{"id":21182,"date":"2022-10-20T10:38:29","date_gmt":"2022-10-20T08:38:29","guid":{"rendered":"https:\/\/oenobrands.com\/solution-2\/stabilizzazione-del-vino\/stabilizzazione-proteica\/"},"modified":"2026-04-10T12:03:32","modified_gmt":"2026-04-10T10:03:32","slug":"stabilizzazione-proteica","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/it\/soluzioni\/stabilizzazione-del-vino\/stabilizzazione-proteica\/","title":{"rendered":"Stabilizzazione proteica"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-large-font-size\"><strong>Che cos\u2019\u00e8 la stabilizzazione proteica?<\/strong><\/h2>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p><strong>La stabilit\u00e0 \u00e8 uno degli aspetti pi\u00f9 importanti valutati nella qualit\u00e0 di un vino<\/strong>. <strong>La presenza di proteine instabili, soprattutto nei vini bianchi e rosati, pu\u00f2 portare alla formazione di intorbidamenti<\/strong> durante lo stoccaggio e il trasporto.<\/p>\n\n\n\n<p><strong>Le proteine PR (pathogenesis-related) sono le principali molecole <\/strong>instabili responsabili dell\u2019intorbidamento proteico nella maggior parte dei vini bianchi, rosati e spumanti. Queste proteine devono essere rimosse. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p>Le due principali sottoclassi presenti nel vino sono le proteine simili alla taumatina (TLP) e le chitinasi (M. Marangon, 2017). <strong>La concentrazione di queste proteine <\/strong>(prodotte dalla pianta come difesa contro i funghi) dipende dal vitigno (Sauvignon, Verdejo, Traminer, ecc.) e dal livello di agenti patogeni presenti nei vigneti.<\/p>\n\n\n\n<p><strong>Come mostrato nella Figura 1<\/strong>, le alte temperature, i tannini del sughero derivati dai solfati e i <strong>composti fenolici contribuiscono tutti al fenomeno di aggregazione che porta alla formazione di intorbidamenti.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"805\" height=\"489\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-1.png\" alt=\"\" class=\"wp-image-22672\" style=\"width:768px;height:462px\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-1.png 805w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-1-300x182.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-1-768x467.png 768w\" sizes=\"auto, (max-width: 805px) 100vw, 805px\" \/><figcaption class=\"wp-element-caption\">Schema che mostra il processo di denaturazione e aggregazione delle proteine termolabili nel vino, adattato da M. Marangon 2008.<\/figcaption><\/figure>\n<\/div>\n\n\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>La maggior parte delle volte, i produttori utilizzano alte dosi di bentonite <\/strong>(fino a 200 g\/hL) per mantenere stabili le proteine nel vino. Questo trattamento \u00e8 generalmente considerato efficace, <strong>ma presenta alcuni importanti limiti:<\/strong> <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Non facile da utilizzare<\/li>\n\n\n\n<li>Rilascio potenziale di metalli pesanti<\/li>\n\n\n\n<li>Assorbimento dei composti aromatici = perdita di qualit\u00e0<\/li>\n\n\n\n<li>Perdita di vino e notevole quantit\u00e0 di sedimenti da eliminare (implicazioni sui costi)<\/li>\n<\/ul>\n\n\n\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Come possiamo aiutarti?<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7;flex-basis:47%\">\n<p>Per evitare questi svantaggi, noi di Oenobrands, abbiamo sviluppato <strong>Rapidase<sup>\u00ae<\/sup><\/strong> <strong>Proteostab<\/strong>, una formulazione enzimatica liquida con attivit\u00e0 proteasica specifica.<\/p>\n\n\n\n<p><strong>Rapidase<\/strong> <strong>Protosetab<\/strong> \u00e8 attivo su chitinasi e proteine simili alla taumatina, responsabili della formazione di intorbidamento nei vini bianchi, rosati, spumanti e rossi. <strong>Rapidase Protosetab viene aggiunto alla miscela poco prima di un trattamento termico.<\/strong> Questo passaggio \u00e8 necessario per denaturare le proteine instabili e consentire la loro idrolisi da parte di questa preparazione enzimatica proteolitica (endopeptidasi) (Figura 2). <\/p>\n\n\n\n<p><strong>Senza lo shock termico<\/strong>, l\u2019effetto dell\u2019enzima potrebbe essere parziale e non sufficiente a prevenire l\u2019instabilit\u00e0 proteica. <strong>Dopo il trattamento termico<\/strong>, il mosto deve essere raffreddato il pi\u00f9 rapidamente possibile, dopo di che si segue il protocollo enologico standard. <strong>Il corretto utilizzo di Rapidase Protosetab garantir\u00e0 la stabilit\u00e0 proteica del vino, evitando cos\u00ec la necessit\u00e0 di ulteriori trattamenti con bentonite<\/strong>. La stabilit\u00e0 proteica pu\u00f2 essere verificata con il consueto test termico. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:1%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7;flex-basis:50%\">\n<p>Questo enzima \u00e8 una proteasi acida chiamata Aspargillopepsina I, prodotta mediante fermentazione controllata di un ceppo selezionato di <em>Aspergillus niger.<\/em><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-text-color has-background wp-element-button\" href=\"https:\/\/oenobrands.com\/it\/prodotto\/enzima\/rapidase\/rapidase-proteostab\/\" style=\"background-color:#f1c400\" target=\"_blank\" rel=\"noreferrer noopener\">Rapidase Proteostab<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image zoooom\">\n<figure class=\"aligncenter size-full is-resized\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"655\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-2.png\" alt=\"\" class=\"wp-image-22676\" style=\"width:auto;height:400px\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-2.png 555w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-2-254x300.png 254w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\" \/><figcaption class=\"wp-element-caption\">Meccanismo d&#8217;azione di Rapidase Proteostab. Il ripiegamento pu\u00f2 anche essere descritto come una parziale rottura della conformazione proteica per rendere i siti attivi accessibili all&#8217;enzima proteolitico. <\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Prove di vinificazione Oenobrands <\/strong><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<p>Dal 2019, in collaborazione con i nostri distributori, <strong>Oenobrands ha svolto numerose prove in diversi scenari di vinificazione per testare l\u2019efficacia <\/strong>di Rapidase Proteostab in condizio<\/p>\n\n\n\n<p>Le uve rosse termoflashate in Argentina e le uve bianche in Spagna, Portogallo e Italia sono risultate stabili alle proteine (heat test &lt; 2 NTU) dopo il trattamento con la nuova formulazione di proteasi acida. <\/p>\n\n\n\n<p>Non \u00e8 stato necessario alcun trattamento con bentonite e si \u00e8 ottenuta la qualit\u00e0 del vino desiderata, evitando le perdite di vino e i costi di smaltimento della bentonite.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-full\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"796\" height=\"520\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-3.png\" alt=\"\" class=\"wp-image-22680\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-3.png 796w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-3-300x196.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-3-768x502.png 768w\" sizes=\"auto, (max-width: 796px) 100vw, 796px\" \/><figcaption class=\"wp-element-caption\">Prove Rapidase Proteostab durante il 2020 e il 2021. Gew\u00fcrztraminer e Sauvignon blanc dall\u2019Italia, Verdejo dalla Spagna e Malbec e Syrah dall\u2019Argentina. <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ci sono effetti negativi sulla qualit\u00e0 del vino dovuti al riscaldamento? <\/strong><\/h2>\n\n\n\n<div class=\"wp-block-group has-background\" style=\"background-color:#f7f7f7\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-background\" style=\"background-color:#f7f7f7\">Numerosi esperimenti hanno dimostrato <strong>che non si verificano variazioni evidenti <\/strong>nel profilo sensoriale del vino con o senza proteasi quando il riscaldamento viene effettuato in modo continuo e con attrezzature efficaci per 1-2 minuti a 70\u201375 \u00b0C.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-full zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1002\" height=\"208\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-5.png\" alt=\"\" class=\"wp-image-22684\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-5.png 1002w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-5-300x62.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-5-768x159.png 768w\" sizes=\"auto, (max-width: 1002px) 100vw, 1002px\" \/><figcaption class=\"wp-element-caption\"><em>Risultati della degustazione triangolare. Chasselas (Svizzera). Riscaldamento del vino a 70 \u00b0C per 1 minuto (studio Oenoppia, 2017). Proteasi testata: Aspergillopepsin I.   <\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<figure class=\"wp-block-image size-full zoooom\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"1005\" height=\"174\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-4.png\" alt=\"\" class=\"wp-image-22689\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-4.png 1005w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-4-300x52.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-4-768x133.png 768w\" sizes=\"auto, (max-width: 1005px) 100vw, 1005px\" \/><figcaption class=\"wp-element-caption\">Risultati del test triangolare. Sauvignon blanc (Australia). Riscaldamento del mosto a 75 \u00b0C per 1 minuto. (Marangon et al., 2012). Proteasi testata: miscela di Aspergillopepsina I e II.Triangle tasting results. Sauvignon blanc (Australia). Heating of must at 75 \u00b0C for 1 min. (Marangon et al., 2012). Tested protease: Aspergillopepsin I and II mixture.   <\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Cosa succede se Rapidase Proteostab viene utilizzato durante la fermentazione alcolica? <\/strong><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p>Rapidase Proteostab \u00e8 stato valutato in paesi dove \u00e8 consentito usarlo senza la fase obbligatoria di riscaldamento.<\/p>\n\n\n\n<p>Abbiamo scoperto che l\u2019efficacia del trattamento con <strong>Rapidase Proteostab su proteine non riscaldate e instabili pu\u00f2 variare a causa di un incompleto dispiegamento.<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p>La stabilit\u00e0 proteica \u00e8 influenzata dal vitigno, <strong>dalle condizioni sanitarie del vigneto<\/strong> e, potenzialmente, <strong>dall\u2019equilibrio tra chitinasi e TLP.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n<div class=\"wp-block-image zoooom\">\n<figure class=\"aligncenter size-full\"><img alt=\"\" loading=\"lazy\" decoding=\"async\" width=\"964\" height=\"391\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-6.png\" alt=\"\" class=\"wp-image-22693\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-6.png 964w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-6-300x122.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2025\/12\/IT-solution-stabilisation-proteique-rapidase-proteostab-6-768x312.png 768w\" sizes=\"auto, (max-width: 964px) 100vw, 964px\" \/><figcaption class=\"wp-element-caption\">Risultati del test termico e della riduzione della torbidit\u00e0 nei vini fermentati con Rapidase Proteostab a 10 mL\/hL, ad eccezione del Gew\u00fcrztraminer a 5 mL\/hL. Le prove sono state effettuate nel 2020 e nel 2021. <\/figcaption><\/figure>\n<\/div>\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#545859\">Scopri la gamma RAPIDASE<\/h1>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fdcfc74e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/oenobrands.com\/it\/prodotto\/enzima\/rapidase\/\" style=\"background-color:#545859\" target=\"_blank\" rel=\"noreferrer noopener\">RAPIDASE<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"http:\/\/oenobrands.com\/wp-content\/uploads\/2023\/05\/OENOBRANDS-Rapidase-bandeau.png\" alt=\"OENOBRANDS-Rapidase-banner\" class=\"wp-image-4529\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<hr class=\"wp-block-separator has-text-color has-alpha-channel-opacity has-background\" style=\"background-color:#8a918e;color:#8a918e\"\/>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\"><strong>E voi, cosa ne pensate?<\/strong><\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Grazie a un team altamente qualificato di esperti in numerosi settori, Oenobrands si impegna a offrire ai produttori di vino soluzioni innovative e scientificamente valide, nonch\u00e9 a mettere in risalto le sinergie positive tra i suoi prodotti.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group wp-container-content-9cfa9a5a is-content-justification-left\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-8c890d92 wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-left\" style=\"font-size:0.9rem;font-style:normal;font-weight:600;letter-spacing:1px;text-transform:uppercase\">Cerca la tua soluzione o il tuo prodotto<\/p>\n\n\n<form role=\"search\" method=\"get\" action=\"https:\/\/oenobrands.com\/it\/\" class=\"wp-block-search__button-outside wp-block-search__icon-button wp-block-search\"    ><label class=\"wp-block-search__label screen-reader-text\" for=\"wp-block-search__input-1\" >Cerca<\/label><div class=\"wp-block-search__inside-wrapper\"  style=\"width: 100%\"><input class=\"wp-block-search__input\" id=\"wp-block-search__input-1\" placeholder=\"\" value=\"\" type=\"search\" name=\"s\" required  style=\"border-width: 1px\"\/><button aria-label=\"Cerca\" class=\"wp-block-search__button has-icon wp-element-button\" type=\"submit\"  style=\"border-width: 1px\"><svg class=\"search-icon\" viewBox=\"0 0 24 24\" width=\"24\" height=\"24\">\n\t\t\t\t\t<path d=\"M13 5c-3.3 0-6 2.7-6 6 0 1.4.5 2.7 1.3 3.7l-3.8 3.8 1.1 1.1 3.8-3.8c1 .8 2.3 1.3 3.7 1.3 3.3 0 6-2.7 6-6S16.3 5 13 5zm0 10.5c-2.5 0-4.5-2-4.5-4.5s2-4.5 4.5-4.5 4.5 2 4.5 4.5-2 4.5-4.5 4.5z\"><\/path>\n\t\t\t\t<\/svg><\/button><\/div><\/form><\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:3px\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center\">Raccontaci le tue difficolt\u00e0 e ti risponderemo<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/it\/contattaci\/\" target=\"_blank\" rel=\"noreferrer noopener\">contattaci<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Che cos\u2019\u00e8 la stabilizzazione proteica? 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