{"id":775339,"date":"2022-01-27T18:00:01","date_gmt":"2022-01-27T17:00:01","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/"},"modified":"2026-09-18T16:05:58","modified_gmt":"2026-09-18T14:05:58","slug":"safoeno-pr-106-e2u-trials","status":"publish","type":"page","link":"https:\/\/fermentis.com\/pt-br\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/","title":{"rendered":"Resultados dos testes Saf\u0152no\u2122 PR-106 E2U\u2122"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-466591735\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"bg attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1972978000\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-4258139793\" class=\"text\">\n\t\t\n<h2> Resultados dos testes Saf\u0152no\u2122 PR-106 E2U\u2122<\/h2>\n<p><i>Por Etienne Dorignac, Gerente T\u00e9cnico &amp; En\u00f3logo, Fermentis<\/i><\/p>\n\t\t\n<style>\n#text-4258139793 {\n  color: rgb(255,255,255);\n}\n#text-4258139793 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1972978000 {\n  width: 82%;\n}\n#text-box-1972978000 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-466591735 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-466591735 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-466591735 .banner-bg img {\n  object-position: 28% 40%;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"row align-center\"  id=\"row-1253119995\">\n\n\t<div id=\"col-1383218096\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row\"  id=\"row-679385648\">\n\n\t<div id=\"col-794616990\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>A Saf\u0152no\u2122 PR-106 \u00e9 uma cepa de levedura E2U\u2122?<\/p>\n<p>A resposta r\u00e1pida \u00e9 sim, o que significa que pode ser usado de v\u00e1rias maneiras \u2013 com reidrata\u00e7\u00e3o \u2013 ou adicionando-o diretamente no recipiente de fermenta\u00e7\u00e3o. Depende de voc\u00ea.<\/p>\n<p>Agora, a resposta longa tamb\u00e9m \u00e9 sim, mas talvez possamos entrar em mais detalhes e explicar exatamente como testamos, apresentar os resultados e por que podemos afirmar com confian\u00e7a que o Saf\u0152no\u2122 PR-106 \u00e9 E2U\u2122 (F\u00e1cil de Usar).<\/p>\n<p>Esses experimentos foram realizados em um mosto padr\u00e3o de Chardonnay adequado para vinhos base espumantes, com baixo pH (&lt;3,2) e uma leve defici\u00eancia de YAN (Nitrog\u00eanio Dispon\u00edvel para Leveduras) (YAN (mg\/L) \/ A\u00e7\u00facares (g\/L) = 0,7).<\/p>\n<p>As duas diferentes condi\u00e7\u00f5es experimentais foram:<\/p>\n<ul>\n<li><strong>Reidrata\u00e7\u00e3o e aclimata\u00e7\u00e3o<\/strong> (reidrata\u00e7\u00e3o em \u00e1gua a 35\u00b0C por 15 minutos), seguida pela adi\u00e7\u00e3o de mosto (1:1, 15 minutos de aclimata\u00e7\u00e3o ao a\u00e7\u00facar e temperatura) seguida pela inocula\u00e7\u00e3o no mosto.<\/li>\n<li><strong>Inocula\u00e7\u00e3o <\/strong>direta (inocula\u00e7\u00e3o por aspers\u00e3o no mosto)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-784615583\" class=\"col medium-6 small-12 large-6\"  >\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_719958708\">\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\/2022\/01\/prosecco-glass-1024x576.jpg\" class=\"attachment-large size-large\" alt=\"Prosecco Glass being served - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1024x576.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-800x450.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-768x432.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-1536x864.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass-600x338.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/prosecco-glass.jpg 1920w\" 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_719958708 {\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<\/div>\n<div class=\"row\"  id=\"row-1773665383\">\n\n\t<div id=\"col-2145950635\" class=\"col medium-7 small-12 large-7\"  >\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_1962218175\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1686\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg\" class=\"attachment-original size-original\" alt=\"Sugar content in Saf\u0152no PR 106\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-800x703.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1024x899.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-768x674.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-1536x1349.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/sugar-pr106-600x527.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/>\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_1962218175 {\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-586483805\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong><u>Fig 1 &#8211; Monitoramento do a\u00e7\u00facar no final da fermenta\u00e7\u00e3o<\/u><\/strong><\/p>\n<p>Em um n\u00edvel t\u00e9cnico, quando comparamos os a\u00e7\u00facares residuais no vinho durante a fermenta\u00e7\u00e3o, nota-se que, apesar de um in\u00edcio ligeiramente mais lento, a fermenta\u00e7\u00e3o por inocula\u00e7\u00e3o direta na verdade termina mais r\u00e1pido.<\/p>\n<p>Ambos os m\u00e9todos completam com sucesso a fermenta\u00e7\u00e3o, o que, \u00e9 claro, \u00e9 o resultado esperado. Portanto, em rela\u00e7\u00e3o aos resultados de desempenho de fermenta\u00e7\u00e3o, os dados indicam que o Saf\u0152no\u2122 PR-106 \u00e9 E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-922585679\">\n\n\t<div id=\"col-1932910002\" class=\"col small-12 large-12\"  >\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_1744392865\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"937\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg\" class=\"attachment-original size-original\" alt=\"Saf\u0152no PR 106 components - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components.jpg 1920w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-800x390.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1024x500.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-768x375.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-1536x750.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/01\/pr106-components-600x293.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/>\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_1744392865 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong><u>Fig 2 \u2013 Perfil anal\u00edtico p\u00f3s-fermenta\u00e7\u00e3o<\/u><\/strong><\/p>\n<p>Observando as an\u00e1lises do final da fermenta\u00e7\u00e3o, \u00e9 impressionante qu\u00e3o pouca diferen\u00e7a h\u00e1 entre as duas fermenta\u00e7\u00f5es. Todos os diferentes crit\u00e9rios s\u00e3o quase combina\u00e7\u00f5es perfeitas.<\/p>\n<p>O teor alco\u00f3lico \u00e9 id\u00eantico, a glicose e a frutose s\u00e3o muito pr\u00f3ximas, a acidez \u00e9 id\u00eantica e o <sub>SO2<\/sub> total \u00e9 muito pr\u00f3ximo.<\/p>\n<p>O que este gr\u00e1fico nos diz de um ponto de vista t\u00e9cnico \u00e9 que os dois vinhos s\u00e3o basicamente id\u00eanticos. Este \u00e9 outro forte indicador de que o Saf\u0152no\u2122 PR-106 \u00e9 de fato E2U\u2122.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-93075095\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Resultados da degusta\u00e7\u00e3o<\/strong><\/p>\n<p>Testes triangulares realizados por um painel treinado de 14 especialistas em vinhos n\u00e3o mostram nenhuma diferen\u00e7a significativa entre os dois vinhos, fermentados tanto por inocula\u00e7\u00e3o direta quanto por reidrata\u00e7\u00e3o e aclimatiza\u00e7\u00e3o.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1252847713\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Conclus\u00e3o<\/strong><\/p>\n<p>Os diversos resultados deste estudo apontam todos para uma conclus\u00e3o clara. Saf\u0152no\u2122 PR-106 \u00e9 realmente E2U\u2122. O desempenho da fermenta\u00e7\u00e3o \u00e9 muito semelhante em ambas as condi\u00e7\u00f5es (inocula\u00e7\u00e3o direta <em><\/em>vs reidrata\u00e7\u00e3o com aclimata\u00e7\u00e3o).<\/p>\n<p>Os vinhos acabados feitos dessas duas maneiras s\u00e3o id\u00eanticos do ponto de vista t\u00e9cnico.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1234473686\">\n\n\t<div id=\"col-1289742476\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/pt-br\/knowledge-center\/expert-insights\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Voltar para insights de especialistas<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":775340,"parent":577218,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-775339","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Resultados dos testes Saf\u0152no\u2122 PR-106 E2U\u2122 - Fermentis<\/title>\n<meta name=\"description\" content=\"Ensaios de fermenta\u00e7\u00e3o do Saf\u0152no\u2122 PR-106 de duas maneiras diferentes. Os resultados mostraram que a cepa de levedura de vinho \u00e9 realmente certificada E2U\u2122.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/pt-br\/knowledge-center\/expert-insights\/wine\/safoeno-pr-106-e2u-trials\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Resultados dos testes Saf\u0152no\u2122 PR-106 E2U\u2122\" \/>\n<meta property=\"og:description\" content=\"Ensaios de fermenta\u00e7\u00e3o do Saf\u0152no\u2122 PR-106 de duas maneiras diferentes. 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