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.
Numerous studies spanning a period of over 30 years have highlighted the central role of water in viticulture. Specifically, the impact of the vine’s hydric regime on the development of the plant and its effects on yield, grape ripeness and wine quality have now been identified and understood. As such, after temperature, water is considered to be the most important aspect of terroir.
Conference combined with the seventh Entretiens Vigne Vin LR (Languedoc-Roussillon vine and wine discussions)
This event offers an opportunity to benefit from the latest academic insight and feedback from companies on the tools they use to understand the quality potential of grapes with a view to reliably selecting the best vinification processes.
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).
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.
