{"id":89025,"date":"2019-06-06T08:11:48","date_gmt":"2022-11-04T14:14:17","guid":{"rendered":"https:\/\/staging.agrovin.com\/non%20class\u00e9\/microstab-proteger\/"},"modified":"2025-06-24T16:45:47","modified_gmt":"2025-06-24T14:45:47","slug":"microstab-protect","status":"publish","type":"product","link":"https:\/\/agrovin.com\/fr\/produits-oenologiques\/controle-microbiologique\/microstab-protect\/","title":{"rendered":"MICROSTAB PROTECT"},"content":{"rendered":"<h4>CARACT\u00c9RISTIQUES<\/h4>\n<p>Cette pr\u00e9paration sp\u00e9cifique, qui associe des propri\u00e9t\u00e9s antimicrobiennes, antioxydantes et anti-oxydantes, est un outil efficace pour r\u00e9duire les niveaux de soufre pendant la vinification.<\/p>\n<ul>\n<li>R\u00e9duit consid\u00e9rablement ou \u00e9limine les populations de <em>Brettanomyces<\/em>, r\u00e9duisant ainsi le risque d&#8217;alt\u00e9ration d\u00fb \u00e0 la pr\u00e9sence de cette levure contaminante. R\u00e9duit efficacement les populations de <em>Brettanomyces et de <\/em>bact\u00e9ries lactiques. Comme tout autre antimicrobien, la r\u00e9duction des populations d\u00e9pend de la charge microbiologique.<\/li>\n<li>Effet antioxydant et protection contre l&#8217;oxydation. Effet antioxydant naturel, prot\u00e8ge la fraction aromatique et limite le brunissement du fruit.<\/li>\n<li>Catalyseurs d&#8217;oxydation inactifs. Il r\u00e9duit l&#8217;activit\u00e9 des enzymes oxydatives, qui sont responsables de l&#8217;oxydation des ph\u00e9nols.<\/li>\n<li>R\u00e9duit la teneur en m\u00e9taux (Fe et Cu).<\/li>\n<\/ul>\n<p>Cette pr\u00e9paration sp\u00e9cifique, qui associe des propri\u00e9t\u00e9s antimicrobiennes, antioxydantes et anti-oxydantes, est un outil efficace pour r\u00e9duire les niveaux de soufre pendant la vinification.<\/p>\n<ul>\n<li>R\u00e9duit consid\u00e9rablement ou \u00e9limine les populations de <em>Brettanomyces<\/em>, r\u00e9duisant ainsi le risque d&#8217;alt\u00e9ration d\u00fb \u00e0 la pr\u00e9sence de cette levure contaminante. R\u00e9duit efficacement les populations de <em>Brettanomyces et de <\/em>bact\u00e9ries lactiques. Comme tout autre antimicrobien, la r\u00e9duction des populations d\u00e9pend de la charge microbiologique.<\/li>\n<li>Effet antioxydant et protection contre l&#8217;oxydation. Effet antioxydant naturel, prot\u00e8ge la fraction aromatique et limite le brunissement du fruit.<\/li>\n<li>Catalyseurs d&#8217;oxydation inactifs. Il r\u00e9duit l&#8217;activit\u00e9 des enzymes oxydatives, qui sont responsables de l&#8217;oxydation des ph\u00e9nols.<\/li>\n<li>R\u00e9duit la teneur en m\u00e9taux (Fe et Cu)<\/li>\n<\/ul>\n<h4>APPLICATION<\/h4>\n<p>Le traitement des arr\u00eats de fermentation permet d&#8217;\u00e9viter la consommation des sucres du mo\u00fbt par les bact\u00e9ries lactiques (amidon lactique) et de r\u00e9duire le risque d&#8217;augmentation de l&#8217;acidit\u00e9 volatile.<\/p>\n<p>Fin de la fermentation alcoolique pour contr\u00f4ler la charge microbienne, prot\u00e9ger les ar\u00f4mes et retarder l&#8217;\u00e9volution des vins.<\/p>\n<p>Contr\u00f4le de la fermentation malolactique (FML) : retarde ou inhibe la fermentation malolactique. Apr\u00e8s le soutirage, le d\u00e9veloppement de la fermentation malolactique est possible apr\u00e8s inoculation par des bact\u00e9ries lactiques.<\/p>\n<p>&#8220;Retarder la FML apr\u00e8s la fermentation alcoolique en vinification rouge, permettant de travailler avec la micro-oxyg\u00e9nation.<\/p>\n<p>&#8221; Inhibition de la fermentation malolactique dans l&#8217;\u00e9laboration de jeunes vins rouges et blancs afin de pr\u00e9server l&#8217;acidit\u00e9 &#8220;.<\/p>\n<p>Stabilit\u00e9 microbiologique de la population bact\u00e9rienne des vins rouges apr\u00e8s la fermentation malolactique, en r\u00e9duisant la dose de SO2 utilis\u00e9e lors de la conservation du vin.<\/p>\n<p>\u00c9levage sur lies et vin fini. Pour le contr\u00f4le de la charge microbienne, la protection des ar\u00f4mes et le retardement du d\u00e9veloppement du vin.<\/p>\n<p>Clarification du mo\u00fbt et du vin.<\/p>\n<p>R\u00e9duction de la teneur en m\u00e9taux (Fe et 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>Mo\u00fbt ou vin : 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>Cette pr\u00e9paration sp\u00e9cifique, qui associe des propri\u00e9t\u00e9s antimicrobiennes, antioxydantes et anti-oxydantes, est un outil efficace pour r\u00e9duire les niveaux de soufre pendant la vinification.<\/p>\n","protected":false},"featured_media":43607,"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":"set","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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