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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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.
Once mastered, adapted oxygenation allows wine profiles to evolve. It has many impacts, affecting all compounds: color, aroma, structure.
In the last 20 years, the micro-oxygenation technique, which was devised in the 1980s by Patrick Ducournau, a winegrower from the Madiran region and founder of Vivelys, has evolved from a status of key innovative technology to a technique that is, all things considered, relatively little-used today in wine production.
This study clearly shows that the choice of an obturator, and in particular its permeability to oxygen, is an enological act, just like the last stage in the technical vinification itinerary, which has been described for thiol wines (Lagarde-Pascal et al., 2013).
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.