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Wine tasting[electronic resource] :a...

Jackson, Ron S.

Wine tasting[electronic resource] :a professional handbook /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.22
書名/作者:	Wine tasting : a professional handbook // Ronald S. Jackson.
作者:	Jackson, Ron S.
出版者:	Amsterdam ; : Academic Press,, c2009.
面頁冊數:	xxi, 487 p. : : ill. ;; 25 cm.
附註:	Previous ed.: Boston, Mass.; London: AP Professional, 2002.
標題:	Wine tasting.
ISBN:	9780123741813
ISBN:	0123741815
書目註:	Includes bibliographical references and index.
內容註:	Introduction -- Visual Perceptions -- Olfactory Sensations -- Taste and Mouth-Feel Sensations -- Quantitative (Technical) Wine Assessment -- Qualititative (General) Wine Tasting -- Types of Wine -- Origins of Wine Quality -- Wine as a Food Beverage -- Glossary.
摘要、提要註:	Wine Tasting: A Professional Handbook 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.
電子資源:	An electronic book accessible through the World Wide Web; click for information

Wine tasting[electronic resource] :a professional handbook /
Jackson, Ron S.

Wine tastinga professional handbook /[electronic resource] :Ronald S. Jackson. - 2nd ed. - Amsterdam ;Academic Press,c2009. - xxi, 487 p. :ill. ;25 cm. - Food science and technology international series. - Food science and technology international series..

Previous ed.: Boston, Mass.; London: AP Professional, 2002.

Includes bibliographical references and index.

Introduction -- Visual Perceptions -- Olfactory Sensations -- Taste and Mouth-Feel Sensations -- Quantitative (Technical) Wine Assessment -- Qualititative (General) Wine Tasting -- Types of Wine -- Origins of Wine Quality -- Wine as a Food Beverage -- Glossary.

Wine Tasting: A Professional Handbook 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 9780123741813

Source: 141214:141357Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

197398
Wine tasting.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP548.5.A5 / J33 2009

Dewey Class. No.: 641.22

National Agricultural Library Call No.: TP548.5.A5 / J23 2009

Wine tasting[electronic resource] :a professional handbook /
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300 $a xxi, 487 p. : $b ill. ; $c 25 cm.
490 1 $a Food science and technology international series
500 $a Previous ed.: Boston, Mass.; London: AP Professional, 2002.
504 $a Includes bibliographical references and index.
505 0 $a Introduction -- Visual Perceptions -- Olfactory Sensations -- Taste and Mouth-Feel Sensations -- Quantitative (Technical) Wine Assessment -- Qualititative (General) Wine Tasting -- Types of Wine -- Origins of Wine Quality -- Wine as a Food Beverage -- Glossary.
520 $a Wine Tasting: A Professional Handbook 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.
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