{"id":78176,"date":"2022-06-09T18:43:13","date_gmt":"2022-06-09T17:43:13","guid":{"rendered":"https:\/\/staging.agrovin.com\/stabilitatea-microbiologica\/"},"modified":"2025-01-01T17:34:43","modified_gmt":"2025-01-01T15:34:43","slug":"stabilitatea-microbiologica","status":"publish","type":"page","link":"https:\/\/agrovin.com\/ro\/stabilitatea-microbiologica\/","title":{"rendered":"Stabilitatea microbiologic\u0103"},"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\tPrima pagin\u0103 \/ <\/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\tClarificare \u0219i stabilizare \/<\/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\tStabilitatea microbiologic\u0103<\/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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Ele nu sunt responsabile doar de transformarea zaharurilor \u00een etanol sau a acidului malic \u00een acid lactic, ci furnizeaz\u0103 \u0219i polizaharide \u00een timpul \u00eengem\u0103n\u0103rii \u0219i lizei lor, sunt responsabile de dezv\u0103luirea aromelor varietale din precursorii lor neodorizan\u021bi sau de apari\u021bia esterilor \u00een vinurile cu profil amilic sau de furnizarea de senza\u021bii \u00eenv\u0103luitoare prin producerea de glicerin\u0103. Cu toate acestea, odat\u0103 ce vinul a terminat fermenta\u021bia alcoolic\u0103 \u0219i malolactic\u0103, acestea devin du\u0219mani ai calit\u0103\u021bii vinului \u0219i pot genera compu\u0219i nedori\u021bi, cum ar fi fenoli volatili, acid acetic sau chiar refermenta\u021bii \u00een sticl\u0103 care provoac\u0103 turbidit\u0103\u021bi.<\/p>

Exist\u0103 diferite strategii pentru a ob\u021bine stabilitatea microbiologic\u0103 a vinurilor \u00eenainte de \u00eembuteliere, iar analizele microbiologice permit cuantificarea riscului \u0219i a celor mai potrivite strategii pentru fiecare dintre ele. Con\u021binutul de alcool, absen\u021ba nutrien\u021bilor, prezen\u021ba sulfului, corec\u021bia acidit\u0103\u021bii \u0219i temperaturile sc\u0103zute de p\u0103strare a vinurilor sunt alia\u021bi care \u00eempiedic\u0103 dezvoltarea multor specii de microorganisme care, \u00een alte condi\u021bii, cum ar fi mustul, s-ar putea dezvolta rapid. Cu toate acestea, exist\u0103 microorganisme care s-au adaptat la aceste condi\u021bii \u0219i care reprezint\u0103 o problem\u0103 \u00een timpul depozit\u0103rii, \u00eenvechirii \u0219i \u00eembutelierii. \u00cen plus, evolu\u021bia lent\u0103, derivat\u0103 din condi\u021biile limitative \u00een care se g\u0103sesc, le va face s\u0103 se dezvolte ca un pericol t\u0103cut care va profita de condi\u021biile \u00eembun\u0103t\u0103\u021bite pentru a se dezvolta.<\/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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