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حمض لاذع

12.04.2019

صفة سلبية لزيت الزيتون البكر. يُعزى هذا الطعم بشكل أساسي إلى عملية تخمر حيهوائية للزيتون أو لبقايا عجينة الزيتون في أسبتة التخمير التي لم تُغسل بشكل صحيح، والتي توفر مكانًا لتكوين حمض الأسيتيك وأسيتات الإيثيل والإيثانول.

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