The Learn Tracker
...life-long learning: structured, organized, searchable...
922
Lectures Watched
Since January 1, 2014
Hundreds of free, self-paced university courses available:
my recommendations here
Peruse my collection of 275
influential people of the past.
View My Class Notes via:
Receive My Class Notes via E-Mail:

VIEW ARCHIVE

Contact Me via E-Mail:
edward [at] tanguay.info
Notes on video lecture:
The Sensory Experience of Wine
Notes taken by Edward Tanguay on June 21, 2017 (go to class or lectures)
Choose from these words to fill the blanks below:
fructose, heat, smoothness, flavors, biosynthesis, Pasteur, oral, seldom, craft, smell, throat, tannins, focus, rinse, sugar, Lussac, palate, odor, effervescent, rigorous, spit, social, aromatic, yeast, watery, juice, beer, focused, stimulus, alcohol
•
what is wine
•
the self-preserved            of the grape
•
a pleasant alcoholic beverage
•
a complex liquid sensory                 
•
grapes used for making wine              taste like the wine they are going to make
•
walking through the vineyard tasting grapes, they're delicious
•
but they don't specifically taste like Cabernet or Pinot or Chardonnay or Zinfandel
•
people often think that the grapes and the knowledge of when their ready to pick and harvest, is automatically implied by the                we are tasting in the grape at that stage
•
wine is a complex translation, transformation,                          of elements found in the grape into the final product that we love as wine
•
Gay-             (1778-1850)
•
knew about sugars
•
wrote the first balanced equation to transform            to wine
•
sugar is converted into alcohol with some gas escaping (CO2) and         
•
Louis                (1822-1895)
•
confirmed the existence of            as a transformative microbe
•
raw material stage of the grape
•
energy source for yeast is glucose and                 
•
contains much more
•
               (makes wine taste dry)
•
vitamins
•
flavor precursors that the yeast will use
•
yeast are the biosynthesizers
•
creating a medium that is more and more alcoholic
•
final product
•
not just ethanol and water
•
sweetness
•
bitterness
•
acidity
•
aromatics
•
flavor in wine
•
has many parts
•
odors
•
taste
•
mouth feel,          sensations
•
weighty or             
•
four senses used
•
seeing
•
smelling
•
tasting
•
touching
•
to evaluate viscocity, density,                     , roughness, temperature
•
they overlap
•
when I look at a glass of wine, I can already            it
•
when I bring it up to my nose, I'm still looking at it
•
I see it
•
pull some air through it to make it turbulent and pop off some                 
•
all of our senses are used when we taste a glass of wine critically
•
wine tasting
•
tends to be             
•
while visiting wine country
•
while at a friend's house
•
sensory evaluation of wine is a more                activity
•
every time you taste a wine, you can acquire a large amount of sensory information
•
in a more                  setting when you are wanting to learn about a wine
•
characteristics of being a good wine taster
•
knowledge of basic sensory properties
•
knowledge of flavor and          components
•
critical wine tasters         , wine-tasting party goers swallow
•
wine has quite a bit of                in it
•
some insist that they cannot grasp the full sensory experience of          unless they sip a little bit at the end
•
beer is                          and perhaps they like the feedback they get from that
•
but most wines are 3 to 4 times the alcohol of most beers
•
not compared to modern            beers which can be 15% alcohol, but in general
•
if wine tasters started sipping they were very quickly lose their           , probably after the second sip
•
spitting is important
•
there are no taste buds down your             
•
keep a spit cup and pure water handy to            in between wines
•
what you need to taste and smell in the wine can be perfectly derived while the wine is on your             

People:

######################### (1778-1850)
French chemist and physicist known mainly for his discovery that water is made of two parts hydrogen and one part oxygen, together with Alexander von Humboldt
  • produced the degrees Gay-Lussac used to measure alcoholic beverages in many countries
  • in 1802 he formulated the law, Gay-Lussac's Law, stating that if the mass and volume of a gas are held constant then gas pressure increases linearly as the temperature rises
  • in 1804 he and Jean-Baptiste Biot made a hot-air balloon ascent to a height of 7,016 meters in an early investigation of the Earth's atmosphere, collecting samples of the air at different heights to record differences in temperature and moisture
  • in 1808 he was the co-discoverer of the element boron together with Louis Jacques Thénard and Sir Humphry Davy.
  • In Paris, Rue Gay-Lussac lies between the Palais du Luxembourg and the Sorbonne

Spelling Corrections:

viscocity ⇒ viscosity

Ideas and Concepts:

Working definition via tonight's Wine Analysis class: "Wine has been defined in many ways for many reasons and in many contexts, but seen with an eye for sophisticated analysis, one can say that wine is a complex liquid sensory stimulus."
The Sensory Experience of Wine