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.
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.
The yeast from the Dekkera/Brettanomyces genus is recognised as a concern in the wine world (Loureiro et al. 2003, Henick- Kling 2003). Whether it occurs in the must, in developing wines or in finished wines, it is responsible for significant organoleptic deviations (in particular due to volatile phenols; farmyard and pharmaceutical notes, etc., Chatonnet et al. 1992). This yeast has a considerable negative effect on product quality
Issues related to Brettanomyces in the winemaking sector are purely organoleptic. These yeasts are able to grow in wines during ageing (Froudière and Larue, 1988) or in bottled wines, and can produce unpleasant flavour compounds by breaking down phenolic acids. These compounds include 4-ethylphenol and 4-ethylguaiacol (Chatonnet et al. 1995).
