{"id":76886,"date":"2022-05-31T18:24:36","date_gmt":"2022-05-31T17:24:36","guid":{"rendered":"https:\/\/staging.agrovin.com\/fermentation-guarantee\/"},"modified":"2024-12-26T13:41:14","modified_gmt":"2024-12-26T11:41:14","slug":"fermentation-guarantee","status":"publish","type":"page","link":"https:\/\/agrovin.com\/en\/fermentation-guarantee\/","title":{"rendered":"Fermentation guarantee"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tHarvest and fermentation \/<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tFermentation guarantee<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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
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The proper development of alcoholic fermentation is the first step in achieving quality wines. The need to meet the nutritional demands of the yeast will make it essential to create protocols that are adjusted to the grape\u2019s particular situation, with the concentration of sugars to be fermented being the determining factor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Nitrogen supply recommendations must be based on the proportion of the different types of nitrogen found in grapes, with the organic fraction being predominant (66-75%) over the inorganic (25-34%). On the other hand, it is also necessary to consider the yeast’s absorption capacity of each type and the influence that both will have on the aromatic profile of the final wine, with the amino acid nitrogen enhancing both fermentative and varietal aromas. The amino acid imbalance caused by exposing grapes to high temperatures must also be taken into account, which is why organic nutrition is especially important in grapes affected by climate change.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\nHarvest and fermentation treatment strategies for the production of quality wines, compensating for compositional imbalances caused by global warming. \n<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Viticultural and oenological strategies and methods in the face of climate change. Application of new technologies to improve the efficiency.<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The supply of organic nitrogen in the early stages of alcoholic fermentation allows the yeast to assimilate it better, knowing that this will be greatly reduced at alcoholic strengths above 5%.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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