Wine Tasting, 3rd Edition (Γευσιγνωσία κρασιού - έκδοση στα αγγλικά)

Wine Tasting, 3rd Edition
A Professional Handbook

 
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.

Table of Contents

Dedication
Preface
Acknowledgments

Chapter 1. Introduction
Abstract
Introduction
Tasting Process
Odor
Orthonasal (In-Glass) Odor
In-Mouth Sensations
Retronasal (Mouth-Derived) Odor
Finish
Overall Quality
Postscript
References

Chapter 2. Visual Perceptions
Abstract
Color
Clarity
Viscosity
Petillance/Effervescence
Tears
Suggested Readings
References

Chapter 3. Olfactory Sensations
Abstract
Olfactory System
Odorants and Olfactory Stimulation
Chemical Compounds Involved
Sensations of Chemesthesis (The Common Chemical Sense)
Odor Perception
Sources of Variation in Olfactory Perception
Odor Assessment in Wine Tasting
Off-Odors
Chemical Nature of Varietal Aromas
Suggested Readings
References

Chapter 4. Oral Sensations (Taste and Mouth-Feel)
Abstract
Taste
Factors Influencing Taste Perception
Mouth-Feel
Chemical Compounds Involved
Taste and Mouth-Feel Sensations in Wine Tasting
Suggested Readings
References
Appendix 4.1

Chapter 5. Quantitative (Technical) Wine Assessment
Abstract
Selection and Training of Tasters
Summary
Pretasting Organization
Tasting Design
Wine Terminology
Wine Evaluation
Sensory Analysis
Chemical Indicators of Wine Quality and Character
Occupational Hazards of Wine Tasting
Postscript
Suggested Readings
References
Appendix 5.1 Aroma and bouquet samples
Appendix 5.2 Basic off-odor samplesa,b,c,d
Appendix 5.3 Response sheet for taste/mouth-feel test
Appendix 5.4 Off-odors in four types of wine at two concentrations
Appendix 5.5 Minimum number of correct judgments to establish significance at various probability levels for the triangle test (one-tailed, p = 1/3)*
Appendix 5.6 Rank totals excluded for significance differences, 5% level. Any rank total outside the give range is significant
Appendix 5.7 Rank totals excluded for significance differences, 1% level. Any rank total outside the give range is significant
Appendix 5.8 Multipliers for estimating significance of difference by range. Two-way classification. A, 5% level; B, 1% level
Appendix 5.9 Minimum numbers of correct judgments to establish significance at various probability levels for paired-difference and duo-trio tests (one-tailed, p = 1/2)a

Chapter 6. Qualitative Wine Assessment
Abstract
Tasting Room
Information Provided
Sample Preparation
Wine Score Sheets
Sensory Training Exercises
Tasting Situations
Suggested Readings
References
Appendix 6.1 Sweetness in Wine
Appendix 6.2 Sourness
Appendix 6.3 Phenolic Components
Appendix 6.4 Alcoholic Wine Constituents
Appendix 6.5 Taste Interaction

Chapter 7. Styles and Types of Wine
Abstract
Still Table Wines
Sparkling Wines
Fortified Wines (Dessert and Appetizer Wines)
Brandy
Suggested Readings
References

Chapter 8. Nature and Origins of Wine Quality
Abstract
Sources of Quality
Vineyard Influences
Winery
Chemistry
Suggested Readings
References

Chapter 9. Wine and Food Combination
Abstract
Introduction
Wine Selection
Historical Origins of Food and Wine Association
Concept of Flavor Principles
Food and Wine Pairing
Uses in Food Preparation
Types of Occasions
Wine Presentation
Suggested Readings
Web Sites
References

Glossary
Tasting Term Glossary
Index