Wine Tasting: A Professional Handbook
Author: Ronald S Jackson
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 figures
Richard P. Vine
Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine. Being an academic,I am particularly impressed by the scientific support which Dr. Jackson provides for explaining human evaluation and interpretation of various wine aromas,flavors,virtues and vagaries. His text is,however,not beyond the comprehension and understanding of people who are not formally trained in the enological sciences. As a judge at several wine competitions across the U.S. every year,and as Chairman of the Indy International,one of the largest,I will make it a point that my fellow judges have the opportunity to learn of this essential work. Wine Tasting advances the state of the art.
Joel Sidel
The author should be commended for undertaking to write on this subject matter. Bringing the science of sensory evaluation to the wine industry is needed and the author has provided an extensive amount of information,some very solid reference material,all presented in a text that is easy to read. We expect that all winemakers will find this text informative and possibly will take some exception; none the less,much benefit will be derived from reading the text in its entirety,but probably not in one sitting! Sensory professionals also will benefit from this text and it should be part of the required reading for students in both enology and sensory evaluation.
Table of Contents:
| About the author | ||
| Preface | ||
| Acknowledgements | ||
| 1 | Introduction | 1 |
| 2 | Visual perceptions | 17 |
| 3 | Olfactory sensations | 39 |
| 4 | Taste and mouth-feel sensations | 79 |
| 5 | Quantitative (technical) wine assessment | 113 |
| 6 | Qualitative (general) wine tasting | 187 |
| 7 | Types of wine | 211 |
| 8 | Origins of wine quality | 227 |
| 9 | Wine as a food beverage | 259 |
| Glossary | 269 | |
| Index | 271 |
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