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 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.
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.