{"id":16200,"date":"2022-10-20T10:38:29","date_gmt":"2022-10-20T08:38:29","guid":{"rendered":"https:\/\/dev.oenobrands.com\/estabilizacion-proteica\/"},"modified":"2025-10-29T10:24:38","modified_gmt":"2025-10-29T09:24:38","slug":"estabilizacion-proteica","status":"publish","type":"page","link":"https:\/\/dev.oenobrands.com\/es\/solucion\/estabilizacion-del-vino\/estabilizacion-proteica\/","title":{"rendered":"Estabilizaci\u00f3n proteica"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading has-large-font-size\"><strong>\u00bfQu\u00e9 es la estabilizaci\u00f3n proteica?<\/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 is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p><strong>La estabilidad es uno de los aspectos<\/strong> m\u00e1s importantes que la gente tiene en cuenta al evaluar la calidad de un vino.<strong> La presencia de prote\u00ednas inestables, principalmente en el vino blanco y rosado, puede provocar la formaci\u00f3n de turbidez<\/strong> durante el almacenamiento y transporte del vino.<\/p>\n\n\n\n<p><strong>Las prote\u00ednas relacionadas con la patog\u00e9nesis (PR) son las principales mol\u00e9culas inestables<\/strong> que causan turbidez proteica en la mayor\u00eda de los vinos blancos, rosados y espumosos. Estas prote\u00ednas deben eliminarse. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p>Las dos subclases principales presentes en el vino son las prote\u00ednas similares a la taumatina (TLP) y las quitinasas (M. Marangon, 2017). <strong>La concentraci\u00f3n de estas prote\u00ednas<\/strong> (producidas por la planta como defensa frente a los hongos) depende de la variedad de uva (Sauvignon, Verdejo, Traminer, etc.) y del nivel de pat\u00f3genos en los vi\u00f1edos.<\/p>\n\n\n\n<p><strong>Como se muestra en la Figura 1<\/strong>, las altas temperaturas, los taninos del corcho, los sulfatos y los compuestos fen\u00f3licos <strong>contribuyen al fen\u00f3meno de agregaci\u00f3n que causa la formaci\u00f3n de turbidez.<\/strong><\/p>\n<\/div>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"616\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-1-1024x616.png\" alt=\"Schematic showing the unfolding and aggregation process of heat-unstable proteins in wine\" class=\"wp-image-1917\" style=\"width:768px;height:462px\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-1-1024x616.png 1024w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-1-300x180.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-1-768x462.png 768w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-1.png 1323w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Esquema que muestra el proceso de desplegamiento y agregaci\u00f3n de prote\u00ednas inestables al calor en el vino, adaptado de M. Marangon 2008.<\/figcaption><\/figure>\n<\/div>\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>La mayor\u00eda de las veces, los en\u00f3logos utilizan altas dosis de bentonita<\/strong> (hasta 200 g\/hL) para mantener estables las prote\u00ednas del vino. Este tratamiento normalmente se considera eficaz, <strong>pero tiene algunas limitaciones importantes:<\/strong> <\/p>\n\n<ul class=\"wp-block-list\">\n<li>No es f\u00e1cil de usar.<\/li>\n\n\n\n<li>Posible liberaci\u00f3n de metales pesados.<\/li>\n\n\n\n<li>Absorci\u00f3n de compuestos arom\u00e1ticos = p\u00e9rdida de calidad.<\/li>\n\n\n\n<li>P\u00e9rdida de vino y alto nivel de sedimentos a eliminar (implicaciones econ\u00f3micas)<\/li>\n<\/ul>\n\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo podemos ayudar?<\/strong><\/h2>\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;flex-basis:47%\">\n<p>Para evitar estos inconvenientes, en Oenobrands, con el apoyo de DSM, hemos desarrollado <strong>Rapidase<\/strong><sup>\u00ae<\/sup> <strong>Proteostab<\/strong>, una formulaci\u00f3n enzim\u00e1tica l\u00edquida con actividad proteasa espec\u00edfica. <\/p>\n\n\n\n<p><strong>Rapidase <\/strong><strong>Proteostab <\/strong>act\u00faa sobre las quitinasas y las prote\u00ednas similares a la taumatina, responsables de la formaci\u00f3n de turbidez en los vinos blancos, rosados, espumosos y tintos. <strong>Rapidase Proteostab se a\u00f1ade a la mezcla justo antes del tratamiento t\u00e9rmico<\/strong>. Este paso es necesario para desplegar las prote\u00ednas inestables y permitir que sean hidrolizadas por esta preparaci\u00f3n de enzima proteol\u00edtica (endopeptidasa) (Figura 2). <\/p>\n\n\n\n<p><strong>Sin el choque t\u00e9rmico, <\/strong>el efecto de la enzima podr\u00eda ser parcial e insuficiente para prevenir la inestabilidad proteica. <strong>Despu\u00e9s del tratamiento t\u00e9rmico<\/strong>, el mosto se enfr\u00eda lo m\u00e1s r\u00e1pido posible, y a continuaci\u00f3n se sigue el protocolo est\u00e1ndar de vinificaci\u00f3n. <strong>El uso correcto de Rapidase Proteostab dar\u00e1 como resultado la estabilidad proteica del vino, evitando as\u00ed la necesidad de cualquier tratamiento adicional con bentonita. <\/strong>La estabilidad proteica se puede comprobar efectuando el habitual test de estabilidad al calor. <\/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 has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7;flex-basis:50%\">\n<p>Esta enzima es una proteasa \u00e1cida denominada Aspergillopepsina I, producida por la fermentaci\u00f3n controlada de una cepa seleccionada de <em>Aspergillus niger<\/em>.<\/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 has-black-color has-text-color has-background wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/product\/enzyme\/rapidase\/proteostab\/\" style=\"background-color:#f1c400\" target=\"_blank\" rel=\"noreferrer noopener\">Rapidase Proteostab<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image zoooom\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"551\" height=\"652\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-2.png\" alt=\"Mechanism of action of Rapidase Proteostab\" class=\"wp-image-1919\" style=\"width:auto;height:400px\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-2.png 551w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-2-254x300.png 254w\" sizes=\"auto, (max-width: 551px) 100vw, 551px\" \/><figcaption class=\"wp-element-caption\">Mecanismo de acci\u00f3n de Rapidase Proteostab. El despliegue tambi\u00e9n puede describirse como una degradaci\u00f3n parcial de la conformaci\u00f3n de la prote\u00edna para hacer que los sitios activos sean accesibles para la enzima proteol\u00edtica. <\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\"><strong>Ensayos de vinificaci\u00f3n Oenobrands <\/strong><\/h2>\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<p>Desde 2019, <strong>Oenobrands, en colaboraci\u00f3n con nuestros distribuidores, ha realizado numerosos ensayos en diversos escenarios de vinificaci\u00f3n para comprobar la eficacia de Rapidase Proteostab<\/strong> en condiciones reales (Figura 3).<\/p>\n\n\n\n<p>Las uvas tintas termocalentadas de Argentina y las uvas blancas de Espa\u00f1a, Portugal e Italia eran estables desde el punto de vista proteico (test de calor &lt; 2 NTU) tras el tratamiento con la nueva formulaci\u00f3n de proteasa \u00e1cida. <\/p>\n\n\n\n<p>No fue necesario ning\u00fan tratamiento con bentonita y se obtuvo la calidad de vino deseada evitando p\u00e9rdidas de vino y costes de eliminaci\u00f3n de bentonita.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"811\" height=\"532\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-3.png\" alt=\"Rapidase Proteostab Gew&#xFC;rztraminer Sauvignon blanc Verdejo Malbec Syrah\" class=\"wp-image-1921\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-3.png 811w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-3-300x197.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-3-768x504.png 768w\" sizes=\"auto, (max-width: 811px) 100vw, 811px\" \/><figcaption class=\"wp-element-caption\">Ensayos con Rapidase Proteostab durante 2020 y 2021. Gew\u00fcrztraminer y Sauvignon blanc de Italia, Verdejo de Espa\u00f1a y Malbec y Syrah de Argentina. <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfExiste alg\u00fan efecto negativo sobre la calidad del vino debido al calentamiento <\/strong><\/h2>\n\n<div class=\"wp-block-group has-background\" style=\"background-color:#f7f7f7\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-background\" style=\"background-color:#f7f7f7\">Numerosos experimentos han demostrado que<strong> no hay variaciones perceptibles<\/strong> en el perfil sensorial del vino con o sin proteasa cuando el calentamiento se realiza de forma continua y con equipos eficaces durante 1-2 minutos a 70-75 \u00b0C.<\/p>\n\n\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<figure class=\"wp-block-image size-large zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"204\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5-1024x204.png\" alt=\"\" class=\"wp-image-1925\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5-1024x204.png 1024w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5-300x60.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5-768x153.png 768w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5-1536x306.png 1536w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-5.png 1677w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Resultados de las catas triangulares. Chasselas (Suiza). Calentamiento del vino a 70 \u00b0C durante 1 min (estudio Oenoppia, 2017). Proteasa utilizada en el test: Aspergillopepsina I.   <\/em><\/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:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-large zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"162\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4-1024x162.png\" alt=\"\" class=\"wp-image-1923\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4-1024x162.png 1024w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4-300x47.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4-768x121.png 768w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4-1536x242.png 1536w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-4.png 1699w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Resultados de las catas triangulares. Sauvignon blanc (Australia). Calentamiento del mosto a 75 \u00b0C durante 1 min. (Marang\u00f3n et al., 2012). Proteasa utilizada en el test: mezcla de aspergillopepsina I y II.   <\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfQu\u00e9 pasa si se utiliza Rapidase Proteostab durante la fermentaci\u00f3n alcoh\u00f3lica? <\/strong><\/h2>\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 is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p>Rapidase Proteostab se ha ensayado en pa\u00edses donde est\u00e1 permitido su uso sin una fase de calentamiento obligatoria.<\/p>\n\n\n\n<p>Descubrimos que la eficacia del tratamiento con<strong> Rapidase Proteostab sobre las prote\u00ednas inestables no calentadas puede variar debido al despliegue incompleto.<\/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:50%\">\n<p><strong>La estabilidad proteica se ve afectada por la variedad de uva<\/strong>, las<strong> condiciones sanitarias del vi\u00f1edo<\/strong> y, potencialmente, el <strong>equilibrio de quitinasas y TLP.<\/strong><\/p>\n<\/div>\n<\/div>\n<div class=\"wp-block-image zoooom\">\n<figure class=\"aligncenter size-large\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"413\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-6-1024x413.png\" alt=\"\" class=\"wp-image-1927\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-6-1024x413.png 1024w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-6-300x121.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-6-768x309.png 768w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/03\/Solution_Stabilisation_Protein-stabilisation_figure-6.png 1447w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Resultados de la prueba de calor y reducci\u00f3n de turbidez en vinos fermentados con Rapidase Proteostab a 10 mL\/hL, excepto Gew\u00fcrztraminer a 5mL\/hL. Ensayos realizados en 2020 y 2021. <\/figcaption><\/figure>\n<\/div>\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 is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#545859\">Descubre la gama RAPIDASE<\/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\/enzyme\/rapidase\/\" style=\"background-color:#545859\" target=\"_blank\" rel=\"noreferrer noopener\">RAPIDASE<\/a><\/div>\n<\/div>\n<\/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\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/OENOBRANDS-Rapidase-bandeau.png\" alt=\"OENOBRANDS-Rapidase-bandeau\" class=\"wp-image-4529\"\/><\/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-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 is-content-justification-left\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-8c890d92 wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-left\" style=\"font-size:0.9rem;font-style:normal;font-weight:600;letter-spacing:1px;text-transform:uppercase\">Busque su soluci\u00f3n o producto.<\/p>\n\n\n<form role=\"search\" method=\"get\" action=\"https:\/\/dev.oenobrands.com\/es\/\" class=\"wp-block-search__button-outside wp-block-search__icon-button wp-block-search\"    ><label class=\"wp-block-search__label screen-reader-text\" for=\"wp-block-search__input-1\" >Buscar<\/label><div class=\"wp-block-search__inside-wrapper\"  style=\"width: 100%\"><input class=\"wp-block-search__input\" id=\"wp-block-search__input-1\" placeholder=\"\" value=\"\" type=\"search\" name=\"s\" required  style=\"border-width: 1px\"\/><button aria-label=\"Buscar\" class=\"wp-block-search__button has-icon wp-element-button\" type=\"submit\"  style=\"border-width: 1px\"><svg class=\"search-icon\" viewBox=\"0 0 24 24\" width=\"24\" height=\"24\">\n\t\t\t\t\t<path d=\"M13 5c-3.3 0-6 2.7-6 6 0 1.4.5 2.7 1.3 3.7l-3.8 3.8 1.1 1.1 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style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfQu\u00e9 es la estabilizaci\u00f3n proteica? La estabilidad es uno de los aspectos m\u00e1s importantes que la gente tiene en cuenta al evaluar la calidad de un vino. La presencia de prote\u00ednas inestables, principalmente en el vino blanco y rosado, puede provocar la formaci\u00f3n de turbidez durante el almacenamiento y transporte del vino. Las prote\u00ednas relacionadas [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":18427,"menu_order":2,"comment_status":"open","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-16200","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/16200","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=16200"}],"version-history":[{"count":0,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/16200\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/18427"}],"wp:attachment":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/media?parent=16200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}