Publications
Vivelys takes part in a wide range of conferences and regularly publishes content on viticulture, oenology, microbiology, production strategy and markets.
These publications are based on the research programmes conducted each year since Vivelys was founded.
Articles & Publications
View articles and publications by selecting one or several themes.
... ‘Origine© by Diam’ 30 is distinguished from Diam 30 by faster oxygen input during the first 6 months followed by stabilization after one year. This difference is explained by the substitution of the microspheres (thermo-expandable polymers) by a beeswax emulsion which forms a slightly more porous structure in the initial stage without impacting the final permeability of the closure.
This analysis reveals the key advantage of measuring sugar loading in berries during the aging process. The integrative nature of this tool, its ease of use and its anticipatory nature all make it a good indicator for understanding a vintage, and a useful tool for helping choose harvest dates.
The results of this study highlight a new, negative effect of the presence of Brettanomyces in aging wines. In addition to the consequences described traditionally, these contaminating yeasts can also deteriorate or transform some of the compounds sought during wood operations. The wood profile of a wine appears to be modified even before Brettanomyces has started to produce odoriferous volatile compounds such as 4-ethylphenol.
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).
Wood can be added to the vinification process at different time points: during alcoholic fermentation, or before or after malolactic fermentation. It has been generally accepted that adding wood at these different stages does not have the same effect on the wine profile. When the wood is added before any type of fermentation, the wood component appears to be more blended, and thus better integrated, than if it is added to finished wine.
