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.

Articles & Publications

View articles and publications by selecting one or several themes.

Sugar loading of the grape berries: an integrative indicator of harvest quality. The behavior of Merlot in the last 11 vintages in Bordeaux.

This analysis reveals the key advantage of measuring sugar loading in berries during the aging process. The integrative nature of this tool, its ease of use and its anticipatory nature all make it a good indicator for understanding a vintage, and a useful tool for helping choose harvest dates.

01 July 2017
Theme: Viticulture
Language:
French
Authors: Nicolas BERNARD
Media:
Revue des Œnologues et des Techniques Viticoles Œnologiques
Brettanomyces bruxellensis and its action on the wood compounds of wine.

The results of this study highlight a new, negative effect of the presence of Brettanomyces in aging wines. In addition to the consequences described traditionally, these contaminating yeasts can also deteriorate or transform some of the compounds sought during wood operations. The wood profile of a wine appears to be modified even before Brettanomyces has started to produce odoriferous volatile compounds such as 4-ethylphenol.

01 April 2017
Theme: Microbiology
Language:
French
Authors: Séverine CROS, Anaïs HOUETTE-CASSOU, Lisa SAINT-GERMAIN, Jean-François GILIS
Media:
Revue des Œnologues et des Techniques Viticoles Œnologiques
Rules and key points for piloting micro-oxygenation.

This article presents the main rules for piloting micro-oxygenation. The adapted input is divided into two phases during the aging process: a construction phase (before malolactic fermentation) and a so-called finishing phase (after malolactic fermentation).

14 November 2016
Theme: Oenology
Language:
French
Authors: Laurent FARGETON
Media:
www.mon-viti.com
Adding wood chips at different stages in the vinification process.

Wood can be added to the vinification process at different time points: during alcoholic fermentation, or before or after malolactic fermentation. It has been generally accepted that adding wood at these different stages does not have the same effect on the wine profile. When the wood is added before any type of fermentation, the wood component appears to be more blended, and thus better integrated, than if it is added to finished wine.

01 October 2016
Theme: Oenology
Language:
French
Authors: Christine LAGARDE PASCAL, Émilie CHARPENTIER, Étienne RACHEZ, Gautier SIMONS, Anaïs HOUETTE-CASSOU, Lisa SAINT-GERMAIN, Séverine CROS
Media:
Revue des Œnologues et des Techniques Viticoles Œnologiques
How does micro-oxygenation work?

This article presents the working principle of micro-oxygenation and the factors that limit it. Oxygen input in an adapted form can be carried out at different stages in the winemaking process. There are different advantages and rules to follow at each stage.

23 September 2016
Theme: Oenology
Language:
French
Authors: Laurent FARGETON
Media:
www.mon-viti.com

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