04725nam 2200649 a 450 991014580950332120180612234411.01-282-70638-197866127063871-4443-0168-31-4443-0169-1(CKB)1000000000716043(EBL)416557(OCoLC)476248893(SSID)ssj0000272385(PQKBManifestationID)11204288(PQKBTitleCode)TC0000272385(PQKBWorkID)10308790(PQKB)10863201(MiAaPQ)EBC416557(EXLCZ)99100000000071604320080707d2009 uy 0engur|n|---|||||txtccrWine quality[electronic resource] tasting and selection /Keith GraingerChichester, U.K. ;Ames, Iowa Wiley-Blackwell20091 online resource (191 p.)Food industry briefing seriesDescription based upon print version of record.1-4051-1366-9 Includes bibliographical references (p. 149-150) and index.Includes Web resources.WINE QUALITY; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Wine Tasting; 1.1 Wine tasting and laboratory analysis; 1.2 What makes a good wine taster?; 1.3 Where and when to taste - suitable conditions; 1.4 Appropriate equipment; 1.4.1 Tasting glasses; 1.4.2 Water; 1.4.3 Spittoons; 1.4.4 Tasting sheets; 1.4.5 Tasting mats; 1.5 Tasting order; 1.6 Temperature of wines for tasting; 1.7 Tasting for specific purposes; 1.8 Structured tasting technique; 1.8.1 Appearance; 1.8.2 Nose; 1.8.3 Palate; 1.8.4 Conclusions; 1.9 The importance of keeping notes; Appearance2.1 Clarity2.2 Intensity; 2.3 Colour; 2.3.1 White wines; 2.3.2 Ros wines; 2.3.3 Red wines; 2.3.4 Rim/core; 2.4 Other observations; 2.4.1 Bubbles; 2.4.2 Legs; 2.4.3 Deposits; Nose; 3.1 Condition; 3.2 Intensity; 3.3 Development; 3.3.1 Primary; 3.3.2 Secondary; 3.3.3 Tertiary; 3.4 Aroma characteristics; Palate; 4.1 Sweetness/bitterness/acidity/saltiness/umami; 4.2 Dryness/sweetness; 4.3 Acidity; 4.4 Tannin; 4.5 Alcohol; 4.6 Body; 4.7 Flavour intensity; 4.8 Flavour characteristics; 4.9 Other observations; 4.10 Length; Tasting Conclusions; 5.1 Quality; 5.2 Reasons for quality5.3 Readiness for drinking/potential for ageing5.4 Price/value; 5.5 Identification/true to type?; 5.6 Grading wine - the award of points; 5.6.1 Grading on a 20-point scale; 5.6.2 Grading on a 100-point scale; 5.7 Blind tasting; 5.7.1 Why taste blind?; 5.7.2 Blind or sighted?; 5.7.3 Tasting for quality; 5.7.4 Practicalities; 5.7.5 Examination tastings; Wine Faults and Flaws; 6.1 Chloroanisoles and bromoanisoles; 6.2 Fermentation in the bottle and bacterial spoilage; 6.3 Protein haze; 6.4 Oxidation; 6.5 Excessive volatile acidity; 6.6 Excessive sulfur dioxide; 6.7 Reductivity; 6.8 Brettanomyces7.6 Price as an indication of quality?Quality - The Natural Factors and a Sense of Place; 8.1 Typicity and regionality; 8.2 The impact of climate on quality wine production; 8.3 The role of soils; 8.4 Terroir; 8.5 The vintage factor; Constraints upon Quality Wine Production; 9.1 Financial; 9.1.1 Financial constraints upon the grower; 9.1.2 Financial constraints upon the winemaker; 9.2 Skills and diligence; 9.3 Legal; 9.4 Environmental; Production of Quality Wines; 10.1 Yield; 10.2 Density of planting; 10.3 Age of vines; 10.4 Winter pruning; 10.5 Stressing the vines; 10.6 Green harvesting10.7 HarvestingWINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD) ""I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms.""-Association of Wine Educators ""... an ideal book to accompany a WSET course.""-Harpers Wine and Spirit Throughout the eight thousand years of vinous history wines have been tasted and their qualities examinedFood industry briefing series.Wine tastingWine and wine makingAnalysisElectronic books.Wine tasting.Wine and wine makingAnalysis.641.2/2641.22Grainger Keith630504MiAaPQMiAaPQMiAaPQBOOK9910145809503321Wine quality2004399UNINA