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Overview: This volume details the practical and theoretical aspects of critical wine tasting, in the context of human sensory perception, from the techniques used by professionals to assess wine properties and quality, to the physiological, psychological and physiochemical origins of sensory perception...
Numerous tables, charts and figures throughout this volume provide excellent illustrative material to support the detailed information presented in text. In conclusion, this comprehensive volume is highly recommended to any individuals involved in wine tasting, from professional tasters and those who train tasters and design tastings, to amateur wine connoisseurs, who want unbiased information on how to maximize their perception and appreciation of wine.
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