Wine Tasting A Professional Handbook 4th Ronald S Jackson by Ronald S. Jackson 9780323852630, 0323852637 instant download after payment.

The text was originally written primarily as an
information conduit for enologists, winemakers, sensory
scientists, and students of those endeavors.
Correspondingly, the work concentrates on the intrinsic
(sensory) qualities of wine, and how the brain integrates
and interprets this information. Nonetheless, a
significant amount of material has been added for
those in the wine trade: wine retailers, wholesalers,
sommeliers, those who teach wine appreciation
courses, run wine societies, and anyone seriously interested
in the sensory qualities of wine.
The text commences by guiding the reader through
the process of sampling wine, leading into a discussion
of the psycho-physiology of sensory perception. It provides
a theoretical understanding for the complexities
of valid wine assessment and the intricacies of consumer
preferences. What any individual perceives
depends not only on their sensory acuity and experience,
but also on their cultural upbringing, physical
and emotional well-being, and the tasting context.
This is followed by detailing the optimal conditions
for wine assessment and evaluation, the selection and
training of tasting panels, various sensory procedures,
and the analysis of significance. These provide the producer
with the tools necessary for assessing wine
critically