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Wine tasting = a professional handbook /

Jackson, Ron. S

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Wine tasting = a professional handbook /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Wine tasting/ Ronald S. Jackson.
其他題名:	a professional handbook /
作者:	Jackson, Ron. S
出版者:	Amsterdam ;Elservier Academic Press, : 2017.,
面頁冊數:	1 online resource.
標題:	Wine tasting. -
電子資源:	https://www.sciencedirect.com/science/book/9780128018132
ISBN:	9780128018262 (electronic bk.)

Wine tasting = a professional handbook /
Jackson, Ron. S

Wine tastinga professional handbook /[electronic resource] :Ronald S. Jackson. - 3rd ed. - Amsterdam ;Elservier Academic Press,2017. - 1 online resource.

Includes bibliographical references and index.

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, 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 the types of wine, the author 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 seeking to maximize their perception and appreciation of wine.

ISBN: 9780128018262 (electronic bk.)Subjects--Topical Terms:

1000864
Wine tasting.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP548.5.A5

Dewey Class. No.: 641.2/2

Wine tasting = a professional handbook /
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520 $a From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, 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 the types of wine, the author 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 seeking to maximize their perception and appreciation of wine.
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