Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology)
"...a solid text that offers practical information on the sensations of wine for many types of readers..." --E STREAMS, JUNE 2003<br /><br />"...without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine." --Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines<br /><br />"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class." --Food Quality and Preference, 2003<br /><br />"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."-FOOD QUALITY AND PREFERENCE (2003)"...a solid text that offers practical information on the sensations of wine for many types of readers..."-E STREAMS (June 2003)"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."-Hely Tuorila, Department of Food Technology, University of Helsinki"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."-Herbert Stone and Joel Sidel, Tragon Corp., California, USA --Review<br /><br />"We expect that all winemakers will find this text informative ... much benefit will be derived from reading the text in its entirety..." --Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors ofSensory Evaluation Practises 2E<br /><br />"very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course." --H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004