Info
The aesthetics of wine / / Douglas Burnham and Ole Martin Skilleås
| The aesthetics of wine / / Douglas Burnham and Ole Martin Skilleås |
| Autore | Burnham Douglas |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (239 p.) |
| Disciplina | 394.1/3 |
| Altri autori (Persone) | SkilleåsOle Martin |
| Collana | New directions in aesthetics |
| Soggetto topico |
Wine - Philosophy
Wine tasting |
| ISBN |
1-280-87845-2
9786613719768 1-118-32384-X 1-118-32387-4 1-118-32385-8 |
| Classificazione | PHI001000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: Introduction 1. Basic Concepts 2. Wine as an Object 3. Wine and Cognition 4. Aesthetic Attributes 5. Taste and Expertise 6. The Wineworld Bibliography. |
| Record Nr. | UNINA-9910141254503321 |
Burnham Douglas
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| Chichester, West Sussex ; ; Hoboken, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine and conversation [[electronic resource] /] / by Adrienne Lehrer
| Wine and conversation [[electronic resource] /] / by Adrienne Lehrer |
| Autore | Lehrer Adrienne |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | New York ; ; Oxford, : Oxford University Press, 2009 |
| Descrizione fisica | 1 online resource (288 p. ) : ill. (some col.) |
| Disciplina | 401.43 |
| Soggetto topico |
Semantics
Wine tasting - Terminology Conversation Semantics - Language Pragmatics Wine tasting Philology & Linguistics Languages & Literatures |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-19-804206-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910454340903321 |
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Lehrer Adrienne
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| New York ; ; Oxford, : Oxford University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine and conversation [[electronic resource] /] / by Adrienne Lehrer
| Wine and conversation [[electronic resource] /] / by Adrienne Lehrer |
| Autore | Lehrer Adrienne |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | New York ; ; Oxford, : Oxford University Press, 2009 |
| Descrizione fisica | 1 online resource (288 p. ) : ill. (some col.) |
| Disciplina | 401.43 |
| Soggetto topico |
Semantics
Wine tasting - Terminology Conversation Semantics - Language Pragmatics Wine tasting Philology & Linguistics Languages & Literatures |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-19-029465-5
0-19-804206-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910777707803321 |
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Lehrer Adrienne
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| New York ; ; Oxford, : Oxford University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
| Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina |
641.2/2
641.22 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-70638-1
9786612706387 1-4443-0168-3 1-4443-0169-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; Appearance
2.1 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 quality 5.3 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 Brettanomyces 7.6 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 harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9910145809503321 |
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Grainger Keith
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| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
| Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina |
641.2/2
641.22 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| ISBN |
1-282-70638-1
9786612706387 1-4443-0168-3 1-4443-0169-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; Appearance
2.1 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 quality 5.3 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 Brettanomyces 7.6 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 harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9910831196503321 |
|
Grainger Keith
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||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine quality : tasting and selection / / Keith Grainger
| Wine quality : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina | 641.2/2 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| ISBN |
9786612706387
9781282706385 1282706381 9781444301687 1444301683 9781444301694 1444301691 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; Appearance
2.1 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 quality 5.3 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 Brettanomyces 7.6 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 harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9911020476603321 |
|
Grainger Keith
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine tasting : a professional handbook / / Ronald S. Jackson
| Wine tasting : a professional handbook / / Ronald S. Jackson |
| Autore | Jackson Ronald |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (431 pages) : illustrations (some color) |
| Disciplina | 641.2/2 |
| Soggetto topico | Wine tasting |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583014203321 |
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Jackson Ronald
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| Amsterdam, [Netherlands] : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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