LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Holiday book sale: Save up to 30% on print and eBooks. No promo code needed.
Save up to 30% on print and eBooks.
2nd Edition - April 22, 2009
Author: Ronald S. Jackson
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From… Read more
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Wine Tasting: A Professional Handbook 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.
Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.
1 Introduction
Tasting Process
References
2 Visual Sensations
Color
Clarity
Viscosity
Spritz
Tears
Suggested Readings
References
3 Olfactory Sensations
The Olfactory System
Odorants and Olfactory Stimulation
Chemical Compounds Involved
Sensations of the Trigeminal Nerve
Vomeronasal Organ
Odor Perception
Sources of Variation in Olfactory Perception
Odor Assessment in Wine Tasting
Off-Odors
Chemical Nature of Varietal Aromas
Suggested Readings
References
4 Taste and Mouth-feel Sensations
Taste
Factors Influencing Taste Perception
Mouth-feel
Chemical Compounds Involved
Taste and Mouth-feel Sensations in Wine Tasting
Appendix 4.1
Suggested Readings
References
5 Quantitative (Technical) Wine Assessment
Selection and Training of Tasters
Pre-tasting Organization
Tasting Design
Wine Terminology
Wine Evaluation
Sensory Analysis
Chemical Analysis of Quality
Occupational Hazards of Wine Tasting
Appendices
Suggested Readings
References
6 Qualitative (General) Wine Tasting
Tasting Room
Information Provided
Sample Preparation
Wine Score Sheets
Sensory Training Exercises
Tasting Situations
Appendices
Suggested Readings
References
7 Styles and Types of Wine
Still Table Wines
Sparkling Wines
Fortified Wines (Dessert and Appetizer Wines)
Brandy
Suggested Readings
References
8 Nature and Origins of Wine Quality
Sources of Quality
Vineyard Influences
Winery
Chemistry
Suggested Readings
References
9 Wine and Food Combination
Introduction
Wine Selection
Historical Origins of Food and Wine Combination
Concept of Flavor Principles
Food and Wine Pairing
Uses in Food Preparation
Types of Occasion
Wine Presentation
Final Note
Suggested Readings
References
Glossary
Index
RJ