{"id":21871,"date":"2015-05-20T13:03:40","date_gmt":"2015-05-20T11:03:40","guid":{"rendered":"https:\/\/www.siredwards.com\/la-maceracion\/"},"modified":"2025-12-04T14:18:05","modified_gmt":"2025-12-04T13:18:05","slug":"la-maceracion","status":"publish","type":"page","link":"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-maceracion\/","title":{"rendered":"La maceraci\u00f3n"},"content":{"rendered":"<p style=\"text-align: center;\">La maceraci\u00f3n completa el proceso de transformaci\u00f3n del <strong>almid\u00f3n en az\u00facar<\/strong> que se inicia en el proceso de malteado.<\/p>\n<p style=\"text-align: center;\">La malta, una vez seca, se tritura para eliminar la c\u00e1scara que cubre el cereal. Se conserva \u00fanicamente el cereal, que se reduce a harina y se obtiene lo que se conoce con el nombre de <strong>molienda de malta<\/strong>. Este tipo de harina gruesa se mezcla a continuaci\u00f3n con agua caliente en una gran cuba.<\/p>\n<p style=\"text-align: center;\">Durante el proceso de malteado, la cebada rompe las enzimas que permiten <strong>obtener el az\u00facar<\/strong>. Durante la maceraci\u00f3n, los az\u00facares transformados se disuelven en el agua caliente. Esta agua azucarada, el mosto, se filtra a trav\u00e9s del fondo perforado de la cuba.<\/p>\n<p style=\"text-align: center;\">El l\u00edquido que se extrae se bombea a baja temperatura y se env\u00eda a la <strong>cuba de<\/strong> <strong>fermentaci\u00f3n<\/strong>.<\/p>\n<p style=\"text-align: center;\">Todas estas t\u00e9cnicas, que actualmente se <strong>dominan a la perfecci\u00f3n<\/strong>, son el fruto de las mejoras aportadas a lo largo de los siglos pasados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La maceraci\u00f3n completa el proceso de transformaci\u00f3n del almid\u00f3n en az\u00facar que se inicia en el proceso de malteado. La malta, una vez seca, se tritura para eliminar la c\u00e1scara que cubre el cereal. Se conserva \u00fanicamente el cereal, que se reduce a harina y se obtiene lo que se conoce con el nombre de [&hellip;]<\/p>\n","protected":false},"author":21683,"featured_media":21872,"parent":23629,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-21871","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 maceraci\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-maceracion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La maceraci\u00f3n - Sir Edwards EN\" \/>\n<meta property=\"og:description\" content=\"La maceraci\u00f3n completa el proceso de transformaci\u00f3n del almid\u00f3n en az\u00facar que se inicia en el proceso de malteado. 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