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Clarificación de Vinos en el Ámbito Artesanal

Clarificación de Vinos en el Ámbito Artesanal

          
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About the Book

Obtener un producto limpio y brillante ha constituido desde siempre una tarea ardua para el fabricante de vinos. Desde que el vino es vino la apariencia ha jugado un papel primordial en el momento de definir su calidad. En la actualidad, la técnica de la clarificación ha avanzado a tal grado que, para un consumidor habitual, resulta inconcebible hallar en el estante de una tienda un vino turbio o con sedimentos. El mercado impone un vino estéticamente perfecto y el fabricante artesanal no puede escapar de esta exigencia.
Este libro ofrece importante y útil información sobre el origen de la turbidez en los vinos y el fundamento de la clarificación, así como de los agentes clarificadores más comunes y la manera de usarlos. También se revisa el fenómeno del sobrencolado, sus causas y prevención. La medición de la turbidez también es estudiada en la última parte de la obra, para finalmente concluir con la irreverente y controversial propuesta de los vinos no clarificados.
De forma clara y concisa se describen los métodos de clarificación que, por su sencillez y bajo costo, resultan mucho más viables para los fabricantes de vinos que trabajan de manera artesanal. La mayoría de las veces, dichos fabricantes no tienen a su alcance tiendas de homebrewing donde puedan disponer de una buena variedad de agentes clarificadores para sus productos. Por ello, en este libro se hace especial énfasis en sustancias de uso común, como la gelatina y las claras de huevo, aunque se también se describen otras como la bentonita, los alginatos, el agar, etc.
No cabe duda de que este libro prestará un extraordinario servicio a los pequeños fabricantes que, aún poniendo todo su empeño y esfuerzo en la obtención de un vino de calidad, aún precisan alcanzar el grado de transparencia que éstos demandan.

CONTENIDO

Introducción
¿Qué es la clarificación?
Origen del enturbiamiento
Por qué clarificar.
Fundamento de la clarificación
Dispersiones coloidales, el nudo gordiano de la clarificación
Los coloides del vino y el enturbiamiento
Factores que influyen en la calidad de clarificación
Agentes clarificadores
Clarificadores de origen mineral
Clarificadores de proteínas animales
Clarificadores de proteínas vegetales
Clarificadores de algas marinas
Clarificadores sintéticos
Clarificadores enzimáticos
Otros clarificadores
Técnica de la clarificación
Productos comerciales
Sobrencolado, prevención y solución
Cómo medir la turbidez de los vinos
Vinos no clarificados
Después de la clarificación
Bibliografía
Glosario y Abreviaturas
Anexos
Tabla de ilustraciones
Tabla de anexos


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Product Details
  • ISBN-13: 9798478482572
  • Publisher: Independently Published
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 136 gr
  • ISBN-10: 8478482571
  • Publisher Date: 30 Oct 2021
  • Height: 229 mm
  • No of Pages: 90
  • Spine Width: 5 mm
  • Width: 152 mm


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