értékelés Archívum - Scientia Egyesület

A Birs (Cydonia oblonga) lehetséges cefrézési és lepárlási hibái.

2022.01.27.2021.09.09. Szerző: mladoniczki

A Birs cefrézési és lepárlási hibajegyei és annak aromatikai jellemzői. Feldolgozási / Érettségi fok hiba A hiba aromatika jegyei Erjesztési hiba A hiba aromatika jegyei Lepárlási hiba A hiba aromatika jegyei Barna Gyümölcs (oxidált) Húzós, nehéz, tapadós, tapadós aromák Nem megfelelő tápsó ellátottság Kén hidrogén (záptojás szag) Előpárlat Ragasztó, zöldalma oldószer, kén Penészes magház Penész, … Olvass tovább

A pálinkakóstolás verseny rendszerben

2021.08.27.2021.05.05. Szerző: mladoniczki

Alapvető bírálati közeg a pont és határ alapú meghatározása a termékeknek. Értékelés alapvető ismérvei: Megfelelő pohárforma: tulipán Szín, tisztaság vizsgálat Illatolás Kóstolás Szöveges értékelés, pontszám Először az alacsonyabb alkoholfokúak kezdünk, almától a kereskedelmi édes jellegű likőrökig, a mostani a előre mutató bírálati szemlélet az alacsonyabb illat intenzitással rendelkező almától eltérően az illatosabb szőlővel kezdődhet egyes … Olvass tovább

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