Wine Tasting
-10%
portes grátis
Wine Tasting
A Professional Handbook
Jackson, Ronald S.
Elsevier Science & Technology
10/2022
486
Dura
Inglês
9780323852630
15 a 20 dias
1000
Descrição não disponível.
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?Adaptation; Aging potential; Anthocyanins; Brandy; Chemesthesis; Chemical indicators of quality; Color perception; Competitions; Consumer preference; Design; Effervescence; Flavor principles; Food and wine compatibility; Fortified wines; Grape cultivars; Haze; Intrinsic and extrinsic factors; Mouth-feel; Multisensory perception; OR proteins; Occupational hazards; Odor memory; Off-odors; Olfactory receptors; Procedures; Procedures and assessment; Qualitative wine assessment; Score sheets; Sediment; Selection and assessment; Sensory analysis; Sparkling wines; Still wines; Taste; Taster training; Tasting conditions; Tasting organization; Tasting process; Tasting societies; Terminology; Training; Trigeminal receptors; Uses in food preparation; Vineyard versus winery origins; Wine aging; Wine appearance; Wine appreciation courses; Wine categorization; Wine flavor; Wine history; Wine matrix; Wine presentation; Wine production; Wine quality; Wine selection; Wine taste
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?Adaptation; Aging potential; Anthocyanins; Brandy; Chemesthesis; Chemical indicators of quality; Color perception; Competitions; Consumer preference; Design; Effervescence; Flavor principles; Food and wine compatibility; Fortified wines; Grape cultivars; Haze; Intrinsic and extrinsic factors; Mouth-feel; Multisensory perception; OR proteins; Occupational hazards; Odor memory; Off-odors; Olfactory receptors; Procedures; Procedures and assessment; Qualitative wine assessment; Score sheets; Sediment; Selection and assessment; Sensory analysis; Sparkling wines; Still wines; Taste; Taster training; Tasting conditions; Tasting organization; Tasting process; Tasting societies; Terminology; Training; Trigeminal receptors; Uses in food preparation; Vineyard versus winery origins; Wine aging; Wine appearance; Wine appreciation courses; Wine categorization; Wine flavor; Wine history; Wine matrix; Wine presentation; Wine production; Wine quality; Wine selection; Wine taste
