{"id":19236,"date":"2023-09-20T10:30:48","date_gmt":"2023-09-20T08:30:48","guid":{"rendered":"https:\/\/dev.oenobrands.com\/solucion\/fermentacion-alcoholica\/inoculacion-de-levaduras\/"},"modified":"2025-10-20T13:04:57","modified_gmt":"2025-10-20T11:04:57","slug":"inoculacion-de-levaduras","status":"publish","type":"page","link":"https:\/\/dev.oenobrands.com\/es\/solucion\/fermentacion-alcoholica\/inoculacion-de-levaduras\/","title":{"rendered":"Inoculaci\u00f3n de levaduras"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>La inoculaci\u00f3n es el proceso de a\u00f1adir levadura al mosto o zumo con el fin de iniciar la fermentaci\u00f3n<\/strong>. Esto suele hacerse inmediatamente despu\u00e9s de la separaci\u00f3n de s\u00f3lidos en el caso de las uvas blancas, y tras el encubado o maceraci\u00f3n en fr\u00edo en el caso de las uvas tintas. Es esencial asegurarse de que el mosto o zumo est\u00e9 adecuadamente preparado para la inoculaci\u00f3n del cultivo de levadura, de modo que pueda crecer y, como resultado, se produzca la fermentaci\u00f3n.  <\/p>\n\n<p><strong>Aqu\u00ed explicamos c\u00f3mo realizar la inoculaci\u00f3n: <\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>nuestras levaduras de la gama Anchor, <\/li>\n\n\n\n<li>nuestras levaduras Fermivin producidas de forma cl\u00e1sica (<em>Saccharomyces <\/em>y no <em>Saccharomyces)<\/em> <\/li>\n\n\n\n<li>directamente en el mosto o uva con las levaduras <strong>Fermivin In-Line Ready.<\/strong><\/li>\n<\/ul>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo procedemos con la rehidrataci\u00f3n e inoculaci\u00f3n?<\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>Uno de los pasos m\u00e1s importantes en la elaboraci\u00f3n del vino es la rehidrataci\u00f3n de la levadura.<\/strong> Garantiza una fermentaci\u00f3n estable y saludable. Para lograr una poblaci\u00f3n viable de aproximadamente 3\u20134 \u00d7 10<sup>\u2076<\/sup> c\u00e9lulas de levadura viables por mililitro de mosto, la dosis recomendada de inoculaci\u00f3n para levaduras secas activas de vino es de 20\u201330 g\/hL. Despu\u00e9s de la inoculaci\u00f3n, se produce un ligero aumento de la biomasa de levadura y comienza la fermentaci\u00f3n. En condiciones de fermentaci\u00f3n m\u00e1s dif\u00edciles, es necesario aplicar tasas de inoculaci\u00f3n m\u00e1s altas.   <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\">\u2192 <strong>Levaduras <em>Saccharomyces<\/em><\/strong><\/h3>\n\n<p>Las levaduras Anchor se inoculan a 25 g\/hL y las Fermivin cl\u00e1sicas a 20 g\/hL.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>El protocolo de rehidrataci\u00f3n de una levadura seca activa de <em>Saccharomyces<\/em> comprende tres pasos 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<h3 class=\"wp-block-heading\">1 &#8211; <strong>Rehidrataci\u00f3n:<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>A 40 \u00b0C (104 \u00b0F), a\u00f1adir la levadura a un volumen de agua 10 veces su peso.<\/li>\n\n\n\n<li>Disolver 50 g\/L de az\u00facar (sacarosa o mosto).<\/li>\n\n\n\n<li>Una vez que el medio alcance los 37 \u00b0C, a\u00f1adir 20 a 30 g\/hL de levadura seca activa mientras se agita vigorosamente para eliminar los grumos. <\/li>\n\n\n\n<li>Dejar reposar la suspensi\u00f3n durante 20 minutos y luego remover suavemente de nuevo. La presencia de espuma no indica la viabilidad de la levadura. No dejar la levadura en el agua de rehidrataci\u00f3n m\u00e1s de 30 minutos sin a\u00f1adir mosto o zumo, o el n\u00famero de c\u00e9lulas de levadura disminuir\u00e1.  <\/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:5%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">2 &#8211; <strong>Aclimataci\u00f3n:<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lentamente, durante 5 minutos, a\u00f1ade un poco de zumo o mosto a la mezcla de levadura para reducir la temperatura en 10 \u00b0C (18 \u00b0F). D\u00e9jala reposar de 15 a 20 minutos. <\/li>\n\n\n\n<li>Repite el ajuste de temperatura hasta que la diferencia entre la mezcla de levadura y el mosto a inocular sea inferior a 10 \u00b0C (18 \u00b0F).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">3 &#8211; <strong>Inoculaci\u00f3n:<\/strong><\/h3>\n\n\n\n<p>A\u00f1adir la mezcla de levadura directamente al dep\u00f3sito de mosto, asegur\u00e1ndose de mezclar bien la levadura en todo el mosto.<\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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<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\" style=\"flex-basis:100%\">\n<div class=\"wp-block-group has-background\" style=\"background-color:#d4cfc9\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\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><strong>Aqu\u00ed tienes algunas recomendaciones:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Comienza rehidratando la levadura en un recipiente que pueda contener hasta cuatro veces el volumen de levadura rehidratada.<\/li>\n\n\n\n<li>Para dep\u00f3sitos grandes con tiempos de llenado prolongados, a\u00f1ade la mezcla de levadura en el fondo del fermentador tan pronto como empieces a llenarlo con mosto o zumo. Esto da a la levadura una ventaja frente a las especies aut\u00f3ctonas. <\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\">\u2192 <strong>Levaduras no-<em>Saccharomyces<\/em><\/strong><\/h3>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>El protocolo de rehidrataci\u00f3n de las levaduras secas activas no-<em>Saccharomyces<\/em> difiere del de <em>Saccharomyces cerevisiae<\/em> en peque\u00f1os detalles que son de vital importancia y que deben tratarse seg\u00fan la especie.<\/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-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p><em>Hanseniaspora vineae<\/em> (<strong>Fermivin VINEAE)<\/strong> requiere un protocolo de rehidrataci\u00f3n con un az\u00facar que no sea sacarosa. La naturaleza del az\u00facar es importante: todos los az\u00facares, excepto la sacarosa, son v\u00e1lidos. <\/p>\n\n\n\n<p>Te invitamos a seguir las instrucciones descritas en la hoja t\u00e9cnica disponible en el siguiente enlace.<\/p>\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:33.33%\">\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\/fermivin-yeast\/vineae\/\" target=\"_blank\" rel=\"noreferrer noopener\">Fermivin VINEAE<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">\u2192 <strong>Uso de un protector<\/strong><\/h3>\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:66.66%\">\n<p>Cuando se utiliza un agente de rehidrataci\u00f3n como <strong>Anchor REVIVE<\/strong>, la levadura se a\u00f1ade a una mezcla de rehidrataci\u00f3n con un volumen de agua 20 veces su peso. El agente de rehidrataci\u00f3n se a\u00f1ade a 20 veces el peso de la levadura en agua, junto con el az\u00facar, a una temperatura de 40 a 43 \u00b0C (104 a 110 \u00b0F). Luego, cuando la temperatura alcance los 37 \u00b0C, puedes a\u00f1adir la levadura y seguir el mismo protocolo. <\/p>\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:33.33%\">\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\/anchor-nutrients\/revive\/\" target=\"_blank\" rel=\"noreferrer noopener\">Anchor REVIVE<\/a><\/div>\n<\/div>\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\"><strong>\u00bfQu\u00e9 es la inoculaci\u00f3n f\u00e1cil y directa?<\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns are-vertically-aligned-center has-background is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\" style=\"background-color:#accc51\">\n<div class=\"wp-block-column is-vertically-aligned-center has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#accc51\">\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-color\" id=\"block-296216b5-5972-4554-b537-68cfc5829aae\" style=\"color:#3f3e3a;text-transform:uppercase\"><strong>Diferenciaci\u00f3n de la producci\u00f3n de levaduras<\/strong><\/h2>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/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:20%\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/dev.oenobrands.com\/solution\/alcoholic-fermentation\/direct-yeast-inoculation\/\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"166\" height=\"166\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2024\/05\/ILR-In-Line-Ready-Fermivin-1.png\" alt=\"ILR-In-Line-Ready-fermivin\" class=\"wp-image-6797\" style=\"object-fit:cover;width:165px;height:165px\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2024\/05\/ILR-In-Line-Ready-Fermivin-1.png 166w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2024\/05\/ILR-In-Line-Ready-Fermivin-1-150x150.png 150w\" sizes=\"auto, (max-width: 166px) 100vw, 166px\" \/><\/a><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center has-white-color has-text-color has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#accc51\">\n<p>Hemos creado un proceso de producci\u00f3n para levaduras secas llamado<strong> In-Line Ready <\/strong>que permite inocular la levadura <strong>Fermivin<\/strong> directamente en el mosto o sobre las uvas sin rehidrataci\u00f3n. <\/p>\n<\/div>\n<\/div>\n\n<p>Haz clic aqu\u00ed para obtener m\u00e1s informaci\u00f3n sobre la <strong>levadura Fermivin In-Line Ready<\/strong> y sus beneficios.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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\/alcoholic-fermentation\/direct-yeast-inoculation\/\">Inoculaci\u00f3n directa de levadura<\/a><\/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 is-layout-flow wp-block-column-is-layout-flow\">\n<p>Utilizada ampliamente en todo el mundo desde 2013, la levadura <strong>In-Line Ready (ILR)<\/strong> demuestra un rendimiento constante bajo diversas condiciones, mostrando su fiabilidad en diferentes regiones.<\/p>\n\n\n\n<p>Esto reduce los costes energ\u00e9ticos de rehidrataci\u00f3n, ahorra tiempo y evita la necesidad de especializaci\u00f3n y formaci\u00f3n del personal. La inoculaci\u00f3n se vuelve m\u00e1s profesional, sencilla y r\u00e1pida. <\/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 is-layout-flow wp-block-column-is-layout-flow\">\n<p>El exclusivo proceso de multiplicaci\u00f3n mejora la viabilidad de la <strong>levadura ILR<\/strong>, haci\u00e9ndola m\u00e1s resistente a condiciones adversas como bajas temperaturas y acidez durante la adici\u00f3n directa. <\/p>\n\n\n\n<p><strong>La producci\u00f3n espec\u00edfica de ILR <\/strong>garantiza una viabilidad, cin\u00e9tica de fermentaci\u00f3n y calidad arom\u00e1tica del vino iguales o incluso superiores a las levaduras <strong>Fermivin<\/strong> cl\u00e1sicas rehidratadas, asegurando resultados de alta calidad.<\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:70px\" 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\">Descubre la gama 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\/yeast-choice\/\" 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:#3d3935\">Descubre la gama de Fermivin<\/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\/fermivin-yeast\/\" style=\"background-color:#3d3935\" target=\"_blank\" rel=\"noreferrer noopener\">FERMIVIN<\/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=\"57\" src=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Fermivin-logo400-e1683143710792-300x57.png\" alt=\"Oenobrands-Fermivin-logo-350\" class=\"wp-image-2709\" srcset=\"https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Fermivin-logo400-e1683143710792-300x57.png 300w, https:\/\/dev.oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Fermivin-logo400-e1683143710792.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 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 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 4.5z\"><\/path>\n\t\t\t\t<\/svg><\/button><\/div><\/form><\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:3px\"><\/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\">Cu\u00e9ntenos sobre sus dificultades, y le responderemos.<\/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 is-style-fill\"><a class=\"wp-block-button__link wp-element-button\" 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>La inoculaci\u00f3n es el proceso de a\u00f1adir levadura al mosto o zumo con el fin de iniciar la fermentaci\u00f3n. Esto suele hacerse inmediatamente despu\u00e9s de la separaci\u00f3n de s\u00f3lidos en el caso de las uvas blancas, y tras el encubado o maceraci\u00f3n en fr\u00edo en el caso de las uvas tintas. Es esencial asegurarse de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":16182,"menu_order":2,"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-19236","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/19236","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=19236"}],"version-history":[{"count":0,"href":"https:\/\/dev.oenobrands.com\/es\/wp-json\/wp\/v2\/pages\/19236\/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=19236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}