葡萄酒品尝学习题

《葡萄酒品尝学》习题

REVIEW QUESTIONS OF WINE TASTING

绪论

1．品尝学的定义、研究内容；

2．品尝的定义(原理)、目的、作用(消费者、专业人员)、过程；

3．品尝员应具备的要求和条件及达到的途径?

3．如何学好品尝学?

INTRODUCTION

1. The definition and the content of the science of Wine Tasting.

2. The definition, purpose, function, and process of Wine Tasting.

3. What qualities should the winetaster have and how can they have these qualities?

4.How to study Wine Tasting well?

品尝的生理学原理

1．神经感受器包括哪些？

2．视器的结构功能

3．与视觉、味觉触觉有关的神经

4．四种基本呈味物质的敏感区

5．嗅觉通道的构成

6．嗅球、味蕾的作用

7．视觉调节、色调、色度、感觉分析、总体辨别

8．获得正确的感官特性的条件

THE NEUROPHYSIOLOGICAL MECHANISMS OF TASTING

1. What senses are used in wine tasting?

2. The structure and function of eyes.

3. What are the nerves related to the sight and taste?

4. What are the sensitive zones of the four primary tastes on the tougue?

5. What are the routes of air get to the olfactory epithelium?

6. The function of olfactory bulb and taste buds?

7. Definition of sensory analysis, global recognition, tint and depth of color, and sight regulation.

8. How to get the ture sensory characteristics of wine?

葡萄酒的外观分析

1．葡萄酒的外观特性包括哪些指标？

2．葡萄酒外观的分析方法

3．葡萄酒的外观与酒的种类、酒龄、缺陷等的关系

4．各类葡萄酒正常的颜色

5．描述葡萄酒外观的词汇

THE VISUAL ASPECTS OF WINE

1. What index can show the visual aspects of wine?

2. The method of evaluate the visual aspects of wine?

3. The relationship between the visual aspects and the type, age, and faults of wine.

4. The color vocabulary of different types of wine.

5. The vocabulary of describing the visual aspects of wine.

6.Make a Davis color wheel in Chinese according to the English version.

7. Make a Davis color wheel in Chinese according to the English version.

葡萄酒的香气分析

1.呈味物质的分类，气味的分类

2.葡萄酒中香气的分类及各类香气的影响因素

3.葡萄酒中有缺陷的香气的种类及描述词汇

4.橡木味的来源及对三类香气的影响

5.葡萄酒香气的分析方法及各次闻香的作用

6.如何提高葡萄酒香气分析的敏锐度

7.对照Davis aroma wheel，制作中文的香气盘

8.将描述葡萄酒香气的词汇进行归类比较

9. 将描述葡萄酒澄清状况的词汇进行归类比较

Aroma Characteristics & Aroma Analysis

1. The classification of odors and odorous substances in wine.

2. The classification of odors in wine and what affect the odors.

3. What are the off odors in wine and how to describe them?

4. What are the sources of oak odors and how about its function in tertiary aroma?

5. How to smell wine and how about the function of every step?

6. How to improve the sensitivity when smelling the wine?

7. Classify and compare the words of aroma of wine.

8. Classify and compare the words of color of wine.

9. Classify and compare the words of clarity of wine.

葡萄酒的口感分析

1．四种基本呈味物质及其敏感区

2．人对含有基本呈味物质的混合溶液的反应

3．葡萄酒中呈现甜、酸、咸、苦的物质