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Author: Mathilde LECLERCQ
Multiple yeast strains using selected Saccharomyces cerevisiae, resulting in aromatic gains. But the technique remains complex.
Author: Irène AUBERT
For early prediction of the quantities of grape present in plots, Vivelys has worked with M-Cador, a start-up specializing in artificial intelligence. The innovation lies in an optical tool (onboard sensors) associated with a software solution. This tool, using the data collected in the field (count and size of the bunches of grapes), makes it possible to estimate the grape harvest of a given plot.
Dyostem monitors the sugar loading of the grape's berries. This makes it possible to monitor the berries' ripening process, qualify the grape's potential, and assist with the decision-making process for the optimal harvest date in relation to the target wine profile.
Author: Laurent FARGETON
This article presents the main rules for piloting micro-oxygenation. The adapted input is divided into two phases during the aging process: a construction phase (before malolactic fermentation) and a so-called finishing phase (after malolactic fermentation).
Author: Laurent FARGETON
This article presents the working principle of micro-oxygenation and the factors that limit it. Oxygen input in an adapted form can be carried out at different stages in the winemaking process. There are different advantages and rules to follow at each stage.
Author: Laurent FARGETON
Once mastered, adapted oxygenation allows wine profiles to evolve. It has many impacts, affecting all compounds: color, aroma, structure.
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