HB 409: Introduction to Wine
For items 1-5 match the terms with the definitions.
A. Those chemical and physical characteristics of food and wine that affect our senses
B. The scientific study of wines and winemaking
C. The science of grape growing
D. A beverage produced by the fermentation of grapes
E. The use of the senses of sight, smell, taste, and touch to learn about wine.
3. Sensory evaluation
4. Organoleptic characteristics
6. The species of grapes from which most wines are made.
Chapter 1: The Delights and Rewards of Wine Study
1. In the Earliest, ancient Mediterranean civilizations wine was the first drink of the common citizen.
2. Scholars who have studied the origins of alcohol abuse agree that the American pattern of prohibiting exposure to alcoholic beverages until age 21 is one of the most effective ways to prevent alcohol abuse.
3. Demographic studies have shown that wine drinkers are better educated and earn more than non-wine drinkers.
4. At what blood alcohol concentration do most people perceive the maximum relaxation?
5. Wine provides about how many calories per four-ounce serving?
6. Although wine has a 4000-year history of therapeutic use, it is not considered useful in today’s hospital setting in the U.S.
7. The people who should be most concerned about sulfites in wine are sulfite-sensitive, steroid-dependent asthmatics.
8. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
9. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of cardiovascular mortality compared to non-drinkers