葡萄酒的品尝 Wine Tasting Ronald S. Jackson 插图版[PDF]

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资源信息： 中文名: 葡萄酒的品尝 原名: Wine Tasting 别名: Wine Tasting:A Professional Handbook 作者: Ronald S. Jackson 资源格式: PDF 版本: 插图版 出版社: Elsevier Academic Press 书号: 012379076X 发行时间: 2002年 地区: 美国 语言: 英文 概述:

内容简介 　　这是一本葡萄酒品尝者必备的专业手册。该书从评价葡萄酒特性和质量的相关技术到感官感知的生理、心理和生理化学机制，全面讲述了葡萄酒品尝的实践和理论知识。作者概括了目前平静葡萄酒起泡酒和加烈的分类，并论述了影响葡萄酒质量的关键因素——葡萄园和酿酒技术。 　　 该书主要讲述了不同形式的葡萄酒品尝和评价的实际操作要点，并提供了大量感官评价试验的数据。 　　 这是一本资深葡萄酒品尝者和鉴赏家的必备参考书，可用于葡萄酒品尝课程和培训葡萄酒品尝初学者，并提供了提高葡萄酒评价和欣赏能力的客观信息。 本书中文版由中国农业大学的研究生翻译出版。 作者简介 Ronald S. Jackson received his bachelor’s and master’s degrees from Queen’s University, and doctorate from the University of Toronto. His sabbatical at Cornell University redirected his academic interest toward viticulture and enology. While Professor and chair of Botany Department, Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developing sensory evaluation tests to train and assess members of its Sensory Panel. He was also a long time member of the MLCC External Tasting Panel. In addition to preparing this book, he is author of Wine Science: Principles, Practice, Perception, 2e (2000), Conserve Water Drink Wine (1997) and several technical reviews, including Grape-based Fermentation Products in Biotechnology: Food Fermentation (1999) and Modern Biotechnology of Winemaking in Wine: A Scientific Evaluation (2002) and articles in the Encyclopediae of Agricultural Science and Food Sciences and Nutrition. Dr. Jackson has retired from teaching to devote his time to writing, but is allied with the Cool Climate Oenology and Viticulture Institute, Brock University. For questions or suggestions, he may be reached at jackson@globetrotter.net. 评论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 scienctific 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 Enology, 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 enology 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 Practises 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 "This volume details the practical and theoretical aspects of critical wine tasting, in the context of human sensory perception, from the techniques used by professionals to assess wine properties and quality, to the physiological, psychological and physiochemical origins of sensory perception...Numerous tables, charts and figures throughout this volume provide excellent illustrative material to support the detailed information presented in text. In conclusion, this comprehensive volume is highly recommended to any individuals involved in wine tasting, from professional tasters and those who train tasters and design tastings, to amateur wine connoisseurs, who want unbiased information on how to maximize their perception and appreciation of wine." - Carbohydrate Polymers (2005) "This book by Dr. Jackson is very entertaining and informative to read. He has succeeded in writing a wine tasting book that would appeal to the experienced wine aficionado as well as to a faculty member teaching a beginning wine sensory or wine tasting class...This author enjoyed this book and would recommend it. In fact 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) "...very entertaining and informative to read. ...would appeal to the experienced wine aficionado as well as the faculty member teaching a beginning wine sensory or 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. Extensive use of diagrams, tables, charts, and illustrations enhances the volume...a useful book that will find a number of audiences. It deserves a place in many academic collections not for what it has to tell us about wine, but about human physiological responses to the seduction of the liquid. Recommended." -E STREAMS (June 2003) "Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine. Being an academic, I am particularly impressed by the scientific support which Dr. Jackson provides for explaining human evaluation and interpretation of various wine aromas, flavors, virtues and vagaries. His text is, however, not beyond the comprehension and understanding of people who are not formally trained in the enological sciences. This book will also become a standard reference for the 325 students which study in my 4th-year Wine Appreciation class at Purdue University every semester. As a judge at several wine competitions across the U.S. every year, and as Chairman of the Indy International, one of the largest, I will make it a point that my fellow judges have the opportunity to learn of this essential work. Wine Tasting advances the state of the art." -Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines "The author should be commended for undertaking to write on this subject matter. Bringing the science of sensory evaluation to the wine industry is needed and the author has provided an extensive amount of information, some very solid reference material, all presented in a text that is easy to read. There are numerous tables and figures, referenced with both current as well as some important historical information. Information about the origins of the much maligned Davis wine scorecard is welcomed, especially for one of us (HS) who was one of the subjects while the scorecard was being developed. We expect that all winemakers will find this text informative and possibly will take some exception; none the less, much benefit will be derived from reading the text in its entirety, but probably not in one sitting! The author also discusses the relationship of wine writers and the science of sensory evaluation, a topic that gets relatively little coverage, yet it needs more discussion if the industry is to make the transition from a cottage industry to a packaged goods business. Sensory professionals also will benefit from this text and it should be part of the required reading for students in both enology and sensory evaluation. -Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors of Sensory Evaluation Practises 2E "As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine." -Hely Tuorila, Department of Food Technology, University of Helsinki

目录: Contents About the author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii Acknowledgements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 Visual perceptions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 3 Olfactory sensations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 4 Taste and mouth-feel sensations . . . . . . . . . . . . . . . . . . . . . . . . . 79 5 Quantitative (technical) wine assessment . . . . . . . . . . . . . . . . . . 113 6 Qualitative (general) wine tasting . . . . . . . . . . . . . . . . . . . . . . . . 187 7 Types of wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 8 Origins of wine quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227 9 Wine as a food beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259 Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 271