{"id":65,"date":"2016-03-17T15:42:20","date_gmt":"2016-03-17T15:42:20","guid":{"rendered":"https:\/\/borges1896.com\/br-pt\/2016\/03\/17\/degustacao-de-azeite\/"},"modified":"2016-03-17T15:42:20","modified_gmt":"2016-03-17T15:42:20","slug":"degustacao-de-azeite","status":"publish","type":"post","link":"https:\/\/borges1896.com\/br-pt\/blog\/degustacao-de-azeite\/","title":{"rendered":"No\u00e7\u00f5es b\u00e1sicas de degusta\u00e7\u00e3o de azeite"},"content":{"rendered":"<p>A degusta\u00e7\u00e3o de azeite combina t\u00e9cnica e sensibilidade para descrever, avaliar e classificar diferentes azeites de diferentes ambientes, preparados de maneiras distintas. Cada um e cada azeite revela a sua pr\u00f3pria combina\u00e7\u00e3o de aromas, texturas e sabores em uma explos\u00e3o de est\u00edmulos que podemos analisar e dividir em partes menores, mais manej\u00e1veis.<\/p>\n<p>A id\u00e9ia \u00e9 colocar um nome para esta bomba de informa\u00e7\u00e3o que recebemos atrav\u00e9s de nossos sentidos, de forma ordenada. A primeira coisa que voc\u00ea precisa saber \u00e9 que uma degusta\u00e7\u00e3o compreende tr\u00eas fases diferentes: apar\u00eancia, aroma e sabor. Nossos sentidos nos ajudar a nomear cada parte individual.<\/p>\n<h3><span style=\"color: #ff0000;\">Apar\u00eancia<\/span><\/h3>\n<p>A primeira coisa a avaliar \u00e9 a apar\u00eancia e cor &#8211; como nossos olhos enxergam o azeite. Ao contr\u00e1rio de uma degusta\u00e7\u00e3o de vinhos, por exemplo, estas caracter\u00edsticas n\u00e3o necessariamente nos dizem algo sobre a qualidade de um azeite de oliva, mas elas fornecem informa\u00e7\u00f5es sobre o tipo de azeite e quando ele foi colhido.<\/p>\n<p>De um modo geral, azeitonas verdes tendem a produzir azeites esverdeados, enquanto azeitonas pretas produzem azeites amarelados. Tons dourados prov\u00eam de azeitonas maduras colhidas tardiamente; verdes amarelados, de azeitonas verdes. \u00c9 por isso que provadores profissionais usam \u00f3culos azuis para evitar ser indevidamente influenciados pela apar\u00eancia.<\/p>\n<p>A apar\u00eancia limpa com uma tonalidade amarelada, dourada ou esverdeada sugere um bom azeite; uma apar\u00eancia opaca, suja, oxidada, meio esbranqui\u00e7ada ou meio avermelhada \u00e9 suscept\u00edveis de ser um azeite falho.<\/p>\n<h3><span style=\"color: #ff0000;\">Aroma<\/span><\/h3>\n<p>Esta \u00e9 a fase mais complexa, uma vez que nossos narizes s\u00e3o muito bons. Provadores enchem um ter\u00e7o de copo e gentilmente o aquecem nas m\u00e3os, para libertar todos os aromas (a temperatura ideal \u00e9 de 28 \u00baC).<\/p>\n<p>Sem misturar, eles trazem o copo at\u00e9 o seu nariz e respiram profundamente para obter uma primeira impress\u00e3o. Eles, ent\u00e3o, cobrem o copo com um vidro de rel\u00f3gio e misturam o azeite. Eles sentem o cheiro do azeite de novo, desta vez em uma s\u00e9rie de respira\u00e7\u00f5es profundas regulares que n\u00e3o deve durar mais de 30 segundos.<\/p>\n<p>Ap\u00f3s esta an\u00e1lise, eles anotam suas primeiras impress\u00f5es e os aromas que detectaram, anotam em uma folha de perfil, ambas impress\u00f5es positivas (frutas, grama, figos, aromas doces, etc.) e negativas (azedo, met\u00e1lico, ran\u00e7o, mofo, etc.).<\/p>\n<h3><span style=\"color: #ff0000;\">Gosto<\/span><\/h3>\n<p>Esta fase deixa provadores avaliar o sabor, a textura e a intensidade do azeite por meio de seu paladar e \u00e9 feita em diferentes fases. Eles saboreiam cerca de 3 mL de azeite atrav\u00e9s de sua boca entreaberta e mant\u00eam na sua boca fechada por cerca de 5 segundos para aquec\u00ea-lo. Eles, ent\u00e3o, espalham em torno de toda a sua boca sem engolir. Depois de terem revestido a boca inteira, eles semi-abrem os l\u00e1bios e realizam um par de respira\u00e7\u00f5es para deixar entram um pouco de ar nela. Em seguida, eles espalham o azeite de oliva pela sua boca de novo para sentir todas as sensa\u00e7\u00f5es. Ap\u00f3s cerca de 15 segundos mais, eles esvaziam sua boca e, notam qualquer sabor residual.<\/p>\n<p>Sensa\u00e7\u00f5es positivas devem incluir sabores frescos ou vegetais com um toque de am\u00eandoa e sabor ligeiramente amargo; sensa\u00e7\u00f5es negativas podem incluir azedo, \u00e1cido, vinagre, ran\u00e7o ou met\u00e1lico. Os aromas e sabores positivos em um azeite vem da variedade particular da azeitona em quest\u00e3o, enquanto que os negativos surgem durante o processo de fabrica\u00e7\u00e3o do azeite.<\/p>\n<p>Esta fase tamb\u00e9m avalia a sensa\u00e7\u00e3o do azeite na boca: ela pode ser aguado, alcalino, suave ou grosso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A degusta\u00e7\u00e3o de azeite combina t\u00e9cnica e sensibilidade para descrever, avaliar e classificar diferentes azeites de diferentes ambientes, preparados de&#8230;<\/p>\n","protected":false},"author":2,"featured_media":66,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,9],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-sabor-e-saude","category-produtos-saudaveis"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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