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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Visual Perceptions - p. 19 3. Chapter 3. Olfactory Sensations - p. 41 4. Abstract - p. 41 5. Olfactory System - p. 41 6. Odorants and Olfactory Stimulation - p. 50 7. Chemical Compounds Involved - p. 51 8. Sensations of Chemesthesis (The Common Chemical Sense) - p. 57 9. Odor Perception - p. 58 10. Sources of Variation in Olfactory Perception - p. 66 11. Odor Assessment in Wine Tasting - p. 76 12. Off-Odors - p. 78 13. Chemical Nature of Varietal Aromas - p. 85 14. Suggested Readings - p. 90 15. References - p. 90 16. Chapter 4. Oral Sensations (Taste and Mouth-Feel) - p. 103 17. Chapter 5. Quantitative (Technical) Wine Assessment - p. 137 18. Abstract - p. 137 19. Selection and Training of Tasters - p. 140 20. Summary - p. 161 21. Pretasting Organization - p. 162 22. Tasting Design - p. 176 23. Wine Terminology - p. 181 24. Wine Evaluation - p. 186 25. Sensory Analysis - p. 202 26. Chemical Indicators of Wine Quality and Character - p. 220 27. Occupational Hazards of Wine Tasting - p. 231 28. Postscript - p. 234 29. Suggested Readings - p. 234 30. References - p. 234 31. Appendix 5.1 Aroma and bouquet samples - p. 234 32. Appendix 5.2 Basic off-odor samplesa,b,c,d - p. 244 33. Appendix 5.3 Response sheet for taste/mouth-feel test - p. 245 34. Appendix 5.4 Off-odors in four types of wine at two concentrations - p. 245 35. Appendix 5.5 Minimum number of correct judgments to establish significance at various probability levels for the triangle test (one-tailed, p = 1/3)* - p. 246 36. Appendix 5.6 Rank totals excluded for significance differences, 5% level. Any rank total outside the give range is significant - p. 248 37. Appendix 5.7 Rank totals excluded for significance differences, 1% level. Any rank total outside the give range is significant - p. 248 38. Appendix 5.8 Multipliers for estimating significance of difference by range. Two-way classification. A, 5% level; B, 1% level - p. 249 39. 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 - p. 252 40. Chapter 6. Qualitative Wine Assessment - p. 253 41. Chapter 7. Styles and Types of Wine - p. 293 42. Chapter 8. Nature and Origins of Wine Quality - p. 337 43. Chapter 9. Wine and Food Combination - p. 371 44. Glossary - p. 401 45. Index - p. 405
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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Visual Perceptions - p. 19 3. Chapter 3. Olfactory Sensations - p. 41 4. Abstract - p. 41 5. Olfactory System - p. 41 6. Odorants and Olfactory Stimulation - p. 50 7. Chemical Compounds Involved - p. 51 8. Sensations of Chemesthesis (The Common Chemical Sense) - p. 57 9. Odor Perception - p. 58 10. Sources of Variation in Olfactory Perception - p. 66 11. Odor Assessment in Wine Tasting - p. 76 12. Off-Odors - p. 78 13. Chemical Nature of Varietal Aromas - p. 85 14. Suggested Readings - p. 90 15. References - p. 90 16. Chapter 4. Oral Sensations (Taste and Mouth-Feel) - p. 103 17. Chapter 5. Quantitative (Technical) Wine Assessment - p. 137 18. Abstract - p. 137 19. Selection and Training of Tasters - p. 140 20. Summary - p. 161 21. Pretasting Organization - p. 162 22. Tasting Design - p. 176 23. Wine Terminology - p. 181 24. Wine Evaluation - p. 186 25. Sensory Analysis - p. 202 26. Chemical Indicators of Wine Quality and Character - p. 220 27. Occupational Hazards of Wine Tasting - p. 231 28. Postscript - p. 234 29. Suggested Readings - p. 234 30. References - p. 234 31. Appendix 5.1 Aroma and bouquet samples - p. 234 32. Appendix 5.2 Basic off-odor samplesa,b,c,d - p. 244 33. Appendix 5.3 Response sheet for taste/mouth-feel test - p. 245 34. Appendix 5.4 Off-odors in four types of wine at two concentrations - p. 245 35. Appendix 5.5 Minimum number of correct judgments to establish significance at various probability levels for the triangle test (one-tailed, p = 1/3)* - p. 246 36. Appendix 5.6 Rank totals excluded for significance differences, 5% level. Any rank total outside the give range is significant - p. 248 37. Appendix 5.7 Rank totals excluded for significance differences, 1% level. Any rank total outside the give range is significant - p. 248 38. Appendix 5.8 Multipliers for estimating significance of difference by range. Two-way classification. A, 5% level; B, 1% level - p. 249 39. 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 - p. 252 40. Chapter 6. Qualitative Wine Assessment - p. 253 41. Chapter 7. Styles and Types of Wine - p. 293 42. Chapter 8. Nature and Origins of Wine Quality - p. 337 43. Chapter 9. Wine and Food Combination - p. 371 44. Glossary - p. 401 45. Index - p. 405
