Wine Tasting book cover

Wine Tasting

A Professional Handbook

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.

Audience
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.

Hardbound, 512 Pages

Published: April 2009

Imprint: Academic Press

ISBN: 978-0-12-374181-3

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

    Glossary

    Index

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