{"id":27910,"date":"2020-02-20T00:00:00","date_gmt":"2020-02-19T23:00:00","guid":{"rendered":"http:\/\/fermentis.com\/caracterisation-produit\/"},"modified":"2026-06-30T22:20:23","modified_gmt":"2026-06-30T20:20:23","slug":"product-characterisation","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/our-company\/research\/product-characterisation\/","title":{"rendered":"Caract\u00e9risation du produit"},"content":{"rendered":"\n  <div class=\"banner has-hover has-parallax\" id=\"banner-449347819\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" data-parallax=\"-6\" data-parallax-container=\".banner\" data-parallax-background>\n            <img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg\" class=\"bg attachment-original size-original\" alt=\"\" \/>                                    \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-449347819 {\n  padding-top: 200px;\n}\n#banner-449347819 .banner-bg img {\n  object-position: 54% 37%;\n}\n<\/style>\n  <\/div>\n\n\n\n\t<section class=\"section\" id=\"section_979592790\">\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\t<div id=\"gap-9658541\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-9658541 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row row-small\"  id=\"row-842804829\">\n\n\t<div id=\"col-1237064151\" 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=\"container section-title-container\" ><h1 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:159%;\">Caract\u00e9risation du produit<\/span><b aria-hidden=\"true\"><\/b><\/h1><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_979592790 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1000573972\">\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 row-large\"  id=\"row-1681769948\">\n\n\t<div id=\"col-608118102\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner text-left\"  >\n\t\t\t\n\t\t\t\n<p>La caract\u00e9risation des produits est probablement l\u2019activit\u00e9 la plus chronophage que l\u2019\u00e9quipe R&amp;D de Fermentis ait \u00e0 g\u00e9rer. Toutes les boissons ferment\u00e9es sont concern\u00e9es et l&#039;ampleur du travail est consid\u00e9rable.<\/p>\n<p>Les bases de la caract\u00e9risation des produits consistent \u00e0 comprendre comment diff\u00e9rentes variables interagissent mutuellement et s\u2019influencent. Chez Fermentis, nous nous int\u00e9ressons plus particuli\u00e8rement \u00e0 la mani\u00e8re dont nos levures et nos d\u00e9riv\u00e9s de levures r\u00e9agiront dans les diff\u00e9rentes situations.<\/p>\n<p><span style=\"font-size: 120%\"><strong>Cr\u00e9er une multitude de sc\u00e9narios<\/strong><\/span><\/p>\n<p>Pour cr\u00e9er un grand nombre de situations diff\u00e9rentes, comme celles auxquelles un brasseur ou un vigneron peut \u00eatre confront\u00e9, nous \u00e9laborons des milliers de variantes de bi\u00e8res et de vins, en changeant les conditions initiales (mo\u00fbt, c\u00e9page ou malt, ajouts de houblon, etc.), en changeant la souche de levure, en changeant les conditions de fermentation (temp\u00e9rature, taux d&#039;ensemencement, etc.) et parfois en changeant les d\u00e9riv\u00e9s de levure (ajout d&#039;auxiliaires de fermentation, etc.).<\/p>\n<p>Un exemple ? En utilisant 3 conditions initiales diff\u00e9rentes, 3 souches de levure, 3 conditions et 3 d\u00e9riv\u00e9s, on obtient 81 combinaisons diff\u00e9rentes !<\/p>\n<p><span style=\"font-size: 120%\"><strong>Caract\u00e9risation technique et sensorielle<\/strong><\/span><\/p>\n<p>Pour une caract\u00e9risation approfondie, chaque combinaison doit \u00eatre analys\u00e9e individuellement, en examinant les param\u00e8tres de performance fermentaire ainsi que les r\u00e9sultats sensoriels, ce qui implique des \u00e9valutations techniques et scientifiques ainsi que des s\u00e9ances de d\u00e9gustation.<\/p>\n<p>La caract\u00e9risation technique porte sur des param\u00e8tres tels que l&#039;alcool, l&#039;att\u00e9nuation (et bien d&#039;autres encore) tandis que la caract\u00e9risation sensorielle porte sur les composants du go\u00fbt et des notes aromatiques (saveurs fruit\u00e9es, amertume dans la bi\u00e8re&#8230;)<\/p>\n<p><span style=\"font-size: 120%\"><strong>Traitement et analyse des donn\u00e9es<\/strong><\/span><\/p>\n<p>Une fois toutes les donn\u00e9es recueillies et int\u00e9gr\u00e9es dans une base de donn\u00e9es, des \u00e9tudes scientifiques et statistiques sont r\u00e9alis\u00e9es pour comparer et analyser les diff\u00e9rentes situations afin d&#039;identifier les tendances de comportement et les leviers pr\u00e9cis pour am\u00e9liorer les profils sensorielles ou optimiser les performances de fermentation.<\/p>\n<p>Ces travaux peuvent ensuite \u00eatre formalis\u00e9s sous forme d&#039;articles techniques, publi\u00e9s et pr\u00e9sent\u00e9s lors d&#039;\u00e9v\u00e9nements de la Fermentis Academy et utilis\u00e9s pour des applications pratiques afin d&#039;am\u00e9liorer nos produits et services.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-424989537\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >Comprendre la caract\u00e9risation<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>Un exemple en \u0153nologie.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1022134679\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"880\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-880x1024.png\" class=\"attachment-large size-large\" alt=\"infography : from yeast strains to wine sensory characterisations\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-880x1024.png 880w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-688x800.png 688w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-768x893.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-1320x1536.png 1320w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained-600x698.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/characterisation-explained.png 1451w\" sizes=\"auto, (max-width: 880px) 100vw, 880px\" \/>\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_1022134679 {\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\t\t<\/div>\n\n\t\t\n<style>\n#section_1000573972 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":27909,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27910","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Caract\u00e9risation du produit - Fermentis<\/title>\n<meta name=\"description\" content=\"La caract\u00e9risation des produits consiste \u00e0 comprendre le comportement de nos levures et nos d\u00e9riv\u00e9s de levure dans diff\u00e9rentes situations. 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