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Definition
| 1)Swirl; 2)Sniff; 3)Sip; 4)Spit; 5)Savor |
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Definition
| an organism's immediate neurological response to a stimulus in the environment |
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| the brain's interpretation of the information gathered by the senses |
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| smallest amount of stimulus needed to trigger an unidentified sensation; predetermined |
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Definition
| Smallest amount of stimulus required to trigger an identifiable sensation; can be lowered through practice and concentration |
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Definition
| most familiar and frequently used sense; least accurate; only a few clues can be determined from color and hue |
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Definition
| can be an indication of cool growing region or unripe grapes |
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| can indicate warm growing region or barrel age |
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| can indicate an oxidized or maderized white wine |
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| a descriptor used to describe a wine that has been oxidized and subjected to heat, resulting in flavors of caramel and nuts |
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| A combination of the juice, skins and seeds of the crushed grapes |
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| denote an older, mature red |
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Definition
| indicate an oxidized red wine |
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| Intensity of Color (or lack thereof) |
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Definition
| can indicate a wine's weight and body |
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Definition
| cloudiness; can indicate a non-filtered product or bacterial spoilage |
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| Most Important Evaluation Tool |
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Definition
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Term
| Two Applications of Smell |
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Definition
| 1)when actively inhaling; 2)when wine is in mouth |
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| Two Ways to Release more Aromatics |
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Definition
| Body heat (in mouth or hold bowl of glass in hand); Tumbling action (by tongue or swirling/decanting) |
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Definition
| Back of the palate, leads to the Olfactory Epithelium; "in-mouth" smells called flavors |
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Definition
| sensory organ; a small patch of tissue from which the nerve cells protrude into the nasal cavity to react with odorants |
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Definition
| segment of the brain responsible for interpretation of smells |
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Definition
| 10,000 odors detectable; with training 1,000 odors identifiable; wines contain ~200 odorous compounds |
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| Detectable in Concentrations as low as 3 ppb |
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Definition
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Term
| Detectable in Concentrations as low as 1-5 ppt |
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Definition
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Term
| Conditions that allow more volatile components to evaporate |
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Definition
| greater surface area, higher temperature |
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Term
| Excessively Chilling Wine inhibits |
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Definition
| detection aromas; warm wine by holding wineglass by bowl or swirling wine |
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Term
| Normal breathing allows what % air to contact olfactory epithelium |
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Definition
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Term
| Five Sensory Properties of Tongue |
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Definition
| sweet, sour, salty, bitter and savory |
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Term
| Humans Most Sensitive to Which Taste... |
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Definition
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| Humans Least Sensitive to... |
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Definition
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| Humans Intermediate Sensitivity to... |
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Definition
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Term
| Newest addition to 'Tongue Map' |
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Definition
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Definition
| Newest addition to tongue map; discovered in 1907 by Professor Kikunae Ikeda (Tokyo Imperial University); Called "umami"; function of the amino acid glutamate; common in meats, cheeses, tomatoes |
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Definition
| discovered Savory in 1907 |
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Definition
| amino acid that causes sensation of savory |
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Definition
| taste, odor, thermal/tactile sensation |
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Definition
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Definition
| tongue, roof of mouth, back of epiglottis, tonsils; On tongue, buds located in papillae on tip, sides and back; |
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Term
| Few taste buds on what part of the tongue |
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Definition
| the tongues numerous papillae on the top surface |
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| Taste receptors respond to which tastes |
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Definition
| all 5 (sweet, salty, sour, savory, bitter) |
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Definition
| map of maximum sensitivity |
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Definition
| Viscosity, Dissolved Gas, Texture, Temperature, Astringency, Heat (from alcohol), Sulfur Dioxide |
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Definition
| aka 'body' or 'weight' of wine; how much it 'fills the mouth'; caused by high sugar, alcohol, or extract levels |
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Definition
| caused by high tannin levels (young reds); tannins react with proteins in saliva & surface of the cells to make a puckery rough sensation as parts of the mouth chafe |
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Definition
| high alcohol content creates a hot tactile sensation |
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Definition
| irritates touch sensors in nose enough to sneeze |
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| Alcohol's Relationship with Sensory Systems |
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Definition
| Tactile (hot sensation), Gustry (sweet or bitter), Olfactory (penetrating, pungent odor) |
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Term
| Most often bungled aspect of wine tasting |
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Definition
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Term
| Cardinal Rules of Wine Tasting Set-Up |
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Definition
1) no perfume/aftershaves
2) well lit room, no extraneous odors
3) white placemats
4) tulip-shaped glasses
5) clear and unfaceted glasses
6) glasses not washed in scented detergent
7) store glasses in non-odorous environment |
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Term
| Temperature for Service of Sparkling & Sweet |
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Definition
| 45-50 degrees F (7-10 degree C) |
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Term
| Temperature for Service of Dry Whites and Roses |
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Definition
| 50-60 degrees F (10-15 degrees C) |
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Term
| Temperature for Service of Light-Bodied Reds |
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Definition
| 55-65 degrees F (13-18 degrees C) |
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Term
| Temperature for Service of Full-Bodied Reds |
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Definition
| 62-68 degrees F (17-20 degrees C) |
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Term
| Temperature for Service of High Quality dry white and dry reds |
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Definition
| upper ends of their temperature ranges |
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Term
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Definition
1. Dry before sweet
2. Light-bodied (low viscosity) before full-bodied (high viscosity)
3) Modest before fine
*Generally white before red
*Generally young before old, but if old is delicate, drink first |
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Term
| Evaluating a flight of wines |
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Definition
| evaluate color & appearance of wines, quick smell, then smell in detail |
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Term
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Definition
| Appearance/clarity, color, odor, taste/mouth feel/flavor |
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Term
| To Judge Appearance/Clarity |
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Definition
| hold wine up to bright light, inspect for particulate matter & cloudiness; legs/tears are a function of wine's alcohol/sugar content; evaluate sparkling wine by amount of mousse and consistency/size of bubble stream; Cuvee of base wines is benchmark of quality |
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Term
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Definition
| hold wineglass up against a light, tip forward and evaluate the color, hue and pigment density. Deeply pigmented wines indicate high levels of extract and flavor; color linked to pH. |
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Definition
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Term
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Definition
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Term
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Definition
| Sniff, Swirl, Sniff; Check for Off-odors, Aroma (scents of grape varieties), Bouquet (scents of wine making, barreling, and bottle aging) |
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Term
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Definition
1. Sip and roll
2. Warm wine in mouth
3. Slirp
4. Evaluate structural components (acidity, sweetness, astringency, mouth feel, body/weight, heat, CO2)
5. Spit
6. Savor |
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Term
| # of Glasses of Wine in a Bottle |
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Definition
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Term
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Definition
| Decant or pour glasses a course before to be drank |
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Definition
| Older wines can have sediment, decant wine carefully to remove wine from sediment or pour gently and use a napkin to control drips |
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Term
| Decanting Young Robust Reds |
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Definition
| softens and mellows tannins; allows fruit flavors to emerge |
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Term
| Decanting Complex Wines with Moderate Aging (Nebbiolo-based and Cabernet-based) |
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Definition
| If serving one that is only a few years old, decanting will allow tannins to soften and aromas to open and expand |
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Term
| Decanting a Fully Aged/Mature Wine |
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Definition
| Decant gently and consume immediately |
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Term
| Decanting Wines with Sediment |
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Definition
| Decant slowly and gently, watching the sediment |
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Term
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Definition
Optimal conditions assist in slow, steady development;
-Cool (50-60 degrees F)
-Moderately Humid Environment (65-75%)
-Constant Temperature
-No Vibrations
-No Light
-Provide storage for bottles on side or at 45 degree angles |
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Term
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Definition
| wine remaining in a container after some evaporation |
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Term
| Odors Resulting from Sulphur Compounds |
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Definition
| Sulfur Dioxide (SO2), Hydrogen Sulfide, (H2S); Mercaptan |
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Term
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Definition
| characterized by pungent, burnt-matches smell accompanied by unpleasant tickling in nose and throat. Sensory effects of SO2 are directly related to pH. More acidic, more pronounced sulfur dioxide. |
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Term
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Definition
| Odor of rotten eggs resulting from reduction of elemental sulfur. Yeast needs nitrogen, when none is available, Yeasts will break apart nitrogen-containing amino acids releasing S which then combines with H2 to become "light sulfides' |
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Term
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Definition
Onion or garlic-like odor created when sulfur dioxide and ethyl alcohol molecules bind.
SO2 + Ethanol =methyl mercaptan (treatable in winery)
SO2 + 2 Ethanol = diethyl mercaptan (untreatable) |
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Term
| Bacteria Derived Off-Odors |
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Definition
| Butyric Acid, Lactic Acid, Acetic Acid, Ethyl Acetate, Sorbic Acid |
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Term
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Definition
| rancid butter or spoiled camembert cheese |
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Definition
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Definition
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Definition
| fingernail polish remover, airplane glue |
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Definition
| geranium-like scent; caused when sorbic acid (used to inhibit yeast) is put into tank before malolactic fermentation is complete |
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Term
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Definition
| Aldehydic/Oxidized; Maderized; Stemmy; Lessy |
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Term
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Definition
| produced as alcohols are oxidized or excessive esterification; |
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Term
| Example of wine that is purposefully aldehydic |
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Definition
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Term
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Definition
| Cooked or baked odor; present in wines that have been excessively heated or wines with 'must' or 'must concentrate' added |
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Term
| Example of wine that is purposefully Maderized |
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Definition
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Term
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Definition
| bitter, green odor of unripe grape stems caused by inclusion of unripe grape stems into fermentation vat |
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Definition
| pungent odor that may develop if wine spends too long in contact with dead yeast cells |
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Term
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Definition
3-5% wine bottled today is affected by cork taint; synthetic corks or screw-caps are alternative; Chlorine (used in bleaching) + Phenol (natural component in cork) = Trichlorophenol (TCP) + mold = TCA
Fungacides containing TCP + mold =TCA
Insecticides and Wood Preservatives containing Pentachlorophenol + mold =TCA |
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| Recognition threshold for TCA |
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Definition
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