{"id":4963,"date":"2019-04-17T11:17:23","date_gmt":"2019-04-17T09:17:23","guid":{"rendered":"http:\/\/chateausuau.com\/?p=4963"},"modified":"2020-01-23T18:03:41","modified_gmt":"2020-01-23T17:03:41","slug":"fermentation-alcoolique","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/fermentation-alcoolique\/","title":{"rendered":"La fermentation alcoolique en une le\u00e7on"},"content":{"rendered":"

Dans quelques semaines, notre vignoble enfilera \u00e0 nouveau ses v\u00eatements d\u2019\u00e9t\u00e9. Nues comme des (hi)vers, nos vignes se gorgeront de soleil pour donner naissance \u00e0 des nouvelles grappes de raisins.<\/span><\/p>\n

Dans quelques mois, \u00e0 la fin de l\u2019\u00e9t\u00e9, ces fruits seront r\u00e9colt\u00e9s puis transform\u00e9s en ce pr\u00e9cieux breuvage que nous ch\u00e9rissons tant. Comment ce jus de fruit se m\u00e9tamorphose t-il en vin ? Nous vous racontons aujourd\u2019hui tous les secrets de la fermentation alcoolique.<\/span><\/p>\n

\"\"<\/p>\n

Qu\u2019est ce que la fermentation alcoolique ?<\/b><\/h2>\n

Derri\u00e8re ces deux mots un peu \u00ab barbare \u00bb se cache un processus biochimique assez complexe durant lequel les sucres sont tout simplement transform\u00e9s en alcool, dans un milieu liquide et en absence d\u2019air. Rien ne se perd, rien ne se cr\u00e9e\u2026 Tout se transforme ! Ce n\u2019est pas Monsieur Antoine Lavoisier qui dirait le contraire.<\/span><\/p>\n

Cette \u00e9tape clef se produit lorsque le fruit a \u00e9t\u00e9 mis en cuve afin de mac\u00e9rer. Le sage \u00ab mo\u00fbt \u00bb va alors devenir vin. Outre la fermentation alcoolique qui agit gr\u00e2ce aux levures, c\u2019est l\u2019extraction des compos\u00e9s qui donnera du caract\u00e8re au futur vin.<\/span><\/p>\n

Suivant le type de breuvage, cette mac\u00e9ration peut s\u2019\u00e9taler sur quelques jours ou durer jusqu\u2019\u00e0 trois semaines.<\/span><\/p>\n

Durant tout ce process, il sera indispensable de contr\u00f4ler l\u2019a\u00e9ration et la temp\u00e9rature, cette derni\u00e8re ayant un r\u00f4le d\u00e9terminant dans la fermentation. La temp\u00e9rature optimale est de 28-30\u00b0C pour les rouges, 18-20\u00b0C pour les blancs et 20-22\u00b0C pour les liquoreux.<\/span><\/p>\n

La fermentation alcoolique et apr\u00e8s ?<\/b><\/h2>\n

Les \u00e9tapes sont encore nombreuses avant que le vin -en devenir- ne rejoigne <\/span>sa cuve ou sa barrique<\/span><\/a> pour couler des jours heureux avant de terminer sa vie dans le verre d\u2019un consommateur heureux : \u00e9coulage, pressurage, assemblage\u2026 \u00a0Retrouvez tous les secrets de ce processus dans notre article d\u00e9di\u00e9 \u00e0 <\/span>la vinification<\/span><\/a>.<\/span><\/p>\n

Mais revenons \u00e0 l\u2019\u00e9tape de l\u2019\u00e9levage si vous le voulez bien. C\u2019est durant cette phase que l\u2019on va d\u00e9cider des assemblages entre diff\u00e9rents jus et que l\u2019on va les installer dans des cuves (en Inox ou en b\u00e9ton) ou dans des barriques afin que le futur cru se stabilise et forme ses ar\u00f4mes finaux. Sa structure va \u00e9galement \u00e9voluer au fil du temps.<\/span><\/p>\n

Vous pensiez la fermentation achev\u00e9e ? Pas tout \u00e0 fait ! Une deuxi\u00e8me pourra en effet intervenir. Deux possibilit\u00e9s : soit elle se d\u00e9roulera en m\u00eame temps que la fermentation alcoolique, soit pendant l\u2019\u00e9levage dont nous vous parlions pr\u00e9c\u00e9demment. Il s\u2019agit de cette fois d\u2019une fermentation malolactique qui transforme l\u2019acide malique en acide lactique. Cette proc\u00e9dure va diminuer l\u2019acidit\u00e9 du vin, le stabiliser et le rendre plus souple.<\/span><\/p>\n

\"\"<\/p>\n

La fermentation alcoolique des vins blancs<\/b><\/h2>\n

Contrairement aux vins rouges, la fermentation des vins blancs en devenir s\u2019effectue avec un jus clair, en l\u2019absence de toutes peaux et de toutes particules. La temp\u00e9rature sera moins \u00e9lev\u00e9e que pour les crus fonc\u00e9s. Elle durera entre 10 et 15 jours environ.<\/p>\n

Une fois la fermentation alcoolique termin\u00e9e, comme pour les rouges, il conviendra de proc\u00e9der au soutirage afin de s\u00e9parer le vin des r\u00e9sidus de lies (levures mortes).<\/p>\n

Le reste de l\u2019histoire, vous la connaissez… Sinon, n\u2019h\u00e9sitez pas \u00e0 consulter nos articles au sujet de la fabrication du vin dans notre Gazette<\/a> !<\/p>\n","protected":false},"excerpt":{"rendered":"

Dans quelques semaines, notre vignoble enfilera \u00e0 nouveau ses v\u00eatements d\u2019\u00e9t\u00e9. Nues comme des (hi)vers, nos vignes se gorgeront de soleil pour donner naissance \u00e0 des nouvelles grappes de raisins. Dans quelques mois, \u00e0 la fin de l\u2019\u00e9t\u00e9, ces fruits seront r\u00e9colt\u00e9s puis transform\u00e9s en ce pr\u00e9cieux breuvage que nous ch\u00e9rissons tant. Comment ce jus […]<\/p>\n","protected":false},"author":6,"featured_media":4965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[113],"class_list":["post-4963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin","tag-oenologie"],"acf":[],"yoast_head":"\nFermentation alcoolique en une le\u00e7on - Chateau Suau<\/title>\n<meta name=\"description\" content=\"Comment ce jus de fruit se m\u00e9tamorphose t-il en vin ? 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