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 international symposium on wine aromas was held on 20 November 2012, during VINAROMAS. This European project was run by the French Wine and Vine Institute (IFV Sud-ouest) and the Lab for Flavor Analysis and Enology (LAAE) at the University of Zaragoza as part of the Programme Opérationnel de Coopération Territoriale Espagne-France-Andorre (Operational Programme for Territorial Cooperation Spain-France-Andorra, POCTEFA).
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.
Oxidation is an unavoidable phenomenon in the ageing of white wines, in which oxygen and polyphenols are the key players. The risk of premature oxidation remains a major concern for winemakers, especially if they are creating aromatic wines. Managing the polyphenolic content in grape musts has therefore become a greater technical challenge than ever.
The controlled input of oxygen to developing wines has now been optimised with the help of micro-oxygenation. This technique is based on ensuring a continuous oxygen supply to the wine, so that its consumption rate is faster than the feed rate and the onset of dissolved oxygen never occurs. One of the main results is the combination of tannins and anthocyanins through acetaldehyde bridges.
