{"id":39013,"date":"2024-07-30T14:12:00","date_gmt":"2024-07-30T12:12:00","guid":{"rendered":"https:\/\/fermentis.com\/?post_type=product&#038;p=39013"},"modified":"2026-04-14T22:07:11","modified_gmt":"2026-04-14T20:07:11","slug":"safale-f-2","status":"publish","type":"product","link":"https:\/\/fermentis.com\/fr\/produit\/safale-f-2\/","title":{"rendered":"SafAle\u2122 F\u20112"},"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%;\">Con\u00e7u pour le conditionnement en bouteilles et en f\u00fbts<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>La levure de bi\u00e8re <strong>SafAle\u2122 F-2<\/strong> a \u00e9t\u00e9 s\u00e9lectionn\u00e9e sp\u00e9cifiquement pour la fermentation secondaire en bouteille et en f\u00fbt. Cette levure assimile tr\u00e8s peu de maltotriose mais assimile les sucres basiques (glucose, fructose, saccharose, maltose). Elle se caract\u00e9rise par un profil aromatique neutre respectant le caract\u00e8re de la bi\u00e8re de base et se d\u00e9pose de mani\u00e8re tr\u00e8s homog\u00e8ne en fin de fermentation.<\/p>\n<p><strong><\/strong>Ingr\u00e9dients : Levure (<em>Saccharomyces cerevisiae<\/em>), \u00e9mulsifiant E491<\/p>\n\t<div id=\"gap-290720266\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-290720266 {\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%;\">SafAle\u2122 F-2 - Profil sensoriel<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafAle\u2122 F-2 r\u00e9siste \u00e0 des taux d&#8217;alcool \u00e9lev\u00e9s (&gt;10% v\/v) et permet aux brasseurs d&#8217;obtenir toutes les propri\u00e9t\u00e9s de la refermentation : <\/p>\n<p>\u2013 Beer preservation thanks to oxygene trapping<br \/>\n\u2013 Contribution in roundness and maturation aromas<br \/>\n\u2013 Carbonation<br \/>\n\u2013 Sticks well at the bottom of the bottles\/casks and forms a nice haze when it is resuspended<\/p>\n\t<div id=\"gap-1367412400\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1367412400 {\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%;\">SafAle\u2122 F-2 - 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-dosage-et-utilisation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosage-et-utilisation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosage-et-utilisation\"><span>Dosage et utilisation<\/span><\/a><\/li>\n<li id=\"tab-analyse-type\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_analyse-type\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_analyse-type\"><span>Analyse type<\/span><\/a><\/li>\n<li id=\"tab-stockage-et-dur\u00e9e-de-conservation\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_stockage-et-dur\u00e9e-de-conservation\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_stockage-et-dur\u00e9e-de-conservation\"><span>Stockage et dur\u00e9e de conservation<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosage-et-utilisation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-et-utilisation\">\n<h4><span style=\"font-size: 18pt\">Dosage \/ Temp\u00e9rature<\/span><\/h4>\n<p><strong>De 2 \u00e0 35g\/hl \u00e0 15-25\u00b0C (59-77\u00b0F).<\/strong><\/p>\n<h5>R\u00e9hydratation<\/h5>\n<p>SafAle\u2122 F-2 ne doit pas \u00eatre r\u00e9hydrat\u00e9 directement dans la bi\u00e8re.<\/p>\n<p>Saupoudrer la levure dans au moins 10 fois son poids d&#039;eau st\u00e9rile \u00e0 une temp\u00e9rature de 25 \u00e0 29\u00b0C (77\u00b0F \u00e0 84\u00b0F).<\/p>\n<p>Laisser reposer 15 \u00e0 30 minutes. Remuer doucement.<\/p>\n<h5>Utilisation<\/h5>\n<p>Ajouter 5 \u00e0 10 grammes de sucre par litre de bi\u00e8re (pour obtenir une saturation de 2,5 \u00e0 5,0 g\/l de CO2). Incorporez la bi\u00e8re sucr\u00e9e, qui doit \u00eatre \u00e0 temp\u00e9rature de fermentation, avec la levure r\u00e9hydrat\u00e9e.<\/p>\n<p>La carbonatation sera r\u00e9alis\u00e9e dans 1 \u00e0 2 semaines*<\/p>\n<p>A la fin de la refermentation, la bi\u00e8re peut \u00eatre refroidie et gagnera en rondeur apr\u00e8s 2 \u00e0 3 semaines.<\/p>\n<p>* la carbonatation \u00e0 15\u00b0C peut prendre plus de 2 semaines.<\/p>\n<\/div>\n<div id=\"tab_analyse-type\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-analyse-type\">\n<ul>\n<li>Levure viable &gt; 1,0 *10<sup>10<\/sup> ufc\/g<\/li>\n<li>Puret\u00e9 : &gt; 99,9 %\n<ul>\n<li>Bact\u00e9ries lactiques : &lt; 1 ufc \/10<sup>7<\/sup> cellules de levure<\/li>\n<li>Bact\u00e9ries ac\u00e9tiques : &lt; 1 ufc \/10<sup>7<\/sup> cellules de levure<\/li>\n<li>Pediococcus : &lt; 1 ufc \/10<sup>7<\/sup> cellules de levure<\/li>\n<li>Bact\u00e9ries totales : &lt; 5 ufc \/10<sup>7<\/sup> cellules de levure<\/li>\n<li>Levure \u00ab sauvage \u00bb* : &lt; 1 ufc \/10<sup>7<\/sup> cellules de levure<\/li>\n<li>Micro-organismes pathog\u00e8nes : conform\u00e9ment \u00e0 la r\u00e9glementation<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em>*EBC Analytica 4.2.6 \u2013 ASBC Microbiological Control-5D<\/em><\/p>\n<\/div>\n<div id=\"tab_stockage-et-dur\u00e9e-de-conservation\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-stockage-et-dur\u00e9e-de-conservation\">\n<h4>Conservation<\/h4>\n<p>Pour une conservation inf\u00e9rieure \u00e0 6 mois\u00a0: le produit doit \u00eatre conserv\u00e9 \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 24\u00a0\u00b0C. Pour une conservation sup\u00e9rieure \u00e0 6 mois\u00a0: le produit doit \u00eatre conserv\u00e9 \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 15\u00a0\u00b0C. Une exception \u00e0 ces r\u00e8gles est pr\u00e9vue pour les courtes p\u00e9riodes ne d\u00e9passant pas 7\u00a0jours.<\/p>\n<h4>Dur\u00e9e de conservation<\/h4>\n<p>36 mois \u00e0 compter de la date de production. Contr\u00f4ler la date limite d&#039;utilisation optimale imprim\u00e9e sur le sachet.<\/p>\n<p>Les sachets ouverts doivent \u00eatre herm\u00e9tiquement referm\u00e9s, conserv\u00e9s \u00e0 maximum 4\u00b0C et utilis\u00e9s dans les 7 jours suivant l&#039;ouverture. Ne pas utiliser pas les sachets mous ni ab\u00eem\u00e9s.<\/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-1862224391\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1862224391 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><i>Les levures de brassage s\u00e8ches Fermentis sont bien connues pour leur capacit\u00e9 \u00e0 produire une grande vari\u00e9t\u00e9 de styles de bi\u00e8re. Afin de comparer nos souches, nous avons r\u00e9alis\u00e9 des essais de fermentation en conditions laboratoire avec un mo\u00fbt standard pour toutes les souches et des conditions de temp\u00e9rature standards (SafLager : 12\u00b0C pendant 48h puis 14\u00b0C\/ SafAle : 20\u00b0C). Nous nous sommes concentr\u00e9s sur les param\u00e8tres suivants : Production d&#039;alcool, sucres r\u00e9siduels, floculation et cin\u00e9tique de fermentation. Compte tenu de l&#039;impact des levures sur la qualit\u00e9 de la bi\u00e8re finale, il est recommand\u00e9 de respecter les instructions de fermentation pr\u00e9conis\u00e9es. Nous conseillons vivement aux utilisateurs de r\u00e9aliser des essais de fermentation avant toute utilisation commerciale de nos produits.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con\u00e7u pour le conditionnement en bouteilles et en f\u00fbts<\/p>\n","protected":false},"featured_media":472004,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[243,256,263],"product_tag":[1014,1013,531,532,533],"class_list":{"0":"post-39013","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bieres-brasserie","7":"product_cat-levure-seche-active-bieres","8":"product_cat-safale-fr-2","9":"product_tag-f-2-fr","10":"product_tag-f2-fr","11":"product_tag-levure-de-brasserie-fr","12":"product_tag-levure-de-brasserie-fr-2","13":"product_tag-levure-de-brasserie-fr-3","14":"pa_sedimentation-moyen","15":"pa_total-esters-eleve","16":"pa_yeast-range-safale-fr","17":"pa_yeast-variety-saccharomyces-cerevisiae-fr","19":"first","20":"instock","21":"shipping-taxable","22":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafAle\u2122 F-2 - Levure de brasserie pour conditionnement en bouteille ou en f\u00fbt - Fermentis<\/title>\n<meta name=\"description\" content=\"La levure de brasserie Fermentis SafAle\u2122 F-2 est id\u00e9ale pour le conditionnement en bouteilles et en f\u00fbts, mais elle peut \u00e9galement convenir \u00e0 d&#039;autres styles de bi\u00e8re. 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