01724nam 2200409 450 991076049370332120230502235236.01-78924-550-8(CKB)4920000000392154(MiAaPQ)EBC6001846(NjHacI)994920000000392154(EXLCZ)99492000000039215420230502d2020 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierThe professional handbook of cider tasting /Travis R. Alexander, Brianna, L. EwingOxfordshire :CABI,2020.1 online resource (116 pages)1-78924-549-4 1: Introduction -- 2: Sensory Evaluation: The Physiological Basis -- 3: Sensory Evaluation: Effective Profiling -- 4: Types and Styles of Cider -- 5: Origins of Cider Quality Attributes -- 6: Pairing Cider with Food -- 7: Appendix."The cider industry is growing rapidly and this is a core, research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. It is a comprehensive book for industry and researchers to characterize cider using a standard, quantifiable metric"-- Provided by publisher.Alcoholic beveragesWine and wine makingAlcoholic beverages.Wine and wine making.663.1Alexander Travis R.1439429Ewing Brianna, L.NjHacINjHaclBOOK9910760493703321The professional handbook of cider tasting3601607UNINA