BUREŠOVÁ, Pavla. Principy enogastronomie (Principles of Wine and Food Pairing). In Gastronomické sympozium. 2012. |
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Basic information | |
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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 | |
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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 |
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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) |
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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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