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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.
- 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
- 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
- Procedures for training and testing sensory skill
- Sales Rank: #1427446 in Books
- Published on: 2009-05-13
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 1.15" h x 7.59" w x 9.60" l, 2.89 pounds
- Binding: Hardcover
- 512 pages
Review
"...a solid text that offers practical information on the sensations of wine for many types of readers..." -- E STREAMS, JUNE 2003
"...without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine." -- Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class." -- Food Quality and Preference, 2003
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
-FOOD QUALITY AND PREFERENCE (2003)
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)
"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
-Hely Tuorila, Department of Food Technology, University of Helsinki
"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA
"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA -- Review
"We expect that all winemakers will find this text informative ... much benefit will be derived from reading the text in its entirety..." -- Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors of Sensory Evaluation Practises 2E
"very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course." --H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004
From the Back Cover
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 modern wine tasting process. Wine Tasting incorporates illustrative data and testing technique for professional tasters, winery employees, sensory evaluation educators, as well as those running wine societies and appreciation courses. In addition, it is designed for individual connoisseurs seeking to maximize their perception and appreciation of wine.
This fully revised, updated and expanded edition includes:
* 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
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.
Most helpful customer reviews
8 of 8 people found the following review helpful.
An amazing book for all tasters...
By T. Owen
I am in the coffee business and spend all my days roasting and tasting coffee samples, or traveling to coffee-producing origins. And I actually prefer beer to wine (I'm a home brewer too). I say that as a preface to this: Wine Tasting by Ronald Jackson is the best book on sensory analysis I have ever read. It's a dry read, but that is why it works. It dismisses the romance of sensory experience in favor of a more empirical approach. In that way, it makes me actually appreciate what I am trying to do with coffee cupping on a daily basis, and understand how the tasting process can be fraught with errors. It also confronts the myth of super tasters and the huge egos you find in this kind of business, and helps me organize my methods of tasting to get the best results. So whatever the beverage, get this book!!!
0 of 0 people found the following review helpful.
Information content is fine, BUT the printing is not indelible
By Life is for living
Information content is fine, BUT the printing is not indelible. If any moisture gets on the page, and one wipes it off with a dry cloth, the text just smears and smears. It's like this is just a poor quality photo copy for the text pages. I have a big 1 x 2 inch wipe smear mark, so this book will never be resellable. I like the book, I wish it was not so poorly made.
0 of 0 people found the following review helpful.
but it definitely reads like a textbook
By Steve
Extremely technical and scientific. Outstanding book in that regard, but it definitely reads like a textbook, rather than casual reading.
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