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Wine Tasting - A Professional Handbook (2nd edition)

R Jackson 
Academic Press  February 2002  



Hardback  512 pp  ISBN 9780123741813      £55.00
This book
  • Revised and updated coverage, notably the physiology and neurology taste and odor perception.
  • Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination
  • Flow chart of wine tasting steps
  • Flow chart of wine production procedures
  • Practical details on wine storage and problems during and following bottle opening
  • Examples of tasting sheets
  • Details of errors to be avoided
  • Procedures for training and testing sensory skill

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.

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.

Contents

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

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Academic Press : food & beverage products : food science : handbooks : oenology

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