 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (September 2011) |
Maynard Amerine | |
|---|---|
| Born | Maynard Andrew Amerine 1911 San Jose, California, U.S. |
| Died | March (aged -1999–-1998) St. Helena, California, U.S. |
| Academic background | |
| Alma mater | UC Berkeley College of Natural Resources |
| Academic work | |
| Discipline | Oenology |
| Institutions | University of California |
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.[1]
- ^ Lawrence Osborne, The Accidental Connoisseur: An Irreverent Journey Through the Wine World (2004), pp. 130–131.