{"id":18889,"date":"2017-03-10T00:00:00","date_gmt":"2017-03-09T22:00:00","guid":{"rendered":"http:\/\/www.sagardoarenlurraldea.eus\/blog\/ikastaroa-euskal-sagardoaren-kataren-oinarriak-kata-gunearen-funtzionamendua-fraisoron\/"},"modified":"2017-08-03T10:12:34","modified_gmt":"2017-08-03T08:12:34","slug":"ikastaroa-euskal-sagardoaren-kataren-oinarriak-kata-gunearen-funtzionamendua-fraisoron","status":"publish","type":"post","link":"https:\/\/sagardoarenlurraldea.eus\/eu\/blog\/ikastaroa-euskal-sagardoaren-kataren-oinarriak-kata-gunearen-funtzionamendua-fraisoron\/","title":{"rendered":"Ikastaroa: “Euskal sagardoaren kataren oinarriak. Kata gunearen funtzionamendua” Fraisoron"},"content":{"rendered":"

Martxoaren 14tik 16ra bitartean, “Euskal sagardoaren kataren oinarriak. Kata gunearen funtzionamendua” ikastaroa ospatuko da Fraisoron (Zizurkil). Ikastaroaren helburua, sagardo sektoreari katan sakontzeko erremintak ematea eta aldi berean Fraisoro Laborategiko panel organoleptikoak nola funtzionatzen duen ikastea da.<\/strong><\/p>\n

Hemen ikastaroaren inguruko informazioa:<\/p>\n

Hasiera-data<\/strong>:
\n2017ko Martxoak 14<\/p>\n

Amaiera-data<\/strong>:
\n2017ko Martxoak 16<\/p>\n

Lekua<\/strong>:
\nFraisoro Eskola (Zizurkil)<\/p>\n

Iraupena<\/strong>:
\n8 ordu<\/p>\n

Nori zuzendua<\/strong>:
\nSagardogileei, enologoei eta sagardogintzako teknikariei<\/p>\n

Gai orokorra<\/strong>:
\nSagardo sektorearei katan sakontzeko erremintak ematea eta aldi berean Fraisoro Laborategiko panel organoleptikoak nola funtzionatzen duen ikastea.<\/p>\n

Egitaraua<\/strong>:<\/p>\n

Martxoak 14, 15:00-19:00<\/strong>
\nEdukiak:
\n– Sagardoaren dastatze-metodoa eta dastatze-panelaren funtzionamendua
\n– Dastaze-saioak nola egiten diren aurkeztu
\n– Sagardo desberdinen dastaketa
\nIrakaslea: Agurtzane Andueza\u00a0 (Fraisoro Ingurumen eta Nekazal\u00a0 Laborategia)<\/p>\n

Martxoak 16, 10:00-13:30<\/strong>
\nEdukiak:
\nLOS AROMAS DE LA SIDRA
\n1. LA SIDRA: ALGUNAS PECULIARIDADES F\u00cdSICO-QU\u00cdMICAS:
\n– Par\u00e1metros enol\u00f3gicos t\u00edpicos
\n– \u00c1cidos org\u00e1nicos
\n– Az\u00facares residuales y polialcoholes
\n– Perfiles fen\u00f3licos
\n2. EL AN\u00c1LISIS DEL AROMA:
\na. An\u00e1lisis QU\u00cdMICO
\n– Aislamiento y pre-concentraci\u00f3n de los compuestos vol\u00e1tiles
\n– Identificaci\u00f3n y cuantificaci\u00f3n
\nb. An\u00e1lisis OLFATOM\u00c9TRICO:
\n– Descripci\u00f3n de la t\u00e9cnica
\n– Aromas activos e impacto
\nc. An\u00e1lisis SENSORIAL:
\n– Percepci\u00f3n sensorial
\n– Atributos sensoriales y composici\u00f3n f\u00edsico-qu\u00edmica
\n3. COMPUESTOS VOL\u00c1TILES RESPONSABLES DEL AROMA:
\na. Primarios o VARIETALES
\nb. Secundarios o de FERMENTACI\u00d3N:
\n– Influencia de la etapa pre-fermentativa
\n– Influencia del prensado
\n– Levaduras y bacterias
\nc. Terciarios o de CONSERVACI\u00d3N:
\n– Conservaci\u00f3n sobre l\u00edas
\n– Conservaci\u00f3n en botella
\n4.\u00a0\u00a0 DEFECTOS SENSORIALES
\nIrakaslea: Anna Picinelli (SERIDAko ikertzailea)<\/p>\n

Ikastaroaren egitaraua PDF formatuan eskuratu<\/a><\/p>\n

Iturria: HAZI<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Martxoaren 14tik 16ra bitartean, “Euskal sagardoaren kataren oinarriak. Kata gunearen funtzionamendua” ikastaroa ospatuko da Fraisoron (Zizurkil). Ikastaroaren helburua, sagardo sektoreari katan sakontzeko erremintak ematea eta aldi berean Fraisoro Laborategiko panel […]<\/p>\n","protected":false},"author":1,"featured_media":19709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2572,2581],"tags":[2680],"class_list":["post-18889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formazioa","category-sagardoa","tag-sagardoa-2-2"],"acf":[],"yoast_head":"\nIkastaroa: "Euskal sagardoaren kataren oinarriak. 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