{"id":18418,"date":"2024-01-31T11:29:59","date_gmt":"2024-01-31T10:29:59","guid":{"rendered":"https:\/\/dev.oenobrands.com\/fml-en-la-practica\/"},"modified":"2025-10-20T15:08:18","modified_gmt":"2025-10-20T13:08:18","slug":"fml-en-la-practica","status":"publish","type":"page","link":"https:\/\/dev.oenobrands.com\/es\/solucion\/fermentacion-malolactica\/fml-en-la-practica\/","title":{"rendered":"FML en la pr\u00e1ctica"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>La fermentaci\u00f3n alcoh\u00f3lica (FA) ha sido ampliamente estudiada y hoy se comprende bien. <strong>En cambio, la fermentaci\u00f3n malol\u00e1ctica (FML) sigue siendo subestimada y mal comprendida, especialmente en cuanto a su impacto en el aroma del vino, la estabilidad microbiana y la calidad a largo plazo.<\/strong><br\/>Algunos en\u00f3logos siguen confiando en una FML espont\u00e1nea, pero este enfoque puede presentar riesgos graves y provocar retrasos o desviaciones indeseadas.<\/p>\n\n<p>Hoy en d\u00eda, el uso de <strong>cultivos seleccionados <\/strong>ofrece mucho m\u00e1s control, seguridad y consistencia. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<details class=\"wp-block-details has-medium-font-size is-layout-flow wp-block-details-is-layout-flow\"><summary><strong>\u00bfQu\u00e9 es la fermentaci\u00f3n malol\u00e1ctica?<\/strong><\/summary>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>La fermentaci\u00f3n malol\u00e1ctica (FML), tambi\u00e9n llamada \u201cmalo\u201d, es la conversi\u00f3n del \u00e1cido m\u00e1lico en \u00e1cido l\u00e1ctico mediante bacterias l\u00e1cticas (BAL), especialmente <em>Oenococcus oeni.<\/em> Esto da lugar a una menor acidez, una mejor estabilidad microbiana y un cambio en el perfil arom\u00e1tico y estructural del vino.<\/p>\n\n\n\n<p>Pueden intervenir varias especies de BAL, pero <em>Oenococcus oeni<\/em> es la \u00fanica reconocida para la inoculaci\u00f3n controlada. Las cepas var\u00edan ampliamente en su tolerancia al pH, alcohol, SO\u2082, temperatura y necesidades nutricionales.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/details>\n\n<details class=\"wp-block-details has-medium-font-size is-layout-flow wp-block-details-is-layout-flow\"><summary><strong>\u00bfPor qu\u00e9 utilizar un cultivo iniciador comercial?<\/strong><\/summary>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Aunque la FML puede producirse de forma espont\u00e1nea, suele ser lenta, impredecible y con riesgos microbiol\u00f3gicos.<br\/><strong>El uso de cepas bacterianas seleccionadas ofrece ventajas clave:<\/strong><\/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 is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Control del tiempo y de las condiciones<\/li>\n\n\n\n<li>Finalizaci\u00f3n m\u00e1s r\u00e1pida de la FML<\/li>\n\n\n\n<li>Menor riesgo de sabores indeseados y aminas bi\u00f3genas<\/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:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Impacto espec\u00edfico en el perfil del vino<\/li>\n\n\n\n<li>Compatibilidad con cepas de levadura seleccionadas<\/li>\n\n\n\n<li>Mejor gesti\u00f3n del riesgo de <em>Brettanomyces<\/em><strong> <\/strong><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n<\/details>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo elegir su estrategia de FML?<\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Existen dos enfoques principales:<\/p>\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\">\n<p class=\"has-text-align-center\"><strong>Coinoculaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Las bacterias se a\u00f1aden al mismo tiempo que la levadura o unos d\u00edas despu\u00e9s. Esto acorta el proceso de vinificaci\u00f3n y favorece perfiles frescos y expresivos.<\/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\/malolactic-fermentation\/co-inoculation\/\">FML en coinoculaci\u00f3n<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center\"><strong>Inoculaci\u00f3n secuencial<\/strong><\/p>\n\n\n\n<p>Las bacterias se a\u00f1aden despu\u00e9s de la fermentaci\u00f3n alcoh\u00f3lica, lo que hace que este m\u00e9todo sea ideal para vinos con una estructura espec\u00edfica, potencial de envejecimiento o limitaciones t\u00e9cnicas.<\/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\/malolactic-fermentation\/sequential\/\">FML en secuencial<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<p>El inicio de la FML depende de la concentraci\u00f3n inicial de bacterias; se requiere al menos 1 \u00d7 10<sup>\u2076 <\/sup>UFC\/mL. Asimismo, el crecimiento y la supervivencia de las bacterias dependen de varios otros factores. <\/p>\n\n<div class=\"wp-block-columns are-vertically-aligned-center 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:15%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>pH <\/li>\n\n\n\n<li>concentraci\u00f3n de alcohol <\/li>\n\n\n\n<li>concentraci\u00f3n total de SO\u2082 <\/li>\n\n\n\n<li>nutrientes disponibles <\/li>\n\n\n\n<li>temperatura <\/li>\n\n\n\n<li>cepa de levadura utilizada para la fermentaci\u00f3n alcoh\u00f3lica <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>oxygen <\/li>\n\n\n\n<li>CO2 <\/li>\n\n\n\n<li>\u00e1cidos org\u00e1nicos <\/li>\n\n\n\n<li>compuestos fen\u00f3licos <\/li>\n\n\n\n<li>presencia de otras bacterias competidoras <\/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:15%\"><\/div>\n<\/div>\n\n<div style=\"height:30px\" 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<h2 class=\"wp-block-heading\"><strong>Enfoque en Maxaferm<sup>\u00ae <\/sup>ML Force<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Maxaferm ML Force<\/strong> es un nutriente de nueva generaci\u00f3n para <em>Oenococcus oeni,<\/em> desarrollado espec\u00edficamente para favorecer la FML secuencial.<br\/>Su composici\u00f3n \u00fanica, rica en p\u00e9ptidos, vitaminas y minerales, mejora la supervivencia bacteriana y reduce el tiempo de fermentaci\u00f3n, incluso en condiciones dif\u00edciles (pH bajo, alto contenido alcoh\u00f3lico, mostos con pocos nutrientes).<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center 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<ul class=\"wp-block-list\">\n<li>A\u00f1adir justo antes de la inoculaci\u00f3n bacteriana<\/li>\n\n\n\n<li>Especialmente recomendado con las cepas Solo o Maloferm<\/li>\n\n\n\n<li>Aumenta la fiabilidad en vinos dif\u00edciles <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\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-ml-force\/\">Maxaferm ML Force<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo realizar la siembra con bacterias de cultivo? <\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Todos los productos bacterianos de Oenobrands est\u00e1n dise\u00f1ados para una adici\u00f3n directa. Simplemente rehidrate las bacterias liofilizadas en agua limpia y sin cloro (20 veces su peso) durante 15 minutos. Luego, a\u00f1\u00e1dalas al dep\u00f3sito y homogene\u00edcelas mediante un suave remontado.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo gestionar eficazmente la fermentaci\u00f3n malol\u00e1ctica? <\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Tenga en cuenta estos par\u00e1metros esenciales:<\/p>\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\">\n<ol class=\"wp-block-list\">\n<li><strong>Temperatura<\/strong>: la FML progresa normalmente bien entre 18 \u00b0C y 22 \u00b0C (64 \u00b0F a 72 \u00b0F). Temperaturas fuera de este rango pueden ralentizar o incluso inhibir la fermentaci\u00f3n. <\/li>\n\n\n\n<li><strong>Niveles de pH:<\/strong> el pH \u00f3ptimo para la FML suele estar entre 3,3 y 3,5. Un pH m\u00e1s bajo puede inhibir las bacterias l\u00e1cticas (BAL) responsables de la FML, dificultando el proceso de fermentaci\u00f3n.<\/li>\n\n\n\n<li><strong>Niveles de SO\u2082:<\/strong> los niveles de di\u00f3xido de azufre (SO\u2082) deben controlarse cuidadosamente para no inhibir las BAL. Normalmente, la concentraci\u00f3n total de SO\u2082 debe mantenerse por debajo de &lt;50 mg\/L antes de iniciar la FML para evitar efectos negativos sobre las bacterias.<\/li>\n<\/ol>\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 is-layout-flow wp-block-column-is-layout-flow\">\n<ol start=\"4\" class=\"wp-block-list\">\n<li><strong>Concentraci\u00f3n de alcohol<\/strong>: los niveles altos de alcohol tambi\u00e9n pueden inhibir las BAL. Los vinos con un contenido alcoh\u00f3lico superior al 14 % pueden presentar dificultades para la FML, requiriendo cepas de BAL m\u00e1s resistentes o estrategias de aclimataci\u00f3n espec\u00edficas.<\/li>\n\n\n\n<li><strong>Disponibilidad de nutrientes:<\/strong> las BAL, al igual que las levaduras, necesitan nutrientes para desarrollarse. Sin embargo, sus necesidades son diferentes. Utilice nutrientes espec\u00edficos como <strong>Maxaferm ML Force <\/strong>para una fermentaci\u00f3n segura y completa.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons has-background is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\" style=\"background-color:#f7f7f7\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/dev.oenobrands.com\/solution\/malolactic-fermentation\/sequential\/\">Explore las soluciones de fermentaci\u00f3n secuencial<\/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\/malolactic-fermentation\/co-inoculation\/\">Vea nuestra estrategia de coinoculaci\u00f3n<\/a><\/div>\n<\/div>\n\n<div style=\"height:100px\" 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:#00205c\">Descubra la gama de bacterias 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\/bacteria\/anchor-bacteria\/\" style=\"background-color:#00205c\" target=\"_blank\" rel=\"noreferrer noopener\">ANCHOR<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"93\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-300x93.png\" alt=\"Logotipo de Anchor Oenology\" class=\"wp-image-2447\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-300x93.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-768x238.png 768w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1.png 776w\" 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:#6f7271\">Descubra la gama de bacterias 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\/bacteria\/maloferm\/\" style=\"background-color:#3d3935\" target=\"_blank\" rel=\"noreferrer noopener\">MALOFERM<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"60\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350-300x60.png\" alt=\"bacterias MALOFERM para vino &#x2013; fermentaci&#xF3;n malol&#xE1;ctica\" class=\"wp-image-3680\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350-300x60.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350.png 350w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/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 cualificado de expertos en numerosos campos, Oenobrands se esfuerza por ofrecer a los en\u00f3logos soluciones innovadoras y cient\u00edficamente s\u00f3lidas, 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 3.8-3.8c1 .8 2.3 1.3 3.7 1.3 3.3 0 6-2.7 6-6S16.3 5 13 5zm0 10.5c-2.5 0-4.5-2-4.5-4.5s2-4.5 4.5-4.5 4.5 2 4.5 4.5-2 4.5-4.5 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fermentaci\u00f3n alcoh\u00f3lica (FA) ha sido ampliamente estudiada y hoy se comprende bien. En cambio, la fermentaci\u00f3n malol\u00e1ctica (FML) sigue siendo subestimada y mal comprendida, especialmente en cuanto a su impacto en el aroma del vino, la estabilidad microbiana y la calidad a largo plazo.Algunos en\u00f3logos siguen confiando en una FML espont\u00e1nea, pero este enfoque [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":19404,"menu_order":1,"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-18418","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/18418","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=18418"}],"version-history":[{"count":0,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/18418\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/19404"}],"wp:attachment":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/media?parent=18418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}