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Wine Tasting,

Edition 4 A Professional Handbook

Editors: By Ronald S. Jackson

Publication Date: 10 Oct 2022

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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.

Key Features

Presents worked examples of complex statistics applied to wine tasting
Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices
Discusses various types, purposes and organization of wine tastings
Cautions about design errors that could invalidate data interpretation
Explains practical details on wine storage and the problems that can occur, both during and following bottle opening

About the author

By Ronald S. Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada

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

ISBN: 9780323852630

Page Count: 486

Illustrations : 150 illustrations (150 in full color)

Retail Price :

9780128161180, 9780081020654, 9780081020678, 9780123750211

For people involved in wine production, tasting, commercial judging, quality assessment of wine and wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants) University researchers and students at schools with viticulture programs. Also serious wine connoisseurs who want to maximize their perception and appreciation of wine