quality of wines directly ()6.Qualities are more readily perceptible than defects. ()7.Odor blindness(anosmia)can refer to the loss of a person's ability to smell all odors or just the ability to smell a certain odor. ()8.Blind tastings means tasting wines only use nose and mouth but not eyes. ()9.When you taste a liquid containing the four primary tastes in solution,the different tastes are perceived at the same time ()10 Where fine wines are concerned,chaptalization should be considered more as a means of improving an acid crop than as a means of tempering the character of tannic grapes ()11.Taste underlines smell and smell reinforces taste in wine ()12.Wines that are rich in primary aroma develop the most bouquet ()13.Saltiness is felt by the edges and the central surface of the tongue ()14.You probably won't be surprised to learn that at a gross level we are least sensitive to sweetness. ()15.Sweetness is felt only at the top of the tongue. 第6实共6