Wine Tasting: A Professional Handbook (a Volume In The Food Science And Technology International Series)

WINE TASTING: A Professional Handbook Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska Advisory Board Bruce Chassy University of Illinois, USA Patrick Fox University College Cork, Republic of Ireland Dennis Gordon North Dakota State University, USA Robert Hutkins University of Nebraska, USA Ronald Jackson Quebec, Canada Daryl B. Lund Cornell University, USA Connie Weaver Purdue University, USA Louise Wicker University of Georgia, USA Howard Zhang Ohio State University, USA A complete list of books in this series appears at the end of this volume. Wine Tasting: A Professional Handbook Ronald S. Jackson AMSTERDAM BOSTON HEIDELBERG LONDON NEW YORK OXFORD PARIS SAN DIEGO SAN FRANCISCO SINGAPORE SYDNEY TOKYO This book is printed on acid-free paper. Copyright © 2002, Elsevier Ltd. All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher. Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone: (44) 1865 843830, fax: (44) 1865 853333, e-mail: [email protected] You may also complete your request on-line via the Elsevier homepage (http://www.elsevier.com), by selecting ‘Customer Support’ and then ‘Obtaining Permissions’. Elsevier Academic Press 525 B Street, Suite 1900, San Diego, California 92101-4495, USA http://www.elsevier.com Elsevier Academic Press 84 Theobald’s Road, London WC1X 8RR, UK http://www.elsevier.com Library of Congress Catalog Number: 2001096018 British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN 0–12–379076–X Typeset by J & L Composition, Filey, UK Printed and bound in Hong Kong by RDC 03 04 05 06 07 08 9 About the author Ronald S. Jackson received his bachelor’s and master’s degrees from Queen’s University, and doctorate from the University of Toronto. His sabbatical at Cornell University redirected his academic interest toward viticulture and enology. While Professor and chair of Botany Department, Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developing sensory evaluation tests to train and assess members of its Sensory Panel. He was also a long time member of the MLCC External Tasting Panel. In addition to preparing this book, he is author of Wine Science: Principles, Practice, Perception, 2e (2000), Conserve Water Drink Wine (1997) and several technical reviews, including Grape-based Fermentation Products in Biotechnology: Food Fermentation (1999) and Modern Biotechnology of Winemaking in Wine: A Scientific Evaluation (2002) and articles in the Encyclopediae of Agricultural Science and Food Sciences and Nutrition. Dr. Jackson has retired from teaching to devote his time to writing, but is allied with the Cool Climate Oenology and Viticulture Institute, Brock University. For questions or suggestions, he may be reached at [email protected] This Page Intentionally Left Blank Preface The text presents the practice of critical wine tasting, in the context of human sensory perception. Thus, it attempts to differentiate between perception (the human response to sensation) and sensation itself. Training and experience are usually required to separate one’s subjective response from obje