Jackson, Ronald S.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 duties at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.
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
1. Introduction 2. Visual Perceptions 3. Olfactory Sensations 4. Oral Sensations (Taste and Mouth-Feel) 5. Quantitative (Technical) Wine Assessment 6. Qualitative Wine Assessment 7. Styles and Types of Wine 8. Nature and Origins of Wine Quality 9. Wine and Food Combination