By
Ronald Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada
Description
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.
Included in series
Food Science and Technology
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.
