La crianza sostenible es un pilar fundamental en la filosofía de Caprisur. Este enfoque no solo beneficia al medio ambiente, sino que también mejora la calidad de nuestros productos para los consumidores.
Beneficios ambientales de la crianza sostenible
1. Reducción del impacto ambiental. Nuestra crianza sostenible está diseñada para minimizar el impacto ambiental de la producción de carne de chivo. Empleamos prácticas que optimizan el uso de recursos naturales y reducen las emisiones de gases de efecto invernadero. Además, trabajamos en la protección de la biodiversidad, asegurando que nuestras actividades no comprometan el equilibrio del ecosistema.
2. Mejora de la salud del suelo. La salud del suelo es esencial para una producción alimentaria nutritiva y para la lucha contra el cambio climático. En Caprisur, promovemos prácticas como la rotación de pastos, que enriquecen el suelo y fomentan su fertilidad. Un suelo sano no solo mejora la calidad de los alimentos producidos, sino que también contribuye a la sostenibilidad a largo plazo.
3. Bienestar animal. La crianza sostenible también se refleja en el bienestar de nuestros animales. Nuestros animales pastan en las montañas del Torcal de Antequera, disfrutando de pastos naturales y recibiendo un cuidado excepcional.
Beneficios para los consumidores
1. Carne de mayor calidad. La carne de Chivo Lechal Malagueño de Caprisur es conocida por su sabor único y su textura tierna. Gracias a nuestra crianza sostenible, ofrecemos un producto con alto valor nutricional, garantizando una experiencia gastronómica excepcional.
2. Mayor seguridad alimentaria. La crianza sostenible también promueve la seguridad alimentaria. Al implementar prácticas que minimizan el riesgo de enfermedades y garantizar una producción limpia y responsable, proporcionamos carne que cumple con altos estándares de seguridad.
3. Productos más éticos. Los consumidores cada vez valoran más los productos que se producen de manera ética y sostenible. Nuestra carne de Chivo Lechal Malagueño es ideal para quienes buscan productos de alta calidad que respeten el medio ambiente y los principios de bienestar animal.
En Caprisur, estamos comprometidos con la crianza sostenible porque creemos que es la mejor manera de ofrecer productos de alta calidad mientras cuidamos nuestro planeta y nuestros animales. Gracias a estas prácticas, no sólo proporcionamos carne excepcional, sino que también contribuimos a un futuro más saludable y responsable.
Fermentation Process
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers.
These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press.
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with «delicate» red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called «whole berry») to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
