INTRODUCTION TO THE ORGANOLEPTIC TASTING Of Olive Oil BioRincon.es
The organoleptic taste: perceptible characteristics such as colour, smell and taste.
Olive oil tasting follows the same analytical procedures as any other liquid
Company profile-Malya Optima Indonesia-Essential Oil ManufacturerLena Layla
Malya Optima Indonesia was one of the natural essential oil manufacturer, we processed oils right from our own plantation around Indonesia. Quality was one of our main focus and we're ready to supply oils in bulk or retail quantity.
Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer!
It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt.
Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders.
Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains.
Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always
INTRODUCTION TO THE ORGANOLEPTIC TASTING Of Olive Oil BioRincon.es
The organoleptic taste: perceptible characteristics such as colour, smell and taste.
Olive oil tasting follows the same analytical procedures as any other liquid
Company profile-Malya Optima Indonesia-Essential Oil ManufacturerLena Layla
Malya Optima Indonesia was one of the natural essential oil manufacturer, we processed oils right from our own plantation around Indonesia. Quality was one of our main focus and we're ready to supply oils in bulk or retail quantity.
Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer!
It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt.
Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders.
Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains.
Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always
The alcohol distillation process is one of the most important steps when making certain kinds of alcohol.
Without distillation we wouldn’t have many of the types of alcoholic beverages we know today including:
• Brandy
• Gin
• Rum
• Tequila
• Vodka
• Whisky
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF.
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF. By raising our mixture to the boiling point of alcohol ( 173ºF) the alcohol only will begin to boil turning it into vapor while leaving the water still in a liquid state. This is because the alcohol boils at a lower temperature than water.
Pot Still
A pot still is the tool used during the alcohol distillation process. Our mixture of water and alcohol is heated to the boiling point of alcohol within the pot still.
The vapors from the boiling alcohol are captured and then cooled to a point that it turns back into liquid form.
As a result, the cooled substance has a much higher alcohol content than the original mixture. This process can be repeated over again to create a higher concentration of alcohol.
Want More information on Alcohol Distillation?
Check out BartendingSchool101.com for more information on alcohol distillation.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
The alcohol distillation process is one of the most important steps when making certain kinds of alcohol.
Without distillation we wouldn’t have many of the types of alcoholic beverages we know today including:
• Brandy
• Gin
• Rum
• Tequila
• Vodka
• Whisky
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF.
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF. By raising our mixture to the boiling point of alcohol ( 173ºF) the alcohol only will begin to boil turning it into vapor while leaving the water still in a liquid state. This is because the alcohol boils at a lower temperature than water.
Pot Still
A pot still is the tool used during the alcohol distillation process. Our mixture of water and alcohol is heated to the boiling point of alcohol within the pot still.
The vapors from the boiling alcohol are captured and then cooled to a point that it turns back into liquid form.
As a result, the cooled substance has a much higher alcohol content than the original mixture. This process can be repeated over again to create a higher concentration of alcohol.
Want More information on Alcohol Distillation?
Check out BartendingSchool101.com for more information on alcohol distillation.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. Sensory Elements of Cider
Taste, Mouthfeel, Flavor, Aroma
Charles McGonegal & Gary Awdey
CiderCon 2015
Chicago, IL
2. Methodology
• A series of spiked samples to highlight
elements
– First Flight : Taste and Mouthfeel
– Short Break
– Second Flight : Aroma and Flavor
• Keep your Reference Sample!
– Request more reference as needed
– We’ll tell you which other samples to keep
• Taste as for wine
– Swirl, Sniff, Slurp, Chew
– Bread & water for palate cleansing
18. Aroma & Flavor
Ethyl Acetate
• <50 ppm solution: indistinctly fruity, may
be a positive attribute
• 50-150 ppm: slightly sour, solventy
• >150 ppm solution: harsh, sour,
reminiscent of nail polish remover at
higher concentration
• Sample presented is 120ppm.
• A component of vinegar (along with acetic
acid)
19. Aroma and Flavor
• Ethyl Acetate Classified as volatile acidity
• Temporary byproduct of normal
fermentation (in moderate levels)
• A product of acetic acid and ethanol
(warning sign of acetification)
• Directly from Zymomonas (bacteria),
especially in French cider
22. Aroma & Flavor
Acetaldehyde
• Sensed as: Grassy taste, raw apple skins,
bruised apples, green apples
• At higher levels it may be a sign of cider
sickness (Framboisé)
• Reminiscent of banana peel or rotten
lemon
• Produced from pyruvate intermediate
caused by Zymomonas infection
23. Aroma & Flavor
Acetaldehyde
– Zymomonas is resistant to SO2 treatment
– Stopped by pH less than 3.7 and lack of glucose/
fructose
– Zymomonas likes warm temperature 25-30
degrees C (77-86 degrees Fahrenheit)
27. Aroma & Flavor
• Sensed as: buttery, artificial butter flavor,
butterscotch flavor, rancid butter
• 0.2-0.4 ppm may round out flavor in some
ciders but there is no consensus on
desirability
• Greater than that (especially above 1 ppm)
it becomes a clear detractor
• Sample used is 2 ppm
30. Aroma & Flavor
Fusel Esters
• Fusel esters are produced by yeast during
fermentation.
• Several yeasts are offered by various
suppliers to enhance this character
• Acetates added as “natural flavor” blur the
lines between cider as a craft product and
manufactured commodity
• Sample presented is a blend of propyl,
amyl, isoamyl and phenethyl acetates
33. Aroma & Flavor
“The 4-Es”
• 4-ethyl phenol (plastic Band-Aid, mothballs,
dog feces) 500 ppb
• 4-ethyl guaiacol (smoky ham, clove, spicy)
1 PPM
• 4-ethyl catechol (barnyard, horse blanket) 2
2 ppm
• Commonly found in English West Country
style ciders
34. Aroma & Flavor
“The 4-Es”
• Produced by lactobacillus
• Legal caveat: It is starting to be more
apparent which bacilli produce more
desirable results. However the only
bacteria currently approved by the TTB for
MLF in wine is Oenococcus oeni (nee
Leuconostoc oeni).
37. Aroma & Flavor
• Sample 14 X Reference
• Interactive!
• Add the contents of the vial to the base a little
at a time
• Where do you like it? ¼, ½, all of it?
41. Aroma & Flavor
Mousiness
• At near-threshold levels it reminds some
people of Cheerios (toasted oat cereal)
• At higher levels it reminds people of the
bottom of a rodent cage or wet animal fur
• A serious fault in cider when detected
42. Aroma & Flavor
Mousiness
• Ability to detect mousiness varies greatly
from person to person
• Potentially a source of significant
disagreement between people evaluating
cider
43. Aroma & Flavor
Mousiness
• Source: Lysine non-thermal Malliard products
• Stable at low pH (high acid)
• Volatile at higher pH (reduced acid)
• Volatilizes to various degrees in saliva in the mouth
44. Aroma & Flavor
Mousiness
•Not caused by brettanomyces but related to
conditions that favor brett:
• Oxygenation poor handling or storage
conditions
• Low SO2
-Not enough added
-No free SO2 remaining due to being bound by products of
excessive amount of rotten fruit
45. Aroma & Flavor
Mousiness
Baking soda mouth rinse
-Temporarily increases sensitivity to
mousiness for most people by raising pH of
the mouth
-Useful in competitions in verifying presence
of mousiness during judging (and settling
disagreement)
-No special recipe—just a small spoon of
baking soda stirred into a glass of water.