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Gallo/CSW QUESTIONS & ANSWERS VERIFIED 100% CORRECT!!

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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

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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

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