Worry-free fermentation
When it comes to alcoholic fermentation, oxygen is an essential oenological tool.
It's therefore important to know how to use it and to have the skills needed to adapt it to the various phases of fermentation, as this will ensure that you reap all the benefits.
Yeast oxygenation
Today, we have a precise understanding of how yeast consumes oxygen.
Oxygenation allows the yeast to produce sterols, facilitates the better absorption of nutrients and better alcohol resistance, and helps avoid the production of sulphur compounds, which are responsible for the onset of reduction.
This in turn means that we can optimally regulate the flow of oxygen.The right amount of oxygen is thus delivered efficiently to ensure the survival of the yeast.
The amount of oxygen you add to your wine is important, but the speed at which you introduce it is just as crucial!
Cliquage
‘Cliquage’, or macro-oxygenation, is a winemaking technique that consists of injecting a high concentration of oxygen into the wine at a given point in the process, contrary to micro-oxygenation, which is more controlled and involves low doses. This technique is used for very specific reasons and provides clear benefits, such as promoting the growth of yeast or good bacteria, stabilising the wine, and aiding clarification.
Macro-oxygenation is measured in milligrams of oxygen per litre (mg/L).
Vivelys' solutions for good yeast oxygenation
Visio: ‘cliquage' mode
Visio micro-oxygenation devices can be used for both micro- and macro-oxygenation.
Cliquage mode makes it possible to deliver a controlled, one-off supply of oxygen at a rate that takes into account the yeast's consumption speed. For greater efficiency.
Cliqueur® standard
Oxygen can be selectively injected into vats or barrels using a timer, or it can be triggered simply with the touch of a button.
Fixed or removable diffuser at the bottom of the vat
This system allows the bottling of red and white wines without encountering the marc cap problem; oxygen is supplied via a valve fitted at the bottom of the vat, and the tool can be used during alcoholic fermentation and maturation.
By administering a controlled dose of oxygen and paying close attention to yeast nutrition, you can ensure survival until fermentation is complete, with the result being a crisp and distinct aromatic profile.
Jean François Gilis,
Head of Microbiology & Biotechnology Solutions
Our other products
- Visio micro-oxygenation
Micro-oxygenation:
Enrich any type of wine thanks to micro-oxygenation. It accentuates the sensation of fullness, softens the tannins, and stabilises the RedOx balance and colour, all while maintaining quality and individuality.
- Ecolys
High-performance leaven production:
Ecolys® enables the production of high cell-concentration leaven thanks to easy-to-use equipment and full access to our expertise.
- Scalya
Automate your fermentation and maturation for worry-free winemaking.
