Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
The chapter outlines alcohol, organic acids, residual sugars, polyphenols, esters, terpenes, pyrazines, thiols, lactones, aldehydes and higher alcohols, with sensory associations and examples of interaction or masking.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 41–45.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 41–45.
45
41
Burton, Concise Guide, PDF 41–45.
Composition and aroma families are retrieval hypotheses
Ready means a recoverable source and precise supplied-PDF locator. No direct quotation is being authenticated here. Limits: Chemical identity is not established by a tasting descriptor. The statement that pure ethanol is tasteless and odourless, health asides and numerical thresholds are not adopted as verified scientific or medical facts. Use stronger library sources for mechanism claims.
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Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 41–45.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
The chapter outlines alcohol, organic acids, residual sugars, polyphenols, esters, terpenes, pyrazines, thiols, lactones, aldehydes and higher alcohols, with sensory associations and examples of interaction or masking.
Verification and limits
Chemical identity is not established by a tasting descriptor. The statement that pure ethanol is tasteless and odourless, health asides and numerical thresholds are not adopted as verified scientific or medical facts. Use stronger library sources for mechanism claims.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 