{"id":279042,"date":"2014-08-02T10:50:51","date_gmt":"2014-08-02T08:50:51","guid":{"rendered":"https:\/\/www.bkwine.com\/?p=279042"},"modified":"2020-10-20T12:39:08","modified_gmt":"2020-10-20T10:39:08","slug":"jasning-omvand-ordning","status":"publish","type":"post","link":"https:\/\/www.bkwine.com\/sv\/nyheter\/jasning-omvand-ordning\/","title":{"rendered":"J\u00e4sning i omv\u00e4nd ordning"},"content":{"rendered":"

Det danska kemif\u00f6retaget Chr. Hansen lanserar n\u00e5got helt nytt lagom till sk\u00f6rden 2014.<\/p>\n

Detta helt nya heter Viniflora NoVA och \u00e4r en ny generation mj\u00f6lkbakterier som har isolerats fr\u00e5n j\u00e4sande must. Arbetet har gjorts i samarbete med professor Maret du Toit p\u00e5 universitet i Stellenbosch i Sydafrika.<\/p>\n

Mj\u00f6lkbakterier anv\u00e4nds i vintillverkningen f\u00f6r att s\u00e4tta ig\u00e5ng den malolaktiska j\u00e4sningen, en process som alla r\u00f6da viner genomg\u00e5r och som f\u00f6rvandlar \u00e4ppelsyra till mjukare mj\u00f6lksyra. Normalt sett genomg\u00e5r vinet den malolaktiska j\u00e4sningen efter den alkoholiska j\u00e4sningen. Med Viniflora NoVA fungerar det precis tv\u00e4rtom.<\/p>\n

Den malolaktiska processen sker i druvmusten, allts\u00e5 innan alkoholhj\u00e4sningen. F\u00f6rdelarna \u00e4r m\u00e5nga s\u00e4ger Chr. Hansen: hela j\u00e4sningsprocessen g\u00e5r snabbare, risken f\u00f6r att det ska bildas flyktiga syror under de f\u00f6rsta kritiska dagarna innan den alkoholiska j\u00e4sningen \u00e4r ig\u00e5ng minskar och man kan dessutom klara sig p\u00e5 en mindre m\u00e4ngd svavel.<\/p>\n

L\u00e4s mer p\u00e5 chr-hansen.com<\/a>.<\/p>\n

\"Fermenting
Fermenting grapes and must, copyright BKWine Photography<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Det danska kemif\u00f6retaget Chr. Hansen lanserar n\u00e5got helt nytt lagom till sk\u00f6rden 2014. Detta helt nya heter Viniflora NoVA och \u00e4r en ny generation mj\u00f6lkbakterier som har isolerats fr\u00e5n j\u00e4sande must. Arbetet har gjorts i samarbete med professor Maret du Toit p\u00e5 universitet i Stellenbosch i Sydafrika. Mj\u00f6lkbakterier anv\u00e4nds i vintillverkningen f\u00f6r att s\u00e4tta ig\u00e5ng […]<\/p>\n","protected":false},"author":4,"featured_media":338920,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[374,241,826,414,2131],"class_list":["post-279042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nyheter","tag-jasning","tag-jast","tag-vetenskap","tag-vinifikation","tag-vinskola"],"_links":{"self":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/279042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/comments?post=279042"}],"version-history":[{"count":0,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/279042\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media\/338920"}],"wp:attachment":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media?parent=279042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/categories?post=279042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/tags?post=279042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}