Wine Tasting, Third Edition: A Professional Handbook (Food Science and Technology)

Amazon.com Price: $99.95 (as of 05/05/2019 15:52 PST- Details)

Description

From OIV-award-winning writer, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an very important guide for any professional or serious connoisseur in quest of to consider 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 contemporary information at the types of wine, the writer guides the reader to a clear and applicable understanding of the wine tasting process.

With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur in quest of to maximize their perception and appreciation of wine.

  • Contains revised and up to date coverage, notably at the physiology and neurology of taste and odor perception
  • Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination
  • Provides a waft chart of wine tasting steps and production procedures
  • Presents practical details on wine storage and the problems that may occur both all over and following bottle opening
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