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The professional language of wine: perception, training and dialogue
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-3762-483X
The Royal Institute of Technology, Stockholm, Sweden.
Division of Applied Psychology, University of Helsinki, Helsinki, Finland.
Dept. of Scandinavian Languages, Uppsala University, Uppsala, Sweden.
2009 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, ISSN 0957-1264, Vol. 20, no 1, p. 53-84Article 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
Taylor & Francis Group, 2009. Vol. 20, no 1, p. 53-84
National Category
Natural Sciences Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-45696DOI: 10.1080/09571260902978543Scopus ID: 2-s2.0-68249098026OAI: oai:DiVA.org:oru-45696DiVA, id: diva2:850740
Available from: 2012-01-27 Created: 2015-09-02 Last updated: 2017-12-04Bibliographically approved

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Herdenstam, Anders P. F.

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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf