FER-1000 Lecture Notes - Lecture 7: India Pale Ale, Merlot, Mouthfeel
20 Mar 2017
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Document Summary
Fermentation science sensory science part ii. Ability to smell compounds can be genetically determined. Combination of molecules / receptor responses creates memory. Aroma connected to memories and emotions -> easier to remember. Aerating the sample in the mouth improves perceived aroma. Gently swirl glass to help aroma release. Real life example: the wine is well balanced, having a good texture and weight, excellent structure filled with supple layers of flavor filled fruit aromas. The above description does not state whether the wine is a white or a red. Real life example: the color of the wine is a deep red with great intensity. On the nose, the wine shows delicious hints of plums and herbs, as well as chocolate and spice, while integrating perfectly with the dark fruit flavors. The above description does not say if the wine is a merlot or shiraz. Real life example: xyz is a highly fermented beer to be savored.
