{"id":96487,"date":"2022-12-13T17:09:45","date_gmt":"2022-12-13T16:09:45","guid":{"rendered":"https:\/\/staging.agrovin.com\/vinarie-responsabila\/productos\/"},"modified":"2025-12-24T10:59:34","modified_gmt":"2025-12-24T08:59:34","slug":"produse","status":"publish","type":"page","link":"https:\/\/agrovin.com\/ro\/vinarie-responsabila\/produse\/","title":{"rendered":"Produse"},"content":{"rendered":"\t\t
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Vin\u0103rie responsabil\u0103<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Produse<\/h1>\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
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La AGROVIN suntem con\u0219tien\u021bi de faptul c\u0103 schimb\u0103rile climatice influen\u021beaz\u0103 oenologia modern\u0103, ceea ce face necesar\u0103 dezvoltarea de produse \u00een conformitate cu strugurii secolului XXI. \u00cen ultimii ani, au fost observate anumite schimb\u0103ri \u00een procesul de maturare a strugurilor.<\/p>

Exist\u0103 o tendin\u021b\u0103 de nepotrivire \u00eentre maturitatea timpurie a con\u021binutului de zah\u0103r \u0219i maturitatea mai t\u00e2rzie a aromelor \u0219i polifenolilor. Astfel, este dificil de determinat punctul optim de recoltare, deoarece, dac\u0103 avem gradul probabil corect, intensitatea aromatic\u0103 maxim\u0103 nu a fost \u00eenc\u0103 atins\u0103, iar taninurile sunt \u00eenc\u0103 imature sau “verzi”.<\/p>

Acest decalaj reprezint\u0103 o provocare pentru vinificatori, deoarece consumatorii prefer\u0103 vinurile cu o arom\u0103 intens\u0103, cu taninuri coapte \u0219i cu un con\u021binut mai mic de alcool, pe scurt, vinuri care sunt organoleptic netede \u0219i pl\u0103cute.<\/p>

Exist\u0103 numeroase studii care estimeaz\u0103 o cre\u0219tere a temperaturii medii pe planet\u0103 \u00een urm\u0103torii ani, care va afecta \u00een special lunile de var\u0103, care sunt lunile care determin\u0103 coacerea strugurilor.<\/p>\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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Aceste modific\u0103ri de compozi\u021bie produc vinuri cu un con\u021binut mai mic de antociani \u0219i modific\u0103ri ale structurii sau ale gradului de polimerizare a taninurilor naturale ale strugurilor, ceea ce duce la vinuri mai pu\u021bin colorate \u0219i la cre\u0219terea astringen\u021bei \u0219i a am\u0103r\u0103ciunii.<\/p>

Pe scurt, vinurile cu un con\u021binut mai ridicat de alcool, mai predispuse la contaminare microbiologic\u0103 \u0219i mai sensibile la oxidare.<\/p>

Aceste modific\u0103ri de compozi\u021bie sunt influen\u021bate \u0219i de disponibilitatea apei \u0219i s-a demonstrat c\u0103 deficitul de ap\u0103 regleaz\u0103 \u00eentr-adev\u0103r expresia genelor care afecteaz\u0103 biosinteza antocianilor \u0219i a taninurilor (Castellarin \u0219i Di Gaspero, 2007).<\/p>

\u00cen cazul vinurilor cu o maturitate polifenolic\u0103 sc\u0103zut\u0103, cu o prezen\u021b\u0103 redus\u0103 de antociani greu de extras \u0219i cu un gust ierbos, este necesar s\u0103 se reduc\u0103 timpul de macerare, evit\u00e2nd extragerea acestor taninuri slab polimerizate care vor da vinului senza\u021bii amare \u0219i astringen\u021b\u0103.<\/p>

\u00cen acest scop, la Agrovin am efectuat numeroase cercet\u0103ri pentru a dezvolta produse, \u00eentotdeauna naturale, care s\u0103 ajute la atenuarea acestor efecte.<\/p>\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

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\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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Proveget Premium<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00cen cadrul proiectului WINEBALANCE, <\/a>este proiectat\u0103 o protein\u0103 vegetal\u0103 pe baz\u0103 de maz\u0103re, numit\u0103 Proveget Premium. Aceast\u0103 protein\u0103 de a doua genera\u021bie este orientat\u0103 spre clarificarea musturilor \u0219i a vinurilor, cu scopul de a \u00eembun\u0103t\u0103\u021bi structura coloidal\u0103 a vinului.<\/p>

\u00cenainte de a defini profilul aromatic sau gustativ al unui vin, este important s\u0103 lucr\u0103m asupra acelor compu\u0219i care interfereaz\u0103 cu calitatea acestuia, contribuind la astringen\u021b\u0103, la cre\u0219terea tonurilor maronii sau la accentuarea am\u0103r\u0103ciunii \u0219i a usc\u0103ciunii, dar \u00eentotdeauna dintr-o perspectiv\u0103 de respect pentru produsele care sunt consumate, motiv pentru care propunem agen\u021bi de afinare de o mai mare specificitate \u0219i calitate \u00een cadrul categoriei bio \u0219i vegane.<\/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\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tVezi proveget premium<\/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\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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tanicol_vintage\"\t\t\t\t\t\t\t\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
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Tanicol Vintage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tanin condensat din s\u00e2mburi de struguri cu un efect important asupra stabilit\u0103\u021bii culorii datorit\u0103 reactivit\u0103\u021bii sale ridicate \u0219i capacit\u0103\u021bii de a se combina cu antocianii.<\/p>

Cre\u0219te poten\u021bialul fenolic al vinului, oferind o robuste\u021be \u0219i o structur\u0103 deosebit\u0103. Excelent \u00een degresare, unde spore\u0219te aroma vinurilor, marc\u00e2nd caracteristicile soiului. Acestea sunt c\u00e2teva dintre exemplele de dezvoltare a produselor oenologice care permit adaptarea concentra\u021biei taninice a strugurilor la 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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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tVezi Tanicol Vintage<\/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\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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Viniferm NSTD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dezvoltat pentru a ob\u021bine vinuri de calitate superioar\u0103 \u00een ciuda concentra\u021biei mai sc\u0103zute de azot u\u0219or asimilabil (NFA) din struguri, din cauza prim\u0103verilor foarte ploioase \u0219i a verilor excesiv de uscate, caracteristice \u00eenc\u0103lzirii globale. \u00cen plus, Viniferm NSTD este o tulpin\u0103 de drojdie Non-Saccharomyces<\/em> cu capacitate de biocontrol, adic\u0103 poate \u00eenlocui microflora contaminant\u0103 autohton\u0103, reduc\u00e2nd astfel posibilitatea contamin\u0103rii microbiologice a vinurilor noastre.<\/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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Gama Microstab<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Aprobarea \u00een oenologie a aplic\u0103rii chitosanului de origine fungic\u0103 a oferit oenologului un instrument esen\u021bial pentru a controla popula\u021biile indigene de bacterii lactice \u0219i drojdii. Non-Saccharomyces.<\/em><\/p>

Gama Microstab cuprinde \u00een prezent:<\/p>\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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Microstab pH<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chitosan protonat sub form\u0103 lichid\u0103 pentru musturi \u0219i vinuri.<\/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\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tVezi Microstab pH<\/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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Microstab Protect<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Formularea sa pe baz\u0103 de tanin galic, chitosan \u0219i drojdii inactivate bogate \u00een glutation permite reducerea concentra\u021biei de microorganisme, av\u00e2nd \u00een acela\u0219i timp un efect antioxidant \u0219i antioxidant.<\/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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Microstab ML<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparat specific care spore\u0219te efectul sinergic al acidului fumaric \u0219i al chitosanului ca stabilizatori biologici \u00eempotriva bacteriilor lactice. Acesta combin\u0103 propriet\u0103\u021bile bacteriostatice \u0219i bactericide ale acidului fumaric, care ac\u021bioneaz\u0103 prin permeabilizarea membranei bacteriilor lactice, \u0219i efectul antimicrobian al chitosanului prin modificarea structurii celulare.<\/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\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Vin\u0103rie responsabil\u0103 Produse La AGROVIN suntem con\u0219tien\u021bi de faptul c\u0103 schimb\u0103rile climatice influen\u021beaz\u0103 oenologia modern\u0103, ceea ce face necesar\u0103 dezvoltarea de produse \u00een conformitate cu strugurii secolului XXI. \u00cen ultimii ani, au fost observate anumite schimb\u0103ri \u00een procesul de maturare a strugurilor. Exist\u0103 o tendin\u021b\u0103 de nepotrivire \u00eentre maturitatea timpurie a con\u021binutului de zah\u0103r \u0219i […]<\/p>\n","protected":false},"author":347,"featured_media":0,"parent":78166,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","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":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","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":"default","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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-96487","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/pages\/96487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/users\/347"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/comments?post=96487"}],"version-history":[{"count":9,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/pages\/96487\/revisions"}],"predecessor-version":[{"id":123796,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/pages\/96487\/revisions\/123796"}],"up":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/pages\/78166"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=96487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}