Post by account_disabled on Mar 10, 2024 21:24:03 GMT -6
The head of the supply and purification service, José Fernando Pérez, raised the ten most burning questions about this valuable resource at a conference in Ciudad Real. Go to download Last June, the Ateneo de Almagro, in Ciudad Real, hosted the conference '10 questions and answers about water' given by José Fernando Pérez, doctor in Chemical Engineering, specialist in water treatment and head of the supply and purification service. at Gestagua SA In the presentation, Pérez presented to the attendees a dozen questions and answers about the great challenges of 21st century Spain in terms of water resources. Among them he addressed issues such as what the urban water cycle is, who manages it or what types of water exist for human consumption. Advances in public health Likewise, he enlightened the attendees on the issue of water chlorination, which, as Pérez highlighted, is the greatest advance in public health in the history of humanity. Likewise, he spoke on the question of how the quality of water can be modified at home, addressing the use of softeners, mixed filters and reverse osmosis. Water management The conference concluded with the question of how water management can be improved and whether we value this resource enough, making attendees reflect on the need to become aware of a scarce and essential resource for life.
An investigation opens the door to the constitution of a designation of origin for Canarian cider The Canary Islands lack a regulatory framework or legal figures for the protection of cider The Canary Islands lack a regulatory framework or legal figures for the protection of cider Researchers Eva Parga and Pablo Alonso, from Ipna-CSIC, point out that the product of the islands has characteristics that distinguish it from the Basque or Asturian one. Go to download At the beginning of June, the first results of Sidracan were presented at the IV Congress of the WhatsApp Number List Spanish Association of Sensory Analysis Professionals, a project led by Eva Parga Dans and Pablo Alonso González, researchers from the IPNA-CSIC, who studies Canarian cider from a multidisciplinary perspective. The first study of the typicity of Canarian ciders carried out to date was presented at the congress. For this, a total of 18 ciders were used (six Canarian, six Basque and six Asturian) and for each region three natural and three natural sparkling ciders were selected. A panel of 16 product expert judges conducted a grouping test based on the sensory similarity of the samples. Next, a panel of eleven trained judges performed a quick profile with the six Canarian ciders along with one Asturian and another typical Basque cider.
Finally, conventional parameters such as alcoholic strength, total acidity, volatile acidity, pH or level of hydroxycinnamic acids, among others, were analyzed and the effect of the origin of the ciders on these parameters was determined with statistical techniques. Characteristic features of Canarian cider The study showed that both the concentration of hydroxycinnamic acids and the alcoholic strength are higher in Canarian ciders and the researchers point out that the latter could be related to the subtropical climate compared to Basque and Asturian ciders. Furthermore, the results suggest that, although there are three sensory profiles of Canarian ciders, one of them is characteristic and is determined by the presence of stewed fruit and pastry notes. The existence of chemical and sensory markers linked to Canarian ciders opens the door to the implementation of a future Protected Geographical Indication or even a Denomination of Origin and, therefore, to its differentiation in the market with tangible socioeconomic benefits. In light of these results, the next steps of the Sidracan project will be directed towards determining the chemical and sensory characteristics that we wish to promote to define a typical profile of Canarian ciders. It is, first of all, identifying the cultural and heritage aspects linked to the production and consumption of Canarian cider and, then, characterizing its physical-chemical, toxicological and sensory aspects. This characterization will allow a normative and applied contribution to be made to the governance of cider in the Canary Islands, currently without a regulatory framework or legal protection figures such as the Protected Geographical Indication or the Denomination of Origin.