Pubblicazioni
Vivelys partecipa a numerosi convegni e pubblica regolarmente aggiornamenti non solo in materia di viticoltura, enologia, microbiologia, strategia di produzione, ma anche rispetto ai mercati.
Le pubblicazioni si basano sui progetti di ricerca condotti annualmente sin dalla nascita di Vivelys.
Articoli e pubblicazioni
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Climate conditions (radiation and temperature) have different impacts on grape quality, depending on the balance found within each plot (leaf area, yield). In certain plots, the sugar loading and accumulation of anthocyanins may thus be influenced little by climate conditions, whereas in others, the influence on grape quality will be very marked. These observations make it possible to help develop an adapted wine-growing strategy.
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.
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.
