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Perfil aromático de vinos dulces de uvas Tempranillo pasificadas

Perfil aromático de vinos dulces de uvas Tempranillo pasificadas


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About the Book

En la región vitivinícola de Montilla-Moriles se utiliza pasifica la uva en las paseras durante 7-10 día para la producción de vinos dulces. La uva pasificada se transporta al lagar donde se prensa para obtener un mosto con un contenido en azúcar en torno a los 450 g/L. Debido a las dificultades que presenta la fermentación de estos mostos por la elevada concentración de azúcar, se opta en la mayoría de los casos por no realizar la fermentación alcohólica. Así, la elaboración de los vinos dulces se basa en la adición de alcohol vínico al mosto. Sin embargo, la fermentación parcial del mosto de uvas pasificadas permitiría por un lado diversificar la gama de vinos dulces adaptándola a los distintos gustos del consumidor, y por otro la introducción de los mismos en la categoría de Vinos Dulces Naturales. En el presente trabajo se establece como objetivo principal la realización de fermentaciones parciales de los mostos de uva pasificada de la variedad Tempranillo con levaduras osmotolerantes, así como estudiar el impacto de la fermentación en los compuestos del aroma y en las características organolépticas de los vinos obtenidos.


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Product Details
  • ISBN-13: 9783845483658
  • Publisher: Eae Editorial Academia Espanola
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 3845483652
  • Publisher Date: 18 Aug 2011
  • Height: 229 mm
  • No of Pages: 68
  • Series Title: Spanish
  • Weight: 163 gr


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Perfil aromático de vinos dulces de uvas Tempranillo pasificadas
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