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The Professional Language of Wine: Perception, Training and Dialogue
Orebro University.
KTH, School of Industrial Engineering and Management (ITM), Industrial Economics and Management (Dept.), Skills and Technology.
2009 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, no 1, 53-84 p.Article in journal (Refereed) Published
Abstract [en]

Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.

Place, publisher, year, edition, pages
Routledge, Taylor & Francis , 2009. no 1, 53-84 p.
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Humanities Natural Sciences
Identifiers
URN: urn:nbn:se:kth:diva-66592DOI: 10.1080/09571260902978543OAI: oai:DiVA.org:kth-66592DiVA: diva2:484412
Note

QC 20120202

Available from: 2012-01-27 Created: 2012-01-27 Last updated: 2017-12-08Bibliographically approved

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CiteExportLink to record
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  • apa
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