{"id":77686,"date":"2022-06-06T21:22:16","date_gmt":"2022-06-06T20:22:16","guid":{"rendered":"https:\/\/staging.agrovin.com\/microbiologie-et-biotechnologie\/"},"modified":"2022-10-10T12:51:56","modified_gmt":"2022-10-10T11:51:56","slug":"microbiologie-et-biotechnologie","status":"publish","type":"page","link":"https:\/\/agrovin.com\/fr\/microbiologie-et-biotechnologie\/","title":{"rendered":"Microbiologie et biotechnologie"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"77686\" class=\"elementor elementor-77686 elementor-67002\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1a1a5bc elementor-section-height-min-height elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"1a1a5bc\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-29da3bf\" data-id=\"29da3bf\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b620f1b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b620f1b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-254002a\" data-id=\"254002a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4e4d26c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4e4d26c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7862c54\" data-id=\"7862c54\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-72cb3d0 elementor-widget elementor-widget-text-editor\" data-id=\"72cb3d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Les micro-organismes sont responsables de la transformation du mo\u00fbt de raisin en vin. Des millions de micro-organismes sont impliqu\u00e9s dans ce processus. Certains de ces micro-organismes sont b\u00e9n\u00e9fiques, comme les levures qui r\u00e9alisent la fermentation alcoolique, mais certains d&#8217;entre eux sont \u00e9galement nuisibles car ils provoquent des alt\u00e9rations dans le vin. Le laboratoire d&#8217;AGROVIN effectue diff\u00e9rentes d\u00e9terminations li\u00e9es \u00e0 cet aspect:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2da720b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2da720b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6aa0a9c\" data-id=\"6aa0a9c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f21281c elementor-widget elementor-widget-heading\" data-id=\"f21281c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Contr\u00f4le microbiologique<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bd632ee elementor-widget elementor-widget-text-editor\" data-id=\"bd632ee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Il permet d&#8217;identifier des populations viables de levures et de bact\u00e9ries avec un double objectif:<\/p><ul><li>Suivre la fermentation alcoolique, la fermentation malolactique ou d\u00e9tecter les alt\u00e9rations microbiologiques au cours des diff\u00e9rentes \u00e9tapes de la production du vin.<\/li><li>Ajuster les traitements physiques et\/ou chimiques, en \u00e9vitant les risques dans le vin mis en bouteille.<\/li><\/ul><p><strong><em>\u00c0 cette fin, on utilise des techniques de culture sur plaque, avec des milieux et des conditions de culture s\u00e9lectifs, qui permettent de d\u00e9nombrer les levures fermentaires, les bact\u00e9ries lactiques, les bact\u00e9ries ac\u00e9tiques et les Brettanomyces.\u00a0<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-280e40f elementor-widget elementor-widget-heading\" data-id=\"280e40f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00c9tude de la fermentation bloqu\u00e9e<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3cb0ecb elementor-widget elementor-widget-text-editor\" data-id=\"3cb0ecb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Un test de r\u00e9ensemencement est effectu\u00e9, en suivant le protocole de refermentation AGROVIN. On v\u00e9rifie si les sucres de l&#8217;\u00e9chantillon sont \u00e9puis\u00e9s et un protocole de refermentation adapt\u00e9 au volume de l\u2019etablissement vinicole est \u00e9mis.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-641a197 elementor-widget elementor-widget-heading\" data-id=\"641a197\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Test de capacit\u00e9 malolactique<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dbb505f elementor-widget elementor-widget-text-editor\" data-id=\"dbb505f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Les param\u00e8tres limitant la viabilit\u00e9 des bact\u00e9ries lactiques sont analys\u00e9s, et un test est effectu\u00e9 pour d\u00e9terminer l&#8217;aptitude de l&#8217;\u00e9chantillon \u00e0 la FML avec une culture de d\u00e9marrage d&#8217;acide lactique.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f8cc61 elementor-widget elementor-widget-heading\" data-id=\"1f8cc61\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Techniques microscopiques<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f711444 elementor-widget elementor-widget-text-editor\" data-id=\"f711444\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Au moyen de microscopes \u00e0 fond clair et\/ou \u00e0 contraste de phase, les levures et les bact\u00e9ries pr\u00e9sentes dans le mo\u00fbt ou le vin peuvent \u00eatre d\u00e9tect\u00e9es et diff\u00e9renci\u00e9es par leur taille et leur forme.<\/p><p>En combinant l&#8217;observation microscopique et la coloration, il est \u00e9galement possible de diff\u00e9rencier les micro-organismes viables et non viables.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-50b5cda elementor-widget elementor-widget-heading\" data-id=\"50b5cda\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">D\u00e9terminations g\u00e9n\u00e9tiques<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c5fc00d elementor-widget elementor-widget-text-editor\" data-id=\"c5fc00d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>En utilisant diff\u00e9rentes techniques de biologie mol\u00e9culaire (PCR), il est possible de d\u00e9terminer le profil g\u00e9n\u00e9tique des levures fermentaires (Saccharomyces cerevisiae) et des bact\u00e9ries responsables de la fermentation malolactique (Oenococcus oeni), ce qui permet de conna\u00eetre, par exemple, le degr\u00e9 d&#8217;implantation de la souche de levure ou de bact\u00e9rie lactique inocul\u00e9e qui r\u00e9alise la fermentation alcoolique ou malolactique dans un \u00e9chantillon donn\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\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":"<p>Les micro-organismes sont responsables de la transformation du mo\u00fbt de raisin en vin. Des millions de micro-organismes sont impliqu\u00e9s dans ce processus. Certains de ces micro-organismes sont b\u00e9n\u00e9fiques, comme les levures qui r\u00e9alisent la fermentation alcoolique, mais certains d&#8217;entre eux sont \u00e9galement nuisibles car ils provoquent des alt\u00e9rations dans le vin. Le laboratoire d&#8217;AGROVIN effectue [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","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":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","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":"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":"","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-4)","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-4)","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-4)","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":""},"class_list":["post-77686","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/pages\/77686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/comments?post=77686"}],"version-history":[{"count":0,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/pages\/77686\/revisions"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/media?parent=77686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}