{"id":2066,"date":"2024-08-22T12:21:49","date_gmt":"2024-08-22T10:21:49","guid":{"rendered":"https:\/\/demo.oenofrance.com\/?page_id=2066"},"modified":"2024-08-26T12:40:09","modified_gmt":"2024-08-26T10:40:09","slug":"protocole-de-reprise-de-fermentation","status":"publish","type":"page","link":"https:\/\/www.oenofrance.com\/es\/protocole-de-reprise-de-fermentation\/","title":{"rendered":"Protocolo para Reiniciar la fermentaci\u00f3n"},"content":{"rendered":"<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_section-537823613e11137169b781d367368de1\">\n.avia-section.av-av_section-537823613e11137169b781d367368de1{\nbackground-repeat:repeat;\nbackground-image:url(https:\/\/www.oenofrance.com\/uploads\/2024\/05\/background-oenofrance.svg);\nbackground-position:50% 50%;\nbackground-attachment:scroll;\n}\n<\/style>\n<div id='av_section_1'  class='avia-section av-av_section-537823613e11137169b781d367368de1 main_color avia-section-default avia-no-border-styling  avia-builder-el-0  avia-builder-el-no-sibling  page-content-calculatrice avia-bg-style-scroll container_wrap fullsize'  data-section-bg-repeat='repeat'><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-2066'><div class='entry-content-wrapper clearfix'>\n<div  class='flex_column av-av_one_full-db3c685d37a83d385059f6f31cd9c4a7 av_one_full  avia-builder-el-1  el_before_av_one_full  avia-builder-el-first  first flex_column_div'     ><p><section  class='av_textblock_section av-av_textblock-2ff3a6f251e95e59ca84515386088857'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock return-calculatrice-sommaire'  itemprop=\"text\" ><p><a href=\"https:\/\/www.oenofrance.com\/es\/outils-de-calcul\/\">Retour<\/a><\/p>\n<\/div><\/section><br \/>\n<section  class='av_textblock_section av-m0av9ft7-59015594a782fca02a90203b2ebb9555'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h1>Protocolo para Reiniciar la fermentaci\u00f3n<\/h1>\n<\/div><\/section><\/p><\/div><div  class='flex_column av-av_one_full-7d722bc61e0855c312698a269ee3b87d av_one_full  avia-builder-el-4  el_after_av_one_full  avia-builder-el-last  code-calculatrice first flex_column_div  column-top-margin'     ><section  class='av_textblock_section av-av_textblock-e922ac7a79e5b93445cc9340ffe5d92f'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div id=\"ae2simulator2\" class=\"ae2simulators\">\r\n\t<div class=\"main-ctn\">\r\n\t\t<h2> PREPARACI\u00d3N DEL PIE DE CUBA con SELECTYS LA MARQUISE<\/h2>\r\n\t\t<p>Para vinos con un final de fermentaci\u00f3n lento, o en caso de parada de fermentaci\u00f3n,<br>\r\n\t\t\t- trasegar el vino para separarlo de sus l\u00edas de fermentaci\u00f3n<br>\r\n     \t\t- tratar con 20 a 30 g\/hL de VIVACTIV ECORCE o VIVACTIV CONTROL <u>VIVACTIV ECORCE ou VIVACTIV CONTROLE<\/u><br>\r\n     \t\t<u>Esperar de 24 a 48 h antes de a\u00f1adir las levaduras (detoxificaci\u00f3n del medio)<\/u>\r\n\t\t<\/p>\r\n\t\t<p>Para reiniciar la fermentaci\u00f3n utilizar de 20 a 30 g\/hL de SELECTYS LA MARQUISE<\/p>\r\n\t\t<p>Nota: para los vinos con un grado alcoh\u00f3lico adquirido &lt; 11.5\u00b0 no es necesaria la etapa 3 <11,5\u00b0, la pr\u00e9paration du stade 3 est inutile<br>\r\n\t\t\tLe stade 3 est indispensable lorsque le degr\u00e9 alcoolique acquis est > \u00e0 11,5\u00b0vol.\r\n\t\t<\/p>\r\n\t\t<div class=\"inputs-ctn\">\r\n\t\t\t<div class=\"left-col\">TIEMPO DE PREPARACI\u00d3N: 3 a 4 d\u00edas<\/div>\r\n\t\t\t<div class=\"right-col\">\r\n\t\t\t\t<div class=\"top-col\"><span>Procedimiento para<\/span><input id=\"volume\" class=\"red\" type=\"number\" name=\"volume\" value=\"50\"><span>hL de vino a fermentar <span style=\"color: red\">(a indicar)<\/span><\/span><\/div>\r\n\t\t\t\t<div class=\"bol-col\"><span>a raz\u00f3n de 30 g\/hL de levaduras, lo que equivale a 1500 g SELECTYS LA MARQUISE<\/span><span class=\"sim-res\" data-res=\"1\"  style=\"color:red;\"><\/span><span> <span style=\"color:red;\">g<\/span> SELECTYS LA MARQUISE<\/span><\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>1- REHIDRATACI\u00d3N: 15 litros, durante 30 minutos<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"2\"><\/span> litres en 30 minutes<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>Preparar :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"3\"><\/span>g SELECTYS LA MARQUISE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"4\"><\/span><\/div><div class=\"right-col\">g de VIVACTIV PREMIER<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"5\"><\/span><\/div><div class=\"right-col\">litros de AGUA a 30\u00b0C (medir con un term\u00f3metro)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"6\"><\/span><\/div><div class=\"right-col\">g de AZ\u00daCAR<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Agitar bien al inicio de la rehidrataci\u00f3n, dejar reposar unos 25 minutos aprox.<br>\r\n\t\t\t\tPasados los 25 minutos, resuspender las levaduras y pasar a la etapa siguiente.\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>2- ACLIMATACI\u00d3N :<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"7\"><\/span> litros, durante 12 a 18 h, a 20\u00b0C (no sobrepasar las 24 h).<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Disminuci\u00f3n de la densidad de 1030 a 1005 aprox. (concentraci\u00f3n de az\u00facares en el medio de 100 g\/l)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>A\u00f1adir :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"8\"><\/span>kg de az\u00facar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"9\"><\/span><\/div><div class=\"right-col\">litros de VINO a fermentar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"10\"><\/span><\/div><div class=\"right-col\">litros de AGUA TIBIA<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"11\"><\/span><\/div><div class=\"right-col\">g de VIVACTIV PERFORMANCE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Agitar bien de nuevo. Conservar a 20\u00b0C. Volver a agitar unas 3 o 4 veces.<br>\r\n\t\t\t\tAtenci\u00f3n a la formaci\u00f3n de espuma en esta etapa; tiene que haber espacio suficiente en el dep\u00f3sito.\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>3\u2013 DESARROLLO DEL PIE DE CUBA :<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"12\" style=\"padding-left:0;\"><\/span> litros, durante 2 d\u00edas, a 20\u00b0C<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Disminuci\u00f3n de la densidad de 1030 a 1005 aprox. (concentraci\u00f3n de az\u00facares en el medio de 100 g\/l)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Stade indispensable si alcool acquis est sup \u00e0 11,5\u00b0vol.<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>A\u00f1adir :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"13\"><\/span> kg de az\u00facar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"14\"><\/span><\/div><div class=\"right-col\">litros de VINO a fermentar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"15\"><\/span><\/div><div class=\"right-col\">litros de AGUA TIBIA<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"16\"><\/span><\/div><div class=\"right-col\">g de VIVACTIV PERFORMANCE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Airear 3 veces al d\u00eda mediante un remontado con aireaci\u00f3n con bomba (mejor con un \"MICROBULLEUR\").<br>\r\n\t\t\t\tSeguir la disminuci\u00f3n de la densidad 1 vez al d\u00eda y controlar la eventual aparici\u00f3n de malos sabores (reducci\u00f3n).<br>\r\n\t\t\t\tA\u00f1adir al dep\u00f3sito de vino con agitaci\u00f3n y aireaci\u00f3n (despu\u00e9s de comprobar que el vino aguanta el aire).\r\n\t\t\t<\/p>\r\n\t\t\t<p><u>Importante :<\/u> Para una mayor probabilidad de \u00e9xito es necesario detoxificar el medio antes de a\u00f1adir las levaduras<br>\r\n\t\t\t\t(VIVACTIV ECORCE o VIVACTIV CONTROLE) y utilizar un activador de fermentaci\u00f3n completo (VIVACTIV PERFORMANCE) al a\u00f1adir las levaduras ya que el medio se encuentra agotado en mayor o menor medida en factores de crecimiento\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t<div class=\"sim-infos\">\r\n\t\t<div class=\"white\">SO2 molec. &gt; 0.60 = buena protecci\u00f3n<\/div>\r\n\t\t<div class=\"yellow\">SO2 molec. 0.35 a 0.60 = protecci\u00f3n m\u00ednima<\/div>\r\n\t\t<div class=\"orange\">SO2 molec. &lt; 0.35 = mala protecci\u00f3n < 0.35 = mauvaise protection<\/div>\r\n\t<\/div>\r\n\t<div class=\"sim-footer\">\r\n\t\t<div class=\"sim-actions\">\r\n\t\t\t<div class=\"actions-top\">\r\n\t\t\t\t<div id=\"send-mail\" class=\"action-btn\">Enviar los resultados por mail<\/div>\r\n\t\t\t\t<div id=\"print-results\" class=\"action-btn\">Imprimir los resultados<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"message-box\"><\/div>\r\n\t\t\t<div class=\"actions-bot\">\r\n\t\t\t\t<div class=\"action-input\">\r\n\t\t\t\t\t<label for=\"mail-sender\">correu electr\u00f2nic del remitente<\/label>\r\n\t\t\t\t\t<input id=\"mail-sender\" type=\"email\" name=\"mail-sender\">\r\n\t\t\t\t<\/div>\r\n\t\t\t\t<div class=\"action-input\">\r\n\t\t\t\t\t<label for=\"mail-receiver\">correu electr\u00f2nic electr\u00f3nico del destinatario<\/label>\r\n\t\t\t\t\t<input id=\"mail-receiver\" type=\"email\" name=\"mail-receiver\">\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\t\r\n<\/div>\n<\/div><\/section><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-2066","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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