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1.1.a

Explain what is meant by sensory evaluation technique and list the four senses involved.

1.1.b

What are the advantages of being able to use the sensory evaluation technique when exploring the characteristics of Australian wines?

1.1.c

Describe the difference between finish and taste.

1.1.d

List 10 things/steps someone must do to ensure a more accurate sensory evaluation of wine.

Question 1.2

1.2.a

Identify four pieces of information about viticulture and specific wine styles, regions and production methods that might complement the sensory evaluation process.

1.2.b

List at least two specific Australian sources of information for the following:

Australian product technical information and/or reviews.

Industry directory.

Vintage reports.

Wine events.

Wine industry employment.

Matching wine with food.

Consider publications, websites, government and industry sources, field days and related information and include an example from each to illustrate how they meet the requirements.

1.2.c

Choose a technical wine industry-based publication and review one issue by listing the contents under categories such as research, technical wine making, technical viticulture, marketing, product reviews, international information, vintage reports, upcoming wine events, new food styles and more. Consider advertisements as well as the text.

Explain why you found this useful and also provide a copy and attach as evidence.

Question 1.3

1.3.a

Explain how you can develop informed opinions about Australian wines that support work as a specialist in wine.

1.3.b

In addition to having a good understanding of the Australian wines on offer, suggest at least four types of skills and knowledge that would help and support someone that wanted to work as an Australian winery tour guide.

1.3.c

What is the role of the Australian Geographical Indications Committee (GIC)? Explain its purpose with an example.

1.3.d

Suggest three factors that should be taken into account when matching wine with food, such as vegetarian, and suggest two possible wine styles which might suit vegetarian food.

Answer :

1.1.a Sensory evaluation technique refers to the process of analyzing and assessing the sensory attributes of a product, such as wine. The four senses involved in sensory evaluation are sight, smell, taste, and touch.

1.1.a Sensory evaluation technique involves assessing the sensory attributes of a product, such as wine, using the senses of sight, smell, taste, and touch. It allows for a comprehensive analysis of the wine's characteristics, including its appearance, aroma, flavor, and mouthfeel.

1.1.b The sensory evaluation technique is valuable when exploring Australian wines as it helps in understanding their unique characteristics, flavor profiles, and regional differences. It allows wine professionals to identify quality wines, detect flaws or faults, make informed decisions regarding production techniques, vineyard management, and marketing strategies, and cater to consumer preferences. By utilizing sensory evaluation, winemakers, sommeliers, and marketers can create and promote wines that align with the target market's preferences, leading to successful products and consumer satisfaction.

1.1.c Finish and taste are two distinct aspects of wine evaluation. Finish refers to the sensory experience that lingers after swallowing, including the length of the aftertaste, complexity, and any remaining flavors. Taste, on the other hand, encompasses the overall flavor perception of the wine, including aspects such as sweetness, acidity, bitterness, and saltiness. While finish focuses on the sensations after swallowing, taste encompasses the overall flavor profile experienced on the palate.

1.1.d To ensure a more accurate sensory evaluation of wine, it is important to follow certain steps. These include using proper glassware designed for wine tasting, controlling the tasting environment to minimize external influences, evaluating multiple samples to establish benchmarks, taking detailed notes to record observations, cleansing the palate between samples, conducting blind tastings to eliminate bias, evaluating the appearance of the wine for clarity and color, assessing the intensity and complexity of the aromas, evaluating the flavor profile and structural elements such as acidity and tannins, and practicing consistency in scoring to maintain objectivity and reliability in evaluations. These steps help to ensure a systematic and thorough assessment of the wine's sensory attributes.

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