A Professional Handbook (Food Science and Technology)
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|Format: ||Hardcover, 512 pages, 2nd Revised Edition|
|Other Information: ||Approx. 200 illustrations (50 in full color)|
|Published In: ||United States, 22 April 2009|
"Wine Tasting: A Professional Handbook" 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, "Wine Tasting" is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.The key features includes revised and updated coverage, notably the physiology and neurology taste and odor perception; expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination. This title contains flow chart of wine tasting steps; flow chart of wine production procedures; practical details on wine storage and problems during and following bottle opening; examples of tasting sheets; details of errors to be avoided; and, procedures for training and testing sensory skill.
Differentiate between the mystique of wine tasting and understand the realities that enhance the perception and appreciation of wine
Table of Contents
Introduction; Visual Perceptions; Olfactory Sensataions; Taste and Mouth-Feel Sensations; Quantitative (Technical) Wine Assessment; Qualititative (General) Wine Tasting; Types of Wine; Origins of Wine Quality; Wine as a Food Beverage; Glossary
About the Author
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.
Academic Press Inc|
24.38 x 19.28 x 2.92 centimetres (1.32 kg)|
15+ years |