Wine Tasting: A Professional HandbookOne 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 dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
Illustrative Material:
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From inside the book
Results 1-5 of 36
Page 4
... particular color. If origin, style, and age are known, color can indicate the “correctness” of the wine. An atypical color can be a sign of several faults. The less known about a wine, the less significant color becomes in assessing ...
... particular color. If origin, style, and age are known, color can indicate the “correctness” of the wine. An atypical color can be a sign of several faults. The less known about a wine, the less significant color becomes in assessing ...
Page 13
... quality standards are the result of historical precedent. The attributes considered appropriate for a particular wine have evolved through the cyclical interaction of winemakers and discriminating consumers. Tasting process 13.
... quality standards are the result of historical precedent. The attributes considered appropriate for a particular wine have evolved through the cyclical interaction of winemakers and discriminating consumers. Tasting process 13.
Page 21
... particular colors with certain wines. Young, dry, white wines generally range from nearly colorless to pale straw colored. A more obvious yellow tint may suggest long maceration or maturation in oak cooperage. Sweet white wines may vary ...
... particular colors with certain wines. Young, dry, white wines generally range from nearly colorless to pale straw colored. A more obvious yellow tint may suggest long maceration or maturation in oak cooperage. Sweet white wines may vary ...
Page 28
... particular style (fino to oloroso), and the degree to which they are sweetened. Madeiras are always amber colored (unless decolorized) because of the heat processing they undergo. Although white wines typically darken with age, some ...
... particular style (fino to oloroso), and the degree to which they are sweetened. Madeiras are always amber colored (unless decolorized) because of the heat processing they undergo. Although white wines typically darken with age, some ...
Page 43
... particular glomerulus S1 S3 S6 S18 S19 S25 S41 S46 S50 S51 S79 S83 S85 S86 Receptors Odorants Figure 3.7 Model for the combinatorial receptor codes. Hexanoic acid rancid, sweaty, sour, goat-like, fatty Hexanol sweet, herbal, woody ...
... particular glomerulus S1 S3 S6 S18 S19 S25 S41 S46 S50 S51 S79 S83 S85 S86 Receptors Odorants Figure 3.7 Model for the combinatorial receptor codes. Hexanoic acid rancid, sweaty, sour, goat-like, fatty Hexanol sweet, herbal, woody ...
Contents
1 | |
17 | |
39 | |
Chapter 4 Taste and mouthfeel sensations | 79 |
Chapter 5 Quantitative technical wine assessment | 113 |
Chapter 6 Qualitative general wine tasting | 187 |
Chapter 7 Types of wine | 211 |
Chapter 8 Origins of wine quality | 227 |
Chapter 9 Wine as a food beverage | 259 |
Glossary | 269 |
Index | 271 |
Wine Tasting | 293 |
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Common terms and phrases
acetate acid addition aging alcohol analysis anthocyanins appear aroma aspects assessment associated astringency attributes bitterness bottle bouquet cells changes character characteristics Chem chemical color combination complex component compounds concentration consistent consumers cork cultivars depends derived descriptive detection distinctive effects enhance et al ethanol example expression fermentation Figure flavor Food fragrance fruit glass glucose grape human identification illustrates important increase indicate individual influence intensity involves Italy major maturation measure mouth nature noted occur odor off-odors olfactory origin oxidation particular perceived perception phenolics possess potential present produced proteins range receptor red wines reduced refers regional relative reproduced by permission response samples Sauvignon blanc score sensations Senses sensory significant specific standard sugar sweet Table tannins taste tasters temperature threshold tion typically usually varietal volatile white wines wine’s
Popular passages
Page v - Bruce Chassy University of Illinois, USA Patrick Fox University College Cork, Republic of Ireland Dennis Gordon North Dakota State University, USA Robert Hutkins University of Nebraska, USA Ronald Jackson Quebec, Canada Daryl B. Lund...
Page 73 - JW Jr, and Rubin, M. (1964). The stereochemical theory of odor. Sci. Am. 210 (2), 42^9.
Page 74 - Buck LB (1996) Information coding in the vertebrate olfactory system. Annu. Rev. Neurosci. 19, 517-544.
Page 113 - Christiansen, H. (1990). Possible role for salivary gland protein in taste reception indicated by homology to lipophilic-ligand carrier proteins. Nature 343, 366-369.
Page 75 - Lindvall, T. (1967). Perceived intensity of odor as a function of time of adaptation. Scand. J. PsychoL, 8, 177-186.
Page 74 - P-450-dependent metabolism and other enzyme activities on olfaction. In Molecular Neurobiology of the Olfactory System: Molecular, Membranous, and Cytological Studies, FL Margolis and TV Getchell (Eds.).
Page 74 - Cain, WS (1976). Olfaction and the common chemical sense: Some psychophysical contrasts.
Page 99 - Permission is granted by John Wiley & Sons Ltd. on behalf of the SCI.
Page 114 - Kinsella, BA (1985) Distribution of taste and general sensory nerve endings in fungiform papillae of the hamster.
Page 109 - NJ, and Zuker, CS (2000). A novel family of mammalian taste receptors.