{"id":27928,"date":"2020-03-17T15:44:00","date_gmt":"2020-03-17T14:44:00","guid":{"rendered":"http:\/\/fermentis.com\/faq\/"},"modified":"2026-10-23T13:22:16","modified_gmt":"2026-10-23T11:22:16","slug":"faq","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/faq\/","title":{"rendered":"FAQ"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_1693098834\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t<img decoding=\"async\" width=\"1940\" height=\"758\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/fermentis-corporate-bg.jpg\" class=\"bg attachment- size-\" alt=\"\" \/>\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\t<\/div>\n\n\t\t\n<style>\n#section_1693098834 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  min-height: 400px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_903990070\">\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-632109647\">\n\n\t<div id=\"col-400022352\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-400022352 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-8146059\" 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<div class=\"row row-small row-box-shadow-1 row-box-shadow-4-hover\"  id=\"row-527365963\">\n\n\t<div id=\"col-38002784\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t\t<div class=\"icon-box featured-box icon-box-top text-left\"  >\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n<h1 class=\"lead thin-font\" style=\"text-align: center\">Foire aux questions (FAQ)<\/h1>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-527365963 > .col > .col-inner {\n  padding: 30px 30px 30px 30px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-8146059 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-281779502\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-281779502 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_903990070 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_2089282543\">\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-1577515288\">\n\n\t<div id=\"col-1939513368\" 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 class=\"accordion_title\">Distributeurs de levures Fermentis (\u00e0 l\u2019\u00e9chelle mondiale)<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-3482747810\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3482747810-label\" class=\"accordion-title plain\" href=\"#accordion-item-o\u00f9-puis-je-trouver-ou-acheter-vos-levures-?\" aria-expanded=\"false\" aria-controls=\"accordion-3482747810-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>O\u00f9 puis-je trouver ou acheter vos levures ?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3482747810-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3482747810-label\">\n\t\t\t\n<p>Les levures Fermentis sont disponibles dans le monde entier gr\u00e2ce \u00e0 un vaste r\u00e9seau de distributeurs. Retrouvez-les tous ici\u00a0: <a href=\"https:\/\/fermentis.com\/fr\/distributor-list\/\">https:\/\/fermentis.com\/fr\/distributor-list\/<\/a><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1144251331\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1144251331 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Conservation<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2364669597\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2364669597-label\" class=\"accordion-title plain\" href=\"#accordion-item-puis-je-utiliser-le-restant-d&#039;un-sachet-de-500-g,-une-fois-ouvert-?-\" aria-expanded=\"false\" aria-controls=\"accordion-2364669597-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Puis-je utiliser le restant d&#039;un sachet de 500 g, une fois ouvert ? <\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2364669597-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2364669597-label\">\n\t\t\t\n<p>Pour les sachets de 500 g, nous d\u00e9conseillons d&#8217;utiliser un sachet ouvert. Cependant, pour un sachet dont l&#8217;air a \u00e9t\u00e9 chass\u00e9 et qui a \u00e9t\u00e9 bien referm\u00e9, nous avons constat\u00e9 qu&#8217;il peut \u00eatre conserv\u00e9 une semaine au r\u00e9frig\u00e9rateur sans probl\u00e8me. Veuillez noter qu\u2019apr\u00e8s la p\u00e9riode d\u2019entreposage, le sachet de levure doit \u00eatre maintenu \u00e0 temp\u00e9rature ambiante jusqu\u2019\u00e0 ce que la levure revienne elle\u2011m\u00eame \u00e0 temp\u00e9rature ambiante. Ce processus ne peut avoir lieu qu&#8217;une seule fois.  \u00a0En effet, lorsque vous sortez le sachet du r\u00e9frig\u00e9rateur et que vous le laissez revenir \u00e0 temp\u00e9rature ambiante, de l&#8217;humidit\u00e9 se forme naturellement qui est impossible \u00e0 \u00e9liminer.  L&#8217;humidit\u00e9 est le deuxi\u00e8me ennemi de la levure s\u00e8che active, apr\u00e8s l&#8217;air&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1172597978\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1172597978 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;R\u00e9hydratation<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-245488718\" class=\"accordion-item\">\n\t\t<a id=\"accordion-245488718-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;quels\" aria-expanded=\"false\" aria-controls=\"accordion-245488718-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Quels<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-245488718-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-245488718-label\">\n\t\t\t\n<p>L&#039;\u00e9l\u00e9ment principal \u00e0 retenir concernant la r\u00e9hydratation de la levure est qu&#039;elle doit \u00eatre effectu\u00e9e en milieu st\u00e9rile.  Que ce soit de l&#039;eau ou du mo\u00fbt, ils doivent \u00eatre st\u00e9riles. Si vous optez pour l&#039;eau, portez-la \u00e0 \u00e9bullition puis faites-la refroidir afin d&#039;\u00e9viter que la levure ne meurt. C&#039;est le principal inconv\u00e9nient. Mais l&#039;avantage de l&#039;eau st\u00e9rile, est que la levure ne se d\u00e9veloppera pas (absence de sucre). Vous pouvez ainsi la conserver plus longtemps dans ces conditions st\u00e9riles, par rapport au mo\u00fbt, car du CO\u2082 commencerait \u00e0 se former&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1157934538\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1157934538-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;j&#039;ai\" aria-expanded=\"false\" aria-controls=\"accordion-1157934538-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;J&#039;ai<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1157934538-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1157934538-label\">\n\t\t\t\n<p><br data-source=\"\" \/>Non, ce n&#8217;est pas vrai. Il existe un risque de l\u00e9g\u00e8re perte de viabilit\u00e9 (environ 3 \u00e0 6 %), mais cela n&#8217;aura aucun impact sur la fermentation<\/p>\n<p>&#8221;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-2337370595\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2337370595-label\" class=\"accordion-title plain\" href=\"#accordion-item-je-vois-que-la-temp\u00e9rature-de-r\u00e9hydratation-recommand\u00e9e-pour-la-levure-de-bi\u00e8re-ale-est-de-25-\u00b0-29-\u00b0c-?-la-temp\u00e9rature-d&#039;ensemencement-pour-mon-ale-est-de-18-\u00b0c.-est-ce-que-cela-va-compromettre-l&#039;activit\u00e9-de-la-levure-?\" aria-expanded=\"false\" aria-controls=\"accordion-2337370595-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Je vois que la temp\u00e9rature de r\u00e9hydratation recommand\u00e9e pour la levure de bi\u00e8re Ale est de 25 \u00b0-29 \u00b0C ? La temp\u00e9rature d&#039;ensemencement pour mon Ale est de 18 \u00b0C. Est-ce que cela va compromettre l&#039;activit\u00e9 de la levure ?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2337370595-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2337370595-label\">\n\t\t\t\n<p><br data-source=\"\" \/>La temp\u00e9rature de r\u00e9hydratation recommand\u00e9e est une temp\u00e9rature optimale. En dehors de cette plage optimale (tant que la temp\u00e9rature est sup\u00e9rieure \u00e0 10 \u00b0C), vous ne compromettrez pas l\u2019activit\u00e9 de la levure, mais vous pourriez obtenir une phase de latence plus longue en d\u00e9but de fermentation. Bien s\u00fbr, ce point d\u00e9pend d&#8217;autres facteurs influen\u00e7ant la fermentation (qualit\u00e9 du mo\u00fbt, temp\u00e9rature de fermentation, densit\u00e9 initiale, etc.)<\/p>\n<p>&#8221;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3909238472\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3909238472-label\" class=\"accordion-title plain\" href=\"#accordion-item-quelle-quantit\u00e9-d\u2019eau-recommandez-vous-pour-la-r\u00e9hydratation-?\" aria-expanded=\"false\" aria-controls=\"accordion-3909238472-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Quelle quantit\u00e9 d\u2019eau recommandez-vous pour la r\u00e9hydratation ?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3909238472-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3909238472-label\">\n\t\t\t\n<p>Le rapport optimal pour nos levures est de 1\/10. La levure est peu sensible au rapport levure\/eau. Si vous d\u00e9passez ce rapport de 1\/10, vous pourriez rencontrer des probl\u00e8mes techniques dus \u00e0 une viscosit\u00e9 plus \u00e9lev\u00e9e.&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1586842448\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1586842448-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;pouvez-vous\" aria-expanded=\"false\" aria-controls=\"accordion-1586842448-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Pouvez-vous<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1586842448-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1586842448-label\">\n\t\t\t\n<p>Nous ne recommandons pas d&#039;a\u00e9rer le mo\u00fbt en conditions normales. La levure s\u00e8che a \u00e9t\u00e9 produite et s\u00e9ch\u00e9e selon un savoir-faire sp\u00e9cifique du Groupe Lesaffre, afin de maximiser la teneur en ergost\u00e9rols des cellules. Ceci permet \u00e0 la levure de se d\u00e9velopper et de fermenter correctement. Toutefois, l&#039;a\u00e9ration du mo\u00fbt est possible dans certains cas particuliers, par exemple en cas de r\u00e9utilisation de la levure. Il n&#039;y a aucune diff\u00e9rence (concernant l&#039;oxyg\u00e8ne) entre les Ales et les Lagers&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-389479854\" class=\"accordion-item\">\n\t\t<a id=\"accordion-389479854-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;recommandez-vous\" aria-expanded=\"false\" aria-controls=\"accordion-389479854-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Recommandez-vous<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-389479854-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-389479854-label\">\n\t\t\t\n<p>Nous ne recommandons pas l&#039;utilisation d&#039;agents de r\u00e9hydratation. Bien qu&#039;ils ne nuisent pas aux levures, nous n&#039;observons aucun effet positif sur notre gamme. En r\u00e9alit\u00e9, nous pensons que si effet il y a, il sera li\u00e9 aux nutriments ajout\u00e9s lors de la fermentation. Un ajustement pr\u00e9cis de la nutrition pendant la fermentation est donc largement suffisant&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1129625453\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1129625453 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Taux<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1655151957\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1655151957-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;quel\" aria-expanded=\"false\" aria-controls=\"accordion-1655151957-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Quel<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1655151957-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1655151957-label\">\n\t\t\t\n<p>Le taux d&#039;ensemencement recommand\u00e9 pour nos souches de Lager, lors d&#039;une premi\u00e8re utilisation de levure s\u00e8che active, est de 80 \u00e0 120 g\/hl, correspondant \u00e0 7 \u00e0 11 millions de cellules\/ml, et pour les Ales, de 50 \u00e0 80 g\/hl, correspondant \u00e0 3 \u00e0 5 millions de cellules\/ml. Car le dosage standard dans nos emballages est d&#039;environ 10\u00d710\u2079 cellules\/g. Sur l&#039;emballage, nous n&#039;indiquons pas les r\u00e9sultats standards, mais une garantie minimale absolue, soit 6\u00d710\u2079 cellules viables\/g. Il s&#039;agit d&#039;une indication g\u00e9n\u00e9rale qui ne tient pas compte des diff\u00e9rents ph\u00e9notypes des levures. Les diff\u00e9rentes levures ont des cin\u00e9tiques diff\u00e9rentes (<a href=\"https:\/\/en.calameo.com\/read\/006283727c66d91d6d47c\" target=\"_blank\" rel=\"noopener noreferrer\">voir plus d&#039;informations dans nos Conseils et Astuces<\/a>).<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-446832425\" class=\"accordion-item\">\n\t\t<a id=\"accordion-446832425-label\" class=\"accordion-title plain\" href=\"#accordion-item-si-j\u2019utilise-une-dose-de-levure-sup\u00e9rieure-aux-80\u202fg\/hl-pr\u00e9conis\u00e9s,-disons-150\u202fg\/hl,-existe\u2011t\u2011il-un-risque-ou-un-effet-ind\u00e9sirable-sur-le-produit-fini-?\" aria-expanded=\"false\" aria-controls=\"accordion-446832425-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Si j\u2019utilise une dose de levure sup\u00e9rieure aux 80\u202fg\/hl pr\u00e9conis\u00e9s, disons 150\u202fg\/hl, existe\u2011t\u2011il un risque ou un effet ind\u00e9sirable sur le produit fini ?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-446832425-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-446832425-label\">\n\t\t\t\n<p>Lors d&#8217;une premi\u00e8re utilisation de levure s\u00e8che active, augmenter la quantit\u00e9 ensemenc\u00e9e permet de r\u00e9duire le temps de fermentation et le risque d&#8217;autolyse. Par exemple, doubler la quantit\u00e9 de levurage permet un cycle de multiplication suppl\u00e9mentaire, et donc un temps de fermentation plus court. Le taux d&#8217;ensemencement peut modifier le profil aromatique, mais il est difficile d&#8217;\u00e9tablir une r\u00e8gle g\u00e9n\u00e9rale\u00a0: il d\u00e9pend de la souche et des mati\u00e8res premi\u00e8res utilis\u00e9es&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-981859545\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-981859545 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Propagation<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2739111475\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2739111475-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;un\" aria-expanded=\"false\" aria-controls=\"accordion-2739111475-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Un<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2739111475-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2739111475-label\">\n\t\t\t\n<p>Nous savons qu&#039;apr\u00e8s 18 heures de fermentation, l&#039;ajout d&#039;oxyg\u00e8ne augmente les niveaux de diac\u00e9tyle et d&#039;ald\u00e9hyde<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1697518535\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1697518535 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Qualit\u00e9<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1896414478\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1896414478-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;les\" aria-expanded=\"false\" aria-controls=\"accordion-1896414478-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Les<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1896414478-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1896414478-label\">\n\t\t\t\n<div>Certaines de nos \u00e9tiquettes de produits incluent d\u00e9sormais la mention d&#039;allerg\u00e8ne \u00ab contient du bl\u00e9 \u00bb. Cependant, nos produits peuvent \u00eatre consid\u00e9r\u00e9s comme \u00ab\u00a0sans gluten\u00a0\u00bb. Veuillez consulter la l\u00e9gislation par r\u00e9gion ci-dessous.<\/div>\n<div><\/div>\n<div><strong>Pour les \u00c9tats-Unis\u00a0:<\/strong><\/div>\n<div><\/div>\n<div>la loi am\u00e9ricaine (FALCPA) exige que les ingr\u00e9dients \u00e0 base de bl\u00e9 soient mentionn\u00e9s comme allerg\u00e8nes. Dans notre cas, la levure est produite \u00e0 partir de sirop de glucose d\u00e9riv\u00e9 de bl\u00e9.<\/div>\n<div><\/div>\n<div>Cependant, nos produits sont consid\u00e9r\u00e9s comme \u00ab\u00a0sans gluten\u00a0\u00bb car ces ingr\u00e9dients d\u00e9riv\u00e9s du bl\u00e9 sont transform\u00e9s pour \u00e9liminer le gluten, conform\u00e9ment aux normes de la FDA pour les aliments \u00ab\u00a0sans gluten\u00a0\u00bb.<\/div>\n<div><\/div>\n<div><strong>Pour l\u2019Union europ\u00e9enne\u00a0:<\/strong><\/div>\n<div><\/div>\n<div>Cet \u00e9tiquetage n\u2019est pas obligatoire en vertu de la l\u00e9gislation europ\u00e9enne, car notre levure est produite \u00e0 partir de sirop de glucose d\u00e9riv\u00e9 de bl\u00e9, qui est exempt\u00e9 de fa\u00e7on permanente d\u2019\u00e9tiquetage des allerg\u00e8nes en vertu du r\u00e8glement (CE) n\u00b0\u00a01169\/2011.<\/div>\n<div><\/div>\n<div>Conform\u00e9ment au r\u00e8glement (CE) n\u00b0\u00a0828\/2014, nos produits sont consid\u00e9r\u00e9s comme \u00ab\u00a0sans gluten\u00a0\u00bb car la teneur en gluten est inf\u00e9rieure \u00e0 20\u00a0mg\/kg dans le produit fini.<\/div>\n<div><\/div>\n<div><strong>Pour l\u2019Australie et la Nouvelle-Z\u00e9lande\u00a0:<\/strong><\/div>\n<div><\/div>\n<div>La mention \u00ab\u00a0contient du bl\u00e9\u00a0\u00bb n\u2019est requise ni en Australie ni en Nouvelle-Z\u00e9lande.<\/div>\n<div>Notre levure est produite \u00e0 partir de sirop de glucose d\u00e9riv\u00e9 de bl\u00e9. Selon les FSANZ, cet ingr\u00e9dient est exempt\u00e9 de l\u2019\u00e9tiquetage obligatoire &quot;bl\u00e9&quot; si la teneur en gluten est inf\u00e9rieure \u00e0 20\u00a0mg\/kg.<\/div>\n<div><\/div>\n<div>Nos produits r\u00e9pondent aux normes FSANZ relatives \u00e0 l\u2019absence de gluten, car le gluten n\u2019est pas d\u00e9tectable dans le produit final malgr\u00e9 des m\u00e9thodes de test tr\u00e8s sensibles.<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1429857493\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1429857493-label\" class=\"accordion-title plain\" href=\"#accordion-item-ogm\" aria-expanded=\"false\" aria-controls=\"accordion-1429857493-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>OGM<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1429857493-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1429857493-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;Les souches de levure produites par la soci\u00e9t\u00e9 Lesaffre pour la fabrication des levures s\u00e8ches actives Fermentis ne contiennent aucun organisme g\u00e9n\u00e9tiquement modifi\u00e9 (OGM), tel que d\u00e9fini par la directive europ\u00e9enne 2001\/18\/CE du 12 mars 2001 (qui remplace la loi europ\u00e9enne 90\/220\/CEE). En cons\u00e9quence, nous garantissons que les levures s\u00e8ches actives Fermentis ne sont soumises \u00e0 aucune autre condition d&#039;\u00e9tiquetage au titre des directives 1829\/2003 et 1830\/2003&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3759768206\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3759768206-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;j&#039;ai\" aria-expanded=\"false\" aria-controls=\"accordion-3759768206-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;J&#039;ai<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3759768206-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3759768206-label\">\n\t\t\t\n<p>Le monost\u00e9arate de sorbitane (SMS = E491) est un \u00e9mulsifiant autoris\u00e9 pour la levure s\u00e8che. Les sp\u00e9cifications du SMS utilis\u00e9 par Fermentis sont conformes aux normes de la FAO\/OMS, du Codex des produits chimiques alimentaires et de la CEE. Les acides gras utilis\u00e9s pour la synth\u00e8se du SMS sont d&#039;origine v\u00e9g\u00e9tale&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n<div class=\"accordion\">\n\t<div id=\"accordion-1877918633\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1877918633-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;saccharomyces\" aria-expanded=\"false\" aria-controls=\"accordion-1877918633-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Saccharomyces<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1877918633-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1877918633-label\">\n\t\t\t\n<p>La taxonomie des levures (fa\u00e7on dont nous les classons) a \u00e9t\u00e9 modifi\u00e9e suite aux progr\u00e8s des sciences g\u00e9n\u00e9tiques. Aujourd&#039;hui, on consid\u00e8re les levures de type Lager, ou levures Saccharomyces, capables de m\u00e9taboliser le m\u00e9libiose (un sucre particulier), contrairement aux levures de type Ale. Les levures de type Lager sont class\u00e9es <em>Saccharomyces pastorianus<\/em> et les levures de type Ale <em>Saccharomyces cerevisiae.<\/em><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-101100986\" class=\"accordion-item\">\n\t\t<a id=\"accordion-101100986-label\" class=\"accordion-title plain\" href=\"#accordion-item-peut-on-utiliser-les-levures-s\u00e8ches-actives-fermentis-pour-la-production-de-bi\u00e8res-biologiques,-m\u00eame-si-elles-ne-sont-pas-certifi\u00e9es-biologiques-?\" aria-expanded=\"false\" aria-controls=\"accordion-101100986-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Peut-on utiliser les levures s\u00e8ches actives Fermentis pour la production de bi\u00e8res biologiques, m\u00eame si elles ne sont pas certifi\u00e9es biologiques ?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-101100986-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-101100986-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;La l\u00e9gislation europ\u00e9enne autorise les brasseurs \u00e0 utiliser des levures non biologiques dans la production de bi\u00e8res biologiques&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-277802836\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-277802836 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Processus<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2342541515\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2342541515-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;quelle\" aria-expanded=\"false\" aria-controls=\"accordion-2342541515-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Quelle<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2342541515-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2342541515-label\">\n\t\t\t\n<p>Pour la refermentation, essayez notre levure SafAle\u2122 F-2. Elle consomme d&#039;abord le glucose, puis le fructose. Cette souche respectera le profil aromatique de votre bi\u00e8re et n\u2019apportera aucune autre saveur \u00e0 votre produit final. De plus, elle produira un joli trouble (sans flocs) et se d\u00e9posera au fond de la bouteille.&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-689604867\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-689604867 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Questions<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-179196368\" class=\"accordion-item\">\n\t\t<a id=\"accordion-179196368-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;d&#039;o\u00f9\" aria-expanded=\"false\" aria-controls=\"accordion-179196368-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;D&#039;o\u00f9<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-179196368-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-179196368-label\">\n\t\t\t\n<p>Les levures sont pr\u00e9sentes dans l&#039;environnement, mais contrairement \u00e0 une id\u00e9e r\u00e9pandue, pas n\u00e9cessairement dans les vignobles. La recherche scientifique a d\u00e9montr\u00e9 que les micro-organismes sont transport\u00e9s par le vent, les humains, les oiseaux et surtout les insectes (gu\u00eapes, abeilles et mouches). Comme aucun oiseau ni insecte n&#039;est sp\u00e9cifique \u00e0 une parcelle ni \u00e0 un terroir donn\u00e9, l&#039;id\u00e9e que chaque levure soit sp\u00e9cifique \u00e0 une parcelle ou \u00e0 un terroir n&#039;est pas \u00e9tablie, m\u00eame si des recherches r\u00e9centes ont montr\u00e9 la r\u00e9currence de quelques souches parmi des centaines identifi\u00e9es au m\u00eame endroit. \u00c0 vrai dire, les souches de levures responsables de la fermentation spontan\u00e9e (moins d&#039;une douzaine) sont impr\u00e9visibles. Les populations de levures contiennent une grande diversit\u00e9 de souches, qui migrent constamment. Par exemple, certaines levures pr\u00e9sentes dans le vignoble de la rivi\u00e8re Kemeu en Nouvelle-Z\u00e9lande sont les m\u00eames que les levures europ\u00e9ennes que l&#039;on trouve\u2026 dans des f\u00fbts de ch\u00eane fran\u00e7ais\u00a0! Gr\u00e2ce aux nouveaux outils d&#039;analyse g\u00e9n\u00e9tique, toutes les souches de levures peuvent d\u00e9sormais \u00eatre identifi\u00e9es avec pr\u00e9cision.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-1612137632\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1612137632-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;o\u00f9\" aria-expanded=\"false\" aria-controls=\"accordion-1612137632-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Basculer\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;O\u00f9<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1612137632-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1612137632-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;La levure meurt \u00e0 la fin de la fermentation alcoolique et se d\u00e9pose au fond des f\u00fbts\/cuves&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/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_2089282543 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1511637352\">\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-1948261883\">\n\n\t<div id=\"col-1657867453\" class=\"col small-&quot;12&quot; large-12\"  >\n\t\t\t\t<div class=\"col-inner text-&quot;center&quot;\"  >\n\t\t\t\n\t\t\t\n<h2 style=\"text-align: center\"><span style=\"font-size: 180%;color: #ef7500\">Parlons-en<\/span><\/h2>\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<p style=\"text-align: center\"><strong>Vous n&#039;avez pas trouv\u00e9 de r\u00e9ponse \u00e0 votre question\u00a0?<\/strong><\/p>\n<\/div>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1657867453 > .col-inner {\n  padding: &quot;0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1883235447\" 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\/fr\/contact\/\" class=\"button primary box-shadow-1 box-shadow-2-hover\" >\n\t<i class=\"icon-envelop\" aria-hidden=\"true\"><\/i>\t<span>Contactez-nous<\/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\n\t\t\n<style>\n#section_1511637352 {\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":27946,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27928","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.7 (Yoast SEO v28.7) - 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