Wine Quality
Tasting and Selection
(Sprache: Englisch)
Part of the Wiley-Blackwell Food Industry Briefing Series
Author is consultant to the wine industry
Succinct, user friendly and easy to assimilate information
Essential cutting edge information for the food industry .
Leider schon ausverkauft
versandkostenfrei
Buch (Kartoniert)
71.90 €
35 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
- Ratenzahlung möglich
Produktdetails
Produktinformationen zu „Wine Quality “
Part of the Wiley-Blackwell Food Industry Briefing Series
Author is consultant to the wine industry
Succinct, user friendly and easy to assimilate information
Essential cutting edge information for the food industry .
Klappentext zu „Wine Quality “
WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)
"I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms." --Association of Wine Educators
"... an ideal book to accompany a WSET course." --Harpers Wine and Spirit Weekly
Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence.
Part of the Wiley-Blackwell Food Industry Briefing Series, 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.
Clearly presented and easily readable the book includes:
* Diagrams
* Tables
* Tasting vocabularies
* Colour Plates
Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference for busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.
The Wiley-Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many
... mehr
subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.
... weniger
Inhaltsverzeichnis zu „Wine Quality “
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
1.5 Tasting order
1.6 Temperature of wines for tasting
1.7 Tasting for specific purposes
1.8 Structured tasting technique
1.9 The importance of keeping notes
2 Appearance
2.1 Clarity
2.2 Intensity
2.3 Colour
2.4 Other observations
3 Nose
3.1 Condition
3.2 Intensity
3.3 Development
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
5.7 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 & bacterial spoilage
6.3 Protein haze
6.4 Oxidation
6.5 Excessive volatile acidity
6.6 Excessive sulphur 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?
7.11 The European Union and Third Countries
7.12 Table Wine and QWPSR
7.13 The concept of Appellation Contrôlée
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
... mehr
Place
8.1 Typcity 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
9.2 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
8.1 Typcity 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
9.2 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
... weniger
Autoren-Porträt von Keith Grainger
Keith Grainger, Wine Educator, UK.
Bibliographische Angaben
- Autor: Keith Grainger
- 2009, 1. Auflage, 144 Seiten, Maße: 15 x 22,6 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1405113669
- ISBN-13: 9781405113663
- Erscheinungsdatum: 27.01.2009
Sprache:
Englisch
Rezension zu „Wine Quality “
"A detailed consideration of tasting including a chapter on wine faults as well as looking at production and the notion of quality plus the sorts of criteria professional wine buyers use when selecting wine." -- (Circle Update, March 2009) "Keith Grainger's Wine Quality: Tasting and Selection is an ideal book to accompany a WSET course." -- (Harpers Wine and Spirit Weekly, February 2009)
"I really enjoyed this book ... .A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain "common touch", the ability to explain sometimes complex issues in easy-to-understand terms." -- (Association of Wine Educators, January 2009)
Pressezitat
"A detailed consideration of tasting including a chapter on wine faults as well as looking at production and the notion of quality plus the sorts of criteria professional wine buyers use when selecting wine." (Circle Update, March 2009)"Keith Grainger's Wine Quality: Tasting and Selection is an ideal book to accompany a WSET course." (Harpers Wine and Spirit Weekly, February 2009)
"I really enjoyed this book ... .A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain "common touch", the ability to explain sometimes complex issues in easy-to-understand terms." (Association of Wine Educators, January 2009)
Kommentar zu "Wine Quality"
0 Gebrauchte Artikel zu „Wine Quality“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Wine Quality".
Kommentar verfassen