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.

Factors that favour the development of Brettanomyces in the vineyard and during vinification

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

01 June 2007
Theme: Microbiology
Language:
French
Authors: P. Taillandier(1), P. Barbin(1), JF. Gilis(2), P. Strehaiano(1), (1) Laboratoire de Génie Chimique, UMR INP/CNRS 5503, 5 rue Paulin Talabot, 31106 Toulouse Cedex, BP 1301, France (2) SARL Oenodev, 32400 Maumusson, France
Media:
OENO 2007” – 8th International Symposium of Oenology (Bordeaux) – 25, 26 and 27 June 2007
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The effect of oxygen input and residual sugar concentration on the growth of Brettanomyces and the production of volatile phenols in red wines.

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).

01 June 2003
Theme: Microbiology
Language:
French
Authors: Gilis J.-F., Ducournau P., Léauté B., Strehaiano P
Media:
7th International Symposium of Oenology – Bordeaux – 19 to 21 June 2003
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