Wine Tasting: A Professional Handbook
Format: PDF / Kindle (mobi) / ePub
One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
ions comes from corroded winery equipment. Two forms of ferric casse are known. White wines may be affected by a white haze that forms as soluble ferrous phosphate oxidizes to insoluble ferric phosphate. The haze results either from particles of ferric phosphate alone, or from a complex formed between ferric phosphate and soluble proteins. In red wine, oxidation of ferrous to ferric ions can generate a blue casse. In this instance, ferric ions form insoluble particles with anthocyanins and
proteins. Malfunctioning of the cell membrane, such as disruption of catechol amine methylation, may play a role in the perception of astringency. In addition, the relatedness of certain tannin constituents to adrenaline and noradrenaline could stimulate localized blood vessel constriction, further enhancing the dry, puckery, sensation. Repeated exposure to tannins, and the associated removal of salivary proteins, increases the perception of astringency (Guinard et al., 1986a). Astringency is one
Technol. 24, 469–472. Walters, D. E. (1996). How are bitter and sweet tastes related? Trends Food Sci. Technol. 7, 399–403. Whitehead, M. C., Beeman, C. S., and Kinsella, B. A. (1985). Distribution of taste and general sensory nerve endings in fungiform papillae of the hamster. Am. J. Anat. 173, 185–201. Winterhalter, P., Sefton, M. A., and Williams, P. J. (1990). Volatile C13-norisoprenoid compounds in Riesling wine are generated from multiple precursors. Am. J. Enol. Vitic. 41, 277–283. Yau, N.
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fruit drink (Leo’s) 10 mg Isoamyl acetate 100 ml Guava fruit drink (Leo’s) 0.2 ml Lemon extract (Empress) Vine fruit Blackberry Raspberry Blackcurrant Passion fruit Melon 5 ml Blackberry essence (Noirot) 60 ml Raspberry liqueur 80 ml Blackcurrant nectar (Ribena) 10 ml Ethanolic extract of one passion fruit 100 ml Melon liqueur Floral Rose Violet Orange blossom Iris Lily 6 mg Citronellol 1.5 mg β-Ionone 20 mg Methyl anthranilate 0.2 mg Irone 7 mg Hydroxycitronellal Vegetal Beet Bell pepper