Press

Welcome to the VIVELYS press area. Here you will find our latest press releases, press kits and press reviews, as well as a visuals library.

Press releases

01 May 2016
Plug&Start days

Plug&Start has a new format in 2016. Major partner companies will gather at the event, in a spirit of open innovation. They will contribute to the selection of the best applicants and one of them might be chosen for a joint venture !

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Press reviews

Fermenters - a risk for active dry yeast.

Author: Marion BAZIREAU

Thanks to fermenters, the cellar only needs 100 kg of yeast to inoculate its 90,000 hl annually, versus 15 tonnes previously. "In a 20 hl fermenter, it is necessary to add 1 kg of dry active yeast, must water, centrifuged or filtered DAP, and in rare cases potassium bicarbonate, to deacidify the medium. All of this is then stirred continuously with inputs of oxygen thanks to a flow controller," says Jean François Gilis, the Product Manager at Vivelys. When the yeast froths too much, the cellar must also add an anti-frothing agent based on plant oil, "less than 1 mg/hl and with no residue in the wine".

Média:
La Vigne
13 July 2017
More top of the range products thanks to piloting the alcoholic fermentation.

Author: Clara DE NADAILLAC

Some of the vats on the Mont Aigu site in Champagne have been equipped with CO2 sensors. This makes it possible to monitor, in real time, any changes in the alcoholic fermentation of each barrel so as to optimize wine quality.

Média:
Réussir Vigne
01 July 2017
Viteff recognizes five innovations.

Author: Clara DE NADAILLAC

The Viteff trade show, dedicated to sparkling wines, will take place from October 17 to 20, 2017, at the Millesium in Epernay, in the Marne département. Duguit, Ipsum, Naïo Technologies, Saïca Pack and Vivelys are the five companies that have been picked by the Viteff jury, as part of the Innovation Prizes of the Champagne region trade show.

More information...

Média:
Réussir Vigne
28 June 2017
An institute for digital agriculture has been created.

Author: Vincent GOBERT

The Institut Convergences DigitAg brings together in a single partnership, piloted by Irstea, 17 key players with the aim of accelerating and accompanying the development of digital agriculture and businesses in the field. Launched on Tuesday June 20 in Paris, it will be based in Montpellier, with a branch in Toulouse and Rennes. The aim is to become a world reference in digital agriculture.

More information...

Média:
www.lafranceagricole.fr
21 June 2017
Monitoring sugar content to guide your wine profile.

Author: Mathilde LECLERCQ

Based on the analysis of the sugar loading, Vivelys helps winegrowers to adapt their wine-producing practices to a production goal.

Média:
Réussir Vigne
01 June 2017
"Quality wines for the wine trade."

Author: Florence BAL

Since 2013, the domain has been a pilot cellar, accompanied by the company Vivelys. It harvests its grapes from fresh sites to obtain fruity wines. As a means of preserving the fruit, it caps the maceration temperature of Saumur Rouge at 25°C. During this phase, it adds chips at 2 g/hl, giving the wine sweetness, and it micro-oxygenates up to a density of 1010 to soften the tannins. It practises the co-inoculation of yeast/lactic bacteria so as to obtain wines that are ready to be bottled from February, as the wine trade requires.

Média:
La Vigne
01 June 2017

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Myriam Benentendi
Marketing Manager
+33 (0)4 67 85 68 40
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