Publications
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.
Conferences
Watch or re-watch our conferences and take a look at presentations on one or several themes of your choice.
One of the most important factors in wine quality is aroma. The formation of aromas in wine is a complex process in which grape variety has a major role to play, as do the metabolism of micro-organisms during fermentation and the way in which such micro-organisms have been conserved and grown.
The yeasts from the Dekkera/Brettanomyces genus have been identified as the contaminants in red wines that cause phenolic and farmyard defects. A wide array of theories, some of which are mutually contradictory, have been suggested as regards their origin and ecological niche, but none has been proven. This is why we embarked upon an extensive investigation to check for the presence of Brettanomyces in the vineyard and identify favourable factors.
