Wine Tasting: A Professional Handbook

Wine Tasting: A Professional Handbook

Language: English

Pages: 316

ISBN: 0123884748

Format: PDF / Kindle (mobi) / ePub


One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.

 

 

 

 

 

 

 

 

 

 

Symposium Proceedings” (A. D. Webb ed.) pp. 254–257. University of California, Davis, CA. Somers, T. C. (1998). “The Wine Spectrum.” Winetitles, Adelaide, Australia. Somers, T. C., and Evans, M. E. (1974). Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wine . J. Sci. Food. Agric. 25, 1369–1379. Somers, T. C., and Evans, M. E. (1977). Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2 “chemical

at (A) 18.6 mg/l, (B) 2.7 mg/l, and (C) 0.8 mg/l (from Cain, 1974, reproduced by permission). (Williams et al., 1982). However, these changes may relate more to experience than age itself. Although environmental conditions significantly affect the hedonic response to odors (and wines), genetic differences in odor responsiveness are presumably involved. For example, androsterone elicits a variety of responses. People generally fall into one of three classes—those detecting androsterone at low

curve for astringency of 5 mg/l tannic acid in white wine. The sample was held in the mouth for 5 s (↑) before expectorated (from Guinard et al., 1986a, reproduced by permission). 96 Taste and mouth-feel Intensity (nϭ14Jϫ2R) A B 8.0 8.0 7.0 7.0 6.0 6.0 5.0 5.0 4.0 4.0 3.0 3.0 2.0 2.0 0 500 1000 1500 0 500 mg/l C Intensity (nϭ14Jϫ2R) 1000 1500 1000 1500 mg/l D 8.0 8.0 7.0 7.0 6.0 6.0 5.0 5.0 4.0 4.0 3.0 3.0 2.0 2.0 0 500 1000 1500 0 500 mg/l mg/l

analysis has been used primarily in studying or validating features thought to distinguish wines made from particular varieties (Guinard and Cliff, 1987), produced in specific regions (Williams et al., 1982), or made in distinctive styles. Sensory analysis has also been used in investigating the climatic features of a region that make it appropriate for producing particular wine styles (Falcetti and Scienza, 1992). It can also study the effects of changing viticultural or enological procedures. In

month) 24 mg Vanillin 7.5 mg Pine needle oil (1 drop) 9 mg Eucalyptus oil Pyrogenous Incense Smoke half a Stick of Chinese incense 0.5 ml Hickory liquid smoke (Colgin) Appendices 175 Mushroom Agaricus Truffle Juice from 200 g microwaved mushrooms 30 ml Soy sauce Miscellaneous Chocolate Butterscotch 3 ml Chocolate liqueur 1 ml Butterscotch flavor (Wagner) a With whole fruit, the fruit is ground in a blender with 95% alcohol. The solution is left for about a day in the absence of air,

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