Alcoholic fermentation

Ensure successful alcoholic fermentation

Vivelys combines microbiological and oenological knowledge with expert solutions to promote the implantation of suitable strains and optimise fermentation kinetics according to each required profile. Vivelys consultants offer expertise in nitrogen and oxygen management (type, time, amount and nature), to ensure that the desired vinification outcome is achieved and to prevent stuck fermentation. 

Manage the creation of a defined wine profile
Our consultants provide you with finely honed expertise on how to manage the fermentation process. This is the point at which a whole host of parameters (temperature, turbidity, oxygen, oak, and the addition of nitrogen) influence the profile of the finished wine. Our sensory evaluation solutions and expertise make it possible to settle on a precise, shared description of the desired wine profile and establish a link with levers in production.

Our solutions


The SCALYA process management solution optimises fermentation and ageing. It offers winemakers the advantage of perfect reproducibility in terms of process and guarantees that production runs smoothly (complete alcoholic fermentation, input of oxygen at the right time, etc.).
Thanks to real-time data collection using sensors selected for their relevance and robustness, the SCALYA software program enables users to intelligently manage each step the winemaking process.

The apparatus inside the tank (the thermoregulation equipment, pumping-over pumps and micro-oxygenation device) receives operating instructions from SCALYA. These programmes are devised by Vivelys experts or created and selected by the winemaker.
SCALYA also enables users to supervise the process, in terms of both production programme and equipment control (error notifications).

Active Yeast

The preparation of yeast starters is a key part of successful fermentation, to ensure:

  • Optimisation of the latency phase,
  • Successful implantation of the strain,
  • Good activity of yeasts or bacteria for vinification.    


The Active Yeast process (SLA) reliably produces these three conditions while also cutting production costs significantly.

The SLA workshop guarantees::

  • Optimal activity with an inoculation rate of between 0.5% and 1.5%,
  • Production time tailored to the structure in question (12 hours for yeasts and 4-5 days for bacteria) with low energy consumption,
  • The protocol allows the production of selected or native yeast starters.


Vivelys manages the scaling of the project, *employee training*, and the organisation of the workshop within the cellar itself, to ensure wineries have complete autonomy. There are four sizes of fermenting vessels available: 5, 10, 20 and 50 hectolitres.



Vivelys has developed several solutions to enable winemakers to create wines reflecting the intrinsic characteristics of their terroir using indigenous yeasts. The construction of a wine’s aromatic profile depends on the precise choice of vinification yeast strain and how it is controlled (temperature/nutrition/turbidity/oxygen).
Vivelys selects indigenous yeast starters from the vineyard to create a bank of private yeasts.
This work provides access to significant biodiversity and various strains that are not on the market. The selected yeasts become the property of the winery and are isolated, conserved and produced by the client using the Active Yeast process. The acquisition of this know-how represents a significant benefit for the winery, both in terms of marketing and quality
Vivelys takes care of selecting the yeasts in the vineyard, creating the yeast bank, and training staff on the conservation and production of yeast starters. We also organise the workshop within the winery to ensure complete autonomy.

If you value variability in yeasts and its control , we can offer a complete solution known as Vintage Yeasts:
Search for pools of Saccharomyces yeasts, which are characteristic of their terroir and vintage.
The process is carried out on an annual basis.
If you wish to combine terroir, native species and process management , we have developed a Complete Selection service, which includes the creation of a yeast bank to conserve pure strains.



Theoretical and practical training on how to manage the key parameters involved in the vinification and ageing of white wines. 

  • 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



Successful alcoholic fermentation depends on the vitality of the yeast, which will enable it to grow and survive. As a result, it is important to know about yeast nutrition requirements at various stages in its life cycle, its tolerance to alcohol and heat, and the synergy between these various parameters. Vivelys offers half-day training courses in fermentation management. These courses focus on the parameters that control yeast activity:

  • Managing yeast and inoculation,
  • Reasonable use of nutritional supplements,
  • Oxygen requirements during fermentation,
  • Temperature control.



Traditionally, fermentation was monitored by regular checks on density. However, this information does not track yeast activity and so cannot shed light on why a malfunction may have occurred. Microscopes can often be used to carry out a quick and reliable diagnosis in order to test the quality of the fermentation. It is then possible to anticipate a slowdown in fermentation, or to find out the reason for it, so that prompt action can be taken to avoid problems.
Vivelys offers theoretical and practical training on using a microscope to monitor and manage fermentation during the production phase:

  • Fermentation kinetics and yeast life cycle,
  • Speed of carbon dioxide production, interpreting results,
  • Use of a microscope for quality control of the process.

Alcoholic Fermentation

Real-time PCR: produce a quick, comprehensive report in real time at each stage in the vinification process

  • The most precise, quick and comprehensive analysis tool
  • Specifically adapted ETS probes to analyse the seven main contaminators of wine in under three hours (Brettanomyces, Zygosaccharomyces, Saccharomyces, Lactobacillus, Pediococcus, Acetobacter, and Oenococcus)
  • Perfectly suited for routine microbiological tests, hygiene tests or quality control on final products


MICROSCOPE: quickly diagnose issues through simple observation

Simple and economical

  • Enables quantitative and qualitative monitoring
  • An essential tool for managing fermentation at the beginning of the ageing process and in active yeasts

Oxygen input


  • Injection system designed for the SCALYA management solution
  • Precise oxygen input through cliquage or micro-oxygenation for 6 to 96 tanks
  • O2CM function for the treatment of pre-fermenting musts
  • Nitrogen Maintaining function to leave the ceramic in the tank without the input of oxygen or risking blockage
  • Compatible with the KERYAN management solution



  • On-off oxygen input system for yeasts or reduction management
  • Oxygen input in the tank or in the barrel
  • Replaces traditional pumping over or aerated racking procedures
  • Complements micro-oxygenation processes