1.0Agriconcepthttps://agriconcept.am/amzaruhidanielyanhttps://agriconcept.am/am/author/zaruhidanielyan/rich600338<blockquote class="wp-embedded-content" data-secret="cgkf6AjEY8"><a href="https://agriconcept.am/am/product/x-pro-protection/">X-PRO® Protection</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://agriconcept.am/am/product/x-pro-protection/embed/#?secret=cgkf6AjEY8" width="600" height="338" title="“X-PRO® Protection” — Agriconcept" data-secret="cgkf6AjEY8" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://agriconcept.am/wp-includes/js/wp-embed.min.js </script>https://agriconcept.am/wp-content/uploads/2024/09/feqgweg.png720720Specific inactivated yeast (LIS) originating from the innovative X-PRO® process. Dosage: 5 to 30 g/hL even in multiple additions since the first steps after alcoholic fermentation, during wine’s fining and clarifying operations. 5 to 15 g/hL in specific vinification processes, from pressing to must, for the reduction of the final levels of sulphur dioxide. In the final stages preceding bottling, doses can be significantly lower, for example 0,5 to 3 g/hL. Code: 003913