{"id":771143,"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":"2026-11-09T17:45:24","modified_gmt":"2026-11-09T16:45:24","slug":"viniliquid-fermentative-power","status":"publish","type":"page","link":"https:\/\/fermentis.com\/it\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/","title":{"rendered":"ViniLiquid\u2122: cosa ci hanno insegnato 15 anni sulla potenza fermentativa"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-974069891\">\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-1762341168\" 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: cosa ci hanno insegnato 15 anni sulla potenza fermentativa<\/h1>\n<p>di C\u00e9cile Bergia ed \u00c9tienne Dorignac<\/p>\n<p>                  <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1762341168 {\n  width: 81%;\n}\n#text-box-1762341168 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-974069891 {\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_189167568\">\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-531837080\">\n        \n\t<div id=\"col-728225241\" 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-1188689255\" 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_401359611\">\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_401359611 {\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-1057248379\" 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-1695556811\">\n        \n\t<div id=\"col-1755953876\" 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>Quando Fermentis ha introdotto per la prima volta <strong>ViniLiquid\u2122<\/strong>, il concetto era semplice: un attivante di fermentazione a base di autolisato di lievito, formulato e stabilizzato in forma liquida. Nei successivi 15 anni, gli enologi hanno riscontrato fermentazioni pi\u00f9 rapide e complete, popolazioni di lieviti pi\u00f9 sane e vini con profili aromatici pi\u00f9 espressivi. Il formato liquido non \u00e8 stata semplicemente una scelta di confezionamento, ma una decisione tecnica.<\/p>\n<h2>L&#39;insegnamento fondamentale derivante da 15 anni di dati sul campo:<\/h2>\n<p>La forma fisica conta tanto quanto la composizione dei nutrienti quando si tratta di potenza fermentativa. <strong>ViniLiquid\u2122<\/strong> \u00e8 stato il primo attivante di fermentazione a base di autolisato di lievito prodotto e stabilizzato in forma liquida, determinando differenze misurabili nel comportamento dei lieviti.<\/p>\n<h2>Ripensare a cosa significhi davvero &quot;nutrizione della fermentazione&quot;<\/h2>\n<p>La maggior parte delle discussioni sulla nutrizione della fermentazione si concentra sull&#39;azoto (APA). Tuttavia, la potenza fermentativa \u00e8 la capacit\u00e0 combinata di un nutriente di:<\/p>\n<ul>\n<li>Aumentare la velocit\u00e0 di fermentazione e ridurre il tempo complessivo<\/li>\n<li>Sostenere il completamento della fermentazione in condizioni di stress<\/li>\n<li>Mantenere la vitalit\u00e0 dei lieviti, specialmente nelle ultime fasi<\/li>\n<li>Ridurre i fattori di stress dannosi per i batteri lattici<\/li>\n<\/ul>\n<h2>Cosa determina la potenza fermentativa?<\/h2>\n<p>L&#39;APA \u00e8 importante, ma la potenza fermentativa dipende anche da:<\/p>\n<ul>\n<li>Elementi di supporto insolubili (scorze di lievito)<\/li>\n<li>Fattori di sopravvivenza (steroli, acidi grassi insaturi)<\/li>\n<li>Fattori di crescita (vitamine, minerali)<\/li>\n<li>Forma fisica di somministrazione<\/li>\n<\/ul>\n<p>I derivati del lievito rispondono contemporaneamente a tutte queste esigenze. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160526002114\">La ricerca conferma<\/a> che composti come peptidi, steroli e mannoproteine migliorano l&#39;integrit\u00e0 della membrana cellulare e modulano l&#39;aroma del vino.<\/p>\n<h2>Perch\u00e9 il formato liquido cambia tutto?<\/h2>\n<p><strong>ViniLiquid\u2122<\/strong> \u00e8 un autolisato di lievito altamente degradato che combina frazioni solubili e insolubili in una matrice liquida stabile. Ci\u00f2 preserva la biodisponibilit\u00e0 meglio rispetto ai formati secchi.<\/p>\n<h2>Potenza fermentativa superiore rispetto agli autolisati secchi<\/h2>\n<p>Nelle prove, <strong>ViniLiquid\u2122<\/strong> ha ridotto il tempo di fermentazione fino al <strong>42%<\/strong> se combinato con una micro-ossigenazione, superando le alternative secche.<\/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-1365038277\">\n        \n\t<div id=\"col-915026710\" 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-1462058007\" 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_1782975596\">\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_1782975596 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Condizioni della prova: mosto di Chardonnay, Francia.<\/em><\/p>\n<p>            \t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_692862129\">\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_692862129 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Condizioni della prova: mosto di Chardonnay, Francia.<\/em><\/p>\n<p>        \t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n        \n\t<div id=\"col-1589112811\" 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-1329921506\">\n        \n\t<div id=\"col-1437352592\" 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>Perch\u00e9 la forma liquida fa la differenza?<\/h3>\n<p>L&#39;autolisato liquido si disperde immediatamente, garantendo che i fattori di sopravvivenza e gli steroli siano disponibili senza tempi di latenza.<\/p>\n<h3>Migliore vitalit\u00e0 dei lieviti, specialmente nelle ultime fasi della fermentazione<\/h3>\n<p><strong>ViniLiquid\u2122<\/strong> stimola la popolazione e la vitalit\u00e0 dei lieviti nella seconda met\u00e0 della fermentazione, riducendo gli arresti di fermentazione e migliorando la prevedibilit\u00e0.<\/p>\n<p>            <!-- Autres sections (Impact on Wine Quality, Practical Gains, etc.) --><br \/>\n            <!-- ... 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