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 describes the effects on a wine's aroma, paying particular attention to wines with a thiol profile. In line with recent studies on the subject, it has been demonstrated that oxygenating must does not reduce the thiol concentration of wines, and even that it may give rise to an increase in the "thiolated" nature during tasting.
This article presents the know-how acquired over around fifteen years of experience in using the must oxygenation technique on a good number of white grape varieties from different countries (France, Spain, Italy, Portugal, Chile, Argentina, the United States, and Australia). These tests revealed the efficacy of this technique for stabilizing wines against oxidation.