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Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.

Wine Tasting: A Professional Handbook (Food Science and Technology)
~ Ronald S. Jackson (Author) “As befits one of life’s finest pleasures, wine deserves serious attention…”

Product Details

    * 295 pages
    * Publisher: Academic Press; 1st edition (February 15, 2002)
    * Language: English
    * ISBN-10: 012379076X
    * ISBN-13: 978-0123790767

Editorial Reviews
Review
“…a solid text that offers practical information on the sensations of wine for many types of readers…” – E STREAMS, JUNE 2003

“…without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine.” – Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines

“…would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class.” – Food Quality and Preference, 2003

“…would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class.” – FOOD QUALITY AND PREFERENCE (2003)

“…a solid text that offers practical information on the sensations of wine for many types of readers…”- E STREAMS (June 2003)

“As a whole, the book is a generous package of information, thus updating and providing a scientific background for sensory research on wine.”
-Hely Tuorila, Department of Food Technology, University of Helsinki

“Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine”.
-Richard P. Vine, Ph.D, Professor of Oenology, Purdue University, IN, USA

“…an extensive amount of information, some very solid reference material, all presented in a text that is easy to read…it should be part of the required reading for students in both oenology and sensory evaluation…”
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA – Review

“We expect that all winemakers will find this text informative … much benefit will be derived from reading the text in its entirety…” – Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors of Sensory Evaluation Practices 2E

“very entertaining and informative to read…I am seriously contemplating using it in my Wine Sensory Evaluation course.” – H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004