sensory evaluation lecture 2 wine

sensory evaluation lecture 2 wine - Dr. Christian E. BUTZKE...

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Unformatted text preview: Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science butzke@purdue.edu 765.494.6500 FS Room 1261 www.fs470.org Aroma (by nose) Taste (by mouth) Retronasal smell (by nose via mouth) Subjective vs. objective evaluations Sensory Evaluation Sensory Evaluation Smell images and the flavour system in the human brain. Gordon M. Shepherd. Nature 444, 316-321, 2006 - Does not accurately communicate wine attributes- Excuse for inadequate or unsound wine knowledge- Examples: Elegant Racy Muscular Fleshy Feminine Round Dumb Presumptuous Indiscrete Terminology Narrow minded Lacks curiosity Limited experience Ego driven Strong opinions Wine Snob = typical male !? Sommelier summel-yay Wine steward who is responsible for ordering, storing and serving of wine Formal Sensory Evaluation- Terms that relate to a common source of reference, e.g. fruits, flowers, veggies- Used by winemakers, wine scientists, wine writers, wine judges- Examples: Raspberry, Fresh Cut Grass, Walnuts Bell Pepper, Chocolate,Licorice- Speak to the wine in this class using discrete terminology Discrete Terminology Descriptive Analysis Sensory Evaluation Visual Olfactory Gustatory Modes- Wine Appearance a. Color - Two values for evaluation i. Hue - what the color is Red Wine Hues Tawny Brownish Cardinal Purplish Pink Brown Red Red Red Blush Visual Mode Greenish Pale Water Amber Gold Yellow Yellow White White Wine Hues: Visual Mode Very Medium Intense Dense...
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sensory evaluation lecture 2 wine - Dr. Christian E. BUTZKE...

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