{"id":83068,"date":"2023-07-04T13:16:13","date_gmt":"2023-07-04T11:16:13","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=83068"},"modified":"2023-07-04T13:16:13","modified_gmt":"2023-07-04T11:16:13","slug":"40-tastadors-professionals-reunits-per-primer-pic-a-mallorca","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/40-tastadors-professionals-reunits-per-primer-pic-a-mallorca","title":{"rendered":"40 tastadors professionals reunits per primer pic a Mallorca"},"content":{"rendered":"<p>Els consells reguladors de la indicaci\u00f3 geogr\u00e0fica protegida (IGP) Sobrassada de Mallorca i de la denominaci\u00f3 d&#8217;origen (DO) Binissalem han organitzat per primera vegada una jornada t\u00e8cnica conjunta amb els membres dels seus panells de tast.<\/p>\n<p>En el marc de la certificaci\u00f3 de producte, avalada per l&#8217;Entitat Nacional d&#8217;Acreditaci\u00f3 (ENAC) en compliment del que estableix la norma UNE-EN ISO\/IEC 17025, l&#8217;an\u00e0lisi sensorial \u00e9s un dels requisits per als productes emparats per una indicaci\u00f3 geogr\u00e0fica protegida (no v\u00ednics) i per una denominaci\u00f3 d&#8217;origen (v\u00ednics).<\/p>\n<p>L&#8217;objectiu principal de la jornada, celebrada dia 28 de juny al celler Jos\u00e9 L. Ferrer de Binissalem, era posar en valor la tasca d&#8217;aquests tastadors en un tast que requereix unes aptituds especials i un proc\u00e9s de formaci\u00f3 t\u00e8cnica i espec\u00edfica molt important. El panell est\u00e0 integrat per persones de diferents \u00e0mbits i edats que han superat l&#8217;intens proc\u00e9s de selecci\u00f3 i formaci\u00f3 i estan qualificats per formar part d&#8217;aquests dos panells de tast de la IGP Sobrassada de Mallorca i de la CR DO Binissalem.<\/p>\n<p>El programa va ser el seg\u00fcent:<\/p>\n<ul>\n<li>Valor de les an\u00e0lisis sensorials en el marc de la certificaci\u00f3 de producte a Espanya<\/li>\n<li>Singularitats del tast de Sobrassada de Mallorca IGP. Tast comentat pels assistents.<\/li>\n<li>Singularitats del tast de vi de DO Binissalem. Tast comentat pels assistents.<\/li>\n<li>Intercanvi d&#8217;experi\u00e8ncies entre tastadors de tots dos panells<\/li>\n<li>Degustaci\u00f3 de productes locals<\/li>\n<\/ul>\n<p>Els representants de les marques de qualitat, el Dr.\u00a0<strong>Andreu Palou<\/strong>, president de la IGP Sobrassada de Mallorca i la sra.\u00a0<strong>Marga Amat<\/strong>, directora t\u00e8cnica de la DO Binissalem, van donar la benvinguda als assistents, Tots dos varen destacar i agrair la seva tasca, imprescindible per als consells reguladors, i varen desitjar una jornada profitosa i agra\u00efren al celler l&#8217;acollida d&#8217;aquest acte.<\/p>\n<p>La Dra.\u00a0<strong>Susana Sima<\/strong>l, investigadora del Departament de Qu\u00edmica T\u00e8cnica de la Universitat de les Illes Balears i exauditora externa d&#8217;ENAC, va iniciar la sessi\u00f3 amb una exposici\u00f3 clara i contundent de la necessitat, import\u00e0ncia i valor dels panells d&#8217;an\u00e0lisi sensorial, que permeten comprovar el compliment de les caracter\u00edstiques organol\u00e8ptiques del producte establertes al Plec de Condicions.<\/p>\n<p><strong>Qu\u00e8 \u00e9s una an\u00e0lisi sensorial?<\/strong><\/p>\n<p>L&#8217;an\u00e0lisi sensorial \u00e9s una t\u00e8cnica objectiva de mesura que utilitza els \u00f2rgans dels sentits per con\u00e8ixer i avaluar les propietats sensorials dels aliments; color, aspecte, aroma, textura, gust. Fa servir la percepci\u00f3 sensorial com a instrument d&#8217;an\u00e0lisi i aplica el m\u00e8tode cient\u00edfic per avaluar les caracter\u00edstiques sensorials del vi DO Binissalem o la Sobrassada de Mallorca IGP.<\/p>\n<p>Tots dos consells reguladors tenen una experi\u00e8ncia dilatada en l&#8217;an\u00e0lisi sensorial i en la configuraci\u00f3 i el manteniment d&#8217;un panell de tast professional, especialitzat i objectiu per valorar el compliment dels requisits sensorials que estableixen els Plecs de Condicions respectius.<\/p>\n<p>La formaci\u00f3 d&#8217;un panell de tast professional sota aquest marc normatiu i sota la direcci\u00f3 d&#8217;una directora de panell requereix un proc\u00e9s t\u00e8cnic rigor\u00f3s de selecci\u00f3 dels candidats, preparaci\u00f3 de refer\u00e8ncies, entrenament dels aspirants, qualificaci\u00f3 i formaci\u00f3 cont\u00ednua dels membres que el conformen, entre 15-20 persones. Aquestes persones,\u00a0<strong>amb habilitats sensorials i no sempre professionals del sector<\/strong>, es formen espec\u00edficament per\u00a0<strong>avaluar, a cegues i de forma objectiva, si els productes compleixen amb els requisits establerts<\/strong>\u00a0al Plec de condicions, essent aquest un punt m\u00e9s de la certificaci\u00f3 de producte.<\/p>\n<p>Cada Consell Regulador disposa del seu panell, els seus tastadors, superat el proc\u00e9s de formaci\u00f3, reben una credencial que els qualifica com a tastadors professionals del panell de tast de la indicaci\u00f3 geogr\u00e0fica protegida o de la denominaci\u00f3 d&#8217;origen, i passen a avaluar de forma peri\u00f2dica els productes a les sessions de tast de control.<\/p>\n<p>La sra.\u00a0<strong>Ant\u00f2nia Torres<\/strong>, gerent i experta en el producte emparat per la IGP Sobrassada de Mallorca, va fer la segona intervenci\u00f3 amb un tast dirigit d&#8217;una mostra de producte emparat, explic\u00e0 cada fase i par\u00e0metre avaluat segons la fitxa i la guia del tastador. Tota una experi\u00e8ncia per als tastadors de vi presents, ja que s\u00f3n dos productes ben diferents.<\/p>\n<p>Seguidament, la sra.\u00a0<strong>Francis Gam\u00f3n<\/strong>, directora del panell de tast de la denominaci\u00f3 d&#8217;origen Binissalem va explicar la metodologia del sistema d&#8217;an\u00e0lisi sensorial de la DO i en va dirigir el tast d&#8217;un vi blanc, i va deixar pal\u00e8s la gran tasca dels tastadors, per\u00f2 tamb\u00e9 el gran treball que hi ha de desenvolupament i posada a punt de la metodologia del tast i de la seva execuci\u00f3 (m\u00e8tode propi, fitxes de tast espec\u00edfiques, par\u00e0metres i valors d&#8217;acceptaci\u00f3, selecci\u00f3 i preparaci\u00f3 de material i refer\u00e8ncies\u2026).<\/p>\n<p>Els tastadors de tots dos panells es van ajudar m\u00fatuament als tasts, opinaren a tots dos que el tast de l&#8217;altre producte els resultava interessant, per\u00f2 complex. Sens dubte un intercanvi molt profit\u00f3s. Tots ells es van mostrar molt satisfets amb la iniciativa dels dos consells reguladors i esperen que aquesta acci\u00f3 es pugui ampliar en contingut i repetir cada any.<\/p>\n<p>L&#8217;acte va acabar amb una degustaci\u00f3 de producte de les dues marques de qualitat i productes locals, mentre que els membres dels dos panells es coneixien i intercanviaven\u00a0experi\u00e8ncies amb el producte.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La primera jornada t\u00e8cnica de tast professional s&#8217;ha celebrat amb \u00e8xit<\/p>\n","protected":false},"author":1,"featured_media":83069,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,955],"tags":[],"coauthors":[2053],"class_list":["post-83068","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-reportatges-i-novetats","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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