Wine Tasting (4th Ed.) A Professional Handbook
Auteur : Jackson Ronald S.
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis.
With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.
1. Introduction 2. Visual Perceptions 3. Olfactory Sensations 4. Oral Sensations 5. Quantitative Wine Assessment 6. Qualitative Wine Assessment 7. Styles and Types of Wine Quality 8. Nature and Origins of Wine Quality 9. Wine and Food Combination
- Presents worked examples of complex statistics applied to wine tasting
- Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices
- Discusses various types, purposes and organization of wine tastings
- Cautions about design errors that could invalidate data interpretation
- Explains practical details on wine storage and the problems that can occur, both during and following bottle opening
Date de parution : 10-2022
Ouvrage de 486 p.
21.5x27.6 cm
Thème de Wine Tasting :
Mots-clés :
?Adaptation; Aging potential; Anthocyanins; Brandy; Chemesthesis; Chemical indicators of quality; Color perception; Competitions; Consumer preference; Design; Effervescence; Flavor principles; Food and wine compatibility; Fortified wines; Grape cultivars; Haze; Intrinsic and extrinsic factors; Mouth-feel; Multisensory perception; OR proteins; Occupational hazards; Odor memory; Off-odors; Olfactory receptors; Procedures; Procedures and assessment; Qualitative wine assessment; Score sheets; Sediment; Selection and assessment; Sensory analysis; Sparkling wines; Still wines; Taste; Taster training; Tasting conditions; Tasting organization; Tasting process; Tasting societies; Terminology; Training; Trigeminal receptors; Uses in food preparation; Vineyard versus winery origins; Wine aging; Wine appearance; Wine appreciation courses; Wine categorization; Wine flavor; Wine history; Wine matrix; Wine presentation; Wine production; Wine quality; Wine selection; Wine taste