{"id":5329,"date":"2023-01-23T13:00:31","date_gmt":"2023-01-23T11:00:31","guid":{"rendered":"https:\/\/www.jvigas.com\/conclusions-de-letude-de-permeabilite-a-loxygene\/"},"modified":"2024-09-24T12:28:44","modified_gmt":"2024-09-24T10:28:44","slug":"conclusions-de-letude-de-permeabilite-a-loxygene","status":"publish","type":"post","link":"https:\/\/www.jvigas.com\/fr\/conclusions-de-letude-de-permeabilite-a-loxygene\/","title":{"rendered":"Conclusions de l’\u00e9tude de perm\u00e9abilit\u00e9 \u00e0 l\u2019oxyg\u00e8ne"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.jvigas.com\/wp-content\/uploads\/2023\/01\/taps_yellow_insta___.jpg\u00a0\u00bb title_text=\u00a0\u00bbtaps_yellow_insta___\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb187px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

PROJET D’INVESTIGATION<\/strong><\/p>\n

Conclusions de l\u2019\u00e9tude de perm\u00e9abilit\u00e9 \u00e0 l\u2019oxyg\u00e8ne<\/a><\/h1>\n

<\/h3>\n

Le projet d\u00e9termine la pertinence du proc\u00e9d\u00e9 de fabrication des bouchons<\/span><\/p>\n

<\/h5>\n
Janvier 2023<\/h5>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb header_line_height=\u00a0\u00bb2em\u00a0\u00bb header_2_font=\u00a0\u00bb||||||||\u00a0\u00bb header_2_line_height=\u00a0\u00bb1.3em\u00a0\u00bb header_3_font_size=\u00a0\u00bb16px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

J\u00b7Vigas a particip\u00e9 au \u201cProjet pour d\u00e9terminer l\u2019\u00e9volution de la perm\u00e9abilit\u00e9 \u00e0 l\u2019oxyg\u00e8ne selon les diff\u00e9rentes conditions de fabrication des bouchons de li\u00e8ge ainsi que l\u2019effet de ce param\u00e8tre sur les vins tranquilles et p\u00e9tillants\u201d (2017-2022)<\/p>\n

Le projet a \u00e9t\u00e9 d\u00e9velopp\u00e9 par la Fondation de l\u2019Institut Catalan du Li\u00e8ge<\/strong> en tant que centre de recherche et coordinateur du partenariat de quatre entreprises y coordinador del partenariado de quatre entreprises qui fabriquent des bouchons de li\u00e8ge en Catalogne : J. Vigas et Manuel Serra,<\/strong>sp\u00e9cialistes en bouchons de li\u00e8ge naturel ainsi que Francisco Oller et TESA<\/strong>, qui fabriquent des bouchons de li\u00e8ge agglom\u00e9r\u00e9 avec disques pour les vins p\u00e9tillants. Le Comit\u00e9 Champagne<\/strong> ainsi que l’Institut des Sciences de la vigne et du vin de l\u2019Universit\u00e9 de Rioja<\/strong> ont \u00e9galement apport\u00e9 leur collaboration \u00e0 ce projet.<\/p>\n

L\u2019objectif principal de cette \u00e9tude a \u00e9t\u00e9 de v\u00e9rifier que les diff\u00e9rences identifi\u00e9es au niveau du laboratoire lors du test de perm\u00e9abilit\u00e9 \u00e0 l’oxyg\u00e8ne des bouchons en li\u00e8ge pouvaient \u00eatre observ\u00e9es dans le vin. Atteindre cet objectif a permis, d’une part, de valider la m\u00e9thode d’analyse mais \u00e9galement d’acqu\u00e9rir des connaissances sur le proc\u00e9d\u00e9 de fabrication des bouchons en li\u00e8ge et son influence sur la perm\u00e9abilit\u00e9 \u00e0 l’oxyg\u00e8ne.<\/p>\n

\n

Parmis les diff\u00e9rentes conclusions, il a \u00e9t\u00e9 d\u00e9termin\u00e9 que l’apport en oxyg\u00e8ne apr\u00e8s le bouchage avec un bouchon de li\u00e8ge correctement embouteill\u00e9 provient du bouchon lui-m\u00eame et non de la p\u00e9n\u00e9tration d\u2019oxyg\u00e8ne externe.<\/h2>\n<\/blockquote>\n

L\u2019importance du OTR (OxygenTransferRate)<\/h3>\n

 <\/p>\n

L\u2019\u00e9volution du vin d\u00e9pend en grande partie de la quantit\u00e9 d\u2019oxyg\u00e8ne qu\u2019il re\u00e7oit. L\u2019oxyg\u00e8ne intervient de fa\u00e7on cruciale dans tout le processus \u0153nologique, de la r\u00e9colte des raisins jusqu’\u00e0 l\u2019ouverture de la bouteille et la consommation de son contenu. Plusieurs \u00e9tudes prouvent qu\u2019un m\u00eame vin bouch\u00e9 avec des bouchons de diff\u00e9rentes perm\u00e9abilit\u00e9s peuvent \u00e9voluer de fa\u00e7on diff\u00e9rente.<\/strong>
C\u2019est pour cette raison qu\u2019apr\u00e8s la mise en bouteille, l\u2019exposition \u00e0 l\u2019oxyg\u00e8ne d\u00e9pend de l\u2019efficacit\u00e9 de la fermeture. La perm\u00e9abilit\u00e9 de chaque bouchon est mesur\u00e9e par le taux de transfert d\u2019oxyg\u00e8ne (OTR) ou oxyg\u00e8ne entrant dans la bouteille au fil du temps.<\/p>\n

Actuellement,il n\u2019existe pas de m\u00e9thodologie standardis\u00e9e pour quantifier la perm\u00e9abilit\u00e9 <\/strong> \u00e0 l\u2019oxyg\u00e8ne d\u2019un bouchon. Cependant, la Fondation Institut Catalan du li\u00e8ge (ICSuro) coordonne le groupe de travail UNE CT56\/SC5 pour sa mise en oeuvre. L’ICSuro a commenc\u00e9 ses recherches en 2016 dans ce domaine.
Pour mener une \u00e9tude approfondie sur la fa\u00e7on dont le processus de production peut influencer la perm\u00e9abilit\u00e9 des bouchons en li\u00e8ge, plusieurs param\u00e8tres ont \u00e9t\u00e9 \u00e9tudi\u00e9s.<\/p>\n

Concernant les bouchons en li\u00e8ge naturel pour vins tranquilles, le processus et le type de lavage, le type de nivellement ou le traitement de surface ont \u00e9t\u00e9 contr\u00f4l\u00e9s.<\/strong><\/p>\n

Dans le cas des bouchons de vins p\u00e9tillants, le nombre de disques, leur qualit\u00e9 et leur densit\u00e9, le traitement de surface ou encore la qualit\u00e9 de compression de l\u2019agglom\u00e9rat ont \u00e9t\u00e9 analys\u00e9s.<\/strong><\/p>\n

<\/strong><\/p>\n

<\/h3>\n

Conclusions<\/h3>\n

 <\/p>\n

Apr\u00e8s cinq ans d’\u00e9tude, les conclusions suivantes ont \u00e9t\u00e9 tir\u00e9es :<\/p>\n

    \n
  • L’apport d’oxyg\u00e8ne apr\u00e8s bouchage avec un bouchon correctement embouteill\u00e9 provient du bouchon lui-m\u00eame del propio tap\u00f3n de corcho<\/strong> et non d’une entr\u00e9e d’oxyg\u00e8ne externe.<\/li>\n
  • La perm\u00e9abilit\u00e9 \u00e0 l’oxyg\u00e8ne<\/strong> des bouchons et les conditions de conservation<\/strong> du vin sont des param\u00e8tres cl\u00e9s pour assurer son bon \u00e9tat organoleptique. Ceux-ci influencent l’\u00e9volution du vin tranquille au niveau analytique et sensoriel.<\/li>\n
  • La mise en bouteille<\/strong> (r\u00e9gularit\u00e9 et ma\u00eetrise des apports d’oxyg\u00e8ne) a \u00e9t\u00e9 r\u00e9affirm\u00e9e comme un point critique<\/strong> d’une importance primordiale pour obtenir l’\u00e9volution souhait\u00e9e du vin.<\/li>\n
  • La position de la bouteille<\/strong> apr\u00e8s bouchage est primordiale et les r\u00e9sultats obtenus changent selon qu’elle soit stock\u00e9e verticalement ou horizontalement.<\/li>\n
  • Le temps de r\u00e9cup\u00e9ration du bouchon imm\u00e9diatement apr\u00e8s bouchage, de une \u00e0 cinq minutes<\/strong>, doit \u00eatre respect\u00e9 et les bouteilles ne doivent \u00eatre d\u00e9plac\u00e9es ou stock\u00e9es en position horizontale qu’apr\u00e8s ce temps.<\/li>\n
  • Les entreprises participantes ont caract\u00e9ris\u00e9<\/strong> leurs processus de production en fonction de leur contribution \u00e0 la perm\u00e9abilit\u00e9 \u00e0 l\u2019oxyg\u00e8ne.<\/li>\n
  • Les connaissances acquises au cours du projet devraient permettre de moduler le processus de production pour augmenter l’homog\u00e9n\u00e9it\u00e9<\/strong> des bouchons en li\u00e8ge naturel.<\/li>\n
  • L’oxoluminescence<\/strong> a \u00e9t\u00e9 valid\u00e9e comme m\u00e9thode de mesure de la perm\u00e9abilit\u00e9 \u00e0 l’oxyg\u00e8ne des bouchons en li\u00e8ge, les conclusions tir\u00e9es au niveau du laboratoire pouvant \u00eatre extrapol\u00e9es au vin.<\/li>\n
  • En vin p\u00e9tillant<\/strong>, il n’a pas \u00e9t\u00e9 possible de v\u00e9rifier que l’OTR ait un impact d\u00e9finitif sur le profil organoleptique du vin. De nouvelles preuves devront \u00eatre d\u00e9velopp\u00e9es \u00e0 cet \u00e9gard.<\/li>\n<\/ul>\n

     <\/p>\n

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