General Wine Evaluation
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This is a 20 question quiz that covers the general wine judging information. At the end of the quiz you may leave comments to suggest corrections, changes, clarifications or additions to any of the questions.
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Question 1 of 20
1. Question
The predominant chemical content of wine legs in a swirled wine glass is:
Correct
As wine rises on the inside of a glass when the glass is swirled, the alcohol in the wine evaporates because it has a lower vapor point than water. Thus the “legs” are made up of the water that remains. While high sugar levels can be associated with legs that run down slower because of the increased viscosity, water is is still the predominant compound.
Incorrect
Alcohol evaporates faster than water. Water remains behind and runs down the sides of the glass.
Hint
What evaporates quicker?
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Question 2 of 20
2. Question
Which of the following would be more descriptive of residual carbon dioxide remaining from the original fermentation as opposed to bubbles in wine that are from subsequent fermentation in the bottle?
Correct
Wine that has not been degassed from the original fermentation can have a cloudy appearance due to the tiny, diffused bubbles in the wine and they can make a wine taste more acidic than it actually is. The bubbles tend to be evenly distributed throughout the wine rather than arising from the bottom and sides of the glass.
Incorrect
In a non-degassed wine, the bubbles tend to be evenly distributed throughout the wine rather than arising from the bottom and sides of the glass as they would if there were a secondary fermentation in the bottle.
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Question 3 of 20
3. Question
The overall color in non fortified white wine will move from what color, to what color, as the wine pH increases (acidity decreases)?
Correct
In general, paler wines indicate higher acidity levels in white wines and deeper golden colors indicate lower acid levels. Deep gold can also indicate oxidized wine but not always.
Incorrect
In general, paler wines indicate higher acidity levels in white wines and deeper golden colors indicate lower acid levels.
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Question 4 of 20
4. Question
The overall color of a red wine will move from what color, to what color, as the pH increases (acidity decreases)?
Correct
Blueish or deep purple tints in wine are usually associated with lower acidity in red wine whereas a bright red color is associated with higher acid levels. Brownish red (garnet colors) or browning of red wine takes place as more oxygen combines with the wine. This usually produces aldehydes but does not change acidity much.
Incorrect
Blueish or deep purple tints in wine are usually associated with lower acidity in red wine whereas a bright red color is associated with higher acid levels.
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Question 5 of 20
5. Question
Taste and odor are closely related because 80% of taste is actually aroma that comes through the back of the mouth to the nasopharynx.
How can you differentiate whether a wine sensation is due to an odor or to a taste component?
Correct
Holding your nose usually blocks odors from circulating and reaching the olfactory sensors. Smelling your own arm only reestablishes a baseline when you are judging odors in rapid succession.
Incorrect
Holding your nose usually blocks odors from circulating and reaching the olfactory sensors. Smelling your own forearm helps eliminate residual smells from the previous smell of wine, but not its taste.
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Question 6 of 20
6. Question
There are three sources of odors in wine:
- Primary aromas. They are also known as varietal aromas. These aromas come from or are determined by the type of grapes used in wine making. Usually, they are basic red or black fruit, flower, herbal and sometimes mineral aromas.
- Secondary aromas. These are also known as vinous aromas. These aromas develop during pre fermentation and fermentation. New fruit-type esters and floral monoterpenes are formed lending more tropical components to the aroma, new floral, herbal and spice components and other compounds that make a wine distinctive. Generally, primary and secondary aromas are pleasant odors.
- Tertiary aromas: These aromas are developed during the post-fermentation process. They develop while wine is matured in tanks, barrels or being aged in the wine bottle. Examples might be:
prune, mushroom, truffle, cedar, anise, leather, toast, roasted almond, caramel, coffee, dark chocolate, smoke, earthiness and others. Off odors also may occur that would be interpreted as faults or flaws. Examples might include oxidation smells, vinegary odors, cork taint or brettanomyces odors among others.
In wine judging, odors are usually divided up more simply into aroma (primary and some secondary aromas) and bouquet (some secondary and mostly tertiary aromas from aging).
Which of the following wine odors would be most likely to be classified as part of bouquet rather than aroma?
Correct
Vanilla smells come from the chemical vanillin, from oak barrels or other oak additives used in aging wines. The other odors listed are usually primary odors that can be detected from tasting the grapes alone before fermentation.
Incorrect
Vanilla smells come from the chemical vanillin, from oak barrels or other oak additives used in aging wines. The other odors listed are usually primary odors that can be detected from tasting the grapes alone before fermentation.
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Question 7 of 20
7. Question
The objective chemical concentration threshold at which a taster can detect an odor has various definitions. Sometimes “odor detection threshold” refers to the lowest concentration at which any person can tell an odor is present. At other times, it refers to the level at which 50% of tasters can detect it and occasionally it refers to the lowest concentration at which all tasters in a given panel can detect an odor.
In any case, detecting that a specific odor is present, is different, and always lower than the level at which a taster can recognize or identify an odor and put a name to it.
Which of the following is true about odor detection thresholds?
Correct
Individuals whose threshold detection for certain odors are extremely low (supertasters) or a thousand times higher (refractory tasters) need to recognize they are at the extremes so they do not unduly influence other tasters who have markedly different thresholds.
There are many odors which some individuals cannot smell at all, i.e., they have selective anosmia.
Odor detection thresholds can vary by 5 fold or more from day to day.
Incorrect
There are many odors which some individuals cannot smell at all , i.e., they have selective anosmia.
Odor detection thresholds can vary by 5 fold or more from day to day.
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Question 8 of 20
8. Question
How is “odor recognition threshold” defined?
Correct
Recognizing that something smells different (odor threshold or perception threshold) is not the same as identifying or naming that odor. Usually, a higher concentration of the chemical(s) causing the odor is needed to identify it.
Incorrect
Recognizing that something smells different (odor threshold or perception threshold) is not the same as identifying or naming that odor. Usually, a higher concentration of the chemical(s) causing the odor is needed to identify it.
Hint
What specifically does it smell like
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Question 9 of 20
9. Question
What is the main reason that either suflites or SO₂ is added to wine?
Correct
While sulfites can have an effect on bacteria, yeast and oxygen, they are primarily used to kill spoilage bacteria. In normal doses they do not reliably kill all fermenting yeast. They do tend to kill wild yeast when added to fresh grapes for an initial soak. They can replace some oxygen, but most oxidized wines have so much exposure to oxygen that the sulfites cannot protect them.
Incorrect
In normal doses, sulfites do not reliably kill all fermenting yeast. They do tend to kill wild yeast when added to fresh grapes for an initial soak. They can replace some oxygen, but most oxidized wines have so much exposure to oxygen that the sulfites cannot protect them.
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Question 10 of 20
10. Question
If a fellow wine taster describes a wine as smelling “funky”, this usually means the offending odorant is below which odor threshold?
Correct
Odor threshold means one can tell an odor is present but not necessarily “recognize” or identify what the odor is.
Incorrect
Odor threshold means one can tell an odor is present but not necessarily “recognize” or identify what the odor is.
Hint
“Funky” is not a precise identification of a smell.
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Question 11 of 20
11. Question
What is the effect of the higher alcohol, glycerol, on wine taste?
Correct
Glycerol does provide sweetness, fullness and a smoother “mouth feel” in wine but it has no effect on alcohol perception. It is much different than glycol (diethylene or ethylene glycol), which has been added to wine in the past by unscrupulous wine sellers. Ethylene glycol, as used in anti-freeze, is a toxic poison causing organ damage and possibly death if the dose is high enough.
Incorrect
Glycerol does provide sweetness, fullness and a smoother “mouth feel” in wine but it has no effect on alcohol perception. It is much different than glycol (diethylene or ethylene glycol), which has been added to wine in the past by unscrupulous wine sellers. Ethylene glycol, as used in anti-freeze, is a toxic poison causing organ damage and possibly death if the dose is high enough.
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Question 12 of 20
12. Question
What factors influence the amount of glycerol that is found in wine?
Correct
Glycerol is a by-product of the yeast used, the grape variety and how much sugar is present. It is not a product of any fault or flaw.
Incorrect
Glycerol in wine is a natural product of the fermentation itself. It is a by-product of the yeast used, the grape variety and how much sugar is present. It is not a product of any fault or flaw.
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Question 13 of 20
13. Question
Wines fermented to dryness contain about what amount of residual sugar?
Correct
Less than 0.5 gm% is considered “dry” by almost everyone. Between 1.5 gm% and 3.0 gm% is usually labelled as “off-dry” by almost every one. Between 0.5 gm% and 1.5 gm% depends on your sensitivity threshold to sweetness as to how you might label a wine, since it is the sensitivity range for sweetness detection in the general population.
Incorrect
Less than 0.5 gm% is considered “dry” by almost everyone. Between 1.5 gm% and 3.0 gm% is usually labelled as “off-dry” by almost every one. Between 0.5 gm% and 1.5 gm% depends on your sensitivity threshold to sweetness as to how you might label a wine, since it is the sensitivity range for sweetness detection in the general population.
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Question 14 of 20
14. Question
Tannins in wine may come from stems, grape seeds, grape skins and oak treatment. In general tannins produce a “mouth feel” of astringency and dryness rather than a taste, but they can be perceived as having varying degrees of bitterness.
Which of the following statements about tannins is LEAST likely to be used by a wine judge.
Correct
When young, a wine has more “short chain” tannins whose “ends” can be thought of as causing more astringency and drying of saliva in the mouth. As a wine ages, the tannin chains link together and produce a less astringent, softer, finer mouth feel.
Incorrect
When young, a wine has more “short chain” tannins whose “ends” can be thought of as causing more astringency and drying of saliva in the mouth. As a wine ages, the tannin chains link together and produce a less astringent, softer, finer mouth feel.
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Question 15 of 20
15. Question
Residual sugar in wine is predominantly which simple sugar?
Correct
Grape sugar sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. The glucose is preferentially fermented into alcohol so if the process is incomplete, more fructose remains. Fructose tastes sweeter than glucose, gram per gram.
Incorrect
Grape sugar sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. The glucose is preferentially fermented into alcohol so if the process is incomplete, more fructose remains. Fructose tastes sweeter than glucose, gram per gram.
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Question 16 of 20
16. Question
How does a higher level of alcohol affect the taste of wine?
Correct
A higher alcohol level tends to make wine taste fuller and slightly sweeter, but if too high, it can make wine taste bitter or give a burning mouth feel.
Incorrect
A higher alcohol level tends to make wine taste fuller and slightly sweeter, but if too high, it can make wine taste bitter or give a burning mouth feel.
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Question 17 of 20
17. Question
Grapes predominantly contain tartaric, malic and some citric acid. As grapes ripen, the amount of tartaric and malic acid decreases. Malic acid disappears at a faster rate than tartaric acid.
Tastes associated with malic acid include:
Correct
Malic comes from the Latin malum meaning “apple”. Grapes high in malic acid like Pinot Noir, Norton, Baco Noir, Chambourcin and some other red hybrid grapes often need to undergo malolactic fermentation to smooth out the sharp green taste.
Incorrect
Malic comes from the Latin malum meaning “apple”. Grapes high in malic acid like Pinot Noir, Norton, Baco Noir, Chambourcin and some other red hybrid grapes often need to undergo malolactic fermentation to smooth out the sharp green taste of the malic acid.
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Question 18 of 20
18. Question
Why is potassium sorbate added to wine?
Correct
The sorbate stops yeasts from fermenting sugar so that the wine bottle does not explode or the wine does not develop “frizzante” bubbles in the bottle. Also, potassium sorbate is added to grape concentrates in wine making kits to make sure the juice does not start fermenting in the can in case there is any yeast contamination.
Incorrect
The sorbate stops yeasts from fermenting sugar so that the wine bottle does not explode or the wine does not develop “frizzante” bubbles in the bottle. Also, potassium sorbate is added to grape concentrates in wine making kits to make sure the juice does not start fermenting in the can in case there is any yeast contamination.
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Question 19 of 20
19. Question
What is the cause of a buttery taste in a wine such as a Chardonnay?
Correct
Malolactic bacteria can metabolize citric acid as well as malic acid. Diacetyl, a buttery tasting compound is produced from the citric acid. In small amounts it adds a buttery taste; however, in large amounts it can cause a fault like rancid butter.
Incorrect
Malolactic bacteria can metabolize citric acid as well as malic acid. Diacetyl, a buttery tasting compound is produced from the citric acid. In small amounts it adds a buttery taste; however, in large amounts it can cause a fault like rancid butter.
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Question 20 of 20
20. Question
Balance in wine tastes is considered a desirable quality.
Which of the following statements would best reflect a balanced wine?
Correct
Balance means that the taster does not perceive any taste component as excessively high or low for that particular type of wine. Sweetness needs high acidity to balance a wine, otherwise the taste seems “cloying.” Firm tannins with a long aftertaste may be desirable in a red wine, but it only means the wine has a good finish, not necessarily in balance with respect to mouth feel.
Incorrect
Sweetness needs high acidity to balance a wine, otherwise the taste seems “cloying.” Firm tannins with a long aftertaste may be desirable in a red wine, but it only means the wine has a good finish, not necessarily in balance with respect to mouth feel.