Abstract: Apparatus and methods are provided for classifying wine in terms of fruit and non-fruit flavors. A first scale is provided for scoring wine in terms of fruit flavor, and a second scale is provided for scoring wine in terms of non-fruit flavor. The first and second scales may be displayed in a two-dimensional chart, and the fruit and non-fruit scores of particular wines may be displayed on the chart to visually communicate wine flavor information.

Abstract: A process for preparing a tender, tasty, dehydrated protein snack food from protein material such as raw meat, poultry, fish, vegetable protein, and all mixtures thereof. The process involves the sequential steps of preparing thin slices of the protein material, intimately exposing these slices to a flavoring composition, eliminating entrapped air from the protein material to compact it and thoroughly impregnate it with the flavoring composition, maintaining the protein material at a temperature above freezing for a time sufficient for it to absorb the flavoring, freezing the flavored protein material, slicing the frozen, flavored protein material, and then dehydrating the flavored protein material slices to reduce their moisture content to an acceptable level. When this process is carried out on animal protein such as meat, poultry, fish, or combinations thereof, a curing composition is added with the flavoring composition to permit a higher moisture level with lower salt content in the final product.