The senses used in the sensory evaluation of wine include:
A. Taste and smell
B. Taste, smell, touch and sight
C. Taste, smell and sound
D. Taste, smell and touch
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In wine studies, sensory evaluation:
A. Involves subjective learning
B. Is an ability that cannot be learned
C. Involves objective learning
D. Involves having the senses evaluated
Taste is perceived by:
A. Taste buds located on the tongue
B. Taste buds located on the tongue and olfactory epithelium
C. Taste buds located on the tongue and the sense of touch
D. Taste buds located on the tongue and olfactory binding protein
Why do we often select sites with low to medium rainfall when establishing a vineyard?
A. Drier conditions reduce the risk of pest and disease problems
B. To increase the size of the canopy
C. It’s easier to prune the vines
D. To increase the amount of fruit the vines produce
Higher temperatures generally result in higher sugar levels and reduced acidity.
A. True
B. False
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