Gallo/CSW
most wine tasters begin to perceive sugar levels between .5-.7% - ✔️✔️true
the balance between alcohol, sweetness, acid and tannin - ✔️✔️structure
gives an odor of burnt matches - ✔️✔️sulfur dioxide
SO2
gives an odor of rotten eggs - ✔️✔️hydrogen sulfide
H2S
gives an odor of onion or garlic - ✔️✔️mercaptan
SO2 + ethanol - an off-odor that can be treated - ✔️✔️ethyl mercaptan
SO2 + 2 ethanol - creates an untreatable off-odor - ✔️✔️diethyl mercaptan
list the taste sensors of the tongue back to front (and what tastes register there):
Back
Middle/sides
Front - ✔️✔️From back to front:
Bitter - ethanol, tannins
Sour - acitiy
Sweet - sugars, glycerol
Who/Where/When was the term umami coined - ✔️✔️Professor Kikunai Ikeda
Tokyo Imperial University
1908
creates an odor similar to rancid butter or cheese - ✔️✔️butryic acid
creates an odor of sauerkraut - ✔️✔️lactic acid
creates an odor of fingernail polish remover/airplane glue - ✔️✔️ethyl acetate
creates a vinegar smell - ✔️✔️acetic acid
creates a geranium scent (used to inhibit yeast) - ✔️✔️sorbic acid
most wine tasters begin to perceive sugar levels between .5-.7% - ✔️✔️true
the balance between alcohol, sweetness, acid and tannin - ✔️✔️structure
gives an odor of burnt matches - ✔️✔️sulfur dioxide
SO2
gives an odor of rotten eggs - ✔️✔️hydrogen sulfide
H2S
gives an odor of onion or garlic - ✔️✔️mercaptan
SO2 + ethanol - an off-odor that can be treated - ✔️✔️ethyl mercaptan
SO2 + 2 ethanol - creates an untreatable off-odor - ✔️✔️diethyl mercaptan
list the taste sensors of the tongue back to front (and what tastes register there):
Back
Middle/sides
Front - ✔️✔️From back to front:
Bitter - ethanol, tannins
Sour - acitiy
Sweet - sugars, glycerol
Who/Where/When was the term umami coined - ✔️✔️Professor Kikunai Ikeda
Tokyo Imperial University
1908
creates an odor similar to rancid butter or cheese - ✔️✔️butryic acid
creates an odor of sauerkraut - ✔️✔️lactic acid
creates an odor of fingernail polish remover/airplane glue - ✔️✔️ethyl acetate
creates a vinegar smell - ✔️✔️acetic acid
creates a geranium scent (used to inhibit yeast) - ✔️✔️sorbic acid
