Looking at the end of harvest and the challenges of this year, the Vivelys consulting team came up with 2 protocols (one for Cab. Sauv, one for Merlot) to help prevent vegetal notes in the wines, using our expertise in the use of O2, oak alternatives and management of the wine profile.
If you are interested in knowing more about them, feel free to contact Alexandre Remy our wine consultant (email@example.com, 707 481 8114).
Hope this can help,
Within the scope of our technical research and with the aim to always bring you more solutions to build your products’ profile, we are pleased to launch: SC180 XL – Single Chauffe 180 XL
This product enables to work:
- On the mouthfeel, with an increase of the structure and the volume,
- On the aromatic profile, with vanilla and pastry notes.
The specific production process developed for this product enables us to reach a high level of aromatic intensity and secures its important length. Thanks to its Single toast process, it will fit wines needing structure. Thanks to its aromatic characteristics it will be the right tool to lower the vegetal aspect and ripen the fruit.
This product is a complementary piece of the toolbox we already offer, answering even more your technical needs: SC180XL can become an important tool in your search of sweetness and aromatic intensity.
With the detachable diffusers you can insert and remove an oxygen diffuser through the valves of a tank, even if the tank is full of wine or grape.
The addition of oxygen during the alcoholic fermentation is made easier, notably in red winemaking, where it is not always easy to pass the standard diffuser through the cap.
Macro diffuser – compatible with 70 mm or 50 mm ball valves
- Diffuser in horizontal position for exclusive AF (alcoholic fermentation) use
- Diffuser support comes with a casing so that the diffuser can be inserted and removed when the tank is full.
- Can also be used with standard diffusers.
For whom ? Wineries with spacious barrel storage, where controlling barrel production and wine quality is essential
In a cellar, physical parameters such as temperature, moisture and variations in wood, cause each barrel to behave in its own unique way. The evaporative loss of wine from barrel to barrel will vary greatly depending
upon the physical location of each barrel in the cellar and its exposure to its immediate environment.
A tool for controlling the loss of wine ageing in barrel (225 L) – Is there a quick and easy way of finding out to what extent your barrels have filled up without opening them? What do you do when you see a headspace in a barrel?
Mounted on a silicon bung, the gauge will permanently indicate the amount of wine in a 225-litre barrel.
Quickly check the headspace in your barrels without interfering with your wine while it is maturing. At a glance, you can find out how much air there is in the barrel and the surface area for exchange between the wine and the air. You can control the headspace in your barrels according to the wine and the product target sought.
With this year’s special climatic conditions, the underripe grapes seem to have a higher tendency to show green characters.
Even if micro-oxygenation seem to have a great effect on these wines (for the under-riped green tannins), untoasted chips also helps with decreasing them.
This year, the demand for untoasted chips (BF: Bois Frais) was high, especially the smaller size which can be used during fermentation (small size for a faster extraction and pumpable capacities, without any risk for the press: BFP, Bois Frais Pumpable).
When used in fermentation it :
- stabilizes color,
- reduces vegetal characters,
- enhances fruitiness
- and builds structure and volume on the mid-palate.
Tomorrow’s leaders are those who today have full control over their production processes. Such control requires management tools and reference data of the highest possible quality.
Welcome to the world of Vivelys.
The wine industry is experiencing the beginnings of a revolution which will profoundly affect its basic structure. We will accompany you in the realisation of your product objectives. Firstly a Vivelys consultant will help you define a plan of action. Then, depending on your objectives and limitations, we choose the most appropriate methods and event sensors for you.
How does it work ? A team of carefully chosen oenologists and agronomists,backed up by computer experts, mathematicians and electronic engineers work together with a single objective to maximise your performance.
By associating innovative technologies and very high level expertise, Vivelys has created the largest oenological database worldwide thanks to its network of parcels and pilot cellars on every continent. The models constructed are fine-tuned for each client per grape variety and climatic zone. This unique and specific tool is rapidly adapted to your operational requirements.
Vivelys specializes in the design, development and application of leading-edge winemaking technologies that answer challenges faced by today’s modern production facilities in major wine regions around the world.
Through its deep understanding of winemaking science, systems and processes, along with expertise in product design and programming, the company delivers business value by helping customers become more competitive and efficient at achieving their target wine profiles.
Vivelys global capabilities include consulting services and the manufacture of various equipments: Vineyard monitoring devices (Dyostem), managed oxygen equipments (Cilyo, Oenodev Micro-Ox), fermentation expertise , wine maturation (Batonneurs) and oak integration (Boise’ Frandce), sensory analysis (Siryel), product definition.
Sauvignon Blanc : Follow the ripening and chose harvesting dates to reach Thiol or Terpenic grape profiles.
The Sauvignon Blanc produces varietal aromas from the Thiol family and from the Terpenic family. Depending on the region and the cultural conditions the expression of different profiles can be more or less strong.
During the ripening phase of the grape, the potential for Thiol will be influenced by the nutrition, particularly the NO2 nutrition, along with the water behavior of the plant. This potential is mostly expressed at a certain instant in the ripening process: the Thiol peak. This peak has a limited “lifespan” in the vineyard. Outside of this time limit, the produced wines are somewhat neutral in character.
The Terpenic profile is reached with a longer maturation time than with the Thiol profile. Reaching this profile depends on several parameters: the grapes’ light exposure, the ripening behavior, etc. The potential of the parcel and the harvesting date play here an important role.