{"id":27953,"date":"2020-03-18T00:00:00","date_gmt":"2020-03-17T23:00:00","guid":{"rendered":"http:\/\/fermentis.com\/comment-nous-etudions-le-comportement-de-la-levure\/"},"modified":"2026-04-27T10:42:46","modified_gmt":"2026-04-27T08:42:46","slug":"yeast-behaviour","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/beer\/yeast-behaviour\/","title":{"rendered":"Comment \u00e9tudions-nous le comportement des levures"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-2010396198\">\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-1736698405\" 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><span style=\"font-size: 80%\"><strong>Beer yeast behaviour &amp; characterisation<\/strong><\/span><\/h1>\n<p class=\"lead\">How we work to better understand yeast behaviour<\/p>\n<p><em>By Thomas Preston<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1736698405 {\n  width: 81%;\n}\n#text-box-1736698405 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-2010396198 {\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_649061620\">\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-810703793\">\n\n\t<div id=\"col-286186315\" 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><span style=\"font-weight: 400\">La levure est un micro-organisme vivant incroyable, utilis\u00e9 dans de nombreuses applications diff\u00e9rentes, allant des soins de sant\u00e9 \u00e0 l&#039;industrie alimentaire. Bien s\u00fbr, c&#039;est aussi un \u00e9l\u00e9ment essentiel du brassage, non seulement dans le processus de fermentation, mais aussi pour obtenir le bon style de bi\u00e8re. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Nous savons depuis de nombreuses ann\u00e9es que la levure a un impact crucial sur le profil aromatique et d\u2019autres propri\u00e9t\u00e9s sensorielles des boissons. <\/span><span style=\"font-weight: 400\">Cela affecte un large \u00e9ventail de caract\u00e9ristiques \u2013 telles que les notes fruit\u00e9es et florales, le caract\u00e8re ph\u00e9nolique ou \u00e9pic\u00e9, le corps de la bi\u00e8re et plus encore\u2026 <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Elle interagit \u00e9galement avec les autres ingr\u00e9dients du brassage et peut accentuer ou att\u00e9nuer certaines saveurs, comme les notes houblonn\u00e9es tropicales ou d\u2019agrumes de la bi\u00e8re.<\/span> <span style=\"font-weight: 400\">Chez Fermentis, une Business Unit de Lesaffre, l\u2019\u00e9quipe de recherche \u00e9tudie nos souches de levure depuis plusieurs ann\u00e9es. Jetons un \u0153il \u00e0 ce que nous avons fait.<\/span><\/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-618226851\">\n\n\t<div id=\"col-931538485\" 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_938717290\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"722\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-722x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-722x1024.jpg 722w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-600x851.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-212x300.jpg 212w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-768x1089.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019-1083x1536.jpg 1083w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/fermentis-baseline-2019.jpg 1199w\" sizes=\"auto, (max-width: 722px) 100vw, 722px\" \/>\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_938717290 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figure 1:\u00a0<\/strong><em>the original Fermentis baseline<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-377548149\" 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<h3>De la base de r\u00e9f\u00e9rence aux \u00e9tudes plus complexes<\/h3>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">La recherche originale chez Fermentis, dirig\u00e9e par notre analyste sensorielle, le Dr Gabriela Montandon, visait \u00e0 positionner diff\u00e9rentes souches de levures dans une seule matrice, afin de comparer leurs diff\u00e9rents profils. Des tests de toutes les souches de levure Fermentis ont \u00e9t\u00e9 r\u00e9alis\u00e9s dans des conditions identiques et basales, et l&#039;analyse sensorielle de chacune d&#039;entre elles a donn\u00e9 un aper\u00e7u complet de la gamme. <\/span><span style=\"font-weight: 400\">Le produit de cette \u00e9tude est le Fermentis Yeast Flavour Baseline \u2013 une illustration de la gamme bas\u00e9e sur le caract\u00e8re fruit\u00e9, \u00e9pic\u00e9 et neutre fourni par la levure.<\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Mais cela ne devait \u00eatre que la premi\u00e8re \u00e9tape d\u2019une \u00e9tude beaucoup plus complexe. Les levures ressemblent \u00e0 bien des \u00e9gards aux \u00eatres humains. Ils ont des personnalit\u00e9s et des caract\u00e8res. Ils se comportent et r\u00e9agissent diff\u00e9remment dans diff\u00e9rentes conditions. Une seule \u00e9tude de toutes les souches de levures dans les m\u00eames conditions ne suffirait jamais \u00e0 comprendre pleinement leur complexit\u00e9.<\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">C&#039;est pourquoi chez Fermentis, nous avons travaill\u00e9 sur une caract\u00e9risation compl\u00e8te de chaque souche de levure dont nous disposons, en essayant chacune d&#039;entre elles dans une vari\u00e9t\u00e9 de conditions diff\u00e9rentes et en collectant les donn\u00e9es de fermentation et sensorielles issues de ces essais.<\/span> <span style=\"font-weight: 400\">Dans le cadre d&#039;exp\u00e9riences en laboratoire et pilotes, en modifiant la temp\u00e9rature de fermentation, l&#039;extrait d&#039;origine, le taux d&#039;ensemencement ainsi que la concentration et les vari\u00e9t\u00e9s de houblon, l&#039;\u00e9quipe R&amp;D a collect\u00e9 d&#039;immenses quantit\u00e9s de donn\u00e9es sur la fa\u00e7on dont une souche de levure peut r\u00e9agir dans des milliers de conditions diff\u00e9rentes. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Des tests ont \u00e9t\u00e9 effectu\u00e9s afin d\u2019identifier quels composants pr\u00e9cis de saveur et d\u2019ar\u00f4me ont \u00e9t\u00e9 g\u00e9n\u00e9r\u00e9s dans chaque condition diff\u00e9rente. <\/span><span style=\"font-weight: 400\">L\u2019analyse de ces donn\u00e9es nous a aid\u00e9 \u00e0 comprendre nos propres souches de levure de mani\u00e8re extr\u00eamement compl\u00e8te. Autant sur les aspects performantiels (vitesse de fermentation, degr\u00e9 de fermentation, profils sucr\u00e9s\u2026) que sur les profils sensoriels (une compr\u00e9hension fine des saveurs et ar\u00f4mes g\u00e9n\u00e9r\u00e9s dans toutes les conditions).<\/span><\/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-1253502883\">\n\n\t<div id=\"col-779719341\" 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><br data-source=\"\n\n\"><\/p>\n<h3>Une entreprise qui prend du temps<\/h3>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">Cette recherche approfondie est men\u00e9e de mani\u00e8re scientifique par l\u2019\u00e9quipe Recherche &amp; D\u00e9veloppement de Fermentis. Chaque ann\u00e9e, deux \u00e0 trois souches sont caract\u00e9ris\u00e9es selon la m\u00e9thode expliqu\u00e9e pr\u00e9c\u00e9demment. C&#039;est une entreprise qui demande \u00e9norm\u00e9ment de temps, mais les r\u00e9sultats en valent vraiment la peine.<\/span> <span style=\"font-weight: 400\">En plus de l&#039;\u00e9quipe R&amp;D, Fermentis s&#039;appuie sur un solide panel d&#039;experts en d\u00e9gustation. Chaque semaine, une quarantaine de professionnels form\u00e9s sont amen\u00e9s \u00e0 tester les aspects sensoriels de toutes les bi\u00e8res cr\u00e9\u00e9es dans diff\u00e9rentes conditions. <\/span><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><span style=\"font-weight: 400\">C&#039;est une autre raison pour laquelle la recherche prend du temps, mais c&#039;est un \u00e9l\u00e9ment cl\u00e9 pour obtenir les r\u00e9sultats approfondis et complets que Fermentis s&#039;efforce d&#039;obtenir.<\/span> <span style=\"font-weight: 400\">Bien entendu, tout ce travail effectu\u00e9 en interne vise le m\u00eame objectif : aider les brasseurs \u00e0 cr\u00e9er les bi\u00e8res qu&#039;ils souhaitent et que nous aimons tous ! Et vous donner les meilleures informations possibles sur le comportement de la levure est essentiel pour y parvenir. <\/span><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-112927704\" 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\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_2055911623\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting.jpg 1000w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-600x450.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-800x600.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-768x576.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/characterisation-tasting-300x225.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/>\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_2055911623 {\n  width: 81%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figure 2:\u00a0<\/strong><em>the Fermentis beer panel in action<\/em><\/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_649061620 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1613387703\">\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-2076504642\">\n\n\t<div id=\"col-1636221532\" 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=\"1020\" height=\"1020\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1024x1024.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-800x800.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-450x450.png 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-768x768.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-1536x1536.png 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-2048x2048.png 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-300x300.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-600x600.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/03\/tpn-white-100x100.png 100w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\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<h4>Thomas Preston<\/h4>\n<p>Corporate Marketing Manager<\/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-1636221532 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1822893680\" 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-1702434354\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1702434354 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p><strong>Thomas Preston est notre expert en marketing num\u00e9rique<\/strong><\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Thomas est notre responsable marketing digital britannique, en charge du site web, de l&#039;application et des r\u00e9seaux sociaux. Il est titulaire d&#039;un MBA en Communication &amp; Marketing de l&#039;EFAP Lille Europe en France. Il produit \u00e9galement du contenu pour le site Web : r\u00e9daction d&#039;articles, cr\u00e9ation d&#039;illustrations et d&#039;autres outils marketing. Il appr\u00e9cie les bi\u00e8res de style belge, ainsi que les bi\u00e8res anglaises et assiste r\u00e9guli\u00e8rement au panel de bi\u00e8res Fermentis.<\/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_1613387703 {\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_894983353\">\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-1499345579\">\n\n\t<div id=\"col-1952915775\" 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-1135816650\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1135816650 {\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_894983353 {\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":27516,"parent":27950,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27953","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - 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