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

Ronald S. Jackson PhD

ISBN 10: 0123741815 / ISBN 13: 9780123741813

Published by Academic Press, 2009

About this Item

Ancien livre de bibliothèque avec équipements. Edition 2009. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2009. Ammareal gives back up to 15% of this item's net price to charity organizations.

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Bibliographic Details

• Title: Wine Tasting: A Professional Handbook (Food Science and Technology)
• Publisher: Academic Press
• Publication Date: 2009
• Language: English
• ISBN 10: 0123741815
• ISBN 13: 9780123741813
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Très bon

About this title

Synopsis

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand 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 latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.

Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.

• Revised and updated coverage, notably the physiology and neurology taste and odor perception
• Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination
• Flow chart of wine tasting steps
• Flow chart of wine production procedures
• Practical details on wine storage and problems during and following bottle opening
• Examples of tasting sheets
• Details of errors to be avoided
• Procedures for training and testing sensory skill

About the Author

Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duties at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.