En el ámbito alimentario, los productos se clasifican en diferentes gamas según su nivel de procesamiento y preparación. Conocer estas gamas te ayudará a elegir los productos que mejor se adapten a tus necesidades y estilo de vida. A continuación, te explicamos las cinco gamas de productos alimenticios:
1. Productos de primera gama. Los productos de primera gama son aquellos que se encuentran en su estado natural, sin ningún tipo de procesamiento. Estos incluyen frutas, verduras, carnes frescas y pescados que adquirimos en el mercado y preparamos en casa.
2. Productos de segunda gama. Estos son alimentos en conserva, que han sido esterilizados para garantizar su conservación a largo plazo. Ejemplos de estos productos son las latas de atún, las verduras en conserva y las frutas en almíbar.
3. Productos de tercera gama. La tercera gama incluye productos congelados, como verduras, pescados o mariscos. La congelación permite mantener las propiedades nutritivas y el sabor de los alimentos durante más tiempo.
4. Productos de cuarta gama. Los productos de cuarta gama están listos para cocinar. Están cortados, pelados y envasados al vacío o en atmósfera controlada. Este tipo de productos ahorra tiempo en la cocina, ya que vienen preparados para ser cocinados directamente. Entre estos productos se encuentran ensaladas mixtas, vegetales troceados y carnes marinadas.
5. Productos de quinta gama. La quinta gama se refiere a productos completamente elaborados, cocinados y envasados, listos para su consumo con un mínimo procesamiento por parte del consumidor. Son ideales para quienes buscan conveniencia sin sacrificar calidad. Platos preparados, comidas listas para calentar y servir son ejemplos de esta gama.
CAPRISUR te ofrece una amplia variedad de productos de calidad excepcional, especialmente en las gamas cuarta y quinta. Nuestros productos están pensados para darte facilidad a la hora de cocinar sin comprometer el sabor y la nutrición.
Ya sea que prefieras productos listos para cocinar o completamente elaborados, en Caprisur tenemos lo que necesitas. Descubre nuestra variedad de productos perfectos para ofrecer en tu negocio. La calidad y la tradición de CAPRISUR están presentes en cada uno de nuestros productos.
Para descubrir nuestros productos y hacer tu compra, visita nuestra web: caprisur.es
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.
