L’edizione 2016 di Plug&Start adotta un nuovo formato, con la presenza di grandi aziende partner animate dal comune denominatore dell’open innovation, che selezioneranno le presentazioni migliori. E forse per uno dei candidati si realizzerà un’opportunità collaborativa.
Author: Marion BAZIREAU
Thanks to fermenters, the cellar only needs 100 kg of yeast to inoculate its 90,000 hl annually, versus 15 tonnes previously. "In a 20 hl fermenter, it is necessary to add 1 kg of dry active yeast, must water, centrifuged or filtered DAP, and in rare cases potassium bicarbonate, to deacidify the medium. All of this is then stirred continuously with inputs of oxygen thanks to a flow controller," says Jean François Gilis, the Product Manager at Vivelys. When the yeast froths too much, the cellar must also add an anti-frothing agent based on plant oil, "less than 1 mg/hl and with no residue in the wine".
Author: Clara DE NADAILLAC
Some of the vats on the Mont Aigu site in Champagne have been equipped with CO2 sensors. This makes it possible to monitor, in real time, any changes in the alcoholic fermentation of each barrel so as to optimize wine quality.
Author: Clara DE NADAILLAC
The Viteff trade show, dedicated to sparkling wines, will take place from October 17 to 20, 2017, at the Millesium in Epernay, in the Marne département. Duguit, Ipsum, Naïo Technologies, Saïca Pack and Vivelys are the five companies that have been picked by the Viteff jury, as part of the Innovation Prizes of the Champagne region trade show.
Author: Vincent GOBERT
The Institut Convergences DigitAg brings together in a single partnership, piloted by Irstea, 17 key players with the aim of accelerating and accompanying the development of digital agriculture and businesses in the field. Launched on Tuesday June 20 in Paris, it will be based in Montpellier, with a branch in Toulouse and Rennes. The aim is to become a world reference in digital agriculture.
Author: Mathilde LECLERCQ
Based on the analysis of the sugar loading, Vivelys helps winegrowers to adapt their wine-producing practices to a production goal.
Author: Florence BAL
Since 2013, the domain has been a pilot cellar, accompanied by the company Vivelys. It harvests its grapes from fresh sites to obtain fruity wines. As a means of preserving the fruit, it caps the maceration temperature of Saumur Rouge at 25°C. During this phase, it adds chips at 2 g/hl, giving the wine sweetness, and it micro-oxygenates up to a density of 1010 to soften the tannins. It practises the co-inoculation of yeast/lactic bacteria so as to obtain wines that are ready to be bottled from February, as the wine trade requires.