{"id":88955,"date":"2018-06-01T08:08:49","date_gmt":"2022-11-04T14:11:34","guid":{"rendered":"https:\/\/staging.agrovin.com\/non%20class\u00e9\/bactervin\/"},"modified":"2025-06-27T09:45:21","modified_gmt":"2025-06-27T07:45:21","slug":"bactervin","status":"publish","type":"product","link":"https:\/\/agrovin.com\/fr\/produits-oenologiques\/controle-microbiologique\/bactervin\/","title":{"rendered":"BACTERVIN"},"content":{"rendered":"<h4>CARACT\u00c9RISTIQUES<\/h4>\n<p>Il permet d&#8217;obtenir des vins moins oxyd\u00e9s, prot\u00e9geant la couleur et l&#8217;ar\u00f4me, et avec une acidit\u00e9 volatile plus faible, en raison de ses effets en tant que vin :<\/p>\n<ul>\n<li>Antioxydant : il poss\u00e8de des propri\u00e9t\u00e9s r\u00e9ductrices, capturant l&#8217;oxyg\u00e8ne et emp\u00eachant l&#8217;oxydation.<\/li>\n<li>Anti-oxydase : D\u00e9truit les oxydases, emp\u00eachant ainsi les fissures.<\/li>\n<li>Antimicrobien : il exerce une activit\u00e9 inhibitrice sur les levures, les bact\u00e9ries lactiques et les bact\u00e9ries ac\u00e9tiques. Bactervin apporte de l&#8217;acide gallique au vin, renfor\u00e7ant ainsi sa capacit\u00e9 antioxydante. Le rendement th\u00e9orique en SO2 fourni par Bactervin est de 50%.<\/li>\n<\/ul>\n<h4>APPLICATION<\/h4>\n<p>Sur des vins issus de mill\u00e9simes probl\u00e9matiques et de mauvaise qualit\u00e9 sanitaire.<\/p>\n<h4>DOSAGE<\/h4>\n<ul>\n<li>Pr\u00e9ventif 5-10 g\/hl<\/li>\n<li>Curatif 10-15 g\/hl<\/li>\n<li>Dose maximale l\u00e9gale : 30 g\/hl<\/li>\n<\/ul>\n<p>La teneur totale en anhydride sulfureux ne peut d\u00e9passer 150 mg\/l pour les vins rouges et 200 mg\/l pour les vins blancs et ros\u00e9s. Si la quantit\u00e9 de sucre r\u00e9siduel (exprim\u00e9 en glucose+fructose) est \u00e9gale ou sup\u00e9rieure \u00e0 5 g\/l, les valeurs admises sont de 200 mg\/l pour les vins rouges et de 250 mg\/l pour les vins blancs et ros\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bactervin est un conservateur qui permet d&#8217;\u00e9viter le d\u00e9veloppement de micro-organismes dans les vins de mauvaise qualit\u00e9 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