{"id":56547,"date":"2023-02-02T21:59:39","date_gmt":"2023-02-02T20:59:39","guid":{"rendered":"https:\/\/agrovin.com\/?p=56547"},"modified":"2025-12-24T12:11:29","modified_gmt":"2025-12-24T10:11:29","slug":"reglarea-fina-a-noilor-vinuri","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/reglarea-fina-a-noilor-vinuri\/","title":{"rendered":"Reglarea fin\u0103 a noilor vinuri"},"content":{"rendered":"

\u00cen ultimii ani s-a \u00eenregistrat o cre\u0219tere a num\u0103rului de vinuri de colec\u021bie care sunt \u00eembuteliate pentru a profita de sezonul Cr\u0103ciunului, iar cramele sunt obligate s\u0103 preg\u0103teasc\u0103 vinurile \u00een timp record.<\/p>\n

Aceste vinuri se caracterizeaz\u0103, \u00een general, printr-o puternic\u0103 instabilitate tartric\u0103 \u0219i prin dificult\u0103\u021bi de limpezire, motiv pentru care produc\u021bia lor necesit\u0103 stabilizare la rece (utilizarea de produse stabilizatoare nu este de obicei suficient\u0103) \u0219i o limpezire energic\u0103 pentru a elimina proteinele \u00een cazul vinurilor albe \u0219i pentru a reduce astringen\u021ba<\/a> vinurilor ro\u0219ii.<\/p>\n

Dup\u0103 cum \u0219tim cu to\u021bii, vinurile ro\u0219ii au caracteristici diferite fa\u021b\u0103 de cele albe, iar procesele de elaborare a vinului sunt diferite.<\/p>\n

\u00cen aceast\u0103 postare, ne propunem s\u0103 v\u0103 inform\u0103m, \u00een fiecare caz \u00een parte, care sunt sugestiile f\u0103cute de Grupul Agrovin <\/strong>pentru rafinarea fiec\u0103ruia dintre aceste vinuri \u00een vederea ob\u021binerii unor vinuri proaspete din recolta actual\u0103.<\/p>\n

 <\/p>\n

Reglarea fin\u0103 a vinurilor ro\u0219ii tinere: ce produse sunt cele mai potrivite? <\/strong><\/h2>\n

 <\/p>\n

\"\"<\/a>\u00cen cazul vinurilor ro\u0219ii,<\/strong> din cauza caracteristicilor recoltei \u0219i a limpezirii, vinurile au o amplitudine mic\u0103, o intensitate cromatic\u0103 redus\u0103, nuan\u021be verzui \u0219i o astringen\u021b\u0103 accentuat\u0103. \u00cen plus, din cauza con\u021binutului sc\u0103zut de NFA (Azot U\u0219or Asimilabil) din struguri, intensitatea fructelor a fost redus\u0103.<\/p>\n

 <\/p>\n

\u00cen acest grafic al h\u0103r\u021bii de senza\u021bii dezvoltat de Grupul Agrovin <\/a>putem vedea acest lucru \u00eentr-un mod foarte clar \u0219i schematic.<\/p>\n

 <\/p>\n

Pentru a controla astringen\u021ba, cea mai bun\u0103 op\u021biune este utilizarea agentului de limpezire Proveget Premium<\/strong>,<\/a> o alternativ\u0103 vegan\u0103 \u0219i organic\u0103 la agen\u021bii de limpezire a proteinelor, care va ajuta la reducerea con\u021binutului de tanin reactiv fa\u021b\u0103 de proteine, cu respectarea maxim\u0103 a culorii.<\/p>\n

Atunci c\u00e2nd ne g\u00e2ndim s\u0103 cre\u0219tem amplitudinea \u00een acest tip de vin, trebuie s\u0103 \u021binem cont de faptul c\u0103 un adaos de tanin poate compromite finalul vinului din cauza cre\u0219terii astringen\u021bei. Din acest motiv, recomand\u0103m utilizarea taninurilor din struguri cu un impact redus asupra astringen\u021bei. \u00cen acela\u0219i timp, pe m\u0103sur\u0103 ce cre\u0219tem amplitudinea, putem consolida \u0219i senza\u021biile aromatice.<\/p>\n

Cu TanReactive<\/strong>,<\/a> vom cre\u0219te amplitudinea respect\u00e2nd c\u00e2t mai mult posibil profilul fructelor, reduc\u00e2nd \u00een acela\u0219i timp senza\u021bia de crud \u0219i astringen\u021b\u0103. Tanicol Red Vintage<\/strong>,<\/a> pe de alt\u0103 parte, va cre\u0219te amplitudinea \u0219i va spori senza\u021bia de fructat, at\u00e2t \u00een nas, c\u00e2t \u0219i \u00een persisten\u021ba vinului.<\/p>\n

\u00cen unele cazuri, limpezirea \u0219i ad\u0103ugarea de taninuri nu sunt suficiente pentru a controla astringen\u021ba. \u00cen astfel de cazuri, manoproteinele sunt o op\u021biune<\/a> bun\u0103, reduc\u00e2nd astringen\u021ba \u0219i cresc\u00e2nd fine\u021bea.<\/p>\n

Mannoplus ND<\/strong>,<\/a> o manoprotein\u0103 lichid\u0103 cu o frac\u021bie proteic\u0103 ridicat\u0103, permite adaosuri \u00een apropierea \u00eembutelierii cu cre\u0219terea onctuozit\u0103\u021bii, reducerea astringen\u021bei \u0219i o mai mare claritate aromatic\u0103, cresc\u00e2nd \u00een acela\u0219i timp persisten\u021ba.<\/p>\n

\u00cen acest webinar<\/a> pute\u021bi observa beneficiile utiliz\u0103rii manoproteinelor \u0219i impactul pozitiv al acestora asupra calit\u0103\u021bii finale a vinului.<\/p>\n

 <\/p>\n

Reglarea fin\u0103 a vinurilor albe tinere: ce produse sunt recomandate<\/strong><\/h2>\n

 <\/p>\n

Dup\u0103 cum se \u0219tie, vinurile albe <\/strong>au nevoie de o limpezire viguroas\u0103 pentru a reduce con\u021binutul de proteine \u0219i de o stabilizare tartric\u0103 la rece, deoarece produsele stabilizatoare nu sunt de obicei suficiente \u00een aceast\u0103 perioad\u0103 a anului.<\/p>\n

Aceast\u0103 limpezire \u0219i stabilizare tartric\u0103 energetic\u0103 va reduce senza\u021biile de onctuozitate \u0219i plenitudine (corp \u0219i volum), accentu\u00e2nd senza\u021biile acide.<\/p>\n

\u00cen cazul \u00een care dorim s\u0103 cre\u0219tem onctuozitatea \u0219i dulcea\u021ba, echilibr\u00e2nd \u00een acela\u0219i timp aciditatea, cea mai bun\u0103 op\u021biune este s\u0103 folosim Mannoplus ND<\/strong>.<\/a><\/p>\n

Una dintre principalele caracteristici ale profilului aromatic al vinurilor albe este gradul de maturitate al fructelor, care poate varia de la arome vegetale asociate cu compu\u0219i tiolici p\u00e2n\u0103 la note mai mature descrise ca fiind miere sau sultanin\u0103. \u00cen prezent, putem modifica sau \u00eembun\u0103t\u0103\u021bi acest profil de maturitate prin utilizarea taninurilor aromatice de rafinare:<\/p>\n

Dac\u0103 avem nevoie s\u0103 cre\u0219tem notele vegetale, oferind onctuozitate \u0219i dulcea\u021b\u0103, cea mai bun\u0103 op\u021biune este s\u0103 aplic\u0103m \u00a0Robletan Soft Touch White<\/strong><\/a>, taninul de stejar nepr\u0103jit \u00een doze mici (1-2 g\/hl) ne va ajuta s\u0103 cre\u0219tem aceste atribute f\u0103r\u0103 a cre\u0219te asprimea.<\/p>\n

\u00cen cazul \u00een care se opteaz\u0103 pentru o cre\u0219tere a notelor de citrice \u0219i pentru cre\u0219terea acestor accente \u00een postgust (persistan\u021b\u0103), Tanicol Blanc Excellence<\/strong><\/a> ar fi op\u021biunea recomandat\u0103.<\/p>\n

\u00cen cazul \u00een care profilul de fructe necesar este compus din arome mai mature, propunem fie tanin de coaj\u0103 de struguri, TanSutil<\/strong>,<\/a> fie tanin de stejar u\u0219or pr\u0103jit, Robletan Oakblend<\/strong>,<\/a> care ofer\u0103 nuan\u021be de fructe coapte \u0219i o mai mare complexitate f\u0103r\u0103 a incorpora note de stejar.<\/p>\n

 <\/p>\n

Pentru mai multe informa\u021bii \u0219i degust\u0103ri, personalul Agrovin va fi \u00eenc\u00e2ntat s\u0103 v\u0103 ajute.<\/p>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tContacta\u021bi-ne<\/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<\/div>\n\t\t\n","protected":false},"excerpt":{"rendered":"

\u00cen ultimii ani s-a \u00eenregistrat o cre\u0219tere a num\u0103rului de vinuri de colec\u021bie care sunt \u00eembuteliate pentru a profita de sezonul Cr\u0103ciunului, iar cramele sunt obligate s\u0103 preg\u0103teasc\u0103 vinurile \u00een timp record. Aceste vinuri se caracterizeaz\u0103, \u00een general, printr-o puternic\u0103 instabilitate tartric\u0103 \u0219i prin dificult\u0103\u021bi de limpezire, motiv pentru care produc\u021bia lor necesit\u0103 stabilizare la […]<\/p>\n","protected":false},"author":359,"featured_media":102491,"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":[3096],"tags":[],"class_list":["post-56547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rafinarea"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/56547","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=56547"}],"version-history":[{"count":2,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/56547\/revisions"}],"predecessor-version":[{"id":123807,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/56547\/revisions\/123807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/102491"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=56547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=56547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=56547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}