{"id":27399354,"date":"2016-06-04T17:46:02","date_gmt":"2016-06-04T15:46:02","guid":{"rendered":"https:\/\/www.ghidimetalli.it\/ghidimetalli\/kontrollierte-atmosphaere-studie-des-onda-winzers\/"},"modified":"2016-06-04T17:46:02","modified_gmt":"2016-06-04T15:46:02","slug":"kontrollierte-atmosphaere-studie-des-onda-winzers","status":"publish","type":"post","link":"https:\/\/www.ghidimetalli.it\/de\/kontrollierte-atmosphaere-studie-des-onda-winzers\/","title":{"rendered":"Kontrollierte Atmosph\u00e4re, Studie des Onda-Winzers"},"content":{"rendered":"<h2>Der Onda-Winzer und die Phasen der Weinbereitung unter kontrollierter Atmosph\u00e4re<\/h2>\n<p>Dies ist eine Studie \u00fcber die Verwendung von <strong>kontrollierter Atmosph\u00e4re mit dem Onda-Winzer <\/strong>, die vom Department for Innovation in Biological, Agrifood and Forestry Systems (DIBAF) der Universit\u00e4t Tuscia in Zusammenarbeit mit Agricoltura Capodarco Soc. Coop. A R.L., Grottaferrata (RM). <\/p>\n<p>Der multifunktionale ONDA-Vinifikator erm\u00f6glicht es, die verschiedenen \u00f6nologischen Phasen in einer <strong>kontrollierten<\/strong> und durch Redox-Gase regulierten <strong>Atmosph\u00e4re<\/strong> durchzuf\u00fchren, dank technischer Gasinjektoren (Stickstoff, Argon, CO2, Sauerstoff oder eine Mischung), die an verschiedenen Stellen positioniert sind.<\/p>\n<p>Die Studie erm\u00f6glichte es, den Sauerstoffgehalt (ppb) w\u00e4hrend der Makro-Oxygenierung (0,2 l Luft\/min f\u00fcr 5 min) von Most aus Montepulciano-Trauben am dritten Tag der G\u00e4rung\/Mazeration in einem ONDA-Tank zu bestimmen, und unterstrich die N\u00fctzlichkeit der M\u00f6glichkeit, die verschiedenen technischen Gase in verschiedene Bereiche des Tanks zu injizieren.<\/p>\n<p>F\u00fcr weitere Informationen kontaktieren Sie uns bitte per E-Mail: <a href=\"mailto:info@ghidimetalli.it\">info@ghidimetalli.it<\/a> oder per Telefon unter 0572 32216<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der Onda-Winzer und die Phasen der Weinbereitung unter kontrollierter Atmosph\u00e4re Dies ist eine Studie \u00fcber die Verwendung von kontrollierter Atmosph\u00e4re mit dem Onda-Winzer , die vom Department for Innovation in Biological, Agrifood and Forestry Systems (DIBAF) der Universit\u00e4t Tuscia in Zusammenarbeit mit Agricoltura Capodarco Soc. Coop. A R.L., Grottaferrata (RM). Der multifunktionale ONDA-Vinifikator erm\u00f6glicht es, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":27397041,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75,85,76],"tags":[],"dipi_cpt_category":[],"class_list":["post-27399354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nachrichten","category-technische-artikel","category-welle"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kontrollierte Atmosph\u00e4re, Studie des Onda-Winzers<\/title>\n<meta name=\"description\" content=\"Der Onda Winemaker erm\u00f6glicht es, die verschiedenen \u00f6nologischen Phasen in einer kontrollierten und durch Redoxgas regulierten Atmosph\u00e4re 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