{"id":28615,"date":"2020-04-07T00:00:00","date_gmt":"2020-04-06T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safoeno-uclm-s325\/"},"modified":"2026-08-14T11:01:48","modified_gmt":"2026-08-14T09:01:48","slug":"safoeno-uclm-s325","status":"publish","type":"product","link":"https:\/\/fermentis.com\/fr\/produit\/safoeno-uclm-s325\/","title":{"rendered":"Saf\u0152no\u2122 UCLM S325"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">POUR UNE EXPRESSION VARI\u00c9TALE OPTIMALE ET POUR DES VINS MOELLEUX, LIQUOREUX<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>Saf\u0152no\u2122 UCLM S325<\/strong> a \u00e9t\u00e9 s\u00e9lectionn\u00e9e par l&#039;Universit\u00e9 de Castille La Mancha (Espagne) pour sa capacit\u00e9 \u00e0 renforcer la structure des vins blancs tout en optimisant l&#039;expression de leur caract\u00e8re.<\/p>\n<p><strong>Vins tranquilles. Dosage :<\/strong> 20 g\/hl<br \/>\n<strong>Dans le cas de mo\u00fbts \u00e0 fort potentiel alcoolique. Dosage :<\/strong> 20 g\/hl + 20 g\/hl de Saf\u0152no\u2122 BC S103 \u00e0 mi-fermentation (avec acclimatation pr\u00e9alable).<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong> levure ( <em>Saccharomyces cerevisiae*<\/em> ), \u00e9mulsifiant E491 (monost\u00e9arate de sorbitane).<\/p>\n\t<div id=\"gap-943856886\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-943856886 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\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:115%;\">Saf\u0152no\u2122 UCLM 325 - Caract\u00e9ristiques sensorielles<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-recommandations\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_recommandations\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_recommandations\"><span>Recommandations<\/span><\/a><\/li>\n<li id=\"tab-utilisation\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_utilisation\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_utilisation\"><span>Utilisation<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_recommandations\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-recommandations\">\n<h4>Pour des vins blancs \u00e0 structure l\u00e9g\u00e8re<\/h4>\n<p>Gr\u00e2ce \u00e0 son importante production de glyc\u00e9rol, cette souche apporte de la structure aux c\u00e9pages l\u00e9gers et peu aromatiques (Airen, Ugni blanc, Chardonnay).<\/p>\n\t<div id=\"gap-10748580\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-10748580 {\n  padding-top: &quot;20px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h4>Pour c\u00e9pages aromatiques<\/h4>\n<p>Son activit\u00e9 \u03b2-glycosidase permet la lib\u00e9ration d&#039;ar\u00f4mes vari\u00e9taux de type terp\u00e9nique (Malvoisie, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gew\u00fcrztraminer, Pinot Gris) mais Saf\u0152no\u2122 UCLM S325 donne \u00e9galement de tr\u00e8s bons r\u00e9sultats sur des c\u00e9pages tr\u00e8s aromatiques comme le Sauvignon blanc ou le S\u00e9millon.<\/p>\n<p>\u00c0 plus de 13 % vol., le m\u00e9tabolisme de Saf\u0152no\u2122 UCLM S325 peut \u00eatre perturb\u00e9. Elle est donc tr\u00e8s bien adapt\u00e9e \u00e0 la production de vins blancs moelleux, liquoreux Pour une vinification \u00e0 un degr\u00e9 sup\u00e9rieur, une nutrition ad\u00e9quate et\/ou l&#039;association de Saf\u0152no\u2122 UCLM 325 avec Saf\u0152no\u2122 BC S103 peut \u00eatre b\u00e9n\u00e9fique pour conserver le potentiel aromatique du c\u00e9page tout en obtenant un bon ach\u00e8vement de la fermentation.<\/p>\n<\/div>\n<div id=\"tab_utilisation\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-utilisation\">\n<h4>Utilisation<\/h4>\n<ul>\n<li>Saupoudrer d\u00e9licatement la quantit\u00e9 d\u00e9sir\u00e9e de levure dans 10 fois son poids d&#039;eau potable \u00e0 30 \u00b0-35 \u00b0C dans un r\u00e9cipient large. Veillez \u00e0 saupoudrer toute la surface de l\u2019eau en cr\u00e9ant une fine couche de levure.<\/li>\n<li>Laisser reposer 20 minutes.<\/li>\n<li>Avant acclimatation, remuer d\u00e9licatement pour compl\u00e9ter la r\u00e9hydratation de la levure en \u00e9vitant la formation des agr\u00e9gats.<\/li>\n<li>Doubler progressivement le volume de la suspension de levure en ajoutant du mo\u00fbt de la cuve tout en remuant le m\u00e9lange afin que la temp\u00e9rature du pied de cuve diminue et que l&#039;activation des levures d\u00e9marre.<\/li>\n<li>Laisser reposer 10 minutes.<\/li>\n<li>Homog\u00e9n\u00e9iser et incorporer le pied de cuve \u00e0 cuve de fermentation lors d&#039;un remontage avec a\u00e9ration<\/li>\n<\/ul>\n<\/div><\/div><\/div>\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:115%;\">Saf\u0152no\u2122 UCLM 325 - Caract\u00e9ristiques techniques<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-fermentation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentation\"><span>Fermentation<\/span><\/a><\/li>\n<li id=\"tab-m\u00e9tabolique\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_m\u00e9tabolique\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_m\u00e9tabolique\"><span>M\u00e9tabolique<\/span><\/a><\/li>\n<li id=\"tab-easy-2-use\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_easy-2-use\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_easy-2-use\"><span>Easy 2 Use<\/span><\/a><\/li>\n<li id=\"tab-emballage-&amp;-garantie\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_emballage-&amp;-garantie\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_emballage-&amp;-garantie\"><span>Emballage &amp; garantie<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentation\">\n<p>\\r\\n\\r\\n<br data-source=\"\" \/>\u2192 D\u00e9part rapide en fermentation \\r\\n<br data-source=\"\" \/>\u2192 Bonne force fermentaire sur mo\u00fbts clarifi\u00e9s \\r\\n<br data-source=\"\" \/>\u2192 Tol\u00e9rance \u00e0 l&#8217;alcool : non recommand\u00e9e \u00e0 plus de 13 % vol. sans un apport nutritionnel ad\u00e9quat \\r\\n<br data-source=\"\" \/>\u2192 Besoins en azote \u00e9lev\u00e9s : dans un mo\u00fbt dont l&#8217;azote assimilable est compris entre 150 et 180 mg\/L, cette souche n\u00e9cessite au moins 2 apports d&#8217;azote (20 g\/hl DAP + 20 g\/hl Springferm\u2122 \u00e0 l&#8217;inoculation des levures et 20 g\/hl DAP ou Springferm\u2122 entre le premier tiers et mi-fermentation) \\r\\n<br data-source=\"\" \/>\u2192 Temp\u00e9rature de fermentation : 12 \u00b0 \u00e0 35\u00b0C. \\r\\n<\/p>\n<\/div>\n<div id=\"tab_m\u00e9tabolique\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-m\u00e9tabolique\">\n<p>\u2192 Rendement sucre\/alcool : 16,5 g\/L pour 1% vol.<br \/>\n\u2192 Faibles productions d&#039;acidit\u00e9 volatile, de SO<sub>2<\/sub> et d&#039;ac\u00e9tald\u00e9hyde (moins de 24 mg\/L)<br \/>\n\u2192 Production \u00e9lev\u00e9e de glyc\u00e9rol : 10 g\/L<br \/>\n\u2192 Activit\u00e9 \u03b2-glycosidase augmentant le potentiel aromatique des c\u00e9pages terp\u00e9niques.<\/p>\n<\/div>\n<div id=\"tab_easy-2-use\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-easy-2-use\">\n<ul>\n<li>Le\u00a0savoir-faire de Lesaffre et l&#039;am\u00e9lioration continue des proc\u00e9d\u00e9s de production des levures permettent d&#039;obtenir <strong>une qualit\u00e9 exceptionnelle de levures s\u00e8ches capables de r\u00e9sister \u00e0 une tr\u00e8s vaste gamme d&#039;utilisation, sans r\u00e9hydratation ou \u00e0 froid, sans compromettre leur vitalit\u00e9, leur profil cin\u00e9tique et\/ou analytique.<\/strong>\u00a0 Les \u0153nologues peuvent ainsi choisir les conditions d&#039;utilisation les plus adapt\u00e9es \u00e0 leurs besoins, \u00e0\u00a0savoir\u00a0:\u00a0\n<ul>\n<li><strong>Ensemencement direct :<\/strong> saupoudrer la levure \u00e0 la surface d&#039;<strong>au moins 10 fois son poids de mo\u00fbt<\/strong> (\u00e9ventuellement directement du haut de la cuve ou lors du remplissage de celle-ci apr\u00e8s d\u00e9cantation pour les blancs et les ros\u00e9s). Remuer d\u00e9licatement pour \u00e9viter la formation d&#039;agr\u00e9gats\u00a0ou les rompre.\u00a0 <strong>Transf\u00e9rer imm\u00e9diatement dans la cuve par remontage avec a\u00e9ration<\/strong> (ou homog\u00e9n\u00e9iser la masse de la cuve).<\/li>\n<li><strong>Avec r\u00e9hydratation pr\u00e9alable :<\/strong> saupoudrer la levure \u00e0 la surface de <strong>10 fois son poids d&#039;eau potable \u00e0 temp\u00e9rature ambiante.<\/strong> Remuer d\u00e9licatement pour \u00e9viter la formation d&#039;agr\u00e9gats\u00a0ou les rompre.\u00a0 <strong>Attendre 20 minutes et transf\u00e9rer en cuve par un remontage avec a\u00e9ration.<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_emballage-&amp;-garantie\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-emballage-&amp;-garantie\">\n<h4>Conditionnement<\/h4>\n<p>Carton de 20 sachets sous vide de 500 g chacun (Poids net du carton plein : 10 kg).<br \/>\nCarton de 1 bo\u00eete sous vide de 10 kg (poids net bo\u00eete pleine : 10 kg).<\/p>\n<h4>Garantie<\/h4>\n<p>Le pourcentage \u00e9lev\u00e9 de mati\u00e8re s\u00e8che de nos levures permet une conservation optimale dans leur emballage d&#039;origine \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 20 \u00b0C (pendant 3 ans) et inf\u00e9rieure \u00e0 10 \u00b0C pour une conservation prolong\u00e9e (4 ans). <\/p>\n<p>Fermentis garantit que le produit sera conforme au Codex \u0152nologique International jusqu&#039;\u00e0 sa date limite d&#039;utilisation optimale s&#039;il aura \u00e9t\u00e9 conserv\u00e9 dans les conditions de stockage mentionn\u00e9es ci-dessus. <\/p>\n<p><em>Chaque levure Fermentis est d\u00e9velopp\u00e9e selon un sch\u00e9ma de production sp\u00e9cifique et b\u00e9n\u00e9ficie du savoir-faire du groupe Lesaffre, leader mondial de la fabrication de levures. Cela garantit la plus grande puret\u00e9 microbiologique et une activit\u00e9 de fermentation maximale.<\/em><\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1154555484\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1154555484 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><i>Les donn\u00e9es contenues dans cette fiche technique sont la transcription exacte de nos connaissances du produit \u00e0 la date mentionn\u00e9e. Elles sont la propri\u00e9t\u00e9 exclusive de Fermentis-Division de S.I. Lesaffre. L&#039;utilisateur doit s&#039;assurer que ce produit est conforme \u00e0 la l\u00e9gislation en vigueur pour l\u2019utilisation qu\u2019il souhaite en faire.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour une expression vari\u00e9tale optimale et pour des vins moelleux, liquoreux<\/p>\n","protected":false},"featured_media":31158,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[288,287],"product_tag":[1129,1126,1127,1128],"class_list":["post-28615","product","type-product","status-publish","has-post-thumbnail","product_cat-levure-seche-active-vinification","product_cat-vinification","product_tag-uclm-fr","product_tag-uclm-s325-fr","product_tag-uclms325-fr","product_tag-ucml-s-325-fr","pa_fermentation-temperature-17-fr","pa_fermentation-temperature-30-fr","pa_flavor-profile-amylique","pa_flavor-profile-fruite","pa_flavor-profile-terpenes-fr","pa_kinetics-lente","pa_max-alcohol-13-fr","pa_nutrients-need-eleve","pa_roundness-moyen","pa_wine-color-blanc","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.2 (Yoast SEO v28.2) - 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