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83 Cards in this Set
- Front
- Back
Sensation refers to an organism’s immediate neurological response to a stimulus in the environment.
True or False? |
True
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Perception involves the brain’s interpretation of the information gathered by the senses.
True or False? |
True
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An individual’s ________ is the smallest amount of stimulus needed to trigger an unidentifiable sensation
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Detection Threshold
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____________ refers to the smallest amount of stimulus required to trigger an identifiable sensation.
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Recognition Threshold
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Whereas the detection threshold is genetically determined, an individual’s recognition threshold can be lowered through practice and focus while tasting.
True or False? |
True
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The sense of sight is the most familiar and most frequently used sense.
True or False? |
True
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The sense of sight gives us the least accurate information about wine.
True or False? |
True
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Pale yellow-greens: can indicate a cool growing region or unripe grapes.
True or False? |
True
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Deep golden yellows: can indicate a warm growing region or barrel age.
True or False? |
True
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Amber golds: indicate an oxidized or maderized white wine.
True or False? |
True
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_________: denote a young red
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Inky Purples
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_________: denote an older, mature red
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Brick reds
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________: indicate an oxidized red wine
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Rusts
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Intensity of color (or lack thereof) can intimate a wine’s weight and body.
True or False? |
True
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Whereas opaqueness in hue or a touch of cloudiness can indicate a non-filtered product or the presence of bacterial spoilage.
True or False? |
True
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The sense of ______ is a taster’s most important evaluation tool with regard to wine.
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Smell
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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? |
True
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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? |
True
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These in-mouth smells are often called _________.
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Flavors
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The sensory organ for the sense of smell is a small patch of tissue called the ___________.
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Olfactory Epithelium
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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.
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Olfactory Epithelium
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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? |
True
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Are Odorants are always volatile components?
True or False? |
True
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Humans can detect an estimated _________ different odors.
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10,000
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A person can be trained to identify ________ of these.
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1,000
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Wines are estimated to contain around _______ odorous compounds.
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200
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Humans have an enormously sensitive sense of smell.
True or False? |
True
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______________ is detectable in concentrations as low as 3 parts per billion.
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Hydrogen sulfide
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_________ is detectable in concentrations of 1-5 parts per trillion
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Pyrazine
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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? |
True
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If a wine is excessively chilled, wine tasters will not be able to detect many aromatics.
True or False? |
True
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Swirling the wine will increase the wine’s surface area and release more odorants.
True or False? |
True
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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? |
True
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_________ smells like rotten eggs.
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Hydrogen sulfide
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________ smells like green bell pepper or green beans.
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Pyrazine
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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? |
True
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Odorants are volatile components when they are able to leave the wine surface.
True or False? |
True
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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.
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Papillae
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There are over __________ or so taste buds located on the tongue, the roof of the mouth, the back of the epiglottis, and tonsils.
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10,000
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Very few taste buds are in the numerous papillae that rest on the tongue’s top surface.
True or False? |
True
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Taste receptor cells in the taste buds respond to what are five basic tastes?
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Sweet, sour, salty, bitter and savory.
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In this regard, the tongue map is not a map of exclusive response, but rather, one of maximum sensitivity.
True or False? |
True
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The sense of taste, i.e. what we perceive with our taste buds, can only supply information about five sensory properties:
True or False? |
True
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Humans are most sensitive to bitterness and least sensitive to sweetness.
True or False? |
True
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Sensitivities to sourness and saltiness are intermediate.
True or False? |
True
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Savory is a relative newcomer to the “tongue map”.
True or False? |
True
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Discovered in 1907 and named _________ by Professor Kikunae Ikeda of Tokyo Imperial University, this taste is a function of the amino acid glutamate.
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“Umami”
(It is common to meats, cheeses, tomatoes and other “savory” foods) |
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Most people use “________” to describe all of the sensations—taste, odor, and thermal/tactile sensation—that come from an object in the mouth.
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Taste
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________ 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).
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Alcohol
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What Three sensory systems can Alcohol stimulate?
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1. The tactile
(hot sensation) 2. Gustatory (sweet or bitter sensation) 3. Olfactory (a penetrating, pungent odor) |
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What are sensors in the mouth and in the nose that allow people to respond to the tactile stimuli in wine?
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1. Viscosity
2. Dissolved Gas 3. Texture 4. Temperature 5. Astringency 6. Heat (from alcohol) 7. Sulfur Dioxide |
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The weight or Viscosity of a wine is often referred to as ________.
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Body
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Wines with relatively high sugar, high alcohol content, or high extract levels are said to have more ______.
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Body
(They are more mouth filling) |
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Young red wines with high tannin levels are said to be ___________.
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astringent
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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.
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Astringency
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A wine with a high alcohol content will produce a ________ sensation.
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Hot tactile
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_________ may irritate touch sensors in the nose to such an extent that it triggers a sneeze response.
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Sulfur dioxide
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_______ is unique among sensory stimulants in that in can stimulate three sensory systems.
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Alcohol
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Alcohol, can stimulate what three sensory systems?
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A. The tactile (hot sensation)
B. Gustatory (sweet or bitter sensation) C. Olfactory (a penetrating, pungent odor) |
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What temperatures should Sparkling & Sweet Wines be served at?
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45-50° F or 7-10° C
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What temperatures should
Dry Whites & Rosés wines be served at? |
50-60° F 10-15° C
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What temperatures should
Light-Bodied Reds wines be served at? |
55-65° F 13-18° C
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What temperatures should
Full-Bodied Reds wines be served at? |
62-68° F 17-20° C
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High quality dry white and dry red table wines should be served at the upper ends of their temperature ranges.
True or False? |
True
|
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Wines should be tasted at the same temperature at which they would be served with a meal.
True or False? |
True
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Attendees SOULD be wearing perfume or aftershave which will interfere with everyone’s ability to smell the wine.
True or False? |
False
(No extraneous odors like paint fumes or smoke) |
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The room should be well-lit and have no extraneous odors like paint fumes or smoke.
True or False? |
True
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What color placemats are ideal for accurate color assessment. When tasting wines?
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White
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What shaped glasses should be used in order to trap wine aromas in the glass?
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Tulip-shaped
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Glasses should be clear and unfaceted.
True or False? |
True
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Wine Tasting Glasses Should be washed in scented detergent or rinsed in water that tastes and smells strongly of chlorine.
True or False? |
False
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Glasses should be stored in an area where they will not pick up odors.
True or False? |
True
|
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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? |
True
|
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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?
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1. Dry before Sweet
2. Light-bodied before full-bodied 3. Modest before fine |
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Whites are generally poured before reds, but in some areas of the world, the reverse is standard practice.
True or False? |
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. |
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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? |
True
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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? |
True
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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? |
True
|
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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? |
True
|
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You should judging a wine on its:
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1. Appearance/Clarity
2. Color 3. Odor 4. Taste/Mouth feel/Flavor |
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When inspecting for appearance/clarity, hold the wine up to a bright light source, and inspect for particulate matter.
True or False? |
True
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If the beam of light creates a “headlight in the fog”/”comet’s tail” visual, the wine is __________.
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Cloudy
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Legs or tears are a function of a wine’s _______ or ________.
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Alcohol or sugar content
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