Front Cover -- Wine Tasting -- Copyright Page -- Dedication -- Contents -- Preface -- Acknowledgments -- 1 Introduction -- Tasting Process -- Appearance -- Clarity -- Color -- Viscosity -- Effervescence -- Tears -- Fragrance -- Orthonasal (In-Glass) Odor -- In-Mouth Sensations -- Taste and Mouthfeel -- Retronasal (Mouth-Derived) Odor -- Finish -- Overall Quality -- Brandy Tasting -- Postscript -- References -- 2 Visual Perceptions -- Color -- Color Perception and Measurement -- Significance in Tasting -- Origin and Characteristics -- Red Wines -- Rosé Wines -- White Wines -- Clarity -- Crystalline Deposits and Hazes -- Proteinaceous Hazes -- Metallic Hazes (Casse) -- Microbial Hazes and Spoilage -- Deposits on Bottle Surfaces -- Sediment -- Viscosity -- Pétillance/Effervescence -- Tears -- Postscript -- Suggested Readings -- References -- 3 Olfactory Sensations -- The Olfactory System -- Nasal Passages -- Olfactory Epithelium, Receptor Neurons, and Cerebral Connections -- Odorants and Olfactory Stimulation -- Chemical Compounds Involved -- Acetals -- Acids -- Alcohols -- Aldehydes and Ketones -- Esters -- Hydrogen Sulfide and Organosulfur Compounds -- Hydrocarbon Derivatives -- Lactones and Other Oxygen Heterocycles -- Terpenes and Oxygenated Derivatives -- Phenolics -- Pyrazines and Other Nitrogen Heterocyclics -- Chemesthesis (the Common Chemical Sense) -- Odor Volatility, Threshold, and Perception -- Sources of Variation in Olfactory Perception -- Odor Assessment in Wine Tasting -- Off-Odors -- Acetic (Volatile) Acidity -- Baked -- Buttery -- Corky/Moldy/Earthy -- Ethyl Acetate -- Ethylphenols -- Fusel -- Geranium-Like -- Light-Struck -- Mousy -- Oxidative Odors -- Reduced-Sulfur Odors -- Sulfur Dioxide -- Atypical Aging Flavor -- Vegetative Odors -- Other Off-Odors -- Chemical Nature of Varietal Aromas -- Postscript -- Suggested Readings.

References -- Further reading -- 4 Oral Sensations -- Taste -- Sweet, Umami, and Bitter Tastes -- Sour and Salty Tastes -- Factors Influencing Taste Perception -- Physicochemical -- Chemical -- Biologic -- Psychologic -- Mouth-Feel (Chemesthesis) -- Astringency -- Burning -- Temperature -- Prickling -- Body (Weight) -- Metallic -- CHEMICAL COMPOUNDS INVOLVED -- Sugars -- Alcohols -- Acids -- Phenolics -- Polysaccharides -- Nucleic Acids -- Taste and Mouth-Feel Sensations in Wine Tasting -- Postscript -- Suggested Readings -- References -- APPENDIX 4.1 -- 5 Quantitative (Technical) Wine Assessment -- SELECTION AND TRAINING OF TASTERS -- Basic Requirements -- Identification of Potential Wine Panelist -- Testing and Training -- Basic Selection Tests -- Taste Recognition -- Taste Acuity -- Relative Sensitivity (Sweetness) -- Threshold Assessment -- Odor Recognition Tests -- Fragrance (Aroma and Bouquet) -- Off-Odors: Basic Test -- Off-Odors in Different Wines -- Discrimination Tests -- Varietal Dilution -- Varietal Differentiation -- Short-Term Memory -- Taster Training -- Assessing Taster and Panel Accuracy and Consistency -- Score Variability -- PRE-TASTING ORGANIZATION -- Tasting Area -- Number of Samples -- Replicates -- Temperature -- Cork Removal -- Decanting and Pouring -- Sample Volume -- Dispensers -- Representative Samples -- Wine Glasses -- Number of Tasters -- TASTING DESIGN -- Information Provided -- Preparing Samples -- Sources of Perceptive Error -- Timing -- Wine Terminology -- WINE EVALUATION -- Score Forms -- Statistical Analysis -- Simple Analyses -- Multivariate Techniques -- SENSORY ANALYSIS -- Discriminant Analysis -- Sorting and Projective Mapping -- Scalar Ranking -- Descriptive Sensory Analysis -- Time-Intensity Analysis -- Temporal Dominance of Sensation -- INDICATORS OF WINE QUALITY AND CHARACTER.

Gas Chromatography-Olfactometry Analysis -- Wine Color -- Electronic Noses -- OCCUPATIONAL HAZARDS OF WINE TASTING -- Postscript -- Suggested Readings -- Instrumental Analysis -- Panel Selection and Training -- Sensory Evaluation -- Statistics -- Terminology -- Websites -- References -- APPENDIX 5.1 AROMA AND BOUQUET SAMPLES -- APPENDIX 5.2 BASIC OFF-ODOR SAMPLES -- APPENDIX 5.3 RESPONSE SHEET FOR TASTE/MOUTH-FEEL TEST -- APPENDIX 5.4 OFF-ODORS IN FOUR TYPES OF WINE AT TWO CONCENTRATIONS -- Appendix 5.5 Minimum Number of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle T... -- Appendix 5.6 Rank Totals Excluded for Significance Differences, 5% Level. any Rank Total Outside the Give Range is Signific... -- APPENDIX 5.7 RANK TOTALS EXCLUDED FOR SIGNIFICANCE DIFFEREENCES, 1% LEVEL. ANY RANK TOTAL OUTSIDE THE GIVE RANGE IS SIGNIFICANT -- Appendix 5.8 Multipliers for Estimating Significance of Difference by Range. Two-Way Classification. A, 5% Level -- B, 1% Level -- APPENDIX 5.9 MINIMUM NUMBERS OF CORRECT JUDGMENTS TO ESTABLISH SIGNIFICANCE AT VARIOUS PROBABILITY LEVELS FOR PAIRED-DIFFER... -- 6 Qualitative Wine Assessment -- Tasting Room -- Information Provided -- Sample Preparation -- Decanting and Associated Phenomena -- Temperature -- Wine Glasses -- Sample Number and Volume -- Cork Removal -- Palate Cleansing -- Wine Language -- Wine Score Sheets -- Sensory Training Exercises -- Staff Training for Medium to Small Wineries -- Tasting Situations -- Winery Tastings -- Wine Competitions -- Consumer Preference Tastings -- Trade Tastings -- In-Store Tastings -- Wine Appreciation Courses -- Wine Tasting Societies -- Home Tastings -- Postscript -- Suggested Readings -- References -- Appendix 6.1 Sweetness in Wine -- Appendix 6.2 Sourness -- Appendix 6.3 Phenolic Components -- Bitterness and Astringency -- Oak.

Appendix 6.4 Alcoholic Wine Constituents -- Ethanol -- Glycerol -- Appendix 6.5 Taste Interaction -- Sweet-Bitter Interactions -- Sweet-Sour Balance -- Appendix 6.6 Wine Appreciation Course -- Lesson 1 -- Introduction -- Alcohol in Wine -- Wine Quality -- Wine Types and Styles -- Fortified Wines -- Wine Tasting -- Lesson 2 -- Sensory Perception -- Taste and Touch -- Grape Growing -- Lesson 3 -- Wine Making -- Fermentation -- Lesson 4 -- Labels, Laws and Land -- Labels -- Appellation Control Laws -- Lesson 5 -- Origin of Wine Differences -- Grape Variety -- Wine Aging -- Aging -- Wine Storage -- Serving -- Lesson 6 -- Wine and Health -- Food Value -- Aid to Digestion -- Antibiotic Action -- Tranquillizer Action -- Arthritic Benefits -- Cardiovascular Diseases -- Anticancer effects -- Contra-indications -- Food and Wine -- 7 Styles and Types of Wine -- Historical Origins -- Naming -- Still Table Wines -- White Cultivars -- Red Cultivars -- Production Procedures -- Before Fermentation -- During Fermentation -- After Fermentation -- White Wine Styles -- Red Wine Styles -- Rosé Wine Styles -- Sparkling Wines -- Fortified Wines (Dessert and Appetizer Wines) -- Sherry -- Port (Porto) -- Madeira -- Vermouth -- Brandy -- Postscript -- Suggested Readings -- References -- 8 Nature and Origins of Wine Quality -- SOURCES OF QUALITY -- VINEYARD INFLUENCES -- Macroclimate -- Meso- and Microclimate -- Species, Variety, and Clone -- Rootstock -- Yield -- Training System -- Nutrition and Irrigation -- Disease and Pest Control -- Maturity -- WINERY -- Winemaker -- Prefermentation Processes -- Fermentation -- Fermentor -- Yeasts -- Lactic Acid Bacteria -- Postfermentation Influences -- Adjustments -- Blending -- Processing -- Oak Contact -- Closure and Packaging -- Aging -- Aging Potential -- CHEMISTRY -- TASTING PROCEDURE -- POSTSCRIPT -- Suggested Readings.

References -- 9 Wine and Food Combination -- Introduction -- Compatibility -- Wine Selection -- Historical Origins of Food and Wine Association -- Concept of Flavor Principles -- Food and Wine Pairing -- Uses in Food Preparation -- Basic Roles -- Involvement in Food Preparation -- Wine Presentation -- Presentation Sequence -- Cellaring -- Wine Glasses -- Serving Temperature -- Breathing -- Wine Preservation After Opening -- Label Removal -- Postscript -- Suggested Readings -- Web Sites -- References -- Glossary -- Tasting Term Glossary -- Index -- Back Cover.