{"id":44110,"date":"2022-01-27T18:00:01","date_gmt":"2022-01-27T17:00:01","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/"},"modified":"2026-09-18T16:05:58","modified_gmt":"2026-09-18T14:05:58","slug":"safoeno-pr-106-e2u-trials","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/","title":{"rendered":"Resultados de los ensayos E2U\u2122 con Saf\u0152no\u2122 PR-106."},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1706056543\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"bg attachment-large size-large\" alt=\"\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1203170972\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-732156247\" class=\"text\">\n\t\t\n<h2> Resultados de los ensayos con Saf\u0152no\u2122 PR-106 E2U\u2122<\/h2>\n<p><i>Por Etienne Dorignac, director t\u00e9cnico y en\u00f3logo de Fermentis<\/i><\/p>\n\t\t\n<style>\n#text-732156247 {\n  color: rgb(255,255,255);\n}\n#text-732156247 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1203170972 {\n  width: 82%;\n}\n#text-box-1203170972 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1706056543 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-1706056543 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-1706056543 .banner-bg img {\n  object-position: 28% 40%;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"row align-center\"  id=\"row-1621369888\">\n\n\t<div id=\"col-2035076891\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row\"  id=\"row-328614942\">\n\n\t<div id=\"col-835930431\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Es Saf\u0152no\u2122 PR-106 una cepa de levadura E2U\u2122?<\/p>\n<p>La respuesta r\u00e1pida es s\u00ed, lo que significa que se puede utilizar de diversas formas: tras su rehidrataci\u00f3n o a\u00f1adi\u00e9ndola directamente al recipiente de fermentaci\u00f3n. T\u00fa decides.<\/p>\n<p>Ahora bien, la respuesta larga tambi\u00e9n es s\u00ed, pero quiz\u00e1 podamos entrar en un poco m\u00e1s de detalle y explicar exactamente c\u00f3mo la hemos probado, presentar los resultados y por qu\u00e9 podemos afirmar con seguridad que Saf\u0152no\u2122 PR-106 es E2U\u2122 (f\u00e1cil de usar).<\/p>\n<p>Estos experimentos se llevaron a cabo con un mosto de Chardonnay est\u00e1ndar adecuado para vinos base espumosos, con un pH bajo (&lt;3,2) y una ligera deficiencia de YAN (nitr\u00f3geno disponible para la levadura) (YAN (mg\/l) \/ Az\u00facares (g\/l) = 0,7).<\/p>\n<p>Las dos condiciones experimentales diferentes fueron:<\/p>\n<ul>\n<li><strong>rehidrataci\u00f3n y aclimataci\u00f3n<\/strong> (rehidrataci\u00f3n en agua a 35 \u00b0C durante 15 minutos), seguida de la adici\u00f3n de mosto (1:1, 15 minutos de aclimataci\u00f3n al az\u00facar y a la temperatura) y, a continuaci\u00f3n, la inoculaci\u00f3n en el mosto<\/li>\n<li><strong>Inoculaci\u00f3n directa<\/strong> (inoculaci\u00f3n por espolvoreo en el mosto)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1994932491\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_383586457\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1536x864.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass.jpg 1920w\" sizes=\"(max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_383586457 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-514429756\">\n\n\t<div id=\"col-1019672314\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1051370848\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1686\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg\" class=\"attachment-original size-original\" alt=\"Sugar content in Saf\u0152no PR 106\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-800x703.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1024x899.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-768x674.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1536x1349.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-600x527.jpg 600w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1051370848 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1761167822\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong><u>Fig. 1 &#8211; Seguimiento de los az\u00facares al final de la fermentaci\u00f3n<\/u><\/strong><\/p>\n<p>Desde el punto de vista t\u00e9cnico, al comparar los az\u00facares residuales en el vino durante la fermentaci\u00f3n, se observa que, a pesar de un inicio ligeramente m\u00e1s lento, la fermentaci\u00f3n mediante inoculaci\u00f3n directa, de hecho, finaliza m\u00e1s r\u00e1pido.<\/p>\n<p>Ambos m\u00e9todos completan con \u00e9xito la fermentaci\u00f3n, lo cual, por supuesto, es el resultado esperado. Por lo tanto, en lo que respecta al rendimiento de la fermentaci\u00f3n, los resultados apuntan a que Saf\u0152no\u2122 PR-106 es E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-688123640\">\n\n\t<div id=\"col-1811603244\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1525366689\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1920\" height=\"937\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg\" class=\"attachment-original size-original\" alt=\"Saf\u0152no PR 106 components - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-800x390.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1024x500.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-768x375.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1536x750.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-600x293.jpg 600w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1525366689 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong><u>Fig. 2 \u2013 Perfil anal\u00edtico tras la fermentaci\u00f3n<\/u><\/strong><\/p>\n<p>Al examinar los an\u00e1lisis realizados al final de la fermentaci\u00f3n, llama la atenci\u00f3n lo poco que difieren ambas fermentaciones. Todos los criterios coinciden casi a la perfecci\u00f3n.<\/p>\n<p>El contenido de alcohol es id\u00e9ntico, los niveles de glucosa y fructosa son muy similares, la acidez es id\u00e9ntica y el SO<sub>\u2082<\/sub> total es muy similar.<\/p>\n<p>Lo que nos indica este gr\u00e1fico desde un punto de vista t\u00e9cnico es que los dos vinos son b\u00e1sicamente id\u00e9nticos. Este es otro indicador claro de que Saf\u0152no\u2122 PR-106 es, efectivamente, E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1456215636\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Resultados de la cata<\/strong><\/p>\n<p>Las pruebas triangulares realizadas por un panel cualificado de 14 expertos en vino no muestran ninguna diferencia significativa entre los dos vinos, ya sean fermentados mediante inoculaci\u00f3n directa o mediante rehidrataci\u00f3n y aclimataci\u00f3n.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-477009588\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Conclusi\u00f3n<\/strong><\/p>\n<p>Los diversos resultados de este estudio apuntan todos a una conclusi\u00f3n clara. Saf\u0152no\u2122 PR-106 es, sin lugar a dudas, E2U\u2122. El rendimiento de la fermentaci\u00f3n es muy similar en ambas condiciones (inoculaci\u00f3n directa <em>frente a <\/em>rehidrataci\u00f3n con aclimataci\u00f3n).<\/p>\n<p>Los vinos finales elaborados de estas dos formas son id\u00e9nticos desde un punto de vista t\u00e9cnico.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1383477889\">\n\n\t<div id=\"col-1758667546\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Volver a la opini\u00f3n de los expertos<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":44111,"parent":42975,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-44110","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.6 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Resultados de los ensayos E2U\u2122 con Saf\u0152no\u2122 PR-106. - Fermentis<\/title>\n<meta name=\"description\" content=\"Ensayos de fermentaci\u00f3n con Saf\u0152no\u2122 PR-106 con dos formas de inoculaci\u00f3n diferentes. 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