Wine tasting and blending

Author: Zhou Henggang
Publisher:
Publish Date: 2004-01-01
Features: This book explains the key principles of wine tasting from the perspectives of olfaction and gustation physiology, elaborates on the aromatic components of baijiu and their changes during storage, blending methods and techniques, as well as physiological effects of alcohol consumption. The book introduces the environment for wine tasting, the qualities a wine evaluator should possess, the role and interactions of trace aromatic components in baijiu, as well as the techniques for aging and clarification of baijiu.