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Food Science Book from C.H.I.P.S.

Wine Tasting
A Professional Handbook
Second Edition
by Ronald S. Jackson

Wine Tasting 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.

Key Features:

  • A flow chart of wine tasting steps, details of errors to be avoided, and examples of tasting sheets applicable to a variety of tasting situations
  • Tips and tricks to enhance the tasting experience and distinguish between sensory reality and illusion
  • Extended discussion of the analysis of wine tasting results
  • Expanded chapter on the origin, use, and pairing of wine with food
  • Valuable insight into wine language and the origins and meanings of wine quality
  • Flow diagrams expand the discussion of wine styles
Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings.

Contents

Visual Sensations

  • Color
  • Clarity
  • Viscosity
  • Spritz
  • Tears
Olfactory Sensations
  • The Olfactory System
  • Odorants and Olfactory Stimulation
  • Chemical Compounds Involved
  • Sensations of the Trigeminal Nerve
  • Vomeronasal Organ
  • Odor Perception
  • Sources of Variation in Olfactory Perception
  • Odor Assessment in Wine Tasting
  • Off-Odors
  • Chemical Nature of Varietal Aromas
Taste and Mouth-feel Sensations
  • Taste
  • Factors Influencing Taste Perception
  • Mouth-feel
  • Chemical Compounds Involved
  • Taste and Mouth-feel Sensations in Wine Tasting
Quantitative (Technical) Wine Assessment
  • Selection and Training of Tasters
  • Pre-tasting Organization
  • Tasting Design
  • Wine Terminology
  • Wine Evaluation
  • Sensory Analysis
  • Chemical Analysis of Quality
  • Occupational Hazards of Wine Tasting
Qualitative (General) Wine Tasting
  • Tasting Room
  • Information Provided
  • Sample Preparation
  • Wine Score Sheets
  • Sensory Training Exercises
  • Tasting Situations
Styles and Types of Wine
  • Still Table Wines
  • Sparkling Wines
  • Fortified Wines (Dessert and Appetizer Wines)
  • Brandy
Nature and Origins of Wine Quality
  • Sources of Quality
  • Vineyard Influences
  • Winery
  • Chemistry
Wine and Food Combination
  • Wine Selection
  • Historical Origins of Food and Wine Combination
  • Concept of Flavor Principles
  • Food and Wine Pairing
  • Uses in Food Preparation
  • Types of Occasion
  • Wine Presentation
Index

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Wine Tasting
A Professional Handbook
Second Edition
by Ronald S. Jackson

2009 487 pages $89.95 + shipping
Texas residents please add 6.75 % sales tax

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