Pubblicazioni
Vivelys partecipa a numerosi convegni e pubblica regolarmente aggiornamenti non solo in materia di viticoltura, enologia, microbiologia, strategia di produzione, ma anche rispetto ai mercati.
Le pubblicazioni si basano sui progetti di ricerca condotti annualmente sin dalla nascita di Vivelys.
Convegni
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By decreasing the risk of oxidation early, whilst having a positive impact on wine profiles, Controlled Oxygenation of Must (O2CM) is an efficient process for improving each fraction of the juice. In parallel with mastery of extraction processes, O2CM must be rationalized at the scale of a production strategy, allowing it to then be included in an approach to minimize enological input, such as vinification without sulfites.
For its 6th edition, the Conférence du Millési+F6:G6me, organized by Fruition Sciences, will be held at the Cité du Vin in Bordeaux for the first time. The 2016 vintage is characterized by a cool and very wet early season, followed by a hot, dry late summer; these conditions have raised many questions within the profession. Work upstream of the vineyard, the technological and phenolic qualities of berries, and harvest dates are all issues that will be covered during the conference.
The relationship between wine and oxygen has always been a key aspect for enologists. This relationship is complex, essential and continuous, from reception of the harvest to the aging of the wine in bottles. What are the advantages, benefits and risks? Four specialists bring new elements of response, for ever-more in-depth mastery of the question.
This study describes the sugar loading dynamics of Merlot measured in a Bordeaux vineyard in the last 10 years (more than 2,000 plots analyzed every year), and correlates the results with climate conditions, water conditions, yield levels, and the quality of the wines. The work is completed with an approach based on identifying the volatile compounds that are markers for the "cooked fruit" notes found in both the grapes harvested late and the wines obtained from their vinification.
Da oltre 30 anni molteplici studi hanno evidenziato l’importanza dell’acqua in viticoltura. In particolare sono state riconosciute e identificate, le conseguenze del regime idrico in vigna sullo sviluppo della pianta, la resa, la maturazione delle uve e la qualità dei vini. Ecco allora che, dopo la temperatura, l’acqua è il fattore più importante per il terroir.
