{"id":27951,"date":"2020-03-18T00:00:00","date_gmt":"2020-03-17T23:00:00","guid":{"rendered":"http:\/\/fermentis.com\/brasser-avec-e2u\/"},"modified":"2026-04-13T20:47:10","modified_gmt":"2026-04-13T18:47:10","slug":"brewing-easy-2-use","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/beer\/brewing-easy-2-use\/","title":{"rendered":"Brassage avec E2U\u2122"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1743229701\">\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-1391581346\" 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<p><br data-source=\"\n\n\"><\/p>\n<h1><span style=\"font-size: 80%\"><strong>Brassage avec E2U\u2122<\/strong><\/span><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Plus besoin de r\u00e9hydratation<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><em>Par Gino Baart<\/em><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1391581346 {\n  width: 81%;\n}\n#text-box-1391581346 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1743229701 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\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_579431783\">\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-998351858\">\n\n\t<div id=\"col-495180216\" 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><br data-source=\"\n\n\"><\/p>\n<p>L\u2019utilisation de levure s\u00e8che active a \u00e9t\u00e9 largement accept\u00e9e dans l\u2019industrie brassicole car la qualit\u00e9 et la diversit\u00e9 ont \u00e9t\u00e9 consid\u00e9rablement am\u00e9lior\u00e9es au cours de la derni\u00e8re d\u00e9cennie. En bref, la production de levure s\u00e8che active commence \u00e0 partir d\u2019un flacon de culture liquide pure suivi d\u2019une s\u00e9rie d\u2019\u00e9tapes de propagation dans des fermenteurs a\u00e9robies de volume croissant. Dans le fermenteur de production final, la levure est cultiv\u00e9e en a\u00e9robie. Ensuite, la levure est r\u00e9colt\u00e9e par centrifugation, concentr\u00e9e \u00e0 environ 32% de mati\u00e8re s\u00e8che par des filtres rotatifs sous vide et s\u00e9ch\u00e9e dans un s\u00e9choir \u00e0 lit fluidis\u00e9 dans lequel un s\u00e9chage rapide, homog\u00e8ne et protecteur est garanti. Pour permettre une bonne r\u00e9sistance \u00e0 la r\u00e9hydratation, la levure est enrob\u00e9e d&#039;un agent protecteur (le plus souvent l&#039;\u00e9mulsifiant v\u00e9g\u00e9tal monost\u00e9arate de sorbitan (MSS)) juste avant le s\u00e9chage.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>La poudre finale (voir figure 1) est compos\u00e9e de 94 \u00e0 97 % de mati\u00e8re s\u00e8che et est conditionn\u00e9e sous vide pour la prot\u00e9ger de l&#039;oxydation et de l&#039;humidit\u00e9 et permet une conservation jusqu&#039;\u00e0 3 ans. La longue dur\u00e9e de conservation est l\u2019un des principaux avantages de la levure s\u00e8che active. De plus, en ce qui concerne la gestion de la production, la levure s\u00e8che active pr\u00e9sente plusieurs autres avantages en remplacement de la propagation de levure liquide, comme par exemple des co\u00fbts consid\u00e9rablement inf\u00e9rieurs, l&#039;absence de besoin de gestion de la qualit\u00e9 de la levure (effectu\u00e9e par le fournisseur) et une augmentation massive de la flexibilit\u00e9 de la production. Par rapport \u00e0 la propagation de la levure, le temps de pr\u00e9paration de la levure s\u00e8che active peut presque \u00eatre n\u00e9glig\u00e9. L&#039;affirmation (toujours en circulation sur Internet) selon laquelle la levure propag\u00e9e a de meilleures performances de fermentation et produit une bi\u00e8re de meilleure qualit\u00e9 que la levure s\u00e8che active a \u00e9t\u00e9 r\u00e9fut\u00e9e dans plusieurs \u00e9tudes universitaires. En fait, les processus de fermentation et de s\u00e9chage ainsi que les recettes associ\u00e9es ont \u00e9t\u00e9 con\u00e7us pour optimiser la vitalit\u00e9, la viabilit\u00e9 et la puret\u00e9 de la levure au moment de la r\u00e9hydratation et du d\u00e9but de la fermentation. De nos jours, de nombreuses bi\u00e8res de haute qualit\u00e9 et prim\u00e9es sont produites avec de la levure s\u00e8che active.<\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2054603191\">\n\n\t<div id=\"col-1953409164\" class=\"col medium-4 small-12 large-4\"  >\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_1192422804\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"833\" height=\"557\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy.png 833w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-600x401.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-800x535.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-768x514.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-300x201.png 300w\" sizes=\"auto, (max-width: 833px) 100vw, 833px\" \/>\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_1192422804 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figure 1 : <\/strong><em>Image de microscopie optique de granul\u00e9s de poudre de levure s\u00e8che active avant emballage.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1588539043\" 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<p><br data-source=\"\n\n\"><\/p>\n<p>Pour pr\u00e9parer la levure s\u00e8che active pour la fermentation, il faut la r\u00e9hydrater. La proc\u00e9dure de r\u00e9hydratation standard consiste \u00e0 saupoudrer la quantit\u00e9 souhait\u00e9e de levure dans 10 fois son poids en eau st\u00e9rile ou en mo\u00fbt houblonn\u00e9 dans une plage de temp\u00e9rature optimale sp\u00e9cifique pour chaque levure et \u00e0 laisser reposer pendant une dur\u00e9e d\u00e9termin\u00e9e sous agitation douce. Ensuite, la cr\u00e8me de levure est introduite dans le fermenteur.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Bien que cette proc\u00e9dure se soit av\u00e9r\u00e9e efficace, les premiers r\u00e9sultats d&#039;une nouvelle \u00e9tude dans laquelle 3 proc\u00e9dures de r\u00e9hydratation diff\u00e9rentes, \u00e0 savoir la r\u00e9hydratation \u00e0 30\u00b0C avec agitation mod\u00e9r\u00e9e, la r\u00e9hydratation dans du mo\u00fbt \u00e0 15\u00b0P \u00e0 20\u00b0C avec agitation mod\u00e9r\u00e9e et l&#039;ensemencement direct sans r\u00e9hydratation, n&#039;indiquent aucune diff\u00e9rence significative dans les performances de fermentation pour toutes les levures de bi\u00e8re test\u00e9es (SafAle\u2122 S-04, SafAle\u2122 US-05, SafAle\u2122 K-97, SafAle\u2122 S-33, SafAle\u2122 WB-06, SafAle\u2122 BE-256, SafAle\u2122 T-58, SafAle\u2122 BE-134) et les levures de bi\u00e8re blonde (SafLager\u2122 S-23, SafLager\u2122 S-189 et SafLager\u2122 W-34\/70). \u00c0 la fin des fermentations, aucune diff\u00e9rence significative de concentration en \u00e9thanol, en sucres r\u00e9siduels et en compos\u00e9s volatils (ac\u00e9tald\u00e9hyde, esters, alcools sup\u00e9rieurs et dic\u00e9tones vicinales) entre les proc\u00e9dures de r\u00e9hydratation n&#039;a \u00e9t\u00e9 observ\u00e9e (voir figure 2). Cela indique que la proc\u00e9dure d&#039;ensemencement direct est ad\u00e9quate pour la fermentation.<\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1457311394\">\n\n\t<div id=\"col-1276494076\" class=\"col medium-9 small-12 large-9\"  >\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_1970799755\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-600x338.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-300x169.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-768x432.png 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\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_1970799755 {\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-399267597\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<p><b>Figure 2<\/b><i> \u2013 Performances fermentaires de SafAle\u2122 US-05 (taux d\u2019ensemencement 50 g\/hL, 15\u00b0P, 20\u00b0C) et concentration d\u2019\u00e9thanol, de sucres r\u00e9siduels et de volatils (ac\u00e9tald\u00e9hyde, esters, alcools sup\u00e9rieurs et dic\u00e9tones vicinales) \u00e0 la fin de la fermentation pour 3 proc\u00e9dures de r\u00e9hydratation diff\u00e9rentes (en triple).<\/i><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><i><u>DP<\/u> : ensemencement direct sans r\u00e9hydratation.<br \/><br data-source=\"\n\"> <u>W<\/u> : r\u00e9hydratation dans l&#039;eau \u00e0 30\u00b0C sous agitation mod\u00e9r\u00e9e,<br \/><br data-source=\"\n\"> <u>15\u00b0P<\/u> : r\u00e9hydratation en mo\u00fbt 15\u00b0P \u00e0 20\u00b0C sous agitation mod\u00e9r\u00e9e<\/i><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-228200697\">\n\n\t<div id=\"col-476580463\" 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><br data-source=\"\n\n\"><\/p>\n<p>En pratique, les \u00e9tapes cons\u00e9cutives pour un pitching direct sont :<\/p>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"><\/p>\n<li>Remplir le fermenteur avec 1\/3 du volume du mo\u00fbt (jusqu&#039;au sommet du c\u00f4ne CKT) \u00e0 une temp\u00e9rature de 21-29 \u00b0C<\/li>\n<p><br data-source=\"\n\"><\/p>\n<li>Saupoudrer les cellules de levure s\u00e8che actives directement dans le fermenteur<\/li>\n<p><br data-source=\"\n\"><\/p>\n<li>Ajouter les 2\/3 restants du volume de mo\u00fbt \u00e0 temp\u00e9rature de fermentation pour permettre le m\u00e9lange de la levure et du mo\u00fbt.<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><\/p>\n<p>La nouvelle proc\u00e9dure d\u2019ensemencement direct simplifie encore davantage la fermentation dans la pratique car elle \u00e9limine le besoin de r\u00e9hydratation de la levure s\u00e8che active avant le processus.<\/p>\n<p><br data-source=\"\n\n\"><\/p>\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_579431783 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1961024864\">\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-small\"  id=\"row-586693878\">\n\n\t<div id=\"col-1299079944\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"745\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart-600x559.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart-768x715.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h4>Gino Baart<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<p>Responsable des ventes &#8211; Europe du Nord<\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1299079944 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1215592664\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-645687246\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-645687246 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p><strong>Gino Baart (1973) est un brasseur professionnel<\/strong><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Dot\u00e9 d&#039;une solide expertise en physiologie et m\u00e9tabolisme des cellules microbiennes, il a une formation en alimentation, nutrition et biotechnologie (PhD), en g\u00e9nie des bioproc\u00e9d\u00e9s (MSc) et en g\u00e9nie chimique (BSc) et aime la fermentation. Fort d&#039;une exp\u00e9rience polyvalente dans des r\u00f4les acad\u00e9miques, techniques et manag\u00e9riaux au sein d&#039;instituts de recherche et d&#039;universit\u00e9s, il travaille d\u00e9sormais en tant que responsable technico-commercial pour le sp\u00e9cialiste des levures s\u00e8ches actives Fermentis afin d&#039;aider les brasseurs, les distillateurs et les vignerons \u00e0 cr\u00e9er la boisson alcoolis\u00e9e qu&#039;ils souhaitent.<\/p>\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_1961024864 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_192080503\">\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-small\"  id=\"row-265239858\">\n\n\t<div id=\"col-911825494\" 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\t<div id=\"gap-1061806433\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1061806433 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Retour aux avis d&#039;experts<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/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_192080503 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":29539,"parent":27950,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27951","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Brassage avec E2U\u2122 - Produits certifi\u00e9s faciles \u00e0 utiliser - Fermentis<\/title>\n<meta name=\"description\" content=\"Cet article d\u00e9taillera les avantages de l\u2019utilisation de nos levures faciles \u00e0 utiliser dans votre processus de fermentation. 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