{"id":46225,"date":"2020-05-22T16:17:58","date_gmt":"2020-05-22T15:17:58","guid":{"rendered":"https:\/\/agrovin.com\/?p=46225"},"modified":"2021-01-26T09:57:10","modified_gmt":"2021-01-26T08:57:10","slug":"modulul-agrovin-enoforum-web-2020","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/modulul-agrovin-enoforum-web-2020\/","title":{"rendered":"MODULUL AGROVIN \u2013 ENOFORUM WEB 2020"},"content":{"rendered":"<h1><strong><span style=\"font-size: medium;\">ENOFORUM WEB: Potentialul Redox \u00een Enologie<\/span><\/strong><\/h1>\n<p>\u00cen zilele de 5, 6 \u0219i 7 mai 2020, a avut loc <strong>Enoforum Web<\/strong>, primul congres tehnico-\u0219tiin\u021bific din sectorul vinului, desf\u0103\u0219urat complet online, cu aproximativ 40 de vorbitori conecta\u021bi prin mijloace telematice din Spania, Italia, Fran\u021ba, Statele Unite, Australia , Argentina, Chile \u0219i Africa de Sud.<\/p>\n<p>Datorit\u0103 situa\u021biei de urgen\u021b\u0103 cauzate de COVID-19, a fost necesar s\u0103 se anuleze congresul \u00een mod personal \u0219i s\u0103 se desf\u0103\u0219oae totul online.<\/p>\n<p><strong>MODULUL \u201dINFLUEN\u021aA POTEN\u021aIALULUI ELECTROCHIMIC \u00ceN ENOLOGIE\u201d<\/strong><\/p>\n<p><em>Federico Casassa &amp; Marcia Torres<\/em><\/p>\n<ul>\n<li><strong><em>Federico Casassa:<\/em><\/strong>Profesor Asistent de Enologie \u0219i Analiz\u0103 Senzorial\u0103 \u00een cadrul Departamentului de Vinuri \u0219i Vinicultur\u0103 al Univerit\u0103\u021bii Politehnice din Statul California \u2013 San Luis Obispo, California (SUA).\u00a0 Abordarea cercet\u0103rii sale se bazeaz\u0103 pe domeniile largi ale chimiei \u0219i biochimiei strugurilor \u0219i vinului \u0219i implica\u021biile lor senzoriale, cu accent special pe cercetarea aplicat\u0103.<\/li>\n<li><strong><em>Marcia Torres<\/em><\/strong><strong>: <\/strong>Cu o licen\u021b\u0103 \u00een \u0218tiin\u021be \u00een Inginerie Agricol\u0103, cu accent pe Viticultur\u0103 \u0219i Enologie \u0219i cu mai mult de 20 de ani de experien\u021b\u0103 profesional\u0103 \u00een vinifica\u021bie, este enologul principal la Jackson Family Wines \u0219i enologul principal la Matanzas Creek Winery. Datorit\u0103 traiectoriei sale \u00eendelungate, a implementat tehnici de vinificare pentru a controla poten\u021bialul redox, a maximiza tiolii \u0219i a evalua efectele luminii asupra vinului \u00eembuteliat.<\/li>\n<\/ul>\n<p>\u201d<strong>OXIGENUL \u0218I POTEN\u021aIALUL REDOX \u00ceN ENOLOGIE<\/strong>\u201d<\/p>\n<p><em>Federico Casassa<\/em><\/p>\n<p><strong>Parametrii analitici<\/strong> \u00een enologie sunt un <strong>instrument fundamental pentru luarea deciziilor <\/strong>\u00een timpul procesului de vinificare. Cunoa\u0219terea pH-ului permite cunoa\u0219terea echilibrului acido &#8211; bazic al vinului, \u00een acela\u0219i mod \u00een care <strong>poten\u021bialul electrochimic (E) <\/strong>determin\u0103 echilibrul s\u0103u de reducere a oxidului.<\/p>\n<p><strong>Poten\u021bialul Redox<\/strong> este o m\u0103sur\u0103 care ne ofer\u0103 <strong>informa\u021bii cu privire la situa\u021bia de oxidare &#8211; reducere<\/strong> a unui must, indic\u00e2nd dac\u0103 compu\u0219ii g\u0103si\u021bi \u00een acesta sunt \u00eentr-o stare oxidat\u0103 sau redus\u0103 \u00een func\u021bie de <strong>poten\u021bialul lor de reducere normal (E<sub>0<\/sub>)<\/strong>. \u00cen timpul produc\u021biei, nu se va ajunge la un echilibru, ci la un poten\u021bial electrochimic \u00een schimbare care va evolua \u0219i asupra c\u0103ruia enologul poate ac\u021biona.<\/p>\n<p><strong>Aprovizionarea excesiv\u0103 de oxigen<\/strong> \u00een vinuri poate cauza diverse probleme. Cu toate acestea, exist\u0103 momente \u00een care contribu\u021bia sa va fi benefic\u0103 pentru vin. Cu un control al evolu\u021biei poten\u021bialului de oxidare &#8211; reducere, vom putea ajusta aceste doze \u00een orice moment. Cu doze adecvate nu vom observa o modificare a E, dar vor exista cre\u0219teri de p\u00e2n\u0103 la 150 mV, dac\u0103 oxigenul furnizat este mai mare dec\u00e2t cel adecvat.<\/p>\n<p>O <strong>contribu\u021bie nutri\u021bional\u0103<\/strong> corect\u0103 \u00eenso\u021bit\u0103 de o bun\u0103 gestionare a poten\u021bialului de reducere a oxidului ne ajut\u0103 s\u0103 avem o cinetic\u0103 corect\u0103 a fermenta\u021biei, o \u00eembun\u0103t\u0103\u021bire a siguran\u021bei fermenta\u021biei \u0219i s\u0103 evit\u0103m apari\u021bia aromelor de reducere. Din acest motiv, este recomandabil s\u0103 utiliz\u0103m nutrien\u021bi organici care cresc NFA f\u0103r\u0103 a afecta \u00een mod semnificativ E.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/U1YCIB5GfUE?rel=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span class=\"mce_SELRES_start\" style=\"width: 0px; line-height: 0; overflow: hidden; display: inline-block;\" data-mce-type=\"bookmark\">\ufeff<\/span><\/iframe><\/p>\n<p><strong>\u201dINFLUEN\u021aA POTEN\u021aIALULUI ELECTROCHIMIC AL VINULUI\u201d<\/strong><\/p>\n<p><em>Marcia Torres<\/em><\/p>\n<p>Dup\u0103 c\u00e2\u021biva ani monitoriz\u00e2nd poten\u021bialul electrochimic pe parcursul elabor\u0103rii, enologul Marcia Torres este capabil, datorit\u0103 experien\u021bei dob\u00e2ndite, s\u0103 ia decizii at\u00e2t de importante precum:<\/p>\n<ul>\n<li>S\u0103 decid\u0103 momentul \u0219i tipul nutri\u021biei \u00een timpul ferment\u0103rii.<\/li>\n<li>S\u0103 fac\u0103 o utilizare mai responsabil\u0103 a adaosurilor de sulf, pe baza tendin\u021bei vinului de oxidare sau reducere.<\/li>\n<li>S\u0103 decid\u0103 momentul optim pentru \u00eembuteliere, cresc\u00e2nd longevitatea vinurilor \u0219i definind profilul aromatic.<\/li>\n<\/ul>\n<p>Poten\u021bialul electrochimic influen\u021beaz\u0103 viteza la care apar diferitele reac\u021bii de oxidare la vinuri. C\u00e2nd are un poten\u021bial redus, perechile RedOx vor tinde spre starea lor redus\u0103 \u0219i, dimpotriv\u0103, atunci c\u00e2nd poten\u021bialul este ridicat, compu\u0219ii vor merge spre oxidare. Acest mecanism permite s\u0103 se decid\u0103 c\u00e2nd \u0219i \u00een ce m\u0103sur\u0103 s\u0103 se adauge sulf, rezult\u00e2nd astfel vinuri cu un con\u021binut total mai mic de sulf la \u00eembuteliere.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/nV5vOegzQkM?rel=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span class=\"mce_SELRES_start\" style=\"width: 0px; line-height: 0; overflow: hidden; display: inline-block;\" data-mce-type=\"bookmark\">\ufeff<\/span><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ENOFORUM WEB: Potentialul Redox \u00een Enologie \u00cen zilele de 5, 6 \u0219i 7 mai 2020, a avut loc Enoforum Web, primul congres tehnico-\u0219tiin\u021bific din sectorul vinului, desf\u0103\u0219urat complet online, cu aproximativ 40 de vorbitori conecta\u021bi prin mijloace telematice din Spania, Italia, Fran\u021ba, Statele Unite, Australia , Argentina, Chile \u0219i Africa de Sud. Datorit\u0103 situa\u021biei de [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":43958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","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":"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":""},"categories":[],"tags":[],"class_list":["post-46225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/46225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/comments?post=46225"}],"version-history":[{"count":0,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/46225\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/43958"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=46225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=46225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=46225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}