Behind the Glass
Behind the Glass
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9折 855元
950元
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預計最高可得金幣40點
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可100%折抵
活動加倍另計 -
HAPPY GO享100累1點 4點抵1元 折抵無上限
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分類：英文書＞生活風格＞飲食料理＞烹飪食譜追蹤? 追蹤分類後，您會在第一時間收到分類新品通知。
- 作者： Gus,Zhu Mw 追蹤 ? 追蹤作者後，您會在第一時間收到作者新書通知。
- 出版社： Academie Du Vin Library Ltd 追蹤 ? 追蹤出版社後，您會在第一時間收到出版社新書通知。
- 出版日：2024/12/20
活動訊息
中文書、漫畫輕小說5折起、電子書35元起，全館滿$1,000送100點金幣
內容簡介
- A completely new approach to learning about wine and wine tasting
- Why do we taste the way we do? This book explores the science behind our sensory experiences, covering not just wine but a variety of foods and beverages
- Aimed at the general non-fiction science reader as well as all those with a passion for wine, and fans of Harold McGee
- Looks at the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each
- The text is illuminated by accompanying graphics
- Readers can put into practice what they've learned by tasting six pairs of wines "... Gus Zhu MW has written a fascinating - and easy to follow - guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today's world of wine, but also shape our ability to taste, understand and appreciate these wines." -- Natasha Hughes MW, wine and food writer "A lively, readable exploration of the science behind the taste of wine... It's not easy bringing wine chemistry to life, but Gus knows his stuff and presents it in an easily digestible read." -- Dr Jamie Goode, author of Wine Science and Flawless In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste.
- Why do we taste the way we do? This book explores the science behind our sensory experiences, covering not just wine but a variety of foods and beverages
- Aimed at the general non-fiction science reader as well as all those with a passion for wine, and fans of Harold McGee
- Looks at the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each
- The text is illuminated by accompanying graphics
- Readers can put into practice what they've learned by tasting six pairs of wines "... Gus Zhu MW has written a fascinating - and easy to follow - guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today's world of wine, but also shape our ability to taste, understand and appreciate these wines." -- Natasha Hughes MW, wine and food writer "A lively, readable exploration of the science behind the taste of wine... It's not easy bringing wine chemistry to life, but Gus knows his stuff and presents it in an easily digestible read." -- Dr Jamie Goode, author of Wine Science and Flawless In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste.
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