Their Sensory Evaluation
Maynard A. Amerine and Edward B. Roessler
Maynard A. Amerine was a professor of enology at the University of California Davis and Edward B. Roessler was a professor of mathematics. Both are experienced wine judges and between the two of them, had over a century of experience. This is a pioneering work on the sensory evaluation of wine. The first half of the book covers wines and their sensory evaluation covering the qualities of wine and their interaction with the senses of vision, odor, taste, touch, and pain. They cover various physiological and psychological factors that can impact our sensory responses and discuss various issues concerning the sensory evaluation of wine. The second half of the book covers statistical procedures and will probably intimidate all but the most obsessive reader. The information in the first half more than makes up for the denseness of the second half. I enjoyed the book and found it useful.