Wine Tasting
Academic Press Inc (Verlag)
978-0-12-379076-7 (ISBN)
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One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
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.
1. Introduction2. Visual perceptions3. Olfactory sensations4. Taste and mouth-feel sensations5. Quantitative (technical) wine assessment6. Qualitative (general) wine tasting7. Types of wine8. Origins of wine quality9. Wine as a food beverage Glossary Index
| Erscheint lt. Verlag | 1.2.2002 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Gewicht | 1030 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-379076-X / 012379076X |
| ISBN-13 | 978-0-12-379076-7 / 9780123790767 |
| Zustand | Neuware |
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