{"id":2821,"date":"2016-02-22T00:00:00","date_gmt":"2016-02-22T00:00:00","guid":{"rendered":"https:\/\/borges.es\/blog\/nocions-basiques-sobre-el-tast-doli\/"},"modified":"2018-06-05T14:17:21","modified_gmt":"2018-06-05T14:17:21","slug":"nocions-basiques-sobre-el-tast-doli","status":"publish","type":"post","link":"https:\/\/borges.es\/ca\/blog\/nocions-basiques-sobre-el-tast-doli\/","title":{"rendered":"Nocions b\u00e0siques sobre el tast d&#8217;oli"},"content":{"rendered":"<p>El tast \u00e9s una combinaci\u00f3 de t\u00e8cnica i sensibilitat, que t\u00e9 com a objectiu descriure, classificar i valorar el producte en relaci\u00f3 tamb\u00e9 amb el seu entorn i el seu proc\u00e9s d&#8217;elaboraci\u00f3. Cada oli d&#8217;oliva revela unes aromes, textures i sabors; tota una explosi\u00f3 que, quan se sotmet a an\u00e0lisi, es descompon en elements individuals, que es gestionen millor i de manera m\u00e9s interessant.<\/p>\n<p>El que busquem \u00e9s posar nom al que estem percebent a trav\u00e9s dels sentits en el seu conjunt, a aquesta explosi\u00f3, per\u00f2 de manera ordenada. Per aix\u00f2, el primer que hem de saber del tast \u00e9s que es realitza en diverses fases: visual, olfactiva i gustativa. Cada sentit ens donar\u00e0 nom a aquestes peces individuals.<\/p>\n<h4><span style=\"color: #ff0000;\"><strong>Fase visual<\/strong><\/span><\/h4>\n<p>El primer ser\u00e0 valorar el seu aspecte i color, all\u00f2 que percebem a trav\u00e9s dels ulls. No obstant aix\u00f2, a difer\u00e8ncia dels vins, per exemple, aquestes caracter\u00edstiques no determinen la qualitat de l&#8217;oli necess\u00e0riament, sin\u00f3 m\u00e9s aviat el tipus d&#8217;oliva i el seu moment de recol\u00b7lecci\u00f3.<\/p>\n<p>En l\u00ednies generals, les olives verdes tendeixen a produir olis de to verd\u00f3s i les negres de color groc. Els tons daurats s\u00f3n donats per olives madures de recol\u00b7lecci\u00f3 tardana i els grocs verdosos d&#8217;olives verdes menys madures. Per aix\u00f2 en el tast s\u2019usen copes blaves que no en condicionin l&#8217;avaluaci\u00f3.<\/p>\n<p>En qualsevol cas, un aspecte net i un to groc, daurat o verd\u00f3s ser\u00e0 indicatiu d&#8217;un bon oli. Per contra, els t\u00e8rbols, bruts, de to marron\u00f3s, blanquin\u00f3s o vermell\u00f3s estaran revelant defectes.<\/p>\n<h4><span style=\"color: #ff0000;\"><strong>Fase olfactiva<\/strong><\/span><\/h4>\n<p>\u00c9s la fase m\u00e9s complexa ja que a trav\u00e9s de l&#8217;olfacte podem detectar infinites sensacions. S&#8217;omple una tercera part de la copa i s&#8217;escalfa amb la m\u00e0 amb la finalitat de revelar totes les seves aromes (la temperatura ideal \u00e9s de 28 \u00b0C).<\/p>\n<p>Sense agitar, s&#8217;apropa al nas i s&#8217;inspira amb for\u00e7a per a una primera impressi\u00f3. Es tapa la copa amb un vidre de rellotge i s&#8217;agita perqu\u00e8 se n\u2019impregnin les parets. Es torna a olorar, aquesta vegada amb inspiracions regulars intenses que no han de superar els 30 segons.<\/p>\n<p>Despr\u00e9s de l&#8217;an\u00e0lisi, s&#8217;anoten les impressions i aromes detectades en l&#8217;anomenada fulla de perfil, on n\u2019assenyalem els atributs positius: fruita, herba, figuera, sensacions dolces\u2026; i els negatius: avinagrat, met\u00e0l\u00b7lic, ranci, d\u2019humitat\u2026<\/p>\n<h4><span style=\"color: #ff0000;\"><strong>Fase gustativa<\/strong><\/span><\/h4>\n<p>Permet valorar el sabor, la textura i la intensitat de l&#8217;oli d&#8217;oliva a trav\u00e9s dels receptors del gust, i s&#8217;executa en diversos passos. S&#8217;ingereixen uns 3 mil\u00b7lilitres amb la boca entreoberta, es mant\u00e9 uns 5 segons dins de la boca tancada amb la finalitat d&#8217;escalfar-ho i es despla\u00e7a per tota la boca sense empassar. Una vegada la boca est\u00e0 impregnada des de la llengua fins al paladar, s&#8217;entreobren els llavis i es fan un parell d&#8217;aspiracions perqu\u00e8 hi entri aire. Es torna a estendre l&#8217;oli en la boca per percebre les sensacions. Permet-te apreciar-ho durant uns 15 segons. Es buida la boca i s&#8217;espera algun retrogust.<\/p>\n<p>Les sensacions positives les marquen si hem detectat un oli fresc, vegetal, ametllat o amb cert punt d&#8217;amargor; les negatives, per la seva banda, les revelen atributs com l&#8217;agror, acidesa, avinat, picant intens, ranci o met\u00e0l\u00b7lic. Les aromes i sabors positius dels olis d&#8217;oliva v\u00e9nen donats per la varietat d&#8217;oliva mentre que els negatius sorgeixen del propi proc\u00e9s d&#8217;elaboraci\u00f3.<\/p>\n<p>Dins d&#8217;aquesta fase gustativa tamb\u00e9 es valora la sensaci\u00f3 t\u00e0ctil dins de la boca, que podr\u00e0 ser aquosa (consist\u00e8ncia similar a l&#8217;aigua), flu\u00efda (llisca amb massa facilitat), suau (sensacions lleugeres) o pastosa (amb poca flu\u00efdesa).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El tast \u00e9s una combinaci\u00f3 de t\u00e8cnica i sensibilitat, que t\u00e9 com a objectiu descriure, classificar i valorar el producte&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1774,1780,1781,1782,1783,1784,1785,1786],"class_list":["post-2821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ca","tag-sabor","tag-com-tastar","tag-fase","tag-gust","tag-olfacte","tag-oli","tag-olor","tag-tast"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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