Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
The glossary separates pH from titratable acidity and describes phenolic grip, texture, malolactic conversion, lees stirring, micro-oxygenation, whole-cluster effects, acidification and oak tannin. Carbonic maceration is specifically said to obscure structural signatures. Mid-palate can describe time or place; sapidity groups several savory/fresh impressions.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 30–33.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 30–33.
33
30
Jackson, Beyond Flavour, PDF 30–33.
Glossary: sensory observations cannot uniquely identify processes
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: Taste alone does not prove acidification, micro-oxygenation or a winemaking mechanism. Fruit-on-tongue and sweetness-at-tip language is subjective focus, not exclusive receptor anatomy. Wood and grape tannin descriptions cannot be transferred mechanically to whiskey.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 30–33.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
The glossary separates pH from titratable acidity and describes phenolic grip, texture, malolactic conversion, lees stirring, micro-oxygenation, whole-cluster effects, acidification and oak tannin. Carbonic maceration is specifically said to obscure structural signatures. Mid-palate can describe time or place; sapidity groups several savory/fresh impressions.
Verification boundary
The native source and exact PDF positions are recoverable. This record cites a paraphrase; no direct quotation is authenticated. Publisher and ISBN remain unstated.
Taste alone does not prove acidification, micro-oxygenation or a winemaking mechanism. Fruit-on-tongue and sweetness-at-tip language is subjective focus, not exclusive receptor anatomy. Wood and grape tannin descriptions cannot be transferred mechanically to whiskey.