{"id":800686,"date":"2026-06-30T17:54:39","date_gmt":"2026-06-30T15:54:39","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/"},"modified":"2026-11-03T09:47:46","modified_gmt":"2026-11-03T08:47:46","slug":"viniliquid-fermentative-power","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/","title":{"rendered":"ViniLiquid\u2122 : Ce que 15 ans nous ont appris sur le pouvoir fermentaire"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-386624152\">\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-2042219978\" 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>ViniLiquid\u2122 : Ce que 15 ans nous ont appris sur le pouvoir fermentaire<\/h1>\n<p>Par C\u00e9cile Bergia et Etienne Dorignac<\/p>\n<p>                  <\/div>\n           <\/div>\n                            \n<style>\n#text-box-2042219978 {\n  width: 81%;\n}\n#text-box-2042219978 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-386624152 {\n  padding-top: 200px;\n  background-color: #ffffff;\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_564611727\">\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-195860004\">\n        \n\t<div id=\"col-1912205384\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-2096956205\" class=\"col medium-10 small-12 large-10\"  >\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_463068038\">\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\/2026\/06\/viniliquid_IG_1920-1024x576.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1024x576.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-800x450.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-768x432.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1536x864.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-600x338.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920.avif 1920w\" sizes=\"(max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"982a2c\" style=\"--dominant-color: #982a2c;\" \/>\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_463068038 {\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-187278468\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <div class=\"row\"  id=\"row-1449136172\">\n        \n\t<div id=\"col-1940624694\" 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>Lors du lancement de <strong>ViniLiquid\u2122<\/strong> par Fermentis, le concept \u00e9tait simple : un activateur de fermentation \u00e0 base d\u2019autolysat de levure, formul\u00e9 et stabilis\u00e9 sous forme liquide. Au cours des 15 ann\u00e9es suivantes, les vignerons ont constat\u00e9 des fermentations plus rapides et plus compl\u00e8tes, des populations de levures plus saines et des vins aux ar\u00f4mes plus expressifs. Le choix du format liquide n\u2019\u00e9tait pas qu\u2019une question d\u2019emballage, mais aussi de technique.<\/p>\n<h2>L\u2019enseignement cl\u00e9 tir\u00e9 de 15 ann\u00e9es de donn\u00e9es de terrain\u00a0:<\/h2>\n<p>la forme physique est aussi importante que la composition nutritive pour le pouvoir fermentaire. <strong>ViniLiquid\u2122<\/strong> a \u00e9t\u00e9 le premier activateur de fermentation \u00e0 base d\u2019autolysat de levure produit et stabilis\u00e9 sous forme liquide, induisant des diff\u00e9rences mesurables dans le comportement des levures.<\/p>\n<h2>Repenser la notion de \u00ab\u00a0nutrition fermentaire\u00a0\u00bb<\/h2>\n<p>la plupart des discussions sur la nutrition fermentaire se concentrent sur l\u2019azote (YAN). Or, le pouvoir fermentaire est la capacit\u00e9 combin\u00e9e d\u2019un nutriment \u00e0\u00a0:<\/p>\n<ul>\n<li>augmenter la vitesse de fermentation et r\u00e9duire sa dur\u00e9e totale<\/li>\n<li>favoriser la fermentation compl\u00e8te en situation de stress<\/li>\n<li>maintenir la viabilit\u00e9 des levures, notamment en fin de fermentation<\/li>\n<li>r\u00e9duire les facteurs de stress n\u00e9fastes aux bact\u00e9ries lactiques<\/li>\n<\/ul>\n<h2>Qu\u2019est-ce qui d\u00e9termine le pouvoir fermentaire\u00a0?<\/h2>\n<p>Le YAN est important, mais le pouvoir fermentaire d\u00e9pend \u00e9galement de\u00a0:<\/p>\n<ul>\n<li>\u00e9l\u00e9ments de support insolubles (enveloppes de levure),<\/li>\n<li>facteurs de survie (st\u00e9rols, acides gras insatur\u00e9s),<\/li>\n<li>facteurs de croissance (vitamines, min\u00e9raux),<\/li>\n<li>et de la forme physique de l\u2019administration<\/li>\n<\/ul>\n<p>Les d\u00e9riv\u00e9s de levure r\u00e9pondent simultan\u00e9ment \u00e0 ces dimensions. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160526002114\">Des recherches confirment<\/a> que des compos\u00e9s comme les peptides, les st\u00e9rols et les mannoprot\u00e9ines am\u00e9liorent l&#39;int\u00e9grit\u00e9 de la membrane cellulaire et modulent l&#39;ar\u00f4me du vin.<\/p>\n<h2>Pourquoi le format liquide change tout<\/h2>\n<p><strong>ViniLiquid\u2122<\/strong> est un autolysat de levure hautement d\u00e9grad\u00e9 combinant des fractions solubles et insolubles dans une matrice liquide stable. Cela pr\u00e9serve mieux la biodisponibilit\u00e9 que les formats secs.<\/p>\n<h2>Pouvoir fermentaire sup\u00e9rieur aux autolysats secs<\/h2>\n<p>Lors d&#39;essais, <strong>ViniLiquid\u2122<\/strong> a r\u00e9duit le temps de fermentation jusqu&#39;\u00e0 <strong>42 %<\/strong> lorsqu&#39;il \u00e9tait combin\u00e9 \u00e0 une micro-ajout d&#39;oxyg\u00e8ne, surpassant ainsi les alternatives s\u00e8ches.<\/p>\n<p>        \t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <!-- Graphiques et images --><br \/>\n    <div class=\"row\"  id=\"row-1283847652\">\n        \n\t<div id=\"col-1598122183\" class=\"col hide-for-small medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-414211466\" 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            \t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1643444510\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"501\" height=\"389\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\" class=\"attachment-original size-original has-transparency\" alt=\"Trial conditions: Chardonnay must, France. Must parameters shown above.\" data-has-transparency=\"true\" data-dominant-color=\"d5e7e3\" style=\"--dominant-color: #d5e7e3;\" \/>\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_1643444510 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Conditions de l&#39;essai\u00a0: mo\u00fbt de Chardonnay, France.<\/em><\/p>\n<p>            \t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1480265098\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"605\" height=\"414\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\" class=\"attachment-original size-original has-transparency\" alt=\"CO\u2082 flow rate over time: ViniLiquid\u2122 vs. dry autolysate vs. unsupplemented control.\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif 605w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2-600x411.avif 600w\" sizes=\"(max-width: 605px) 100vw, 605px\" data-has-transparency=\"true\" data-dominant-color=\"f9f7f7\" style=\"--dominant-color: #f9f7f7;\" \/>\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_1480265098 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Conditions de l&#39;essai\u00a0: mo\u00fbt de Chardonnay, France.<\/em><\/p>\n<p>        \t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-2100300914\" class=\"col hide-for-small medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n    <\/div>\n<p>    <div class=\"row\"  id=\"row-865721045\">\n        \n\t<div id=\"col-1075362928\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3>Pourquoi la forme liquide a-t-elle une importance ?<\/h3>\n<p>L&#39;autolysat liquide se disperse imm\u00e9diatement, garantissant la disponibilit\u00e9 des facteurs de survie et des st\u00e9rols sans d\u00e9lai.<\/p>\n<h3>Meilleure viabilit\u00e9 des levures, notamment en fin de fermentation<\/h3>\n<p><strong>ViniLiquid\u2122<\/strong> augmente la population et la viabilit\u00e9 des levures dans la seconde moiti\u00e9 de la fermentation, r\u00e9duisant ainsi les fermentations bloqu\u00e9es et am\u00e9liorant la pr\u00e9visibilit\u00e9.<\/p>\n<p>            <!-- Autres sections (Impact on Wine Quality, Practical Gains, etc.) --><br \/>\n            <!-- ... 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