{"id":78183,"date":"2022-06-09T19:00:10","date_gmt":"2022-06-09T18:00:10","guid":{"rendered":"https:\/\/staging.agrovin.com\/garantia-de-fermentare\/"},"modified":"2025-01-01T17:20:08","modified_gmt":"2025-01-01T15:20:08","slug":"garantia-de-fermentare","status":"publish","type":"page","link":"https:\/\/agrovin.com\/ro\/garantia-de-fermentare\/","title":{"rendered":"Garan\u021bia de fermentare"},"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\tRecoltare \u0219i fermentare \/<\/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\tGaran\u021bia de fermentare<\/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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Desf\u0103\u0219urarea corect\u0103 a fermenta\u021biei alcoolice este primul pas \u00een ob\u021binerea unor vinuri de calitate. Necesitatea de a satisface cerin\u021bele nutri\u021bionale ale drojdiei va face esen\u021bial\u0103 crearea unor protocoale adaptate la situa\u021bia special\u0103 a strugurilor, av\u00e2nd \u00een vedere concentra\u021bia de zaharuri care urmeaz\u0103 s\u0103 fie fermentate ca factor determinant.<\/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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\n\t\t\t\t\tCon\u021binutul necesar de NFA \u00een func\u021bie de LSA \u0219i GAP <\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recomand\u0103rile privind aprovizionarea cu azot trebuie s\u0103 se bazeze pe propor\u021bia diferitelor tipuri de azot care se g\u0103sesc \u00een struguri, frac\u021biunea organic\u0103 fiind predominant\u0103 (66-75%) fa\u021b\u0103 de cea anorganic\u0103 (25-34%). Pe de alt\u0103 parte, este necesar s\u0103 se ia \u00een considerare \u0219i capacitatea de absorb\u021bie a fiec\u0103ruia dintre ele de c\u0103tre drojdie \u0219i influen\u021ba pe care ambele o vor avea asupra profilului aromatic al vinului final, aminoacidul azot fiind un poten\u021bator at\u00e2t al aromelor fermentative, c\u00e2t \u0219i al celor varietale. De asemenea, trebuie s\u0103 se \u021bin\u0103 cont de dezechilibrul aminoacizilor pe care temperaturile ridicate \u00eel exercit\u0103 asupra strugurilor, motiv pentru care nutri\u021bia organic\u0103 este deosebit de important\u0103 \u00een cazul strugurilor afecta\u021bi de schimb\u0103rile climatice.<\/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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Strategii de tratare a recoltei \u0219i a ferment\u0103rii pentru producerea de vinuri de calitate, compens\u00e2nd dezechilibrele de compozi\u021bie cauzate de \u00eenc\u0103lzirea global\u0103.<\/a><\/h3>\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\tCite\u0219te mai mult <\/a><\/span>\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\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Strategii \u0219i metode viticole \u0219i oenologice \u00een fa\u021ba schimb\u0103rilor climatice. Aplicarea de noi tehnologii pentru a \u00eembun\u0103t\u0103\u021bi eficien\u021ba proceselor rezultate.<\/a><\/h3>\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\tCite\u0219te mai mult <\/a><\/span>\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\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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Aportul de azot organic \u00een primele etape ale fermenta\u021biei alcoolice permite drojdiei s\u0103 \u00eel asimileze mai bine, \u0219tiut fiind faptul c\u0103 acesta va fi mult diminuat \u00een cazul unui con\u021binut alcoolic de peste 5%.<\/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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