Wines, Their Sensory Evaluation PDF Download
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Author: Maynard Andrew Amerine
Publisher:
ISBN:
Category :
Languages : en
Pages : 230
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Book Description
Author: Maynard Andrew Amerine
Publisher:
ISBN:
Category :
Languages : en
Pages : 230
Get Book Here
Book Description
Author: Alan Young
Publisher: Wine Appreciation Guild
ISBN:
Category : Cooking
Languages : en
Pages : 176
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Book Description
International Wine Academy director, Alan Young has taught wine appreciation classes from Australia to Napa California and from Hong Kong to Bordeaux France. His depth of experience with all wines of the world, combined with a scientific approach to sensory evaluation of wines provides an authoritative and user friendly book. A serious discussion of the nature and role of sight, smell, touch and taste in the evaluation of wine, combined with practical exercises to improve sensory perception.
Author: John R. Fischer
Publisher: iUniverse
ISBN: 0595176917
Category : Cooking
Languages : en
Pages : 374
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Book Description
Wine is a creative work of art that requires a measure of skill and knowledge to be fully appreciated. This book will provide you with the expertise necessary to evaluate and fully enjoy a wine. It is designed for individuals who are seriously interested in becoming competent wine tasters. This is a unique book. There is not another book in the marketplace that will furnish you with such an extensive spectrum of information regarding the art of wine tasting. After reading this book you will discover a new way to envision wine—one that utilizes your senses of sight, taste, smell, and feel. You will be able to evaluate a wine on its merits rather than relying on pure sybaritic sentiments. This new insight into the artistry of wine will bring you great satisfaction and many hours of pleasure, and wine will become an important part of your life. A chapter dealing with matching wine with food will show you how simple it is to make wine-food pairings once you have a solid understanding about the nature of wine.
Author: Zoecklein
Publisher: Springer Science & Business Media
ISBN: 1475769784
Category : Technology & Engineering
Languages : en
Pages : 639
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Book Description
Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Author: Patrick Iland
Publisher:
ISBN: 9780994635631
Category : Grape juice
Languages : en
Pages : 0
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Book Description
Chemical physical and sensory methods for analysing grapes and wine
Author: Hildegarde Heymann
Publisher: Academic Press
ISBN: 0128027479
Category : Technology & Engineering
Languages : en
Pages : 282
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Book Description
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights
Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0128018267
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, 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 the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening
Author: Keith Grainger
Publisher: John Wiley & Sons
ISBN: 9781444301694
Category : Technology & Engineering
Languages : en
Pages : 184
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Book Description
WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009! BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD) "I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms." –Association of Wine Educators "... an ideal book to accompany a WSET course." –Harpers Wine and Spirit Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence. Part of the Wiley-Blackwell Food Industry Briefing Series, this book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees. Clearly presented and easily readable the book includes: Diagrams Tables Tasting vocabularies Colour Plates Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference for busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment. The Wiley-Blackwell Food Industry Briefing Series Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.
Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0080568742
Category : Technology & Engineering
Languages : en
Pages : 789
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Book Description
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos
Author: Jokie Bakker
Publisher: John Wiley & Sons
ISBN: 1444346008
Category : Technology & Engineering
Languages : en
Pages : 453
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Book Description
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
