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Wines: Their Sensory Evaluation Hardcover – August, 1983

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Hardcover, August, 1983
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Product Details

  • Hardcover: 432 pages
  • Publisher: W H Freeman & Co (Sd); Rev Enl Su edition (August 1983)
  • Language: English
  • ISBN-10: 0716714795
  • ISBN-13: 978-0716714798
  • Product Dimensions: 5.5 x 22 x 8.7 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,334,651 in Books (See Top 100 in Books)

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6 of 6 people found the following review helpful By Robert E. Brown on May 29, 2009
Format: Hardcover
I bought the "enlarged and revised" edition of this book in 1983. I have several books on wine, but this is one of the most technical. If you're comfortable with the mathematics of statistical analysis, you'll feel right at home. There are pages of formulae and charts. The authors attempt to bring greater precision to otherwise murky terms that are often used in wine tastings, e.g. "Buttery: used for an odor from malolactic fermentation. Possibly diacetyl is meant? If so, use it." This book is most useful for professional wine tasters and judges. Those who belong to tasting clubs or give medals at county fairs may not follow its rigorous approach, but it is enlightening.
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