Flavors o - Study guides, Class notes & Summaries

Sake WSET Level 1 (2023/2024) Graded A Japanese name for basic sake Futsu-shu Color(s), abv, flavors futsu-shu Colorless, pale yellow or green. 15-17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors Two big aroma categories of Sake Floral/fruity and cereal/lactic Daiginjō meaning 'Big' ginjō Junmai meaning 'Pure rice'; No alcohol added Two grades of premium sake that have more cereal/lactic aromas, higher acidity and more umami. Junmai, honjōzō What is responsib...

HADM 4300 Prelim 1 Latest 2023 Already Passed wine sweet spot 30-50 degrees parallel, north and south Defective odors: Sulfur Dioxide hydrogen sulfide mercaptans oxidized maderized corked brettanomyces sorbate peddiococus Stinging sensation (in the nasal passage) Classic Guidelines of serving wine: o White wine before red o Light wine before heavy o Dry wine before sweet o Simple wine before complex/richly flavored wine Red wine served too warm can taste can taste flat, flabby, life...

What information is listed on a wine label? - Answer-- Where the wine was made/bottled - Grape varietal - Labels can be generic, proprietary, or varietal (in the US) - Producer/négociant - Vintage What are the major differences between how white and red wines are made? - Answer-- Red wine is made by including the skins of the grapes in the maceration process Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine's concentration, quality, flavor and pri...

WSET Diploma 2019 - D5 – Fortified study guide complete aid (fall 2024) WSET o Diploma o 2019 o - o D5 o – o Fortified o study o guide o complete o aid o (fall o 2024) Considerations o in o grape o variety o selection o for o fortified o wines. o - o correct o answers-Aroma o and o Flavor o vs o Neutrality Acidity, o Color o and o Tanin Differentiate o the o choices o made o as o it o pertains o to o the o flavor o and o aromas o of o the o selected o grape o variety o in o the...

wine sweet spot - 30-50 degrees parallel, north and south Defective odors: Sulfur Dioxide hydrogen sulfide mercaptans oxidized maderized corked brettanomyces sorbate peddiococus - Stinging sensation (in the nasal passage) Classic Guidelines of serving wine: - o White wine before red o Light wine before heavy o Dry wine before sweet o Simple wine before complex/richly flavored wine Red wine served too warm can taste - can taste flat, flabby, lifeless, and "hot" - you g...

targeted prevention (selective) correct answers Focus in on particular subset of that population (most at risk) NOTE: • Physical abuse and neglect can be targeted together in the same program, sexual abuse cannot. -a prevention course that is for a specific population -EX: prevention for physical abuse for children in low SES -Targeted is a little bit more specific indicated prevention correct answers - Outcome that we are trying to prevent is starting to occur - EX: trying to prevent...

What information is listed on a wine label? - - Where the wine was made/bottled - Grape varietal - Labels can be generic, proprietary, or varietal (in the US) - Producer/négociant - Vintage What are the major differences between how white and red wines are made? - - Red wine is made by including the skins of the grapes in the maceration process Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine's concentration, quality, flavor and price? - - Viti...

WSET LEVEL 1 SAKE EXAM LATEST 2024 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES|GRADED A+ What are common flavors found when less layers are polished away? - ANSWER-acidity, umami, cereal, lactic What are common flavors found when more layers are polished away? - ANSWER-fruity, floral Polishing ratio of honjozo and most junmai - ANSWER-70% or less Polishing ratio of ginjo or junmai ginjo - ANSWER-60% or less Polishing ratio of daiginjo or junmai daiginjo - ANSWER-50% or less...

Test Bank for Advertising and Promotion An Integrated Marketing Communications Perspective 9th Edition Belch Multiple Choice Questions 1. According to the marketing and promotions process model, the marketing process begins with the: A. development of the marketing mix. B. development of a marketing strategy and analysis. C. development of the promotional mix. D. determination of the target market. E. establishment of marketing objectives. 2. A(n) is a document that evolves...

18th ; organic ; living ; inorganic ; minerals - During the ____ century, "______" materials are defined as those substances derived from ______ sources, and "_______", those coming from ________ "VITAL FORCE" - Organic compounds were thought to contain a? Vital Force - a mysterious metaphysical ingredient ONLY supplied by living organisms CANNOT ; living sources - One consequence is that organic compounds CANNOT be synthesized (prepared) in the laboratory, thus, they can only com...