Review
"...a solid text that offers practical information on the sensations of wine for many types of readers..." -- E STREAMS, JUNE 2003
"...without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine." -- Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class." -- Food Quality and Preference, 2003
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
-FOOD QUALITY AND PREFERENCE (2003)
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)
"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
-Hely Tuorila, Department of Food Technology, University of Helsinki
"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA
"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA -- Review
"We expect that all winemakers will find this text informative ... much benefit will be derived from reading the text in its entirety..." -- Joel Sidel and Herbert Stone, Tragon Corp, California, U.S.A., authors of Sensory Evaluation Practises 2E
"very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course." --H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004
About the Author
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University. 
