Wine Tasting
ISBN-13:
9780323852630
Veröffentl:
2022
Erscheinungsdatum:
10.10.2022
Seiten:
486
Autor:
Ronald S. Jackson
Gewicht:
1564 g
Format:
281x223x28 mm
Serie:
Food Science and Technology
Sprache:
Englisch
Beschreibung:
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis.
1. Introduction 2. Visual Perceptions 3. Olfactory Sensations 4. Oral Sensations 5. Quantitative Wine Assessment 6. Qualitative Wine Assessment 7. Styles and Types of Wine Quality 8. Nature and Origins of Wine Quality 9. Wine and Food Combination
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