Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes 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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Visual Perceptions - p. 23 3. Chapter 3. Olfactory Sensations - p. 47 4. Chapter 4. Oral Sensations - p. 117 5. Chapter 5. Quantitative (Technical) Wine Assessment - p. 153 6. Abstract - p. 153 7. Outline - p. 153 8. SELECTION AND TRAINING OF TASTERS - p. 157 9. PRE-TASTING ORGANIZATION - p. 179 10. TASTING DESIGN - p. 192 11. WINE EVALUATION - p. 205 12. SENSORY ANALYSIS - p. 218 13. INDICATORS OF WINE QUALITY AND CHARACTER - p. 237 14. OCCUPATIONAL HAZARDS OF WINE TASTING - p. 250 15. References - p. 254 16. Appendix 5.1 Aroma and Bouquet Samplesa,b - p. 254 17. Appendix 5.2 Basic Off-Odor Samplesa,b,c,d - p. 264 18. Appendix 5.3 Response Sheet for Taste/Mouth-feel Test - p. 265 19. Appendix 5.4 Off-Odors In Four Types of Wine at Two Concentrations - p. 266 20. Appendix 5.5 Minimum Number of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test (One-Tailed, P=1/3)a - p. 266 21. Appendix 5.6 Rank Totals Excluded for Significance Differences, 5% Level. any Rank Total Outside the Give Range is Significant - p. 268 22. Appendix 5.7 Rank Totals Excluded for Significance Differeences, 1% Level. Any Rank Total Outside the Give Range is Significant - p. 269 23. Appendix 5.8 Multipliers for Estimating Significance of Difference by Range. Two-Way Classification. A, 5% Level; B, 1% Level - p. 269 24. 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. 272 25. Chapter 6. Qualitative Wine Assessment - p. 273 26. Chapter 7. Styles and Types of Wine - p. 333 27. Chapter 8. Nature and Origins of Wine Quality - p. 381 28. Chapter 9. Wine and Food Combination - p. 425 29. Glossary - p. 459 30. Index - p. 463
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes 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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Visual Perceptions - p. 23 3. Chapter 3. Olfactory Sensations - p. 47 4. Chapter 4. Oral Sensations - p. 117 5. Chapter 5. Quantitative (Technical) Wine Assessment - p. 153 6. Abstract - p. 153 7. Outline - p. 153 8. SELECTION AND TRAINING OF TASTERS - p. 157 9. PRE-TASTING ORGANIZATION - p. 179 10. TASTING DESIGN - p. 192 11. WINE EVALUATION - p. 205 12. SENSORY ANALYSIS - p. 218 13. INDICATORS OF WINE QUALITY AND CHARACTER - p. 237 14. OCCUPATIONAL HAZARDS OF WINE TASTING - p. 250 15. References - p. 254 16. Appendix 5.1 Aroma and Bouquet Samplesa,b - p. 254 17. Appendix 5.2 Basic Off-Odor Samplesa,b,c,d - p. 264 18. Appendix 5.3 Response Sheet for Taste/Mouth-feel Test - p. 265 19. Appendix 5.4 Off-Odors In Four Types of Wine at Two Concentrations - p. 266 20. Appendix 5.5 Minimum Number of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test (One-Tailed, P=1/3)a - p. 266 21. Appendix 5.6 Rank Totals Excluded for Significance Differences, 5% Level. any Rank Total Outside the Give Range is Significant - p. 268 22. Appendix 5.7 Rank Totals Excluded for Significance Differeences, 1% Level. Any Rank Total Outside the Give Range is Significant - p. 269 23. Appendix 5.8 Multipliers for Estimating Significance of Difference by Range. Two-Way Classification. A, 5% Level; B, 1% Level - p. 269 24. 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. 272 25. Chapter 6. Qualitative Wine Assessment - p. 273 26. Chapter 7. Styles and Types of Wine - p. 333 27. Chapter 8. Nature and Origins of Wine Quality - p. 381 28. Chapter 9. Wine and Food Combination - p. 425 29. Glossary - p. 459 30. Index - p. 463
