Wine tasting : a professional handbook / Ronald S. Jackson.

Format:

Book

Author/Creator:

Jackson, Ron S.

Series:

Food science and technology international series.

Food science and technology international series

Language:

English

Subjects (All):

Wine tasting.

Physical Description:

1 online resource (313 p.)

Place of Publication:

San Diego : Academic Press, c2002.

Language Note:

English

Summary:

One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is de

Contents:

Front Cover; Wine Tasting: A Professional Handbook; Copyright Page; Contents; About the author; Preface; Acknowledgements; Chapter 1. Introduction; Tasting process; Suggested reading; References; Chapter 2. Visual perceptions; Color; Clarity; Viscosity; Spritz; Tears; Suggested readings; References; Chapter 3. Olfactory sensations; Olfactory system; Odorants and olfactory stimulation; Chemical groups involved; Sensations from the trigeminal nerve; Vomeronasal organ; Odor perception; Sources of variation in olfactory perception; Odor assessment in wine tasting; Off-odors

Chemical nature of varietal aromasSuggested reading; References; Chapter 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 reading; References; Chapter 5. Quantitative (technical) wine assessment; Selection and training of tasters; Pre-tasting organization; Tasting design; Wine terminology; Wine evaluation; Statistical analysis; Appendices; Suggested reading; References; Chapter 6. Qualitative (general) wine tasting; Tasting room

Information providedSample preparation; Wine score sheets; Sensory training exercises; Tasting situations; Appendices; Suggested reading; References; Chapter 7. Types of wine; Still table wines; Sparkling wines; Fortified wines (dessert and appetizer wines); Suggested reading; Chapter 8. Origins of wine quality; Vineyard; Winery; Chemistry; Suggested reading; References; Chapter 9. Wine as a food beverage; Historical origins of food and wine combination; Guiding principles of food and wine combination; Use; Types of occasions; Presentation sequence; Suggested reading; References; Glossary

IndexWine Tasting

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-281-02048-6

9786611020484

0-08-052170-3

OCLC:

476074021