Term
The smallest concentration of a wine component required for a taster to name it “By
Jove, !that's sweet!- is called the: |
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Definition
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Term
. Wine sensory components such as color which evoke pleasure in and of themselves
are said to have a hedonic quality. |
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Definition
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Term
| Our appreciation of wine is mainly due to their colors |
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Definition
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Term
Flavors are actually odors – or “in mouth smells” - that reach our olfactory epithelium
when we hold the wine to our mouths |
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Definition
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Term
| It has been estimated that the average person can learn as many as 200 odors. |
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Definition
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Term
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
Which of the winetasting activities listed below is NOT done to enhance a taster's
abilty to experience the wine's odors? |
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Definition
| C. Hold the wine against a white background |
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Term
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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Term
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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Term
| When is the mechanism of taste dependent on saliva? |
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Definition
To be tasted, a solid substance must be dissolved in your 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
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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Term
| At a gross level we are most sensitive to which taste quality? |
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Definition
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Term
Adaption is a change in sensitivity that occurs in response to different levels of
stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45
seconds between sniffs when evaluating wines. |
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Definition
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Term
An example of taste adaptation is the fact that we are unaware of the taste of our
own saliva. |
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Definition
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Term
PTC is a well-documented example of how dramatically people can vary their 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
Anosmia can refer to the loss of a person's ability to smell all odors and the term
“specific 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 of |
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Definition
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Term
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 one will seem |
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Definition
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Term
Blind tastings – in which the wines are identified only by a letter or numerical code –
are designed to eliminate stimulus errors which occur when irrelevant criteria are used
to judge wines. |
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Definition
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Term
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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Term
| When judging the appearance of wines, the taster evaluates their |
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Definition
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Term
In white table wines, this color is sign that the wine has been exposed to too much
air in production or has been bottle aged too long. |
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Definition
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Term
Within the normal color range for white table wines, darker colors are associated
with oak barrel aging and/or later harvests. |
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Definition
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Term
In wine usage, ____ refers to the odors which come from the grape and ____ is
used for smells that come form fermentation and aging in oak and the bottle. |
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Definition
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Term
For a wine to have a perceptible varietal aromas requires a particle grape variety,
proper growing conditions, and careful winemaking. |
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Definition
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Term
The term “flavor components” is used for the chemical responsible for a wineʼs taste
and tactile sensation |
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Definition
FALSE; The term “structural components” is used for the chemicals
responsible for a wineʼs taste and tactile sensations. |
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Term
Serious wine tasters do not smoke during tasting and do not come to them wearing
perfume, after-shave, or with recently brushed teeth. |
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Definition
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Term
| The glasses for winetastings are not WHAT? |
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Definition
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Term
A clone is a subgroup of a grape species and is distinguished from other clones by
economically heredity traits such as its climatic adaptation |
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Definition
FALSE; A grape variety is a subgroup of a grape species and is
distinguished from other varieties by economically important hereditary traits such as its
climatic adaptation. Clones are “subvarieties”. |
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Term
Varietal wines are made mainly from a single variety of grapes that should impart a
characteristic aroma and flavor to the wine
distinguished from other varieties by economically important hereditary traits such as its
climatic adaptation. Clones are “subvarieties”. |
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Definition
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Term
The wine type refers to a winemakers characteristic way of combining and balancing
the sensory features that distinguish a particular wine to create an individualistic
expression of that wine.
distinguished from other varieties by economically important hereditary traits such as its
climatic adaptation. Clones are “subvarieties”. |
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Definition
FALSE; Style refers to a winemakerʼs characteristic way of combining and
balancing the sensory features. |
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Term
You would expect a warmer glass of a wine to have more intense aromascompared
to a colder glass of the same wine. |
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Definition
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Term
| The climate of a vineyard is called |
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Definition
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Term
The degree to which a grapevineʼs foliage and fruit are exposed to light can
determine the amount of distinctive flavor compounds in its grapes. |
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Definition
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Term
According to the grape growers surveyed, which vineyard factor below does NOT
promote grassiness in Sauvignon Blanc? |
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Definition
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Term
The amount of sugar in grape juice is estimated by measuring its density in units
called “degress Brix,” which correspond to the percentage by weight of sugar in the
juice. |
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Definition
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Term
Why can vineyards from the same hot daytime temperatures have different acid
compositions? |
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Definition
On cool nights the grapes need less energy and use malic acid. Locations with
cooler nighttime temperatures produce fruit that is higher in malic acid than that
produced in sites where it stays warm all night. |
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Term
The mixture of skins, stems, seeds, juice, and pulp produced when the skin of the
grape is broken and the juice flows out is called: |
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Definition
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Term
Sulfur dioxide is added at the crusher to slow down the growth of microbes that can
spoil wines and to protect the juice from reactions with oxygen that can lead to both
browning of pigments and deterioration of aroma and flavor. |
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Definition
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Term
For premium white varietal wine production skin contact means that the chilled must
is pumped into a tank to sit for several hours |
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Definition
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Term
The grape solids in the must are called pomace.
! |
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Definition
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Term
A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through
fermentation by yeasts, primarily from the genus Saccharomyces. |
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Definition
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Term
Which procedure listed below would you not expect to be done BEFORE
fermentation of Chardonnay? |
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Definition
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Term
| Sediments in wine tanks are called lees. |
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Definition
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Term
The malolactic fermentation reduces the acidity in the fermenting grape juice and
finished wine because it converts the malic acid from the grape juice to lactic acid,
which is less tart. |
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Definition
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Term
Fining is a clarification process that is used as much to alter other important
organoleptic properties of wines as to clarify them. |
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Definition
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Term
The malolactic fermentation reduces the acidity in the fermenting grape juice and
finished wine because it converts the malic acid from the grape juice to lactic acid,
which is less tart. |
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Definition
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Term
Fining agents (such as gelatin and egg albumen) react with the specific components
(tannins in this case) that are to be removed and form particles that can be removed |
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Definition
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Term
Fining agents (such as gelatin and egg albumen) react with the specific components
(tannins in this case) that are to be removed and form particles that can be removed |
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Definition
| False, there are significant differences |
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Term
Many California wineries have found that oak chips or oak structures added to wines
in stainless steel tanks can satisfactorily duplicate all aspects of the barrel aging
process and are much cheaper |
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Definition
FALSE; Even though these alternatives add oak character to wines, they
cannot have the same effect on a wineʼs other sensory properties because they will not
be concentrated by the evaporation of water the way they can be in wooden cooperage. |
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Term
The bottle shape and color are chosen for a particular wine based on the traditional
shapes and colors used in the European wine. Clear Bordeaux bottles are often
used for Sauvignon Blanc and Semillon varietal wines. |
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Definition
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Term
. Which item on the list is not part of “the best possible aging conditions” for bottled
wines? |
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Definition
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Term
| The most important step in red wine production for determining the style of wine. |
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Definition
| B. Management of the extraction during fermentation |
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Term
Cooler growing conditions produce red wines with more pleasing colors because their
juices are of a stronger acidity - that is lower in pH - than hot region juices. |
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Definition
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Term
In California red grapes for varietal table wine making are harvested at higher
“degree Brix” and lower total acids than are white grapes for varietal table wine
making |
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Definition
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Term
| Red wines often benefit from some exposure to air after fermentation and during barrel aging |
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Definition
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Term
. The longer the extraction goes on during fermentation, the more varietal flavor,
color, and tannins from the skins end up in the juice. |
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Definition
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Term
. One simple, straightforward rule that can be stated for red table wine making is that
the longer the skins are in contact with the wine, the harsher and more bitter and
more astringent the wine will be. |
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Definition
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Term
| Red wine fermentation are conducted at temperatures in the range ____ degrees |
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Definition
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Term
The alcoholic fermentation in red wine production is ______ than for white wine
production. |
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Definition
Shorter, hotter, messier, more labor-intensive, more likely to occur in an
open-topped tank, less likely to happen in a barrel (hard to get those skins through the
bung hole - going in or coming out) |
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Term
The amount of tannins in a red wine can be reduced by adding ___ to the wine
which removes tannins. |
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Definition
| Gelatin (egg whites are also used) |
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Term
On the average, the overall process of making red wines from grapes to bottle takes
longer than the overall process of making white wines |
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Definition
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Term
Intensely fruity red wines can be produced by an anaerobic environment that
modifies the metabolism of the grape cells so that they form alcohol without the
need for yeasts. This process is called _________. |
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Definition
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