or False?

Back 30

True

Front 31

If a wine is excessively chilled, wine tasters will not be able to detect many aromatics.
True or False?

Back 31

True

Front 32

Swirling the wine will increase the wine’s surface area and release more odorants.
True or False?

Back 32

True

Front 33

In normal breathing, only an estimated five to ten percent of the air inhaled contacts the epithelium. Therefore, it is necessary to sniff deeply when evaluating a wine.
True or False?

Back 33

True

Front 34

_________ smells like rotten eggs.

Back 34

Hydrogen sulfide

Front 35

________ smells like green bell pepper or green beans.

Back 35

Pyrazine

Front 36

Odorants can only be delivered to the olfactory epithelium when airborne, i.e. they must be able to leave the surface of the wine.
True or False?

Back 36

True

Front 37

Odorants are volatile components when they are able to leave the wine surface.
True or False?

Back 37

True

Front 38

Taste buds are located in ________ found on the tip, along the side edges, and on the back of the tongue. Very few taste buds are in the numerous papillae that rest on the tongue’s top surface.

Back 38

Papillae

Front 39

There are over __________ or so taste buds located on the tongue, the roof of the mouth, the back of the epiglottis, and tonsils.

Back 39

10,000

Front 40

Very few taste buds are in the numerous papillae that rest on the tongue’s top surface.
True or False?

Back 40

True

Front 41

Taste receptor cells in the taste buds respond to what are five basic tastes?

Back 41

Sweet, sour, salty, bitter and savory.

Front 42

In this regard, the tongue map is not a map of exclusive response, but rather, one of maximum sensitivity.
True or False?

Back 42

True

Front 43

The sense of taste, i.e. what we perceive with our taste buds, can only supply information about five sensory properties:
True or False?

Back 43

True

Front 44

Humans are most sensitive to bitterness and least sensitive to sweetness.
True or False?

Back 44

True

Front 45

Sensitivities to sourness and saltiness are intermediate.
True or False?

Back 45

True

Front 46

Savory is a relative newcomer to the “tongue map”.
True or False?

Back 46

True

Front 47

Discovered in 1907 and named _________ by Professor Kikunae Ikeda of Tokyo Imperial University, this taste is a function of the amino acid glutamate.

Back 47

“Umami”
(It is common to meats, cheeses, tomatoes and other “savory” foods)

Front 48

Most people use “________” to describe all of the sensations—taste, odor, and thermal/tactile sensation—that come from an object in the mouth.

Back 48

Taste

Front 49

________ is unique among sensory stimulants in that in can stimulate three sensory systems: the tactile (hot sensation), gustatory (sweet or bitter sensation) and olfactory (a penetrating, pungent odor).

Back 49

Alcohol

Front 50

What Three sensory systems can Alcohol stimulate?

Back 50

1. The tactile
(hot sensation)
2. Gustatory
(sweet or bitter sensation)
3. Olfactory
(a penetrating, pungent odor)

Front 51

What are sensors in the mouth and in the nose that allow people to respond to the tactile stimuli in wine?

Back 51

1. Viscosity

2. Dissolved Gas

3. Texture

4. Temperature

5. Astringency

6. Heat (from alcohol)

7. Sulfur Dioxide

Front 52

The weight or Viscosity of a wine is often referred to as ________.

Back 52

Body

Front 53

Wines with relatively high sugar, high alcohol content, or high extract levels are said to have more ______.

Back 53

Body
(They are more mouth filling)

Front 54

Young red wines with high tannin levels are said to be ___________.

Back 54

astringent

Front 55

This is called __________ when young reds tannins react with proteins in saliva and on the surfaces of the cells lining the mouth and tongue to dry them out and create a puckery, rough sensation as the now un-lubricated mouth parts chafe against each other.

Back 55

Astringency

Front 56

A wine with a high alcohol content will produce a ________ sensation.

Back 56

Hot tactile

Front 57

_________ may irritate touch sensors in the nose to such an extent that it triggers a sneeze response.

Back 57

Sulfur dioxide

Front 58

_______ is unique among sensory stimulants in that in can stimulate three sensory systems.

Back 58

Alcohol

Front 59

Alcohol, can stimulate what three sensory systems?

Back 59

A. The tactile (hot sensation)
B. Gustatory
(sweet or bitter sensation)
C. Olfactory
(a penetrating, pungent odor)

Front 60

What temperatures should Sparkling & Sweet Wines be served at?

Back 60

45-50° F or 7-10° C

Front 61

What temperatures should
Dry Whites & Rosés wines be served at?

Back 61

50-60° F 10-15° C

Front 62

What temperatures should
Light-Bodied Reds wines be served at?

Back 62

55-65° F 13-18° C

Front 63

What temperatures should
Full-Bodied Reds wines be served at?

Back 63

62-68° F 17-20° C

Front 64

High quality dry white and dry red table wines should be served at the upper ends of their temperature ranges.
True or False?

Back 64

True

Front 65

Wines should be tasted at the same temperature at which they would be served with a meal.
True or False?

Back 65

True

Front 66

Attendees SOULD be wearing perfume or aftershave which will interfere with everyone’s ability to smell the wine.
True or False?

Back 66

False
(No extraneous odors like paint fumes or smoke)

Front 67

The room should be well-lit and have no extraneous odors like paint fumes or smoke.
True or False?

Back 67

True

Front 68

What color placemats are ideal for accurate color assessment. When tasting wines?

Back 68

White

Front 69

What shaped glasses should be used in order to trap wine aromas in the glass?

Back 69

Tulip-shaped

Front 70

Glasses should be clear and unfaceted.
True or False?

Back 70

True

Front 71

Wine Tasting Glasses Should be washed in scented detergent or rinsed in water that tastes and smells strongly of chlorine.
True or False?

Back 71

False

Front 72

Glasses should be stored in an area where they will not pick up odors.
True or False?

Back 72

True

Front 73

Ironically, one of the most simple and manageable aspects of hosting a wine tasting is the set up, and yet, it is the step most often bungled.
True or False?

Back 73

True

Front 74

In order for all wines to show to their best advantage, what order should they be poured in that mirrors the way in which multiple wines would be served with a multi-course meal?

Back 74

1. Dry before Sweet
2. Light-bodied before full-bodied
3. Modest before fine

Front 75

Whites are generally poured before reds, but in some areas of the world, the reverse is standard practice.
True or False?

Back 75

True
Example: In Beaujolais, a white Burgundy is traditionally poured after the light reds of the region when at table…and when dining, sometimes the order of the courses alone will dictate that a light red be followed by a full-bodied white.

Front 76

n Beaujolais, for example, a white Burgundy is traditionally poured after the light reds of the region when at table…and when dining, sometimes the order of the courses alone will dictate that a light red be followed by a full-bodied white.
True or False?

Back 76

True

Front 77

While many adhere to pouring young reds before old, sometimes the delicate nature of the older wines mandate that they be served first so as not to “disappear” behind the tannin and impact of younger, brasher bottlings.
True or False?

Back 77

True

Front 78

In a tasting scenario, wines should be tasted in related groups and they should always be tasted blind, i.e., identified by code only.
True or False?

Back 78

True

Front 79

When evaluating a flight of wines, evaluate the color and appearance of all the wines first; then quickly smell them to get a fresh impression. Next, smell in detail, and taste each one.
True or False?

Back 79

True

Front 80

You should judging a wine on its:

Back 80

1. Appearance/Clarity
2. Color
3. Odor
4. Taste/Mouth feel/Flavor

Front 81

When inspecting for appearance/clarity, hold the wine up to a bright light source, and inspect for particulate matter.
True or False?

Back 81

True

Front 82

If the beam of light creates a “headlight in the fog”/”comet’s tail” visual, the wine is __________.

Back 82

Cloudy

Front 83

Legs or tears are a function of a wine’s _______ or ________.

Back 83

Alcohol or sugar content