Lecture 20 - LEC 20 LEC 20 FUNDAMENTALS OF FUNDAMENTALS OF...

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Unformatted text preview: LEC 20 LEC 20 FUNDAMENTALS OF FUNDAMENTALS OF SENSORY EVALUATION SENSORY EVALUATION THE PATHWAY TO A GOLD MEDAL Checking for 1 o Chemistry Destem Press Barrel fermentation Barrel aging Winemaker oversight TYPES OF WINE SENSORY EVALUATIONS  GENERAL tasting of wine of different syles  VERTICAL tasting the same wine through a vintage series  HORIZONTAL a focus on one variety to assess relative quality  BLIND TASTING - assessment of relative properties or quality without any information about the wine source See KOLPAN (CH. 3) FOUR STEPS IN LOOKING FOR WINE SENSORY COMPONENTS  APPEARANCE looking for color, intensity clarity  AROMA by swirling & smelling  TASTE sour, sweet, bitter, salty  FLAVOR combination: aroma, taste, viscosity hotness, astringency Wine Defects by Odor Wine Defects by Odor • Sulfur dioxide (burnt matches) • Acetic acid (vinegar) • Acetaldehyde (apple or sherry odor) • Ethyl acetate (fingernail polish) • Hydrogen sulfide (rotten eggs) •...
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This note was uploaded on 01/24/2010 for the course CHEM 80H taught by Professor Crews during the Spring '09 term at University of California, Santa Cruz.

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Lecture 20 - LEC 20 LEC 20 FUNDAMENTALS OF FUNDAMENTALS OF...

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