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Bromatología > Tema 19: AlCoHoL > Flashcards

Tema 19: AlCoHoL Flashcards

1
Q

CERVEZA kcal

A

470 kcal/L

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2
Q

CERVEZA HC

A

25-40 g/L

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3
Q

CERVEZA compuestos nitrogenados (aa, proteínas, acidos nucleicos…)

A

2-6 g/L

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4
Q

CERVEZA lip

A

Muy baja

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5
Q

CERVEZA qué vitaminas?

A

Grupo B

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6
Q

CERVEZA cantidad compuestos inorgánicos

A

2 g/L

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7
Q

CERVEZA compuestos fenólicos

A

150-300 mg/L

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8
Q

CERVEZA alcohol º

A

5º

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9
Q

VINO kcal

A

800 kcal/L

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10
Q

VINO alcohol º

A

9-14.5 º (Siempre >9 º)

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11
Q

CAVA azúcar residual - Brut nature

A

<3 g/L

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12
Q

CAVA azúcar residual - Extra brut

A

<6 g/L

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13
Q

CAVA azúcar residual - Brut

A

<15 g/L

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14
Q

CAVA azúcar residual - Extra seco

A

12-20 g/L

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15
Q

CAVA azúcar residual - Seco

A

20-35 g/L

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16
Q

CAVA azúcar residual - Semiseco

A

35-50 g/L

17
Q

CAVA azúcar residual - Dulce

A

> 50 g/L

18
Q

VINO azúcar reductor - Seco

A

<5 g/L

19
Q

VINO azúcar reductor - Semiseco

A

5-15 g/L

20
Q

VINO azúcar reductor - Abocado

A

15-30 g/L

21
Q

VINO azúcar reductor - Semidulce

A

30-50 g/L

22
Q

VINO azúcar reductor - Dulce

A

> 50 g/L

23
Q

VINO agua

A

85

24
Q

DESTILADO alcohol

A

30-55 º ya te lo sabías eeehh ( ͡° ͜ʖ ͡°)

25
Q

Vino definición

A

Bebida alcohólica elaborada por fermentación completa o parcial de la uva fresca o del most. El azucar se convierte en alcohol y gas

26
Q

Factores clave de las características organolépticas del vino

A

Variedad de la uva, clima, suelo y levaduras

27
Q

Vino joven tiempos

A

sin madera, 12-24 meses

28
Q

Vino crianza tiempos

A

En barrica de roble 6 meses, en botella 24 meses el negro y 18 meses los blanco/rosado

29
Q

Vino reserva tiempos

A

En barrica de roble 12 meses, en botella 36 meses el negro y 24 meses los blanco/rosado

30
Q

Vino gran reserva tiempos

A

En barrica de roble 18 meses, en botella 60 meses el negro y 48 meses los blanco/rosado

Bromatología (10 decks)

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