题目内容

The basic tastes include:

A. alcohol, tannin, sweetness, acids
B. sweetness, sourness, warmth, astringency
C. sweetness, sourness, bitterness, saltiness
D. mineral salts, sugar, sourness, bitterness

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Which of the following factors does not impact on the mouthfeel of wine?

A. Tannin
Bitterness
C. Alcohol
D. Sugar

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Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart , and/or __ aromas and flavours.

A. yeasty / doughy / mushroom
B. raspberry / plum / mulberry
C. barnyard / meaty / leather
D. vanilla / spicy / coconut

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Increased ethanol levels in wine can increase:

A. Perceived sweetness
B. Warmth
C. Body
D. All of the above

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Aroma perception differs from taste perception in that:

Aromas are detected via the olfactory epithelium
B. Aromas are tasted on the tongue
C. Aromas are detected via the tongue and the olfactory epithelium
D. Aromas are only detected via the retronasal passage

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The basic tastes include:

A. alcohol, tannin, sweetness, acids B. sweetness, sourness, warmth, astringency C. sweetness, sourness, bitterness, saltiness D. mineral salts, sugar, sourness, bitterness

Which of the following factors does not impact on the mouthfeel of wine?

Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart __________, __________ and/or __________ aromas and flavours.

Increased ethanol levels in wine can increase:

Aroma perception differs from taste perception in that:

A. alcohol, tannin, sweetness, acids
B. sweetness, sourness, warmth, astringency
C. sweetness, sourness, bitterness, saltiness
D. mineral salts, sugar, sourness, bitterness

Full-bodied red wines, such as Shiraz, are often aged in oak barrels, which impart , and/or __ aromas and flavours.