{"id":2066,"date":"2024-08-22T12:21:49","date_gmt":"2024-08-22T10:21:49","guid":{"rendered":"https:\/\/demo.oenofrance.com\/?page_id=2066"},"modified":"2024-08-26T12:40:09","modified_gmt":"2024-08-26T10:40:09","slug":"protocole-de-reprise-de-fermentation","status":"publish","type":"page","link":"https:\/\/www.oenofrance.com\/zh-hans\/protocole-de-reprise-de-fermentation\/","title":{"rendered":"Fermentation resumption protocol"},"content":{"rendered":"<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_section-537823613e11137169b781d367368de1\">\n.avia-section.av-av_section-537823613e11137169b781d367368de1{\nbackground-repeat:repeat;\nbackground-image:url(https:\/\/www.oenofrance.com\/uploads\/2024\/05\/background-oenofrance.svg);\nbackground-position:50% 50%;\nbackground-attachment:scroll;\n}\n<\/style>\n<div id='av_section_1'  class='avia-section av-av_section-537823613e11137169b781d367368de1 main_color avia-section-default avia-no-border-styling  avia-builder-el-0  avia-builder-el-no-sibling  page-content-calculatrice avia-bg-style-scroll container_wrap fullsize'  data-section-bg-repeat='repeat'><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-2066'><div class='entry-content-wrapper clearfix'>\n<div  class='flex_column av-av_one_full-db3c685d37a83d385059f6f31cd9c4a7 av_one_full  avia-builder-el-1  el_before_av_one_full  avia-builder-el-first  first flex_column_div'     ><p><section  class='av_textblock_section av-av_textblock-2ff3a6f251e95e59ca84515386088857'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock return-calculatrice-sommaire'  itemprop=\"text\" ><p><a href=\"https:\/\/www.oenofrance.com\/zh-hans\/outils-de-calcul\/\">Retour<\/a><\/p>\n<\/div><\/section><br \/>\n<section  class='av_textblock_section av-m0av9ft7-59015594a782fca02a90203b2ebb9555'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h1>Fermentation resumption protocol<\/h1>\n<\/div><\/section><\/p><\/div><div  class='flex_column av-av_one_full-7d722bc61e0855c312698a269ee3b87d av_one_full  avia-builder-el-4  el_after_av_one_full  avia-builder-el-last  code-calculatrice first flex_column_div  column-top-margin'     ><section  class='av_textblock_section av-av_textblock-e922ac7a79e5b93445cc9340ffe5d92f'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div id=\"ae2simulator2\" class=\"ae2simulators\">\r\n\t<div class=\"main-ctn\">\r\n\t\t<h2> PREPARING LEAVEN using SELECTYS LA MARQUISE<\/h2>\r\n\t\t<p>For wines at the end of sluggish fermentation, or with stuck fermentation<br>\r\n\t\t\t- rack the wine from its fermentation lees<br>\r\n     \t\t- treat with 20-30 g\/hl VIVACTIV ECORCE or VIVACTIV CONTROLE <u>VIVACTIV ECORCE ou VIVACTIV CONTROLE<\/u><br>\r\n     \t\t<u>24 to 48 h before incorporating the leaven (detoxification of the medium)<\/u>\r\n\t\t<\/p>\r\n\t\t<p>For fermentation resumption use 20-30 g\/hl SELECTYS LA MARQUISE<\/p>\r\n\t\t<p>Note: For wines with acquired alcohol content &lt; 11\u00b05 there is no need to prepare stage 3 <11,5\u00b0, la pr\u00e9paration du stade 3 est inutile<br>\r\n\t\t\tLe stade 3 est indispensable lorsque le degr\u00e9 alcoolique acquis est > \u00e0 11,5\u00b0vol.\r\n\t\t<\/p>\r\n\t\t<div class=\"inputs-ctn\">\r\n\t\t\t<div class=\"left-col\">PREPARATION TIME: 3 to 4 days<\/div>\r\n\t\t\t<div class=\"right-col\">\r\n\t\t\t\t<div class=\"top-col\"><span>Procedure for<\/span><input id=\"volume\" class=\"red\" type=\"number\" name=\"volume\" value=\"50\"><span>hL of wine to be fermented <span style=\"color: red\">(to be specified)<\/span><\/span><\/div>\r\n\t\t\t\t<div class=\"bol-col\"><span>at a rate of 30 g\/hl of yeast, i.e. 1500g SELECTYS LA MARQUISE<\/span><span class=\"sim-res\" data-res=\"1\"  style=\"color:red;\"><\/span><span> <span style=\"color:red;\">g<\/span> SELECTYS LA MARQUISE<\/span><\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>1- REHYDRATATION: 15 litres in 30 minutes<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"2\"><\/span> litres en 30 minutes<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>Prepare :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"3\"><\/span>g SELECTYS LA MARQUISE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"4\"><\/span><\/div><div class=\"right-col\">g VIVACTIV PREMIER<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"5\"><\/span><\/div><div class=\"right-col\">litres WATER at 30\u00b0C (measured with a thermometer)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"6\"><\/span><\/div><div class=\"right-col\">g SUGAR<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Stir well at the start of rehydration, allow to stand for about 25 minutes<br>\r\n\t\t\t\tAfter 25 minutes, re-suspend and go on to the next stage.\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>2- ACCLIMATISATION :<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"7\"><\/span> litres in 12-18 hours at 20\u00b0C (do not exceed 24 hours).<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Density drops from 1030 to around 1005 (the medium\u2019s sugar content at 100 g\/l)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>Add :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"8\"><\/span>kg sugar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"9\"><\/span><\/div><div class=\"right-col\">litres WINE to be fermented<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"10\"><\/span><\/div><div class=\"right-col\">litres TEPID WATER<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"11\"><\/span><\/div><div class=\"right-col\">g VIVACTIV PERFORMANCE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Stir well again. Keep at 20\u00b0C. Stir again 3 to 4 times.<br>\r\n\t\t\t\tWatch for foam produced during this stage; make sure there is enough headspace.\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t\t<div class=\"step\">\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><h2>3- LEAVEN DEVELOPMENT:<\/h2><\/span><\/div><div class=\"right-col\"><span class=\"sim-res\" data-res=\"12\" style=\"padding-left:0;\"><\/span> litres in 2 days at 20\u00b0C<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Density drops from 1030 to around 1005 (the medium\u2019s sugar content at 100 g\/l)<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><\/div><div class=\"right-col\">Stade indispensable si alcool acquis est sup \u00e0 11,5\u00b0vol.<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col fullw\"><span>Add :<\/span><\/div><div class=\"right-col\"><span class=\"sim-res red\" data-res=\"13\"><\/span> kg sugar<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"14\"><\/span><\/div><div class=\"right-col\">litres WINE to be fermented<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"15\"><\/span><\/div><div class=\"right-col\">litres TEPID WATER<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"row-ctn\">\r\n\t\t\t\t<div class=\"left-col\"><span><\/span><span class=\"sim-res red\" data-res=\"16\"><\/span><\/div><div class=\"right-col\">g VIVACTIV PERFORMANCE<\/div>\t\r\n\t\t\t<\/div>\r\n\t\t\t<p>Aerate 3 times a day by pumping over with air (or, even better, with a microbullage device).<br>\r\n\t\t\t\tMonitor the drop in density once a day and watch out for the appearance of any off-flavours (reduced notes).<br>\r\n\t\t\t\tIncorporate into the vat by mixing and aeration, after checking the wine's reaction to air.\r\n\t\t\t<\/p>\r\n\t\t\t<p><u>Important :<\/u> For the best chance of success, it is necessary to detoxify the medium before yeasting<br>\r\n\t\t\t\t(VIVACTIV ECORCE or VIVACTIV CONTROLE) and to combine with a complete fermentation activator (VIVACTIV PERFORMANCE) when yeasting, as the medium is always more or less depleted of growth factors.\r\n\t\t\t<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t<div class=\"sim-infos\">\r\n\t\t<div class=\"white\">Molecular SO2 &gt; 0.60 = good protection<\/div>\r\n\t\t<div class=\"yellow\">Molecular SO2 0.35 - 0.60 = minimum protection<\/div>\r\n\t\t<div class=\"orange\">Molecular SO2 &lt; 0.35 = poor protection < 0.35 = mauvaise protection<\/div>\r\n\t<\/div>\r\n\t<div class=\"sim-footer\">\r\n\t\t<div class=\"sim-actions\">\r\n\t\t\t<div class=\"actions-top\">\r\n\t\t\t\t<div id=\"send-mail\" class=\"action-btn\">Send results by email<\/div>\r\n\t\t\t\t<div id=\"print-results\" class=\"action-btn\">Print results<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t<div class=\"message-box\"><\/div>\r\n\t\t\t<div class=\"actions-bot\">\r\n\t\t\t\t<div class=\"action-input\">\r\n\t\t\t\t\t<label for=\"mail-sender\">Sender\u2019s email address<\/label>\r\n\t\t\t\t\t<input id=\"mail-sender\" type=\"email\" name=\"mail-sender\">\r\n\t\t\t\t<\/div>\r\n\t\t\t\t<div class=\"action-input\">\r\n\t\t\t\t\t<label for=\"mail-receiver\">Recipient\u2019s email address<\/label>\r\n\t\t\t\t\t<input id=\"mail-receiver\" type=\"email\" name=\"mail-receiver\">\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\t\r\n<\/div>\n<\/div><\/section><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-2066","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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