The Professional Language of Wine: Perception, Training and Dialogue
| العنوان: | The Professional Language of Wine: Perception, Training and Dialogue |
|---|---|
| المؤلفون: | Richard Ahlström, Anders P. F. Herdenstam, Per-Axel Wiktorsson, Maria Hammarén |
| المصدر: | BASE-Bielefeld Academic Search Engine |
| بيانات النشر: | Informa UK Limited, 2009. |
| سنة النشر: | 2009 |
| مصطلحات موضوعية: | Wine, ComputingMilieux_THECOMPUTINGPROFESSION, Technical language, Perception training, Advertising, Tvärvetenskapliga studier inom samhällsvetenskap, Social Sciences Interdisciplinary, Horticulture, Psychology, Food Science |
| الوصف: | 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. |
| وصف الملف: | application/pdf |
| تدمد: | 1469-9672 0957-1264 |
| DOI: | 10.1080/09571260902978543 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::762d7e1d6201ae66dcdb45f317d5dd62 https://doi.org/10.1080/09571260902978543 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....762d7e1d6201ae66dcdb45f317d5dd62 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14699672 09571264 |
|---|---|
| DOI: | 10.1080/09571260902978543 |