Wine tasting: a professional handbook
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
c2002
|
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references and index Front Cover; Wine Tasting: A Professional Handbook; Copyright Page; About the author; Preface; Acknowledgements; Contents; Chapter 1. Introduction; Chapter 2. Visual perceptions; Chapter 3. Olfactory sensations; Chapter 4. Taste and mouth-feel sensations; Chapter 5. Quantitative (technical) wine assessment; Chapter 6. Qualitative (general) wine tasting; Chapter 7. Types of wine; Chapter 8. Origins of wine quality; Chapter 9. Wine as a food beverage; Glossary; Index; Wine Tasting 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 |
| Beschreibung: | 1 Online-Ressource (xvi, 295 p.) |
| ISBN: | 0080521703 012379076X 9780080521701 |
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| 500 | |a 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 | ||
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Datensatz im Suchindex
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| author | Jackson, Ron S. |
| author_facet | Jackson, Ron S. |
| author_role | aut |
| author_sort | Jackson, Ron S. |
| author_variant | r s j rs rsj |
| building | Verbundindex |
| bvnumber | BV043071536 |
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| ctrlnum | (OCoLC)179924890 (DE-599)BVBBV043071536 |
| dewey-full | 641.2/2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.2/2 |
| dewey-search | 641.2/2 |
| dewey-sort | 3641.2 12 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:16:33Z |
| institution | BVB |
| isbn | 0080521703 012379076X 9780080521701 |
| language | English |
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| spelling | Jackson, Ron S. Verfasser aut Wine tasting a professional handbook Ronald S. Jackson San Diego Academic Press c2002 1 Online-Ressource (xvi, 295 p.) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Includes bibliographical references and index Front Cover; Wine Tasting: A Professional Handbook; Copyright Page; About the author; Preface; Acknowledgements; Contents; Chapter 1. Introduction; Chapter 2. Visual perceptions; Chapter 3. Olfactory sensations; Chapter 4. Taste and mouth-feel sensations; Chapter 5. Quantitative (technical) wine assessment; Chapter 6. Qualitative (general) wine tasting; Chapter 7. Types of wine; Chapter 8. Origins of wine quality; Chapter 9. Wine as a food beverage; Glossary; Index; Wine Tasting 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 COOKING / Beverages / Wine & Spirits bisacsh Wijn gtt Smaakzin gtt Smaakorganen gtt Geur gtt Kwaliteitscontrole gtt Wine tasting fast Wine tasting Wein (DE-588)4065133-2 gnd rswk-swf Degustation (DE-588)4246779-2 gnd rswk-swf Wein (DE-588)4065133-2 s Degustation (DE-588)4246779-2 s 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=196589 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Jackson, Ron S. Wine tasting a professional handbook COOKING / Beverages / Wine & Spirits bisacsh Wijn gtt Smaakzin gtt Smaakorganen gtt Geur gtt Kwaliteitscontrole gtt Wine tasting fast Wine tasting Wein (DE-588)4065133-2 gnd Degustation (DE-588)4246779-2 gnd |
| subject_GND | (DE-588)4065133-2 (DE-588)4246779-2 |
| title | Wine tasting a professional handbook |
| title_auth | Wine tasting a professional handbook |
| title_exact_search | Wine tasting a professional handbook |
| title_full | Wine tasting a professional handbook Ronald S. Jackson |
| title_fullStr | Wine tasting a professional handbook Ronald S. Jackson |
| title_full_unstemmed | Wine tasting a professional handbook Ronald S. Jackson |
| title_short | Wine tasting |
| title_sort | wine tasting a professional handbook |
| title_sub | a professional handbook |
| topic | COOKING / Beverages / Wine & Spirits bisacsh Wijn gtt Smaakzin gtt Smaakorganen gtt Geur gtt Kwaliteitscontrole gtt Wine tasting fast Wine tasting Wein (DE-588)4065133-2 gnd Degustation (DE-588)4246779-2 gnd |
| topic_facet | COOKING / Beverages / Wine & Spirits Wijn Smaakzin Smaakorganen Geur Kwaliteitscontrole Wine tasting Wein Degustation |
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