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Wine quality : tasting and selection / Keith Grainger.

By: Material type: TextTextSeries: Food industry briefing seriesPublisher: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009Description: xx, 163 pages, 6 unnumbered pages of plates : colour illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1405113669
  • 9781405113663
Subject(s): DDC classification:
  • 641.22 22
LOC classification:
  • TP548.5.A5 G73 2009
Contents:
1. Wine Tasting -- 1.1. Wine tasting & 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 -- 2. Appearance -- 2.1. Clarity -- 2.2. Intensity -- 2.3. Colour -- 2.3.1. White wines -- 2.3.2. Rose 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 -- 3. 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 characteistics -- 4. 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 -- 5. Tasting Conclusions -- 5.1. Quality -- 5.2. Reasons for quality -- 5.3. Readiness for drinking /potential for ageing -- 5.4. 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 -- 6. 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 -- 6.9. Dekkera -- 6.10. Geraniol -- 6.11. Geosmin -- 6.12. Ethyl acetate -- 6.13. Excessive acetaldehyde -- 6.14. Candida acetaldehyde -- 6.15. Smoke taint -- 7. Quality - Assurances and Guarantees? -- 7.1. Compliance with 'Quality Wine' legislation as an assurance of quality? -- 7.1.1. The European Union and third Countries -- 7.1.2. Table Wine and QWpsr -- 7.1.3. The concept of Appellation Controlee -- 7.2. Tasting competitions as an assessment of quality? -- 7.3. Classifications as an official assessment of quality? -- 7.4. ISO 9001 Certification as an assurance of quality? -- 7.5. Established brands as a guarantee of quality? -- 7.6. Price as an indication of quality? -- 8. Quality - The Natural Factors and a Sense of Place -- 8.1. Typicity and regionality -- 8.2. The impact of climate upon quality wine production -- 8.3. The role of soils -- 8.4. Terroir -- 8.5. The vintage factor -- 9. 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 -- 10. 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 -- 10.7.1. Mechanical harvesting -- 10.7.2. Hand picking -- 10.8. Delivery and processing of fruit -- 10.9. Selection and sorting -- 10.10. Use of pumps /gravity -- 10.11. Control of fermentations -- 10.12. Use of gasses -- 10.13. Barrels -- 10.14. Selection from vats or barrels -- 10.15. Storage -- 11. Selection by Buyers -- 11.1. Supermarket dominance -- 11.2. Price point /margin -- 11.3. Selecting for market and customer base -- 11.4. Styles and individuality -- 11.5. Continuity -- 11.6. The place of individual wines in the range -- 11.7. Exclusivity -- 11.8. Specification -- 11.9. Technical analysis.
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Includes bibliographical references (pages 149-150) and index.

Includes Web resources.

1. Wine Tasting -- 1.1. Wine tasting & 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 -- 2. Appearance -- 2.1. Clarity -- 2.2. Intensity -- 2.3. Colour -- 2.3.1. White wines -- 2.3.2. Rose 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 -- 3. 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 characteistics -- 4. 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 -- 5. Tasting Conclusions -- 5.1. Quality -- 5.2. Reasons for quality -- 5.3. Readiness for drinking /potential for ageing -- 5.4. 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 -- 6. 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 -- 6.9. Dekkera -- 6.10. Geraniol -- 6.11. Geosmin -- 6.12. Ethyl acetate -- 6.13. Excessive acetaldehyde -- 6.14. Candida acetaldehyde -- 6.15. Smoke taint -- 7. Quality - Assurances and Guarantees? -- 7.1. Compliance with 'Quality Wine' legislation as an assurance of quality? -- 7.1.1. The European Union and third Countries -- 7.1.2. Table Wine and QWpsr -- 7.1.3. The concept of Appellation Controlee -- 7.2. Tasting competitions as an assessment of quality? -- 7.3. Classifications as an official assessment of quality? -- 7.4. ISO 9001 Certification as an assurance of quality? -- 7.5. Established brands as a guarantee of quality? -- 7.6. Price as an indication of quality? -- 8. Quality - The Natural Factors and a Sense of Place -- 8.1. Typicity and regionality -- 8.2. The impact of climate upon quality wine production -- 8.3. The role of soils -- 8.4. Terroir -- 8.5. The vintage factor -- 9. 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 -- 10. 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 -- 10.7.1. Mechanical harvesting -- 10.7.2. Hand picking -- 10.8. Delivery and processing of fruit -- 10.9. Selection and sorting -- 10.10. Use of pumps /gravity -- 10.11. Control of fermentations -- 10.12. Use of gasses -- 10.13. Barrels -- 10.14. Selection from vats or barrels -- 10.15. Storage -- 11. Selection by Buyers -- 11.1. Supermarket dominance -- 11.2. Price point /margin -- 11.3. Selecting for market and customer base -- 11.4. Styles and individuality -- 11.5. Continuity -- 11.6. The place of individual wines in the range -- 11.7. Exclusivity -- 11.8. Specification -- 11.9. Technical analysis.

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