Wine Tasting
A Professional Handbook
- 4th Edition - October 2, 2022
- Imprint: Academic Press
- Author: Ronald S. Jackson
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 2 6 3 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 4 5 0 - 8
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicoch… Read more
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Request a sales quoteWine 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.
- 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
For people involved in wine production, tasting, commercial judging, quality assessment of wine and wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants) University researchers and students at schools with viticulture programs. Also serious wine connoisseurs who want to maximize their perception and appreciation of wine
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Preface
- Acknowledgments
- Chapter 1. Introduction
- Abstract
- Outline
- Tasting Process
- Appearance
- In-Mouth Sensations
- Finish
- Overall Quality
- Brandy Tasting
- References
- Chapter 2. Visual Perceptions
- Abstract
- Outline
- Color
- Clarity
- Viscosity
- Pétillance/Effervescence
- Tears
- References
- Chapter 3. Olfactory Sensations
- Abstract
- Outline
- The Olfactory System
- Odorants and Olfactory Stimulation
- Sources of Variation in Olfactory Perception
- Odor Assessment in Wine Tasting
- Off-Odors
- Chemical Nature of Varietal Aromas
- References
- Further reading
- Chapter 4. Oral Sensations
- Abstract
- Outline
- Taste
- Factors Influencing Taste Perception
- Mouth-Feel (Chemesthesis)
- CHEMICAL COMPOUNDS INVOLVED
- Taste and Mouth-Feel Sensations in Wine Tasting
- References
- Appendix 4.1
- Chapter 5. Quantitative (Technical) Wine Assessment
- Abstract
- Outline
- SELECTION AND TRAINING OF TASTERS
- PRE-TASTING ORGANIZATION
- TASTING DESIGN
- WINE EVALUATION
- SENSORY ANALYSIS
- INDICATORS OF WINE QUALITY AND CHARACTER
- OCCUPATIONAL HAZARDS OF WINE TASTING
- References
- Appendix 5.1 Aroma and Bouquet Samplesa,b
- Appendix 5.2 Basic Off-Odor Samplesa,b,c,d
- Appendix 5.3 Response Sheet for Taste/Mouth-feel Test
- Appendix 5.4 Off-Odors In Four Types of Wine at Two Concentrations
- Appendix 5.5 Minimum Number of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test (One-Tailed, P=1/3)a
- Appendix 5.6 Rank Totals Excluded for Significance Differences, 5% Level. any Rank Total Outside the Give Range is Significant
- Appendix 5.7 Rank Totals Excluded for Significance Differeences, 1% Level. Any Rank Total Outside the Give Range is Significant
- Appendix 5.8 Multipliers for Estimating Significance of Difference by Range. Two-Way Classification. A, 5% Level; B, 1% Level
- Appendix 5.9 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for Paired-difference and Duo-trio Tests (One-tailed, P=1/2)a
- Chapter 6. Qualitative Wine Assessment
- Abstract
- Outline
- Tasting Room
- Information Provided
- Sample Preparation
- Wine Score Sheets
- Sensory Training Exercises
- Tasting Situations
- References
- Appendix 6.1 Sweetness in Wine
- Appendix 6.2 Sourness
- Appendix 6.3 Phenolic Components
- Appendix 6.4 Alcoholic Wine Constituents
- Appendix 6.5 Taste Interaction
- Appendix 6.6 Wine Appreciation Course
- Chapter 7. Styles and Types of Wine
- Abstract
- Outline
- Historical Origins
- Naming
- Still Table Wines
- Sparkling Wines
- Fortified Wines (Dessert and Appetizer Wines)
- Brandy
- References
- Chapter 8. Nature and Origins of Wine Quality
- Abstract
- Outline
- Sources of Quality
- VINEYARD INFLUENCES
- Winery
- Chemistry
- TASTING PROCEDURE
- Postscript
- References
- Chapter 9. Wine and Food Combination
- Abstract
- Outline
- Introduction
- Compatibility
- Wine Selection
- Historical Origins of Food and Wine Association
- Concept of Flavor Principles
- Food and Wine Pairing
- Uses in Food Preparation
- Wine Presentation
- References
- Glossary
- Tasting Term Glossary
- Index
- Edition: 4
- Published: October 2, 2022
- Imprint: Academic Press
- No. of pages: 486
- Language: English
- Hardback ISBN: 9780323852630
- eBook ISBN: 9780323984508
RJ
Ronald S. Jackson
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duties at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.
Affiliations and expertise
Brock University, Cool Climate Oenology and Viticulture InstituteRead Wine Tasting on ScienceDirect