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A beverage produced by the fermentation of grapes. |
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The scientific study of wines and wine-making. |
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The use of the senses of sight, smell, taste, and touch to learn about wine. |
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Organoleptic Characteristics |
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Definition
Those chemical and physical characteristics of food and wine that affect our senses. |
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The science of grape growing. |
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The species of grapes from which most wines are made... |
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T/F
In the earliest, ancient mediterranean civilizations wine was the first drink of the common citizen? |
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Definition
False-
At the time, wine was the drink of the priesthood and of the wealthy |
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T/F
Scholars who have studied the origins of alcohol abuse agree that the AMerican pattern of prohibiting exposeure to alcohol until 21 is one of the most effective ways to prevent abuse. |
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Definition
FALSE
These scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is one of the most effective ways to prevent abuse. |
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T/F
Demographic studies have shown that wine drinkers are better educated and earn more than non-wine drinkers. |
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At what blood alcohol concentration do most people preeive the max. relaxation? |
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Definition
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Wine provides about how many calories per 4 oz. serving? |
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T/F
Although wine has a 4000 year history or therapeutic use, it is not considered useful in today's hosiptal setting in the US. |
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Definition
FALSE.
A survey of US urban hospitals found that wine was used as an appetite stimulant, for its general therapeutic value and as an aid to slepp in place of tranquilizers. |
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T/F
The people who should be most concerned about sulfites in wines are sulfiute-sensitive, steriod-dependent asthmatics. |
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Medical researhcers deinee moderate alcohol consumption as about how many 4 oz glasses of wine daily? |
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T/F
The research reviewd by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of cariovascular mortality compared to non-drinkers. |
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Definition
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Term
Boffetta's and Garfinkel's study showed that at 3 or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers particulary for liver cirrhosis. |
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Definition
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T/F
Although, Dr. Martons review of the research literature showed a 50% increase in breast cancer for moderate drinkers comapred to non-drinkers, there are a # of reasons why our understanding of the relationship between moderate drinking and breast cancer is less certain than it is for cardiovascular disease |
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T/F
About 90% of women who are active alcoholics during pregancy will deliver a child who clearly suffers from FAS. |
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Definition
False-
About 10% of women... |
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Term
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Definition
refers to an organism's immmdeiate neurological response to a stimulus in the environment. |
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T/F
Sensory stimuli in wine are restricted to being either chemical or physical "activators"... |
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Definition
False- stimuli can also be thermal |
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Definition
the smallest concentration of a wine component required for a taster to name it "By jove, that's sweet!" |
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Refer to the label De Loach Vineyards Estate Bottled russian river valley gewurztraminer 1987 early harvest. given that "residual sugar 1.2% by wt" is about 1.2 grams per 100 ml, this wine would taste sweet to? |
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Definition
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T/F
Wine tasting focuses on a relatively narrow range of existing colors? |
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Definition
FALSE
In winetasting we take advantage of a large part of our capacity to distinguish a wide range of colors from yellow-greens to brick reds and purples. |
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Term
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Definition
Wine sensory components such as color which evoke pleasure in and of themselves. |
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Which sensory quality would NOT be expected from the clue "A white wine is very pale and nearly colorless? |
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Definition
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T/F
Overall quality in red wines is correlated with total color and pigment content. |
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Definition
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T/F
Our appreciation of wines is mainly due to their odor. |
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Definition
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Term
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Definition
actually odors---or "in-mouth smells" --- that reach our olfactory epithelium when we hold the wine inour mouths. |
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T/F
The max. sensitivity of our sense of smell has been estimated at one part per 10,000? |
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Definition
False.
it's 1 part per million sometimes trillion |
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Term
T/F
It has been estimated that the average person can learn as many as 200 odors. |
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Definition
False.
The estimates suggest we can learn about 1000 odors, Wine has about 200 odors. |
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Term
T/F
The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10 % of the air reaches it in normal breathing. |
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Definition
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Term
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Definition
The passageway from the rear of teh mouth and rear nasal passages to the olfactory epithelium. |
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Term
T/F
We can only smell volatile molecules that can evaporate from the surface of a wine at the range of temperatures at which it is customarily served. |
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Definition
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Term
What winetasting activity IS done to enhance a taster's ability to experience the wine's odor? |
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Definition
Sniff deeply, swirl the wine in the glass, warm the wine in the mouth, draw air through the wine and sometimes sneeze. |
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Term
T/F
Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in inhaled air. |
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Definition
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Which taste quality is very rare in wines? |
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Definition
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Term
When is the mechanism of taste dependent of saliva? |
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Definition
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli, we could only experience touch sensations with our mouths. |
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Term
Where are the papillae located that have very few taste buds in them? |
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Definition
On the tongue's top surface |
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Term
T/F
We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just one place. |
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Definition
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At a gross level we are most sensitive to which taste quality? |
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Which item on the list below is not perceived in wine with your sense of touch? |
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Definition
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When the stimulus alcohol is present in high amounts in a wine, you can expect to experience both a taste and a tactile sensation. These sensations are... |
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Definition
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Term
T/F
Adaption is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaption by resting 15-45 seconds between sniffs when evaluating wines. |
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Definition
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Term
T/F
An example of taste adaption is the fact that we are unaware of the taste of our own saliva. |
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Definition
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Refer to the label William Hill 1989 willamette valley oregon dry white riesling. Which statement below is an accurate predication of how you would expect this wine to taste and smell to most people? |
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Definition
Without perceptible sweetness and with an aroma which has an element that is like roses. |
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Term
T/F
PTC tasting is a well-documented example of how dramatically people can vary in thier ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines. |
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Definition
False
PTC tasting does not predict a person's sensitivity to bitterness in wines. |
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Term
T/F
Anosmia can refer to the loss of a person'ss ability to smell all odors and the term "specifc anosmia" is used when someone cannot detect a particular scent but otherwise has a normal sense of smell. |
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Definition
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Term
The "orange juice effect" is an example is... |
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Definition
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You just served two glasses of De Loach Vineyards Estate Bottled russian river valley gewurztraminer 1987 early harvest to a friend. One glass is colder and the other is warmer. When she tastes them, the warmer wine will seem. |
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Definition
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T/F
The NATIONAL GEOGRAPHIC Smell Survey found that olfactory sensitivity is reduced during pregancy and that odor perception declines during aging. |
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Definition
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T/F
Women are more able to learn to identify odors than men. |
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Definition
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T/F
Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eleiminate stimulus errors which occur when irrelevant criteria are used to judge wines. |
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Definition
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T/F
Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions. |
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Definition
False.
Giving an odor a verbal structure, such as our association with the odor and dictionary - style definition, enchances our ability to recall its name. |
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Term
T/F
The wine aroma wheel was designed to enhance the accuracy of communication about wine odors among members of the wine industry. |
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Definition
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