Chapter 2 HB 409 Exam Review

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sp1993
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Chapter 2 HB 409 Exam Review
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2014-04-29 22:17:17
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chapter 2 review
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  1. TRUE OR FALSE- PERCEPTION refers to an organisms' immediate neurological response to a stimulus in the environment?
    FALSE- SENSATION refers to an organisms' immediate neurological response to a stimulus in the environment. Rather than perception, sensation actually refers to an organisms immediate neurological response to a stimulus in the environment.
  2. TRUE OR FALSE- Sensory stimuli in wine are restricted to being either CHEMICAL or PHYSICAL activators?
    FALSE- While sensory stimuli in wine can be PHYSICAL or CHEMICAL activators, sensory stimuli can ALSO be considered as a THERMAL activator. Sensory stimuli can be considered PHYSICAL, CHEMICAL and THERMAL activators.
  3. The smallest concentration of a wine component required for a taster to name it - "by jove that sweet!" is called the?
    Recognition Threshold. Recognition Threshold refers to the smallest concentration of wine component required for a taster to name it. "By Jove thats Sweet!" Recognition Threshold.
  4. Refer to the label, given that "residual sugar 1.2% by wt" is about 1.2 grams per 100 mL, this wine would taste sweet to?
    About 50% of people would view this wine as sweet. Because 1.2 grams per 100 mL is close enough to the perception threshold of 1 gram per 100 mL, the best answer is that 50% of people would taste this wine as sweet.
  5. TRUE OR FALSE- Winetasting focuses on a relatively narrow range of existing colors?
    FALSE- when we engage in winetasting, we take advantage of a large part of our capacity to distinguish a wide range of colors. Colors can range from yellow-greens to brick reds and purples.
  6. TRUE OR FALSE- Wine sensory components such as COLOR, which evoke PLEASURE in and of themselves are said to have a HEDONIC quality?
    TRUE- The sensory components of WINE, such as COLOR, evoke PLEASURE, and are said to have a HEDONIC quality. If the components evoke pleasure, they will have a hedonic quality.
  7. What sensory quality would NOT be expected from the clue- "A white wine is very pale and nearly colorless?"
    If a white wine is VERY PALE, and NEARLY COLORLESS, it would be low in alcohol, thin-bodied, high in acid, and emit a sulfur dioxide odor. However, since it is PALE and COLORLESS, you shouldn't expect it to have any INTENSE FRUIT AROMAS.
  8. True or False- Overall quality in RED WINES is correlated with TOTAL COLOR and PIGMENT CONTENT?
    TRUE- To judge the OVERALL QUALITY in RED WINES, you should judge the TOTAL COLOR and PIGMENT CONTENT.
  9. TRUE OR FALSE- Our appreciation of wines is mainly due to their ODORS?
    TRUE- Our appreciation of wine is MAINLY DUE to their ODORS. ODORS, based upon if they are good or bad, determine our level of appreciation. Better ODORS, BETTER APPRECIATION
  10. TRUE OR FALSE- Flavors are actually ODORS, or "IN MOUTH SMELLS", that reach our OLFACTORY EPITHELIUM when we hold the wine in our mouths?
    TRUE- Flavors are actually ODORS. These odors are considered IN MOUTH SMELLS. Because the flavors are odors, and are considered IN MOUTH SMELLS, they reach our OLFACTORY EPITHELIUM when we hold the wine in our mouths.
  11. TRUE OR FALSE- The maximum sensitivity of our SENSE OF SMELL has been estimated at one part per 10,000 parts.
    FALSE- the maximum sensitivity of our SENSE OF SMELL has been estimated at ONE PART PER MILLION to SEVERAL PARTS PER TRILLION. Our maximum sensitivity is not 10,000, but 1 million.
  12. TRUE OR FALSE- it has been estimated that the average person can learn as many as 200 odors?
    FALSE- It has actually been estimated that the average person can learn as many as 1000 ODORS. There are 200 odors in wine, but the average person can actually detect about 1000 ODORS.
  13. TRUE OR FALSE- 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?
    TRUE- BECAUSE the sensory organ for the sense of smell is so small, located at the top and rear of the nasal cavity, and only 5-10% of the air reaches it normally, winetasters inhale very strongly when smelling odors.
  14. What is the RETRO NASAL ROUTE?
    The RETRO NASAL ROUTE is the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium. The RETRO NASAL ROUTE includes the passageway from the rear of the mouth and the real nasal passages to the olfactory epithelium.
  15. TRUE OR FALSE- 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?
    TRUE- we can only smell volatile molecules that can EVAPORATE from the SURFACE of a wine at the range of temperatures at which it is served. Red wine is served unchilled and white wine is served chilled because the volatile molecules evaporate at those temperatures and we can smell them.
  16. Which of the wine tasting activities listed below is NOT DONE to enhance a taster's ability to experience the wine's odors? Sniffing Deeply, Swirling the wine in the glass, holding the wine against a white background, warming the wine in the mouth and drawing air through the wine?
    HOLDING THE GLASS AGAINST A WHITE BACKGROUND has no enhancement towards the taster's ability to experience the wine's odors. However, sniffing deeply, swirling the wine in the glass, warming the wine in the mouth and drawing air through the wine ALL enhance taster ability to experience the wine's odors.
  17. TRUE OR FALSE- Winetasters may find that a wine's odors are STRONGER and MORE PLEASANT when they are experienced IN THE MOUTH AS FLAVORS, rather than ODORS entering the olfactory area?
    TRUE- When wine is placed in the mouth as FLAVORS, the ODORS may be STRONGER and MORE PLEASANT than just if they are ODORS entering the olfactory area.
  18. What taste quality is very rare in wines? Sweet, Sour, Bitter, Salty, Fruity?
    Salty is a very rare taste quality in wines. Sweet, Bitter, Sour and Fruity are common taste qualities of wine.
  19. When is the mechanism of taste dependent of saliva?
    In order to be TASTED, a solid substance must be DISSOLVED in SALIVA. Without SALIVA to dissolve the substances that produce TASTE STIMULI, we could only experience such sensations without mouths.
  20. Where are the PAPLLAE located that have VERY FEW TASTE BUDS on them?
    The PAPLLAE are located on the TONGUE's TOP SURFACE. There are VERY FEW TASTE BUDS on the PAPLLAE, and they are located on the TONGUE's TOP SURFACE.
  21. TRUE OR FALSE: 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.
    TRUE- when looking at the taste bud map, and comparing that to actual results, it is clear that different taste buds all around the tongue have different taste abilities
  22. At a GROSS LEVEL we are most sensitive to which taste quality?
    BITTERNESS. WE ARE MOST SENSITIVE TO BITTERNESS
  23. Which item on the list is NOT PERCEIVED in wine with your SENSE OF TOUCH? Bubbles of CO2, High amounts of alcohol, thickness or body, acidity, or astringency (bitterness)?
    ACIDITY is NOT PERCEIVED BY YOUR SENSE OF TOUCH. Bubbles of Carbon Dixoide, high amounts of alcohol, thickness/body and astringency ARE perceived by your sense of touch.
  24. When the STIMULUS ALCOHOL is present in HIGH AMOUNTS in a wine, you can expect to experience both a TASTE and a TACTICAL SENSATION. What are they?
    The taste is SWEET, and the tactical sensation is HOT.
  25. TRUE OR FALSE: ADAPTATION 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.
    TRUE- adaptation IS a change in sensitivity that occurs in response to different levels of stimulation. Winetasters work with OLFACTORY ADAPTATION by resting 15-45 seconds in between sniffs.
  26. TRUE OR FALSE- and example of TASTE ADAPTATION is the fact that we are UNAWARE of the taste of our own SALIVA.
    TRUE- TASTE adaptation has enabled us to be UNAWARE of the taste of our own SALIVA.
  27. "1989 Dry White Riesling" - what is an accurate prediction of how you would expect this wine to SMELL and taste?
    Since it is DRY, there would not be any PERCEIVABLE sweetness, and since it is a white riesling, it would have an aroma that had an element of ROSES.
  28. TRUE OR FALSE- PTC tasting is a WELL-DOCUMENTED EXAMPLE of how dramatically people can vary in their ability to TASTE SOMETHING BITTER, and it accurately predicts a person's SENSITIVITY to BITTERNESS in wines.
    FALSE- PTC tasting DOES NOT predict a persons sensitivity to BITTERNESS. PTC tasting does NOT gauge sensitivity to BITTERNESS.
  29. TRUE OR FALSE- 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 has a normal sense of smell otherwise.
    TRUE- ANOSMIA refers to the loss of a person's sense of smell. ANOSMIA is the loss of a person's sense of smell. Specific Anosmia is the loss of the ability to recognize a SPECIFIC SMELL.
  30. The ORANGE JUICE EFFECT is an example of:
    The Orange Juice Effect is an example of a TASTE MODIFIER. Orange Juice is a TASTE MODIFIER. Orange Juice is a taste modifier.
  31. You just served two glasses of De Loach Vineyards Estate Bottle Russian River Valley GEWIIRZTRAMINER 1998 Early Harvest to a friend. One glass is COLDER and the other is WARMER. When she tastes them, the warmer wine will seem:
    SWEETER- the warmer glass of GEWIIRZTRAMINER will seem SWEETER. Warmer glass = SWEETER
  32. TRUE OR FALSE: The National Geographic Smell Survey found that OLFACTORY SENSITIVITY is REDUCED during PREGNANCY, and that ODOR PERCEPTION declines during aging.
    TRUE. OLFACTORY SENSITIVITY IS REDUCED DURING PREGNANCY, and ODOR PERCEPTION DECLINES DURING AGING.
  33. TRUE OR FALSE- Women are more able to learn to identify odors than men?
    TRUE- women are more able to learn to identify odors than men.
  34. TRUE OR FALSE- 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.
    TRUE
  35. TRUE OR FALSE- 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 DEFINITIONS.
    FALSE, giving an odor a VERBAL STRUCTURE helps to recall its NAME, not its odor.
  36. When judging the APPEARANCE of wines, the taster evaluates their:
    CLARITY - CLARITY is evaluated when judging APPEARANCE. When judging APPEARANCE, CLARITY is evaluated.
  37. TRUE OR FALSE- the HIGHER the ALCOHOL CONTENT of a WINE, the thicker the streams produced when the wine falls back down the side of the glass after it is swirled.
    FALSE- STREAMS ON THE SIDE OF THE GLASS ARE THINNER in HIGH ALCOHOL WINES. HIGHER ALCOHOL CONTENT = THINNER STREAMS.
  38. In WHITE TABLE WINES, this color is a SIGN that the wine has been EXPOSED TO TOO MUCH AIR or has been BOTTLE AGED TOO LONG.
    GOLD- When white wines turn GOLD, they have been exposed to TOO MUCH AIR or have been BOTTLE AGED TOO LONG.
  39. TRUE OR FALSE- Within the normal color range for white table wines, darker colors are associated with OAK BARREL AGING and LATER HARVESTS.
    TRUE- DARKER COLORS are associated with OAK BARREL AGING.
  40. TRUE OR FALSE- A purple hue is associated with OLDER red bottle-aged wines, and the BRICK RED hue is characteristic of YOUNG WINES.
    FALSE- Purple wines are YOUNGER, and BRICK RED WINES are OLDER.
  41. In WINE USAGE, this term refers to the ODORS which come from the GRAPE, and is used for smells that come from FERMENTATION and AGING in oak and bottle.
    AROMA refers to the ODORS which come from the GRAPE, and BOUQUET is used for the smells that come from fermentation and AGING. Think BOUQUET-BARRELS.
  42. TRUE OR FALSE- The term "FLAVOR COMPONENTS" is used for the chemical responsible for a wine's TASTE and TACTILE SENSATIONS.
    FALSE- the term "STRUCTURAL COMPONENTS" is used for the chemicals responsible for a wine's TASTE and TACTILE SENSATIONS.
  43. TRUE OR FALSE- a wine with INADEQUATE BODY would be correctly labeled as FLAT.
    FALSE, a wine with INADEQUATE BODY would be labeled as THIN. THIN is to BODY.
  44. If you are tasting two Riesling wines, and wine A has three times as much sugar as wine b, which wine would you expect to have more BODY?
    Since Wine A has THREE TIMES AS MUCH SUGAR, you would expect it to have much more BODY. MORE SUGAR = MORE BODY
  45. THE GLASSES FOR WINE TASTINGS ARE NOT:
    FUNNEL-SHAPED. You do not TASTE WINE in FUNNEL-SHAPED glasses.
  46. This group of wines is served at the COLDEST TEMPERATURE both in the restaurant and tasting laboratory:
    SPARKLING AND SWEET WINES. Think about Champagne- it is served COLD.
  47. Which tasting order puts the second wine at a DISADVANTAGE?
    Sweet before dry puts the dry at a disadvantage. If you drink something sweet before you drink something dry, you are putting the dry wine at a disadvantage.
  48. TRUE OR FALSE- to inspect a wine for COLOR, hold it up to a bright source of light such as a CLEAR LIGHT BULB or CANDLE.
    FALSE, to inspect a wine for color, hold it up to a WHITE BACKGROUND.
  49. TRUE OR FALSE- Winetasters begin the olfactory stage of evaluating a whine by swirling the wine in the glass 6 OR 8 QUICK REVOLUTIONS and putting their noses into the glass and TAKING 4 OR 5 QUICK DEEP SNIFFS.
    FALSE, winetasters begin the OLFACTORY stage by sniffing the wine WITHOUT swirling, and swirl 1-2 revolutions and then sniff 2-3 times in the second stage.
  50. TRUE OR FALSE- winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness.
    FALSE- in order to get all their taste buds to come into contact, winetasters CHEW the wine.
  51. TRUE OR FALSE: Table wines are ALSO REFERRED TO AS NATURAL WINES that contain 14% of alcohol or less.
    TRUE- TABLE WINES are also referred to as

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