a preparatory course for aws certified wine judge training
TRANSCRIPT
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Introduction to Wine Judging
A preparatory course for AWS Certified Wine Judge Training
Gary C. Pavlis, Ph.D.Agricultural Agent of Atlantic County
Rutgers Cooperative Extension
Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
UMD/Maryland Cooperative/WMREC
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Introduction to Wine Judging
Gary C. Pavlis, Ph.D.Agricultural Agent of Atlantic County
Rutgers Cooperative Extension
Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
UMD/Maryland Cooperative/WMREC
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Objective:
“To be a betterwine evaluatorand to bepreparedto take theAWS CWJT I
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WINE JUDGMENT• OBJECTIVE
– Objectivism: external, real, worthwhile things rather than thoughts or feelings; tasting or judging for competition
– Based on ability, experience, communication– Must identify differences in wine– Serious business!!
• SUBJECTIVE – Personal taste and preference, like-dislike criteria
• Personal “like - dislike” criteria is not the objective standard of judging.
Subjective evaluation is the main stumbling block in becoming a good wine judge.
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CHARACTERISTICS OF A GOOD WINE JUDGE
• Establish, know, and understand sense abilities and thresholds
• Know wines including grapes, types and styles
• Develop philosophy that all grapes can make good wine
• Consistent application of objective qualitative factors• DO NOT USE LIKE-DISLIKE CRITERIA
• Communicative knowledge and application of accepted standard nomenclature– Aroma Wheel
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Appearance• Factors:
– Clarity (tilt glass - look at edge white background) • Clear, Hazy, Cloudy/Dull Brilliant
– Color• Hue, Saturation, Purity• straw to golden; purple to red; oxidized; age
– Intensity– Reflectance– Body – density or “legs”
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Aroma and Bouquet• Aroma: Odor of the grape variety• Bouquet: Odor of winemaking, aging
• Yeast selection• Oak: Vanilla, toasty, smoky, etc.• Malo-lactic: Buttery, sometimes “cheesy”• Bottle Aging: Time in the bottle, storage
conditions– UC Davis AROMA Wheel
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Physiology of the Noseolfaction and taste
•Olfactory epithelium: roof of nasal passage. •Olfactory receptors respond to gas molecules• Taste and smell chemoreceptors respond to molecules
that are dissolved in mucus fluid • Careful with decongestants!
•Two routes of smells, nose and post-nasal • Most taste actually “smell perceived on the tongue.”
• 40 million smell receptors vs. 1 million for taste•Receptor cells die and regenerate 30-60 days
• Certain viruses kill cells
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Aroma Thresholds
• THRESHOLD--concentration level in air above which we sense the aroma.
• Odor unit = concentration (ppb)/threshold• > 1, you smell it!
• Thresholds not constant, good days/bad days, colds, etc.• Chemoreceptor health
Learn your thresholds!!!
A B C
Concentration(ppb) Threshold
(1 odor unit)
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Smell Testing a Wine•Sniff quickly and deeply--aroma of
volatile compounds•Swirl one or two quick revolutions--
increase surface area for less volatile compounds (bouquet)
•Hold wine in mouth--warming releases odor molecules, draw air through the wine to release still more volatiles.
• Trust FIRST IMPRESSIONS• DON’T HOLD TOO LONG in mouth• AVOID FATIGUING taste receptors
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Wine Aroma Wheelcopyright A C Noble 1990,2002; www.winearomawheel.com
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WineAromaWheel -FruitySection
copyright A C Noble 1990,2002; www.winearomawheel.com
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Taste• Four Basic Taste Sensations
– Sweetness - sugar, alcohol, glycerin (short)– Acid - malic, citric, tartaric (lingers)– Salt– Bitter – astringency; phenols
• Quality Components– Balance
• Sweet/acid; – Body
• Tactile, fullness, alcohol– Flavor (combination with aroma)
• Fruit flavors
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http://www.sciam.com/2001/0301issue/0301smith.html
“Making Sense of Taste”
Smith, D.V. Margolskee, R.F.
ScientificAmericanMarch, 2001
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Smell
Taste
Flavor=
+
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What is in Wine?• Water 85-90%• Ethanol – preserve, flav enhan, psych 7-14%• Sugars – sweetener, enhancer 0.1-15%• Acids – Organic, inorganic; crisp sour 0.6-1%• Tannins – pigmnts, phenols; health; pres; 0.6-1%• Volatile compounds – aroma, bouquet +200• Proteins vitamins, minerals little
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Taste Chemical %sweet sugar 20sour & acid H+ Ion &acids 1salty Sodium ion .1bitter phenolics .01
Smell Chemical %grape aminoacetophenone .000001orange linalool .0000001apple et 2-mebutyrate .00000001bell pepper i-bu-2-mepyrazine .000000001
Flavor = Taste + Smell
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Spit• Need only small volume to evaluate
– Coat mouth• Moderation
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Aftertaste• Quality finish usually is what distinguishes
quality wines– Length of finish– Type
• fruity/descriptors• acid or sugar• smooth/rough/bitter• tannin level (primarily for reds)
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Taste• Four Basic Taste Sensations
–Sweetness - sugar, alcohol–Acid–Bitter – astringency; phenols
• Wine Quality Evaluation–3 wines
• 20 point AWS Scoring sheet
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AWS 20 Point Scale• Appearance
– 3 - Excellent– 2 - Good– 1- Poor– 0 - Objectionable
• Aftertaste– 3 - Excellent– 2 - Good– 1- Poor– 0 - Objectionable
• Aroma and Bouquet– 6 - Extraordinary– 5 - Excellent– 4 - Good– 3 - Acceptable– 2 - Deficient– 1- Poor– 0 - Objectionable
• Overall Impression– 2 - Excellent– 1- Good– 0 - Poor
• Taste and Texture– 6 - Extraordinary– 5 - Excellent– 4 - Good– 3 - Acceptable– 2 - Deficient– 1- Poor– 0 - Objectionable
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Home study• Four Components
– Sweetness - sugar, alcohol– Acid– Bitter – astringency; phenols
• Wine Quality Evaluation– Americans, French Hybrids, Fruit,
Specialty, Vinifera– Flaws Practice Practice Practice
• Read
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Joseph A. Fiola, Ph.D.Specialist in Viticulture and Small Fruit
UMD/Maryland CooperativeWMREC 18330 Keedysville Rd
Keedysville MD [email protected]
www.grapesandfruit.umd.edu