{"id":27957,"date":"2020-03-19T00:00:00","date_gmt":"2020-03-18T23:00:00","guid":{"rendered":"http:\/\/fermentis.com\/rondeur-dans-les-vins\/"},"modified":"2026-03-16T20:15:15","modified_gmt":"2026-03-16T19:15:15","slug":"roundness-in-wine","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/wine\/roundness-in-wine\/","title":{"rendered":"La rondeur dans le vin"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-2011648472\">\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-708945538\" 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>La rondeur dans les vins<\/strong><\/span><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Comment utiliser les levures et les d\u00e9riv\u00e9s de levure pour trouver l&#039;\u00e9quilibre parfait avec la structure et\/ou l&#039;acidit\u00e9<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p><em>Par Anne Flesch<\/em><\/p>\n<p><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-708945538 {\n  width: 81%;\n}\n#text-box-708945538 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-2011648472 {\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_735629136\">\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-608306382\">\n\n\t<div id=\"col-227941302\" 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>La rondeur dans les vins est de plus en plus demand\u00e9e sur le march\u00e9 car les nouveaux consommateurs ne sont pas habitu\u00e9s aux vins tr\u00e8s structur\u00e9s et ont tendance \u00e0 acheter de plus en plus de vins \u00ab pr\u00eats \u00e0 boire \u00bb qui ne n\u00e9cessitent pas de vieillissement en bouteille. Les vignerons recherchent des moyens plus rapides pour mettre sur le march\u00e9 des vins de haute qualit\u00e9. La rondeur est une composante importante du corps du vin car elle \u00e9quilibre la structure (polyph\u00e9nols) et l&#039;acidit\u00e9. Traditionnellement, la rondeur en bouche provient des polysaccharides tels que les mannoprot\u00e9ines lib\u00e9r\u00e9s par les fines mol\u00e9cules autolys\u00e9es pendant l&#039;\u00e9levage. Dans les vins rouges, ces polysaccharides interagissent avec les polyph\u00e9nols et les prot\u00e9ines pour augmenter le corps, adoucir le vin et diminuer l&#039;astringence. Cependant, aussi passionnant que soit de voir le vin \u00e9voluer avec le temps, il s\u2019agit d\u2019un processus tr\u00e8s complexe et lent qui peut cr\u00e9er des risques microbiologiques et organoleptiques et impliquer une immobilisation importante des ressources de la cave. C\u2019est la raison pour laquelle le vieillissement bas\u00e9 sur le mensonge est en d\u00e9clin dans la plupart des pays. Il existe aujourd&#039;hui de nombreux composants de rondeur et outils diff\u00e9rents avec lesquels les vignerons peuvent jouer.<\/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-710912522\">\n\n\t<div id=\"col-632663946\" 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<blockquote><p><br data-source=\"\n\"><\/p>\n<h3>EN CHOISISSANT LA BONNE LEVURE, LES VIGNERONS PEUVENT AM\u00c9LIORER LA SENSATION EN BOUCHE DE LEURS VINS.<\/h3>\n<p><br data-source=\"\n\"><\/p><\/blockquote>\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-621780386\">\n\n\t<div id=\"col-1313861879\" 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>Les levures se distinguent entre autres par leur capacit\u00e9 d&#039;autolyse et leur richesse en polysaccharides et peptides. Dans les vins rouges, cela affectera l\u2019extraction g\u00e9n\u00e9rale des polyph\u00e9nols et la perception des tanins. Certaines levures comme la HD S135 par exemple sont tr\u00e8s populaires en ce moment car elles ont \u00e9t\u00e9 s\u00e9lectionn\u00e9es pour am\u00e9liorer votre extraction de polyph\u00e9nols (tannins et anthocyanes) mais aussi pour produire rapidement des tannins plus onctueux pour une finale plus ronde. Du c\u00f4t\u00e9 des vins blancs, le GV S107 sera un meilleur choix pour produire une bouche ronde que le BC S103 ou le CK S102. Pour chaque vin il y a une levure \u00e9vidente pour sa fermentation ! SpringCell\u2122 Manno est un produit d\u00e9riv\u00e9 de la levure qui peut imiter le processus de vieillissement des levures \u00e0 une vitesse plus rapide. Imm\u00e9diatement disponibles dans le vin, les mannoprot\u00e9ines ajout\u00e9es peuvent am\u00e9liorer rapidement la rondeur des vins blancs ou rouges mais aussi \u00ab remplacer \u00bb les prot\u00e9ines naturelles en cas de suspicion d&#039;alt\u00e9ration. SpringFiner\u2122, notre agent de collage innovant \u00e0 base d&#039;extrait de prot\u00e9ines de levure, est \u00e9galement un produit parfait pour r\u00e9duire l&#039;astringence et am\u00e9liorer la douceur et la rondeur en raison de sa composition en petits peptides sucr\u00e9s. Bien entendu, un autre composant de la rondeur du vin est l&#039;alcool qui ajoute de la viscosit\u00e9 et du corps aux vins et le niveau de sucre r\u00e9siduel dans le vin fini. C&#039;est particuli\u00e8rement vrai pour les vins blancs. Avec une tol\u00e9rance et une r\u00e9sistance croissantes \u00e0 l&#039;\u00e9thanol au sein de la gamme Fermentis, les vignerons peuvent faire confiance \u00e0 nos levures pour terminer la fermentation m\u00eame \u00e0 des degr\u00e9s Brix \u00e9lev\u00e9s. Enfin, le \u00ab mythe \u00bb selon lequel la quantit\u00e9 de glyc\u00e9rol produite par la levure contribuait \u00e0 la rondeur des vins blancs est remis en question puisque l&#039;on sait d\u00e9sormais que la plupart des levures pr\u00e9sentes sur le march\u00e9 se situent sous le seuil de perception de 8-10 g\/L.<\/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_735629136 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_208081557\">\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-104218671\">\n\n\t<div id=\"col-1157413621\" 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=\"\" >\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"741\" height=\"728\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/Anne-Flesch-Fermentis.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/Anne-Flesch-Fermentis.jpg 741w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/Anne-Flesch-Fermentis-600x589.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/Anne-Flesch-Fermentis-300x295.jpg 300w\" sizes=\"auto, (max-width: 741px) 100vw, 741px\" \/>\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>Anne Flesch<\/h4>\n<p><br data-source=\"\n\"><\/p>\n<p>Responsable grands comptes<\/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\t<\/div>\n\n\t\n\n\t<div id=\"col-821100597\" 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-2099197870\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2099197870 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p><strong>Anne Flesch est une professionnelle de la vinification.<\/strong> Elle est titulaire d&#039;un dipl\u00f4me d&#039;ing\u00e9nieur agronome et biosyst\u00e8me de Montpellier, en France, et travaille comme responsable technico-commerciale sur la c\u00f4te ouest des \u00c9tats-Unis. Elle est bas\u00e9e \u00e0 Sacramento, en Californie. Pour Anne, la vinification est le m\u00e9lange parfait de Traditions, d&#039;Art et de Science et elle peut vous aider dans tous ces aspects. Ne demandez pas \u00e0 Anne quel est son vin pr\u00e9f\u00e9r\u00e9 ! Elle r\u00e9pondrait qu\u2019il est presque impossible de choisir ! Elle devrait choisir un Sancerre Sauvignon blanc, un Bourgogne Pinot noir ou un Cabernet Sauvignon de la C\u00f4te Nord.<\/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_208081557 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_2070027394\">\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-2140019684\">\n\n\t<div id=\"col-766206449\" 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-1465210501\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1465210501 {\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_2070027394 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":27205,"parent":27954,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27957","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 v27.3) - 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