Tag: wine

Omega 3

From iodized salt until added Omega 3 milk, yogurts with Lactobacilli, increasingly are more modified products offered from the advertisements and shelves of supermarkets. It is that in the feeding area, as in many others, the key word seems to be innovation. These foods are called functional because they aim to improve certain functions of the organism. What is virtue?, possess, in addition to the nutritive value, substances beneficial for our health. But among many virtues and goodness, you may wonder are they really healthy?, keep their promises of health or it is simply one more marketing strategy? There are several components that have been detected, many who continue investigating and many others missing by discover. While some of these substances are naturally present in foods, others are added intentionally, constituting real market news. Then we tell you what benefits the most popular substances and in which foods are: fiber. The benefits of dietary fiber include improves gastrointestinal function, decreases the risk of cardiovascular disease and some types of cancer and reduces the levels of cholesterol and triglycerides.

It is present in wheat bran and oatmeal, whole grains (bread, pasta, crackers, rice), legumes (beans, lentils) fruits and vegetables. Omega 3. It’s a type of fatty acid with the virtue of preventing cardiovascular disease, reduce cholesterol and triglyceride levels and improve brain function. It is on vegetables, fish oils, seeds and nuts and dairy products added with omega-3. Lactobacilli.

These beneficial bacteria improve gastrointestinal function and strengthen the immune system. If you want to include in your diet you can find them in fermented dairy products. There are only two requirements, when choosing these foods to enjoy its benefits: consuming them regularly and as part of a balanced diet. In this way you will be preventing diseases at the same time that covers their requirements.

Burgundy Barrels

Therefore, once it has passed this phase is over fermentation in barrels and then aged on fine lees. Other alternatives to the barrels, which are already used in some countries with a small wine-making tradition and is known by the name of Inserstave. 127d6fb2c8d49062bcec&oe=5EBC0D78(6 kB)’>Sumru Ramsey. This system uses inside the stainless steel tank tables of French oak or American with the same treatment that the wood used for the construction of barrels, which are placed with a stainless steel structure inside the tank, making the same conditions as provided by the barrel with help of a microoxigenador. With the use of this system we can ferment the wort from the beginning to the end of alcoholic fermentation by controlling the temperature and then aged on fine lees. In the wine region of Burgundy have a long tradition of white wines fermented in French oak barrels.

Carbonic maceration Once in the winery are two methods: the carbonic maceration, whole grapes and confined (traditional growers to trade early) and another in which removes the scratch bunch and break the grapes before fermentation by yeast (used by companies bodega, to be allocated to nurture). The grape is washed to the yeast found on the fruit help in the fermentation. However it is very important to health care prior to further processing. Made from an almost natural pressed, these wines undergo three fermentations in a short time later from the bottle, which will give them a meaty aroma and a characteristic of his youth. The process by carbonic maceration, comprises two distinct stages, which produces an initial anaerobic metabolism vintage last between one to two weeks, and a second where the alcoholic fermentation must end in the absence of the solid.