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Wine tasting = a professional handbook /

紀錄類型:	書目-語言資料,印刷品 : 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:	San Diego :Academic Press, : c2002.,
面頁冊數:	xvi, 295 p. :ill. ;26 cm.
叢書名:	Food science and technology international series
內容註:	1. Introduction -- 2. Visual perceptions -- 3. Olfactory sensations -- 4. Taste and mouth-feel sensations -- 5. Quantitative (technical) wine assessment -- 6. Qualitative (general) wine tasting -- 7. Types of wine -- 8. Origins of wine quality -- 9. Wine as a food beverage -- Glossary -- Index.
標題:	Wine tasting. -
電子資源:	http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780123790767An electronic book accessible through the World Wide Web; click for information
電子資源:	http://www.sciencedirect.com/science/book/9780123790767An electronic book accessible through the World Wide Web; click for information
電子資源:	http://www.loc.gov/catdir/toc/els031/2001096018.html
電子資源:	http://www.e-streams.com/es0606/es0606%5F2508.html
電子資源:	http://www.loc.gov/catdir/description/els031/2001096018.html
ISBN:	012379076X

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

Wine tastinga professional handbook /[electronic resource] :Ronald S. Jackson. - San Diego :Academic Press,c2002. - xvi, 295 p. :ill. ;26 cm. - Food science and technology international series.

Includes bibliographical references and index.

1. Introduction -- 2. Visual perceptions -- 3. Olfactory sensations -- 4. Taste and mouth-feel sensations -- 5. Quantitative (technical) wine assessment -- 6. Qualitative (general) wine tasting -- 7. Types of wine -- 8. Origins of wine quality -- 9. Wine as a food beverage -- Glossary -- Index.

One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures. Key Features * Modern treatment of all relevant data relative to wine tasting, both professional and personal * Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests * Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided * Outlines procedure in the training and testing of sensory skill (professional and personal) Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines * Provides examples of tasting results and means for analysis * Discusses the evolution of cuisine and wines association with food * Outlines the diversity of wines and the sensory experiences expected with each * Outlines the nature and origins of wine quality Illustrative Material: * Flow Chart of Wine Tasting Steps * Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific) * Fragrance Chart (with colored icons) * Off-odor Chart (with colored icons) * Color transparency representing standardized wine color terms) * Color illustrations representing the appearance of wines of different ages * Warming-cooling chart for bottles of wine (air and ice water) * Table of aroma descriptors for the major grape varieties (red and white) * Chart of the warming rate of wine in a glass * Figure showing the influence of alcohol content on 'tears' formation * Taster variability to the major tastant and odorants in wine.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 012379076X

Source: 90174:90174Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

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

542853
Electronic books.

LC Class. No.: TP548.5.A / J33 2002eb

Dewey Class. No.: 641.2/2

National Agricultural Library Call No.: TP548.5.A5 / J23 2002

Wine tasting = a professional handbook /
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505 0 $a 1. Introduction -- 2. Visual perceptions -- 3. Olfactory sensations -- 4. Taste and mouth-feel sensations -- 5. Quantitative (technical) wine assessment -- 6. Qualitative (general) wine tasting -- 7. Types of wine -- 8. Origins of wine quality -- 9. Wine as a food beverage -- Glossary -- Index.
520 $a One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures. Key Features * Modern treatment of all relevant data relative to wine tasting, both professional and personal * Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests * Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided * Outlines procedure in the training and testing of sensory skill (professional and personal) Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines * Provides examples of tasting results and means for analysis * Discusses the evolution of cuisine and wines association with food * Outlines the diversity of wines and the sensory experiences expected with each * Outlines the nature and origins of wine quality Illustrative Material: * Flow Chart of Wine Tasting Steps * Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific) * Fragrance Chart (with colored icons) * Off-odor Chart (with colored icons) * Color transparency representing standardized wine color terms) * Color illustrations representing the appearance of wines of different ages * Warming-cooling chart for bottles of wine (air and ice water) * Table of aroma descriptors for the major grape varieties (red and white) * Chart of the warming rate of wine in a glass * Figure showing the influence of alcohol content on 'tears' formation * Taster variability to the major tastant and odorants in wine.
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856 4 1 $3 Table of contents $u http://www.loc.gov/catdir/toc/els031/2001096018.html
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