{"id":777614,"date":"2026-06-30T17:54:39","date_gmt":"2026-06-30T15:54:39","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/"},"modified":"2026-11-02T19:52:21","modified_gmt":"2026-11-02T18:52:21","slug":"viniliquid-fermentative-power","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/","title":{"rendered":"ViniLiquid\u2122: lo que 15 a\u00f1os nos han ense\u00f1ado sobre el poder fermentativo"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1527009305\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n       <div id=\"text-box-141579513\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1>ViniLiquid\u2122: lo que 15 a\u00f1os nos han ense\u00f1ado sobre el poder fermentativo<\/h1>\n<p>Por C\u00e9cile Bergia y Etienne Dorignac<\/p>\n<p>                  <\/div>\n           <\/div>\n                            \n<style>\n#text-box-141579513 {\n  width: 81%;\n}\n#text-box-141579513 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1527009305 {\n  padding-top: 200px;\n  background-color: #ffffff;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_329342456\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n    <div class=\"row\"  id=\"row-1854861144\">\n        \n\t<div id=\"col-224633991\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-1175299098\" class=\"col medium-10 small-12 large-10\"  >\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_1571172379\">\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\/2026\/06\/viniliquid_IG_1920-1024x576.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1024x576.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-800x450.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-768x432.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1536x864.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-600x338.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920.avif 1920w\" sizes=\"(max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"982a2c\" style=\"--dominant-color: #982a2c;\" \/>\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_1571172379 {\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-826219591\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <div class=\"row\"  id=\"row-504940937\">\n        \n\t<div id=\"col-1273899701\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Cuando Fermentis lanz\u00f3 por primera vez <strong>ViniLiquid\u2122<\/strong>, el concepto era sencillo: un activador de la fermentaci\u00f3n a base de levadura autolisada, formulado y estabilizado en forma l\u00edquida. Durante los siguientes 15 a\u00f1os, los en\u00f3logos reportaron fermentaciones m\u00e1s r\u00e1pidas y completas, poblaciones de levadura m\u00e1s saludables y vinos con una expresi\u00f3n arom\u00e1tica superior. El formato l\u00edquido no fue solo una decisi\u00f3n de envasado, sino t\u00e9cnica.<\/p>\n<h2>La conclusi\u00f3n clave de 15 a\u00f1os de datos de campo:<\/h2>\n<p>La forma f\u00edsica importa tanto como la composici\u00f3n nutricional en lo que respecta al poder fermentativo. <strong>ViniLiquid\u2122<\/strong> fue el primer activador de fermentaci\u00f3n a base de levadura autolisada producido y estabilizado en forma l\u00edquida, generando diferencias cuantificables en el comportamiento de la levadura.<\/p>\n<h2>Repensando el verdadero significado de la &quot;nutrici\u00f3n en la fermentaci\u00f3n&quot;<\/h2>\n<p>La mayor\u00eda de las conversaciones sobre nutrici\u00f3n en la fermentaci\u00f3n se centran en el nitr\u00f3geno (YAN). Sin embargo, el poder fermentativo es la capacidad conjunta de un nutriente para:<\/p>\n<ul>\n<li>Aumentar la velocidad de fermentaci\u00f3n y reducir el tiempo total<\/li>\n<li>Favorecer la finalizaci\u00f3n de la fermentaci\u00f3n bajo condiciones de estr\u00e9s<\/li>\n<li>Mantener la viabilidad de la levadura, especialmente en las etapas finales<\/li>\n<li>Reducir los factores de estr\u00e9s perjudiciales para las bacterias l\u00e1cticas<\/li>\n<\/ul>\n<h2>\u00bfQu\u00e9 determina el poder fermentativo?<\/h2>\n<p>El YAN es importante, pero el poder fermentativo tambi\u00e9n depende de:<\/p>\n<ul>\n<li>Elementos de soporte insolubles (cortezas de levadura)<\/li>\n<li>Factores de supervivencia (esteroles, \u00e1cidos grasos insaturados)<\/li>\n<li>Factores de crecimiento (vitaminas, minerales)<\/li>\n<li>La forma f\u00edsica de administraci\u00f3n<\/li>\n<\/ul>\n<p>Los derivados de levadura abordan estas dimensiones de manera simult\u00e1nea. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160526002114\">Las investigaciones confirman<\/a> que compuestos como los p\u00e9ptidos, los esteroles y las manoprote\u00ednas mejoran la integridad de la membrana celular y modulan el aroma del vino.<\/p>\n<h2>\u00bfPor qu\u00e9 el formato l\u00edquido lo cambia todo?<\/h2>\n<p><strong>ViniLiquid\u2122<\/strong> es un autolisado de levadura altamente degradado que combina fracciones solubles e insolubles en una matriz l\u00edquida estable. Esto preserva la biodisponibilidad mejor que los formatos secos.<\/p>\n<h2>Poder fermentativo superior frente a los autolisados secos<\/h2>\n<p>En ensayos, <strong>ViniLiquid\u2122<\/strong> redujo el tiempo de fermentaci\u00f3n hasta en un <strong>42%<\/strong> al combinarse con microadici\u00f3n de ox\u00edgeno, superando a las alternativas secas.<\/p>\n<p>        \t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <!-- Graphiques et images --><br \/>\n    <div class=\"row\"  id=\"row-235171366\">\n        \n\t<div id=\"col-810576170\" class=\"col hide-for-small medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-1262427472\" class=\"col medium-8 small-12 large-8\"  >\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_206126461\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"501\" height=\"389\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\" class=\"attachment-original size-original has-transparency\" alt=\"Trial conditions: Chardonnay must, France. Must parameters shown above.\" data-has-transparency=\"true\" data-dominant-color=\"d5e7e3\" style=\"--dominant-color: #d5e7e3;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_206126461 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Condiciones del ensayo: mosto de chardonnay, Francia.<\/em><\/p>\n<p>            \t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1705321585\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"605\" height=\"414\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\" class=\"attachment-original size-original has-transparency\" alt=\"CO\u2082 flow rate over time: ViniLiquid\u2122 vs. dry autolysate vs. unsupplemented control.\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif 605w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2-600x411.avif 600w\" sizes=\"(max-width: 605px) 100vw, 605px\" data-has-transparency=\"true\" data-dominant-color=\"f9f7f7\" style=\"--dominant-color: #f9f7f7;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1705321585 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Condiciones del ensayo: mosto de chardonnay, Francia.<\/em><\/p>\n<p>        \t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-1895938259\" class=\"col hide-for-small medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <div class=\"row\"  id=\"row-1188455635\">\n        \n\t<div id=\"col-898416267\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3>\u00bfPor qu\u00e9 el formato l\u00edquido marca la diferencia?<\/h3>\n<p>El autolisado l\u00edquido se dispersa de inmediato, lo que garantiza que los factores de supervivencia y los esteroles est\u00e9n disponibles sin tiempo de latencia.<\/p>\n<h3>Mejor viabilidad de la levadura, especialmente al final de la fermentaci\u00f3n<\/h3>\n<p><strong>ViniLiquid\u2122<\/strong> estimula la poblaci\u00f3n y viabilidad de las levaduras en la segunda mitad de la fermentaci\u00f3n, reduciendo las paradas de fermentaci\u00f3n y mejorando la previsibilidad.<\/p>\n<p>            <!-- Autres sections (Impact on Wine Quality, Practical Gains, etc.) --><br \/>\n            <!-- ... 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