{"id":13990,"date":"2024-01-31T11:29:59","date_gmt":"2024-01-31T10:29:59","guid":{"rendered":"https:\/\/oenobrands.com\/solution\/fermentation-malolactique\/fml-en-pratique\/"},"modified":"2025-07-16T16:23:29","modified_gmt":"2025-07-16T14:23:29","slug":"fml-en-pratique","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/fr\/solution\/fermentation-malolactique\/fml-en-pratique\/","title":{"rendered":"FML en pratique"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>La fermentation alcoolique (FA) a \u00e9t\u00e9 largement \u00e9tudi\u00e9e et est donc bien comprise. <strong>Ce n\u2019est pas encore le cas de la fermentation malolactique (FML). L\u2019effet de la FML sur la qualit\u00e9 du vin, sa stabilit\u00e9 microbiologique et surtout son profil aromatique est souvent sous-estim\u00e9, voire ignor\u00e9 ou mal compris.<\/strong><br\/>Pour cette raison, et aussi pour des questions de co\u00fbt, de nombreux vinificateurs pr\u00e9f\u00e8rent encore laisser ce processus se faire naturellement, sous l\u2019action de bact\u00e9ries lactiques indig\u00e8nes.<\/p>\n\n<p>Aujourd\u2019hui, <strong>l\u2019utilisation de cultures s\u00e9lectionn\u00e9es<\/strong> permet un bien meilleur contr\u00f4le, une s\u00e9curit\u00e9 renforc\u00e9e et une plus grande r\u00e9gularit\u00e9. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<details class=\"wp-block-details has-medium-font-size is-layout-flow wp-block-details-is-layout-flow\"><summary><strong>Qu&rsquo;est-ce que la fermentation malolactique (MLF) ?<\/strong><\/summary>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>La fermentation malolactique (FML), aussi appel\u00e9e \u00ab malo \u00bb, est la conversion de l\u2019acide malique en acide lactique par des bact\u00e9ries lactiques (BL), en particulier <em>Oenococcus oeni<\/em>. Ce processus r\u00e9duit l\u2019acidit\u00e9, am\u00e9liore la stabilit\u00e9 microbiologique et modifie le profil aromatique et structurel du vin.<\/p>\n\n\n\n<p>Plusieurs esp\u00e8ces de bact\u00e9ries lactiques peuvent intervenir, mais <em>Oenococcus oeni <\/em>est la seule reconnue pour une inoculation contr\u00f4l\u00e9e. Les souches varient fortement dans leur tol\u00e9rance au pH, \u00e0 l\u2019alcool, au SO\u2082, \u00e0 la temp\u00e9rature et dans leurs besoins nutritionnels.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/details>\n\n<details class=\"wp-block-details has-medium-font-size is-layout-flow wp-block-details-is-layout-flow\"><summary><strong>Pourquoi utiliser une culture bact\u00e9rienne s\u00e9lectionn\u00e9e ?<\/strong><\/summary>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>La FML peut se produire spontan\u00e9ment, mais elle est souvent lente, impr\u00e9visible et comporte des risques microbiologiques importants.<br\/><strong>L\u2019utilisation de souches s\u00e9lectionn\u00e9es pr\u00e9sente des avantages majeurs :<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Contr\u00f4le du moment et des conditions de la FML<\/li>\n\n\n\n<li>R\u00e9alisation plus rapide de la fermentation<\/li>\n\n\n\n<li>R\u00e9duction des risques de d\u00e9viations aromatiques et de production d\u2019amines biog\u00e8nes<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Impact cibl\u00e9 sur le profil du vin<\/li>\n\n\n\n<li>Compatibilit\u00e9 avec les souches de levures s\u00e9lectionn\u00e9es<\/li>\n\n\n\n<li>Meilleure ma\u00eetrise du risque <em>Brettanomyces<\/em><strong> <\/strong><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n<\/details>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>Comment choisir sa strat\u00e9gie de FML ?<\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Il existe deux approches principales :<\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center\"><strong>Co-inoculation<\/strong><\/p>\n\n\n\n<p>La culture bact\u00e9rienne est ajout\u00e9e simultan\u00e9ment que la levure ou quelques jours apr\u00e8s. Cette m\u00e9thode raccourcit le temps d\u2019\u00e9laboration et favorise des profils frais et expressifs.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/malolactic-fermentation\/co-inoculation\/\">Malo en co-inoculation<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center\"><strong>Inoculation s\u00e9quentielle<\/strong><\/p>\n\n\n\n<p>La culture bact\u00e9rienne est ajout\u00e9e apr\u00e8s la fin de la FA. Cette strat\u00e9gie convient aux vins n\u00e9cessitant une structure sp\u00e9cifique, un potentiel de garde ou soumis \u00e0 des contraintes techniques.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/malolactic-fermentation\/sequential\/\">FML en s\u00e9quentielle<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<p>L\u2019apparition de la FML d\u00e9pend de la concentration initiale en bact\u00e9ries\u202f: un minimum de 1 \u00d7 10<sup>6<\/sup> UFC\/mL est requis. Leur croissance et leur survie d\u00e9pendent aussi de nombreux param\u00e8tres : <\/p>\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>pH <\/li>\n\n\n\n<li>concentration en alcool <\/li>\n\n\n\n<li>concentration totale de SO2 <\/li>\n\n\n\n<li>nutriments disponibles <\/li>\n\n\n\n<li>temp\u00e9rature <\/li>\n\n\n\n<li>souche de levure utilis\u00e9e pour la FA <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>oxyg\u00e8ne <\/li>\n\n\n\n<li>CO2 <\/li>\n\n\n\n<li>acides organiques <\/li>\n\n\n\n<li>compos\u00e9s ph\u00e9noliques <\/li>\n\n\n\n<li>pr\u00e9sence d&rsquo;autres bact\u00e9ries comp\u00e9titives <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n<\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#f7f7f7\">\n<h2 class=\"wp-block-heading\"><strong>Focus sur Maxaferm<sup>\u00ae<\/sup> ML Force<\/strong><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Maxaferm ML Force<\/strong> est un nutriment de nouvelle g\u00e9n\u00e9ration pour <em>Oenococcus oeni<\/em>, sp\u00e9cifiquement con\u00e7u pour soutenir la FML s\u00e9quentielle.<br\/>Sa composition unique, riche en peptides, vitamines et min\u00e9raux, favorise la survie des bact\u00e9ries et r\u00e9duit le temps de fermentation, m\u00eame dans des conditions difficiles (pH faible, haut degr\u00e9 alcoolique, mo\u00fbt appauvri).<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>\u00c0 ajouter juste avant l\u2019ensemencement bact\u00e9rien<\/li>\n\n\n\n<li>Recommand\u00e9 avec les souches Solo ou Maloferm<\/li>\n\n\n\n<li>Am\u00e9liore la fiabilit\u00e9 sur les vins techniquement exigeants <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/yeast-derivate\/feel-safe\/maxaferm-ml-force\/\">Maxaferm ML Force<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>Comment ensemencer avec des cultures bact\u00e9riennes ? <\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Tous les produits bact\u00e9riens Oenobrands sont con\u00e7us pour une utilisation directe. Il suffit de r\u00e9hydrater la poudre dans une eau propre, sans chlore, \u00e0 raison de 20 fois son poids, pendant 15 minutes. Ensuite, verser dans la cuve et homog\u00e9n\u00e9iser par un remontage doux.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>Comment g\u00e9rer efficacement la fermentation malolactique ? <\/strong><\/h2>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Gardez \u00e0 l\u2019esprit ces param\u00e8tres cl\u00e9s :<\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\">\n<li><strong>Temp\u00e9rature <\/strong>: La FML progresse g\u00e9n\u00e9ralement bien \u00e0 des temp\u00e9ratures comprises entre 18\u00b0C et 22\u00b0C. Des temp\u00e9ratures en dehors de cette plage peuvent ralentir ou inhiber la fermentation. <\/li>\n\n\n\n<li><strong>pH <\/strong>: La plage optimale se situe entre 3,3 et 3,5. Un pH plus bas peut inhiber l\u2019activit\u00e9 des bact\u00e9ries lactiques.<\/li>\n\n\n\n<li><strong>SO\u2082 <\/strong>: la concentration totale doit rester inf\u00e9rieure \u00e0 50 mg\/L avant la FML pour \u00e9viter d\u2019inhiber les bact\u00e9ries. La concentration totale en SO\u2082 doit g\u00e9n\u00e9ralement \u00eatre maintenue &lt; 50 mg\/L avant le d\u00e9clenchement de la FML afin d\u2019\u00e9viter tout effet n\u00e9gatif sur les bact\u00e9ries.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:2%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol start=\"4\" class=\"wp-block-list\">\n<li><strong>Concentration en alcool<\/strong> : des teneurs \u00e9lev\u00e9es en alcool peuvent \u00e9galement inhiber l\u2019activit\u00e9 des bact\u00e9ries lactiques. Les vins dont le titre alcoom\u00e9trique d\u00e9passe 14 % peuvent rendre la FML plus difficile, n\u00e9cessitant l\u2019utilisation de souches de bact\u00e9ries lactiques plus robustes ou des strat\u00e9gies sp\u00e9cifiques d\u2019acclimatation.<\/li>\n\n\n\n<li><strong>Disponibilit\u00e9 en nutriments<\/strong> : les bact\u00e9ries lactiques, comme les levures, ont besoin de nutriments pour se d\u00e9velopper. Toutefois, leurs besoins sont diff\u00e9rents. Utilisez des nutriments sp\u00e9cifiques comme<strong> Maxaferm ML Force<\/strong> pour garantir une fermentation s\u00fbre et compl\u00e8te.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons has-background is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\" style=\"background-color:#f7f7f7\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/malolactic-fermentation\/sequential\/\">D\u00e9couvrez nos solutions pour la fermentation malolactique en s\u00e9quentiel.<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/oenobrands.com\/solution\/malolactic-fermentation\/co-inoculation\/\">D\u00e9couvrez notre strat\u00e9gie de co-inoculation<\/a><\/div>\n<\/div>\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#00205c\">D\u00e9couvrez la gamme de bact\u00e9ries ANCHOR<\/h1>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fdcfc74e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/bacteria\/anchor-bacteria\/\" style=\"background-color:#00205c\" target=\"_blank\" rel=\"noreferrer noopener\">ANCHOR<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"93\" src=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-300x93.png\" alt=\"Anchor Oenology logo\" class=\"wp-image-2447\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-300x93.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1-768x238.png 768w, https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/04\/Oenobrands-Anchor-logo-1.png 776w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<h1 class=\"wp-block-heading has-text-color has-large-font-size\" style=\"color:#6f7271\">D\u00e9couvrez la gamme de bact\u00e9ries<\/h1>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fdcfc74e wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/oenobrands.com\/product\/bacteria\/maloferm\/\" style=\"background-color:#3d3935\" target=\"_blank\" rel=\"noreferrer noopener\">MALOFERM<\/a><\/div>\n<\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"60\" src=\"http:\/\/oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350-300x60.png\" alt=\"MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350\" class=\"wp-image-3680\" srcset=\"https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350-300x60.png 300w, https:\/\/oenobrands.com\/wp-content\/uploads\/2023\/05\/MALOFERM-wine-bacteria-malolactic-bacterie-vin-couleur-350.png 350w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n<\/div><\/div>\n<\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<hr class=\"wp-block-separator has-text-color has-alpha-channel-opacity has-background\" style=\"background-color:#8a918e;color:#8a918e\"\/>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\"><strong>Et vous, qu&rsquo;en pensez-vous ?<\/strong><\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Avec une \u00e9quipe hautement qualifi\u00e9e d\u2019experts dans de nombreux domaines, Oenobrands s\u2019efforce d\u2019offrir aux vinificateurs des solutions innovantes, fond\u00e9es sur des bases scientifiques solides, tout en mettant en valeur les synergies positives entre ses produits.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group wp-container-content-9cfa9a5a is-content-justification-left\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-8c890d92 wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-left\" 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