Wine Tasting
Academic Press Inc (Verlag)
978-0-323-85263-0 (ISBN)
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.
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. 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
| Erscheinungsdatum | 14.10.2022 |
|---|---|
| Zusatzinfo | 150 illustrations (150 in full color); Illustrations |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 1540 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-323-85263-7 / 0323852637 |
| ISBN-13 | 978-0-323-85263-0 / 9780323852630 |
| Zustand | Neuware |
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