[{"data":1,"prerenderedAt":352},["ShallowReactive",2],{"article-faq-olor-sulfuro":3,"nav-sidebar":99},{"id":4,"title":5,"body":6,"category":80,"description":81,"draft":82,"extension":83,"image":84,"keyTerms":85,"meta":91,"navigation":92,"order":93,"path":94,"publishedAt":95,"seo":96,"source":84,"stem":97,"updatedAt":84,"__hash__":98},"faq\u002Ffaq\u002Folor-sulfuro.md","¿Por qué mi hidromiel huele a huevos podridos?",{"type":7,"value":8,"toc":74},"minimark",[9,13,18,25,31,37,41,69],[10,11,12],"p",{},"El olor a huevos podridos durante la fermentación indica producción de sulfuro de hidrógeno (H₂S). Es uno de los problemas más frecuentes en el hidromiel casero y, en la mayoría de casos, tiene solución sencilla.",[14,15,17],"h2",{"id":16},"causas-principales","Causas principales",[10,19,20,24],{},[21,22,23],"strong",{},"Estrés nutricional de la levadura:"," La causa más común. Cuando la levadura no tiene suficientes nutrientes (nitrógeno asimilable, minerales), produce H₂S como subproducto del estrés.",[10,26,27,30],{},[21,28,29],{},"Levaduras productoras de sulfuro:"," Algunas cepas como la EC-1118 son notoriamente productoras de sulfuro. La Lalvin 71B es una alternativa que produce menos H₂S.",[10,32,33,36],{},[21,34,35],{},"Temperatura de fermentación demasiado baja:"," Ralentiza el metabolismo de la levadura y favorece la producción de compuestos azufrados.",[14,38,40],{"id":39},"soluciones","Soluciones",[42,43,44,51,57,63],"ol",{},[45,46,47,50],"li",{},[21,48,49],{},"Añade nutrientes inmediatamente"," si aún estás en fermentación activa. Fermaid-O o DAP pueden ayudar.",[45,52,53,56],{},[21,54,55],{},"Desgasifica con agitación vigorosa"," — muchas veces el H₂S simplemente se disuelve en el mosto y basta con agitar para liberarlo.",[45,58,59,62],{},[21,60,61],{},"Eleva ligeramente la temperatura"," si está por debajo de 18°C.",[45,64,65,68],{},[21,66,67],{},"Espera y trasega"," — en muchos casos el olor desaparece tras el primer trasiego.",[70,71],"safety-alert",{"message":72,"type":73},"Si el olor persiste tras el embotellado, no consumas el hidromiel. Un olor azufrado fuerte en botella puede indicar una contaminación más seria.","error",{"title":75,"searchDepth":76,"depth":76,"links":77},"",2,[78,79],{"id":16,"depth":76,"text":17},{"id":39,"depth":76,"text":40},"problemas","El olor a sulfuro es común con ciertas levaduras y suele desaparecer con el tiempo. 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