| dbo:abstract |
Maynard Andrew Amerine (1911–1998) was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally. His 16 books and some 400 articles contributed significantly to the development of the modern (post-Prohibition) wine industry in California; to the improvement of wine cultures in Europe, South America, and Australia; and to the professional standards for judging and tasting wine. In the early 1940s, he and his colleague Albert J. Winkler developed the Winkler scale, a technique for classifying wine growing regions based on temperatures, that continues to be used in the United States and elsewhere. His research, organizational, and advisory efforts in wine tasting helped bring about a more objective vocabulary to that field, based on flavors and scents rather than allusive references. (en) |
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https://www.library.ucdavis.edu/archives-and-special-collections/ https://web.archive.org/web/20130705011403/http:/www.lib.ucdavis.edu/dept/bioag/collections/vitic/amerine.php https://www.nytimes.com/1998/03/13/us/maynard-amerine-87-california-wine-expert.html https://oac.cdlib.org/findaid/ark:/13030/c8xd13fg/ http://content.cdlib.org/view%3FdocId=hb1p30039g&brand=calisphere http://www.lib.ucdavis.edu/dept/specol/collections/media/index.php%3Fmedia=viticulture |
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Maynard Andrew Amerine (en) |
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San Jose, California, U.S. (en) |
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Maynard Amerine (en) |
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Maynard Andrew Amerine (1911–1998) was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally. His 16 books and some 400 articles contributed significantly to the development of the modern (post-Prohibition) wine industry in California; to the improvement of wine cultures in Europe, South America, and Australia; and to the professional standards for judging and tasting wine. (en) |
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Maynard Amerine (en) |
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