| This work (2 editions: French / English) deals with:
THE TASTER
- Anatomy of the organs of the senses.
- What our nose can tell us
- The taste of wine in consciousness
- Specifics aspects of trigeminal sensations
- Can we improve taster performance
- The language of sensations
- From the wine of religion to the religion of wine. Evolution of the magical thinking of wine
- Hedonism
- The perception of coulours
TASTING METHODS
- Sensory evaluation
- Impac of wine glasses for sensory evaluation
- Sensory evaluation : scientific bases and oenological application
- Sensorial analysis of wines: failure and prospects
- About temperature
- Tasting cards in international wine competition
COMPONENTS OF TASTE AND SMELL
- Substances responsible for astringency, bitterness and wine colour
- Phenolic structure and astringency
- Aroma compounds of Muscat wine-varieties.
- A paracox : the volatil sulphur compounds responsible for both defects and qualities in wines.
- The vegetal character in wines
- A few organoleptic defects
THE WINE-TASTING PROFESSIONAL
- The wine criticism : beetween the analysis of the greatness of wines and setting up the pleasure of drinking
- Wine-tasting from professional critic
- Tasting for selection and blending seen by a wine-merchant
- Interview with Georges Dubœuf by Jean-Jacques Descout
- Can new technologies help in wine-tasing
|
 |
