{"id":7098,"date":"2020-03-11T17:33:14","date_gmt":"2020-03-11T16:33:14","guid":{"rendered":"https:\/\/elbullifoundation.com\/elbullistore\/?p=7098"},"modified":"2020-04-29T12:28:44","modified_gmt":"2020-04-29T10:28:44","slug":"compuestos-aromaticos-del-vino","status":"publish","type":"post","link":"https:\/\/elbullifoundation.com\/elbullistore\/compuestos-aromaticos-del-vino\/","title":{"rendered":"Compuestos arom\u00e1ticos del vino"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Este cap\u00edtulo arranca rompiendo un esquema predeterminado que durante a\u00f1os ha clasificado los aromas del vino en primarios (los que provienen del fruto), secundarios (los de la vinificaci\u00f3n) y terciarios (los desarrollados durante la crianza), una diferenciaci\u00f3n que no existe o que, al menos, dibuja unas l\u00edneas de separaci\u00f3n tan difuminadas que no permiten que dicha clasificaci\u00f3n, repetida hasta la saciedad dentro del mundo del vino, sea ver\u00eddica. Esta obra cuestiona el<i> statu quo<\/i> y, siguiendo la metodolog\u00eda Sapiens, propone una nueva clasificaci\u00f3n de estos compuestos, aut\u00e9nticos embaucadores \u2014en el mejor de los sentidos\u2014 de nuestros receptores olfativos (RO).<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">A lo largo del cap\u00edtulo intentaremos dar respuesta a una pregunta clave: \u00bfc\u00f3mo se forman los compuestos odorantes? Adem\u00e1s, propondremos una nueva clasificaci\u00f3n: compuestos varietales, compuestos prefermentativos, compuestos fermentativos y posfermentativos. <\/span><\/p>\n<p class=\"p2\">Tambi\u00e9n haremos hincapi\u00e9 en la percepci\u00f3n humana. Las limitaciones del <i>Homo sapiens<\/i> hacen que nuestro olfato perciba los compuestos de manera conjunta, no siendo capaces en muchas ocasiones de discriminarlos de manera individual y en funci\u00f3n de su origen. Un cap\u00edtulo, en suma, que se convertir\u00e1 en una verdadera gu\u00eda arom\u00e1tica, pero no la \u00fanica, debido a la riqueza y la complejidad del terreno arom\u00e1tico.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Este cap\u00edtulo arranca rompiendo un esquema predeterminado que durante a\u00f1os ha clasificado los aromas del vino en primarios (los que provienen del fruto), secundarios (los de la vinificaci\u00f3n) y terciarios (los desarrollados durante la crianza), una diferenciaci\u00f3n que no existe o que, al menos, dibuja unas l\u00edneas de separaci\u00f3n tan difuminadas que no permiten que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7099,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[463,394,396,468,469,454,424,416,435,399,388,403,467,464,387,465,406,466,389,433,386,404],"class_list":["post-7098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar","tag-aromas-vino","tag-book","tag-bullipedia","tag-cata","tag-compuestos-aromaticos","tag-crianza","tag-elaboracion-vino","tag-enologo","tag-fermentacion","tag-ferran-adria","tag-ferran-centelles","tag-libro","tag-olfato","tag-primarios","tag-sapiens-del-vino","tag-secundarios","tag-sumiller","tag-terciarios","tag-vila-viniteca","tag-vinificacion","tag-vino","tag-wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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