Jackson, Ronald S. Wine Tasting: A Professional Handbook. 3rd ed. Academic Press, 2017.
Room and sample preparation are part of the experiment
Ronald S. Jackson, Wine Tasting: A Professional Handbook, 3rd ed. (Academic Press, 2017), Chapter 5 — Pretasting Organization and Tasting Design, supplied 753-sheet PDF, sheets 292–320.
Ronald S. Jackson, Wine Tasting: A Professional Handbook, 3rd ed. (Academic Press, 2017), Chapter 5 — Pretasting Organization and Tasting Design, supplied 753-sheet PDF, sheets 292–320.
Supplied PDF sheet 320 (screen counter 319; not publisher pagination)
Supplied PDF sheet 292 (screen counter 291; not publisher pagination)
Jackson 2017, supplied PDF 292–320
Chapter 5 — Pretasting Organization and Tasting Design
Fresh consecutive source reading completed September 28, 2026. Locator corrected to the supplied 753-sheet PDF; screen counters were previously mislabeled printed pages. Paraphrase checked against its source context. Wine service values are not whiskey protocols. Keep glass, proof, time and order recorded separately.
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