Wine Tasting: A Professional Handbook Charles A.S.; Van Laake The aim of the book

The aim of the book is to bridge the gap between the average chemist/spectroscopist and the study of statistics

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Wine Tasting: A Professional Handbook Charles A.S.; Van Laake The aim of the bookOne of the most respected professionals in the wine industry Ron Jackson, author of Wine Science (now in its second edition) covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and