{"id":42209,"date":"2024-01-22T13:08:24","date_gmt":"2024-01-22T12:08:24","guid":{"rendered":"https:\/\/fermentis.com\/chardonnay-trial-results\/"},"modified":"2026-03-03T15:24:10","modified_gmt":"2026-03-03T14:24:10","slug":"chardonnay-trial-results","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/chardonnay-trial-results\/","title":{"rendered":"R\u00e9sultats des essais de Chardonnay"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_232868393\">\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\n  <div class=\"banner has-hover\" id=\"banner-939330511\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"673\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2023\/10\/GoodNews2024-Sparkling-1024x676.jpg\" class=\"bg attachment-large size-large\" alt=\"\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1107632576\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-2568638750\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h1>R\u00e9sultats des essais de Chardonnay<\/h1>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-2568638750 {\n  font-size: 1.25rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center\">Cette \u00e9tude pr\u00e9sente des d\u00e9tails sur les exp\u00e9riences men\u00e9es sur le mo\u00fbt de Chardonnay. L\u2019objectif \u00e9tait d\u2019\u00e9valuer 12 souches, en identifiant les plus efficaces en termes de performances de fermentation et d\u2019attributs sensoriels. Jetons un \u0153il \u00e0 la m\u00e9thodologie et aux r\u00e9sultats !<\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1107632576 {\n  width: 96%;\n}\n#text-box-1107632576 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-939330511 {\n  padding-top: 250px;\n}\n#banner-939330511 .overlay {\n  background-color: rgba(0,0,0,.5);\n}\n#banner-939330511 .banner-bg img {\n  object-position: 44% 56%;\n}\n<\/style>\n  <\/div>\n\n\n\t<div id=\"gap-723851174\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-723851174 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\n\t\t\n<style>\n#section_232868393 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1255120352\">\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 align-center\"  id=\"row-180280357\">\n\n\t<div id=\"col-1252604247\" 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\t<\/div>\n\n\t\n\n\t<div id=\"col-795362068\" 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 id=\"text-2179836421\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2>Introduction<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-2179836421 {\n  font-size: 1.4rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-1498656625\" class=\"text\">\n\t\t\n<p>ASBC (The American Society of Brewing Chemists) and The American Society for Enology and Viticulture carried out a Joint Symposium on strains of yeast produced by Fermentis (the Beverage business section of the Lesaffre company) to analyze the impact on the flavor of fermented beverages.<\/p>\n<p>Their methods of analysis are rigorous and follow the latest thinking in that they are organoleptic- or sensory-based. Firstly, there were 12 yeast strains analyzed sensorially and aromatically. Two strains have shown interesting sensory and aromatic profiles, and they were further tested under different conditions to determine the impact on ester production.<\/p>\n<p>Ester production is important because esters are essential for the flavor and aroma of fermented products- they will taste and smell better.<\/p>\n<p>Particular attention was paid to the impact of T, YAN, and Yeast Hulls addition on the overall results. To explain these terms, T is fermentation temperature, YAN is Yeast Assimilable Nitrogen and Yeast Hulls are the yeast cell walls.<br \/>\n\t\t\n<style>\n#text-1498656625 {\n  text-align: left;\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-534253058\" 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<div class=\"message-box relative dark\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" style=\"background-color:#e2804e;\"><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-448978729\">\n\n\t<div id=\"col-399269626\" class=\"col medium-11 small-12 large-11\"  >\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>Le d\u00e9fi \u00e9tait d\u2019augmenter la production d\u2019esters lors de la fermentation du vin blanc.<br \/><br data-source=\"\n\">Cela a \u00e9t\u00e9 fait par :<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>&gt; S\u00e9lection de la souche de levure<br \/><br data-source=\"\n\">&gt; Ajustement des conditions de fermentation<br \/><br data-source=\"\n\">&gt; S\u00e9lectionner les nutriments appropri\u00e9s pour am\u00e9liorer le vin final<\/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><\/div><\/div><br data-source=\"\n\">\t<div id=\"gap-377057461\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-377057461 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p>Elles peuvent \u00eatre adapt\u00e9es \u00e0 chaque client et des conseils peuvent \u00eatre apport\u00e9s pour rationaliser la ligne de production afin que les profils et volumes de vins les plus adapt\u00e9s \u00e0 leurs march\u00e9s soient adapt\u00e9s.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Le r\u00e9sultat est un produit de qualit\u00e9, coh\u00e9rent et au bouquet des plus agr\u00e9ables.<br \/><br data-source=\"\n\">La m\u00e9thode de test \u00e9tait bas\u00e9e sur le suivi du d\u00e9gagement de CO2 et l&#039;atteinte du Smax. Il s&#039;agit d&#039;un terme tr\u00e8s technique qui d\u00e9signe la vitesse maximale ou la vitesse ou le taux le plus \u00e9lev\u00e9 d&#039;une r\u00e9action lorsqu&#039;une contrainte est introduite. Ils ont \u00e9galement d\u00e9termin\u00e9 quel \u00e9tait le meilleur moment pour introduire YAN dans le m\u00e9lange pour acc\u00e9l\u00e9rer la fermentation.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1096842591\" 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\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-164461244\">\n\n\t<div id=\"col-1534020259\" 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\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:145%;\">Outil de gestion de la fermentation SCALYA\u00ae<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-829354666\" 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_109051531\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"450\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-450x450.png\" class=\"attachment-thumbnail size-thumbnail\" alt=\"scalya cuve-chardonnay-trials\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-450x450.png 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-300x300.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-100x100.png 100w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/>\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_109051531 {\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-1729800785\" 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 id=\"gap-81852236\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-81852236 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_410547448\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"211\" height=\"72\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/zoom-cuve.png\" class=\"attachment-large size-large\" alt=\"title - zoom cuve\" \/>\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_410547448 {\n  width: 46%;\n}\n<\/style>\n\t<\/div>\n\t\n<p>De longs r\u00e9servoirs en acier inoxydable en forme de cigare ont \u00e9t\u00e9 utilis\u00e9s pour un meilleur transfert d&#039;O2.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Les capteurs de CO2 situ\u00e9s au sommet des cuves permettent de suivre la production de ce gaz qui repr\u00e9sente l&#039;avancement de la fermentation alcoolique.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1625170630\" 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 class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_495596617\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"570\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-1024x572.png\" class=\"attachment-large size-large\" alt=\"graphique cuve-chardonnay-trials\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-1024x572.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-800x447.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-768x429.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-600x335.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1.png 1075w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\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_495596617 {\n  width: 100%;\n}\n@media (min-width:550px) {\n  #image_495596617 {\n    width: 50%;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-691464846\">\n\n\t<div id=\"col-1521674383\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-3224802981\" class=\"text\">\n\t\t\n<p>Tous les vins produits ont \u00e9t\u00e9 analys\u00e9s chimiquement, analytiquement (pour l&#8217;ar\u00f4me) et sensoriellement par un jury interne et expert.<\/p>\n<p>La recette de fermentation comprend 4 niveaux de temp\u00e9rature 16-14-16-18\u00b0C. 5mg\/L d&#8217;oxyg\u00e8ne ont \u00e9t\u00e9 ajout\u00e9s au Smax.<br \/>\n&#8220;\/&gt;<br \/>\n\t\t\n<style>\n#text-3224802981 {\n  text-align: left;\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-594728896\" class=\"col medium-6 small-12 large-6\"  >\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 style=\"text-align: left\">Pour \u00e9viter toute carence en azote, du YAN a \u00e9t\u00e9 ajout\u00e9 aux sucres fermentescibles afin d&#039;obtenir un rapport 1:1.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p style=\"text-align: left\">Le m\u00eame apport a \u00e9t\u00e9 conserv\u00e9 pour toutes les souches et l&#039;ajout a \u00e9t\u00e9 r\u00e9alis\u00e9 sous forme de DAP (Di ammonium Phosphate) \u00e0 35% du processus de 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\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-1290374344\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1290374344 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row align-center\"  id=\"row-548153166\">\n\n\t<div id=\"col-1613522726\" 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\t<\/div>\n\n\t\n\n\t<div id=\"col-217307994\" 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 id=\"text-3017285450\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2>Test de 12 souches<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-3017285450 {\n  font-size: 1.4rem;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"message-box relative\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" ><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-1453234009\">\n\n\t<div id=\"col-526449236\" class=\"col medium-11 small-12 large-11\"  >\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_2004878119\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"491\" height=\"166\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/title-testing-strains.png\" class=\"attachment-large size-large\" alt=\"title-testing-strains\" \/>\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_2004878119 {\n  width: 64%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-4003546250\" class=\"text\">\n\t\t\n<p>&gt; Flash pasteurized Chardonnay was<br \/>\nmixed in a large buffer tank. (10 hL)<\/p>\n<p>&gt; The turbidity (the cloudiness in<br \/>\nthe liquid) was adjusted to 150 NTU<br \/>\n(Nephelometric Turbidity Unit)<\/p>\n<p>&gt; Assimilable nitrogen and residual<br \/>\nsugars were titrated (dissolved in<br \/>\nthe liquid)<\/p>\n<p>&gt; Inertage and filling of the tanks<br \/>\nat 80L<\/p>\n<p>&gt; The turbidity was measured in<br \/>\neach tank for any readjustment<\/p>\n<p>&gt; Nitrogen was bubbled for the<br \/>\ndeoxygenation and then inerting of<br \/>\nthe top of the tank with CO2.<\/p>\n<p>&gt; The solutions were yeasted<br \/>\nat 20g\/hL<\/p>\n<p>&gt; The nitrogen intake was at<br \/>\n35 % of the advancement rate<br \/>\n\t\t\n<style>\n#text-4003546250 {\n  text-align: center;\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<\/div><\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-308953952\" 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 id=\"gap-1131024007\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1131024007 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\">\t<div id=\"gap-647239409\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-647239409 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p>Les souches 1, 5 et 6 ont n\u00e9cessit\u00e9 le plus de temps pour fermenter (437 heures), tandis que la souche 3 a termin\u00e9 sa fermentation en 223 heures.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Il y avait de nombreuses diff\u00e9rences dans des conditions de fermentation exactement identiques. Diff\u00e9rentes souches n\u00e9cessitent des choses diff\u00e9rentes.<br \/><br data-source=\"\n\">Les crit\u00e8res de base pour les analyses sensorielles suivaient quatre profils principaux.<\/p>\n<p><br data-source=\"\n\">\t<div id=\"gap-1148330797\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1148330797 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<h3>Les crit\u00e8res de base pour les analyses sensorielles suivaient quatre profils principaux.<\/h3>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_958927390\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"259\" height=\"248\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/sensorial-analysis-cuve-chardonnay-trials.png\" class=\"attachment-large size-large\" alt=\"sensorial analysis - chardonnay-trials\" \/>\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_958927390 {\n  width: 65%;\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-786467675\" 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\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-1277985639\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1277985639 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-3421709124\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2>Choix de la souche 3 (Saf\u0152no\u2122 BC S103) et de la souche 10 (Saf\u0152no\u2122 HD S62)<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-3421709124 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-1134517393\">\n\n\t<div id=\"col-1542032139\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-717762867\" class=\"text\">\n\t\t\n<p>Les souches choisies apr\u00e8s analyse des 12 \u00e9taient la souche 3 BC S103 et la souche 10 HD S62<br \/>\n&#8220;\/&gt;<br \/>\n\t\t\n<style>\n#text-717762867 {\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-1060954548\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1060954548 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-1681987013\">\n\n\t<div id=\"col-1758958386\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1817995786\" 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<a class=\"button primary\" style=\"border-radius:99px;\">\n\t\t<span>Saf\u0152no\u2122 BC S103<\/span>\n\t<\/a>\n\n\t<div id=\"text-1727537109\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Le plus rapide<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Le plus robuste<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Faible acidit\u00e9 volatile<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Production moyenne de SO2<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Teneur \u00e9lev\u00e9e en 2-ph\u00e9nyl\u00e9thanol<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Ac\u00e9tate d&#039;isoamyle tr\u00e8s \u00e9lev\u00e9<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Esters \u00e9thyliques faibles<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-1727537109 {\n  line-height: 1.1;\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-1182830398\" 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<a class=\"button primary\" style=\"border-radius:99px;\">\n\t\t<span>Saf\u0152no\u2122 HD S62<\/span>\n\t<\/a>\n\n\t<div id=\"text-1128600159\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<ul><br data-source=\"\n\"> \t<\/p>\n<li>Moyennement rapide<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Robuste<\/li>\n<p><br data-source=\"\n\"><br data-source=\"\n\"> \t<\/p>\n<li>Acidit\u00e9 volatile moyenne<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Pas de production de SO2<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Faible teneur en 2-ph\u00e9nyl\u00e9thanol<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Faible teneur en ac\u00e9tate d&#039;isoamyle<\/li>\n<p><br data-source=\"\n\"> \t<\/p>\n<li>Esters \u00e9thyliques \u00e9lev\u00e9s<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-1128600159 {\n  line-height: 1.1;\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-1836526010\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"text-4013802458\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<p style=\"text-align: left\">Les deux souches s\u00e9lectionn\u00e9es, la deuxi\u00e8me \u00e9tape a consist\u00e9 \u00e0 \u00e9tudier l&#039;impact de 6 conditions de fermentation sur la cin\u00e9tique (mouvement) et la production d&#039;ar\u00f4mes fermentaires. Saf\u0152no\u2122 BC S103 s\u2019est av\u00e9r\u00e9 \u00eatre le produit le plus performant.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p style=\"text-align: left\">Des \u00e9chantillons ont \u00e9t\u00e9 pr\u00e9lev\u00e9s chaque jour et congel\u00e9s avant les analyses finales. Il a \u00e9t\u00e9 constat\u00e9 que Saf\u0152no\u2122 HD S62 fermentait plus rapidement lorsque la temp\u00e9rature \u00e9tait abaiss\u00e9e et que davantage d\u2019azote \u00e9tait ajout\u00e9. Le niveau de 2-ph\u00e9nyl\u00e9thanol a augment\u00e9.<\/p>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-4013802458 {\n  text-align: center;\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<div class=\"row\"  id=\"row-1098321718\">\n\n\t<div id=\"col-1375330649\" 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 id=\"text-2125341205\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2 style=\"text-align: left\">Saf\u0152no\u2122 BC S103<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-2125341205 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1841074814\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"672\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png\" class=\"attachment-large size-large\" alt=\"BC S103 - analysis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png 654w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1-600x617.png 600w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/>\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_1841074814 {\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-1248972869\" 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\t<div id=\"gap-315654465\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-315654465 {\n  padding-top: &quot;70px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p>Avec Saf\u0152no\u2122 BC S103, le facteur d\u00e9terminant \u00e9tait d\u2019augmenter l\u2019azote mais la temp\u00e9rature devait \u00eatre maintenue plus constante.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Encore une fois avec le profil 3 pour Saf\u0152no\u2122 BC S103, la production d&#039;ac\u00e9tate d&#039;isoamyle a \u00e9t\u00e9 stimul\u00e9e par un<br \/><br data-source=\"\n\">phase de latence accrue, puis phase stationnaire, mais elle diminue apr\u00e8s une augmentation de la temp\u00e9rature.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Avec la quatri\u00e8me analyse de profil, boost\u00e9e avec de la levure assist\u00e9e par de l&#039;oxyg\u00e8ne ou de l&#039;azote<br \/><br data-source=\"\n\">croissance mais l&#039;augmentation de la temp\u00e9rature a provoqu\u00e9 une diminution.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>R\u00e9duction des esters due \u00e0 l&#039;\u00e9vaporation apr\u00e8s mortalit\u00e9 des levures dans Saf\u0152no\u2122 BC S103 dans le profil 5. Dans le profil 6, la production d&#039;\u00e9thyl m\u00e9thylpropanoate a diminu\u00e9 \u00e0, ou juste apr\u00e8s Smax.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Les m\u00eames profils ont donn\u00e9 des r\u00e9sultats diff\u00e9rents avec Saf\u0152no\u2122 BC S103. Les explications possibles de ce ph\u00e9nom\u00e8ne pointent fortement vers l\u2019influence de la temp\u00e9rature et, en fin de compte, la quantit\u00e9 optimale de YAN \u00e0 ajouter est de +135 ppm pour Saf\u0152no\u2122 BCS103.<\/p>\n<p><br data-source=\"\n\">\t\n  \n    <div class=\"row large-columns-&quot;3&quot; medium-columns- small-columns- row-&quot;large&quot; slider row-slider slider-nav-&quot;circle&quot;\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: &quot;true&quot;, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  <\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-868392221\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-868392221 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-1832321987\">\n\n\t<div id=\"col-1520266593\" 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 id=\"text-1376450956\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2 style=\"text-align: left\">Saf\u0152no\u2122 HD S62<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-1376450956 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1927922750\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"661\" height=\"674\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png\" class=\"attachment-large size-large\" alt=\"HD S62 - analysis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png 661w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1-600x612.png 600w\" sizes=\"auto, (max-width: 661px) 100vw, 661px\" \/>\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_1927922750 {\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-1942795854\" 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\t<div id=\"gap-867501505\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-867501505 {\n  padding-top: &quot;70px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><\/p>\n<p>A l\u2019inverse c\u2019est l\u2019ajout de COQUES DE LEVURES qui fait la diff\u00e9rence pour Saf\u0152no\u2122 HD S62 la diff\u00e9rence pourrait \u00eatre due \u00e0 l\u2019impact important du YAN sur le pr\u00e9curseur.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Il semble que l\u2019impact des coques sur l\u2019am\u00e9lioration des conditions de fermentation du Saf\u0152no\u2122 HD S62 d\u00e9passe les autres effets.<\/p>\n<p><br data-source=\"\n\"><\/p>\n<p>Une \u00e9valuation interne du panel par Vivelys a r\u00e9v\u00e9l\u00e9 que l&#039;ac\u00e9tate d&#039;isomyle \u00e9tait un bon exhausteur aromatique pour Saf\u0152no\u2122 BC S103 et qu&#039;il \u00e9tait \u00e9galement un exhausteur de go\u00fbt cl\u00e9 pour Saf\u0152no\u2122 HD S62.<\/p>\n<p><br data-source=\"\n\">\t\n  \n    <div class=\"row large-columns-&quot;3&quot; medium-columns- small-columns- row-&quot;large&quot; slider row-slider slider-nav-&quot;circle&quot;\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: &quot;true&quot;, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  <\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row row-full-width align-center\"  id=\"row-1798065147\">\n\n\t<div id=\"col-1573355130\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-366155386\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-366155386 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-244080136\" class=\"text\">\n\t\t\n<p><br data-source=\"\n\n\"><\/p>\n<h2 style=\"text-align: center\">Conclusion<\/h2>\n<p><br data-source=\"\n\"><br \/>\n\t\t\n<style>\n#text-244080136 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<p>Au cours des essais, deux souches ont d\u00e9montr\u00e9 de bonnes performances :<\/p>\n<p><br data-source=\"\n\"><\/p>\n<h3 style=\"text-align: left\"><span style=\"font-size: 20.16px\">Saf\u0152no\u2122 BC S103 :<\/span><\/h3>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"><\/p>\n<li>De bonnes performances ont \u00e9t\u00e9 constat\u00e9es, en particulier lorsque de l&#039;azote amin\u00e9 jeune (YAN) est ajout\u00e9.<\/li>\n<p><br data-source=\"\n\"><\/p>\n<li>Profil amylique am\u00e9lior\u00e9 observ\u00e9 lorsqu&#039;aucune coque de levure n&#039;est ajout\u00e9e et que les temp\u00e9ratures sont maintenues basses.<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><\/p>\n<h3 style=\"text-align: left\"><span style=\"font-size: 20.16px\">Saf\u0152no\u2122<\/span> HD S62 :<\/h3>\n<p><br data-source=\"\n\"><\/p>\n<ul><br data-source=\"\n\"><\/p>\n<li>Performances optimales obtenues \u00e0 des temp\u00e9ratures basses et moyennes.<\/li>\n<p><br data-source=\"\n\"><\/p>\n<li>Aucun ajout de YAN n&#039;est n\u00e9cessaire, mais l&#039;ajout de coques de levure contribue \u00e0 un profil fruit\u00e9.<\/li>\n<p><br data-source=\"\n\"><\/ul>\n<p><br data-source=\"\n\"><\/p>\n<p>Les \u00e9tapes suivantes impliquent l&#039;analyse des vins \u00e0 diff\u00e9rents moments de vieillissement : lorsqu&#039;ils sont jeunes, \u00e0 8 mois en bouteille et \u00e0 12 mois en bouteille. Restez \u00e0 l\u2019\u00e9coute pour les r\u00e9sultats finaux\u00a0!<\/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_1255120352 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":21,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42209","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>R\u00e9sultats des essais de Chardonnay - Fermentis<\/title>\n<meta name=\"description\" content=\"L&#039;ASBC et l&#039;American Society for Enology and Viticulture ont examin\u00e9 l&#039;impact des souches de levure Fermentis sur la saveur des boissons ferment\u00e9es.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/fr\/chardonnay-trial-results\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00e9sultats des essais de Chardonnay\" \/>\n<meta property=\"og:description\" content=\"L&#039;ASBC et l&#039;American Society for Enology and Viticulture ont examin\u00e9 l&#039;impact des souches de levure Fermentis sur la saveur des boissons ferment\u00e9es.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/fr\/chardonnay-trial-results\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-03T14:24:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/website-v2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1903\" \/>\n\t<meta property=\"og:image:height\" content=\"901\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/fr\\\/chardonnay-trial-results\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/fr\\\/chardonnay-trial-results\\\/\",\"name\":\"R\u00e9sultats des essais de Chardonnay - 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