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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, Lussac, stimulus, heat, watery, focus, oral, yeast, throat, biosynthesis, focused, flavors, alcohol, rinse, odor, effervescent, smell, aromatic, social, juice, spit, Pasteur, palate, beer, smoothness, rigorous, tannins, seldom, craft, sugar
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:
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######################### (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
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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."