{"id":76873,"date":"2022-05-31T17:20:12","date_gmt":"2022-05-31T16:20:12","guid":{"rendered":"https:\/\/staging.agrovin.com\/laboratory\/microbiology-and-biotechnology\/"},"modified":"2022-10-07T12:52:03","modified_gmt":"2022-10-07T11:52:03","slug":"microbiology-and-biotechnology","status":"publish","type":"page","link":"https:\/\/agrovin.com\/en\/microbiology-and-biotechnology\/","title":{"rendered":"Microbiology and biotechnology"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"76873\" class=\"elementor elementor-76873 elementor-67002\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1a1a5bc elementor-section-height-min-height elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"1a1a5bc\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-29da3bf\" data-id=\"29da3bf\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b620f1b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b620f1b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-254002a\" data-id=\"254002a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4e4d26c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4e4d26c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7862c54\" data-id=\"7862c54\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-72cb3d0 elementor-widget elementor-widget-text-editor\" data-id=\"72cb3d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Microorganisms are responsible for the transformation of grape must into wine. Millions of microorganisms are involved in this process. Some of these microorganisms are beneficial, such as the yeasts that carry out alcoholic fermentation, but some are also harmful, as they cause alterations in the wine. AGROVIN&#8217;s laboratory carries out different determinations related to this aspect:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2da720b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2da720b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6aa0a9c\" data-id=\"6aa0a9c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f21281c elementor-widget elementor-widget-heading\" data-id=\"f21281c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Microbiological control<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bd632ee elementor-widget elementor-widget-text-editor\" data-id=\"bd632ee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>It allows viable populations of yeasts and bacteria to be identified, with a twofold objective:<\/p><ul><li>Monitor alcoholic fermentation, malolactic fermentation, or detect microbiological alterations during the various stages of wine production.<\/li><li>Adjust physical and\/or chemical treatments, avoiding risks in the bottled wine.<\/li><\/ul><p><strong><em>For this purpose, plate culture techniques are carried out with selective media and culture conditions, which allow for the enumeration of fermentative yeasts, lactic acid bacteria, acetic acid bacteria and Brettanomyces.<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-280e40f elementor-widget elementor-widget-heading\" data-id=\"280e40f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Study of stuck fermentation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3cb0ecb elementor-widget elementor-widget-text-editor\" data-id=\"3cb0ecb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A re-seeding test is carried out, following the AGROVIN refermentation protocol. is the test checks if the sugars in the sample are exhausted and issues a refermentation protocol adjusted to the volume in the cellar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-641a197 elementor-widget elementor-widget-heading\" data-id=\"641a197\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Malolactic capacity test<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dbb505f elementor-widget elementor-widget-text-editor\" data-id=\"dbb505f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Parameters limiting the viability of lactic acid bacteria are analysed, and a test is performed to determine the suitability of the sample for MLF with a lactic acid starter culture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f8cc61 elementor-widget elementor-widget-heading\" data-id=\"1f8cc61\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Microscopic techniques<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f711444 elementor-widget elementor-widget-text-editor\" data-id=\"f711444\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>By means of brightfield and\/or phase contrast microscopes, yeasts and bacteria present in the must or wine can be detected and differentiated by size and shape.<\/p><p>By combining microscopic observation with staining, it is also possible to differentiate between viable and non-viable micro-organisms.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-50b5cda elementor-widget elementor-widget-heading\" data-id=\"50b5cda\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Genetic determinations<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c5fc00d elementor-widget elementor-widget-text-editor\" data-id=\"c5fc00d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Using different molecular biology techniques (PCR), it is possible to determine the genetic profile of fermenting yeasts (Saccharomyces cerevisiae) and bacteria responsible for malolactic fermentation (Oenococcus oeni), which makes it possible to know, for example, the degree of implantation of the strain of yeast or lactic bacteria inoculated, which are carrying out alcoholic or malolactic fermentation in a given sample.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Microorganisms are responsible for the transformation of grape must into wine. Millions of microorganisms are involved in this process. Some of these microorganisms are beneficial, such as the yeasts that carry out alcoholic fermentation, but some are also harmful, as they cause alterations in the wine. AGROVIN&#8217;s laboratory carries out different determinations related to this [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-76873","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/pages\/76873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/comments?post=76873"}],"version-history":[{"count":0,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/pages\/76873\/revisions"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media?parent=76873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}