by
Aliani, M.
Call Number
664.07
Publication Date
2017
Format:
Electronic Resources
Relevance:
3.1142
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by
Parsons, Brad Thomas.
Call Number
641.874
Publication Date
2016
Format:
Electronic Resources
Relevance:
2.1868
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by
Jackson, Ronald.
Call Number
641.22
Publication Date
2009
Summary
Wine Tasting: A Professional Handbook 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 types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those
Format:
Electronic Resources
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0.0864
by
Bakker, Jokie.
Call Number
663.2
Publication Date
2011
Summary
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly
Format:
Electronic Resources
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0.0776
by
Garde-Cerdán, Teresa.
Call Number
663.2
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0711
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