This work (2 editions: French / English) deals with:
THE TASTER
- Anatomy of the sense organs
- Peripheral functioning of the sense organs
- Construction of taste
- Specifics of trigeminal sensations
- Importance of memory
- Hedonism
- Can the performance of the taster be improved?
- Language of sensations
- Cultural and social factors. Building of the magical idea of wine
COMPONENTS OF TASTE AND SMELL
- Colour of wines
- Astringency and bitterness substances
- Vegetal » type odorant compounds
- Muscat » type odorant compounds
- Aromatic qualities and faults originating from sulphur-containing »
compounds
TASTING METHODS
- Sensorial assessment
- Tasting glasses
- Importance of temperature
- Sensorial analysis of wines: failure and prospects
- Practice of sensorial tests
- Statistics to assist sensorial analysis
- Tasting notes
THE WINE TASTING PROFESSIONAL
- Tasting for selection and blending
- Tasting for professional criticism
INDEX AND MICRO-GLOSSARY |
