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

Wine Tasting: A Professional Handbook is essential for absolutely anybody involved in wine tasting. The book comprehensively covers all practical and theoretical aspects of wine tasting, from the techniques used by professionals to assess wine properties and quality - to the physiological, psychological and physicochemical origins of sensory perception. The author outlines the classification of still table wines, sparkling wines and fortified wines, and explores the vineyard and winery origins of wine quality. The major proportion of Wine Tasting: A Professional Handbook is devoted to the practical concerns of preparing and performing different types of wine assessments. Data from sensory evaluation studies illustrate tests described in the book. Wine Tasting: A Professional Handbook should be read by professional tasters, those who train tasters and those involved in designing wine tastings; as well as serious wine connoisseurs who want unbiased information on how to maximize their perception and appreciation of wine. Key Features * Flow chart of wine tasting steps * Details of errors to be avoided * Procedures for training and testing sensory skill * Examples of tasting sheets * Original data derived from over fourteen years of training tasters * Illustrative material supporting the text: tables, charts and figuresRonald S. Jackson is the author of 'Wine Tasting: A Professional Handbook (Food Science and Technology)', published 2002 under ISBN 9780123790767 and ISBN 012379076X.