000			03043cam a22004094i 4500
005			20221101192220.0
008			011221s2002 caua bf 001 0 eng d
010			_a 2001096018
011			_aBIB MATCHES WORLDCAT
020			_a012379076X _qacid-free paper
020			_a9780123790767 _qacid-free paper
035			_a(ATU)b10655839
035			_a(OCoLC)49279742
040			_aDLC _beng _erda _cDLC _dJTH _dCUV _dAGL _dUKM _dNLC _dBAKER _dNLGGC _dBTCTA _dYDXCP _dIG# _dDEBBG _dOCLCQ _dATU
042			_apcc
050	0	0	_aTP548.5.A _bJ33 2002
082	0	0	_a641.22 _221
100	1		_aJackson, Ron S. _eauthor. _9239413
245	1	0	_aWine tasting : _ba professional handbook / _cRonald S. Jackson.
264		1	_aSan Diego : _bAcademic Press, _c[2002]
264		4	_c©2002
300			_axvi, 295 pages : _billustrations ; _c26 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood science and technology international series
504			_aIncludes bibliographical references and index.
505	0	0	_g1. _tIntroduction -- _g2. _tVisual perceptions -- _g3. _tOlfactory sensations -- _g4. _tTaste and mouth-feel sensations -- _g5. _tQuantitative (technical) wine assessment -- _g6. _tQualitative (general) wine tasting -- _g7. _tTypes of wine -- _g8. _tOrigins of wine quality -- _g9. _tWine as a food beverage.
520			_a"One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aWine tasting _9325870
830		0	_aFood science and technology international series. _91042081
907			_a.b10655839 _b28-07-21 _c27-10-15
942			_cB
945			_a641.22 JAC _g1 _iA286013B _j0 _lcmain _o- _p$163.67 _q- _r- _s- _t0 _u35 _v2 _w1 _x0 _y.i11549580 _z28-10-15
998			_ab _ac _b20-03-18 _cm _da _feng _gcau _h0
999			_c1135453 _d1135453