{"id":50407,"date":"2021-04-26T07:31:18","date_gmt":"2021-04-26T06:31:18","guid":{"rendered":"https:\/\/agrovin.com\/?p=50407"},"modified":"2025-06-25T09:59:48","modified_gmt":"2025-06-25T07:59:48","slug":"control-microbiologic-metode-de-preparare-a-vinurilor-fara-sulf","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/control-microbiologic-metode-de-preparare-a-vinurilor-fara-sulf\/","title":{"rendered":"Control microbiologic: metode de preparare a vinurilor f\u0103r\u0103 sulf"},"content":{"rendered":"<p>Controlul microbiologic este o <strong>cerin\u021b\u0103 mandatorie de siguran\u021b\u0103 \u00een industria alimentar\u0103<\/strong> \u00een general, dar mai ales la vinuri. S\u021biind cum s\u0103 ne desf\u0103\u0219ur\u0103m corect \u00een cazuri specifice, cum ar fi vinurile care au pu\u021bin sulf sau deloc, ne permite s\u0103 veric\u0103m prezen\u021ba microorganismelor cu garan\u021bii.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Ce este contaminarea microbian\u0103 ap\u0103rut\u0103 \u00een vinuri?<\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>Contaminarea microbian\u0103 este cauzat\u0103 de microorganismele din vin care \u00eei pot afecta negativ calitatea. Trebuie \u021binut cont de faptul c\u0103 mustul este bogat \u00een zaharuri \u0219i substan\u021be nutritive, facilit\u00e2nd astfel <strong>dezvoltarea drojdiilor, bacteriilor si mucegaiurilor<\/strong>.<strong>\u00a0<\/strong>Inclusiv dup\u0103 fermentare, unele dintre aceste organisme pot fi active. Prin urmare, analizele microbiologice sunt esen\u021biale pentru a le controla.<\/p>\n<p>\u00cen grupul de agen\u021bi care cauzeaz\u0103 contaminarea microbian\u0103 eviden\u021biem:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>Drojdiile oxidative<\/strong>, care pot metaboliza zaharurile \u0219i acizii organici atunci c\u00e2nd este prezent oxigen. Ca urmare a acestui proces, apar subproduse care afecteaz\u0103 gustul \u0219i mirosul vinului, cum ar fi acidul acetic, acetat de etil si acetaldehid\u0103.<\/li>\n<li><strong>Drojdiile apiculate<\/strong>, care predomin\u0103 \u00een must \u00eenaintea ferment\u0103rii \u0219i se dezvolt\u0103 rapid chiar \u0219i la temperaturi sc\u0103zute. Acestea produc o aciditate mai volatil\u0103 \u0219i acetat de etil.<\/li>\n<li><strong>Drojdiile fermentative, <\/strong>sunt cele care dau na\u0219tere la fermenta\u021bia alcoolic\u0103 \u0219i se extind p\u00e2n\u0103 la consumul total de zaharuri. \u00cen general, acestea sunt pozitive, dar unele tulpini pot produce substan\u021be care d\u0103uneaz\u0103 calit\u0103\u021bii vinului, cum ar fi excesul de acid acetic, compu\u0219ii de sulf si ureea.<\/li>\n<li><strong>Bacteriile acetice, <\/strong>cum ar fi <em>Acetobacter \u0219i Gluconobacter<\/em>, care necesit\u0103 oxigen pentru a fi active \u0219i au capacitatea de a metaboliza acidul acetic.<\/li>\n<li><strong>Bacteriile lactice<\/strong>, sunt \u00een cea mai mare parte heterofermentative \u0219i pot ajunge s\u0103 produca exces de aciditate volatil\u0103. Sunt foarte prezente \u00een musturile f\u0103cute din struguri deteriora\u021bi, dar de asemenea, este posibil ca acestea s\u0103 se dezvolte mai t\u00e2rziu, produc\u00e2nd mirosuri nepl\u0103cute.<\/li>\n<li><strong>Drojdiile Brettanomyces<\/strong>, contamineaz\u0103 butoaile \u0219i rezervoarele de beton, inclusiv sticla. Acestea nu sunt u\u0219or de detectat, dar este important\u0103 prevenirea apari\u021biei acestora, deoarece se caracterizeaz\u0103 prin mirosul foarte nepl\u0103cut.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Efectuarea unui control microbiologic complet este esen\u021bial pentru a putea detecta prezen\u021ba acestor microorganisme, care pot <strong>modifica grav calitatea vinului<\/strong> \u0219i poti provoca \u00een consecin\u021b\u0103 pierderi econimice semnificative.<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong><em>Lectur\u0103 recomandat\u0103:<\/em><\/strong>\u00a0<a href=\"https:\/\/agrovin.com\/ro\/ce-este-drojdia-brettanomyces-bruxellensis\/\"><em>Brettanomyces bruxellensis, prevenirea sau tratarea?<\/em><\/a><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<h3><strong>Cum se efectueaz\u0103 un control microbiologic asupra vinurilor care au pu\u021bin sulf sau deloc?<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p>Analizele microbiologice efectuate pe orice vin pentru <strong>detectarea posibilei prezen\u021be a drojdiilor sau bacteriilor<\/strong> sunt realizate in 5 faze diferite:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Controlul materiilor prime<\/li>\n<li>Controlul proces\u0103rii strugurilor<\/li>\n<li>Controlul fermenta\u021biei alcoolice<\/li>\n<li>Controlul\u00a0<a href=\"https:\/\/agrovin.com\/ro\/cum-se-optimizeaza-fermentatia-malolactica-primavara\/\">fermenta\u021biei malolactice<\/a><\/li>\n<li>Controlul fazei de cre\u0219tere<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Vinurile care sulf pu\u021bin sau care nu au deloc sunt destinate consumatorilor care caut\u0103 produse din ce \u00een ce mai s\u0103n\u0103toase f\u0103r\u0103 compu\u0219i chimici exogeni. \u00cen plus, <strong>absen\u021ba sulfi\u021bilor permite men\u021binerea aromelor vinului<\/strong> \u0219i le face pe acestea mai intense. Acest lucru este un lucru pozitiv pentru gust, f\u0103r\u0103 dubii, dar nu putem uita c\u0103 dioxidul de sulf continu\u0103 s\u0103 fie cel mai utilizat conservant din vin datorit\u0103 eficacit\u0103\u021bii sale microbiologice \u0219i antioxidante.<\/p>\n<p>&nbsp;<\/p>\n<p>Putem elabora vinul c\u0103ut\u00e2nd alternative \u00een utilizarea vinului, dar pentru acest lucru avem nevoie de o aten\u021bie scrupuloas\u0103 \u00een produc\u021bie, <strong>din momentul \u00een care strugurii se afl\u0103 \u00een vi\u021ba de vie \u0219i p\u00e2n\u0103 \u00een momentul \u00eembutelierii<\/strong>. Aceasta implic\u0103 efectuarea exhaustiv\u0103 a controlului microbiologic \u00een toate fazele men\u021bionate mai sus, pentru a detecta la timp orice problem\u0103 care ar putea duce la deteriorarea vinului.<\/p>\n<p>&nbsp;<\/p>\n<p>De asemenea este necesar\u0103 evaluarea utiliz\u0103rii altor alternative la produsele cu sulf pentru capacitatea lor antioxidant\u0103, cum ar fi <strong>drojdiile inactive cu un con\u021binut ridicat de glucide<\/strong>.<strong>\u00a0<\/strong>Un exemplu \u00een acest sens este produsul nostru\u00a0<a href=\"https:\/\/agrovin.com\/ro\/producto\/super-bouquet-evolution\/\">SuperBouquet Evolution.<\/a><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Propunerile Agrovin pentru un control microbiologic corect<\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>\u00cen catalogul de produse\u00a0Agrovin\u00a0putem g\u0103si diverse produse concepute pentru <strong>realizarea controlului microbiologic adecvat al vinului<\/strong>. Dintre acestea, subliniem:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><a href=\"https:\/\/agrovin.com\/ro\/producto\/microstab-ph\/\">Microstab PH<\/a>\u00a0este conceput pentru a realiza <strong>stabilizarea chimic\u0103 \u0219i microbiologic\u0103 a musturilor<\/strong>, \u00eenainte de fermentarea alcoolic\u0103. \u00cen acest fel, se evit\u0103 dezvoltarea popula\u021biilor care se pot dezvolta \u00een timpul fermenta\u021biei \u0219i care pot afecta vinul finit.<\/li>\n<li><a href=\"https:\/\/agrovin.com\/ro\/producto\/microstab-protect\/\">Microstab Protect<\/a>\u00a0combin\u0103 propriet\u0103\u021bile antimicrobiene ale chitosanului fungic cu protec\u021bia antioxidant\u0103 a glutationului. Este considerat ca o alternativ\u0103 eficient\u0103 \u00eempotriva sulfului at\u00e2t \u00een <strong>controlul mircroorganismelor c\u00e2t \u0219i \u00een protec\u021bia antioxidant\u0103<\/strong>. Ajut\u0103 la eliminarea drojdiei\u00a0<a href=\"https:\/\/agrovin.com\/ro\/ce-este-drojdia-brettanomyces-bruxellensis\/\"><em>Brettanomyces<\/em><\/a>.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>La fel, \u00een Agrovin avem un laborator acreditat de ENAC ca \u0219i\u00a0laborator de testare\u00a0\u00een care oferim clien\u021bilor no\u0219tri posibiliteatea de a efectura diverse teste, cum ar fi <strong>controalele microbiologice, analize oenologice, controale de fermentare<\/strong> \u0219i multe altele. Dac\u0103 sunte\u021bi interesat de serviciile noastre,\u00a0<a href=\"https:\/\/agrovin.com\/ro\/contactati\/\">contacta\u021bi-ne<\/a>\u00a0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Controlul microbiologic este o cerin\u021b\u0103 mandatorie de siguran\u021b\u0103 \u00een industria alimentar\u0103 \u00een general, dar mai ales la vinuri. S\u021biind cum s\u0103 ne desf\u0103\u0219ur\u0103m corect \u00een cazuri specifice, cum ar fi vinurile care au pu\u021bin sulf sau deloc, ne permite s\u0103 veric\u0103m prezen\u021ba microorganismelor cu garan\u021bii.<\/p>\n","protected":false},"author":359,"featured_media":50042,"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":"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 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":[2082],"tags":[],"class_list":["post-50407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-solutii-oenologice"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/50407","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=50407"}],"version-history":[{"count":1,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/50407\/revisions"}],"predecessor-version":[{"id":120304,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/50407\/revisions\/120304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/50042"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=50407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=50407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=50407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}