Wine Tasting: A Professional Handbook by Ronald S. JacksonWine Tasting: A Professional Handbook by Ronald S. Jackson

Wine Tasting: A Professional Handbook

byRonald S. Jackson

Hardcover | January 11, 2017

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From OIV-award-winning author, Ronald S. Jackson,Wine Tasting: A Professional Handbook, Third Edition,is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.

With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine.

  • Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception
  • Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination
  • Provides a flow chart of wine tasting steps and production procedures
  • Presents practical details on wine storage and the problems that can occur both during and following bottle opening
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he ...
Title:Wine Tasting: A Professional HandbookFormat:HardcoverDimensions:430 pages, 9.41 × 7.24 × 0.98 inPublished:January 11, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128018135

ISBN - 13:9780128018132


Table of Contents

Chapter 1. Introduction

Chapter 2. Visual Perceptions

Chapter 3. Olfactory Sensations

Chapter 4. Oral Sensations (Taste and Mouth-Feel)

Chapter 5. Quantitative (Technical) Wine Assessment

Chapter 6. Qualitative Wine Assessment

Chapter 7. Styles and Types of Wine

Chapter 8. Nature and Origins of Wine Quality

Chapter 9. Wine and Food Combination