WVIT 442 Final Exam Questions and
Answers
Which of the following are not generally included in a quantitative wine sensory analysis? - Answer-
none of the above, all (appearance, aroma, flavor/mouthfeel, quality/typicity) are included in
quantitative wine sensory analysis.
Multivariate statistics are often critical for professional descriptive wine sensory analysis. - Answer-True
The following type of sensory analysis involves our personal preference. - Answer-subjective
The "finish" of a wine is primarily composed of textural and _____ sensations. - Answer-retro-nasal
aromas
The following compounds generally smell fruity - Answer-esters
The following type of sensory analysis involves ranking wines from highest to lowest. - Answer-
Objective
A wine that displays coconut and vanilla aromas was probably aged in. - Answer-American oak
, Decanters and aerators play similar roles in serving old red wines - Answer-false
Wines should not be tasted in the following order - Answer-high sugar to low sugar
Which of the following play little to no roles in wine sensory perceptions - Answer-None of the above,
all (memory, neutral lighting, motivation, ventilation) play significant roles
The most important attributes for a launching a professional wine tasting career include - Answer-all of
the above (consistency and odor memory, low sensory thresholds and odor memory, experience with a
large variety of wines and odor memory, low sensory threshold and experience with a large variety of
wines
The most professional "triangle test" involves - Answer-multiple comparisons of two by a large number
of individuals
Red wine color density is often correlated to wine quality by the consumer - Answer-True
Browning rotten apple aroma - Answer-aldehyde
Human sensory analysis combined with GC/MS analysis is at the cutting edge in professional wine
sensory research - Answer-true
Light salmon colored Rose wines are generally poor quality - Answer-False
Consumer tastings are generally aimed at - Answer-developing a descriptive analysis of a wine
The following color pigments are the most stable over time in red wines - Answer-Red
Answers
Which of the following are not generally included in a quantitative wine sensory analysis? - Answer-
none of the above, all (appearance, aroma, flavor/mouthfeel, quality/typicity) are included in
quantitative wine sensory analysis.
Multivariate statistics are often critical for professional descriptive wine sensory analysis. - Answer-True
The following type of sensory analysis involves our personal preference. - Answer-subjective
The "finish" of a wine is primarily composed of textural and _____ sensations. - Answer-retro-nasal
aromas
The following compounds generally smell fruity - Answer-esters
The following type of sensory analysis involves ranking wines from highest to lowest. - Answer-
Objective
A wine that displays coconut and vanilla aromas was probably aged in. - Answer-American oak
, Decanters and aerators play similar roles in serving old red wines - Answer-false
Wines should not be tasted in the following order - Answer-high sugar to low sugar
Which of the following play little to no roles in wine sensory perceptions - Answer-None of the above,
all (memory, neutral lighting, motivation, ventilation) play significant roles
The most important attributes for a launching a professional wine tasting career include - Answer-all of
the above (consistency and odor memory, low sensory thresholds and odor memory, experience with a
large variety of wines and odor memory, low sensory threshold and experience with a large variety of
wines
The most professional "triangle test" involves - Answer-multiple comparisons of two by a large number
of individuals
Red wine color density is often correlated to wine quality by the consumer - Answer-True
Browning rotten apple aroma - Answer-aldehyde
Human sensory analysis combined with GC/MS analysis is at the cutting edge in professional wine
sensory research - Answer-true
Light salmon colored Rose wines are generally poor quality - Answer-False
Consumer tastings are generally aimed at - Answer-developing a descriptive analysis of a wine
The following color pigments are the most stable over time in red wines - Answer-Red
