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Wine Tasting - A Professional Handbook
of: Ronald S. Jackson
Elsevier Trade Monographs, 2009
ISBN: 9780080921099 , 512 Pages
2. Edition
Format: PDF, ePUB, Read online
Copy protection: DRM
Front Cover
1
Wine Tasting: A Professional Handbook
4
Copyright Page
5
Dedication
6
Table of Contents
8
Preface
16
Acknowledgments
20
About the Author
22
Chapter 1: Introduction
24
Tasting Process
24
Appearance
27
Clarity
27
Color
28
Viscosity
29
Spritz
29
Tears
29
Odor
29
Orthonsal (in glass) Odor
29
In-mouth Sensations
37
Taste and Mouth-feel
37
Odor-Retronasal
39
Finish
41
Overall Quality
42
Postscript
44
References
45
Chapter 2: Visual Perceptions
50
Color
50
Color Perception and Measurement
50
Significance in Tasting
55
Origin and Characteristics
57
Red Wines
57
Roseacute Wines
63
White Wines
63
Clarity
64
Crystals
64
Sediment
65
Proteinaceous Haze
66
Phenolic Haze
66
Casse
66
Deposits on Bottle Surfaces
67
Microbial Spoilage
67
Viscosity
68
Spritz
69
Tears
71
Suggested Readings
72
References
72
Chapter 3: Olfactory Sensations
78
Olfactory System
79
Nasal Passages
79
Olfactory Epithelium, Receptor Neurons, and Cerebral Connections
81
Odorants and Olfactory Stimulation
88
Chemical Compounds Involved
91
Acids
92
Alcohols
92
Aldehydes and Ketones
92
Acetals
93
Esters
93
Hydrogen Sulfide and Organosulfur Compounds
94
Hydrocarbon Derivatives
95
Lactones and Other Oxygen Heterocycles
96
Terpenes and Oxygenated Derivatives
96
Phenolics
97
Pyrazines and Other Nitrogen Heterocyclics
98
Sensations from Trigeminal Nerve
98
Vomeronasal Organ
99
Odor Perception
100
Sources of Variation in Olfactory Perception
110
Odor Assessment in Wine Tasting
120
Off-Odors
121
Acetic Acid (Volatile Acidity)
122
Baked
122
Buttery
122
Corky/Moldy
122
Ethyl Acetate
123
Ethyl Phenols
123
Fusel
124
Geranium-like
124
Light Struck
124
Mousy
124
Oxidation
125
Reduced-Sulfur Odors
126
Sulfur Odor
127
Untypical Aging Flavor untypischen Alterungsnote, UTA)
127
Vegetative Odors
127
Other Off-Odors
128
Chemical Nature of Varietal Aromas
128
Suggested Readings
134
References
135
Chapter 4: Taste and Mouth-Feel Sensations
152
Taste
153
Sweet, Umami, and Bitter Tastes
158
Sour and Salty Tastes (ASIC and ENaC Channels)
161
Factors Influencing Taste Perception
163
Physicochemical
163
Chemical
164
Biologic
166
Psychologic
168
Mouth-Feel
169
Astringency
170
Burning
174
Temperature
174
Prickling
175
Body (Weight)
176
Metallic
177
Chemical Compounds Involved
177
Sugars
177
Alcohols
178
Acids
179
Phenolics
180
Polysaccharides
185
Nucleic Acids
185
Taste and Mouth-Feel Sensations in Wine Tasting
186
Appendix 4.1: Measuring Taste Bud Density
187
Suggested Readings
188
References
189
Chapter 5: Quantitative (Technical) Wine Assessment
200
Selection and Training of Tasters
205
Basis Requirements
205
Identification of Potential Wine Panelists
209
Testing and Training
210
Basic Selection Tests
213
Taste Recognition
213
Taste Acuity
213
Relative Sensitivity (Sweetness)
215
Threshold Assessment
216
Odor Recognition Tests
218
Fragrance (Aroma and Bouquet)
218
Off-Odors: Basic Test
218
Off-Odors in Different Wines
220
Discrimination Tests
220
Varietal Dilution
220
Varietal Differentiation
222
Short-Term Wine Memory
224
Taster Training
225
Assessing Taster and Panel Accuracy
226
Score Variability
228
Summary
231
Pre-Tasting Organization
231
Tasting Area
231
Number of Samples
235
Replicates
236
Temperature
236
Cork Removal
238
Decanting and Pouring
238
Sample Volume
239
Dispensers
239
Representative Samples
239
Glasses
240
Number of Tasters
243
Tasting Design
244
Information Provided
244
Preparing Samples
245
Sources of Perceptive Error
245
Timing
248
Wine Terminology
249
Wine Evaluation
256
Score Sheets
256
Statistical Analysis
265
Simple Tests
267
Multivariate Techniques
270
Pertinence of Tasting Results
273
Sensory Analysis
273
Discrimination Testing
274
Scaling Tests
276
Descriptive Sensory Analysis
279
Time-Intensity (TI) Analysis
291
CHARM Analysis
294
Finger Span Cross Modality (FSCM) Matching
294
Chemical Measures of Wine Quality
295
Standard Chemical Analyses
295
Electronic Noses
297
Occupational Hazards of Wine Tasting
301
Suggested Readings
313
References
314
Chapter 6: Qualitative Wine Assessment
326
Tasting Room
327
Information Provided
328
Sample Preparation
328
Decanting and Breathing
328
Temperature
331
Glasses
332
Sample Number and Volume
333
Cork Removal
334
Palate Cleansing
335
Language
336
Wine Score Sheets
340
Sensory Training Exercises
342
Staff Training for Medium to Small Wineries
343
Tasting Situations
345
Wine Competitions
345
Consumer Preference Tastings
347
Trade Tastings
350
In-Store Tastings
351
Wine Appreciation Courses
352
Wine Tasting Societies
356
Home Tastings
359
Appendices
360
Appendix 6.1 Sweetness in Wine
360
Appendix 6.2 Sourness
361
Appendix 6.3 Phenolic Components
362
A. Bitterness and Astringency
362
B. Oak
363
Appendix 6.4 Alcoholic Wine Constituents
364
Ethanol
364
Glycerol
365
Appendix 6.5 Taste Interaction
365
Sweet-Bitter Interactions
366
Sweet-Sour Balance
367
Suggested Readings
367
References
368
Chapter 7: Styles and Types of Wine
372
Still Table Wines
374
White Cultivars
376
Red Cultivars
377
Production Procedures
379
Prior to Fermentation
379
During Fermentation
383
After Fermentation
384
White Wine Styles
385
Red Wine Styles
389
Rosé Wine Styles
394
Sparkling Wines
395
Fortified Wines (Dessert and Appetizer Wines)
400
Sherry
402
Port
404
Madeira
407
Vermouth
407
Brandy
407
Suggested Readings
408
References
408
Chapter 8: Nature and Origins of Wine Quality
410
Sources of Quality
413
Vineyard Influences
414
Macroclimate
415
Microclimate
415
Species, Variety, and Clone
418
Rootstock
419
Yield
421
Training
423
Nutrition and Irrigation
424
Disease
425
Maturity
425
Winery
426
Winemaker
426
Prefermentation Processes
427
Fermentation
429
Fermentor
429
Yeasts
430
Lactic Acid Bacteria
430
Postfermentation Influences
433
Adjustments
433
Blending
433
Processing
434
Oak
434
Bottle Closure
436
Aging
437
Aging Potential
441
Chemistry
443
Suggested Readings
445
References
445
Chapter 9: Wine and Food Combination
450
Introduction
450
Wine Selection
458
Historical Origins of Food and Wine Combination
459
Concept of Flavor Principles
462
Food and Wine Pairing
463
Uses in Food Preparation
471
Basic Roles
471
Involvement in Food Preparation
472
Types of Occasions
473
Wine Presentation
473
Presentation Sequence
473
Cellaring
475
Glasses
476
Serving Temperature
477
Breathing
477
Wine Preservation after Opening
477
Label Removal
480
Final Note
481
Suggested Readings
481
References
482
Glossary
488
Tasting Term Glossary
492
Index
496
Food Science and Technology International Series
508
Color Plate Section
512
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