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| WINE TASTING
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A Professional Handbook
To order this title, and for more information, click here
Second Edition
By
Ronald Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada
Included in series
Food Science and Technology,
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.
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.
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
| Bibliographic details |
Hardbound, 512 pages, publication date: APR-2009
ISBN-13: 978-0-12-374181-3
Imprint: ACADEMIC PRESS
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GBP 54.99
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Last update: 5 Sep 2009
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