UID:
edocfu_9959327575402883
Format:
1 online resource (xx, 163 pages, 6 unnumbered pages of plates) :
,
color illustrations
ISBN:
9781444301687
,
1444301683
,
9781444301694
,
1444301691
Series Statement:
Food industry briefing series
Content:
This book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.
Note:
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 Clarity -- 2.2 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 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 -- 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 -- 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? -- 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 -- 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 gases -- 10.13 Barrels -- 10.14 Selection from vats or barrels -- 10.15 Storage -- 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.
Additional Edition:
Print version: Grainger, Keith. Wine quality. Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009 ISBN 9781405113663
Additional Edition:
ISBN 1405113669
Language:
English
Keywords:
Electronic books.
DOI:
10.1002/9781444301687
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444301687
