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Notes on video lecture:
Assessing Wine: Color, Clarity, Viscosity
Notes taken by Edward Tanguay on April 10, 2015 (go to class or lectures)
Choose from these words to fill the blanks below:
fortified, brown, yellow, tannin, swirling, alcohol, ages, aroma, cloudy, transparent, age, salmon, oxidation, shade, sugars, clarity, brown
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sensory evaluation of wine accesses:
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appearance
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flavor
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taste
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texture (mouth-feel)
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uses
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sight
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smell
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taste
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touch
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determined by components
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alcohol
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color
•
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acids
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aroma and flavor compounds
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color and of wine
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color
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intensity
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depth
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hue or
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wines
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colorless
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yellow
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golden
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rosé
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orange
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pink
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red
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ruby
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purple
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brick red
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sometimes
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appropriate for wines
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but indicates in white wines
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develops as wine
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white wine
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initially: colorless
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with time: color deepens to
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red wine
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initially: purple
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red
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brick red
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red
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clarity
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good
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brilliant
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bright
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clear
•
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bad
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dull
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hazy
•
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opaque
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viscosity
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provides an indication of its body
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can be easily assessed by the glass
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tears formed on side of glass
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high levels of sugar or
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due to surface tension
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e.g. sweet and fortified wines
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watery
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light-bodied wines
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visual assessment can determine
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style
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quality
Vocabulary:
 tannin, n. a type of biomolecule which is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids ⇒ "Our perception of the sensory attributes contributed by the various components of wine, primarily alcohol, sugars, acids, color, and tannin, and aroma and flavor compounds determine our overall impression of wine quality." |
 polyphenol, n. a secondary metabolite of plants and generally involved in defense against ultraviolet radiation or aggression by pathogens ⇒ "A tannin is a type of biomolecule which is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins." |
Spelling Corrections:
viscoscity ⇒ viscosity
 |