{"id":89024,"date":"2019-06-06T08:11:48","date_gmt":"2022-11-04T14:14:16","guid":{"rendered":"https:\/\/staging.agrovin.com\/uncategorized\/microstab-protect\/"},"modified":"2024-04-22T19:19:41","modified_gmt":"2024-04-22T18:19:41","slug":"microstab-protect","status":"publish","type":"product","link":"https:\/\/agrovin.com\/en\/products-oenology\/microbiological-control\/microstab-protect\/","title":{"rendered":"MICROSTAB PROTECT"},"content":{"rendered":"<h4>CHARACTERISTICS<\/h4>\n<p>Specific preparation, which combines antimicrobial, antioxidant and antioxidase properties, making it an effective tool for reducing sulfur levels during winemaking.<\/p>\n<ul>\n<li>It substantially reduces or eliminates <em>Brettanomyces<\/em> populations, reducing the risk of alterations due to the presence of this contaminating yeast. Effectively reduces <em>Brettanomyces and <\/em>lactic acid bacteria populations. Like any other antimicrobial, the reduction of populations depends on the microbiological load.<\/li>\n<li>Antioxidant and oxidation protection effect. Natural antioxidant effect, protects the aromatic fraction and limits the browning of the<\/li>\n<li>Inactive oxidation catalysts. Reduces the activity of oxidative enzymes, responsible for the oxidation of phenols.<\/li>\n<li>Reduces metal content (Fe and Cu).<\/li>\n<\/ul>\n<p>Specific preparation, which combines antimicrobial, antioxidant and antioxidase properties, making it an effective tool for reducing sulfur levels during winemaking.<\/p>\n<ul>\n<li>It substantially reduces or eliminates <em>Brettanomyces<\/em> populations, reducing the risk of alterations due to the presence of this contaminating yeast. Effectively reduces <em>Brettanomyces and <\/em>lactic acid bacteria populations. Like any other antimicrobial, the reduction of populations depends on the microbiological load.<\/li>\n<li>Antioxidant and oxidation protection effect. Natural antioxidant effect, protects the aromatic fraction and limits the browning of the<\/li>\n<li>Inactive oxidation catalysts. Reduces the activity of oxidative enzymes, responsible for the oxidation of phenols.<\/li>\n<li>Reduces metal content (Fe and Cu)<\/li>\n<\/ul>\n<h4>APPLICATION<\/h4>\n<p>Treatment of fermentation stops to avoid the consumption of must sugars by lactic acid bacteria (lactic starch) and to reduce the risk of volatile acidity increase.<\/p>\n<p>End of alcoholic fermentation to control the microbial load, protect aromas and delay the evolution of the wines.<\/p>\n<p>Malolactic fermentation control (MLF): delays or inhibits malolactic fermentation. Once racked, malolactic fermentation can take place after inoculation with lactic acid bacteria.<\/p>\n<p>&#8220;Delayed MLF after alcoholic fermentation in red winemaking, enabling work with micro-oxygenation.<\/p>\n<p>&#8220;lnhibition of malolactic fermentation in the production of young white and red wines, in order to preserve acidity.<\/p>\n<p>Microbiological stability of the bacterial population in red wines after malolactic fermentation, reducing the dose of SO2 used during wine preservation.<\/p>\n<p>Aging on lees and finished wine. For control of microbial load, protection of aromas and delay of wine evolution.<\/p>\n<p>Must and wine clarification.<\/p>\n<p>Reduction of metal content (Fe and Cu).<\/p>\n<h3>DOSAGE<\/h3>\n<div class=\"page\" title=\"Page 2\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 2\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 2\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Must or wine: 10-30g\/hl<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Specific preparation, which combines antimicrobial, antioxidant and antioxidase properties, making it an effective tool for reducing sulfur levels during winemaking.<\/p>\n","protected":false},"featured_media":43606,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","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":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","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 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