Buch, Englisch, 448 Seiten, Format (B × H): 223 mm x 281 mm, Gewicht: 1564 g
Reihe: Food Science and Technology
A Professional Handbook
Buch, Englisch, 448 Seiten, Format (B × H): 223 mm x 281 mm, Gewicht: 1564 g
Reihe: Food Science and Technology
ISBN: 978-0-323-85263-0
Verlag: Elsevier LTD
With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Introduction 2. Visual Perceptions 3. Olfactory Sensations 4. Oral Sensations 5. Quantitative Wine Assessment 6. Qualitative Wine Assessment 7. Styles and Types of Wine Quality 8. Nature and Origins of Wine Quality 9. Wine and Food Combination