Transcription of Sensory Evaluation - SRJC
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Sensory Evaluation - SRJC
3/11/2014 Sensory Evaluation111 Sensory EvaluationWine 3 Introduction to Enology13/11/201422 Tonight's Lecture Homework Sensory Evaluation Why we taste wine Difficulties in evaluating wine How to taste wine analytically How the senses respond to wine How wines are judged233 Homework 1 You need to adjust 7000 gallons of dry, sterile filteredChardonnay to PPM Molecular SO2 Current analysis:15 PPM Free SO2by Ripper30 PPM Total SO2by Ripper pH 1 Since it is clean wine we will assume 2/3 of the sulfur dioxide that is added will go to free SO2. At a pH of a free SO2of 26 PPM will have a Molecular SO2of PPM (from chart) Conversion factor = 126 PPM (desired SO2) 15 PPM (current SO2) = 11 PPM11 PPM / = PPM to be added(7000 Gal.)
3/11/2014 Sensory Evaluation 3 13 Tasting like a Winemaker People taste (drink) wine because it tastes good. Most people don’t think too much about wine, they just need to know what they like. Winemakers drink wine because they like it, but they taste wine to get information.
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