{"id":1558,"date":"2012-07-20T23:10:41","date_gmt":"2012-07-20T23:10:41","guid":{"rendered":"http:\/\/rttheme17.templatemints.com\/?page_id=1558"},"modified":"2014-11-20T17:58:50","modified_gmt":"2014-11-20T22:58:50","slug":"news","status":"publish","type":"page","link":"https:\/\/oenoscience.com\/en\/news\/","title":{"rendered":"NEWS"},"content":{"rendered":"<p><strong>Qu\u2019est-ce que la FML\u00a0?<\/strong><\/p>\n<p>La fermentation malolactique correspond \u00e0 la transformation enzymatique de l\u2019acide malique du vin (diacide) en acide lactique (monoacide) sous l&#8217;action des bact\u00e9ries lactiques. Ce ph\u00e9nom\u00e8ne conduit \u00e0 une d\u00e9sacidification biologique, puisque l\u2019acide lactique r\u00e9sultant de cette transformation est un acide plus faible que l\u2019acide malique. Sur le plan organoleptique, la FML entra\u00eene donc une baisse de l\u2019acidit\u00e9 totale et une augmentation du pH. On constate \u00e9galement un d\u00e9gagement de gaz carbonique ainsi qu\u2019une modification de la couleur et des ar\u00f4mes.<\/p>\n<p><strong>Quand et pourquoi r\u00e9aliser la FML\u00a0?<\/strong><\/p>\n<p>Pour l&#8217;ensemble des vins rouges, la FML s\u2019impose puisqu&#8217;elle conf\u00e8re au vin souplesse, rondeur et stabilit\u00e9 microbiologique. Concernant les vins blancs, la r\u00e9alisation de la fermentation malolactique est souvent raisonn\u00e9e en fonction de l\u2018\u00e9quilibre acide des vins en fin de fermentation alcoolique, mais aussi en fonction des c\u00e9pages. La FML peut en effet mettre en valeur certains c\u00e9pages, pour d\u2019autres elle a tendance \u00e0 en \u00e9craser les ar\u00f4mes. Pour ces m\u00eames raisons, la FML est rarement r\u00e9alis\u00e9e sur les ros\u00e9s, afin pr\u00e9server leur caract\u00e8re aromatique fruit\u00e9 mais aussi leur couleur.<\/p>\n<p><strong><span lang=\"FR\" style=\"font-family: 'Abadi MT Condensed Light';\"><span style=\"color: #000000; font-size: medium;\">Quels sont les risques d&#8217;une FML mal conduite\u00a0?<\/span><\/span><\/strong><\/p>\n<p><span lang=\"FR\" style=\"font-family: 'Abadi MT Condensed Light';\"><span style=\"color: #000000; font-size: medium;\">Mal conduite, la FML peut entrainer une alt\u00e9ration du vin. En effet, les bact\u00e9ries lactiques d\u00e9gradent l\u2019acide malique, mais peuvent \u00e9galement d\u00e9grader les sucres s\u2019ils sont encore pr\u00e9sents dans le vin, ou encore certains constituants comme l\u2019acide citrique, le glyc\u00e9rol ou l\u2019acide tartrique, ce qui peut entra\u00eener une d\u00e9gradation de la qualit\u00e9 des produits finis.<\/span><\/span> La fin de la FML peut \u00eatre suivie par dosage enzymatique.\u00a0 On consid\u00e8re la FML achev\u00e9e lorsque la teneur en acide malique r\u00e9siduel est inf\u00e9rieure \u00e0 0.2 g\/L.\u00a0 Pour vous aider \u00e0 determiner la fin de la FML, nous offrons un forfait malo qui comprend:\u00a0 Glucose-Fructose, Acidit\u00e9 totale, pH, acidit\u00e9 volatile, acide malique et acide lactique.\u00a0 Communiquez avec nous \u00e0 info@oenoscience.com \u00a0 <em>Merci \u00e0 Lorraine Jacques pour la redaction de ce texte.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Qu\u2019est-ce que la FML\u00a0? La fermentation malolactique correspond \u00e0 la transformation enzymatique de l\u2019acide malique [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"content-type":"","footnotes":""},"class_list":["post-1558","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NEWS - OEnoscience<\/title>\n<meta name=\"description\" content=\"For all the latest news, follow us on Facebook and Twitter. 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