{"id":155487,"date":"2017-03-03T16:07:55","date_gmt":"2017-03-03T16:07:55","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/surveillance-de-la-teneur-en-sucre-brix-des-raisins-pour-la-vinification\/"},"modified":"2022-10-10T12:13:21","modified_gmt":"2022-10-10T12:13:21","slug":"surveillance-de-la-teneur-en-sucre-brix-des-raisins-pour-la-vinification","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/surveillance-de-la-teneur-en-sucre-brix-des-raisins-pour-la-vinification\/","title":{"rendered":"Surveillance de la teneur en sucre (Brix) des raisins pour la vinification"},"content":{"rendered":"\t\t
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La levure m\u00e9tabolise le sucre et produit de l’alcool et du dioxyde de carbone comme d\u00e9chet. Plus la teneur en sucre est \u00e9lev\u00e9e, plus la concentration d’alcool produite est \u00e9lev\u00e9e. Si la fermentation est autoris\u00e9e \u00e0 se terminer et que tout le sucre est ferment\u00e9, alors le vin est consid\u00e9r\u00e9 comme sec.<\/strong><\/div>\n<\/div>\n
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Description:<\/h3>\n

Le vin est issu de la fermentation des sucres contenus dans le raisin. Des cultures de levures sont ajout\u00e9es au jus r\u00e9colt\u00e9 lors du foulage des raisins. La levure m\u00e9tabolise le sucre et produit de l\u2019alcool et du dioxyde de carbone comme d\u00e9chet. Plus la teneur en sucre est \u00e9lev\u00e9e, plus la concentration d\u2019alcool produite est \u00e9lev\u00e9e. Si la fermentation est autoris\u00e9e \u00e0 se terminer et que tout le sucre est ferment\u00e9, alors le vin est consid\u00e9r\u00e9 comme sec.<\/p>\n

Pendant la saison de croissance du raisin, les vignerons et les chefs de vignoble surveillent la composition des raisins comme indicateur du style potentiel et du moment de la r\u00e9colte. Avec l\u2019acidit\u00e9, le pH et une foule d\u2019autres param\u00e8tres, la teneur en sucre est l\u2019un de ces composants essentiels. Selon le style, la quantit\u00e9 de sucre pr\u00e9sente d\u00e9termine quand le raisin doit \u00eatre r\u00e9colt\u00e9.<\/p>\n

Les raisins ou les \u00e9chantillons de grappes sont strat\u00e9giquement s\u00e9lectionn\u00e9s dans le vignoble et soigneusement \u00e9cras\u00e9s et clarifi\u00e9s en jus. La teneur en sucre ou en solides solubles totaux (TSS) peut ensuite \u00eatre analys\u00e9e par r\u00e9fractom\u00e9trie ou hydrom\u00e9trie. Le sucre repr\u00e9sente 90 \u00e0 94% des solides solubles totaux pr\u00e9sents. Les unit\u00e9s typiques du TSS dans l\u2019industrie du vin sont le \u00b0Brix, o\u00f9 1 \u00b0Brix \u00e9quivaut \u00e0 1 gramme de sucre pour 100 g de solution. D\u2019autres unit\u00e9s telles que le \u00b0Baume ou la gravit\u00e9 sp\u00e9cifique sont \u00e9galement utilis\u00e9es.<\/p>\n

Application<\/h2>\n

\"hi96811_600x600\"Un client qui fait du vin cherchait un moyen simple et pr\u00e9cis de mesurer la teneur en sucre de ses raisins. Ils cherchaient quelque chose de portable et de moins subjectif que le r\u00e9fractom\u00e8tre m\u00e9canique qu\u2019ils utilisaient actuellement. Le\u00a0HI96811 r\u00e9fractom\u00e8tre num\u00e9rique<\/a>\u00a0est l\u2019outil parfait pour tout \u00e9tablissement vinicole, grand et petit, pour aider \u00e0 obtenir une mesure pr\u00e9cise du TSS. Le HI96811 est un compteur facile \u00e0 utiliser dans lequel un petit \u00e9chantillon \u00e0 mesurer est plac\u00e9 sur le puits d\u2019\u00e9chantillon en acier inoxydable et l\u2019utilisateur appuie sur le bouton rouge. Toutes les lectures sont compens\u00e9es en temp\u00e9rature et les r\u00e9sultats sont affich\u00e9s en \u00b0Brix sur toute la plage utilis\u00e9e par un vigneron. Le compteur est calibr\u00e9 en un seul point avec de l\u2019eau d\u00e9min\u00e9ralis\u00e9e et est \u00e9tanche. Le client a appr\u00e9ci\u00e9 la simplicit\u00e9 par rapport au compteur \u00b0Brix m\u00e9canique qu\u2019il utilisait dans le pass\u00e9 et a estim\u00e9 que les r\u00e9sultats \u00e9taient beaucoup plus reproductibles avec un r\u00e9sultat num\u00e9rique. Ils ont \u00e9galement \u00e9t\u00e9 satisfaits de la conception robuste qui lui a permis d\u2019\u00eatre utilis\u00e9 en laboratoire ainsi que dans le vignoble. Le HI96811 \u00e9tait exactement ce qu\u2019ils recherchaient.<\/p>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

La levure m\u00e9tabolise le sucre et produit de l’alcool et du dioxyde de carbone comme […]<\/p>\n","protected":false},"author":14,"featured_media":151240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[561],"tags":[287],"class_list":["post-155487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boisson","tag-vin"],"yoast_head":"\nSurveillance de la teneur en sucre (Brix) des raisins pour la vinification - 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