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Elsevier

Wine Tasting

A Professional Handbook

  • 4th Edition - October 2, 2022
  • Latest edition
  • Author: Ronald S. Jackson
  • Language: English

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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Description

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.

Key features

  • 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

Readership

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

Table of contents

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

Product details

  • Edition: 4
  • Latest edition
  • Published: October 10, 2022
  • Language: English

About the author

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 Institute

View book on ScienceDirect

Read Wine Tasting on ScienceDirect