Describes the olfactory–gustatory sensation in which acids generally produced by fermentation are predominant, as well as the foodstuffs that produce this sensation.
Some factors that contribute to this sensation are related to the fermentation, for example the lactic or acetic fermentation, of a food product.
New internship opportunities at the IOC!
MADRID, SPAIN / 23.07.2024
The Executive Secretariat of the International Olive Council (IOC) is looking for three recent graduates for paid internships in its (1) Standardisation & Research and (2) Promotion & Economics Units, and its (3)...
Olivérica presents its objectives to the International Olive Council
Representatives of Olivérica, a recently created association of Spanish and Portuguese hedge olive growers, met on June 6 with IOC Executive Director Jaime Lillo and part of his team, as well as other officials from the...