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Wine Tasting : A Professional Handbook

ISBN: 9780128018132

Autor: Ronald S. Jackson

Editora: ACADEMIC PRESS

Número de Páginas: 430

Idioma: Inglês

Data Edição:

92,02 €102,25 €
Poupa: 10,23 €

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.
1. Introduction 2. Visual Perceptions 3. Olfactory Sensations 4. Oral Sensations (Taste and Mouth-Feel) 5. Quantitative (Technical) Wine Assessment 6. Qualitative Wine Assessment 7. Styles and Types of Wine 8. Nature and Origins of Wine Quality 9. Wine and Food Combination
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.

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