The Benefits of Moderate Drinking


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Wine Faults: Causes, Effects, Cures


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A precise and comprehensive description of the problems encountered at times by all winemakers and wine judges, Wine Faults covers the differences between flaws and faults, how flavors develop, how taste works, and how it differs from smell in the evaluation of wine. From there it tackles the increasing problems resulting from high alcohol wines as well as volatile acidity found in high pH wines common in some warm grape-growing regions. It also deals with the vegetal qualities of cool viticultural regions usually caused by methoxypyrazines and the occasional lady beetle. Every microbial infection found in today's wineries is fully described and arrayed in full color slides. Dense as the material may seem, the book is written in a manner that the layperson, or even the quality control professional who forgot that he ever took organic chemistry, can understand.




Sensory Evaluation of Food


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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.




Sensory Evaluation of Food


Book Description

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.




Wine Tasting


Book Description

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening




Wine Microbiology


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Wine and Society


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"Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.




Wine Aroma Wheel


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Perceptual Issues in Visualization


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With the increase in the amount and dimensionality of scientific data collected, new approaches to the design of displays of such data have become essential. The designers of visual and auditory displays of scientific data seek to harness perceptual processes for data exploration. The general aim is to provide ways for raw data, and the statistical and mathematical structures they comprise, to "speak for themselves" and, thereby, enable scientists to conduct exploratory, in addition to confirmatory analyses of their data. The present primary approach via visualization depends mainly on coding data as positions of visually distinguishable elements in a two- or three- dimen sional euclidean space, e.g., as discrete points comprising clusters in scatter-plot displays and as patches comprising the hills and valleys of statistical surfaces. These displays are immensely effective because the data are in a form that evokes natural perceptual processing of the data into impressions of the presence and spatial disposition of apparent materials, objects, and structures in the viewers apparent physical environment. The problem with this mode of display, however, is that its perceptual potency is largeiy exhausted at dimension three, while we increasingly face the need to explore data of much greater dimensionality. The challenge posed for visualization researchers is to develop new modes of display that can push the dimensionality of data displays higher while retaining the kind of perceptual potency needed for data exploration.