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¿Conoces el vino sin alcohol? Puede que te sorprenda

El sabor profundo y aromático de un vino puede estar también al alcance de aquellos que no quieren o no pueden consumir alcohol. Como un mercado de nicho, los vinos desalcoholizados están comenzando a tener una gran cabida en nuestro país. A pesar de que es cierto que estamos hablando de productos distintos, tanto el vino tradicional como el vino sin alcohol tienen el mismo origen de producción, la diferencia está en una sola etapa posterior.



Deportistas, embarazadas, momentos antes de manejar, jornadas de trabajo, motivos religiosos y de salud. Hay muchas personas que se han tenido que privar de consumir vino por diversas razones, es por esto que vinos de este tipo, entran a jugar un rol importante en los paladares de los amantes de sabores profundos, frutales, terrosos o frescos.


Si bien no podemos decir que es vino en sí mismo -ya que el vino es el resultado de la fermentación alcohólica, completa o parcial, de uvas frescas estrujadas o no, o de mosto de uva. Según la Organización Internacional de la Viña y Vino (OIV).- Tampoco podemos decir que es mosto de uva -zumo de uvas con piel y semillas-.


El vino desalcoholizado es una preparación que se da a partir de la fermentación del mosto de uva y donde posteriormente, se retira el alcohol. Es decir, es un vino que nace como todo vino, pero que tiene como etapa final, un proceso de desalcoholización que mantiene los aromas y sabores del producto inicial. De esta forma, el terroir, el origen natural del vino, se mantiene dando el lugar que corresponde a las características naturales y propias de un buen vino.


Existen tres métodos distintos para desalcoholizar un vino: osmosis inversa, columnas de conos rotantes y liofilización.


  • Osmosis inversa: Se separan todos los componentes del vino por distintos procedimientos de disolución e hidratación, y se vuelven a recomponer todos eliminando el etanol (alcohol). Este método es ampliamente utilizado, ya que evita que el vino se caliente.

  • Columnas de conos rotantes: Encargadas de centrifugar el vino separándolo en capas, mientras un vapor frío desplaza las sustancias volátiles. De esta manera, se aísla el alcohol sacándolo del producto final.

  • Liofilización: el vino se congela y se introduce en una cámara de presión para que parte del agua y del alcohol se eliminen por sublimación (paso directo del estado sólido a gaseoso).

Para consumir los vinos desalcoholizados se recomienda servirlos fríos, a una temperatura entre los 10 y 14 grados centígrados dependiendo de la cepa. De esta manera, se asegura una experiencia fresca y refrescante donde cualquier amante del vino va a disfrutar.

 
 
 

22 comentarios


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Tax Magic
Tax Magic
12 may

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