Жанры
Авторы
Контакты
О сайте
Книжные новинки
Популярные книги
Найти
Главная
Авторы
Keith Grainger
Wine Faults and Flaws
Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 1
Оглавление
Предыдущая
Следующая
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
...
98
Оглавление
Купить и скачать книгу
Вернуться на страницу книги Wine Faults and Flaws
Оглавление
Страница 1
Table of Contents
Guide
Pages
Wine Faults and Flaws: A Practical Guide
Страница 6
Страница 7
Acknowledgements
Preface
Introduction
References
1 Faults, Flaws, Off‐Flavours, Taints, and Undesirable Compounds
1.1 Introduction
1.2 Advances in Wine Technology in Recent Decades
1.3 Changes in Markets and the Pattern of Wine Consumption in Recent Decades
1.4 The Possible Impact of Some Fault Compounds Upon Human Health
1.5 Sulfur Dioxide and Other Possible Allergens
1.6 Faults and Taints
1.7 Distinguishing Between Faults and Flaws
1.8 Sensory Detection (Perception) Thresholds and Sensory Recognition Thresholds 1.8.1 Sensory Detection Thresholds
1.8.2 Sensory Identification (Recognition) Thresholds
1.8.3 Odour Activity Values
1.9 Consumer Rejection Thresholds (CRTs)
1.10 Basic Categories of Wine Faults 1.10.1 The Origin of Wine Faults
1.10.2 Microbiological Faults 1.10.2.1 Types of Microorganisms Involved
Yeasts
Moulds
Bacteria
1.10.2.2 Examples of Microbiological Faults
1.10.2.3 Minimising the Occurrence Microbiological Faults
1.10.3 Chemical Nature Faults 1.10.3.1 Examples of Chemical Faults
1.10.3.2 Minimising the Occurrence Chemical Faults
1.10.4 Physical Faults, Contamination, and Packaging Damage
1.11 Flaws 1.11.1 Poor Wines, as a Consequence of Adverse Weather, Sub‐standard Viticulture, Careless Winemaking, or Inappropriate Additives
1.11.2 The Presence of ‘Fault’ Compounds at Low Concentrations
1.12 The Incidence of Wine Faults
1.13 ‘Faulty’ Wines that Exude Excellence
1.14 Final Reflections
References
2 Wine Tasting
2.1 Introduction
2.2 Anosimics, Fatigue Effect, and Supertasters 2.2.1 Anosmics and Fatigue Effect
2.2.2 Supertasters
2.3 Tasting Conditions, Equipment, and Glassware 2.3.1 The Tasting Room
2.3.2 Appropriate Equipment
2.3.2.1 Tasting Glasses
2.3.2.2 Glass Washing and Storage
2.3.2.3 Water
2.3.2.4 Spittoons
2.3.3 When to Taste
2.4 The Use of a Structured Tasting Technique and Detection of Faults
2.5 Appearance 2.5.1 The Appearance Assessment
2.5.2 Clarity and Brightness
2.5.3 Intensity
2.5.4 Colour
2.5.4.1 White Wines
2.5.4.2 Rosé Wines
2.5.4.3 Red Wines
2.5.4.4 The Rim and Core
2.5.5 Other Observations
2.5.5.1 Bubbles or Petillance
Still Wines
Sparkling Wines
2.5.5.2 Legs
2.5.5.3 Deposits
2.6 Nose
2.6.1 Condition
2.6.2 Intensity
2.6.3 Aroma Types, Development, and Characteristics
2.6.3.1 Primary Aromas
2.6.3.2 Secondary Aromas
2.6.3.3 Tertiary Aromas
2.6.3.4 Aroma Characteristics
2.7 Palate 2.7.1 Palate Sensations
2.7.2 Sweetness/Bitterness/Acidity/Saltiness/Umami/Trigeminal Sensations
2.7.3 Dryness/Sweetness
2.7.4 Acidity
2.7.5 Tannins
2.7.6 Alcohol
2.7.7 Body
2.7.8 Flavour Intensity
2.7.9 Flavour Characteristics
2.7.10 Other Observations 2.7.10.1 Texture
2.7.10.2 Balance
2.7.11 Finish – Length
2.8 Assessment of Quality 2.8.1 Quality Level
2.8.2 Reasons for Assessment of Quality
2.9 Assessment of Readiness for Drinking/Potential for Ageing 2.9.1 The Life‐Cycle of a Wine
2.9.2 Level of Readiness for Drinking/Potential for Ageing
2.10 Grading Wine – The Award of Points 2.10.1 Is the Awarding of Points Appropriate for Wines?
2.10.2 The Systems in Use
2.10.3 Nothing but a Snapshot Reflecting a Moment in Time
2.11 Blind Tasting 2.11.1 Why Taste Blind?
2.11.2 Blind or Sighted?
2.11.3 Tasting for Quality
2.12 Final Reflections
References
{buyButton}
Подняться наверх
