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Wine tasting is a science

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Authors

A. C. Noble, Department of Viticulture and Enology, University of California, Davis

Publication Information

California Agriculture 34(7):8-9.

Published July 01, 1980

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Abstract

Not available – first paragraph follows: Over the past 100 years the art of sensory evaluation of wines has been advanced to a science, in large part through research performed at the University of California. Initially, sensory evaluation was a necessary but informal and perfunctory part of assessing wine quality. However, even as an unrefined observational tool, it contributed to early grape and wine research.

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Wine tasting is a science

A. C. Noble
Webmaster Email: wsuckow@ucanr.edu

Wine tasting is a science

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

A. C. Noble, Department of Viticulture and Enology, University of California, Davis

Publication Information

California Agriculture 34(7):8-9.

Published July 01, 1980

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Not available – first paragraph follows: Over the past 100 years the art of sensory evaluation of wines has been advanced to a science, in large part through research performed at the University of California. Initially, sensory evaluation was a necessary but informal and perfunctory part of assessing wine quality. However, even as an unrefined observational tool, it contributed to early grape and wine research.

Full text

Full text is available in PDF.

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