Workshop
Ageing

Optimising winemaking for a defined wine profile

Our consultants assist you in defining suitable   ageing management processes for your target wine profile, providing the solutions you need to manage them independently.

Protecting wines against premature development
Vivelys offers expert advice and effective strategies to tackle specific issues that may arise during the ageing phase: redox potential, oxygen resistance management, lees work, oaking, and microbiological monitoring and management.

Our solutions

KERYAN

  •  Oxygen management solution: automated, secure and optimised oxygen input
  • Automatically adjusts the oxygen input rate, depending on the wine’s ability to absorb it

Batonneur

  • Ensures fast and gentle suspension of the lees, without degassing
  • Guarantees effective lees ageing in tanks, with no aromatic loss

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

TRAINING ON OXYGEN MANAGEMENT IN WINEMAKING                                                                                                                                                                                                                                                                                                                                        

Theoretical and practical training on managing the micro-oxygenation technique
Theory: Advantages & mechanisms/Characterisation of matrices/Conditions for use/Pre- and post- MLF management
Practical: Tasting of different tannin types & different forms of micro-oxygenation management
Duration: half a day

 

TRAINING ON THE INTERACTIONS BETWEEN WINE & OAK

The aim of this course is to understand the main ways in which oak interacts with other winemaking parameters so that it may be used in a more precise manner.
Theory: The basics of oak for winemaking production
Significant interactions observed between oak and winemaking parameters
Practical rules for use
Practical: Tasting of different types of oak chips & various interactions between wine and oak
Duration: half a day

 

DISSOLVED OXYGEN OPERATION ASSESSMENT SUMMARY SERVICE                                                                                                                                                                                                                                                                                                             

Performed by a Vivelys technician :

  • Training on the challenges associated with dissolved oxygen and how to measure it
  • Implementation of a series of measures in the cellar at key stages
  • Delivery of a dissolved oxygen operation assessment summary
  • Delivery of an assessment report

 

SERVICE ON OXYGEN INPUT IN THE WINEMAKING PROCESS                                                                                                                                                                                                                                                                                                                         

Support service to help you manage the input of oxygen in your process :

  • Full transfer of Vivelys know-how to ensure that you can introduce oxygen during the winemaking process independently
  • Current status report
  • Operational monitoring
  • Delivery of an operation assessment summary
  • Duration of the service = one and a half days

Microbiological monitoring

BRETT KIT: easily detect and count Brettanomyces, from ageing to bottling

  • Rapid detection in five days
  • Easy to use – instructions included
  • Sampling equipment provided
  • Economical

 

Real-time PCR: produce a quick, comprehensive report in real time at each step of 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

Micro-oxygenation

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

 

GRAN VISIO

  • Injection system designed for the SCALYA management solution
  • Installation 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 & SCALYA solutions

Cliqueur

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