Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
56 Cards in this Set
- Front
- Back
|
Define Detection Threshold
|
Smallest amount of stimulus necessary to trigger an unidentifiable sensation.
|
|
|
Define Recognition threshold
|
Smallest amount of stimulation required to trigger an identifiable sensation
|
|
|
Sight receptors are located in
|
Retina
|
|
|
High-acid redwines display what color
|
Ruby orange
|
|
|
The most sensitive wine sensory evaluation tool is
|
Sense of smell
|
|
|
Wine contain how many odorous compounds?
|
About 200
|
|
|
The sensory organ responsible for the sense of smell is
|
Olfactory Epithelium
|
|
|
Odorous molecules that evaporate from wine and can be smelled are called
|
Volatile components
|
|
|
The five senses of taste are
|
Sweet
Sour Bitter Salty Umami |
|
|
Two taste senses are rarely, or never, found in wine
|
Salty
Umami |
|
|
Right now, how many managers think taking the CSW course was a good idea?
|
Zero!
|
|
|
Taste buds are located where?
|
In Papilae found on the tip, sides and back of the tongue. Very few taste buds are on the top surface of the tongue.
|
|
|
Humans are most sensitive to ______________ and least sensitive to _____________ tastes
|
Most sensitive to bitterness and least to sweetness.
|
|
|
Thickness or viscosity of wine is referred to as
|
The wine's Body.
|
|
|
Young red wines with high tannin levels are called
|
Astringent
|
|
|
Alcohol is unique among sensory stimulants. It can stimulate 3 sensory systems:
|
Tactile - Hot sensation
Gustatory - Sweet sensation Olfactory - Penetrating, pungent |
|
|
Legs or "tears" on a glass of wine probably indicates
|
Alcohol content
|
|
|
Tasting Procedures:
Prior to tasting wine, evaluate |
Appearance
Color Odor |
|
|
Experienced tasters draw some air through the wine in their mouth to
|
Extract the volatiles and force them to the olfactory epithelium
|
|
|
The 5 major categories of chemicals found in wine are
|
Water
Alcohol Acid Sugar Phenolic Compounds |
|
|
80% - 90% of wine is composed of
|
Water
|
|
|
The main alcohol type found in wine is
|
Ethanol or Ethyl alcohol
|
|
|
The principal acids found in wine are
|
Tartartic
Malic Lactic Acetic Succinic Citric |
|
|
Normal pH of usually measures
|
Between 2.9 and 3.8
|
|
|
Name the two types of sugars in grapes
|
Glucose and Fructose
|
|
|
The average recognition threshold for sugar is around what per cent?
|
1%
At around 1% approximately 50% of people will detect sugar |
|
|
Phenolic compounds are a large categoryof molecules that appear in small quantities yet have important roles. Phenolics include:
|
Anthocyanins
Flavones and flavonols Tannins Vanillin Resveratrol |
|
|
Phenolics are concentrated primarily
|
In skins and seeds
|
|
|
When wine is exposed to air, oxidized alcohols are formed called:
|
Aldehydes
The most common aldehyde is acetaldehyde. |
|
|
Esters are
|
Largest group of odiferous Compounds in wine.
|
|
|
Winemakers often add sulfur to wine to:
|
Absorb free oxygen molecules before they have the opportunity to harm the wine.
|
|
|
The "Contains sulfites" warning label on a wine bottle means:
|
The wine contains more than 10 ppm of sulfite.
|
|
|
Known sources of the chemical TCA are:
|
1. Corks
2. Mold growing on implements used in wine making interacting with bleaching and sterilizing compounds |
|
|
An acrid odor in wine, like burned matches is likely:
|
Sulfur dioxide SO2
|
|
|
The odor of rotten eggs is typically associated with:
|
Hydrogen sulfide H2S
|
|
|
Typical bacteria-related off odors in wine include:
|
Acetic acid: Odor of Vinegar
Butyric acid: rancid butter or cheese Lactic acid: Sauerkraut Ethyl acetate: Nail polish remover Geranium: From incomplete malo-lac |
|
|
The grape vine species, Vitis Vinfera, developed in:
|
Caucasus Mountains between Europe and Middle East.
|
|
|
Another important grape species in North America is Vitis______:
|
Labrusca
|
|
|
Wines made from vitis labrusca grapes, like the Concord, have a taste usually described as _______________:
|
Foxy
|
|
|
Native American vines have one notable advantage over Vinifera:
|
Natural resistance to the root louse Phylloxera.
|
|
|
An identifiable group of vines from the same species that share characteristics of appearance, growth and flavor is called a:
|
Variety
|
|
|
Vines descended (created) from a single plant by cuttings are known as_________:
|
Clones
|
|
|
A vine that develops different characteristics due to imperfect reproduction of cells is called a _________:
|
Mutation
|
|
|
Sexual reproduction of different subspecies is called a Cross. An example is:
|
Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc
|
|
|
Seyval Blanc is an example of sexual reporduction between two clsely related species known as a _________:
|
Hybrid
|
|
|
The grape variety covering more acreage in the world than any other is:
|
Airen
|
|
|
Grapes known as traditional or autochthonous are also known as ____________ varieties.
|
Indigenous
|
|
|
A grape variety known for producing great Barolo and Barbaresco but essentially unknown elsewhere is:
|
Nebbiolo
|
|
|
This white wine is a chameleon that acts as a true barometer of soil and site.
|
Sauvignon Blanc
|
|
|
Characteristic aromas of peach, nectarine, honeysuckle and high acid
|
Riesling
|
|
|
Only synonym for true Riesling is:
|
White Riesling
|
|
|
This grape's home is in the Loire Valley and typically has a little residual sugar:
|
Chenin Blanc
|
|
|
Also called Rulander or Grauburgunder:
|
Pinot Grigio
|
|
|
Characterized by low to Moderate tannin, high acidity, plae to medium color and, genetically unstable and highly prone to mutation:
|
Pinot Noir
|
|
|
The most widely planted grape in Italy
|
Sangiovese
|
|
|
The red wine grape most commonly associated with Chile.'
|
Carmenere
|
