Professional Handbook of Cider Tasting, The (eBook)

Washington State University Dr Travis Robert (Postdoctoral researcher USA) Alexander, Washington State University Dr Brianna (Assistant Professor USA) Ewing Valliere (Autoren)

eBook Download: EPUB

2019
96 Seiten
CABI (Verlag)
978-1-78924-551-6 (ISBN)

Infos

The cider industry is growing rapidly and this is a core, research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. It is a comprehensive book for industry and researchers to characterize cider using a standard, quantifiable metric.

---

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Professional Handbook of Cider Tasting includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: - Covers a broad range of cider tasting techniques with associated technical explanations. - Provides data and research-driven information. - Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.

Rezensionen

A unique and thoroughly 'user friendly' instructional guide and manual, "The Professional Handbook of Cider Tasting" is unreservedly recommended for both community and academic library collections. It should be noted for the personal reading lists of professionals and non-specialist general readers with an interest in the subject.

Produkt-Details

• Erscheint lt. Verlag: 16.12.2019
• Verlagsort: Oxford
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Appearance • apples • cherries • cooking • Fermentation • Hops • pears • quality • Smell • Taste • texture • Trees
• ISBN-10: 1-78924-551-6 / 1789245516
• ISBN-13: 978-1-78924-551-6 / 9781789245516