IGP Sobrassada de Mallorca and DO Binissalem organize the II Professional Tasting Technical Conference

The IGP Sobrassada Regulatory Council of Mallorca and the DO Binissalem have decided to turn the professional technical tasting day into an annual event. Furthermore, as a novelty, in this second edition the Mahón-Menorca Cheese DOP has joined the Tasting Panel, proposing an exchange of experiences and expanding the vision and knowledge of sensory analysis.

Thus, after the success of the first edition, two sessions will take place this year, the first held yesterday in Menorca and the second that will take place on July 3 in Mallorca.

In the session held yesterday in Menorca, the technical directors of the panels of the PGI Sobrassada de Mallorca and the DO Binissalem, Antonia Mª Torres and Marga Amat, traveled to the neighboring island to carry out a guided tasting of Sobrassada de Mallorca PGI and Wine DO Binissalem by Nuria Basilio and Francis Gamón, respectively.

While the session next Wednesday, July 3, will be Piedad Lopez technical director of the Mahón-Menorca DOP who will direct the cheese tasting session for the professional tasters of Mallorca and, together with Marga Amat and Antonia Mª Torres, they will present the latest advances, challenges and strategies for sensory analysis accredited by ENAC.

These technical sessions aim to highlight the task of the professional Tasting Panels of these entities, who, through the sensory analysis carried out by an accredited tasting panel, apply a totally objective measurement technique to know properties of foods such as color, the appearance, aroma, texture or taste.

Within the framework of product certification, endorsed by the National Accreditation Entity (ENAC) in compliance with the provisions of the UNE-EN ISO/IEC 17025 standard, sensory analysis is one of the requirements for the products covered by the Indications. Protected Geographical (non-wine) and Denominations of Origin.