week6 - Sensory Evaluation of White Table Wines Lesson 6...

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1 Sensory Evaluation of White Table Wines Lesson 6 (Chapter 4) Experts • Experts have the ability to perceive and describe perceptions precisely. • Harvard psychologist Gregg Solomon – Interested in the relationship between language, perception, and expertise. – Research Focus: • The extent to which the language of experts reflects a more differentiated/precise apprehension of the physical world. Solomon’s Experiment • Solomon compared the language used by un-coached novice’s and expert wine tasters. – Wine Experts • Able to identify and name several attributes. • Inter-rater reliability
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2 Next Focus on Olfaction Evaluation 4.1 Focus on Olfaction Evaluation 4.1 • Purpose: – To become familiar with some common aromas found in white varietal table wines. – To familiarize yourselves with known aroma terms; so you can have access to them when describing table wines. – Smell and identify nine reference standards for white table wines • Each of which represents a descriptive term from the wine aroma wheel Focus on Olfaction Evaluation 4.1 • Objective – Improve your ability to • Talk about wines accurately • Use of common set of terms for white table wines.
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3 If not in class • If you are doing Evaluation 4.1 out of class, it is best to work with one or more other people. – Please see page 351 for instructions – Ideally the person preparing the samples should not take part in the evaluation – Alternatively, one person could prepare the samples and label 1-9, while a second person re- label the samples A through I. Make sure to keep a record of the coding and recoding! Prior to the Evaluation • Reacquaint yourself with the aroma wheel: – Page 33 of the text or Lesson 4 – http://www.winearomawheel.com/ – http://www.discover-wine.com • It is in the “tool kit” Prior to the Evaluation • Demonstrate – The importance of olfaction – That flavor is odor • You’ll need someone to help you: – Hold your nose tightly shut and have your accomplice place a pinch of a ground spice on our tongue » While your nose is shut, think of what you sense » Open your nose and explore how your sensing differs – Do the same with a solution of 1 tsp of extract in 1 quart of water
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4 Prior to the Evaluation • Locate Sensory Evaluation 4.1 • Wash your hands (and face?) thoroughly to remove any distracting odors Instructions for 4.1 Close your eyes as you smell each sample To help focus, alternate between the base wine and the odor samples As you smell the samples: First: Note the/any associations that come to mind Second: Locate, or guess, the best fitting third tier aroma from the aroma wheel (outer array) After revealing the aromas we are working with Locate, or guess, which of the samples fit the revealed odors Instructions for 4.1 • After the specific identity of the aroma samples has been revealed: – Paying particular attention to the aromas you did not identify correctly
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week6 - Sensory Evaluation of White Table Wines Lesson 6...

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