{"id":43053,"date":"2022-01-27T18:00:01","date_gmt":"2022-01-27T17:00:01","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/"},"modified":"2026-10-05T11:31:33","modified_gmt":"2026-10-05T09:31:33","slug":"safoeno-pr-106-e2u-trials","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/","title":{"rendered":"R\u00e9sultats des essais Saf\u0152no\u2122 PR-106 E2U\u2122"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-519179836\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"bg attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" \/>                        <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-304720031\" 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-1239105092\" class=\"text\">\n\t\t\n<h2> R\u00e9sultats des essais Saf\u0152no\u2122 PR-106 E2U\u2122<\/h2>\n<p><i>par \u00c9tienne Dorignac, Responsable Technique et \u0152nologue, Fermentis<\/i><\/p>\n\t\t\n<style>\n#text-1239105092 {\n  color: rgb(255,255,255);\n}\n#text-1239105092 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-304720031 {\n  width: 82%;\n}\n#text-box-304720031 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-519179836 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-519179836 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-519179836 .banner-bg img {\n  object-position: 28% 40%;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"row align-center\"  id=\"row-630940052\">\n\n\t<div id=\"col-768402222\" 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=\"row\"  id=\"row-1995671746\">\n\n\t<div id=\"col-669238846\" 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>Saf\u0152no\u2122 PR-106 est-elle une souche de levure E2U\u2122\u00a0?<\/p>\n<p>La r\u00e9ponse courte est oui, ce qui signifie qu\u2019elle peut \u00eatre utilis\u00e9e de plusieurs fa\u00e7ons\u00a0: avec r\u00e9hydratation ou par ensemencement direct dans la cuve de fermentation. \u00c0 vous de choisir.<\/p>\n<p>La r\u00e9ponse longue est \u00e9galement oui, mais nous pouvons entrer un peu plus dans les d\u00e9tails et expliquer pr\u00e9cis\u00e9ment comment nous l\u2019avons test\u00e9e, pr\u00e9senter les r\u00e9sultats et pourquoi nous pouvons affirmer sans h\u00e9sitation que Saf\u0152no\u2122 PR-106 est E2U\u2122 (Easy To Use).<\/p>\n<p>Ces exp\u00e9riences ont \u00e9t\u00e9 r\u00e9alis\u00e9es sur un mo\u00fbt de Chardonnay standard pour vins de base effervescent, avec un pH bas (&lt;\u00a03,2) et une l\u00e9g\u00e8re carence en azote assimilable (YAN (mg\/L) \/ sucres (g\/L) = 0,7).<\/p>\n<p>Les deux conditions exp\u00e9rimentales \u00e9taient les suivantes\u00a0:<\/p>\n<ul>\n<li><strong>R\u00e9hydratation et acclimatation<\/strong> (r\u00e9hydratation en eau \u00e0 35\u00a0\u00b0C pendant 15\u00a0minutes), suivies d\u2019ajout de mo\u00fbt (1:1, acclimatation de 15\u00a0minutes au sucre et \u00e0 la temp\u00e9rature), puis ensemencement direct du mo\u00fbt<\/li>\n<li><strong>Ensemencement direct (inoculation <\/strong>par saupoudrage sur le mo\u00fbt).<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-616003200\" 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 class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1799102168\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1536x864.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass.jpg 1920w\" sizes=\"(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\t\t\n<style>\n#image_1799102168 {\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<\/div>\n<div class=\"row\"  id=\"row-1254593355\">\n\n\t<div id=\"col-1750275482\" 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 class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1539630980\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1686\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg\" class=\"attachment-original size-original\" alt=\"Sugar content in SafOeno PR 106\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-800x703.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1024x899.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-768x674.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1536x1349.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-600x527.jpg 600w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\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_1539630980 {\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-370438395\" 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<p><strong><u>Figure\u00a01\u00a0&#8211; suivi du taux de sucre en fin de fermentation<\/u><\/strong><\/p>\n<p>Sur le plan technique, lorsqu&#039;on compare les sucres r\u00e9siduels dans le vin pendant la fermentation, il s&#039;av\u00e8re que, malgr\u00e9 un d\u00e9marrage l\u00e9g\u00e8rement plus lent, la fermentation par ensemencement direct est en r\u00e9alit\u00e9 plus rapide.<\/p>\n<p>Les deux m\u00e9thodes permettent d\u2019achever la fermentation de mani\u00e8re efficace, ce qui est, bien s\u00fbr, le r\u00e9sultat attendu. Ainsi, les r\u00e9sultats concernant les performances de fermentation indiquent que Saf\u0152no\u2122 PR-106 est un produit E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1211514818\">\n\n\t<div id=\"col-1961723000\" 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 class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_73768608\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1920\" height=\"937\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg\" class=\"attachment-original size-original\" alt=\"Saf\u0152no PR 106 components - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-800x390.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1024x500.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-768x375.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1536x750.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-600x293.jpg 600w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\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_73768608 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong><u>Figure 2 \u2013 Profil analytique post-fermentaire<\/u><\/strong><\/p>\n<p>Apr\u00e8s analyses en fin de fermentation, il est frappant de constater \u00e0 quel point les diff\u00e9rences entre les deux fermentations sont minimes. Tous les crit\u00e8res sont quasiment identiques\u00a0:<\/p>\n<p>teneur en alcool identique, taux de glucose et de fructose tr\u00e8s similaires, acidit\u00e9 identique et SO<sub>\u2082<\/sub> total tr\u00e8s proche.<\/p>\n<p>Techniquement, ce graphique indique que les deux vins sont pratiquement identiques, ce qui confirme que Saf\u0152no\u2122 PR-106 est bien E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-930134349\" 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<p><strong>R\u00e9sultats de d\u00e9gustation<\/strong><\/p>\n<p>Les tests triangulaires r\u00e9alis\u00e9s par un jury de 14 experts en vin ne montrent aucune diff\u00e9rence significative entre les deux vins, ferment\u00e9s par ensemencement direct ou par r\u00e9hydratation et acclimatation.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1344455043\" 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><strong>Conclusion<\/strong><\/p>\n<p>Les r\u00e9sultats de cette \u00e9tude convergent vers une conclusion claire\u00a0: Saf\u0152no\u2122 PR-106 est bel et bien E2U\u2122. Les performances de fermentation sont tr\u00e8s similaires dans les deux conditions (ensemencement direct <em>et <\/em>r\u00e9hydratation avec acclimatation).<\/p>\n<p>Les vins obtenus par ces deux m\u00e9thodes sont techniquement identiques.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2106732229\">\n\n\t<div id=\"col-1553747690\" 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\/knowledge-center\/expert-insights\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Retour aux avis d&#039;experts<\/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\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":32802,"parent":27954,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-43053","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.6 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>R\u00e9sultats des essais Saf\u0152no\u2122 PR-106 E2U\u2122 - Fermentis<\/title>\n<meta name=\"description\" content=\"Essais de fermentation avec Saf\u0152no\u2122 PR-106 : deux protocoles diff\u00e9rents. 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