{"id":21856,"date":"2015-05-20T13:04:44","date_gmt":"2015-05-20T11:04:44","guid":{"rendered":"https:\/\/www.siredwards.com\/la-fermentacion\/"},"modified":"2025-12-04T14:18:05","modified_gmt":"2025-12-04T13:18:05","slug":"la-fermentacion","status":"publish","type":"page","link":"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-fermentacion\/","title":{"rendered":"La fermentaci\u00f3n"},"content":{"rendered":"<p style=\"text-align: center;\">La fermentaci\u00f3n mira de transformar los az\u00facares mediante la <strong>acci\u00f3n de las levaduras<\/strong>. Durante la maceraci\u00f3n, la temperatura del agua azucarada se eleva por encima de los 60 \u00b0C.<\/p>\n<p style=\"text-align: center;\">Luego se reduce la temperatura de este l\u00edquido, l<strong>lamado mosto<\/strong>, hasta aproximadamente unos 20 \u00b0C para proporcionar el medio ideal para la adici\u00f3n de levaduras.<\/p>\n<p style=\"text-align: center;\">Las levaduras se a\u00f1aden a estas grandes cubas de fermentaci\u00f3n, capaces de contener decenas de miles de litros de mosto.<\/p>\n<p style=\"text-align: center;\">Gracias a su acci\u00f3n, los az\u00facares se convierten progresivamente en n\u00e9ctar bruto en el plazo de unas 48 horas. El l\u00edquido resultante se conoce con el nombre de <strong>mosto fermentado<\/strong>. En este estadio del proceso, el l\u00edquido que se ha obtenido asemeja una cerveza con car\u00e1cter.<\/p>\n<p style=\"text-align: center;\">Tras finalizar el proceso de fermentaci\u00f3n, el mosto fermentado se transforma en la sala de destilaci\u00f3n.<\/p>\n<p style=\"text-align: center;\">Pero el proceso de elaboraci\u00f3n de whisky escoc\u00e9s no ha finalizado a\u00fan. El proceso de destilaci\u00f3n ser\u00e1 el encargado de proporcionarle su <strong>tipicidad<\/strong>, absolutamente \u00fanica.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La fermentaci\u00f3n mira de transformar los az\u00facares mediante la acci\u00f3n de las levaduras. Durante la maceraci\u00f3n, la temperatura del agua azucarada se eleva por encima de los 60 \u00b0C. Luego se reduce la temperatura de este l\u00edquido, llamado mosto, hasta aproximadamente unos 20 \u00b0C para proporcionar el medio ideal para la adici\u00f3n de levaduras. Las [&hellip;]<\/p>\n","protected":false},"author":21683,"featured_media":21857,"parent":23629,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-21856","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La fermentaci\u00f3n - Sir Edwards EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-fermentacion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La fermentaci\u00f3n - Sir Edwards EN\" \/>\n<meta property=\"og:description\" content=\"La fermentaci\u00f3n mira de transformar los az\u00facares mediante la acci\u00f3n de las levaduras. Durante la maceraci\u00f3n, la temperatura del agua azucarada se eleva por encima de los 60 \u00b0C. Luego se reduce la temperatura de este l\u00edquido, llamado mosto, hasta aproximadamente unos 20 \u00b0C para proporcionar el medio ideal para la adici\u00f3n de levaduras. 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