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

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( su 5 valutazioni fornite da Goodreads )
 
9780123741813: Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology)

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

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

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 duries 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.

Review:

"...a solid text that offers practical information on the sensations of wine for many types of readers..." -- E STREAMS, JUNE 2003

"...without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine." -- Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines

"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class." -- Food Quality and Preference, 2003

"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
-FOOD QUALITY AND PREFERENCE (2003)
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)
"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
-Hely Tuorila, Department of Food Technology, University of Helsinki
"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA
"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA -- Review

"We expect that all winemakers will find this text informative ... much benefit will be derived from reading the text in its entirety..." -- Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors of Sensory Evaluation Practises 2E

"very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course." --H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Ronald S. Jackson
Editore: Elsevier Science Publishing Co Inc, United States (2009)
ISBN 10: 0123741815 ISBN 13: 9780123741813
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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2009. Hardback. Condizione libro: New. 2nd Revised edition. Language: English . Brand New Book. 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. Codice libro della libreria AA59780123741813

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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2009. Hardback. Condizione libro: New. 2nd edition. Language: English . Brand New Book. 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. Codice libro della libreria AA59780123741813

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Descrizione libro Academic Pr, 2009. Hardcover. Condizione libro: Brand New. 2nd edition. 384 pages. 9.60x7.70x1.20 inches. In Stock. Codice libro della libreria __0123741815

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Descrizione libro Academic Press, 2009. Hardcover. Condizione libro: New. Codice libro della libreria P110123741815

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Descrizione libro Academic Press, 2009. Hardcover. Condizione libro: New. book. Codice libro della libreria 0123741815

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Descrizione libro Academic Press. Hardcover. Condizione libro: New. 0123741815 New Condition. Codice libro della libreria NEW6.0040698

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