{"id":31631,"date":"2021-07-15T10:00:54","date_gmt":"2021-07-15T08:00:54","guid":{"rendered":"https:\/\/fermentis.com\/news\/non-classifiee\/safoeno-pr-106-temoignage-en-direct-ditalie\/"},"modified":"2026-02-18T02:46:01","modified_gmt":"2026-02-18T01:46:01","slug":"safoeno-pr-106-temoignage-en-direct-ditalie","status":"publish","type":"post","link":"https:\/\/fermentis.com\/fr\/news\/fermentation\/wine-oenology\/safoeno-pr-106-temoignage-en-direct-ditalie\/","title":{"rendered":"Saf\u0152no\u2122 PR 106 &#8211; T\u00e9moignage en direct d&#8217;Italie"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_2089109372\">\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=\"slider-wrapper relative\" id=\"slider-1618194329\" >\n    <div class=\"slider slider-nav-circle slider-nav-large slider-nav-light slider-style-normal\"\n        data-flickity-options='{\n            \"cellAlign\": \"center\",\n            \"imagesLoaded\": true,\n            \"lazyLoad\": 1,\n            \"freeScroll\": false,\n            \"wrapAround\": true,\n            \"autoPlay\": 6000,\n            \"pauseAutoPlayOnHover\" : true,\n            \"prevNextButtons\": true,\n            \"contain\" : true,\n            \"adaptiveHeight\" : true,\n            \"dragThreshold\" : 10,\n            \"percentPosition\": true,\n            \"pageDots\": true,\n            \"rightToLeft\": false,\n            \"draggable\": true,\n            \"selectedAttraction\": 0.1,\n            \"parallax\" : 0,\n            \"friction\": 0.6        }'\n        >\n        \n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_2144733642\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"Saf\u0152no\u2122 PR 106 testimonial with Vladi Bortolin, Colesel Spumanti - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-1.jpg 1080w\" 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\t\t\n<style>\n#image_2144733642 {\n  width: 100%;\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_307137323\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"Saf\u0152no\u2122 PR 106 testimonial with Vladi Bortolin, Colesel Spumanti - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/SafOEno-PR-106-2.jpg 1080w\" 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\t\t\n<style>\n#image_307137323 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n     <\/div>\n\n     <div class=\"loading-spin dark large centered\"><\/div>\n\n\t<\/div>\n\n\n\t<div id=\"gap-481501590\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-481501590 {\n  padding-top: 10px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>Vlady Bortolin, de Colesel Spumanti, nous parle de son exp\u00e9rience avec Saf\u0152no\u2122 PR 106.<\/p>\n<div class=\"row\"  id=\"row-1837423256\">\n\n\t<div id=\"col-1589566515\" 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 class=\"lead\">Comment avez-vous eu l&#8217;opportunit\u00e9 d&#8217;essayer cette levure&nbsp;?<\/p>\n<div>C&#8217;est le distributeur Fermentis de l&#8217;\u0153nologue HTS en Italie qui m&#8217;en a procur\u00e9, apr\u00e8s plusieurs discussions sur le fait que je voulais une ou plusieurs souches de levure v\u00e9ritable pour produire des vins de base et des vins p\u00e9tillants, et obtenir les diff\u00e9rentes cat\u00e9gories de prosecco&nbsp;: CARTIZZE, VALDOBIADENE PROSECCO SUPERIORE DOCG, PROSECCO DOC.<\/div>\n<div> <\/div>\n<p class=\"lead\">Quels \u00e9taient les r\u00e9sultats les plus importants pour vous d&#8217;un point de vue analytique, sensoriel et cin\u00e9tique&nbsp;?<\/p>\n<div>Dans l&#8217;ordre, la cin\u00e9tique s&#8217;est av\u00e9r\u00e9e conforme au type et \u00e0 la m\u00e9thodologie que j&#8217;ai utilis\u00e9s pour le traitement des vins de mo\u00fbt&nbsp;; les temps de latence \u00e9taient tr\u00e8s faibles et pr\u00e9sentaient donc une excellente adaptabilit\u00e9 au milieu de la souche, permettant ainsi de r\u00e9aliser plusieurs essais simultan\u00e9ment avec des bases identiques, mais avec des temp\u00e9ratures de fermentation diff\u00e9rentes&nbsp;; sur ce point, les r\u00e9sultats ont \u00e9galement \u00e9t\u00e9 excellents. D&#8217;un point de vue analytique, les valeurs de la production d&#8217;acidit\u00e9 volatile, d&#8217;ac\u00e9tald\u00e9hyde, de sulfure d&#8217;hydrog\u00e8ne et de dioxyde de soufre ont \u00e9t\u00e9 soigneusement examin\u00e9es. Les valeurs conformes minimales ont \u00e9t\u00e9 associ\u00e9es avec tous les param\u00e8tres lorsque ces derniers n&#8217;\u00e9taient pas inf\u00e9rieurs aux meilleures souches employ\u00e9es et utilis\u00e9es pour comparaison. En mati\u00e8re de qualit\u00e9s organoleptiques et de go\u00fbt, j&#8217;ai \u00e9t\u00e9 particuli\u00e8rement impressionn\u00e9 par la fra\u00eecheur et l&#8217;aspect que cette levure offrait aux vins de base obtenus. Lorsque je l&#8217;ai essay\u00e9e sur des vignes et donc des mo\u00fbts d&#8217;origines diff\u00e9rentes, j&#8217;ai n&#8217;ai pas eu les m\u00eames r\u00e9sultats&nbsp;; au contraire, elle refl\u00e9tait et mettait en valeur les caract\u00e9ristiques diverses des r\u00e9gions et territoires diff\u00e9rents. Quand je parle de mise en valeur, je veux dire que les notes florales et fruit\u00e9es de ce vin de base \u00e9taient tr\u00e8s propres et nettes compar\u00e9es au souches de r\u00e9f\u00e9rence. Aucun apport aromatique n&#8217;a alt\u00e9r\u00e9 le c\u00e9page et ses qualit\u00e9s traditionnelles, ce qui est essentiel pour moi quand je produis des vins p\u00e9tillants.<\/div>\n<div> <\/div>\n<p class=\"lead\">Avez-vous utilis\u00e9 la m\u00e9thode d&#8217;inoculation directe E2U\u2122 pour cet essai&nbsp;?<\/p>\n<div>Non. Ici, une r\u00e9hydratation et une multiplication traditionnelles ont \u00e9t\u00e9 utilis\u00e9es, en ayant recours \u00e0 la m\u00e9thode actuellement de mise dans le protocole de la soci\u00e9t\u00e9. Cela permet une comparaison plus pr\u00e9cise avec les autres souches.<\/div>\n<div> <\/div>\n<p class=\"lead\">Le prosecco produit correspond-il \u00e0 vos standards ou est-il en quelque sorte meilleur&nbsp;?<\/p>\n<div>Le r\u00e9sultat final est conforme \u00e0 nos standards de qualit\u00e9 et les caract\u00e9ristiques pr\u00e9sentes dans les vins de base sont excellentes. Le trousseau aromatique obtenu avec cette levure est tr\u00e8s frais et net&nbsp;; il respecte le g\u00e9nome du vin et le met en valeur. Aucune trace aromatique exag\u00e9r\u00e9e ou inadapt\u00e9e n&#8217;est pr\u00e9sente ou ne s&#8217;est d\u00e9velopp\u00e9e. C&#8217;est une caract\u00e9ristique fondamentale pour moi, afin de mettre en \u00e9vidence les diff\u00e9rents crus. Les vins de base qui demeurent dans la cave sont joliment harmonis\u00e9s, les ar\u00f4mes restent persistants, nets et frais. Est-ce que c&#8217;est mieux&nbsp;? Selon moi, oui, les produits obtenus ne sont pas standardis\u00e9s et uniformes, mais ils refl\u00e8tent et respectent donc les caract\u00e9ristiques des diff\u00e9rents territoires et origines.<\/div>\n<div> <\/div>\n<p class=\"lead\">Recommanderiez-vous cette levure et pourquoi&nbsp;?<\/p>\n<div>Oui. L&#8217;essai a \u00e9t\u00e9 ex\u00e9cut\u00e9 sur une seule r\u00e9colte, les r\u00e9sultats se sont av\u00e9r\u00e9s excellents et la levure ne pr\u00e9sente aucun probl\u00e8me cin\u00e9tique ni sensoriel, au contraire, elle renforce la qualit\u00e9 des vignes.<\/div>\n<div> <\/div>\n<p class=\"lead\">Y a-t-il des points particuliers auxquels faire attention lorsque de son utilisation&nbsp;?<\/p>\n<div>Les tests doivent toujours \u00eatre suivis \u00e0 la lettre, donc dans mon cas, tout \u00e9tait contr\u00f4l\u00e9 entre la r\u00e9hydratation et la fin de la fermentation. Pour le prosecco, qui est d\u00e9licat par nature, il ne peut y avoir aucun probl\u00e8me pendant la fermentation, car le vin est imm\u00e9diatement impact\u00e9. Des contr\u00f4les analytiques et sensoriels constants m&#8217;ont permis de comprendre et de constater les excellentes caract\u00e9ristiques \u00e0 chaque \u00e9tape de la fermentation.<\/div>\n<div> <\/div>\n<p class=\"lead\">Que produisez-vous en g\u00e9n\u00e9ral&nbsp;? Le prosecco occupe-t-il une place importante dans votre production&nbsp;?<\/p>\n<div>Le prosecco&nbsp;: 95&nbsp;% des vignes produites et du vin, p\u00e9tillant ou non, produit sont du prosecco. Le premier est le CARTIZZE, puis le VALDOBBIADENE PROSECCO SUPERIORE DOCG et enfin le PROSECCO DOC. Notre soci\u00e9t\u00e9 produit et fabrique du vin p\u00e9tillant \u00e0 Valdobbiadene, en suivant la m\u00e9thode Martinotti, depuis 1949. Pour nous, le prosecco a toujours \u00e9t\u00e9 essentiel, car nous sommes n\u00e9s sur ses terres et nous voulons le partager avec le monde entier, en mettant en bouteille toutes ses caract\u00e9ristiques distinctives. Je pense que c&#8217;est plus facile \u00e0 atteindre avec exp 3 et exp 4.<\/div>\n<div> <\/div>\n<div>j&#8217;aimerais ajouter qu&#8217;\u00e9tant donn\u00e9 les r\u00e9sultats sur les vins de base, j&#8217;ai voulu essayer les souches sur des vins p\u00e9tillants. Et je dois dire, qu&#8217;ici aussi, la latence tr\u00e8s courte a tr\u00e8s bien fonctionn\u00e9, comme avec les autres vins. La cumulation avec l&#8217;augmentation de la pression et de l&#8217;alcool n&#8217;a cr\u00e9\u00e9 aucun probl\u00e8me, ni les temp\u00e9ratures utilis\u00e9es. Les r\u00e9sultats ont \u00e9t\u00e9 excellents en mati\u00e8re de propri\u00e9t\u00e9s organoleptiques, chimiques et physiques.<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"woocommerce columns-1 \"><div class=\"products row row-small has-box-vertical large-columns-1 medium-columns-2 small-columns-2 has-shadow row-box-shadow-1-hover\">\n<div class=\"product-small col has-hover product type-product post-28659 status-publish first instock product_cat-levure-seche-active-vinification product_cat-safoeno-fr-2 product_cat-vinification product_tag-pr-106-fr product_tag-pr106-fr has-post-thumbnail shipping-taxable product-type-simple\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box box-vertical\">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-none\">\n\t\t\t\t<a href=\"https:\/\/fermentis.com\/fr\/produit\/safoeno-pr-106\/\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-300x300.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"Saf\u0152no\u2122 PR 106\" title=\"Saf\u0152no\u2122 PR 106\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-300x300.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-100x100.jpg 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-600x600.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-1024x1024.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106-768x768.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/06\/safoeno-pr106.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/fr\/produit\/safoeno-pr-106\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Saf\u0152no\u2122 PR 106<\/a><\/p><\/div><div class=\"price-wrapper\">\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tPour des vins p\u00e9tillants fruit\u00e9s\t\t<\/p>\n\t\t\t\t<\/div>\n\t<\/div>\n\t\t<\/div>\n<\/div><\/div><!-- row -->\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_2089109372 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"<p>Lisez cette interview d&#8217;un viticulteur sp\u00e9cialis\u00e9 dans la production de vin p\u00e9tillant en Italie Il \u00e9tait tr\u00e8s satisfait de cette levure.<\/p>\n","protected":false},"author":5,"featured_media":30474,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[451,459,502,447],"tags":[509],"class_list":["post-31631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corporate-news","category-fermentation","category-interviews","category-wine-oenology","tag-safoeno-pr-106"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - 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