{"id":105851,"date":"2023-05-23T08:53:46","date_gmt":"2023-05-23T07:53:46","guid":{"rendered":"https:\/\/agrovin.com\/fara-categorie\/viniferm-ns-chance\/"},"modified":"2024-05-27T07:29:20","modified_gmt":"2024-05-27T06:29:20","slug":"viniferm-ns-chance","status":"publish","type":"product","link":"https:\/\/agrovin.com\/ro\/produse-oenologice\/drojdie\/viniferm-ns-chance\/","title":{"rendered":"VINIFERM NS CHANCE"},"content":{"rendered":"

CARACTERISTICI<\/h3>\n

Tulpin\u0103 de drojdie non-Saccharomyces Lachancea thermotolerans selectat\u0103 pentru capacitatea sa ridicat\u0103 de sintez\u0103 a acidului lactic. Utilizarea Viniferm NS CHANCE rezolv\u0103 problema pierderii de aciditate \u00een vinuri din cauza schimb\u0103rilor climatice. Aceasta \u00eencurajeaz\u0103 producerea de vinuri mai lungi, mai complexe \u0219i mai fine.<\/p>\n

PROPRIET\u0102\u021aI OENOLOGICE<\/h3>\n\n\n\n\n\n\n\n\n
Puterea de fermentare<\/strong><\/td>\nMediu (<10 %\/% vol.)<\/td>\n<\/tr>\n
Temperatura de lucru<\/strong><\/td>\n14-20\u00baC<\/td>\n<\/tr>\n
NCerin\u021be nutri\u021bionale<\/strong><\/td>\nMediu (azot organic)<\/td>\n<\/tr>\n
Randament alcoolic<\/strong><\/td>\nSc\u0103zut<\/td>\n<\/tr>\n
Rezisten\u021ba la sulf <\/strong><\/td>\nModerat (<50 ppm)<\/td>\n<\/tr>\n
Formarea acidit\u0103\u021bii volatile<\/strong><\/td>\nSc\u0103zut<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DOSIS<\/h3>\n

10-20 g\/hl <\/span><\/p>\n

INSTRUC\u021aIUNI DE UTILIZARE<\/h3>\n

Pentru a ob\u021bine cele mai bune rezultate, este esen\u021bial s\u0103 se asigure o bun\u0103 implantare a tulpinii \u00een mediu, astfel \u00eenc\u00e2t este important s\u0103:<\/p>\n

\u2192 S\u0103 se men\u021bin\u0103 o bun\u0103 igien\u0103 \u00een pivni\u021b\u0103.\u00a0<\/span><\/p>\n

\u2192 Ad\u0103uga\u021bi drojdia c\u00e2t mai cur\u00e2nd posibil.\u00a0<\/span><\/p>\n

\u2192 S\u0103 respecta\u021bi doza prescris\u0103.<\/span><\/p>\n

\u2192 Rehidrata\u021bi bine drojdia.<\/span><\/p>\n

Rehidratare :\u00a0<\/strong><\/p>\n

1 – Ad\u0103uga\u021bi drojdia uscat\u0103 la o cantitate de ap\u0103 de 10 ori mai mare dec\u00e2t greutatea sa, la 35 oC – 40 oC (10 litri de ap\u0103 pentru 1 kg de drojdie).<\/span><\/p>\n

2 – A\u0219tepta\u021bi 10 minute.\u00a0<\/span><\/p>\n

3 – Amesteca\u021bi amestecul.\u00a0<\/span><\/p>\n

4- A\u0219tepta\u021bi 10 minute \u0219i ad\u0103uga\u021bi la must, asigur\u00e2ndu-v\u0103 c\u0103 nu exist\u0103 o diferen\u021b\u0103 mai mare de 10\u00b0C \u00eentre mediul rehidratat \u0219i must.<\/span><\/p>\n

Precau\u021bii de lucru :<\/strong><\/p>\n

– \u00cen toate cazurile, drojdia nu trebuie s\u0103 fie rehidratat\u0103 mai mult de 30 de minute \u00een absen\u021ba zaharurilor.\u00a0<\/span><\/p>\n

– Respectarea timpilor, temperaturilor \u0219i metodelor de utilizare descrise mai sus garanteaz\u0103 viabilitatea maxim\u0103 a drojdiei rehidratate.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Tulpin\u0103 de drojdie non-Saccharomyces Lachancea thermotolerans selectat\u0103 pentru capacitatea sa ridicat\u0103 de sintez\u0103 a acidului lactic. Utilizarea Viniferm NS CHANCE rezolv\u0103 problema pierderii de aciditate \u00een vinuri din cauza schimb\u0103rilor climatice. Aceasta \u00eencurajeaz\u0103 producerea de vinuri mai lungi, mai complexe \u0219i mai fine.<\/span><\/p>\n

Viniferm NS CHANCE nu numai c\u0103 are o putere acidifiant\u0103 ridicat\u0103 – formare crescut\u0103 de acid lactic -, dar cre\u0219te \u0219i complexitatea aromatic\u0103, \u00eembun\u0103t\u0103\u021be\u0219te fine\u021bea \u0219i moliciunea – datorit\u0103 form\u0103rii de glicerol – \u0219i produce vinuri cu aciditate volatil\u0103 sc\u0103zut\u0103 datorit\u0103 implant\u0103rii sale rapide.<\/span><\/p>\n

Selec\u021bia NS CHANCE este rezultatul unei activit\u0103\u021bi de cercetare extinse pe care Agrovin a \u00eenceput-o \u00een urm\u0103 cu mai bine de 10 ani, \u00een colaborare cu departamentul de Microbiologie III al Universit\u0103\u021bii Complutense din Madrid. Aceast\u0103 activitate, care a generat un know-how anterior, a culminat \u00eentr-un mod specific \u00een cadrul proiectului LowpHWine<\/a> (https:\/\/www.lowphwine.es\/), \u00eempreun\u0103 cu Universitatea Politehnic\u0103 din Madrid. Acesta este un proiect de consor\u021biu public-privat (IDI-20210393) care beneficiaz\u0103 de sprijinul financiar al CDTI Inovare prin Programul strategic CIEN (Consor\u021bii na\u021bionale de cercetare strategic\u0103) \u0219i care, dup\u0103 ce a \u00eenceput \u00een septembrie 2020, se va \u00eencheia la 31 august 2024.<\/p>\n

\"\"<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \"\"<\/p>\n

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