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.
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The impact of micro-oxygenation in the elaboration of wines and the orientation of wine profiles were the central theme of this intervention.
Micro-oxygenation was invented in the late 80s by Patrick Ducournau, a winemaker from south-eastern France and the founder of Vivelys. It started as a major technological innovation, but 20 years later it is still not widely-used in winemaking.
By decreasing the risk of oxidation early, whilst having a positive impact on wine profiles, Controlled Oxygenation of Must (O2CM) is an efficient process for improving each fraction of the juice. In parallel with mastery of extraction processes, O2CM must be rationalized at the scale of a production strategy, allowing it to then be included in an approach to minimize enological input, such as vinification without sulfites.
The relationship between wine and oxygen has always been a key aspect for enologists. This relationship is complex, essential and continuous, from reception of the harvest to the aging of the wine in bottles. What are the advantages, benefits and risks? Four specialists bring new elements of response, for ever-more in-depth mastery of the question.