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
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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.
When a recurrence of contamination is observed on several vintages, it is often the result of regular unfortunate practices or unsuspected contamination sources that only an outside eye, or one that is new to the company, can highlight. This is the primary benefit of the audits of microbiological risks proposed by Vivelys. These audits are more than just a simple inventory, as they make it possible to both understand the source of the problem and provide appropriate solutions.
By using an online monitoring tool for fermentation kinetics developed by the company Vivelys, the aim of this article was initially to evaluate the impact of different sources of nutrient, particularly those obtained from yeasts, and their combinations, on the kinetics and safeguarding of fermentation. The results obtained led to a second phase, evaluating the performances of an innovative liquid yeast derivative, VmiLiquid.
The risk of undesirable development of Brettanomyces bruxellensis during wine aging in barrels has become, in recent years, a recurrent concern for wine-producers. These yeasts, when they find the conditions that are favorable for their proliferation, are liable to not only deteriorate the gustatory qualities of the wine, but also contaminate the barrel containing it in the long term.