BUREŠOVÁ, Pavla. Principy enogastronomie (Principles of Wine and Food Pairing). In Gastronomické sympozium. 2012.
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Basic information
Original name Principy enogastronomie
Name in Czech Principy enogastronomie
Name (in English) Principles of Wine and Food Pairing
Authors BUREŠOVÁ, Pavla.
Edition Gastronomické sympozium, 2012.
Other information
Original language Czech
Type of outcome Requested lectures
Field of Study 21101 Food and beverages
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords (in Czech) aroma, chemická analýza, chuť, senzorické hodnocení, víno, pokrm, vzhled
Keywords in English appearance, aroma, assessment system, food, chemical analysis, sensory evaluation, wine
Tags Reviewed
Changed by Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 13/9/2012 18:50.
Abstract
Příspěvek s názvem „Principy enogastronomie“ je zaměřen na význam senzorických ukazatelů uplatňovaných při analýze vín, ale i pokrmů. Cílem příspěvku je představit metody používané při smyslovém posuzování vín a pokrmů z pohledu certifikovaného hodnotitele. Senzorická analýza dovede odhalit i drobné nuance v kvalitě.
Abstract (in English)
The article „Principles of Wine and Food Pairing" focuses on importance of sensory indicators that are asserted in the process of wine and food assessment. The goal of this article is to introduce the methods of sensory wine and food assessment implemented by a certified specialist. The analysis can help us distinguish the least details quqality.
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