{"id":16184,"date":"2023-10-20T10:31:08","date_gmt":"2023-10-20T08:31:08","guid":{"rendered":"https:\/\/dev.oenobrands.com\/fermentacion-alcoholica\/nutricion-de-la-levadura\/"},"modified":"2025-10-20T15:13:25","modified_gmt":"2025-10-20T13:13:25","slug":"nutricion-de-la-levadura","status":"publish","type":"page","link":"https:\/\/dev.oenobrands.com\/es\/solucion\/fermentacion-alcoholica\/nutricion-de-la-levadura\/","title":{"rendered":"Nutrici\u00f3n de la levadura"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Para que la levadura se desarrolle y lleve a cabo la fermentaci\u00f3n de forma eficaz, es importante comprender sus necesidades nutricionales y c\u00f3mo satisfacerlas.<\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfCu\u00e1les son los elementos necesarios para la levadura?<\/strong><\/h2>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<h3 class=\"wp-block-heading\"><strong>1. NITR\u00d3GENO<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Es el nutriente m\u00e1s importante para la levadura, ya que influye directamente en:<\/strong> la producci\u00f3n de biomasa (cantidad de c\u00e9lulas de levadura), la velocidad de la fermentaci\u00f3n alcoh\u00f3lica y la calidad organol\u00e9ptica del vino terminado.<\/p>\n\n\n\n<p><strong>El nitr\u00f3geno est\u00e1 disponible en formas minerales<\/strong> (tambi\u00e9n llamadas inorg\u00e1nicas) y <strong>org\u00e1nicas<\/strong>. Aunque la levadura puede asimilar ambas formas, no obtiene el mismo beneficio de cada una de ellas. <\/p>\n\n\n\n<p><strong>Nitr\u00f3geno org\u00e1nico :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>proviene de autolisados de levadura<\/strong>, naturalmente ricos en amino\u00e1cidos libres (precursores de los aromas tiolados y de \u00e9steres). La levadura tambi\u00e9n puede asimilar p\u00e9ptidos, ergosterol y vitaminas.<\/li>\n\n\n\n<li><strong>Es apto para vinificaci\u00f3n org\u00e1nica en la UE y seg\u00fan las normas NOP.<\/strong><\/li>\n\n\n\n<li><strong>Es el doble de efectivo que el nitr\u00f3geno inorg\u00e1nico (DAP)<\/strong> en t\u00e9rminos de cin\u00e9tica de fermentaci\u00f3n.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:1%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\"><div class=\"wp-block-image zoooom is-style-zoooom\">\n<figure class=\"aligncenter size-full\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1005\" height=\"619\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-1.png\" alt=\"\" class=\"wp-image-1694\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-1.png 1005w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-1-300x185.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-1-768x473.png 768w\" sizes=\"auto, (max-width: 1005px) 100vw, 1005px\" \/><figcaption class=\"wp-element-caption\">AWRI Australia \u2013 2010 \u2013 Fermentaci\u00f3n de un vino Chardonnay (d\u00edas).<\/figcaption><\/figure>\n<\/div>\n\n\n<p>El nitr\u00f3geno mineral puede usarse en forma pura (como DAP) o en un compuesto como <strong>Maxaferm<\/strong>, una mezcla de nitr\u00f3geno mineral, paredes de levadura y tiamina ex\u00f3gena.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/product\/yeast-derivate\/feel-safe\/maxaferm\/\" target=\"_blank\" rel=\"noreferrer noopener\">Maxaferm<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>El momento de a\u00f1adir nitr\u00f3geno tambi\u00e9n es crucial: debe a\u00f1adirse antes del primer tercio de la fermentaci\u00f3n para optimizar la cin\u00e9tica y la producci\u00f3n de aromas, que depende mayormente del nitr\u00f3geno org\u00e1nico.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/wine-aroma\/aroma-modulation\/\" target=\"_blank\" rel=\"noreferrer noopener\">Modulaci\u00f3n de aromas<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<h3 class=\"wp-block-heading\"><strong>2. L\u00cdPIDOS<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Los esteroles, un tipo de l\u00edpidos, son fundamentales para la viabilidad de la levadura y esenciales para las levaduras v\u00ednicas.<\/strong><\/p>\n\n\n\n<p>Son componentes de la membrana celular de la levadura, que garantizan su fluidez y, por lo tanto, mantienen la capacidad de la levadura para absorber los az\u00facares y transformarlos en alcohol.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full zoooom is-style-zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"612\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-2.png\" alt=\"\" class=\"wp-image-1697\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-2.png 1024w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-2-300x179.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-2-768x459.png 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">El efecto de los l\u00edpidos en la viabilidad de la levadura (Blondin y Tesni\u00e8res, 2013, PlosOne: 8, 1645).<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:1%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<p>Los nutrientes que contienen autolisados de levadura, como los productos <strong>Natuferm<\/strong>, ayudan a prevenir la deficiencia de l\u00edpidos.<\/p>\n\n\n\n<p>La falta de l\u00edpidos puede causar p\u00e9rdida de viabilidad y fermentaciones detenidas o lentas. Este d\u00e9ficit tambi\u00e9n puede impedir que la levadura asimile nitr\u00f3geno org\u00e1nico. La falta de l\u00edpidos a menudo se produce por un exceso de desfangado; en este caso, el mosto debe ser suplementado con un nutriente que contenga esteroles.  <\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/product\/yeast-derivate\/feel-safe\/natuferm-pure\/\" target=\"_blank\" rel=\"noreferrer noopener\">Natuferm Pure<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"775\" height=\"540\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-3.png\" alt=\"\" class=\"wp-image-1699\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-3.png 775w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-3-300x209.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-3-768x535.png 768w\" sizes=\"auto, (max-width: 775px) 100vw, 775px\" \/><figcaption class=\"wp-element-caption\">Un gr\u00e1fico de flujo de fermentaci\u00f3n demuestra el impacto significativo de <strong>Natuferm Pure<\/strong>en el rendimiento de la levadura.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<h3 class=\"wp-block-heading\"><strong>3. VITAMINAS<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>La vitamina m\u00e1s conocida necesaria para la vinificaci\u00f3n es la tiamina (vitamina B1)<\/strong>, aunque tambi\u00e9n se requieren biotina, \u00e1cido pantot\u00e9nico y \u00e1cido nicot\u00ednico durante la fase de multiplicaci\u00f3n de las levaduras.<\/p>\n\n\n\n<p><strong>Estas vitaminas est\u00e1n presentes de forma natural en nutrientes org\u00e1nicos que provienen de autolisados de levadura.<\/strong><\/p>\n\n\n\n<p>Son esenciales cuando el mosto tiene un alto contenido de nitr\u00f3geno asimilable (YAN) para garantizar la funcionalidad de cada c\u00e9lula de levadura. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:1%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-full zoooom is-style-zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"801\" height=\"685\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-4.png\" alt=\"\" class=\"wp-image-1701\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-4.png 801w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-4-300x257.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/02\/Solution_Alcoholic-fermentation_yeast-nutrition_image-4-768x657.png 768w\" sizes=\"auto, (max-width: 801px) 100vw, 801px\" \/><figcaption class=\"wp-element-caption\">Interacci\u00f3n entre las vitaminas y el nitr\u00f3geno asimilable (Wang et al., 2003).<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\" style=\"background-color:#f7f7f7\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\"><strong>4. MINERALES<\/strong><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Son esenciales para el crecimiento, la estructura celular, el rendimiento de la fermentaci\u00f3n, la tolerancia al estr\u00e9s y la actividad enzim\u00e1tica de la levadura.<\/strong><\/p>\n\n\n\n<p><strong>Magnesio:<\/strong> Facilita la conversi\u00f3n de glucosa en etanol y <strong>mejora la resistencia de la levadura al estr\u00e9s alcoh\u00f3lico<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:5%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<p>Zinc: Es clave para convertir etanal (acetaldeh\u00eddo) en etanol, mejorar la resistencia al estr\u00e9s y la producci\u00f3n de \u00e9steres y alcoholes superiores. <\/p>\n\n\n\n<p>El uso de suplementos ricos en nitr\u00f3geno org\u00e1nico asegura la presencia de estos minerales esenciales. Tanto los minerales como el nitr\u00f3geno, las vitaminas, los esteroles y las condiciones adecuadas de fermentaci\u00f3n son indispensables para el \u00e9xito del proceso fermentativo. <\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading has-large-font-size\">\u00bfC\u00f3mo podemos ayudar?<\/h2>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Proporcionamos derivados de levadura de alta calidad, incluidos los cuatro aprobados para su uso en vinificaci\u00f3n: paredes celulares de levadura, levadura inactivada, autolisados de levadura y manoprote\u00ednas. No revisaremos estas \u00faltimas aqu\u00ed porque no cumplen con un prop\u00f3sito nutricional. <\/p>\n\n<p>Hemos desarrollado productos dise\u00f1ados para su uso durante la fermentaci\u00f3n, dependiendo de su prop\u00f3sito y propiedades. <strong>Descubre las aplicaciones relacionadas:<\/strong><\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/wine-aroma\/aroma-modulation\/\" target=\"_blank\" rel=\"noreferrer noopener\">Modulaci\u00f3n de aromas<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/alcoholic-fermentation\/fermentation-management\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gesti\u00f3n de la fermentaci\u00f3n<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/wine-aroma\/aroma-protection\/\" target=\"_blank\" rel=\"noreferrer noopener\">Protecci\u00f3n de aromas<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/organoleptic-sensations\/mouthfeel\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sensaci\u00f3n en boca<\/a><\/div>\n<\/div>\n\n<p><\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#aca39a\">Descubre la gama Feel Safe<\/h1>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fdcfc74e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/product\/yeast-derivate\/feel-safe\/\" style=\"background-color:#aca39a\" target=\"_blank\" rel=\"noreferrer noopener\">Feel safe<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/Feel-Safe-yeast-derivate-derive-levure-generique-e1683664248508-300x300.png\" alt=\"Feel-Safe-yeast-derivate-derive-levure-generique\" class=\"wp-image-4093\" style=\"object-fit:cover;width:180px;height:225px\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/Feel-Safe-yeast-derivate-derive-levure-generique-e1683664248508.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/Feel-Safe-yeast-derivate-derive-levure-generique-e1683664248508-150x150.png 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#00205c\">Descubre los nutrientes Anchor<\/h1>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fdcfc74e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/product\/yeast-derivate\/anchor-nutrients\/\" style=\"background-color:#3d3935\" target=\"_blank\" rel=\"noreferrer noopener\">Anchor<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium is-resized\"><img decoding=\"async\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/ANCHOR-yeast-bacteria-nutrient-wine-logo-e1682975766523-300x79.png\" alt=\"ANCHOR-yeast-bacteria-nutrient-wine-logo 350\" class=\"wp-image-3010\" style=\"width:350px\"\/><\/figure>\n<\/div><\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<hr class=\"wp-block-separator has-text-color has-alpha-channel-opacity has-background\" style=\"background-color:#8a918e;color:#8a918e\"\/>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\"><strong>\u00bfY usted?<\/strong><\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Con un equipo altamente calificado de expertos en diversos campos, Oenobrands se esfuerza por ofrecer a los vinificadores soluciones novedosas y respaldadas cient\u00edficamente, adem\u00e1s de destacar las sinergias positivas entre sus productos.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group wp-container-content-9cfa9a5a 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href=\"https:\/\/dev.oenobrands.com\/contact-us\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cont\u00e1ctenos<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Para que la levadura se desarrolle y lleve a cabo la fermentaci\u00f3n de forma eficaz, es importante comprender sus necesidades nutricionales y c\u00f3mo satisfacerlas. \u00bfCu\u00e1les son los elementos necesarios para la levadura? 1. NITR\u00d3GENO Es el nutriente m\u00e1s importante para la levadura, ya que influye directamente en: la producci\u00f3n de biomasa (cantidad de c\u00e9lulas de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":16182,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"class_list":["post-16184","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/16184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/comments?post=16184"}],"version-history":[{"count":0,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/16184\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/16182"}],"wp:attachment":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/media?parent=16184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}