Posted 17 Sep 2010 — by vivelysusa
Siryel is a professional decision-making tool for sensory analysis.
We all know the importance of the senses when it comes to perfecting production, however, we are also aware of the difficulty of this approach. Siryel is designed to make this easier using the most advanced data capture and processing technology. The user is able to concentrate all of their time and energy on their task rather than on the tool which simply becomes transparent in the face of the objective.
The Siryel development teams have been primarily concerned with simplicity and ergonomics. Effectively, what could be simpler than using a pen and paper? As well as being a practical and operational tool, Siryel could not be more mobile: whether tasting takes place in a wine cellar, during an exhibition or at a customer site, Siryel remains efficient and feasible. When the user returns to their computer, they can easily and immediately enter data into their database and process it as often as they wish.
Vivelys performs independently an important part of its experimental activity in its own facility situated in Montpellier, in the INRA of the Domaine du Chapitre.
Vivelys’ experimental activities also take place in wineries that are its partners, called “caves pilotes”, situated in France as well as abroad (Argentina, Chile, New Zealand, South Africa etc.).
The role of these “caves pilotes” in the wine regions or countries where they are present is to develop an experimental tool to explore new production concepts or tools adapted to the local limitations (raw materials, conditions of production, product definition, etc…). Vivelys’ target is to produce throughout these facilities down-to-earth technical references in a 1 to 3 years time period.
Posted 30 Jul 2010 — by vivelysusa
PRESENTATION OF CILYO
1. The evidence : the acceleration of aging phenomena
The oxidation of white and rose wines is a common phenomenon usually occurring within 6-12 months post-harvest.
This oxidation can result in color changes (turning golden, or slightly pink or brown), taste characteristic changes (astringency and dryness) and aromatic alterations. Such changes lead to a devaluing of the final product and ultimate loss of consumers.
This phenomenon mainly affects wines rich in polyphenols, whether from traditional pressing or inert pressing.
Vivelys USA is the first choice for micro-oxygenation consulting, equipment and spare parts. The combination of our innovation and experience in the art and science of micro-oxygenation (MOX) has kept us the industry leader since 1991.
For your 2010 wine, let us create a consultation package that fits your specific needs, whether you want to fix a problem fermentation, soften hard tannins, or just want to experiment with MOX. Our micro-oxygenation specialist, Alexander Remy, with hands-on experience gained at top French wineries, will help you get the most out of your existing Oenodev equipment or update you with newer, state-of-the-art equipment.
If you are considering micro-oxygenation for the first time, Vivelys will help you select the proper equipment and get you started with confidence on your 2010 wine.
About Micro-oxygenation: Oxygen is undeniably one of the factors that can change wine in a positive or negative way. In the worst case, it can ruin a wine. Controlling this important parameter is therefore just as important as controlling temperature or sanitation.
The financial return on investing in micro-oxygenation really depends on each situation but is always the result of the following benefits: Read More
Posted 20 Jul 2010 — by vivelysusa
We are pleased to announce that the Vivelys wine grape maturity analysis system, Dyostem, will be installed in the ETS laboratory in St. Helena at the start of the 2010 growing season. Dyostem at ETS will allow you personalized use of this valuable sugar-loading monitoring tool without an investment in capital equipment, ultimately helping you precisely target your grape maturity objectives with an economical approach.
Briefly, the Dyostem System:
- Measures sugar loading of grapes over time, which helps you assess the maturity kinetics of your vines and its berry profile
- Helps to optimize picking date according to the desired wine profile
- Helps create more consistent wine profile results, year after year, with multiple vineyards or blocks of the same varietal
I would appreciate the opportunity to present to you the benefits of using Dyostem at ETS and explore the specific objectives that could be pursued in your vineyards.
Boisé France Untoasted Oak Chip
The fastest growing tool for making better wine is the Boisé France un-toasted oak chip by Vivelys, called Bois Frais Pumpable. When used in fermentation it stabilizes color, reduces vegetal characters, enhances fruitiness and builds structure and volume on the mid-palate. Whether or not the wine will be aged with barrels, tank staves, or toasted oak chips, the application of un-toasted oak chips at fermentation, or immediately after, is making better wine by preparing it for your long or short-term aging program.
“Bois Frais” is the Un-Toasted Oak of Boisé France : Our untoasted wood conserves all the characteristics of its botanical and geographical origin and of its seasoning. The various steps in batch selection are determining factors in the production process, and ensure that quality is both homogeneous and of an excellent standard.
« Is micro-oxygenation a means to accelerate the aging of wine? »
No. On the contrary, well managed, micro-oxygenation applied to red wine actually reinforces and stabilizes its tannic structure and color. This effect affords a wine a greater aptitude for aging and allows a more prolonged period of élevage. If, on the other hand, micro-oxygenation is applied at high doses, high temperatures or over an excessive period of time on finished wine, then yes, there is a potential for early aging, however this is inappropriate usage of the process that could produce undesirable results.
« The concept of micro-oxygenation was conceived in the Madiran region around the varietal Tannat. Is this technique reserved for very tannic and “rustic” red wines? »
No. Micro-oxygenation is a tool used to control the supply of oxygen, and resulting red-ox reactions, in your wine.
The provisions of O2 can be regulated at extremely low doses, allowing this tool to be perfectly adapted to all types of wine. It is important to remember, however, that the doses and applications are not systematic, but instead are to be devised by you and your support team, based on your specific fruit. In our research, we have already observed very interesting and exciting results when using low-dose conditions on classically fragile varietals such as Gamay, Pinot Noir or Grenache, and of course on white wines and rosés (on the lees in particular).
Vivelys USA – Oenodev is proud to present its new range of micro-oxygenation units.
The new range is composed of the “EcO2 Plus” and the “VisiO6”.
“EcO2 Plus”: A progressive and secure system to begin micro-oxygenation
- 100% stainless steel casing
- Touch screen for quick and easy adjustments of doses and volumes of wine to be treated
- Capable of being modified and calibrated from 1 to 4 diffusers
- Real-time monitoring and continuous auto-control
- Warning by visual alarm in case of malfunction
- Specialized ceramic accessory with proven reliability (used for 15 years)
Special features: Read More