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Wine tasting: a professional handbook

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.

With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine.
Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perceptionIncludes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combinationProvides a flow chart of wine tasting steps and production proceduresPresents practical details on wine storage and the problems that can occur both during and following bottle opening

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Detail Information

Series Title

Food Science and Technology

Call Number

[ITP-LIB-548]

Publisher

ne : Academic Press Inc., 2017

Collation

xiii, 415 pages : illustrations (some color) ; 29

Language

English

ISBN/ISSN

9780128018132

Classification

TP548.5.A5 J33 2017

Content Type

-

Media Type

-

Carrier Type

-

Edition

Third edition.

Subject(s)

Wine tasting
Wine and wine making

Specific Detail Info

Table of contents : Content: Chapter 1. Introduction Chapter 2. Visual Perceptions Chapter 3. Olfactory Sensations Chapter 4. Oral Sensations (Taste and Mouth-Feel) Chapter 5. Quantitative (Technical) Wine Assessment Chapter 6. Qualitative Wine Assessment Chapter 7. Styles and Types of Wine Chapter 8. Nature and Origins of Wine Quality Chapter 9. Wine and Food Combination

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