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يصف كمثير للشم والتذوق مع هيمنة للأحماض الواردة بشكل عام من مصدر تخميري، وكذلك المنتجات الغذائية المولدة لهذا الأحساس.
ترتبط بعض العوامل التي تسهم في هذا الإحساس بعملية تخمر، مثلاً الخليك أو اللاكتيك، منتج غذائي.
Last Posts
New world catalogue of olive varieties: it’s coming
Cordoba / 18.06.2021
The International Agreement on Olive Oil and Table Olives of 2015, which entered into force on 1 January 2017, is the driving force behind the activities of the International Olive Council. With respect to olive growing,...
THE NEXT VIRTUAL SESSION: MONDAY 28 AND WEDNESDAY 30 JUNE 2021
Madrid / 10.06.2021
The countdown to the next session of the Council of Members has begun. The 113th session will take place on Monday 28 and Wednesday 30 June 2021. Once again, the 113th session will take place entirely online. Despite the...
Happy world environment day
Madrid / 05.06.2021
Today we celebrate the World Environment Day. Is the United Nations day for encouraging worldwide awareness and action to protect our environment. The International Olive Council joins in the challenge launched by the United...
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