T/F

In the earliest, ancient mediterranean civilizations wine was the first drink of the common citizen?

False-

At the time, wine was the drink of the priesthood and of the wealthy

T/F

Scholars who have studied the origins of alcohol abuse agree that the AMerican pattern of prohibiting exposeure to alcohol until 21 is one of the most effective ways to prevent abuse.

FALSE

These scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is one of the most effective ways to prevent abuse.

T/F

Demographic studies have shown that wine drinkers are better educated and earn more than non-wine drinkers.

T/F

Although wine has a 4000 year history or therapeutic use, it is not considered useful in today's hosiptal setting in the US.

FALSE.

A survey of US urban hospitals found that wine was used as an appetite stimulant, for its general therapeutic value and as an aid to slepp in place of tranquilizers.

T/F

The people who should be most concerned about sulfites in wines are sulfiute-sensitive, steriod-dependent asthmatics.

T/F

The research reviewd by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of cariovascular mortality compared to non-drinkers.

T/F

Although, Dr. Martons review of the research literature showed a 50% increase in breast cancer for moderate drinkers comapred to non-drinkers, there are a # of reasons why our understanding of the relationship between moderate drinking and breast cancer is less certain than it is for cardiovascular disease

T/F

About 90% of women who are active alcoholics during pregancy will deliver a child who clearly suffers from FAS.

False-

About 10% of women...

T/F

Sensory stimuli in wine are restricted to being either chemical or physical "activators"...

T/F

Wine tasting focuses on a relatively narrow range of existing colors?

FALSE

In winetasting we take advantage of a large part of our capacity to distinguish a wide range of colors from yellow-greens to brick reds and purples.

T/F

Overall quality in red wines is correlated with total color and pigment content.

T/F

Our appreciation of wines is mainly due to their odor.

T/F

The max. sensitivity of our sense of smell has been estimated at one part per 10,000?

False.

it's 1 part per million sometimes trillion

T/F

It has been estimated that the average person can learn as many as 200 odors.

False.

The estimates suggest we can learn about 1000 odors, Wine has about 200 odors.

T/F

The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10 % of the air reaches it in normal breathing.

T/F

We can only smell volatile molecules that can evaporate from the surface of a wine at the range of temperatures at which it is customarily served.

T/F

Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in inhaled air.

T/F

We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just one place.

T/F

Adaption is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaption by resting 15-45 seconds between sniffs when evaluating wines.

T/F

An example of taste adaption is the fact that we are unaware of the taste of our own saliva.

T/F

PTC tasting is a well-documented example of how dramatically people can vary in thier ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

False

PTC tasting does not predict a person's sensitivity to bitterness in wines.

T/F

Anosmia can refer to the loss of a person'ss ability to smell all odors and the term "specifc anosmia" is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.

T/F

The NATIONAL GEOGRAPHIC Smell Survey found that olfactory sensitivity is reduced during pregancy and that odor perception declines during aging.

T/F

Women are more able to learn to identify odors than men.

T/F

Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eleiminate stimulus errors which occur when irrelevant criteria are used to judge wines.

T/F

Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions.

False.

Giving an odor a verbal structure, such as our association with the odor and dictionary - style definition, enchances our ability to recall its name.

T/F

The wine aroma wheel was designed to enhance the accuracy of communication about wine odors among members of the wine industry.