Wine Making, Tasting and Selecting

By:

Heller, A

Material type: Text

TextPublication details: New York Larsen & Keller 2017Edition: 1Description: VII, 253 PBISBN:

978-1-63549-618-5

Subject(s):

Hospitality Management

DDC classification:

641.22 HEL

Contents:

Wine Making, Tasting and Selecting

Summary: Wine making involves harvesting grapes, crushing and pressing them, fermenting the juice, clarifying the wine, and finally aging and bottling. Wine tasting focuses on using the senses to evaluate color, aroma, taste, and mouthfeel, often following the "Five S's" approach of See, Swirl, Sniff, Sip, and Savor. Selecting a wine involves considering personal preference, occasion, food pairing, varietals, regions, and price.

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Barcode
Books	MITKRC 2nd Floor	Reference	641.22 HEL (Browse shelf(Opens below))	Available	Hospitality Management	208825

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Previous	630.276 MUK Agricultural Microbiology	630.276 MUK Agricultural Microbiology	641.22 Larousse Wine	641.22 HEL Wine Making, Tasting and Selecting	641.87 ULL Ultimate Guide to Spirits & Cocktails	642.71 CON Mastering the Art of Baking	647.71 LAB On Baking A Textbook of Baking and Pastry Fundamentals	Next

WORDI/2025/CRB/3 2025-04-01

Wine Making, Tasting and Selecting

Wine making involves harvesting grapes, crushing and pressing them, fermenting the juice, clarifying the wine, and finally aging and bottling. Wine tasting focuses on using the senses to evaluate color, aroma, taste, and mouthfeel, often following the "Five S's" approach of See, Swirl, Sniff, Sip, and Savor. Selecting a wine involves considering personal preference, occasion, food pairing, varietals, regions, and price.

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