Wine Tasting (eBook)

Front Cover 1
Wine Tasting: A Professional Handbook 4
Copyright Page 5
Dedication 6
Table of Contents 8
Preface 16
Acknowledgments 20
About the Author 22
Chapter 1: Introduction 24
Tasting Process 24
Appearance 27
Clarity 27
Color 28
Viscosity 29
Spritz 29
Tears 29
Odor 29
Orthonsal (in glass) Odor 29
In-mouth Sensations 37
Taste and Mouth-feel 37
Odor-Retronasal 39
Finish 41
Overall Quality 42
Postscript 44
References 45
Chapter 2: Visual Perceptions 50
Color 50
Color Perception and Measurement 50
Significance in Tasting 55
Origin and Characteristics 57
Red Wines 57
Roseacute Wines 63
White Wines 63
Clarity 64
Crystals 64
Sediment 65
Proteinaceous Haze 66
Phenolic Haze 66
Casse 66
Deposits on Bottle Surfaces 67
Microbial Spoilage 67
Viscosity 68
Spritz 69
Tears 71
Suggested Readings 72
References 72
Chapter 3: Olfactory Sensations 78
Olfactory System 79
Nasal Passages 79
Olfactory Epithelium, Receptor Neurons, and Cerebral Connections 81
Odorants and Olfactory Stimulation 88
Chemical Compounds Involved 91
Acids 92
Alcohols 92
Aldehydes and Ketones 92
Acetals 93
Esters 93
Hydrogen Sulfide and Organosulfur Compounds 94
Hydrocarbon Derivatives 95
Lactones and Other Oxygen Heterocycles 96
Terpenes and Oxygenated Derivatives 96
Phenolics 97
Pyrazines and Other Nitrogen Heterocyclics 98
Sensations from Trigeminal Nerve 98
Vomeronasal Organ 99
Odor Perception 100
Sources of Variation in Olfactory Perception 110
Odor Assessment in Wine Tasting 120
Off-Odors 121
Acetic Acid (Volatile Acidity) 122
Baked 122
Buttery 122
Corky/Moldy 122
Ethyl Acetate 123
Ethyl Phenols 123
Fusel 124
Geranium-like 124
Light Struck 124
Mousy 124
Oxidation 125
Reduced-Sulfur Odors 126
Sulfur Odor 127
Untypical Aging Flavor untypischen Alterungsnote, UTA) 127
Vegetative Odors 127
Other Off-Odors 128
Chemical Nature of Varietal Aromas 128
Suggested Readings 134
References 135
Chapter 4: Taste and Mouth-Feel Sensations 152
Taste 153
Sweet, Umami, and Bitter Tastes 158
Sour and Salty Tastes (ASIC and ENaC Channels) 161
Factors Influencing Taste Perception 163
Physicochemical 163
Chemical 164
Biologic 166
Psychologic 168
Mouth-Feel 169
Astringency 170
Burning 174
Temperature 174
Prickling 175
Body (Weight) 176
Metallic 177
Chemical Compounds Involved 177
Sugars 177
Alcohols 178
Acids 179
Phenolics 180
Polysaccharides 185
Nucleic Acids 185
Taste and Mouth-Feel Sensations in Wine Tasting 186
Appendix 4.1: Measuring Taste Bud Density 187
Suggested Readings 188
References 189
Chapter 5: Quantitative (Technical) Wine Assessment 200
Selection and Training of Tasters 205
Basis Requirements 205
Identification of Potential Wine Panelists 209
Testing and Training 210
Basic Selection Tests 213
Taste Recognition 213
Taste Acuity 213
Relative Sensitivity (Sweetness) 215
Threshold Assessment 216
Odor Recognition Tests 218
Fragrance (Aroma and Bouquet) 218
Off-Odors: Basic Test 218
Off-Odors in Different Wines 220
Discrimination Tests 220
Varietal Dilution 220
Varietal Differentiation 222
Short-Term Wine Memory 224
Taster Training 225
Assessing Taster and Panel Accuracy 226
Score Variability 228
Summary 231
Pre-Tasting Organization 231
Tasting Area 231
Number of Samples 235
Replicates 236
Temperature 236
Cork Removal 238
Decanting and Pouring 238
Sample Volume 239
Dispensers 239
Representative Samples 239
Glasses 240
Number of Tasters 243
Tasting Design 244
Information Provided 244
Preparing Samples 245
Sources of Perceptive Error 245
Timing 248
Wine Terminology 249
Wine Evaluation 256
Score Sheets 256
Statistical Analysis 265
Simple Tests 267
Multivariate Techniques 270
Pertinence of Tasting Results 273
Sensory Analysis 273
Discrimination Testing 274
Scaling Tests 276
Descriptive Sensory Analysis 279
Time-Intensity (TI) Analysis 291
CHARM Analysis 294
Finger Span Cross Modality (FSCM) Matching 294
Chemical Measures of Wine Quality 295
Standard Chemical Analyses 295
Electronic Noses 297
Occupational Hazards of Wine Tasting 301
Suggested Readings 313
References 314
Chapter 6: Qualitative Wine Assessment 326
Tasting Room 327
Information Provided 328
Sample Preparation 328
Decanting and Breathing 328
Temperature 331
Glasses 332
Sample Number and Volume 333
Cork Removal 334
Palate Cleansing 335
Language 336
Wine Score Sheets 340
Sensory Training Exercises 342
Staff Training for Medium to Small Wineries 343
Tasting Situations 345
Wine Competitions 345
Consumer Preference Tastings 347
Trade Tastings 350
In-Store Tastings 351
Wine Appreciation Courses 352
Wine Tasting Societies 356
Home Tastings 359
Appendices 360
Appendix 6.1 Sweetness in Wine 360
Appendix 6.2 Sourness 361
Appendix 6.3 Phenolic Components 362
A. Bitterness and Astringency 362
B. Oak 363
Appendix 6.4 Alcoholic Wine Constituents 364
Ethanol 364
Glycerol 365
Appendix 6.5 Taste Interaction 365
Sweet-Bitter Interactions 366
Sweet-Sour Balance 367
Suggested Readings 367
References 368
Chapter 7: Styles and Types of Wine 372
Still Table Wines 374
White Cultivars 376
Red Cultivars 377
Production Procedures 379
Prior to Fermentation 379
During Fermentation 383
After Fermentation 384
White Wine Styles 385
Red Wine Styles 389
Rosé Wine Styles 394
Sparkling Wines 395
Fortified Wines (Dessert and Appetizer Wines) 400
Sherry 402
Port 404
Madeira 407
Vermouth 407
Brandy 407
Suggested Readings 408
References 408
Chapter 8: Nature and Origins of Wine Quality 410
Sources of Quality 413
Vineyard Influences 414
Macroclimate 415
Microclimate 415
Species, Variety, and Clone 418
Rootstock 419
Yield 421
Training 423
Nutrition and Irrigation 424
Disease 425
Maturity 425
Winery 426
Winemaker 426
Prefermentation Processes 427
Fermentation 429
Fermentor 429
Yeasts 430
Lactic Acid Bacteria 430
Postfermentation Influences 433
Adjustments 433
Blending 433
Processing 434
Oak 434
Bottle Closure 436
Aging 437
Aging Potential 441
Chemistry 443
Suggested Readings 445
References 445
Chapter 9: Wine and Food Combination 450
Introduction 450
Wine Selection 458
Historical Origins of Food and Wine Combination 459
Concept of Flavor Principles 462
Food and Wine Pairing 463
Uses in Food Preparation 471
Basic Roles 471
Involvement in Food Preparation 472
Types of Occasions 473
Wine Presentation 473
Presentation Sequence 473
Cellaring 475
Glasses 476
Serving Temperature 477
Breathing 477
Wine Preservation after Opening 477
Label Removal 480
Final Note 481
Suggested Readings 481
References 482
Glossary 488
Tasting Term Glossary 492
Index 496
Food Science and Technology International Series 508
Color Plate Section 512