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?INTRODUCTION1. 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 TASTING1. 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 WINE1. 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 Analysis1. 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4．酒精的双重味感5．二氧化碳对葡萄酒感官质量的影响6．葡萄酒各种味感在口腔中的变化7．干白、干红葡萄酒余味持续的基础8．品尝的12秒理论9．葡萄酒口感分析技术10．味长、味短、后味、尾味、余味、共同化学觉11．口感描述的词汇THE TASTE OF WINE1. What are the four primary tastes and how about their sensitive zone on the tongue?2. How about the reaction of human being when tasting a liquid containing the four primary tastes?3. What are the substances of the sweet, acid, salt, and bitter in wine?4. What are the double tastes of alcohol?5. How about the influence of CO2 on wine?6. How about the changes of tastes in mouth?7. What are the bases of the persistence of dry red and white wine?8. What is the Twelve Seconds Theory of winetasting?9. How to taste wine?10. Definition of long, short, aftertaste, persistence, and common chemical sense.11. Vocabulary of in-mouth impression.葡萄酒的平衡1．葡萄酒的平衡包括哪些方面2．各类葡萄酒的味感平衡式3．呈味物质间有哪些相互作用4．呈香物质间有哪些相互作用5．呈味物质与呈香物质如何相互作用6．味觉平衡实验的内容7．葡萄酒的柔和指数及说明的问题8．为什么乙酸乙酯是气味相互作用的良好例子9．香气质量包括哪些方面10．关于葡萄酒结构和香气的描述词汇BALANCE IN WINE1. What balances should be considered in wine?2. How about the balance formula in different types of wine?3. How about interact of the taste substances?4. How about interact of the odorous substances?5. How about interact between the taste substances and the odorous substances?6. What is the experiment to illustrate the balance in wine?7. What is the supple index of wine?8. What is the function of ethyl acetate when studying interacts of the odorous substances?9. How to express the odor quality of wine?10. Vocabulary of structure and odor of wine.葡萄酒的质量和风格1.葡萄酒质量、风格、典型性的定义2.影响葡萄酒质量的风格的因素及自然因素和人为因素的关系3.根据自然因素对葡萄酒质量的重要程度，如何对葡萄酒进行分类（质量分类）4.根据产地特点和酿成酒的质量，将产地分为哪几类？5.根据葡萄品种的遗传特性和酿成酒的质量，将品种分为哪几类？6.法国葡萄酒按照质量高低分为哪几级？7.法国AOC酒是限定了哪些因素生产出来的？8.法国葡萄酒标签必须标明的内容9.德国葡萄酒按照质量高低分为哪几级？Qmp级又分为哪几级？10.意大利国葡萄酒按照质量高低分为哪几级？11.葡萄酒检验中A类、B类不合格分别包括哪些项目？12.葡萄酒的多样性、层次性的含义13.如何评判葡萄酒的质量和风格？QUALITY AND STYLE OF WINE1. Definition of quality, style, and typicity.2.What are the factors influencing quality and style of wine and how about the relationship between the natural factors and the artificial ones?3. How to classify the wines according to the importance of the natural factors acting on the wine?4. How to classify the origin of wine according to the characteristics of the origin and the product quality?5. How to classify the variety of wine according to the heritage characteristics of the variety and the product quality?6. How about the classification of French wines?7. What are controlled when making AOC of French wines?8. What must be written on the label of French wines?9. How about the classification of Germany wines?10. How about the classification of Italian wines?11. Which indexes are included in the A and B substandard respectively when analyzing the wine?12. Definition of diversity and hierarchic of wine.13. How to judge the quality and style of wine?品尝的组织和结果分析1.论述组织一次葡萄酒品评需要做哪些工作？2.葡萄酒品评环境的要求3.酒杯的要求和准备4.酒样的分类依据5.酒瓶的开启方法6.提供酒样的顺序和原则7.各类葡萄酒的品评温度8.各种品尝方法（对比、二三、三角、多样品比较、多样品单个）的酒样数、杯子数、品尝顺序、目的、回答的问题？9.每天、每一轮品评的酒样数量要求10.根据品评目的不同，葡萄酒有哪几种类型的评语？ORGANIZATION WINETASTING1. What should prepare when organizing winetasting?2. The requirement of tasting environment.3. The requirement of tasting glasses.4. How to classify the wines before tasting?5. How to open the bottles?6. The principles and sequences of offering wines when tasting.7. The temperature of wines tasted.8. How about the different tasting method (how many wines, how many glasses, tasting sequence, purpose, questions should be answered)?9. How many wines can be tasted among one time and one day?10. How many comments (remarks) are there according to different tasting purpose?。