Oenofrance USA, LLC
Supplier of winemaking additives, treatments and equipment
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The utilization of ACIDE LACTIQUE (E270) has been authorized by the European Union to acidify musts and wines since august 1st, 2009. This practice is regulated according to wine regions; a register has to be kept.
Appearance: viscous liquid
Amount of lactic acid: 80 % (p/p), [lactic acid] = 960 g/L
Specific gravity (at 20°C): 1.18 – 1.2 g/mL
Heavy metals (mg/kg expressed as Pb) < 10
Lead (mg/kg) < 5
Iron (mg/kg) < 10
Oxalates (mg/kg) < 100
Lactic acid is naturally present in wines and comes from decarboxylation of L- malic acid by bacteria during malolactic fermentation.
Documents
The utilization of ACIDE LACTIQUE (E270) has been authorized by the European Union to acidify musts and wines since august 1st, 2009. This practice is regulated according to wine regions; a register has to be kept.
Appearance: viscous liquid
Amount of lactic acid: 80 % (p/p), [lactic acid] = 960 g/L
Specific gravity (at 20°C): 1.18 – 1.2 g/mL
Heavy metals (mg/kg expressed as Pb) < 10
Lead (mg/kg) < 5
Iron (mg/kg) < 10
Oxalates (mg/kg) < 100
Lactic acid is naturally present in wines and comes from decarboxylation of L- malic acid by bacteria during malolactic fermentation.
Documents
The utilization of ACIDE LACTIQUE (E270) has been authorized by the European Union to acidify musts and wines since august 1st, 2009. This practice is regulated according to wine regions; a register has to be kept.
Appearance: viscous liquid
Amount of lactic acid: 80 % (p/p), [lactic acid] = 960 g/L
Specific gravity (at 20°C): 1.18 – 1.2 g/mL
Heavy metals (mg/kg expressed as Pb) < 10
Lead (mg/kg) < 5
Iron (mg/kg) < 10
Oxalates (mg/kg) < 100
Lactic acid is naturally present in wines and comes from decarboxylation of L- malic acid by bacteria during malolactic fermentation.
Documents
ADJUVANT 92 is a latest generation riddling adjuvant. It contains alginic and mineral colloids. Alginic colloids trap the yeasts because their composition is close to those of certain constituents of the yeasts’ cell walls. Mineral colloids make the mass of the deposit heavier and pack it. Each batch of each constituent is carefully controlled by entirely original tests. Once it is injected in the wine, ADJUVANT 92 flocculates and collects all the particles of the cloudiness. Yeasts are energetically trapped in the flakes.
When bottled on slats, ADJUVANT 92 coats the glass to which it does not adhere and forms an isolating layer. The yeasts are contained in this layer and multiply. During riddling, ADJUVANT 92 slides quickly towards the neck in a consistent manner and without leaving traces on the glass. It is perfectly effective on stands, but its formula was developed for ultra-rapid riddling obtained by the GYROPALETE method, combined with the TSR 504.
Documents
ADJUVANT 92 is a latest generation riddling adjuvant. It contains alginic and mineral colloids.
Alginic colloids trap the yeasts because their composition is close to those of certain constituents of the yeasts’ cell walls. Mineral colloids make the mass of the deposit heavier and pack it. Each batch of each constituent is carefully controlled by entirely original tests.
Once it is injected in the wine, ADJUVANT 92 flocculates and collects all the particles of the cloudiness. Yeasts are energetically trapped in the flakes.
When bottled on slats, ADJUVANT 92 coats the glass to which it does not adhere and forms an isolating layer. The yeasts are contained in this layer and multiply.
During riddling, ADJUVANT 92 slides quickly towards the neck in a consistent manner and without leaving traces on the glass.
It is perfectly effective on stands, but its formula was developed for ultra-rapid riddling obtained by the GYROPALETE method, combined with the TSR 504.
Documents
ADJUVANT 92 is a latest generation riddling adjuvant. It contains alginic and mineral colloids. Alginic colloids trap the yeasts because their composition is close to those of certain constituents of the yeasts’ cell walls. Mineral colloids make the mass of the deposit heavier and pack it. Each batch of each constituent is carefully controlled by entirely original tests. Once it is injected in the wine, ADJUVANT 92 flocculates and collects all the particles of the cloudiness. Yeasts are energetically trapped in the flakes.
When bottled on slats, ADJUVANT 92 coats the glass to which it does not adhere and forms an isolating layer. The yeasts are contained in this layer and multiply. During riddling, ADJUVANT 92 slides quickly towards the neck in a consistent manner and without leaving traces on the glass. It is perfectly effective on stands, but its formula was developed for ultra-rapid riddling obtained by the GYROPALETE method, combined with the TSR 504.
Documents
Traditional method clarification of wine in bottles. ADJUVANT MC is a balanced blend produced from different types of pharmaceutical bentonites. The use of bentonites from different origins reduces inequalities between batches and enables the best attributes of various bentonites to be combined. When bottled on slats, ADJUVANT MC coats the glass while not adhering to it and forms an isolating layer. Yeasts are drawn towards the neck during the riddling process in a consistent manner without leaving traces on the glass. The settling of the riddling deposit is important and prevents the formation of large ice crystals during disgorging.
Documents
Traditional method clarification of wine in bottles.
ADJUVANT MC is a balanced blend produced from different types of pharmaceutical bentonites.
The use of bentonites from different origins reduces inequalities between batches and enables the best attributes of various bentonites to be combined.
When bottled on slats, ADJUVANT MC coats the glass while not adhering to it and forms an isolating layer. Yeasts are drawn towards the neck during the riddling process in a consistent manner without leaving traces on the glass.
The settling of the riddling deposit is important and prevents the formation of large ice crystals during disgorging.
Documents
Traditional method clarification of wine in bottles. ADJUVANT MC is a balanced blend produced from different types of pharmaceutical bentonites. The use of bentonites from different origins reduces inequalities between batches and enables the best attributes of various bentonites to be combined. When bottled on slats, ADJUVANT MC coats the glass while not adhering to it and forms an isolating layer. Yeasts are drawn towards the neck during the riddling process in a consistent manner without leaving traces on the glass. The settling of the riddling deposit is important and prevents the formation of large ice crystals during disgorging.
Documents
Traditional method clarification of wine in bottles. ADJUVANT MC is a balanced blend produced from different types of pharmaceutical bentonites. The use of bentonites from different origins reduces inequalities between batches and enables the best attributes of various bentonites to be combined. When bottled on slats, ADJUVANT MC coats the glass while not adhering to it and forms an isolating layer. Yeasts are drawn towards the neck during the riddling process in a consistent manner without leaving traces on the glass. The settling of the riddling deposit is important and prevents the formation of large ice crystals during disgorging.
Documents
Selected Bentonites - Alginate
Clarifying of bottled wine in "Champenoise" method
ADJUVANT M.O. POUDRE is the latest generation riddling adjuvant. Alginic colloids trap yeasts because their composition is close to those of certain constituents of the cell walls of yeasts. Mineral colloids make the mass of the deposit heavier and pack it. Each batch of each constituent is carefully controlled by completely original tests.
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BACTELIA® ALTA is a lactic acid bacterium, Oenococcus oeni isolated in Piedmont and selected to guarantee a rapid conversion of malic acid and to stand up to the specific conditions of great red wines (high alcohol and tannin content). BACTELIA® ALTA guarantees an intense, persistent aromatic combination, particularly if used during ageing.
Species: Oenococcus oeni
Alcohol tolerance: up to 17% vol.
pH tolerance: exceeding 3.2
SO₂ tolerance: 60 ppm or less of total SO2
Temperature interval: 17 to 25 °C
Fermentation kinetics: rapid
Production of volatile acidity: low
No production of biogenic amines.
Documents
BACTELIA® ALTA is a lactic acid bacterium, Oenococcus oeni isolated in Piedmont and selected to guarantee a rapid conversion of malic acid and to stand up to the specific conditions of great red wines (high alcohol and tannin content). BACTELIA® ALTA guarantees an intense, persistent aromatic combination, particularly if used during ageing.
Species: Oenococcus oeni
Alcohol tolerance: up to 17% vol.
pH tolerance: exceeding 3.2
SO₂ tolerance: 60 ppm or less of total SO2
Temperature interval: 17 to 25 °C
Fermentation kinetics: rapid
Production of volatile acidity: low
No production of biogenic amines.
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BACTELIA CRESCENDO is an Oenococcus oeni lactic bacteria selected for carrying out malolactic fermentation for all red and white wines, even those with limiting conditions (low pH, high % alcohol, wine made from difficult grape varieties).
Species: Oenococcus oeni
Alcohol tolerance: up to 16% Vol.
pH tolerance: above or equal to 3,2
SO2 tolerance: below or equal to 50 ppm of total SO2
Optimum temperature range: 17 to 25°C
Fermentation kinetics: fast due to high number of active cells /mg
Volatile acidity production: low
No production of biogenic amines
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BACTELIA® TEMPO is a lactic acid bacterium, Oenococcus oeni, selected for the carrying out of malolactic fermentation of wines that are particularly acidic and have a low pH. It guarantees a good fermentation rate and guarantees clean, fresh aromas. This selection of Oenococcus oeni guarantees a rapid decrease in malic acid, thus avoiding the development of unpleasant aromas.
Species: Oenococcus oeni
Alcohol tolerance: up to 14% vol.
pH tolerance: 3.0 or more
SO₂ tolerance: 60 ppm or less of total SO2
Optimum temperature interval: 18 – 22°C
Fermentation kinetics: rapid
Production of volatile acidity: low
No production of biogenic amines.
Documents
BACTELIA® TEMPO is a lactic acid bacterium, Oenococcus oeni, selected for the carrying out of malolactic fermentation of wines that are particularly acidic and have a low pH. It guarantees a good fermentation rate and guarantees clean, fresh aromas. This selection of Oenococcus oeni guarantees a rapid decrease in malic acid, thus avoiding the development of unpleasant aromas.
Species: Oenococcus oeni
Alcohol tolerance: up to 14% vol.
pH tolerance: 3.0 or more
SO₂ tolerance: 60 ppm or less of total SO2
Optimum temperature interval: 18 – 22°C
Fermentation kinetics: rapid
Production of volatile acidity: low
No production of biogenic amines.
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Bentonite specifically developed for sparkling wines
The bentonite contained in BENTEFF has been specifically selected to meet two essential criteria with regards to sparkling wines :
Foam protectection and quality
Colloidal stability of wines.
Colloidal stability is crucial as it affects sparkling wine production steps such as filtration, tartaric
stabilization and riddling.
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CARBONATE DE CALCIUM has deacidifying capacity 85% greater than BICARBONATE DE POTASSIUM. It likewise deacidifies with a more immediate effect on pH level. 1 g/l of calcium carbonate enables decreasing total acidity of approximately 1 g/l, expressed in sulfuric acid. It also provides calcium which will later on precipitate. For this reason, it is preferable to use during the winemaking process. With CARBONATE DE CALCIUM, the neutralization reaction is purely chemical, with the release of CO2. Once the tank stops foaming, the reaction has ended.
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CHARBON GOTA is for the decontamination of musts and wines and removal of Ochratoxin A and geosmin. CHARACTERISTICS: CHARBON GOTA is a food grade oenological activated carbon of vegetal origin (wood). Its qualities and porosity render it suitable for must decontamination. Its pores are larger than the ones of deodorizing carbons, but smaller than those of oenological decolorizing carbons : it is a mesoporous carbon. During the trials carried out by ITV France it was found to be more efficient than other types of carbons for the removal of Ochratoxin A and geosmin while limiting the color losses in wines.
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CHARBON GOTA is for the decontamination of musts and wines and removal of Ochratoxin A and geosmin. CHARACTERISTICS: CHARBON GOTA is a food grade oenological activated carbon of vegetal origin (wood). Its qualities and porosity render it suitable for must decontamination. Its pores are larger than the ones of deodorizing carbons, but smaller than those of oenological decolorizing carbons : it is a mesoporous carbon. During the trials carried out by ITV France it was found to be more efficient than other types of carbons for the removal of Ochratoxin A and geosmin while limiting the color losses in wines.
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Nutritional supplement to optimize the production of yeast starters used for second fermentation in the Charmat (closed tank) method
CHARM® ACTIV is a complex nutrient that provides all the elements needed by yeasts to optimize their multiplication and remain completely viable during the production of yeast starters and second fermentations using the Charmat method (closed tank).
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Complex of yeast products rich in polysaccharides and antioxidant compounds to optimize the ageing process using the Charmat method (closed tank)
CHARM® AGE is a complex of yeast products rich in antioxidant compounds specifically developed for sparkling wines, particularly those produced using the Charmat method (closed tank).
The selected yeast by-products contained in CHARM® AGE:
Promote fermentation process
Strengthen the antioxidant potential of wines
Protect the aromatic compounds that are sensitive to oxidation (thiols, terpenes)
Delay the early ageing of wines
Enhance volume in the mouth.
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Complex of yeast products rich in cell wall polysaccharides
for the production of sparkling wines produced by the Charmat method (closed tank)
CHARM ELEVAGE is a complex of yeast products rich in cell wall polysaccharides specifically developed for sparkling wines, particularly those produced by the Charmat method (closed tank).
The yeast by-products contained in CHARM ELEVAGE were specifically selected to:
Promote fermentation process
Confer volume and body
Smooth harsh and dry characters of certain base wines
Highlight aromatic profiles of wines
Mirrors the effect of extended on-lees ageing.
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Complex of proanthocyanidin and gallotannins for the production of sparkling wines produced by the Charmat method (closed tank)
CHARM® REDOX T is a complex of proanthocyanidin and gallotannins specifically developed for sparkling wines, particularly those produced by the Charmat method (closed tank).
The tannins contained in CHARM® REDOX T were specifically selected to:
- Strengthen antioxidant potential of wines
- Consume oxygen present in wines rapidly
- Remove polyphenol oxidases that are responsible for oxidation in wines.
- Prevent reduced characters from wines.
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CLAR T SPECIAL TIRAGE is a preparation containing alcohol extracted gallnut tannins and chestnut tannins. CLAR T SPECIAL TIRAGE induces a light fining in the bottle at the beginning of the “prise de mousse” but does not really change the texture of the deposit. CLAR T SPECIAL TIRAGE, added at bottling time, protects the structure and the balance of wine, guaranteeing a fine aging. Pure chestnut tannin solution gives a very fine, persistent white foam. Tannin presents a considerable capacity of combination regarding to reduction compounds (HS
radicals). CLAR T SPECIAL TIRAGE is supplemented with copper ions to reinforce tannin characteristics. Injection of copper, low regarding the dosage (6 cL/hL) is however enough to neutralize the formation of these undesirable compounds which can sometimes happen due to the yeasts, especially binding yeasts. ENOLOGICAL PROPERTIES: Helps in bottle fining during “prise de mousse". Prevents reduction characters. Reinforces the wine structure.
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CLAR T SPECIAL TIRAGE is a preparation containing alcohol extracted gallnut tannins and chestnut tannins. CLAR T SPECIAL TIRAGE induces a light fining in the bottle at the beginning of the “prise de mousse” but does not really change the texture of the deposit. CLAR T SPECIAL TIRAGE, added at bottling time, protects the structure and the balance of wine, guaranteeing a fine aging. Pure chestnut tannin solution gives a very fine, persistent white foam. Tannin presents a considerable capacity of combination regarding to reduction compounds (HS
radicals). CLAR T SPECIAL TIRAGE is supplemented with copper ions to reinforce tannin characteristics. Injection of copper, low regarding the dosage (6 cL/hL) is however enough to neutralize the formation of these undesirable compounds which can sometimes happen due to the yeasts, especially binding yeasts. ENOLOGICAL PROPERTIES: Helps in bottle fining during “prise de mousse". Prevents reduction characters. Reinforces the wine structure.
Documents
CLAR T SPECIAL TIRAGE is a preparation containing alcohol extracted gallnut tannins and chestnut tannins. CLAR T SPECIAL TIRAGE induces a light fining in the bottle at the beginning of the “prise de mousse” but does not really change the texture of the deposit. CLAR T SPECIAL TIRAGE, added at bottling time, protects the structure and the balance of wine, guaranteeing a fine aging. Pure chestnut tannin solution gives a very fine, persistent white foam. Tannin presents a considerable capacity of combination regarding to reduction compounds (HS
radicals). CLAR T SPECIAL TIRAGE is supplemented with copper ions to reinforce tannin characteristics. Injection of copper, low regarding the dosage (6 cL/hL) is however enough to neutralize the formation of these undesirable compounds which can sometimes happen due to the yeasts, especially binding yeasts. ENOLOGICAL PROPERTIES: Helps in bottle fining during “prise de mousse". Prevents reduction characters. Reinforces the wine structure.
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CLAR T TIRAGE is a preparation composed of 80% gall nut tannins (95% degree purity) extracted from alcohol and 20% chestnut tannins. CLAR T TIRAGE brings about a slight fining in bottles in the beginning of bottle fermentation, but does not participate in the texture of the deposits. CLAR T TIRAGE, when added during bottling, protects wine structure and balance and guarantees good ageing of the wine. A slight deposit in no way affects the quality of the product. OENOLOGICAL PROPERTIES: Participates in the fining process during bottling. Reinforces wine structure and balance while guaranteeing good ageing. Provides fine and extremely persistent white foam based on chestnut tannins.
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CLAR T TIRAGE is a preparation composed of 80% gall nut tannins (95% degree purity) extracted from alcohol and 20% chestnut tannins. CLAR T TIRAGE brings about a slight fining in bottles in the beginning of bottle fermentation, but does not participate in the texture of the deposits. CLAR T TIRAGE, when added during bottling, protects wine structure and balance and guarantees good ageing of the wine. A slight deposit in no way affects the quality of the product. OENOLOGICAL PROPERTIES: Participates in the fining process during bottling. Reinforces wine structure and balance while guaranteeing good ageing. Provides fine and extremely persistent white foam based on chestnut tannins.
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CLAR T TIRAGE is a preparation composed of 80% gall nut tannins (95% degree purity) extracted from alcohol and 20% chestnut tannins. CLAR T TIRAGE brings about a slight fining in bottles in the beginning of bottle fermentation, but does not participate in the texture of the deposits. CLAR T TIRAGE, when added during bottling, protects wine structure and balance and guarantees good ageing of the wine. A slight deposit in no way affects the quality of the product. OENOLOGICAL PROPERTIES: Participates in the fining process during bottling. Reinforces wine structure and balance while guaranteeing good ageing. Provides fine and extremely persistent white foam based on chestnut tannins.
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COLLE DE POISSON is obtained by the cold swelling of the bladders of catfish. The choice of raw material and the cold swelling process makes this a high quality and high efficiency-fining agent. COLLE DE POISSON is perfectly adapted for the fining of white wines. It gives the wine a sparkling clarity without stripping aroma or flavor. COLLE DE POISSON is made from very high molecular weight (140,000 Daltons) proteins. It should be used with wines which do not require specific fining for excessive tannins, proteins. Flocculation is slow and may leave some "flakes" in suspension.
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COMPLEX A.N. contains nutrients, as well as hydrophobic mineral colloids which make the yeast more granular. COMPLEX A.N. can be added as a complement to any classic riddling additive, although not as a replacement. Preferably incorporate COMPLEX A.N. into the yeast at the same time as the additive being used. OENOLOGICAL PROPERTIES: The function of COMPLEX A.N. is to dilute the yeast deposit and isolate it from the glass. It provides support that does not adhere to the glass and to which the yeasts can attach. Its high density causes the deposit to settle in the neck of the bottle. It does not increase the volume of the deposit. APPLICATION: COMPLEXE A.N. is a specialty for wines made using the traditional method. It complements the classic riddling additives.
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COMPLEX A.N. contains nutrients, as well as hydrophobic mineral colloids which make the yeast more granular. COMPLEX A.N. can be added as a complement to any classic riddling additive, although not as a replacement. Preferably incorporate COMPLEX A.N. into the yeast at the same time as the additive being used. OENOLOGICAL PROPERTIES: The function of COMPLEX A.N. is to dilute the yeast deposit and isolate it from the glass. It provides support that does not adhere to the glass and to which the yeasts can attach. Its high density causes the deposit to settle in the neck of the bottle. It does not increase the volume of the deposit. APPLICATION: COMPLEXE A.N. is a specialty for wines made using the traditional method. It complements the classic riddling additives.
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CREME DE TACKT is for tartaric stabilization of wines with regards to potassium and calcium. CREME DE TACKT contains potassium bitartrate (E336) and calcium tartrate (E354). CREME DE TACKT is offered as ready to use white crystals. OENOLOGICAL PROPERTIES: CREME DE TACKT allows for the complete tartaric stabilization of wines by removing the surplus of potassium and calcium that my lead to crystallization in bottles. Used during short or continued cold soaking, CREME DE TACKT leads to the crystallization of potassium bitartrate and neutral calcium tartrate. Thanks to CREME DE TACKT, the tartaric stabilization of wines with regards to potassium bitartrate and neutral calcium tartrate can be realized in one operation only. APPLICATION: CREME DE TACKT is suitable for unstable still and base wines due to high amounts of potassium bitartrate and neutral calcium tartrate which pose risks of crystallization in bottles.
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DELTA CHARM AF has been specifically developed to meet the needs of musts and wines used for production of sparkling wines, particularly those produced by the Charmat method (closed tank). DELTA CHARM AF removes polyphenols that are responsible for oxidation of wines as well as bitterness and vegetal and/or herbaceous characters. DELTA CHARM AF removes polyphenols that are responsible for oxidation of wines, DELTA CHARM AF is the perfect choice to decrease the risks of early ageing. DELTA CHARM AF does not contain allergens (Allergen Free) and thus is not subject to labelling. OENOLOGICAL PROPERTIES: Removes polyphenol oxidases that are responsible for oxidation in wines Remove polyphenols that are responsible for bitterness and vegetal or herbaceous characters. APPLICATION: DELTA CHARM AF can be used before fermentation as a preventive treatment with musts, or as a curative treatment with wines.
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DELTA CHARM AF has been specifically developed to meet the needs of musts and wines used for production of sparkling wines, particularly those produced by the Charmat method (closed tank). DELTA CHARM AF removes polyphenols that are responsible for oxidation of wines as well as bitterness and vegetal and/or herbaceous characters. DELTA CHARM AF removes polyphenols that are responsible for oxidation of wines, DELTA CHARM AF is the perfect choice to decrease the risks of early ageing. DELTA CHARM AF does not contain allergens (Allergen Free) and thus is not subject to labelling. OENOLOGICAL PROPERTIES: Removes polyphenol oxidases that are responsible for oxidation in wines Remove polyphenols that are responsible for bitterness and vegetal or herbaceous characters. APPLICATION: DELTA CHARM AF can be used before fermentation as a preventive treatment with musts, or as a curative treatment with wines.
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DIWINE 2+/3+ is an innovative fining agent which can be used to reduce heavy metal content (including iron and copper) in musts and wines. These metals usually come from products used for vine treatment and from wine equipment. OENOLOGICAL PROPERTIES: DIWINE 2+/3+ binds heavy metals and eliminates them. This avoids casse in bottles. DIWINE 2+/3+ acts on all heavy metals with differing affinities: Cu2+ > Au2+ = Ag+ = Hg2+ > Fe3+ > Al3+ > Ni2+ > Co2+ > Zn2+ DIWINE 2+/3+ replaces treatment for the elimination of copper and iron in white wines using potassium ferrocyanide and for the elimination of iron in red wines using calcium phytate. The dispersion capacity of DIWINE 2+/3+ provides optimum reaction time for the chelation of metals before settling of the complexes formed.
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DIWINE 2+/3+ is an innovative fining agent which can be used to reduce heavy metal content (including iron and copper) in musts and wines. These metals usually come from products used for vine treatment and from wine equipment. OENOLOGICAL PROPERTIES: DIWINE 2+/3+ binds heavy metals and eliminates them. This avoids casse in bottles. DIWINE 2+/3+ acts on all heavy metals with differing affinities: Cu2+ > Au2+ = Ag+ = Hg2+ > Fe3+ > Al3+ > Ni2+ > Co2+ > Zn2+ DIWINE 2+/3+ replaces treatment for the elimination of copper and iron in white wines using potassium ferrocyanide and for the elimination of iron in red wines using calcium phytate. The dispersion capacity of DIWINE 2+/3+ provides optimum reaction time for the chelation of metals before settling of the complexes formed.
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DIWINE AFFINAGE is an innovative ageing aid. It not only removes heavy metals, where present, from wine, but also acts on the polyphenol structure of red wines by selectively removing bitter, astringent polyphenols. In addition, the autolysis of the IDY present provides increased volume and structure to wines. OENOLOGICAL PROPERTIES: The composition of DIWINE AFFINAGE specifically targets the phenolic acids that cause astringency in red wines. DIWINE AFFINAGE also softens tannins and helps to protect color due to a protective colloidal effect caused by the polysaccharides contained in its formulation.
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DIWINE AFFINAGE is an innovative ageing aid. It not only removes heavy metals, where present, from wine, but also acts on the polyphenol structure of red wines by selectively removing bitter, astringent polyphenols. In addition, the autolysis of the IDY present provides increased volume and structure to wines. OENOLOGICAL PROPERTIES: The composition of DIWINE AFFINAGE specifically targets the phenolic acids that cause astringency in red wines. DIWINE AFFINAGE also softens tannins and helps to protect color due to a protective colloidal effect caused by the polysaccharides contained in its formulation.
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DIWINE ARÔME is an original and innovative vinification aid that comes in the form of a light-colored powder. Its ability to bind heavy metals and limit oxidation leads to improved expression of wine aromas. OENOLOGICAL PROPERTIES: The various active ingredients in the formulation act in synergy, enabling DIWINE ARÔME to bring together several properties. DIWINE ARÔME contains natural amino acids and vitamins, which facilitates the fermentation process. DIWINE ARÔME eliminates copper, an essential cofactor for oxidizing enzymes of the polyphenol oxidase type. This therefore considerably reduces oxidasic casse processes that cause a decrease in aromatic intensity.
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DIWINE ARÔME is an original and innovative vinification aid that comes in the form of a light-colored powder. Its ability to bind heavy metals and limit oxidation leads to improved expression of wine aromas. OENOLOGICAL PROPERTIES: The various active ingredients in the formulation act in synergy, enabling DIWINE ARÔME to bring together several properties. DIWINE ARÔME contains natural amino acids and vitamins, which facilitates the fermentation process. DIWINE ARÔME eliminates copper, an essential cofactor for oxidizing enzymes of the polyphenol oxidase type. This therefore considerably reduces oxidasic casse processes that cause a decrease in aromatic intensity.
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DIWINE® PRÉVENTION is an innovative vinification aid. It can be used to detoxify the medium (elimination of heavy metals) while decreasing sensitivity to oxidation of the must. This decrease in sensitivity to oxidation is obtained on the one hand by increasing the redox potential through the presence of specific IDY with high reducing power and on the other by the supporting and detoxifying effect (increased CO2 removal) of microcrystalline cellulose. In addition, the autolysis of the IDY present provides increased volume and structure to wines. OENOLOGICAL PROPERTIES: The composition of DIWINE PRÉVENTION allows optimum control of alcoholic fermentation, with the aim of obtaining fruity red wines free of defects caused by reduction or oxidation. This control is made possible thanks to the detoxifying effect of DIWINE PRÉVENTION: the elimination of heavy metals as well as CO2, components that are toxic for yeast. This makes it possible to achieve smooth, complete fermentation kinetics.
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DIWINE® PRÉVENTION is an innovative vinification aid. It can be used to detoxify the medium (elimination of heavy metals) while decreasing sensitivity to oxidation of the must. This decrease in sensitivity to oxidation is obtained on the one hand by increasing the redox potential through the presence of specific IDY with high reducing power and on the other by the supporting and detoxifying effect (increased CO2 removal) of microcrystalline cellulose. In addition, the autolysis of the IDY present provides increased volume and structure to wines. OENOLOGICAL PROPERTIES: The composition of DIWINE PRÉVENTION allows optimum control of alcoholic fermentation, with the aim of obtaining fruity red wines free of defects caused by reduction or oxidation. This control is made possible thanks to the detoxifying effect of DIWINE PRÉVENTION: the elimination of heavy metals as well as CO2, components that are toxic for yeast. This makes it possible to achieve smooth, complete fermentation kinetics.
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DIWINE SR is an innovative vinification aid specially designed for the production of rosé wines. This formulation can be used to avoid oxidation processes that are highly detrimental to rosé wines, thus enabling them to preserve fresh aromas and a desirable color. Moreover, DIWINE SR plays a role in protein stabilization of rosé wines. OENOLOGICAL PROPERTIES: DIWINE SR brings together several properties: DIWINE SR eliminates heavy metals, especially copper, which destroy aromatic compounds and catalyze oxidation reactions that cause color change in rosé wines. DIWINE SR eliminates the polyphenols that cause pinking of white and rosé wines.
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DIWINE SR is an innovative vinification aid specially designed for the production of rosé wines. This formulation can be used to avoid oxidation processes that are highly detrimental to rosé wines, thus enabling them to preserve fresh aromas and a desirable color. Moreover, DIWINE SR plays a role in protein stabilization of rosé wines. OENOLOGICAL PROPERTIES: DIWINE SR brings together several properties: DIWINE SR eliminates heavy metals, especially copper, which destroy aromatic compounds and catalyze oxidation reactions that cause color change in rosé wines. DIWINE SR eliminates the polyphenols that cause pinking of white and rosé wines.
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DIWINE THIOL is an original and innovative vinification aid that comes in the form of a light-colored powder. Its ability to bind heavy metals and release reducing compounds enables it to preserve the volatile thiols in grape varieties rich in these aromatic precursors. OENOLOGICAL PROPERTIES: The ingredients of DIWINE THIOL act in synergy: DIWINE THIOL contains natural amino acids and vitamins, which facilitates the fermentation process. DIWINE THIOL eliminates heavy metals. In particular, it binds copper, which destroys the thiol-type aromatic compounds (A3MH, 3MH, 4MMP, etc) found in many white grape varieties, such as Sauvignon Blanc, Colombard, etc, as well as in some red grape varieties (Merlot, Cabernet Sauvignon, etc).
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DIWINE THIOL is an original and innovative vinification aid that comes in the form of a light-colored powder. Its ability to bind heavy metals and release reducing compounds enables it to preserve the volatile thiols in grape varieties rich in these aromatic precursors. OENOLOGICAL PROPERTIES: The ingredients of DIWINE THIOL act in synergy: DIWINE THIOL contains natural amino acids and vitamins, which facilitates the fermentation process. DIWINE THIOL eliminates heavy metals. In particular, it binds copper, which destroys the thiol-type aromatic compounds (A3MH, 3MH, 4MMP, etc) found in many white grape varieties, such as Sauvignon Blanc, Colombard, etc, as well as in some red grape varieties (Merlot, Cabernet Sauvignon, etc).
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E CATAL CLARIF is an enzyme with high levels of pectinases and secondary activities suitable for a rapid clarification even under difficult conditions. E CATAL CLARIF is offered as micro-granules. OENOLOGICAL PROPERTIES: Rapid clarification of musts even under difficult conditions: low temperature (8°C) and pH (from 2.8), damaged grapes (botrytis). Produces quality musts before the fermentation. Facilitates the clarification and filtration of wines. APPLICATION: Static clarification of white and rosé musts, addition after pressing. Suitable for flotation.
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EFFICOL results from research on the relationship between proteins and the foaming ability of sparkling wines. EFFICOL is a combination of enological bentonite, selected for its high protein removal capacity, with a specific protein fining agent, which preserves the foaming qualities of sparkling wines. The synergism between the various fining agents is effective in achieving both of these goals. OENOLOGICAL PROPERTIES: In comparison with classical bentonite finings, EFFICOL offers several appealing advantages: efficient removal of wine protein; preservation of foaming properties; reduced lees volume; well compacted lees, visibly separated from the clarified wine; flocculation followed by rapid settling; increased clarifying power; rapid and easy preparation, no lump formation. APPLICATION: EFFICOL is the best product to remove proteins in base wines used in the production of sparkling wines.
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EFFICOL results from research on the relationship between proteins and the foaming ability of sparkling wines. EFFICOL is a combination of enological bentonite, selected for its high protein removal capacity, with a specific protein fining agent, which preserves the foaming qualities of sparkling wines. The synergism between the various fining agents is effective in achieving both of these goals. OENOLOGICAL PROPERTIES: In comparison with classical bentonite finings, EFFICOL offers several appealing advantages: efficient removal of wine protein; preservation of foaming properties; reduced lees volume; well compacted lees, visibly separated from the clarified wine; flocculation followed by rapid settling; increased clarifying power; rapid and easy preparation, no lump formation. APPLICATION: EFFICOL is the best product to remove proteins in base wines used in the production of sparkling wines.
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ENZYME CLARIF LGV is a liquid pectolytic enzyme preparation for white and rose musts. It provides excellent flotation/static decanting efficiency; fast clarification; and is convenient and quick to use.
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FORMULE 1 CF (casein free) prevents and removes oxidation and bitterness. FORMULE 1 CF combines the properties of PVPP and microcrystalline cellulose, whose performances are considerably improved thanks to a particular agglomeration and softening technique. Granulation is both regular and homogenous, with very few fine particles. Clusters form a large number of interstices and thus an optimized physical adsorption surface. This all contributes towards reducing FORMULE 1 CF dosages. ENOLOGICAL PROPERTIES: Selectively adsorbs the oxidizable and oxidized tannins; Removes bitter and harsh flavors; Prepares the clarification of wines; Protects the organoleptic qualities of the wines; Refreshes slightly oxidized wines during late bottling; Traps residues present in the harvest. FORMULE 1 CF: the essential complement in the settling operation.
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FORMULE 1 CF (casein free) prevents and removes oxidation and bitterness. FORMULE 1 CF combines the properties of PVPP and microcrystalline cellulose, whose performances are considerably improved thanks to a particular agglomeration and softening technique. Granulation is both regular and homogenous, with very few fine particles. Clusters form a large number of interstices and thus an optimized physical adsorption surface. This all contributes towards reducing FORMULE 1 CF dosages. ENOLOGICAL PROPERTIES: Selectively adsorbs the oxidizable and oxidized tannins; Removes bitter and harsh flavors; Prepares the clarification of wines; Protects the organoleptic qualities of the wines; Refreshes slightly oxidized wines during late bottling; Traps residues present in the harvest. FORMULE 1 CF: the essential complement in the settling operation.
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GOMME FRAÎCHEUR is a preparation based on high quality gum arabic. It makes it possible to obtain an almost colorless solution with very low turbidity. OENOLOGICAL PROPERTIES: GOMME FRAÎCHEUR contributes to colloidal stabilization of wines by preventing the formation of colloids that can lead to the development of cloudiness in wines. GOMME FRAÎCHEUR allows late rectification while providing roundness and freshness. GOMME FRAÎCHEUR has a negligible effect on a wine's clogging index and can therefore be added equally well before or after membrane filtration. APPLICATIONS: Improves stability of red, white and rosé wines. Enhances the organoleptic characteristics of wines and preserves freshness. Should be applied to fined and filtered wines, preferably before bottling.
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GOMME FRAÎCHEUR is a preparation based on high quality gum arabic. It makes it possible to obtain an almost colorless solution with very low turbidity. OENOLOGICAL PROPERTIES: GOMME FRAÎCHEUR contributes to colloidal stabilization of wines by preventing the formation of colloids that can lead to the development of cloudiness in wines. GOMME FRAÎCHEUR allows late rectification while providing roundness and freshness. GOMME FRAÎCHEUR has a negligible effect on a wine's clogging index and can therefore be added equally well before or after membrane filtration. APPLICATIONS: Improves stability of red, white and rosé wines. Enhances the organoleptic characteristics of wines and preserves freshness. Should be applied to fined and filtered wines, preferably before bottling.
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GOMME FRAÎCHEUR is a preparation based on high quality gum arabic. It makes it possible to obtain an almost colorless solution with very low turbidity. OENOLOGICAL PROPERTIES: GOMME FRAÎCHEUR contributes to colloidal stabilization of wines by preventing the formation of colloids that can lead to the development of cloudiness in wines. GOMME FRAÎCHEUR allows late rectification while providing roundness and freshness. GOMME FRAÎCHEUR has a negligible effect on a wine's clogging index and can therefore be added equally well before or after membrane filtration. APPLICATIONS: Improves stability of red, white and rosé wines. Enhances the organoleptic characteristics of wines and preserves freshness. Should be applied to fined and filtered wines, preferably before bottling.
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GOMME SR is an ultra-filtered at 200 g/L arabic gum preparation, stabilized with 0.3% of SO2. This product is derived from a selection of the best arabic gums of Seyal origin. These conditions ensure obtaining a virtually colorless gum with very little cloudiness. OENOLOGICAL PROPERTIES: GOMME SR is made up of stable macromolecules which prevent the formation of neutral colloids responsible for possible cloudiness in wine. GOMME SR thus participates in the stabilization of wine by providing roundness and sweetness. GOMME SR has a negligible impact on the clumping index of wine and thus can be added either before or after membrane filtration. APPLICATIONS: Improved stability of red, white and rosé wines; Improved organoleptic quality of wine; The application is carried out on fined or filtered wine, preferably before bottling.
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GOMME SR is an ultra-filtered at 200 g/L arabic gum preparation, stabilized with 0.3% of SO2. This product is derived from a selection of the best arabic gums of Seyal origin. These conditions ensure obtaining a virtually colorless gum with very little cloudiness. OENOLOGICAL PROPERTIES: GOMME SR is made up of stable macromolecules which prevent the formation of neutral colloids responsible for possible cloudiness in wine. GOMME SR thus participates in the stabilization of wine by providing roundness and sweetness. GOMME SR has a negligible impact on the clumping index of wine and thus can be added either before or after membrane filtration. APPLICATIONS: Improved stability of red, white and rosé wines; Improved organoleptic quality of wine; The application is carried out on fined or filtered wine, preferably before bottling.
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GOMME SR is an ultra-filtered at 200 g/L arabic gum preparation, stabilized with 0.3% of SO2. This product is derived from a selection of the best arabic gums of Seyal origin. These conditions ensure obtaining a virtually colorless gum with very little cloudiness. OENOLOGICAL PROPERTIES: GOMME SR is made up of stable macromolecules which prevent the formation of neutral colloids responsible for possible cloudiness in wine. GOMME SR thus participates in the stabilization of wine by providing roundness and sweetness. GOMME SR has a negligible impact on the clumping index of wine and thus can be added either before or after membrane filtration. APPLICATIONS: Improved stability of red, white and rosé wines; Improved organoleptic quality of wine; The application is carried out on fined or filtered wine, preferably before bottling.
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INSTANT GUM is a microgranular, purified, powdered gum obtained from Acacia verek or senegal. OENOLOGICAL PROPERTIES: INSTANT GUM is a stable colloid known as a 'protective colloid'. It tends to prevent the aggregation of particles, thus preventing the onset of cloudiness and deposits of a colloidal nature. INSTANT GUM thus prevents precipitation of coloring matter in red and rosé wines, reduces the risk of precipitation of potassium bitartrate and limits the risk of iron casse. Because of its composition, INSTANT GUM dissolves almost instantly without forming lumps. Unlike liquid gums, INSTANT GUM does not produce SO2. APPLICATIONS: Recommended for the stabilization of red, white and rosé wines. It should be applied to fined and filtered wines, preferably before bottling.
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IS 15 is intended for the clarification of tannic red wines. Composed of proteins of average molecular weight (80% of the PM proteins at 15,000 DA), it makes it possible to achieve rapid fining with minimum lees, on wines that are rich in tannins. OENOLOGICAL PROPERTIES: Thanks to the molecular weight of the proteins that compose IS 15 gelatin, it is highly reactive with bitter and astringent tannins. It works very rapidly and does not lead to over-fining. It ensures impeccable clarity while respecting the organoleptic qualities of wines.
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KORDOFAN BIO is an arabic gum (E414) obtained from Acacia Verek (or Acacia Sénégal), which is organic certified. KORDOFAN BIO is available as a fine white powder. Thanks to its purity and high quality, KORDOFAN BIO dissolves totally in water to produce a nearly colorless solution. While organic, KORDOFAN BIO has the same technical characteristics and enological properties than KORDOFAN. KORDOFAN BIO is an arabic gum which is suitable for the colloidal stability of organic red wines. ENOLOGICAL PROPERTIES: Stabilizes the color of red wines; Prevents copper and ferric casse; Improves the roundness of wines. APPLICATIONS: Before bottling organic red wines; To improve the colloidal stability of bottled wines; To improve the palate balance of wines lacking roundness.
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KYLMÄ INTENSE is a 5% solution of potassium polyaspartate containing a set of polysaccharides. It provides a triple promise for the treatment of red wines: tartrate stabilization, greatly improved stabilization of coloring matter, and an organoleptic contribution to roundness, volume and fruitiness. OENOLOGICAL PROPERTIES: KYLMÄ INTENSE is a protective colloid that acts both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ INTENSE can lead to an increase in the clogging index, connected to the presence of certain polysaccharides of plant origin. However, during validation tests, only untreated wines exhibited high indices (CI>30) that could possibly cause filtration problems after treatment. KYLMÄ INTENSE has a positive organoleptic impact on wines due to heightened perception of fruity components of the aroma and to greater suppleness in the mouth. KYLMÄ INTENSE is recommended for use on red wines.
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KYLMÄ INTENSE is a 5% solution of potassium polyaspartate containing a set of polysaccharides. It provides a triple promise for the treatment of red wines: tartrate stabilization, greatly improved stabilization of coloring matter, and an organoleptic contribution to roundness, volume and fruitiness. OENOLOGICAL PROPERTIES: KYLMÄ INTENSE is a protective colloid that acts both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ INTENSE can lead to an increase in the clogging index, connected to the presence of certain polysaccharides of plant origin. However, during validation tests, only untreated wines exhibited high indices (CI>30) that could possibly cause filtration problems after treatment. KYLMÄ INTENSE has a positive organoleptic impact on wines due to heightened perception of fruity components of the aroma and to greater suppleness in the mouth. KYLMÄ INTENSE is recommended for use on red wines.
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KYLMÄ INTENSE is a 5% solution of potassium polyaspartate containing a set of polysaccharides. It provides a triple promise for the treatment of red wines: tartrate stabilization, greatly improved stabilization of coloring matter, and an organoleptic contribution to roundness, volume and fruitiness. OENOLOGICAL PROPERTIES: KYLMÄ INTENSE is a protective colloid that acts both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ INTENSE can lead to an increase in the clogging index, connected to the presence of certain polysaccharides of plant origin. However, during validation tests, only untreated wines exhibited high indices (CI>30) that could possibly cause filtration problems after treatment. KYLMÄ INTENSE has a positive organoleptic impact on wines due to heightened perception of fruity components of the aroma and to greater suppleness in the mouth. KYLMÄ INTENSE is recommended for use on red wines.
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KYLMÄ INTENSE is a 5% solution of potassium polyaspartate containing a set of polysaccharides. It provides a triple promise for the treatment of red wines: tartrate stabilization, greatly improved stabilization of coloring matter, and an organoleptic contribution to roundness, volume and fruitiness. OENOLOGICAL PROPERTIES: KYLMÄ INTENSE is a protective colloid that acts both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ INTENSE can lead to an increase in the clogging index, connected to the presence of certain polysaccharides of plant origin. However, during validation tests, only untreated wines exhibited high indices (CI>30) that could possibly cause filtration problems after treatment. KYLMÄ INTENSE has a positive organoleptic impact on wines due to heightened perception of fruity components of the aroma and to greater suppleness in the mouth. KYLMÄ INTENSE is recommended for use on red wines.
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KYLMÄ PURE is a 20% concentration solution of potassium polyaspartate. It ensures stabilization of wines with regard to tartrate precipitation of potassium bitartrate. OENOLOGICAL PROPERTIES: KYLMÄ PURE guarantees optimum protection against the formation of crystals of potassium bitartrate present in the wine. Its instantaneous action prevents both nucleation and growth of microcrystals. KYLMÄ PURE does not protect against precipitation of calcium tartrate. KYLMÄ PURE is micro-filterable (0.45µ) and thus has no impact on final filtration. KYLMÄ PURE can react with lysozyme and unstable proteins in wine. KYLMÄ PURE does not alter the organoleptic profile of wines. It respects the aromas and structure of wines. APPLICATIONS: KYLMÄ PURE can be used on red, white and rosé wines, ready for bottling. It acts almost instantly. White and rosé wines must be protein stable before using KYLMÄ PURE.
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KYLMÄ PURE is a 20% concentration solution of potassium polyaspartate. It ensures stabilization of wines with regard to tartrate precipitation of potassium bitartrate. OENOLOGICAL PROPERTIES: KYLMÄ PURE guarantees optimum protection against the formation of crystals of potassium bitartrate present in the wine. Its instantaneous action prevents both nucleation and growth of microcrystals. KYLMÄ PURE does not protect against precipitation of calcium tartrate. KYLMÄ PURE is micro-filterable (0.45µ) and thus has no impact on final filtration. KYLMÄ PURE can react with lysozyme and unstable proteins in wine. KYLMÄ PURE does not alter the organoleptic profile of wines. It respects the aromas and structure of wines. APPLICATIONS: KYLMÄ PURE can be used on red, white and rosé wines, ready for bottling. It acts almost instantly. White and rosé wines must be protein stable before using KYLMÄ PURE.
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KYLMÄ PURE is a 20% concentration solution of potassium polyaspartate. It ensures stabilization of wines with regard to tartrate precipitation of potassium bitartrate. OENOLOGICAL PROPERTIES: KYLMÄ PURE guarantees optimum protection against the formation of crystals of potassium bitartrate present in the wine. Its instantaneous action prevents both nucleation and growth of microcrystals. KYLMÄ PURE does not protect against precipitation of calcium tartrate. KYLMÄ PURE is micro-filterable (0.45µ) and thus has no impact on final filtration. KYLMÄ PURE can react with lysozyme and unstable proteins in wine. KYLMÄ PURE does not alter the organoleptic profile of wines. It respects the aromas and structure of wines. APPLICATIONS: KYLMÄ PURE can be used on red, white and rosé wines, ready for bottling. It acts almost instantly. White and rosé wines must be protein stable before using KYLMÄ PURE.
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KYLMÄ PURE is a 20% concentration solution of potassium polyaspartate. It ensures stabilization of wines with regard to tartrate precipitation of potassium bitartrate. OENOLOGICAL PROPERTIES: KYLMÄ PURE guarantees optimum protection against the formation of crystals of potassium bitartrate present in the wine. Its instantaneous action prevents both nucleation and growth of microcrystals. KYLMÄ PURE does not protect against precipitation of calcium tartrate. KYLMÄ PURE is micro-filterable (0.45µ) and thus has no impact on final filtration. KYLMÄ PURE can react with lysozyme and unstable proteins in wine. KYLMÄ PURE does not alter the organoleptic profile of wines. It respects the aromas and structure of wines. APPLICATIONS: KYLMÄ PURE can be used on red, white and rosé wines, ready for bottling. It acts almost instantly. White and rosé wines must be protein stable before using KYLMÄ PURE.
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In keeping with Oenofrance's historical know-how in the production of rosé wines, KYLMÄ SR is a solution specially dedicated to tartrate stabilization of such wines. KYLMÄ SR is made up of a 5% solution of potassium polyaspartate with a carefully selected balance of plant polysaccharides. It provides effective treatment whatever the levels of instability, thus allowing early bottling while at the same time enhancing the wine’s organoleptic potential. OENOLOGICAL PROPERTIES: KYLMÄ SR is a product formulated from protective colloids that act both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ SR has a positive impact on the organoleptic characteristics of wines, considered to be fresher, more elegant and rounder. KYLMÄ SR is recommended for application on still rosé and white wines, whatever their level of instability. KYLMÄ SR does not stabilize calcium tartrate.
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In keeping with Oenofrance's historical know-how in the production of rosé wines, KYLMÄ SR is a solution specially dedicated to tartrate stabilization of such wines. KYLMÄ SR is made up of a 5% solution of potassium polyaspartate with a carefully selected balance of plant polysaccharides. It provides effective treatment whatever the levels of instability, thus allowing early bottling while at the same time enhancing the wine’s organoleptic potential. OENOLOGICAL PROPERTIES: KYLMÄ SR is a product formulated from protective colloids that act both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ SR has a positive impact on the organoleptic characteristics of wines, considered to be fresher, more elegant and rounder. KYLMÄ SR is recommended for application on still rosé and white wines, whatever their level of instability. KYLMÄ SR does not stabilize calcium tartrate.
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In keeping with Oenofrance's historical know-how in the production of rosé wines, KYLMÄ SR is a solution specially dedicated to tartrate stabilization of such wines. KYLMÄ SR is made up of a 5% solution of potassium polyaspartate with a carefully selected balance of plant polysaccharides. It provides effective treatment whatever the levels of instability, thus allowing early bottling while at the same time enhancing the wine’s organoleptic potential. OENOLOGICAL PROPERTIES: KYLMÄ SR is a product formulated from protective colloids that act both on the formation of crystals (nucleation) and on the growth of microcrystals of potassium bitartrate present in the wine. KYLMÄ SR has a positive impact on the organoleptic characteristics of wines, considered to be fresher, more elegant and rounder. KYLMÄ SR is recommended for application on still rosé and white wines, whatever their level of instability. KYLMÄ SR does not stabilize calcium tartrate.
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KYOCELL is a cellulose gum E466 for the tartaric stabilization of still and sparkling wines. KYOCELL is derived from wood cellulose. KYOCELL’s characteristics, viscosity, degree of substitution and degree of polymerization, are perfectly adapted to enological applications. Powder formula: White colored ,odorless and soluble in water granular. Liquid formula: 5% cellulose gum solution stabilized with SO₂. KYOCELL meets the criteria defined in the OIV monograph (Office International de la Vigne et du Vin) with regards to cellulose gums. ENOLOGICAL PROPERTIES: KYOCELL acts as a protective colloid. It hinders the formation and growth of tartrate microcrystal thus preventing the precipitation of tartaric salts, potassium bitartrate or calcium tartrate. Do not use with a wine treated with lysozyme.
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KYOCELL is a cellulose gum E466 for the tartaric stabilization of still and sparkling wines. KYOCELL is derived from wood cellulose. KYOCELL’s characteristics, viscosity, degree of substitution and degree of polymerization, are perfectly adapted to enological applications. Powder formula: White colored ,odorless and soluble in water granular. Liquid formula: 5% cellulose gum solution stabilized with SO₂. KYOCELL meets the criteria defined in the OIV monograph (Office International de la Vigne et du Vin) with regards to cellulose gums. ENOLOGICAL PROPERTIES: KYOCELL acts as a protective colloid. It hinders the formation and growth of tartrate microcrystal thus preventing the precipitation of tartaric salts, potassium bitartrate or calcium tartrate. Do not use with a wine treated with lysozyme.
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KYOCELL is a cellulose gum E466 for the tartaric stabilization of still and sparkling wines. KYOCELL is derived from wood cellulose. KYOCELL’s characteristics, viscosity, degree of substitution and degree of polymerization, are perfectly adapted to enological applications. Powder formula: White colored ,odorless and soluble in water granular. Liquid formula: 5% cellulose gum solution stabilized with SO₂. KYOCELL meets the criteria defined in the OIV monograph (Office International de la Vigne et du Vin) with regards to cellulose gums. ENOLOGICAL PROPERTIES: KYOCELL acts as a protective colloid. It hinders the formation and growth of tartrate microcrystal thus preventing the precipitation of tartaric salts, potassium bitartrate or calcium tartrate. Do not use with a wine treated with lysozyme.
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Yeast selected for the production of fresh white and rose wines. LEVURE BLANC LGV imparts aromatic freshness and fruitiness with excellent fermentation quality.
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Yeast selected for the production of red and rose wines. LEVURE ROUGE LGV has high alcohol tolerance, safe fermentation, and fresh and fruity varietal aromas.
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LONGEVITE LGV is a product designed to limit the negative impact of must oxidation and to reveal the aromas in wines by stabilizing them over time. LONGEVITE LGV improves the shelf life of wines; limits oxidation reactions and promotes heavy metal chelation; as well as enhances and preserves the aromatic profile over time.
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CHARACTERISTICS:
LYSIS® ALLEGRO is a microgranular enzyme preparation made up of pectinases and specific secondary activities. LYSIS® ALLEGRO is used for the clarification and settling of white and rosé musts. It is a very efficient and multi-faceted enzyme.
APPLICATION FIELDS:
Settling or static clarification of white musts regardless of their state of health with input made at press outlet
Adapted to flotation since action is fast
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CHARACTERISTICS
Pectinase activities are necessary to extract color, like the high level cellulase and hemicellulase activities. This is the case with LYSIS® COULEUR. These activities are completed by proteolytic activities which stabilize color.
APPLICATION FIELDS
On any type of quality red wine
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CHARACTERISTICS:
Pectinase activities are necessary to extract color, like the high level cellulase and hemicellulase activities. This is the case with LYSIS® COULEUR. These activities are completed by proteolytic activities which stabilize color.
APPLICATION FIELDS:
On any type of quality red wine
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CHARACTERISTICS
LYSIS® ELEVAGE is active on polysaccharides, namely ß-glucanes contained in wine produced from botrytized grapes. It improves the filterability of these wines and likewise facilitates the glucane hydrolysis of yeast walls during ageing on lees.
APPLICATION FIELDS
On all types of wine requiring ageing on lees
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CHARACTERISTICS
LYSIS® ESSENTIA reveals aromatic fractions naturally found in musts. These musts, made up of terpenes combined with glucosides, rendering them sensory-wise inactive. Secondary enzyme activities associated with pectolytic activities promote the break down of pectins, thus the release of aromas.
APPLICATION FIELDS
Riesling,
Gewürztraminer
Pinot gris
Muscats
Chenin
Viognier
Chardonnay
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CHARACTERISTICS
LYSIS® FILTRAB is a specific liquid enzymatic preparation for the clarification and filtration of musts and wines. This enzyme regenerates filtration membranes quickly with no risk of alteration.
APPLICATION FIELDS
At the end of alcoholic fermentation regardless of the vinification: prepares the wine for fining, starts ageing process, participates in its static clarification and improves filterability.
On finished wine before filtering and bottling: clearly improves filterability, increases filtration yields, optimizes consumption of filtration media (less filtration sediment, increased membrane life span). Cleaning ultrafiltration membranes (protocol upon request).
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CHARACTERISTICS:
LYSIS® FIRST improves extraction and color stability. This is used for wines naturally rich in tannins since its secondary activities provide roundness while reducing astringency and harshness of tannins.
APPLICATION FIELDS:
On all types of rich quality and structured red wines.
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LYSIS FLASH D is a liquid enzymatic preparation with high pectolytic activity to be used for the depectinization of musts produced from Flash Release. These musts are reputed for being difficult to clarify and make low juice yield after pressing. LYSIS® FLASH D can significantly improve this yield. APPLICATIONS: On musts derived from Flash Release; and On thermo-vinification musts. OENOLOGICAL PROPERTIES: Without this prior enzymatic treatment, musts are very difficult to clarify and filter. Fast decrease in viscosity and turbidity of very difficult to clarify red musts derived from flash release. Increase juice yield by 20 to 30% during the liquid/solid separation process.
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LYSIS FLASH D is a liquid enzymatic preparation with high pectolytic activity to be used for the depectinization of musts produced from Flash Release. These musts are reputed for being difficult to clarify and make low juice yield after pressing. LYSIS® FLASH D can significantly improve this yield. APPLICATIONS: On musts derived from Flash Release; and On thermo-vinification musts. OENOLOGICAL PROPERTIES: Without this prior enzymatic treatment, musts are very difficult to clarify and filter. Fast decrease in viscosity and turbidity of very difficult to clarify red musts derived from flash release. Increase juice yield by 20 to 30% during the liquid/solid separation process.
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CHARACTERISTICS:
Organic red wine winemaking. LYSIS® GRENAT is a pectolytic enzyme preparation in microgranular form. This enzyme develops the color and fruity aromas. LYSIS® GRENAT is used for red wine wine-making and is particularly suited to making organic wine.
APPLICATION FIELDS:
Particularly adapted to red wine vinification following an organic approach
To be applied during devatting
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CHARACTERISTICS
LYSIS® INTENSE is a special pectinase preparation with secondary protease and cellulase activities. It is adapted to skin maceration and likewise improves clarification and facilitates pressing.
APPLICATION FIELDS
Skin maceration of white and rosé grapes in view of obtaining increased aromatic and fruity wines.
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Microgranular enzymatic preparation used for musts and wine derived from heated pre-fermentation maceration
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CHARACTERISTICS
Hot pre-fermentation maceration requires the use of pectinase, as the heat has denatured the grape enzymes. LYSIS® MPC facilitates the clarification of musts and wines treated by hot pre-fermentation maceration and improves the yield after pressing.
APPLICATION FIELDS
To obtain colorful, supple and fruity red wines
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CHARACTERISTICS:
LYSIS® UC is very concentrated in pectinase activity and reacts quickly and improves lees settling. It is also used in flotation.
APPLICATION FIELDS:
Treatment of white and rosé juices derived from Champagne style gentle pressing
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CHARACTERISTICS
LYSIS® UC is very concentrated in pectinase activity and reacts quickly and improves lees settling. It is also used in flotation.
APPLICATION FIELDS
Treatment of white and rosé juices derived from Champagne style gentle pressing
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CHARACTERISTICS
LYSIS® ULTRA is made up of liquid enzymes, very concentrated in pectinase and cellulase activities, derived from Aspergillus niger. LYSIS® ULTRA is used for settling white musts.
LYSIS® ULTRA is naturally poor in cinnamoyl esterase and thus prevents the formation of volatile phenols.
APPLICATION FIELDS
Settling of difficult to clarify musts, with a thick skin and low maturity. Recommended particularly in northern, cooler vine growing areas
Flotation of white musts
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CHARACTERISTICS:
LYSIS® ULTRA is made up of liquid enzymes, very concentrated in pectinase and cellulase activities, derived from Aspergillus niger. LYSIS® ULTRA is used for settling white musts.
LYSIS® ULTRA is naturally poor in cinnamoyl esterase and thus prevents the formation of volatile phenols.
APPLICATION FIELDS:
Settling of difficult to clarify musts, with a thick skin and low maturity. Recommended particularly in northern, cooler vine growing areas
Flotation of white musts
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MCR (Moût concentré rectifié) is a non-caramelized glucose and fructose syrup made using grape juice obtained from authorized grape vine varieties. The grape must, which has been deacidified and from which compounds other than sugar have been removed, is partially dehydrated. OENOLOGICAL PROPERTIES: Respects the aromatic expression of the wine to which dosage is added. Its action in the tanks is very smooth, thanks to its elaboration process and the regulations it is subject to. The aromatic expression of the wines to which dosage has been added will not be tied to the shelf life of the liqueur as is the case with traditional liqueur. Respects the aromas of the wines more than a liqueur. This characteristic is all the more confirmed by the fact that the wine has been disgorged and the dosage added several months before marketing. The wines to which a RCM dosage has been added retain their freshness and sensation of sweetness over time. APPLICATIONS: Must enrichment. Wine sweetening.
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MCR (Moût concentré rectifié) is a non-caramelized glucose and fructose syrup made using grape juice obtained from authorized grape vine varieties. The grape must, which has been deacidified and from which compounds other than sugar have been removed, is partially dehydrated. OENOLOGICAL PROPERTIES: Respects the aromatic expression of the wine to which dosage is added. Its action in the tanks is very smooth, thanks to its elaboration process and the regulations it is subject to. The aromatic expression of the wines to which dosage has been added will not be tied to the shelf life of the liqueur as is the case with traditional liqueur. Respects the aromas of the wines more than a liqueur. This characteristic is all the more confirmed by the fact that the wine has been disgorged and the dosage added several months before marketing. The wines to which a RCM dosage has been added retain their freshness and sensation of sweetness over time. APPLICATIONS: Must enrichment. Wine sweetening.
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MCR (Moût concentré rectifié) is a non-caramelized glucose and fructose syrup made using grape juice obtained from authorized grape vine varieties. The grape must, which has been deacidified and from which compounds other than sugar have been removed, is partially dehydrated. OENOLOGICAL PROPERTIES: Respects the aromatic expression of the wine to which dosage is added. Its action in the tanks is very smooth, thanks to its elaboration process and the regulations it is subject to. The aromatic expression of the wines to which dosage has been added will not be tied to the shelf life of the liqueur as is the case with traditional liqueur. Respects the aromas of the wines more than a liqueur. This characteristic is all the more confirmed by the fact that the wine has been disgorged and the dosage added several months before marketing. The wines to which a RCM dosage has been added retain their freshness and sensation of sweetness over time. APPLICATIONS: Must enrichment. Wine sweetening.
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MOUT CONCENTRE RECTIFIE BIO (MCR BIO) is a colorless non-caramelized syrup of glucose and fructose made from grape juice obtained from approved vine varieties grown in accordance with organic farming regulations. It is obtained by partial dehydration of grape musts that have undergone approved treatments of deacidification and elimination of components other than sugar. MCR BIO, proposed by Station Œnotechnique de Champagne (SOEC) is filtered and unpasteurized in order to meet the requirements of organic farming legislation. MCR BIO respects the complete aromatic expression of the wine to which it is added for dosage. Due to the way in which it is made and to the regulations that apply to it, MCR BIO is a highly reliable product with regard to its interaction with cuvées. Unlike traditional liqueur, the aromatic expression of dosed cuvées is not dependent on the shelf life of the liqueur. MCR BIO respects the organoleptic characteristics of cuvées to a far greater extent than a liqueur.
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MOUT CONCENTRE RECTIFIE BIO (MCR BIO) is a colorless non-caramelized syrup of glucose and fructose made from grape juice obtained from approved vine varieties grown in accordance with organic farming regulations. It is obtained by partial dehydration of grape musts that have undergone approved treatments of deacidification and elimination of components other than sugar. MCR BIO, proposed by Station Œnotechnique de Champagne (SOEC) is filtered and unpasteurized in order to meet the requirements of organic farming legislation. MCR BIO respects the complete aromatic expression of the wine to which it is added for dosage. Due to the way in which it is made and to the regulations that apply to it, MCR BIO is a highly reliable product with regard to its interaction with cuvées. Unlike traditional liqueur, the aromatic expression of dosed cuvées is not dependent on the shelf life of the liqueur. MCR BIO respects the organoleptic characteristics of cuvées to a far greater extent than a liqueur.
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Microcrystalline cellulose is a partially depolymerized purified cellulose. It is produced by the acid treatment of alpha cellulose extracted solely from non-resinous wood of guaranteed non-GM origin. The average size of the fibers is around 36 kDa. WINEMAKING PROPERTIES: Microcrystalline cellulose is totally insoluble in musts and is therefore defined as a technological additive with regard to legislation. Classified by the OIV in the fermentation activator category, microcrystalline cellulose cannot be used to compensate for a nutritional deficiency of Saccharomyces Cerevisiae, but its ability to detoxify the medium by facilitating the nucleation of CO2 ensures a proper process of alcoholic fermentation. APPLICATIONS: Microcrystalline cellulose can be used for two purposes: Correction of the turbidity level of an over-racked must. Detoxification of the medium through a capacity to improve the emission of carbon dioxide during alcoholic fermentation and improve the quality of yeast fermentation.
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NOIR ACTIVA+ GRANULAR is an activated oenological carbon of plant origin. Its high adsorption capacity makes it particularly suitable for destaining musts and white wines. Its specific formulation provides it with significant clarifying properties without any need for supplementary treatment. NOIR ACTIVA+ GRANULAR settles rapidly: several resuspensions can be carried out over a short time period, thus enabling the most effective treatment in the shortest possible time. In many cases, the wine can be filtered without prior fining as soon as the decolorizing treatment is complete. NOIR ACTIVA+ GRANULAR reduces ochratoxin A content in white, red and rosé musts. Ochratoxin A is a carcinogenic mycotoxin and its maximum legal content in wines is set at 2 micrograms per liter. APPLICATIONS: Destaining of musts and stained white wines. Reduction of ochratoxin A content in all types of must.
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NOQUERCUS has been specially formulated to respond to wine-makers needing to make early and fast corrections on modern red wine with volume, body and very supple tannins. In addition, NOQUERCUS provide a touch of freshness to wines. The active components of NOQUERCUS are quickly available compared to when using fresh wood. NOQUERCUS is easy to use and generates no residues after usage. OENOLOGICAL PROPERTIES: NOQUERCUS has natural detoxifying properties, which facilitates the fermentation process and elimination of ochratoxin A. The active components of NOQUERCUS are immediately available contrary to fresh wood chips which require several days soaking. Wine aromas and color are thus immediately protected. NOQUERCUS react with the aggressive tannins of the grape and reduces sensations of harshness, dryness or bitterness. NOQUERCUS provides increased complexity and freshness to red wines. APPLICATIONS: NOQUERCUS is recommended for red wines.
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NOQUERCUS has been specially formulated to respond to wine-makers needing to make early and fast corrections on modern red wine with volume, body and very supple tannins. In addition, NOQUERCUS provide a touch of freshness to wines. The active components of NOQUERCUS are quickly available compared to when using fresh wood. NOQUERCUS is easy to use and generates no residues after usage. OENOLOGICAL PROPERTIES: NOQUERCUS has natural detoxifying properties, which facilitates the fermentation process and elimination of ochratoxin A. The active components of NOQUERCUS are immediately available contrary to fresh wood chips which require several days soaking. Wine aromas and color are thus immediately protected. NOQUERCUS react with the aggressive tannins of the grape and reduces sensations of harshness, dryness or bitterness. NOQUERCUS provides increased complexity and freshness to red wines. APPLICATIONS: NOQUERCUS is recommended for red wines.
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NOQUERCUS BLANC has been specially formulated to respond to wine-makers needing to make early and fast corrections on modern white and rosé wines with a sought after aromatic profile including volume, body and aromatic freshness. The active components of NOQUERCUS BLANC are more quickly available compared to when using fresh wood. In addition, NOQUERCUS BLANC is easy to use and generates no residues after usage. OENOLOGICAL PROPERTIES: NOQUERCUS BLANC contains natural amino acids and vitamins, which facilitates the fermentation process. NOQUERCUS BLANC is immediately available contrary to fresh wood chips which require several days soaking. This immediate action protects aromas early on and prevents increasing the tint of white and rosé wines. APPLICATION: NOQUERCUS BLANC is recommended for white and rosé wines.
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NOQUERCUS BLANC has been specially formulated to respond to wine-makers needing to make early and fast corrections on modern white and rosé wines with a sought after aromatic profile including volume, body and aromatic freshness. The active components of NOQUERCUS BLANC are more quickly available compared to when using fresh wood. In addition, NOQUERCUS BLANC is easy to use and generates no residues after usage. OENOLOGICAL PROPERTIES: NOQUERCUS BLANC contains natural amino acids and vitamins, which facilitates the fermentation process. NOQUERCUS BLANC is immediately available contrary to fresh wood chips which require several days soaking. This immediate action protects aromas early on and prevents increasing the tint of white and rosé wines. APPLICATION: NOQUERCUS BLANC is recommended for white and rosé wines.
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NOQUERCUS DOUCEUR allows early, rapid rectification of modern white and rosé wines with a desired aromatic profile of volume, fatness and aromatic freshness. Moreover, NOQUERCUS DOUCEUR is easier to use and leaves no residues after use. OENOLOGICAL PROPERTIES: NOQUERCUS DOUCEUR naturally contains amino acids and vitamins, thus facilitating fermentation. NOQUERCUS DOUCEUR is immediately available unlike fresh wood chips, which need to be soaked for several days. This enables it to act immediately, providing very early protection of aromas and avoiding color enhancement in white and rosé wines. NOQUERCUS DOUCEUR enhances the sensation of smoothness and complexity in wines, thanks to part of the ellagitannins that have been toasted. APPLICATIONS: NOQUERCUS DOUCEUR is recommended for white, rosé and red wines.
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NOQUERCUS DOUCEUR allows early, rapid rectification of modern white and rosé wines with a desired aromatic profile of volume, fatness and aromatic freshness. Moreover, NOQUERCUS DOUCEUR is easier to use and leaves no residues after use. OENOLOGICAL PROPERTIES: NOQUERCUS DOUCEUR naturally contains amino acids and vitamins, thus facilitating fermentation. NOQUERCUS DOUCEUR is immediately available unlike fresh wood chips, which need to be soaked for several days. This enables it to act immediately, providing very early protection of aromas and avoiding color enhancement in white and rosé wines. NOQUERCUS DOUCEUR enhances the sensation of smoothness and complexity in wines, thanks to part of the ellagitannins that have been toasted. APPLICATIONS: NOQUERCUS DOUCEUR is recommended for white, rosé and red wines.
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NUTRITION PROTECT LGV is a complete yeast nutrient, designed to optimize yeast metabolism and protect them against fermentation inhibitors. NUTRITION PROTECT LGV produces quality rehydration and a good start to alcoholic fermentation.
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OENOGEL 30 is a fining additive made up of silica sol. Combined with gelatin or isinglass, it improves settling of fining lees, speeds up clarification, and avoids over-fining. Although this fining additive is suitable for all fining agents, it gives best results with gelatins, and should be used with gelatins that are only slightly hydrolyzed. It is especially effective on colloid-rich wines and juices. OENOGEL 30 has no organoleptic impact on wines. It is recommended to carry out a few trial runs in order to determine the optimum dosage. As a clarification agent, OENOGEL 30 should be added just before the gelatin.
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OENOGEL 30 is a fining additive made up of silica sol. Combined with gelatin or isinglass, it improves settling of fining lees, speeds up clarification, and avoids over-fining. Although this fining additive is suitable for all fining agents, it gives best results with gelatins, and should be used with gelatins that are only slightly hydrolyzed. It is especially effective on colloid-rich wines and juices. OENOGEL 30 has no organoleptic impact on wines. It is recommended to carry out a few trial runs in order to determine the optimum dosage. As a clarification agent, OENOGEL 30 should be added just before the gelatin.
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OENOGEL 30 is a fining additive made up of silica sol. Combined with gelatin or isinglass, it improves settling of fining lees, speeds up clarification, and avoids over-fining. Although this fining additive is suitable for all fining agents, it gives best results with gelatins, and should be used with gelatins that are only slightly hydrolyzed. It is especially effective on colloid-rich wines and juices. OENOGEL 30 has no organoleptic impact on wines. It is recommended to carry out a few trial runs in order to determine the optimum dosage. As a clarification agent, OENOGEL 30 should be added just before the gelatin.
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Oak Chips - Medium + Toast - French Oak - 10 KG bags
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OENOTANNIN CELESTE is a tannin complex specially formulated to meet the needs of winemakers who wish to correct a lack of structure in white and rosé wines without causing bitterness and hardness. Its complex formulation enables it to act on the wine's organoleptic balance and thus readjust the structure of dilute wines or wines judged to be thin in the mouth. OENOLOGICAL PROPERTIES: OENOTANNIN CELESTE is made up of proanthocyanidic tannins with a high degree of polymerization, which makes it appear less reactive and more supple. Because of this property, this tannin is able to offset the deficient structure of certain wines without causing bitterness, astringency and hardness. APPLICATION: OENOTANNIN CELESTE can be used in aging or several days before preparing wines for bottling. It can be used with all types of white and rosé wine.
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OENOTANNIN EMOTION is specially formulated to protect and develop the aromatic profile of red wines. Modern wines need to have powerful, complex and long-lasting aromatic expression. OENOTANNIN EMOTION is a first-rate choice for such goals. OENOLOGICAL PROPERTIES: The condensed tannins making up OENOTANNIN EMOTION were specially chosen to protect the aromas of red wines. OENOTANNIN EMOTION provides optimum redox potential which prevents the emergence of reduced notes that mask fruity, fresh aromas, and avoids an aromatic profile typical of tired wines or with heavy, evolved aromas. OENOTANNIN EMOTION harmoniously enhances the natural tannin structure of red wines. APPLICATIONS: OENOTANNIN EMOTION can be used very early on, prior to yeast inoculation, in order to protect aromatic compounds. The latter are released by yeast right at the beginning of alcoholic fermentation.
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OENOTANNIN FRAÎCHEUR is a tannin complex specifically formulated to meet the needs of winemakers who wish to enhance and improve the aromatic characteristics of modern wines. Its complex formulation enables it to act on the redox potential of wines and thus limit the reaction to oxidation of wines obtained from sensitive grape varieties. OENOTANNIN FRAÎCHEUR may also be used for vintages characterized by increased sensitivity of wines to oxidation. OENOLOGICAL PROPERTIES: The gallotannin component of OENOTANNIN FRAICHEUR enhances the ability of wines to resist oxidation by consuming dissolved oxygen. Its ellagitannin component provides freshness by reducing the initial redox potential of the wine. And lastly, its condensed tannin component enhances the wines' resistance to oxidation over time. APPLICATIONS: OENOTANNIN FRAÎCHEUR should be used towards the end of the maturing process or when preparing wines for bottling. Suitable for all types of wines.
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OENOTANNIN MIXTE MG is a purified extract of micro-granulated chestnut tannins. OENOTANNIN MIXTE MG is presented in micro-granular form. It solubilizes instantaneously. OENOLOGICAL PROPERTIES: Is highly reactive with proteins in musts and wines. Preserves natural polyphenols and aromas in must and wines. Limits the oxidation sensitivity of damaged grapes. Helps limiting reduction notes. APPLICATION: During the vinification of white, red and rosé wines. As an adjunct to protein glue, for the fining of white, red and rosé wines.
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OENOTANNIN MIXTE MG is a purified extract of micro-granulated chestnut tannins. OENOTANNIN MIXTE MG is presented in micro-granular form. It solubilizes instantaneously. OENOLOGICAL PROPERTIES: Is highly reactive with proteins in musts and wines. Preserves natural polyphenols and aromas in must and wines. Limits the oxidation sensitivity of damaged grapes. Helps limiting reduction notes. APPLICATION: During the vinification of white, red and rosé wines. As an adjunct to protein glue, for the fining of white, red and rosé wines.
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OENOTANNIN MIXTE MG is a purified extract of micro-granulated chestnut tannins. OENOTANNIN MIXTE MG is presented in micro-granular form. It solubilizes instantaneously. OENOLOGICAL PROPERTIES: Is highly reactive with proteins in musts and wines. Preserves natural polyphenols and aromas in must and wines. Limits the oxidation sensitivity of damaged grapes. Helps limiting reduction notes. APPLICATION: During the vinification of white, red and rosé wines. As an adjunct to protein glue, for the fining of white, red and rosé wines.
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OENOTANNIN OENOGAL is alcohol extracted tannin used with white wines to improve clarification to improve clarifications and remove superfluous proteins. It is added before a gelatin fining. Eventually, OENOTANNIN OENOGAL is also used for its antioxidative properties with damaged grapes for instance with damaged grapes. Fully soluble in water and alcohol, OENOTANNIN OENOGAL is also characterized by a rate of 96% of pure tannins. ENOLOGICAL PROPERTIES: Is highly reactive with proteins in musts and wines. Strongly limits the sensitivity to oxidation of damaged grapes. Preserves the natural polyphenols and aromas of wines. APPLICATION: For the vinification of white, red, rosé wines. Very efficient on damaged grapes thanks to its antioxidative properties.
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OENOTANNIN PERFECT is a tannin extracted from grape seeds with a fraction of low molecular weight tannins. Oenological tannins extracted from grape seeds, called condensed or proanthocyanidins tannins are very qualitative tannins. Of the same structure as tannins naturally present in wine, they play a considerable role in its stabilization. OENOFRANCE offers a range of 3 grape seed tannins derived from fresh white grape marc and differing according to their extraction procedures. OENOTANNIN PERFECT is particularly characterized by extra pure proanthocyanidins that are less polymerized than those of OENOTANNIN VELVET or OENOTANNIN INITIAL. OENOLOGICAL PROPERTIES: Removes harshness of wine by initializing polymerization between tannins. Stabilizes color by forming stable pigments with the anthocyanincs in red wines. Protects wine from oxidation. Has high antiradical activity. High proportion of reactive tannic. APPLICATION: For the running off and the end of alcoholic fermentation.
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OENOTANNIN VB 105 is an extracted tannin from staves used for the elaboration of oak barrels. Rich in ellagitannins, OENOTANNIN VB 105 is the perfect aging auxiliary to stabilize the colloidal matter and highlight structure of wines. OENOLOGICALPROPERTIES: Favors the slow and controlled oxidation of tannins and other wine compounds. Contributes to stabilize the color matter through co-pigmentation. Highlights wine structure. APPLICATION: During the aging for white, red and rosé wines.
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Developed from OENOTANNIN VB 105, OENOTANNIN VB TOUCH was subjected to a particular heat treatment that increases the fraction of simple phenolic compounds compared to the amount of ellagitannins. OENOLOGICALPROPERTIES: Contributes to harmonize tannin structure and volume in the mouth. Preserves and strengthens the particular character of the grape variety. Confers a certain sweetness to wines. APPLICATION: During aging for white, red and rosé wines. At the end of the ageing, before the end of the aging process.
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OENOTANNIN VELVET is an extracted tannin from grape seed with a fraction of medium molecular weight. Oenological tannins extracted from grapes seeds, called condensed tannins or proanthocyanidins, are very qualitative tannins. With the same nature as tannins naturally
present in wine, they play a considerable role in its stabilization.
OENOFRANCE® offers a range of 3 grape seed tannins extracted from fresh and rapidly processed white frappe pomace and differing according to their extraction procedures. OENOTANNIN VELVET provides proanthocyanidins that are less polymerized than those of OENOTANNIN INITIAL but more polymerized than those of OENOTANNIN PERFECT. OENOLOGICALPROPERTIES: Compensates for deficiencies in tannins. Strengthens the aging potential. Stabilizes the coloring compounds of the wine because of its reactivity with wine polyphenols. Protects wines from oxidation. APPLICATION: For the aging of white, red and rosé wines.
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Specific formulation for fining musts and wines.
Thanks to experience acquired in collaboration with various European universities (University of Dijon in France and University of Geisenheim in Germany) since the late 2000s on yeast protein extracts, Oenofrance®’s development and applications department has developed a new solution for fining musts and wines.
OENOVEGAN® EPL provides not only efficient clarification both in flotation and static fining BUT ALSO a reduction in oxidised (bitter) and easily oxidizable polyphenols, while preserving the varietal characteristics of the must.
OENOVEGAN® EPL can also be used for fining wines.
• Fining of solid particles in musts and wines – good compaction of must deposits
• A gentle fining agent that respects the intrinsic quality of musts and wines.
• Reduction in oxidised and oxidizable phenolic compounds in musts and wines, including certain tannins that cause bitterness.
• Enhance organoleptic profiles.
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Specific formulation for the removal of compounds masking fruity characteristics.
Specially developed to remove smoke taint from musts and wines.
Following the wave of fires that have affected California in the past few years, Oenofrance®’s US subsidiary has been studying the organoleptic problems observed in wine caused by high exposure to smoke from wildfires.
After carrying out work in the US on Californian wines, Oenofrance®’s research and applications department extended its tests to European wines, leading to the development of OENOVEGAN® EXTRA.
Over and above the treatment of smoke taint, the product has proved to be an effective solution for the treatment of wines that have undergone organoleptic alteration leading to a reduction in fruity notes, as is the case for fermenting musts and wines contaminated by smoke from fires.
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Non-allergenic fining additive of plant origin specifically formulated for the flotation of white and rosé musts.
The separation of solid and liquid phases during the pre-fermentation stage remains a priority issue in winemaking. The use of an allergenic product is increasingly problematical for winemakers. That is why OENOFRANCE has over the past few years devoted time and research into developing an alternative non-allergenic solution of plant origin.
OENOVEGAN® F has been developed for the clarification of white and rosé musts.
OENOVEGAN® F contains no animal protein substances, which enables it to be used in wines intended for vegan consumers.
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Product specifically formulated to reduce organoleptic alteration related to growth of spoilage micro-organisms.
OENOVEGAN® FINESSE can be used on all types of wine for fining or to eliminate compounds that cause unpleasant flavours.
OENOVEGAN® FINESSE obtains rapid results in 48 hours and should be drawn off at the end of this time to avoid release of these undesirable compounds.
OENOVEGAN® FINESSE's action complements that of OENOVEGAN® MICRO. Combining the use of these two products guarantees the absence of micro-organisms and
undesirable compounds in wines.
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Plant based product specifically formulated to curb the growth of spoilage microorganisms (such as Brettanomyces bruxellensis).
Climate changes (such as pH increase,…) and the market trends (such as the reduction of SO2 doses..) are responsible for an imbalance in musts and wines from a microbiological point view. These conditions favor the development of wild microorganisms, including spoilage ones.
OENOVEGAN® MICRO does not impact the alcoholic fermentation kinetics thanks to the specific metabolism pathway of Saccharomyces cerevisiae.
OENOVEGAN® MICRO undergoes a specific manufacturing process and its granular presentation ensures an immediate dispersion and facilitates its use.
This guarantees an extremely rapid action and the significant reduction of Brettanomyces in 3 – 4 days.
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Plant based product specifically formulated to curb the growth of spoilage microorganisms (such as Brettanomyces bruxellensis).
Climate changes (such as pH increase,…) and the market trends (such as the reduction of SO2 doses..) are responsible for an imbalance in musts and wines from a microbiological point view. These conditions favor the development of wild microorganisms, including spoilage ones.
OENOVEGAN® MICRO does not impact the alcoholic fermentation kinetics thanks to the specific metabolism pathway of Saccharomyces cerevisiae.
OENOVEGAN® MICRO undergoes a specific manufacturing process and its granular presentation ensures an immediate dispersion and facilitates its use.
This guarantees an extremely rapid action and the significant reduction of Brettanomyces in 3 – 4 days.
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Pea proteins for optimum clarification of musts and wines.
OENOVEGAN® Pure can be used to obtain clarification of musts using a static or flotation process, while preserving the varietal characteristics of the must.
OENOVEGAN® Pure is also used for fining wines.
Binds solid particles in musts and wines – Rapid flocculation
Decreases oxidized and oxidizable compounds precipitated in must deposits. Enhances organoleptic profiles.
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Pea proteins for optimum clarification of musts and wines.
OENOVEGAN® Pure can be used to obtain clarification of musts using a static or flotation process, while preserving the varietal characteristics of the must.
OENOVEGAN® Pure is also used for fining wines.
Binds solid particles in musts and wines – Rapid flocculation
Decreases oxidized and oxidizable compounds precipitated in must deposits. Enhances organoleptic profiles.
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A polysaccharide-based product for better management of the use of alternative wood products.
OENOVEGAN® SBS is a synergistic product made of yeast derivatives and plant polysaccharides. It was developed for its ability to promote the integration of alternative wood products in winemaking or ageing. The fact that it is rich in polysaccharides and reducing elements enables faster complexation of wood tannins while minimising the risk of oxidation during micro-oxygenation phases in ageing.
OENOVEGAN® SBS contributes to the colloidal stability of wine.
OENOVEGAN® SBS is especially recommended for the production of red wines aged with wood alternatives in a dynamic system designed to emphasize volume and suppleness and protect colour.
Protects aromas, colour and colloidal stability
Coats wood tannins
Manages redox equilibria
Favourable organoleptic impact
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A polysaccharide-based product for better management of the use of alternative wood products.
OENOVEGAN® SBS is a synergistic product made of yeast derivatives and plant polysaccharides. It was developed for its ability to promote the integration of alternative wood products in winemaking or ageing. The fact that it is rich in polysaccharides and reducing elements enables faster complexation of wood tannins while minimising the risk of oxidation during micro-oxygenation phases in ageing.
OENOVEGAN® SBS contributes to the colloidal stability of wine.
OENOVEGAN® SBS is especially recommended for the production of red wines aged with wood alternatives in a dynamic system designed to emphasize volume and suppleness and protect colour.
Protects aromas, colour and colloidal stability
Coats wood tannins
Manages redox equilibria
Favourable organoleptic impact
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Selected from the purest natural bentonites, PERFORMA meets the most stringent requirements for food contact and stability.
Traditionally, Performa is used in top-of-the-range products, from cosmetic formulations to pharmaceuticals.
Very large adsorption surface: from 500 to 800 m 2/g, depending on the medium in which it is suspended.
Wide activity range, unaffected by pH or temperature variations.
High reactivity with unstable wine proteins, including low molecular weight fractions.
The selective adsorption capacity of PERFORMA helps to considerably reduce the required addition rate and minimise effects on the aromatic characteristics of treated wine.
Nonetheless, when used on must, it is essential to check that no glucans or pectins are present, since these highly charged molecules react very rapidly with PERFORMA, which affects its ability to remove unstable proteins.
Protein stabilization
Removal of unstable colouring matter
Removal of blush from musts and white wines
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Selected from the purest natural bentonites, PERFORMA meets the most stringent requirements for food contact and stability.
Traditionally, Performa is used in top-of-the-range products, from cosmetic formulations to pharmaceuticals.
Very large adsorption surface: from 500 to 800 m 2/g, depending on the medium in which it is suspended.
Wide activity range, unaffected by pH or temperature variations.
High reactivity with unstable wine proteins, including low molecular weight fractions.
The selective adsorption capacity of PERFORMA helps to considerably reduce the required addition rate and minimise effects on the aromatic characteristics of treated wine.
Nonetheless, when used on must, it is essential to check that no glucans or pectins are present, since these highly charged molecules react very rapidly with PERFORMA, which affects its ability to remove unstable proteins.
Protein stabilization
Removal of unstable colouring matter
Removal of blush from musts and white wines
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Selected from the purest natural bentonites, PERFORMA meets the most stringent requirements for food contact and stability.
Traditionally, Performa is used in top-of-the-range products, from cosmetic formulations to pharmaceuticals.
Very large adsorption surface: from 500 to 800 m 2/g, depending on the medium in which it is suspended.
Wide activity range, unaffected by pH or temperature variations.
High reactivity with unstable wine proteins, including low molecular weight fractions.
The selective adsorption capacity of PERFORMA helps to considerably reduce the required addition rate and minimise effects on the aromatic characteristics of treated wine.
Nonetheless, when used on must, it is essential to check that no glucans or pectins are present, since these highly charged molecules react very rapidly with PERFORMA, which affects its ability to remove unstable proteins.
Protein stabilization
Removal of unstable colouring matter
Removal of blush from musts and white wines
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Nutrient supplement for alcoholic fermentation.
Climate (over maturation) or sanitary hazards (bunch rot) affecting vines can result in significant decreases in the content of nutrients naturally present in the harvest.
Bottle fermentation or "Prise de Mousse" generally takes place in a nutrient-poor medium. Good development of yeasts ensuring fast, complete and efficient fermentation depends on their nutrition.
PHOSPHATE COMPOSE is used to remedy various nutrient deficiencies and thus avoid sluggish fermentations that are difficult to terminate.
PHOSPHATE COMPOSE helps to maintain a larger and more vigorous viable yeast population throughout fermentation.
In the event of major deficiency, use a complex nutrient supplement.
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Nutrient supplement for alcoholic fermentation.
Climate (over maturation) or sanitary hazards (bunch rot) affecting vines can result in significant decreases in the content of nutrients naturally present in the harvest.
Bottle fermentation or "Prise de Mousse" generally takes place in a nutrient-poor medium. Good development of yeasts ensuring fast, complete and efficient fermentation depends on their nutrition.
PHOSPHATE COMPOSE is used to remedy various nutrient deficiencies and thus avoid sluggish fermentations that are difficult to terminate.
PHOSPHATE COMPOSE helps to maintain a larger and more vigorous viable yeast population throughout fermentation.
In the event of major deficiency, use a complex nutrient supplement.
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PHYLIA AR is made up exclusively of inactivated dry yeasts which are very rich in amino acids and small reducer peptides which protect the must from oxidation (aroma protector) while preventing the evolving of the color of white and rosé wines (this avoids increasing the tint by increasing the DO420 compound).
PHYLIA AR is used in the beginning of vinification before adding yeast to the must.
During this crucial phase, yeasts release aromatic precursors contained in the must (thiols and/or terpenes). It is also at this exact moment that these compounds are the most vulnerable to oxidation processes.
PHYLIA AR facilitates the fermentation process thanks to its content in natural amino acids and vitamins.
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PHYLIA AR is made up exclusively of inactivated dry yeasts which are very rich in amino acids and small reducer peptides which protect the must from oxidation (aroma protector) while preventing the evolving of the color of white and rosé wines (this avoids increasing the tint by increasing the DO420 compound).
PHYLIA AR is used in the beginning of vinification before adding yeast to the must.
During this crucial phase, yeasts release aromatic precursors contained in the must (thiols and/or terpenes). It is also at this exact moment that these compounds are the most vulnerable to oxidation processes.
PHYLIA AR facilitates the fermentation process thanks to its content in natural amino acids and vitamins.
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PHYLIA® CYS is a product very rich in reducing elements. The various inactive dry yeasts (LSI) give
PHYLIA® CYS a strong power to protect white and rosé musts from oxidation and white and rosé
musts against oxidation and contributes to the prevention of premature aging premature ageing
in wines for ageing. It also releases nutrients naturally present in yeast products into the medium,
thus facilitating fermentation.
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PHYLIA® EPL is the result of several years of research on must and wine fining using yeast proteins exclusively. PHYLIA® EPL has been the subject of a thesis carried out together with the Hochschule Geisenheim (Germany).
PHYLIA® EPL is produced using an innovative industrial process that extracts, concentrates and preserves yeast proteins. This process allows obtaining a cytoplasmic extract of interest for this application from a selected enological yeast: Saccharomyces spp with more than 50% of proteins extracted from the dry matter; 50% of the proteins have a size above 15 KD (kilo Dalton).
PHYLIA® EPL is the first fining aid using proteins that are considered to be endogenous to wine since their hydrolysis products (amino acids, peptides, oligopeptides and small proteins) are naturally released by the yeasts after the alcoholic fermentation.
Saccharomyces spp products are non-allergenic. Thanks to these characteristics, PHYLIA® EPL allows for a fining that respects the wines.
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PHYLIA EXEL US is the result of a partial autolysis procedure enabling obtaining polysaccharides (mannoproteins) and proteins. PHYLIA EXEL US interacts strongly with the wine matrix thus reducing the harshness of tannins and decreasing the acidity for white and rosé wines.
Used at the finishing stage of wine, PHYLIA EXEL US quickly develops volume and fatty mouthfeel (less than 1 week compared to maturing on lees several months).
PHYLIA EXEL US likewise contributes to gaining complexity, freshness and fruity aromatic expression in the wine.
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PHYLIA EXEL US results from the association of mannoproteins and other proteins from a specific yeast strain.
The mannoprotein content of PHYLIA EXEL US allows tartrate stability for white, rosés and red wines with medium-low instability (testing recommended to determine the addition rates).
PHYLIA EXEL US interacts strongly with the wine composition by decreasing the harshness and astringency of tannins in red wines as well as the sensation of acidity in white and rosé wines. The wines are silkier, their texture rounder, the aromas more complex (effect of mannoproteins).
PHYLIA EXEL efficiently refines wines just before bottling
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PHYLIA LF contains yeast hulls that slowly release mannoproteins and polysaccharides into the
wine thanks to a specific production method, thus enabling PHYLIA LF to buffer the redox
potential of the wine.
Thus, PHYLIA LF protects the wines against risks of reduction or oxidation. PHYLIA LF has the same
protection abilities that natural wine lees without the potential risk of mercaptan production or
microbiological problems.
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CHARACTERISTICS:
The SELECTYS® ITALICA CR1 strain was isolated in 2008 in Italy on raisined red grapes of the Corvina variety originating from the best Valpolicella vineyards intended for production of
Amarone wine.
Because of its origin, SELECTYS® ITALICA CR1 has high osmotolerance (> 300 g/L of sugar), even if it is inoculated at a very low temperature, <10 °C.
Its fermentation is regular, with no production of foam.
Although nutritional requirements expressed as available nitrogen are low to moderate, we recommend using VIVACTIV PREMIER as appropriate nitrogen nutrition, especially if the potential
alcohol content is very high.
APPLICATION FIELDS
SELECTYS® ITALICA CR1 is a highly vigorous strain of Saccharomyces cerevisiae (ex r.f bayanus) which guarantees a rapid start and complete fermentation even under very difficult conditions.
During the vinification test, the CR1 strain underwent multiple stress but, despite this, completed fermentation smoothly and with high quality organoleptic results.
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CHARACTERISTICS:
SELECTYS® L’ECLATANTE is a natural yeast selected for making aromatic, very intense with stable-over-time aromas for white and rosé wines. The aromatic profile of wines vinified with SELECTYS® L’ECLATANTE are complex while combining varietal aromas (thiols, terpenes) and fermentation aromas.
APPLICATION FIELDS
Making intensely aromatic white and rosé wines.
Enhance neutral or aromatic grape varieties such as Sauvignon, Colombard, Sémillon, Riesling, Chenin Blanc, Chardonnay, Marsanne, and Pinot gris.
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SELECTYS® L’ECLATANTE is a natural yeast selected for making aromatic, very intense with stable-over-time aromas for white and rosé wines. The aromatic profile of wines vinified with SELECTYS® L’ECLATANTE are complex while combining varietal aromas (thiols, terpenes) and fermentation aromas.
APPLICATION FIELDS:
Making intensely aromatic white and rosé wines.
Enhance neutral or aromatic grape varieties such as Sauvignon, Colombard, Sémillon, Riesling, Chenin Blanc, Chardonnay, Marsanne, and Pinot gris.
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CHARACTERISTICS:
Selectys® LA CROQUANTE is a Saccharomyces cerevisiae yeast selected for its ability to enhance the aromatic freshness and liveliness of white and rosé wines. It is especially recommended in order to diminish the alcoholic character of certain wines. It produces wines with intense, fresh aromas of citrus (grapefruit) and white fruit (pear, white peach, etc).
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SELECTYS® LA FRUITÉE is a natural yeast selected for the elaboration of aromatic white and rosé wines. It is particularly known for its ability to produce fermentation esters with fruity and floral aromas, thus producing very fresh wines.
APPLICATION FIELDS
Elaboration of aromatic white and rosé wines made from non-aromatic or aromatic grape varieties
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CHARACTERISTICS:
SELECTYS® LA MARQUISE is S. Cerevisiae galactose - yeast selected for its great qualities in the production of still wines. It has very good implantation capacity and good fermentation speed, thus ensuring the smooth progress of the AF even when there is heavy contamination (high pH, deficient health conditions, etc.). It is resistant to high alcohol content (15.5%) and to difficult conditions (low temperature, overclarified must, etc.), and can be used to obtain great wines, both red and white.
APPLICATION FIELDS:
Elaboration of sparkling wines according to the traditional , ancestral or Charmat methods: to carry out alcoholic and bottle fermentations
Elaboration of still white, red and rosé wines that respect the characteristics of the grape
Elaboration of still white, red and rosé wines under difficult conditions (low temperature, highly clarified musts, very mature grapes)
Elaboration of a yeast starter to restart a stuck alcoholic fermentation
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CHARACTERISTICS:
SELECTYS® LA MARQUISE is S. Cerevisiae galactose - yeast selected for its great qualities in the production of still wines. It has very good implantation capacity and good fermentation speed, thus ensuring the smooth progress of the AF even when there is heavy contamination (high pH, deficient health conditions, etc.). It is resistant to high alcohol content (15.5%) and to difficult conditions (low temperature, over-clarified must, etc.), and can be used to obtain great wines, both red and white.
APPLICATION FIELDS:
Elaboration of sparkling wines according to the traditional , ancestral or Charmat methods: to carry out alcoholic and bottle fermentations
Elaboration of still white, red and rosé wines that respect the characteristics of the grape
Elaboration of still white, red and rosé wines under difficult conditions (low temperature, highly clarified musts, very mature grapes)
Elaboration of a yeast starter to restart a stuck alcoholic fermentation
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Developed and selected by Sofralab, SELECTYS LA PERSANE results from the crossing of Saccharomyces cerevisiae galactose and Saccharomyces uvarum. SELECTYS LA PERSANE is particularly suited for the elaboration of aromatic white and rosé wines. Indeed, SELECTYS LA PERSANE favors the production of complex and refined aromas by releasing floral notes such as roses. Develops the aromatic expression of white grape varieties rich in aroma precursors such as Riesling, Muscat, Pinot gris, etc. Develops complex aromas in rosé wines, and white wines made with grape varieties such as Chardonnay, Melon de Bourgogne, Marsanne, and etc.
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CHARACTERISTICS
SELECTYS® LA RAFFINEE is a natural yeast selected for its capacity to elaborate fruity and complex red wines that will be aged or not.
APPLICATION FIELDS:
Elaboration of fruity and complex wines that can be aged or not made from high quality international grape varieties
Targeted valorization of red grape varieties rich in methoxypyrazines and unripe grapes
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CHARACTERISTICS
SELECTYS® LA RAFFINEE is a natural yeast selected for its capacity to elaborate fruity and complex red wines that will be aged or not.
APPLICATION FIELDS:
Elaboration of fruity and complex wines that can be aged or not made from high quality international grape varieties
Targeted valorization of red grape varieties rich in methoxypyrazines and unripe grapes
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SELECTYS® L’AUTHENTIQUE is a natural yeast selected by Sofralab in Burgundy in the exceptional terroir of Côte de Nuits. SELECTYS® L’AUTHENTIQUE is suitable for the elaboration of authentic red wines that faithfully express prestigious terroirs and show an excellent ageing potential.
Elaboration of expressive terroir red wines with a potential for ageing
Traditional vinification, with or without prior prefermentative cold maceration
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SELECTYS L’AUTHENTIQUE is a natural yeast selected by Sofralab in Burgundy in the exceptional terroir of Côte de Nuits. SELECTYS L’AUTHENTIQUE is suitable for the elaboration of authentic red wines that faithfully express prestigious terroirs and show an excellent ageing potential. Elaboration of expressive terroir red wines with a potential for ageing. Traditional vinification, with or without prior prefermentative cold maceration.
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SELECTYS® L’ELEGANTE is a natural yeast selected by Sofralab with the collaboration of the Burgundia Œnologie laboratory in Burgundy from the Côte de Beaune vineyards. SELECTYS® L’ELEGANTE is suitable for the elaboration of high quality white wines that combine elegant aromas and flavours and show a promising ageing potential.
Elaboration of white wines with ageing potential that express their terroir
White wines made from Chardonnay, Melon de Bourgogne, Marsanne, Roussanne, Sauvignon blanc,Sémillon, Viognier, etc...
Tank or barrel vinifications. Tank or barrel ageing
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CHARACTERISTICS:
SELECTYS® SR is a Saccharomyces cerevisiae yeast selected for making rosé wines with red tart fruit profile. This is suited for different rosé winemaking procedures (direct pressing or bleeding.)
SELECTYS® SR resists perfectly to difficult conditions (low temperatures, very clarified musts) encountered in this type of winemaking.
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CHARACTERISTICS:
SELECTYS® SR is a Saccharomyces cerevisiae yeast selected for making rosé wines with red tart fruit profile. This is suited for different rosé winemaking procedures (direct pressing or bleeding.)
SELECTYS® SR resists perfectly to difficult conditions (low temperatures, very clarified musts) encountered in this type of winemaking.
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SELECTYS® THIOL is a strain of Saccharomyces cerevisae selected for its ability to bring out aromatic notes of:
4-Mercapto-4-Methylpentan-2-one (4MMP): boxwood, broom, blackcurrant bud, tomato leaf
3-Mercapto-1-Hexanol (3MH): passion fruit, pineapple, grapefruit
3-Mercapto-Hexyle acetate (A3MH): exotic fruits, guava, citrus zest
SELECTYS® THIOL brings out and enhances intense, stable aromas over time.
SELECTYS® THIOL guarantees fermentation security and uniform kinetics.
SELECTYS® THIOL is ideal for the production of white and rosé wines with highly intense, elegant thiol aromas, characterised by freshness and taste persistence.
The strain’s characteristics enable it to adapt to the fermentation of all varieties with thiol potential.
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SELECTYS® THIOL is a strain of Saccharomyces cerevisae selected for its ability to bring out aromatic notes of:
4-Mercapto-4-Methylpentan-2-one (4MMP): boxwood, broom, blackcurrant bud, tomato leaf
3-Mercapto-1-Hexanol (3MH): passion fruit, pineapple, grapefruit
3-Mercapto-Hexyle acetate (A3MH): exotic fruits, guava, citrus zest
SELECTYS® THIOL brings out and enhances intense, stable aromas over time.
SELECTYS® THIOL guarantees fermentation security and uniform kinetics.
SELECTYS® THIOL is ideal for the production of white and rosé wines with highly intense, elegant thiol aromas, characterised by freshness and taste persistence.
The strain’s characteristics enable it to adapt to the fermentation of all varieties with thiol potential.
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Yeast for the production of elegant sparkling wines of great aromatic finesse.
Fresh and fruity sparkling wines are produced in response to ever-increasing consumer demand in many sparkling wine markets worldwide.
SOEC® 1971 is a strain of Saccharomyces cerevisiae galactose providing:
excellent fermentation properties needed to complete the fundamental stages involved in making sparkling wines.
fruity, fresh and balanced sparkling wine profiles.
SOEC® 1971 is a strain that was selected, tested and approved by the microbiology laboratory of the technical and environmental department of the Interprofessional Committee for Champagne Wine (CIVC).
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Yeast for the production of elegant sparkling wines of great aromatic finesse.
Fresh and fruity sparkling wines are produced in response to ever-increasing consumer demand in many sparkling wine markets worldwide.
SOEC® 1971 is a strain of Saccharomyces cerevisiae galactose providing:
excellent fermentation properties needed to complete the fundamental stages involved in making sparkling wines.
fruity, fresh and balanced sparkling wine profiles.
SOEC® 1971 is a strain that was selected, tested and approved by the microbiology laboratory of the technical and environmental department of the Interprofessional Committee for Champagne Wine (CIVC).
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Yeast for the production of sparkling wines produced by the Charmat method (closed tank)
SOEC® 39 is a combination of yeasts developed by Sofralab® and selected for their fermentation potential and ability to generate fresh floral aromas. SOEC® 39 is recommended for production of sparkling wines produced by the Charmat method (closed tank).
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Yeast for the production of sparkling wines produced by the Charmat method (closed tank)
SOEC® 49 is a combination of yeasts developed by Sofralab® and selected for their fermentation potential and ability to generate fresh and fruity aromas. SOEC® 49 is recommended to produce sparkling wines by the Charmat method (closed tank).
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Yeast for the production of high quality sparkling wines
SOEC® 7 is a natural yeast selected by Sofralab® that originates from the Champagne-Ardenne vineyards.
SOEC® 7 combines the fermentation abilities and organoleptic qualities required to produce high quality sparkling wines.
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Yeast for the production of high quality sparkling wines.
SOEC® 7 is a natural yeast selected by Sofralab® that originates from the Champagne-Ardenne vineyards.
SOEC® 7 combines the fermentation abilities and organoleptic qualities required to produce high quality sparkling wines.
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SOEC ORGANIC is a natural yeast selected by Sofralab that originates from the Champagne-Ardenne vineyards. SOEC ORGANIC is an organic certified yeast according to European regulations on organic production (regulation (EC) N° 834/2007, 889/2008 and 1254/2008) in conformity with American regulations (NOP) on organic production. Thanks to its excellent fermentation abilities, SOEC ORGANIC is a versatile yeast that is suitable for the production of any organic wines from sparkling to still wines. Organoleptic properties: Clean aromas and flavors. Respects the expression of grape varieties. APPLICATIONS: Production of organic wines. Production of sparkling wines: base wines, bottle fermentation. Production of still wines: white, red, rosé wines.
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SOLUTION 64 contains copper ions having the capacity to neutralize HS functions responsible for reduction odors. They are introduced into wine presenting a reduction odor. The copper ions react to the HS functions and form a copper sulfide which insolubilizes and the reduction odor
disappears quickly.
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SOLUTION 64 contains copper ions having the capacity to neutralize HS functions responsible for reduction odors. They are introduced into wine presenting a reduction odor. The copper ions react to the HS functions and form a copper sulfide which insolubilizes and the reduction odor
disappears quickly.
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Contributes to bottle fining during secondary fermentation, improves the structure of wines, antioxidant
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VINIFICATEUR SR has been specifically developed for the preservation of the color of rosé wines while respecting their fruity character. It also prevents the pinking of white wines. OENOLOGICAL PROPERTIES: Removes the polyphenols responsible for yellowing, Selectively adsorbs unstable proteins, Prevents coloring intensity from becoming more marked over time, Ensures better color stability over time, Preserves organoleptic qualities, Erases harsh and bitter flavors. APPLICATION: VINIFICATEUR SR is used before, during or after vinification according to desired effect.
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VINIFICATEUR SR has been specifically developed for the preservation of the color of rosé wines while respecting their fruity character. It also prevents the pinking of white wines. OENOLOGICAL PROPERTIES: Removes the polyphenols responsible for yellowing, Selectively adsorbs unstable proteins, Prevents coloring intensity from becoming more marked over time, Ensures better color stability over time, Preserves organoleptic qualities, Erases harsh and bitter flavors. APPLICATION: VINIFICATEUR SR is used before, during or after vinification according to desired effect.
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VINIFICATEUR SR has been specifically developed for the preservation of the color of rosé wines while respecting their fruity character. It also prevents the pinking of white wines. OENOLOGICAL PROPERTIES: Removes the polyphenols responsible for yellowing, Selectively adsorbs unstable proteins, Prevents coloring intensity from becoming more marked over time, Ensures better color stability over time, Preserves organoleptic qualities, Erases harsh and bitter flavors. APPLICATION: VINIFICATEUR SR is used before, during or after vinification according to desired effect.
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VINIFICATEUR SR-3D is a specific vinification aid for rosé wines. The activated carbon in this vinificator removes mycotoxins that later may be found in the wine, such as Ochratoxin A. VINIFICATEUR SR-3D also allows to elaborate rosé wines of light color and stable hue, while improving their protein stability.
VINIFICATEUR SR-3D : the 3D effect.
Detoxification: it adsorbs the Ochratoxin A presents in musts.
Decolorization: it removes the polyphenols responsible for yellowing and avoids color intensification over time.
Deproteinization: it selectively removes unstable proteins from musts, thus allowing to limit later stabilizations in the wine.
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VINIFICATEUR SR-3D is a specific vinification aid for rosé wines. The activated carbon in this vinificator removes mycotoxins that later may be found in the wine, such as Ochratoxin A. VINIFICATEUR SR-3D also allows to elaborate rosé wines of light color and stable hue, while improving their protein stability.
VINIFICATEUR SR-3D : the 3D effect.
Detoxification: it adsorbs the Ochratoxin A presents in musts.
Decolorization: it removes the polyphenols responsible for yellowing and avoids color intensification over time.
Deproteinization: it selectively removes unstable proteins from musts, thus allowing to limit later stabilizations in the wine.
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VIVACTIV ACTION ensures the good start of the alcoholic fermentation thanks to the thiamine it contains, which is necessary to the multiplication of yeasts after inoculation, and the diammonium phosphate, a source of assimilable nitrogen. Thanks to the significant amount of yeast hulls it contains, VIVACTIV ACTION also has interesting properties that allows it to carry out the fermentation even under difficult conditions (low temperature or turbidity, high alcohol, presence of toxins…). VIVACTIV ACTION thus compensates efficiently for the must nitrogen deficiencies and ensures smooth, regular, qualitative fermentations. APPLICATIONS: Add at inoculation to start the alcoholic fermentation of organic wines with nutrient deficiencies. Add during the AF to prevent sluggish fermentations.
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VIVACTIV ARÔME contributes assimilable nitrogen which is released by the yeast autolysates as free amino acids, which is directly available to the yeasts. That kind of nitrogen qualitatively compensates for low to average nitrogen deficiencies and ensures the smooth nutrition of the yeasts during the alcoholic fermentation. In addition, VIVACTIV ARÔME promotes the production of aromas during the alcoholic fermentation. Indeed, amino acids are the precursors of higher alcohol acetates with fruity, floral aromas. Moreover, unlike mineral nitrogen that strongly limits the access of thiol precursors to the yeasts (Sublileau M. et al., 2008, FEMS Yeast Res, 8, 771-780), VIVACTIV ARÔME allows for the revelation of thiol precursors as aromatic molecules. The yeast cell envelops contained in VIVACTIV ARÔME underline the aromatic profile of the wines thanks to the help of polysaccharides.
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VIVACTIV ARÔME contributes assimilable nitrogen which is released by the yeast autolysates as free amino acids, which is directly available to the yeasts. That kind of nitrogen qualitatively compensates for low to average nitrogen deficiencies and ensures the smooth nutrition of the yeasts during the alcoholic fermentation. In addition, VIVACTIV ARÔME promotes the production of aromas during the alcoholic fermentation. Indeed, amino acids are the precursors of higher alcohol acetates with fruity, floral aromas. Moreover, unlike mineral nitrogen that strongly limits the access of thiol precursors to the yeasts (Sublileau M. et al., 2008, FEMS Yeast Res, 8, 771-780), VIVACTIV ARÔME allows for the revelation of thiol precursors as aromatic molecules. The yeast cell envelops contained in VIVACTIV ARÔME underline the aromatic profile of the wines thanks to the help of polysaccharides.
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VIVACTIV CONTRÔLE is a complex nutrient developed to facilitate the end of the alcoholic fermentation (AF) in case of risks of sluggish or stuck fermentations, as well as to restart fermentations. ENOLOGICAL PROPERTIES: VIVACTIV CONTRÔLE only contains yeast derived products. This complex nutrient ensures both the detoxification of the medium thanks to yeast cell envelops (hulls) and the reactivation of alcoholic fermentations thanks to its high amino acid content released by yeast autolysates. VIVACTIV CONTRÔLE also releases vitamins and trace elements that support the yeast metabolism during the fermentation. When added during the fermentation, it prevents sluggish and stuck fermentations.
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VIVACTIV CONTRÔLE is a complex nutrient developed to facilitate the end of the alcoholic fermentation (AF) in case of risks of sluggish or stuck fermentations, as well as to restart fermentations. ENOLOGICAL PROPERTIES: VIVACTIV CONTRÔLE only contains yeast derived products. This complex nutrient ensures both the detoxification of the medium thanks to yeast cell envelops (hulls) and the reactivation of alcoholic fermentations thanks to its high amino acid content released by yeast autolysates. VIVACTIV CONTRÔLE also releases vitamins and trace elements that support the yeast metabolism during the fermentation. When added during the fermentation, it prevents sluggish and stuck fermentations.
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VIVACTIV® ECORCE (yeast hulls) adsorb different alcoholic fermentation inhibitors, allowing for must detoxification and yeast growth. Additionally, they release sterols and unsaturated fatty acids that improve alcoholic fermentations. These hulls result from plasmolysis of a specific Saccharomyces cerevisiae strain. The cell walls are obtained by centrifugation and then washed following an innovative method that limits the risks of yeast aromas.
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VIVACTIV MALO is a nutrient developed to carry out smooth fermentations of quality. ENOLOGICAL PROPERTIES: Some microorganisms can metabolize nitrogen from inactivated yeast but not mineral nitrogen. Hence, VIVACTIV MALO formula contains autolysates and inactivated yeasts that are particularly rich in amino acids. This source of assimilable nitrogen is completed by survival factors obtained from inactivated yeasts to improve the microorganism’s resistance to the difficult conditions of the medium. Moreover, VIVACTIV MALO promotes the multiplication of microorganisms thanks to the presence of cellulose that stimulates cell multiplication. VIVACTIV MALO confers a complete nutrition of quality to microorganisms to improve the course of fermentations.
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VIVACTIV MALO is a nutrient developed to carry out smooth fermentations of quality. ENOLOGICAL PROPERTIES: Some microorganisms can metabolize nitrogen from inactivated yeast but not mineral nitrogen. Hence, VIVACTIV MALO formula contains autolysates and inactivated yeasts that are particularly rich in amino acids. This source of assimilable nitrogen is completed by survival factors obtained from inactivated yeasts to improve the microorganism’s resistance to the difficult conditions of the medium. Moreover, VIVACTIV MALO promotes the multiplication of microorganisms thanks to the presence of cellulose that stimulates cell multiplication. VIVACTIV MALO confers a complete nutrition of quality to microorganisms to improve the course of fermentations.
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VIVACTIV PERFORMANCE contains several essential nutrients that support the metabolism of yeasts during the alcoholic fermentation. This nutrient confers the assimilable nitrogen necessary to the start of the AF thanks to the diammonium phosphate, the inactivated yeasts and yeast autolysates that are particularly rich in amino acids. VIVACTIV PERFORMANCE thus efficiently compensates the nitrogen deficiencies of musts while ensuring a smooth fermentation of quality. VIVACTIV PERFORMANCE is also rich in survival factors contained in the inactivated yeasts and yeast hulls, which makes it suitable for vinifications under difficult conditions (low temperature fermentation or low turbidity, high alcohol, presence of toxins …). APPLICATIONS: Correction of nutrient deficiencies in white, rosé, or red musts. Add during yeast inoculation or after the tumultuous fermentation phase to optimize the course of the alcoholic fermentation
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VIVACTIV PERFORMANCE contains several essential nutrients that support the metabolism of yeasts during the alcoholic fermentation. This nutrient confers the assimilable nitrogen necessary to the start of the AF thanks to the diammonium phosphate, the inactivated yeasts and yeast autolysates that are particularly rich in amino acids. VIVACTIV PERFORMANCE thus efficiently compensates the nitrogen deficiencies of musts while ensuring a smooth fermentation of quality. VIVACTIV PERFORMANCE is also rich in survival factors contained in the inactivated yeasts and yeast hulls, which makes it suitable for vinifications under difficult conditions (low temperature fermentation or low turbidity, high alcohol, presence of toxins …). APPLICATIONS: Correction of nutrient deficiencies in white, rosé, or red musts. Add during yeast inoculation or after the tumultuous fermentation phase to optimize the course of the alcoholic fermentation
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VIVACTIV PREMIER is a nutrient used to carry out smooth, quality alcoholic fermentations safely under difficult conditions. ENOLOGICAL PROPERTIES: VIVACTIV PREMIER contains thiamine and yeast autolysates selected for their content in amino acids, trace elements and vitamins. These different compounds are directly available to the yeasts. This nutrient promotes the multiplication of yeasts at the beginning of the AF and strengthens the fermentation potential of the yeasts under difficult conditions thus ensuring a smooth fermentation until total sugar degradation and without organoleptic deviations.
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VIVACTIV PREMIER is a nutrient used to carry out smooth, quality alcoholic fermentations safely under difficult conditions. ENOLOGICAL PROPERTIES: VIVACTIV PREMIER contains thiamine and yeast autolysates selected for their content in amino acids, trace elements and vitamins. These different compounds are directly available to the yeasts. This nutrient promotes the multiplication of yeasts at the beginning of the AF and strengthens the fermentation potential of the yeasts under difficult conditions thus ensuring a smooth fermentation until total sugar degradation and without organoleptic deviations.
Locations
| Location name | Address |
|---|---|
| Oenofrance USA | 1180 Holm Road Suite E Petaluma, CA 94954 USA |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| FDA Registration | Oenofrance USA | 2024-2026_biannual FDA Food Facility Registration (FFR) Certificate.pdf | 10/17/2024 | 12/31/2026 |
| 3rd Party Audit Certificate | Oenofrance USA | Certificat_SOFRALAB_ISO22000.pdf | 7/10/2024 | 7/9/2027 |
| E. & J. Gallo Supplier Questionnaire | Oenofrance USA | E. J. Gallo Supplier Questionnaire_2024.pdf | 10/29/2024 | 10/29/2026 |
| HACCP Plan (Facility) | Oenofrance USA | HACCP 01 Manuel HACCP 12.pdf | 5/29/2024 | 5/29/2026 |
| W-9 | Oenofrance USA | W-9_10-31-2022.pdf | 10/31/2022 | 10/30/2025 |