Wine Tasting: A Professional Handbook
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 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.
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Chapter 3 Olfactory sensations
Chapter 4 Taste and mouthfeel sensations
Chapter 5 Quantitative technical wine assessment
Chapter 6 Qualitative general wine tasting
Chapter 7 Types of wine
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acetate acid addition aged bouquet Agric alcohol content Amerine anthocyanins aspects assessment astringency attributes balance bitter and astringent bottle bubbles Cabernet Sauvignon cells characteristics Chardonnay Chem chemical color complex concentration consumers cork correlated cultivars decanting derived detection differentiation duration effects enhance Enol esters ethanol ethyl Ethyl acetate evaluation example fermentation Figure flavor intensity Food fragrance fruit fungiform papillae Gewürztraminer glass glycerol grape increase influence interaction juice maturation mg/l mouth neurons oak cooperage occur odor off-odors Olfaction olfactory oxidation papillae perception phenolics Pinot noir possess potential produced proteins receptor red wines regional reproduced by permission Riesling rosé samples sapid Sauvignon blanc score sensations sensory analysis sherries significant sour sparkling wines sugar sweet Table tannins taste buds tasters temperature terpenes threshold tion typically usually varietal varietal aroma vine Vitic volatile white wines wine quality wine tasting wine’s winemakers yeast
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 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.).