Angol
From OIV-and Gourmand-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Fourth Edition, continues its legacy as an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for training tasters, assessing wine properties and quality, and latest practices in the science of perception, Wine Tasting is the go-to reference for understanding the science behind the tasting. Including insights on the latest physiological, psychological, and physicochemical limitations associated with sensory evaluation, the author notes how techniques may guide achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of the professional wine taster, as well as the latest information on the types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully revised and updated, the Fourth Edition now includes expanded 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. 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 Discussion of the 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
