Workshop
Pre-fermentation phase

Bring out the aromatic potential of each must

Vivelys offers a range of solutions for the management of must separation, settling and oxygen levels to help you to bring out the potential of each must and minimise inputs.

Protecting white and rosé wines from premature ageing
Vivelys has worked on an innovative solution for the pre-fermentation phase, called Controlled Oxygenation of Must (O2CM), to eliminate oxidation phenomena before they have an adverse effect on your wines’ potential. O2CM relies on an enzyme mechanism triggered by controlling the input of oxygen. This exclusive solution optimises the longevity of white and rosé wines and prevents premature aging while greatly limiting the supply of sulphites (SO2) in the wines

Our solutions

Boisé

Boisé

Find out about our ranges of French oak for wine
Batonneur

Batonneur

  • Ensures homogeneity across tanks
  • Brings out the aromatic potential of the lees
  • Allows must treatments to be stirred without premature oxidation
  • Stirs lees back into suspension
Cilyo

Cilyo

  • Analyses the rate at which oxygen is absorbed by the must
  • Determines how much oxygen each batch of must requires to ensure an effective and controlled result
  • Oxygen is then input into the tank using the O2CM function in one of the Vivelys equipment.
Neoxym

Neoxym

Optimises fraction separation by :

  •  Continuous monitoring of conductivity, which is indicative of the diffusion of polyphenols within the must,
  • Monitoring of the wines’ turbidity and the concentration of dissolved oxygen during the vinification and ageing of the wines.
Consulting

Consulting

MUST SEPARATION AUDIT 
A comprehensive management service to extract your white musts. Preserve their longevity and bring out their full aromatic potential with the help of a Vivelys technician.

 

TRAINING ON THE KEY ELEMENTS IN WHITE WINE VINIFICATION 
Theoretical and practical training on how to manage the key parameters involved in the vinification and ageing of white wines.
Theory:

  • Key elements in press management and the management of oxidation potential
  • Vinification of white musts
  • Management of lees ageing

Practical: Tasting of illustrative samples
Duration: one day or two half days
Oxygen input

Oxygen input

ECO2+

  • Installation for 2 to 4 tanks
  • Precise oxygen input through cliquage or micro-oxygenation
  • O2CM function for the treatment of pre-fermenting musts
  • Assistance programme for managing micro-oxygenation
  • Compatible with the KERYAN management solution

 

VISIO16

Installation for 4 to 64 tanks
Precise oxygen input through cliquage or micro-oxygenation
O2CM function for the treatment of pre-fermenting musts
Assistance programme for managing micro-oxygenation
Compatible with the KERYAN management solution

VISIO

Installation for 6 to 96 tanks
Precise oxygen input through cliquage or micro-oxygenation
O2CM function for the treatment of pre-fermenting musts
Assistance programme for managing micro-oxygenation
Compatible with the KERYAN management solution
Our solutions for each step