The Oeneo Group appoints Karine Herrewyn as Managing Director of its subsidiary Vivelys, which specialises in advising and developing innovative technological solutions to optimise winemaking, as of September 1st, 2017.
Oeneo group has announced a new change to its operational management on the recommendation of Group Chief Executive Officer, Nicolas Hériard Dubreuil. This latest move to strengthen Oeneo's executive team will cement the group's continued dynamic expansion and internal growth, as well as the optimization of its financial performance.
Vivelys presents its most recent innovations at the Vinitech-Sifel trade fair, which takes place from 29 November to 1 December in Bordeaux (Vivelys-Boisé booth, Hall 1 - Aisle B Booth 3001).
Vivelys attends the international trade fair showcasing equipment and services for the viticulture and winemaking sector. It presents its new products, thereby cementing its position as a leading expert in winemaking consulting and innovation. By offering growers time-tested tools and advice to reveal the potential and complexity of each wine, Vivelys provides tailored solutions, particularly for the atypical 2016 vintage.
Carried by Montpellier SupAgro and supported in a patronage framework by the companies Smag, Vivelys, Pera-Pellenc (Pellenc Group) and UK, as well as ten other partners specializing in digital agriculture, the digital Mas is an exemplary connected vineyard, using the most successful technologies on the market for their production.
The sugar loading of grape berries (changes in the amount of sugar per berry) has been widely described by Prof. Deloire in the last decade. It is a physiological marker that integrates how the vine functions in its environment. Interpreting sugar loading curves provides winegrowers and winemakers with real-time monitoring of grape aging, at the plot, vineyard and regional levels.
Author: Nicolas BERNARD
This analysis reveals the advantage of measuring the sugar loading of grape berries during the aging process. Its integrative nature, relatively easy measurement process, and its anticipatory nature make it a good indicator of understanding the vintage, and a decision-making tool for harvest dates.
Author: Marion BAZIREAU
Thanks to fermenters, the cellar only needs 100 kg of yeast to inoculate its 90,000 hl annually, versus 15 tonnes previously. "In a 20 hl fermenter, it is necessary to add 1 kg of dry active yeast, must water, centrifuged or filtered DAP, and in rare cases potassium bicarbonate, to deacidify the medium. All of this is then stirred continuously with inputs of oxygen thanks to a flow controller," says Jean François Gilis, the Product Manager at Vivelys. When the yeast froths too much, the cellar must also add an anti-frothing agent based on plant oil, "less than 1 mg/hl and with no residue in the wine".
Author: Clara DE NADAILLAC
Some of the vats on the Mont Aigu site in Champagne have been equipped with CO2 sensors. This makes it possible to monitor, in real time, any changes in the alcoholic fermentation of each barrel so as to optimize wine quality.
Author: Clara DE NADAILLAC
The Viteff trade show, dedicated to sparkling wines, will take place from October 17 to 20, 2017, at the Millesium in Epernay, in the Marne département. Duguit, Ipsum, Naïo Technologies, Saïca Pack and Vivelys are the five companies that have been picked by the Viteff jury, as part of the Innovation Prizes of the Champagne region trade show.