\n<\/strong><\/td>\n
DOSIS<\/h3>\n
10-20 g\/hl <\/span><\/p>\n Pour obtenir les meilleurs r\u00e9sultats, il est essentiel d’assurer une bonne implantation de la souche dans le milieu, il est donc important de:<\/span><\/p>\n \u2192 Maintenir une bonne hygi\u00e8ne dans la cave.\u00a0<\/span><\/p>\n \u2192 Ajouter la levure le plus t\u00f4t possible.\u00a0<\/span><\/p>\n \u2192 Respecter le dosage prescrit.<\/span><\/p>\n \u2192 Bien r\u00e9hydrater la levure.<\/span><\/p>\n R\u00e9hydratation :\u00a0<\/strong><\/p>\n 1 – Ajouter la levure s\u00e9ch\u00e9e dans 10 fois son poids d’eau \u00e0 35 oC – 40 oC (10 litres d’eau pour 1 kg de levure).<\/span><\/p>\n 2 – Attendre 10 minutes.\u00a0<\/span><\/p>\n 3 – Remuer le m\u00e9lange.\u00a0<\/span><\/p>\n 4 – Attendre 10 minutes et ajouter au mo\u00fbt en veillant \u00e0 ce qu’il n’y ait pas une diff\u00e9rence de plus de 10 oC entre le milieu r\u00e9hydrat\u00e9 et le mo\u00fbt.<\/span><\/p>\n Pr\u00e9cautions de travail :<\/strong><\/p>\n – Dans tous les cas, la levure ne doit pas \u00eatre r\u00e9hydrat\u00e9e plus de 30 minutes en l’absence de sucres.\u00a0<\/span><\/p>\n – Le respect des dur\u00e9es, temp\u00e9ratures et modes d’utilisation d\u00e9crits ci-dessus garantit la viabilit\u00e9 maximale de la levure r\u00e9hydrat\u00e9e.<\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Souche de levure non-Saccharomyces Lachancea thermotolerans s\u00e9lectionn\u00e9e pour sa grande capacit\u00e9 de synth\u00e8se de l’acide lactique. L’utilisation de Viniferm NS CHANCE r\u00e9sout le probl\u00e8me de la perte d’acidit\u00e9 des vins due aux changements climatiques. Elle favorise la production de vins plus longs, plus complexes et plus onctueux.<\/p>\n Viniferm NS CHANCE poss\u00e8de non seulement un fort pouvoir acidifiant – formation accrue d’acide lactique – mais augmente \u00e9galement la complexit\u00e9 aromatique, accentue l’onctuosit\u00e9 et le moelleux – gr\u00e2ce \u00e0 la formation de glyc\u00e9rol – et donne naissance \u00e0 des vins \u00e0 faible acidit\u00e9 volatile du fait de son implantation rapide.<\/p>\n La s\u00e9lection de NS CHANCE est le r\u00e9sultat d’une vaste activit\u00e9 de recherche qu’Agrovin a commenc\u00e9e il y a plus de 10 ans, en collaboration avec le d\u00e9partement de Microbiologie III de l’Universit\u00e9 Complutense de Madrid. Cette activit\u00e9, qui a g\u00e9n\u00e9r\u00e9 un savoir-faire ant\u00e9rieur, a culmin\u00e9 de mani\u00e8re sp\u00e9cifique dans le cadre du projet LowpHWine<\/a> en collaboration avec l’Universit\u00e9 polytechnique de Madrid. Il s’agit d’un projet de consortium public-priv\u00e9 (IDI-20210393) qui b\u00e9n\u00e9ficie du soutien financier du CDTI Innovation par le biais du programme strat\u00e9gique CIEN (Consortiums nationaux de recherche strat\u00e9gique) et qui, apr\u00e8s avoir d\u00e9but\u00e9 en septembre 2020, se terminera le 31 ao\u00fbt 2024.<\/p>\nMODE D’EMPLOI<\/h3>\n
![\"\"](\"https:\/\/agrovin.com\/wp-content\/uploads\/2023\/07\/Lowphwine-300x162.png\")
<\/a>\u00a0 \u00a0 \u00a0 \u00a0 ![\"\"](\"https:\/\/agrovin.com\/wp-content\/uploads\/2023\/07\/CDTI-1.png\")
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