Wine Tasting : A Professional Handbook

Ronald S. Jackson

ISBN 10: 0323852637 / ISBN 13: 9780323852630

Edité par Elsevier Science & Technology Okt 2022, 2022

A propos de cet article

Neuware - Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.

N° de réf. du vendeur 9780323852630

Détails bibliographiques

• Titre: Wine Tasting : A Professional Handbook
• Éditeur: Elsevier Science & Technology Okt 2022
• Date de parution: 2022
• Langue: anglais
• ISBN à 10 chiffres: 0323852637
• ISBN à 13 chiffres: 9780323852630
• Reliure: Buch
• Édition: 4ème Édition
• État de l'article: Neu
• Dimensions: 281 L x 223 H x 28 P (en millimètres) 281 millimètres de largeur par 223 millimètres de hauteur par 28 millimètres de profondeur
• Poids: 1564 grammes

A propos de ce titre

Synopsis

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis.

With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.

À propos de l?auteur

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 duties 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.