Ramon Viader Guixà
2005, 288 pages, format 24x16, colour illustrated, paperback, colour plastic-coated cover.
Euro 20,00 (VAT included).
The sensorial analysis of food in general and wine in particular has revealed to be a very useful tool, not only to evaluate food technical quality but also consumers’ preferences.
There are practically no books on this subject characterized by some scientific rigour or updated. The knowledge of the sensorial analysis and its application as a work tool in the production of food is decisive to obtain quality as a “usage application” and consequently to capture markets. Nevertheless, insofar as the sensorial analysis is characterized by many subjective aspects, a treatise is necessary, teaching professionals and even interested people how to use this tool in a correct and satisfactory way.
The book we are presenting is innovative, written according to an ample bibliography, treated with scientific rigour and based on the very wide experience of the Author on this matter. Its index is complete and shows some aspects about cognitive functions totally unknown till today.
It is a book filling a great void, that will be useful for oenology students, professionals and persons interested in wine, and also for all professionals of the alimentary world, as most of its content is common for the sensorial analysis of all food.
Texts were subject to revision by the side of different experts.
Ramón Viader Guixá
Person very well-known internationally in the wine sector (he has been appearing in “Who’s Who International du Vin” since 1993).
Pharmacist and oenologist, Master in Total Quality Management. Diploma in ophthalmic optics and audiometric acoustic. Former President of the Federacion Espanola de Asociaciones de Enologos, former President of the Union International des Oenologues, member of the experts’ Group of the Analysis Methods and Wine Evaluation Sub-Commission of the Office International de la Vigne et du Vin (O.I.V.). Charter patron and former secretary of the FIVIN Foundation. Former President of the Confraria del Cava.
Member of the tasting and session committee of the Cava Regulatory Council.
He has taken part and keeps on taking part as a juryman in the most important wine tasting contests: Vinitaly, Torgiano, Bordeaux, Lubiana, Montreal, Mundus Vini, Argentine, etc.
His current activity is to supply quality advice to wine processing cellars, through his reputed analysis laboratory. He held many conferences in Spain and in different other Countries and published 14 scientific works.
He took part as a speaker in international congresses for 21 times. He carries out research activities and owns 3 patents, in addition to several other ones which are shared.