When a taster refers to the nose of a wine as "hot," what are they referring to? Select one: a. All the taster can smell are the phenols released by the wine being warm. b. The aromatic profile is accurate to the grape variety. c. There is an overwhelming waft of alcohol coming off the scent of the wine. d. The wine is too warm, so fruit aromatics are more apparent. e. The wine is too warm (not chilled enough) for optimum tasting.

When a taster refers to the nose of a wine as "hot," what are they referring to? Select one: a. All the taster can smell are the phenols released by the wine being warm. b. The aromatic profile is accurate to the grape variety. c. There is an overwhelming waft of alcohol coming off the scent of the wine. d. The wine is too warm, so fruit aromatics are more apparent. e. The wine is too warm (not chilled enough) for optimum tasting.

Basic Clinical Lab Competencies for Respiratory Care: An Integrated Approach

5th Edition

ISBN:9781285244662

Author:White

Publisher:White

Chapter2: Basic Patient Assessment: Vital Signs And Breath Sounds

Section: Chapter Questions

Problem 8SEPT

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