Oenofrance's history with winemaking and enological products began in 1943 near Paris, France. Step by step, Oenofrance took on a national identity by purchasing famous companies like Chevallier Appert, SAF, CGO, Boland, Vander Borght.
Oenofrance, now based in Bordeaux, has six laboratories in the major French viticultural regions. Today Oenofrance has a staff of 40 individuals, among which more than half are enologists.
In France, our network is made up of more than 100 distribution points (analytical laboratories, consultants, agencies, distributors) proposing a full range of winemaking products (yeasts, malolactic bacteria, tannins, enzymes, fining agentsâ¤|). We are also present in the key wine producing countries through Oenofrance Chile and Oenofrance Italy, but also have distributors in Spain, Portugal, Germany, Switzerland, Eastern Europe, Luxembourg, Argentina, Australia, and now the United States of America with Oenofrance USA.
Here at Oenofrance USA, we strive to develop and manufacture the finest products available to winemakers. In this spirit, we worked diligently and attained the highest level of quality guarantee through the implementation of HACCP in our production and distribution chains. Additionally all of our products are certified ISO 22000 (Food Grade certified).
Oenofrance is solidly anchored in the history of winemaking innovations since we developed the first specific yeast for aromatic white wines, produced the first gelatin by enzymatic hydrolysis with unique control of hydrolysis degree, took part in the finalization of freeze-dried malolactic bacteria production protocols and were a forerunner in the selection of enzymatic activities for winemaking. Since 1986, Oenofrance has been working on developing specific yeast products (hulls, specific soluble fractions, selected polysaccharidesâ¤|).
Oenofrance USA is dedicated to developing and producing highly specific enological products for every winemaking situation, in every winemaking area of the world. We are dedicated to providing the highest quality of technical advice and products through constant sharing of information between our different agencies, therefore finding solutions for every winemaker and winemaking protocols. We are able to accomplish this goal by upholding values of excellence and direct relationships with our customers. We value contributing to the winemaking community and the ongoing success of the company.
The 3 pilars that are guiding our company's philosophy are the following:
Oenofrance was the first company in France to offer a yeast specifically designed for the production of aromatic white wines. In 1981, Oenofrance used enzymatic hydrolysis to produce the first gelatins with proteins of controlled molecular weight. Similarly, Oenofrance developed freeze-dried lactic acid bacteria, and was at the cutting edge in the selection of enzymatic activities in oenology.
Very recently, we reaffirmed our forward-looking approach when we launched Phylia EPL R, the result of several years of research carried out in collaboration with Hochschule Geisenheim University, and which is a clear alternative to traditional fining agents of animal origin.
Our teams are passionate about oenology. They comprise a diverse range of complementary profiles who are able to provide solutions in all areas of oenology, and adapt them to every vintage.
These 3 core values can be found in the research and development of each and every products that we offer to our customers, with complimentary consultations to make sure the technical decision you reach aligns with your winemaking goals.
Please contact us so we can schedule your first consultation.
We look forward to talking to you soon!
The Oenofrance USA Team
Many winemakers are now familiar with the use of Oak Alternatives and micro-ox to tune down wines displayig green and overly vegetal caracter.
The innovation in our approach lies in the use of different types of Yeast Derivatives - according to the wine profile - to integrate the oak faster and more durably, while protecting your wines against premature aging and/or redox issues. At the same time, these Yeast Derivatives will actively contribute to enhance the fruity aromas, and mask negative after tastes (bitterness, volatil phenols).
For personalized protocols, or to set-up a trial please contact us.
Our close relationships to our clients are the pillars upon which we are built, and we work hard to design enological products that are quick to act and easy to apply so you can focus on more important things!
One area where I never seemed to have enough time was the pre-bottling process: verifying that your wines are heat and cold stable can take a while, but it becomes complex when you also have to manage to manage tannin, acidity or mouthfeel adjustments…
The following products were designed, like all our range of enological ingredients, in close collaboration with our customers to answer specific winemaking requirements and time constraints:
PHYLIA EPL: Allergen free fining product, extracted from yeast after 25 years of research. The proteins that were selected in the composition of this product are highly specific of green, harsh and bitter tannins. Therefore, the product has virtually no impact on the aromatics or color of your wines. It is the poster child for gentle fining solutions!
PERFORMA: One of the most efficient bentonites on the market. Low usage rates, little to no stripping effect AND a rehydration time of 1-3 hours – in cold water- makes it a must have for quick protein stabilization. Its low addition rate guarantees less sediments, which in turns means more wine to bottle!
KYOCELL: Why spend weeks, even months and a lot of electricity to cold stabilize your wines, when you can do it in just 48 hours using KYOCELL? KYOCELL is a cellulose gum known as CarboxyMethyl Cellulose, used to prevent the growth of tartaric crystals.
GOMME SR: Liquid Arabic Gum, micro-filtered to 0.1 micron in order to help you immediately achieve the mouthfeel and sensation of sweetness without compromising the sterility of your wine. Because it was micro-filtered, you can add this gum just before bottling and will not have any clogging issues!
LACTIC ACID: Another product that integrates to your wine instantly. Lactic Acid is recommended to adjust acid perception in wines judged flabby or lacking balance since it is naturally stable both in solution (no crystal formation) and in terms of micro-biology (will not ferment). High alcohol wines can use a few g/L to reduce the sensation of heat, bring aromas forward and lengthen mouthfeel!
PHYLIA EXEL US: Specially formulated to answer the needs of the US Wine market, and designed to help enhance tartaric stabilization, PHYLIA EXEL US was found to also reduce notes of bitterness in wines and participate to the increase of mouthfeel. Dissolving instantly, its integration into wine can take up to couple days.
OENOTANNIN VB TOUCH: A finishing tannin from vacuum-toasted oak helps re-invigorate your wine aromas while providing volume and mouthfeel. Minimum contact time prior to bottling: 10 days. Recommended contact time: 1 month prior to bottling
OENOTANNIN VB 105: Like its younger sibling VB TOUCH, VB 105 was designed to provide some boost to your wine’s tannic structure. VB 105 was specifically selected to increase mid-mouth structure and can be applied a minimum of 2 weeks prior to for best results.
OENOTANNIN FRAICHEUR: For wines that got a little tired during aging, OENOTANNIN FRAICHEUR will help you regain some aromatic freshness! Extremely adapted to use with aromatic white wines, you can also use it on rosés and red wines.
All products are available in sample sizes. Please contact us to receive yours!
Cheers to one more successful harvest under our belts and some fantastic results from the use of DIWINE THIOL. The 2016 wines treated with DIWINE THIOL show amazingly powerful aromatics, increased mouthfeel and resistant to oxidation and browning, making it a revolutionary product for the treatment of musts!
This New Year brings more novelties and innovations directly from our R&D department, for the benefit of winemakers everywhere, in our effort to support and advise wineries concerned with lasting sustainability and increasingly qualitative wines. We are developing the DIWINE range to include DIWINE AROME for norisoprenoids, terpenes and esters forward wines, along with DIWINE SR, specially designed to craft award winning rosé and white wines.
The new NOQUERCUS range of products allows winemaker to get all the benefits of oak products with a shortened contact time- straight from the primary fermentation - for wines designed to hit the market early on.
We are also delighted to announce that Oenofrance USA will now be distributing the sparkling Station Oenotechnique de Champagne (SOEC) products (previously distributed by Enartis USA). Just like the Oenofrance brand, SOEC is part of the SOFRALAB – The Oenology Company Group, whose headquarters are located near Epernay, Champagne.
For nearly a century, SOFRALAB has been a pioneer and reference with regards to enological products and services. Our motto, "Evolving in order to resolve tomorrow's winemaking challenges", is the driving force behind our continual quest to develop more respectful enological ingredients. Our focus is now on products derived from the fermentation and aging processes, for a more sustainable approach to winemaking.
Please join us at Unified to talk more about our winemaking vision and get to know our winemaking advisors. We will be happy to welcome you at ourbooth # 2522 to discuss new ways to reach your winemaking goals.
We look forward to seeing you soon!
The Oenofrance USA and SOEC team.
We wanted to take advatage of the Holiday Season to express our gratitude for the trust our clients put in our products and our counsel.
We do what we do and always thrive to innovate thanks to your motivation to make exceptional wines for there is no greater reward than accompanying the growth of an estate and seeing your wines receive medals and high scores, years after years.
Your desire to establish a sustainable estate is our drive to research, develop and bring to you the latest and most respectful ingredients available for crafting your wines, along with the knowlegdge of our team members to assit you in taking the best decisions.
A value at the core of our phylosophy is Honest Dialog. We believe this is the only way we can understand precisely what we can do to provide you the best service possible, and make the most educated recommendations. It is also a way to learn what specific needs you may have and develop solutions that uniquely cater to your requirements.
We will be sabering some Champagne and Sparkling wines to wish you and those around you a very Happy Holiday Season, and celebrate some exciting news for the New Year!
All the best,
The Oenofracne USA Team.
Fining is an essential step when preparing wines for bottling. It ensures their physico-chemical stability, corrects certain defects and allows for sufficient clarification in order to limit the impact of traumatic filtrations on the structure and quality of wines.
In addition to helping with proper fining procedures (mainly to prevent over-fining, or to ensure quick floculation), the use of tannins along the maturation period is beneficial in many ways:
FINING of RED WINES
FINING of WHITE & ROSÉ WINES
MATURATION and FINISHING TANNINS:
For specific protocols or a free consultation regarding the use of these product, please contact us.
For now more than 30 years, OENOFRANCE works tirelessly to improve yeast derivative products and their use in winemaking. In close partnership with Professor Michel Feuillat from the University or Burgundy, OENOFRANCE developed the first partial yeast autolysate. Indeed, Professor Feuillat highlighted the many benefits of aging on lees, specifically on colloidal stability and on the organoleptic richness of Burgundy wines. Thanks to a lot or research and new knowledge acquired since then, OENOFRANCE kept developing products that are 100% made from yeast, in order to answer the many technical issues encountered by winemakers:
OENOFRANCE is once again leading the innovation effort by offering a wide range of extremely reactive yeast derivatives, the PHYLIA® range, to answer very specific technical issues along the winemaking process:
Beyond those specific uses, our Consulting Winemakers have worked with many estates to put in place precise aging protocols to use these yeast derivative products in synergy with oak alternatives like oak chips and different types of tannins, combined with micro-oxigenation.
The results produce Ultra Premium wines with fantastic organoleptic characteristics (less vegetal, more fruit forward, with complex aromas and mouthfeel) in record times, leading to a quicker turn-around time from harvest to bottling and huge savings on your oak program.
To know more about our products and specific protocols, please contact your local Consulting Winemaker.
OENOFRANCE has always been close to its customers and dedicated to resolve the technical challenges they encounter.
For this reason OENOFRANCE is the only oenological products company to offer pure tannins of one specific botanical origin. Indeed, for several years we studied the chemical and biochemical properties of different tannins that could be found on the market. This study showed that each individual tannin (in terms of botanical origin) brought special characteristics to wine (oxidation resistance, color protection, increased structure, strengthening of the redox potential, etc.).
There are many issues that can be resolved with the use of the right tannin at the right time. We must therefore understand the specific characteristics and constraints of these issues, then choose the tannin or tannins that will solve the problem.
For your convenience OENOFRANCE USA has carried out a more specific selection, to meet the challenges inherent to the US wine industry:
• OENOTANNIN® PERFECT: grape seed extract, OENOTANNIN® PERFECT consists of tannins with a low degree of polymerization, which are highly reactive with wine tannins. This high reactivity allows it to initiate polymerization in the wine and stabilize color for the long-term. With a strong anti-radical activity, it limits oxidation and protects the color.
• OENOTANNIN® VELVET: Also extracted from grape seeds, OENOTANNIN® VELVET consists of pro-anthocyanidic tannins with average polymerization degree, which brought in during or at the end of the maturation process, strengthen the structure of the wine and its aging potential. OENOTANNIN® VELVET quickly helps to stabilize color.
•OENOTANNIN® VB TOUCH: produced using an innovative manufacturing process, OENOTANNIN® VB TOUCH is a pure oak tannin. Used during aging, it provides volume to the wine while strengthening its aromatic potential.
• OENTOANNIN® FRAICHEUR: Specially formulated to improve and maintain over time the aromatic freshness of wines, OENTOANNIN® FRAICHEURis a blend of complex tannins from one type of exotic wood, Tara (Caesalpinia spinosa). The combination of condensed tannins, gallic and ellagic limit the oxidation of the wine consuming dissolved oxygen and maintains freshness by reducing the redox potential. OENTOANNIN® FRAICHEUR be used on all types of farming or wine before starting.
The following table is here to help you integrate each tannin properties and the best time and way to use them:
All of our tannins are available in sample size. Please contact us to receive yours! Your technical advisor is always available to help you set-up a trial or discuss your options regarding your tannin addition program.
We look forward to talking to you soon!
The Oenofrance USA Team
To enhance the aromatic potential and the volume of your wines while preserving stability, you may want to consider the following:
For more information on these products and their multiple uses, please contact us!
We hope to see you soon!
BACTELIA CRESCENDO is a lactic acid bacterium of the genus Oenococcus oeni used for co-inoculation (24H after the addition of yeast) or for sequential inoculation (post FA).
It allows conducting malolactic fermentation of both red and white wines. This specific strain of bacterium adapts very well to many limiting conditions: pH> 3.2, high alcohol (<16%), or wines made from difficult varieties.
It is important to respect the conditions of total and free SO2 to promote the healthy development of bacteria.
The addition of a specific nutrient favorizes optimal results.VIVACTIV MALO is a nutrient made up of yeast derivatives, and provides amino acids needed to the selected micro-organisms in order to optimize the course of malolactic fermentations.
For more information about about this product, our co-inoculation or early inoculation protocols, please contact us.
This season has seen a lot of ups and downs but one thing is sure: colour is not going to be an issue! With record levels of free anthocyanins and pro-anthocyanidic tannins observed in the majority of field samples, we are on for a harvest that promises deep and intensly coloured wines.
Since a blessing always comes with a price, we also see high Brix and potassium levels, meaning that we can expect some difficult fermentations and acid defficiencies.
Therefore, we chose to offer you the following products as part of a toolkit designed to help you reach all your technical expectations for this harvest:
Every one of theses products are time tested and used by the most reknown wineries worldwide. We recommend them as part of the winemaking protocols we design during our consultations with estates accross te world, for reliable and sustainable award-winning wine making.
There are little things more nerve-wracking than sluggish or even stuck fermentations during harvest. Just the amount of time wondering if a wine will finish its primary fermentation is a source of anguish...
In order to take away that worry, OENOFRANCE selected a specific strain of yeast that was originally very efficient in the making of sparkling wines, but also showed tremendous results for all types of still wines that were otherwise affected by sluggish or stuck fermentations.
SELECTY LA MARQUISE is a Saccharomyces bayanus (renamed Saccharomyces galactose -) isolated for its incredible winemaking characteristics, allowing it to develop and ferment rapidly under the most difficult solutions.
With low YAN requirements to ferment efficiently, it is perfect for juices that are naturally nitrogen-deficient, wines with a potential for high alcohol and for stuck ferments.
Since it was originally developed for the making of sparkling wines, SELECTYS LA MARQUISE produces very elegant wines, respectful of the characteristics of the vineyard, and is therefore perfect for terroir-focused wines.
CHARACTERISTICS of SELECTYS LA MARQUISE:
For more information about SELECTYS LA MARQUISE, please click here
For a complete ferment restart protocol, or for a sparkling wine protocol, please contact us
Not to make it a habit but sometimes it pays off to procrastinate!
Mention code OF2016 when placing your order and you will get a 10% discount on all orders above $500 for the remaining of 2016!
Trust Oenofrance, the most innovative network of laboratories with your harvest needs! All our products were developped by winemakers, for winemakers to answer specific winemaking challenges.
We look forward to talking to you soon!
Harvest is only a few weeks away, so we wanted to reach out to all winemakers and offer a free assessment consultation to review your processes. With this consultation, we can provide some insight in order to fine-tune, adjust, and ultimately, help you reach your winemaking goals.
With over 90 winemakers consulting wineries across the world, Oenofrance strives to dedicate its knowledge and experience to your service. Winemaking consultation is our original mission – we developed our range of winemaking products in order to equip our clients with the most innovative tools, providing custom solutions to specific challenges they shared with us.
Combining ancestral know-how with technological innovations is what Oenofrance does every day, helping wineries produce the best wines they possibly can, while considering ecology, economy, and the ability to maintain these practices in the long term. This is the essence of our mission statement: To provide advice and means to craft your wines in a sustainable manner, according to your own vision and with your customers in mind.
Our Free Pre-Harvest Assessment Consultation sessions are built around the following axes:
Contact us today to schedule your free Consultation.
We look forward to seeing you soon!
Harvest is fast approaching and it is time to finalize your winemaking product orders. Oenofrance USA is there to accompany you during this rush and allow you to reduce the stress that is harvest season.
Our 2016 catalog is showing new inventory and many innovations designed to make your job easier, while respecting and improvig the potential of your wines.
Oenofrance USA invites you to discover the following innovations, now on American soil:
New Vinification and Maturation OENOTANNIN range:
New Yeast strains, specifically adapted to New World wine production:
SELECTYS L'ECLATANTE - a natural yeast selected by Sofralab 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. Specifically recommended for Sauvignon, Sémillon, Riesling, Chenin Blanc, Chardonnay, Marsanne, and Pinot gris.
SELECTYS LA MARQUISE - a S. cerevisiae galactose – (formerly bayanus) yeast selected for its capacity to make elegant and balanced sparkling wine in due respect with the typicity of the vine variety. its resistance to extreme conditions make it very well suited for the following
Complete range of nutrients - the VIVACTIV range:
Whether you are looking to increase the aromatic potential of your wines directly during yeast rehydration (VIVACTIV AROME), providing organic-only nitrogen to your yeast during fermentation (VIVACTIV PREMIER), detoxifying the medium and delivering that needed boost so your yeast can finish the fermentation without delay (VIVACTIV CONTROL), or providing a much needed supplement to nitrogen deffiecient must (VIVACTIV PERFORMANCE), Oenofrance USA has you covered!
Oenofrance is the only company in the market to offer this type of specialty to winegrowers today. The products in the DIWINE range are not just ordinary fining agents. They form part of a new generation of vinification aids with multiple properties. This is because they are the only agents that act at five different levels of vinification: protection against oxidation, optimization of aroma production, improvement of yeast metabolism, removal of heavy metals and enhancement of the organoleptic profile.For more information on DIWINE, please go to www.diwine.oenofrance.com
New Malo-lactic Bacteria strain:
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). BACTELIA CRESCENDO was specifically selected for its very high affinity with all the OENOFRANCE SELECTYS YEASTS range and both are recommended for co-inoculation protocols.
If you are looking to maintain the color of your rosé wines while preserving their organoleptic qualities and prevent "pinking" in white wines (VINIFICATEUR SR) or just looking to remove or prevent oxidatons in wines without the use of casein (FORMULE 1-CF), we have a solution for you!
Our wide range of enzymes called LYSIS will alllow you to extract color (LYSIS COLOR), aromas (LYSIS INTENSE), settle musts quickly (LYSIS ALLEGRO), and even treat juices that have gone through Flash-Release process (LYSIS FLASH-D), just to name a few. please check our website for a complete list of enzime specialties.
Our completely unique process to mature and toast our OENOQUERCUS range place them amongst the most aromatic and long lasting chips, dominos, staves and barrel inserts on the market. Please contact us for details
There is a reason 7 out of 10 winemakers entrust their wines to our products - we are winemakers too, and always look for the best, most gentle and respectful ways to produce the finest wines in the world. Please contact us to schedule a personalized interview with our technical advisor to see if we can provide any help.
Diwine® is a range of enological products formulated on the basis of research carried out by OENOFRANCE from 2003 to 2007 by using a complex that chelates heavy metals in musts and wines. A patent application has been taken out on this innovative method, which was also adopted by the OIV and the EU in 2015. In the USA, the complex (PVP/PVI) is approved by both the FDA and TTB ( 21 CFR 173.50)
Today, OENOFRANCE is the only company in the market to offer this type of specialty to winegrowers. The products in the Diwine® range are not just ordinary fining agents. They are a completely new generation of winemaking tools with multiple properties. This is because they are the only agents that act at five different levels of winemaking: protection against oxidation, optimization of aroma production, improvement of yeast metabolism, removal of heavy metals and enhancement of the organoleptic profile.
• Optimum revelation of thiols
• Increases the aromatic potential (fermentation esters and varietal aromas)
SLOWS DOWN THE ENZYMATIC REACTIONS OF OXIDATION
• Color stability
• Stability of polyphenols
• Freshness of aromas
• Compliance with regulatory requirements of marketing
• Decreases the risk of bottle casse
• Aromatic sharpness
• Roundness in the mouth
IMPROVES YEAST METABOLISM
• Early completion of the alcoholic fermentation
• Decreased risk of organoleptic deviations (H2S, volatile acidity...)
We just launched our brand new, user friendly website!
To celebrate the occasion, we invite you to take advantage of an exceptional sale on all your winemaking products, whether you require protein and tartaric stabilizers, desire to do some last minute finishing touches prior to your bottling, or simply if you are planning ahead for the harvest.
Mention this ad or code OF0416 when contacting us to make sure all discounts are applied! Don't delay, this special sale is only valid through April 30th, 2016!
Click here to access our new website - learn more about us and the most innovative technologies in winemaking!
Here are a few examples of the exceptional products we have developed in partnership with our client winemakers in order to answer specific issues and technical questions all of us are experiencing in the cellar:
For efficient, respectful protein stabilization : PERFORMAis the purest form of bentonite for low dosage rates and extremely low organoleptic impact. In fact this pharmaceutical grade bentonite is so pure it will take only 3 hours or less to be ready for addition. Not only will PERFORMA preserve your aromas, but it will also allow you to save up to 5% more volume of wine, after treatment! More wine, with better aromatic intensity, lower dosage rate and a time saving preparation will make PERFORMA your favorite bentonite for stabilizing your wines.
For cost efficient, time saving and long lasting tartaric stabilization : the use of metatartaric acid and cold stabulation are known to be unreliable and costly, so much so that many wineries choose not to cold stabilize their wines, at the risk of putting customers off. There is now a very efficient way to stabilize tartrates in wines, that only takes between 48 to 72 hours and can be done right before bottling. This product is called Carboxymethyl Cellulose, or CMC for short. Oenofrance’s CMC is called KYOCELL and is offered in the US in powder form only for better efficiency and lower dosage rates. At a rate of 10g/hL - 0.8 lbs/1000 gal - KYOCELL will ensure long lasting tartrate stability in your white and rose wines.
For last minute acid correction, lowering the sensation of “heat”, or "boosting" aromas: the use oflactic acid is widespread in Europe to remedy all of those issues. In fact it is really one issue, which is about obtaining the perfect balance in your wine between alcohol, tannin structure, and acidity. Being a lower acid, lactic acid will feel much smoother on the palate than tartaric and will contribute to increasing the length of the mouthfeel, while bringing the aromas back in focus. Moreover, Lactic Acid comes in liquid form and is completely stable in wine, making it easy to add just before bottling without risks of precipitation. Our lactic acid product called ACIDE LACTIQUE has a great synergy effect with our micro-filtered gum arabic GOMME SR, for enhanced mouthfeel and vibrant aromas with no impact on filtration.
We have many other specialties that were hand-picked to respond to technical questions in the US. Please contact your local winemaking technical advisor for information and recommendations. We look forward to hearing from you!
A winemaker's skill is measured by her/his ability to make both great wines but also to stabilize such wines over a long period of time.
Tartaric stability is one major component of wine stability in modern winemaking, but more for an esthetic aspect and how the consumer perceives your product than for a winemaking issues.
For years now the most efficient (but still not 100% efficient) way to stabilize tartrates was to chill down your wine, with the help of cream of tartar, and let it sit for weeks at a time at those low temperatures.
This process can get expensive very quickly, and this is just just considering electric costs...
In order to remove this burden and uncertainty from your operating costs, many winemaking additive companies started experimenting with a well-known food additive called CMC, or Carboxymethyl Cellulose, also known as E466 and used in various food preparations to prevent crystallization.
In wine, CMC averts the precipitation of tartrate crystals by stopping the growth of such crystals, thus preventing them from reaching critical mass and precipitating.
The use of CMC in winemaking has been perfectly mastered since 2009and has helped countless wineries put a halt to costly stabilization treatments worldwide.
To sum it up,treating your wines with CMC has the following advantages, compared to Cold Stabilization:
OENOFRANCE developped a CMC product called KYOCELL (available in the USA in powder for only). this powder preparation is considered 99% pure, while liquid preparations are only 20% concentrated, meaning you will need more product to get the same results if you are using a liquid CMC.
KYOCELL needs to be rehydrated and thoroughly mixed in a small volume of wine (1/5 dilution) prior to being added to the tank, and the target tank needs to be homogenized well after addition, in order to ensure a good repartition of KYOCELL in the wine.
Bench trial and treatment protocols are available upon request. Please contact us for more information on this product.
*Price indication only valid for Oenofrance's KYOCELL CMC product, in powder form only.
**Please contact us before considering using CMC on red wines, as a specific trial protocol is necesasary to ensure best results.
The last few months have been busy with all the tradeshows going on and some good news!
We are releasing time-tested and winemaker approved products that are here to help every winemaker save time, money and produce the best wine their vineyards can produce.
As bottling season is underway, here are a few products that will ensure the stability of your wine in bottle, whether it is meant to be consumed in the next few months or after a long “garde”:
For more information on those products, please contact us.
Come see us at booth 2521 and check out the latest additions to our catalog. Take advantage of our Early Bird offer and get 5% off your order!
SELECTYS® L’ÉCLATANTE is a Saccharomyces cerevisiae yeast selected for the production of very intense, aromatic white and rosé wines, with aromas that are stable over time. The aromatic profile of wines vinified with SELECTYS® L’ÉCLATANTE is complex, combining both varietal aromas and fermentation aromas. It provides optimum expression of varietal aromas (thiols and terpenes), thanks to its pool of enzymatic activities. SELECTYS® L’ÉCLATANTE also develops fruity and floral aromas during alcoholic fermentation and is thus suitable for a wide variety of neutral or aromatic grape varieties. It is the phenolic maturity of the grapes that will direct the wine's aromatic profile either towards fresher, more vegetal aromas or towards more exotic, riper aromas.
DIWINE 2+/3+ fixes and causes the precipitation of heavy metals with decreasing affinity starting from copper going up to zinc.
Cu2+ > Au2+ = Ag+ = Hg2+ > Fe3+ > Al3+ > Ni2+ > Co2+ > Zn2+
Its action prevents casse in bottles and can easily replace the copper and iron removal treatment with potassium ferrocyanide in white wines or iron in red wines using calcium phytate.
DIWINE 2+/3+ significantly reduces the concentrations of iron and copper allowing the red wine and the two Mistelles to comply with marketing constraints.
DIWINE THIOL optimizes the expression of thiols and maintains the aromatic freshness of wines by acting on two levels: 1)Removal of heavy metals, particularly copper, responsible for fixing the S-H groups of thiol (4MMP, 3MH, A3MH) resulting in a loss of aromas and typical features of wines. 2)Long-term protection of aromas and polyphenols against oxidations.
DIWINE THIOL increases the concentration of 4MMP, A3MH and 3MH respectively by 27%, 63% and 140% in Sauvignon Blanc and it significantly improves the organoleptic profile of Colombard.
OENOTANNIN FRAÎCHEUR is a tannin complex specially formulated to enhance and maintain the aromatic freshness of white and rosé wines over time. The combination of gallotannins, ellagitannins and condensed tannins limits the oxidation of wines by consuming dissolved oxygen, and maintains freshness by lowering redox potential. OENOTANNIN FRAÎCHEUR can be used on all types of maturing wines or before bottling.
OENOTANNIN MIXTE MG is a purified micro-granulated extract from chestnut tree tannins and is used during fermentation. It is very reactive with proteins and has an antioxidant role. Added to must and wine prior to fining, OENOTANNIN MIXTE MG improves the fining process while avoiding the thinning of wine.
PHYLIA EPL is the fruit of many years of research focused on fining musts and wine using exclusively yeast based proteins. PHYLIA EPL is based on an innovative industrial process which enables the extraction, concentration and storage of these indigenous yeast proteins. PHYLIA EPL is used for fining musts as well as white, red and rosé wines. PHYLIA EPL eliminates tannins which cause bitterness thus creating a fining and maturation procedure respectful of wine. Lastly, and due to its origin, PHYLIA EPL is an allergen free fining product, and is thus not concerned with the labeling of its allergens.
KYOCELL is a cellulose gum (E466) used for stabilizing wine with regard to potassium bitartrate. KYOCELL is made from cellulose extracted from wood. Its main characteristics, viscosity, degree of polymerization and degree of substitution, are particularly adapted to enology.
LYSIS FLASH D is a liquid enzymatic preparation with high pectolytic activity to be used for the depectinization of must produced from Flash Release. These musts are difficult to clarify and make low juice yield after pressing. LYSIS FLASH D can significantly improve this yield.
We look forward to seeing you! For more information, please call (707) 321-6363
Every type of tannin, depending to its botanical origin, has different properties and will have a different effect on wine. Before using tannins, it is necessary to know their composition and to identify the problems for which they will be used.
It is in this context that Oenofrance has developed a range of pure origin tannins (1 tannin = 1 botanical origin) to respond as precisely as possible to the goals of the winemaker.
This article will focus on three types of tannins: Two tannins from grape seeds, including one with a small degree of polymerization (2-3 subunits), Oenotannin Perfect, and another with an average degree of polymerization (5 units),Oenotannin Velvet. Finally we will be talking about one type of oak tannin which undergoes a special heat treatment calledOenotannin VB Touch.
Tannins from grapes are the only ones able to react with grape polyphenols (anthocyanins and tannins) to form stable and durable bonds over time. The lower the degree of polymerization of the tannin, the quicker these reactions will happen.
Therefore, we focus the use of Oenotannin Perfect for color stabilization on wines straight out of the press. The high reactivity of this tannin with free anthocyanins, coupled with oxygen supplied during pressing, allows for the rapid formation of covalent bonds that will stabilize wine color.
In addition to this, Oenotannin Velvet, which is less reactive due to its average degree of polymerization, will help increase the structure of wine during aging. The controlled supply of oxygen during this step and the average capacity of Oenotannin Velvet to react with other tannins will allow the initiation of a slow polymerization process between tannins resulting in an improvement of structure and smoothness of wines. We can thus describe Oenotannin Velvet as "fuel for aging" by consuming dissolved oxygen and helping to improve wine structure.
Grape Seed Tannins Oak Tannins
Oenotannin Perfect Oenotannin Velvet Oenotannin VB TOUCH
Polymerization degree 2 to 3 5 N/A
Reactivity to anthocyanins ++++ ++ N/A
Reactivity with tannins +++ ++++ N/A
Consumption of dissolved oxygen ++ +++ ++++
Action on oxidation ++ +++ +++
Action on reduction + +++ +++
Table: Summary of main properties of tannins
Ellagitannins (from oak) such as Oenotannin VB Touch cannot form covalent bonds with wine polyphenols. However, their ability to trap excess oxygen and prevent oxido-reduction variations in wine makes them a must-have tool for oxidation-sensitive wines, or wines with tendencies for reduction. In addition, the special heat treatment that Oenotannin VB Touch undergoes brings an aromatic complexity, volume and sweetness to wines similar to oak barrels toasted with high heat.
If you would like to know more about our our tannin range or get a trial sample, please email us or contact our technical advisor at (707) 321-6363.
If you are experiencing the anguish due to sluggish or stuck fermentation, we strongly recommend 2 products to quickly get out of “sticky” situations:
SELECTYS LA MARQUISE is a yeast strain that was specifically selected in Champagne for its high fermentation capacities, always with very low H2S and the utmost elegance, even in extremely limiting parameters (low YANs, highly clarified musts, low pH, high VA, high potential alcohol, etc.).
All this makes it the best yeast to use for restarting fermentations, especially since the strain has been shown to use VA in its multiplication phase! The best part is that you can also use La Marquise for the following types of wines, making it one of the most versatile and must-have yeast on the market:
White and Red wines with maximum terroir expression
Wines without SO2
VIVACTIV CONTROLE is a complex nutrient that ensures both the detoxification of your wine 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 yeast metabolism during fermentation. When added at 2/3 of fermentation completion, it prevents sluggish and stuck fermentations.
VIVACTIV CONTRÔLE is strongly recommended to restart the fermentation of wines containing residual sugars and to ensure a good yeast starter multiplication thanks to the thiamine it contains.
This season displayed elevated temperatures during maturation, which means the potential for increased levels of unstable proteins in all types of wine. As white and base wine fermentations are coming to a close, we have some great news for winemakers dealing with the age-old dilemma of removing unstable proteins at the expense of aromatic intensity.
First, we developed an extremely purified and active form of bentonite called PERFORMA, which is a completely new product available on the American market with the following benefits:
PERFORMA dissolves in cold water by itself in less than two minutes, so you can retire that paint-mixing wand and drill!
Rehydration time is cut-down to only 2-3 hours instead of the usual 12-24 hours with competing products ;
Depending the level of unstable proteins, add rates may vary between 0.7 and 2.3 lbs/1000 gallons, tremendously reducing the amount of bentonite needed to treat your wine;
Less bentonite means less, more compact sediment after treatment, increasing your volume of wine by up to 5%!
For more information about PERFORMA, click here.
We are often asked about the organoleptic impact of bentonite on wines. It is true that removal treatments such as bentonite will affect, to different degrees, the organoleptic qualities of treated wine.
However, a comparative study has shown that amongst all bentonites, PERFORMA has the least organoleptic impact since its very selective adsorption capacity allows it to remove proteins while greatly minimizing its effect on aromatic characteristics.
We also discovered that our newest product DiWINE, when used in combination with PERFORMA - at half the dose of PERFORMA - completely cancels the aroma removal effect of bentonite treatment. In certain cases, it turns out wine treated with both PERFORMA and DiWINE showed extremely lower levels of unstable proteins but also more intense aromatics than their untreated controls.
DiWINE is a very specialized formulation containing PVI/PVP, originally designed to remove heavy metals, prevent oxidation at early stages of winemaking and to increase the production of aromas in wines by freeing aromatic precursors previously bound by heavy metals and other oxidizing compounds.
For more information about DiWINE, click here
This harvest, choose the dynamic duo of PERFORMA + DiWINE and cut your bentonite doses in half or even more while preserving the aromas you worked so hard all year to get!
To order or for more information, please email us at email@example.com.
This season has seen a high concentration of wildfires all along the West Coast and many winemakers are worried about the impact of smoke taint on this year’s crop. Indeed, wines made with smoke tainted grapes can develop ashy, burnt meat or campfire aromas. Smoke taint has been traced to volatile phenols originating in wildfire smoke and being absorbed by grapes and all the vegetative parts of wines.
In order to reduce the extraction of those phenols during the winemaking process, a few precautions have to be taken:
Harvesting must be done manually to ensure berry integrity and allow for a drastic sorting of other vegetal parts (remove leaves and branches) that can release those unwanted “smoky” compounds;
Keep the fruit as cool as possible (50 degrees F) to limit the extraction of unwanted compounds;
Reduce the maceration time by using extraction enzymes (LYSIS COULEUR for red wines, LYSIS INTENSE for white and rosé wines) to increase the extraction of positive compounds and juice yields at the press. Less maceration time equals less undesirable compounds in the musts;
If the stems are ripe, consider pressing in whole cluster, as it has been shown to reduce the expression of smoke related aromas;
Manage your press cycles closely, by ensuring low pressure extraction, limiting the number of rotations and, last but not least, segregation of pressings – free run and press wines NEED TO BE SEGREGATED.
We always recommend performing a fining trial to determine the accurate doses needed to remove of-flavors in juice or wine.
The use of specific mesoporous Active Charcoal (CHARBON GOTA –20g/hL) has shown to be the most effective treatment against smoke taint. Mesoporous active charcoal ensures phenols and toxins removal without harming the colour of your wines;
Using special mix of PVPP and bentonites (VINIFICATEUR SR – 30g/hL) or PVI/PVP (DiWINE – 20g/hL – 24 hours after fermentation starts) can also improve juices and wines, by removing volatile phenols and heavy metals present in smoke;
Increase the elimination of phenols that could be trapped in juice lees by using a settling enzyme (LYSIS ALLEGRO).
Yeast inoculation is done at 25g/hL (2lbs/1000 gal) and use aroma production booster nutrients such as VIVACTV AROME (30-40g/hL):
For Red wines:
LA RAFFINÉEproduces fruit forward wines though ester production while respecting the character of each varietal;
For White wines:
LA PERSANEenhances thiol production andproduces stone fruits and tropical fruits aromas, depending on varietal
Add PHYLIA LF (10g/hL) in combination with OENOTANNIN VB TOUCH will ensure a great mouthfeel and make sure that harsh polyphenols will be smoothed into more enjoyable tannins. They should be added at the end of the AF, preferably right after devatting.
MALOLACTIC BACTERIA SELECTION:
Choose a malolactic strain selected for enhancing mouthfeel and inoculate as soon as possible, preferably at devatting or as a co-inoculation;
ENSURE COMPLETE SO2 PROTECTION AS SOON AS MLF IS COMPLETE.
MARKET YOUR WINES FOR IMMEDIATE CONSUMPTION:
Smoke taint characteristics can occur in bottles over time as wine ages so early consumption is recommended.
High heat and water stress induce a lot of physical responses in the vines and will impact the quality of the grapes. It has been shown that water stress and high heat trigger a thickening of the skins, a concentration of the content of the berries and a stop of defect of phenolic and technologic maturity.
Here are a few suggestions to ensure a hassle free winemaking campaign:
During harvest, use a mix of potassium meta-bisulfite and gallic tannins in order to protect your crop from the increased risk of oxidation;
Use maceration enzymes (LYSIS INTENSE) for white wines in order to optimize juice and aromas extraction, and extraction enzymes (LYSIS COULEUR) for red wines to improve color extraction and reduce maceration time to limit green and harsh tannins extraction. Add grape seed tannins (OENOTANNIN VELVET) so compensate any deficiency in ripe and qualitative tannins;
In juice displaying low acidity and high pH, use Tartaric Acid to enhance balance and mouthfeel. Adding tartatric acid also contributes to a better efficiency of SO2and future bentonite treatments;
Use a product based on PVPP (FORMULE 1-CF) for settling, in order to further reduce the risks of oxidation;
Grapes exposed to water stress and high temperature have a tendency to produce a higher amount of unstable proteins, therefore requiring a bentonite treatment (PERFORMA) either at settling or 24-48 hours after fermentation starts;
The risks of oxidation being detrimental to the production and preservation of aromas, it is recommended to add inactivated yeast products (PHYLIA CYS) that will protect the aromas in your wines against oxidation – this needs to be added prior to inoculation;
Higher temperature and water stress usually mean higher levels of alcohol, so it is recommended to use selected yeasts (LA MARQUISE, L’AUTHENTIQUE, LA RAFFINEE, LA PERSANE) that resist to higher levels of alcohol in association to a nutrient designed for the rehydration of yeasts (VIVACTIV PREMIER);
Water stress can induce nitrogen deficiencies and should be remedied by using complex nutrients preparations (VIVACTIV PEFORMANCE. VIVACTIV CONTROLE) that will add yeast available nitrogen in both mineral and organic form either at the onset of fermentation of mid-fermentation;
For white wines, manage your SO2 addition quickly and closely at the end of fermentation in order to prevent MLF. For red wines, consider co-inoculation or early inoculation (right after press) of your ML bacteria strain;
Before bottling or during aging and if you notice some bitterness, greenness or dryness, consider fining your red wine (PHYLIA EPL) and white wines (COLLE DE POISSON OF) in order to remove those undesirable tastes.
In case of atypical aromas or tastes, you can also use a deodorizing active charcoal (CHARBON GOTA) to remove all depreciating flavors, without stripping color or good aromas.
For more information, or for a custom made vinification protocol, please feel free to contact us.
We wish you all a great and safe harvest!
The first grapes are being brought in and high humidity and heat have spawned the development of botrytis in certain regions and vineyards.
To counter the negative effects of this crop-altering threat, a number of precautions should be taken to ensure the quality of your wines and reduce headaches down the line:
- Protection against oxidation: tannin addition in conjunction with SO2(of grapes AND must). Gallic tannins are recommended since they have the highest anti-oxidant capabilities (add rate of 2 to 20g/hL depending on type of wine and level of botrytis contamination).
- Thoroughly separate press juice from free run juice in order to treat them separately, especially in the case of white wines.
- It is advisable to add enzymes quickly using LYSIS ALLEGRO then settle with FORMULE 1-CF,especiallyfor rosé wines which are particularly at risk for oxidation and discoloration, followed by a racking to eliminate gross lees prior to fermentation. If the must tastes bad, treat with deodorizing active charcoal such as CHARBON GOTA.
- Inoculate rapidly with active dry yeast, carefully observing the recommended dose of 20 g/hL to prevent any development of native yeast that can trigger organoleptic defects when in contact with Botrytis (high VA in musts). In case of high VA, we recommend the active dry yeast LA MARQUISE, proven to consume VA during its multiplication phase.
Adding our most complete nutrient formulation VIVACTIV PREMIER to the fermentation optimizes yeast metabolism in these difficult conditions and ensures its establishment.
- During yeast inoculation, add THIAMINE to the must. This vitamin is otherwise quickly consumed by native yeast and the risk of spoilage is even greater in bad sanitary conditions.
-During yeast inoculation, also add PHYLIA CYS,an antioxidant yeast product rich in amino acids and small reducing peptides, for further protection against oxidation.
-Finally, at the end of AF, treat with LYSIS FLITRAB to degrade glucans from Botrytis and improve filterability of wine. Glucans in concentrations as low as 3mg/L can have damaging effects on clarification, and subsequently on filtration by clogging filtration membranes prematurely.
Please feel free to contact us anytime if you have any questions, or feedback regarding the vintage!
We wish you all a good and safe harvest!
For more information about our products, please folllow the links, check our website or contact us directly!
Many studies now exist, showing the negative impact of heavy metals - and copper in particular – on the production of wine aromas. In effect, these heavy metals act as catalyzers of oxidation reactions (polyphenol –oxidases) that are linked to loss of aromas, loss of color and sometimes browning of juices in the cases of rosés and white wines.
Sauvignon Blanc, Muscat, Riesling and Gewurztraminer, but also Cabernet Sauvignon, Merlot and Grenache are most affected by the loss of aromatic intensity as heavy metals are especially detrimental to the production of thiols. More specifically, copper, lead, aluminum or even iron will bind with thiols and precipitate them irreversibly, removing these aromatic compounds from the juice. More than just impacting the production of aromas, it has been proven that heavy metals are also toxic to yeast and can lead to difficult fermentations.
These issues has been plaguing wine producers not only in regions where the use of copper is widespread to combat mildew, but also in appellations where no copper was thought to be present. Studies revealed that even copper present in soil can migrate to grapes and trigger copper contents in juices ranging from 10 ppm to 1000 ppm.
It is therefore becoming good winemaking practice to test harvest juices for heavy metals and take appropriate actions to insure proper removal.
FOR THE FIRST TIME ON THE US MARKET, THERE IS NOW A SOLUTION AGAINST METAL TOXICITY!
Please welcome our latest innovation, DiWINE! OENOFRANCE has spent many years researching this issue and, by working closely with grape growers, winemakers and universities across Europe, we have developed a brand new blend of products that ensure safe and efficient metal removal, which is now available for the first time in the United States!
DiWINE is a blend of PVI/PVP and yeast derivative rich in reductive elements that actively protect the synthesis of thiolic aromas and stimulate the production of additional aromatic compounds.
THE SCIENCE BEHIND THE PRODUCT
PVI/PVP (polyvinyl-imidazol/polypirrolidone) is a co-polymer that binds metals making them ineffective against thiolic compounds and, by reacting with hydroxyl-cinnamic acids, preventing them from triggering oxidative reactions responsible for aromas loss, browning or loss of color.
Yeast derivatives rich in reductive elementsrelease amino acids and small reducer peptides which protect fermenting musts from oxidation (aroma protection and production), and mannoproteins that contribute to mouthfeel improvement.
We recommend adding DiWINE the day after yeast inoculation. Since the co-polymer is insoluble, its metal binding action will be reinforced during active fermentation. Once fermentation stops, the product will precipitate and can be eliminated through racking.
For more information on DiWINE, please contact us or visit our website at www.oenofrance.com
The beauty of this yeast is its incredibly high fermenting abilities combined with low H2S, low VA production and neutral character that will enhance the expression of your terroir.
LA MARQUISE is a selected yeast developed in joint venture between the CIVC in Champagne and Oenofrance. Why a new yeast strain, you ask? Due to new technical challenges during harvest, the objective of finding a yeast strain with excellent fermentation ability is, simply put, no longer enough.
LA MARQUISE guarantees a near-perfect fermentation, always with very low H2S and the utmost elegance, even in extremely limiting parameters (low YANs, highly clarified musts, low pH, high VA, high potential alcohol, etc).
LA MARQUISE is therefore recommended for the following types of wines:
White and Red wines with maximum terroir expression
Wines without SO2
For more information about LA MARQUISE or any other of our products, please visit our website or contact us.
Oregon Winemakers rejoice! We are thrilled to announce that Oenofrance winemaking products are now available in Oregon, and exclusively at Davison Winery Supplies.
Since our debut on the American market last harvest, our network has been growing steadily and is now including Davison, the highly regarded and trusted outlet for winery supplies and additives based in McMinnville, OR.
At Oenofrance we thrive to bring the very best, most efficient technologies and solutions to winemakers, taking care to respect both terroir and grape typicity. At the same time, we understand the time constraints of wine production and integrate that aspect in creating easy-to-use, hassle-free additives that save you time and money.
Davison Winery Supplies shares this philosophy and their complete commitment to the local wine industry, sustained by top-grade technical knowledge, exceptional care for their customers, and delivery timeliness makes them the perfect outlet for winemakers to get their Oenofrance products.
For our complete line of winemaking supplies, please visit www.oenofrance.com
For more information, please contact:
Fabien Machard de Gramont
D: (707) 321-6363
“Is my wine ready for bottling? Is there anything else I can do?”
Every winemaker has those questions the closer he/she gets to bottling time.
You know you did a great job during harvest, picking the fruit at optimal maturity; you monitored your tanks like they were your own children, obtaining the most beautiful wine you have ever made (so far!)
But now it is almost time to get them ready to be sent into the world… and like a parent wishing the best for your kid, you find yourself hoping that this sweet nectar lingered a tad more on your palate... that the heat you feel was a little more subtle, because that fruit is just so absolutely awesome!
Well, we selected Gomme SR and Acide Lactique (lactic acid) to answer those specific issues.
With just 2 very simple additions directly into the wine (no dilution or preparation required) you can get the following results:
Gomme SR is THE reference in terms of ultra-filtrated gum Arabic, used on wines before filtration or bottling to stabilize wines with regards to precipitation and cloudiness, also providing a sensation of sweetness in white and rosé wines, and roundness in red wines. And because it is already micro-filtered, it will not clog your filters.
For the product’s technical data sheet, please click here
Acide Lactique is natural lactic acid, produced from the decarboxylation of L-malic acid. It gives a smooth acidity to wines without lactic character, re-balances wines in regards to alcohol (heat) sensation and allows for a longer finish. Moreover, this acid is completely stable in wine.
For the product’s technical data sheet, please click here
Both products can be added directly - separately or one after another according to desired results - to the wine being treated, provided good homogenization is ensured. We recommend bench trials beforehand in order to determine the precise dosage to use in regards to the expected results.
Since 2009, the use of Carboxymethyl Cellulose (CMC) for tartaric stabilization of wine has been allowed in winemaking.
Oenofrance USA offers an efficient and convenient CMC, KYOCELL. Its main characteristics - purity, degree of polymerization and degree of substitution - are particularly suited for wine treatment. Moreover, KYOCELL is directly soluble in wine!
KYOCELL is made from cellulose extracted from sustainable wood and is intended to permanently stabilize white, rosé and sparkling wines. KYOCELL prevents formation of potassium bitartrate microcrystals and inhibits their growth.
Unlike physical processes, the use of KYOCELL does not require a large consumption of water (electrodialysis) or energy (cold stabilization), and is therefore an easy-to-use and cost effective solution.
KYOCELL is to be used on wines that are protein stable and ready for pre- bottling filtration, at a maximum add rate of 10g/hL.
To know more about KYOCELL, please click here
Your wines are displaying high levels of copper residues and you are now looking for a way to get rid of it quickly, efficiently and without breaking the wallet? Oenofrance USA now has the answer for you with our brand new product DiWine.
DiWine is an innovative tool for premium winemaking. It associates the properties of two compounds that work in synergy: PVP/PVI and inactive dry yeasts rich in reducing elements.
By associating these two compounds, DiWine combines several remarkable properties into a single product:
- DiWine acts as a chelating agent and removes any excessive copper , or any other heavy metal present in your wine;
- DiWine also protects protect the must from oxidation (aroma protection) and prevents premature ageing which may occur in certain wines with ageing potential.
- DiWine selectively adsorbs polyphenols likely to oxidize or cause bitterness.
- When used on juice and must before fermentation, DiWine enhances and protects the production of aromas in finished red, rosés and white wines, particularly in varieties rich in thiol-type aromatic molecules;
- DiWine reacts with quinones, thus avoiding that they generate complexes with polyphenols and/or volatile thiols causing precipitation (browning)
Whether you are looking to easily remove copper from your wine, or your goal is to maximize the aromatic profile, DiWine™ is THE solution, from crush to bottling, for stable, clean and aromatic wines.
For more information, please visit our website.
The Oregon Wine Industry Symposium is approaching fast and we are excited to announce that we will be exhibiting and presenting our range of products including those certified for the production of organic wines. Please come see us at booth # 413 for more information!
The Organic approach:
Customers are getting increasingly concerned with the quality of products they consume. The demand for organic wine has increased and the percentage of vine growers who produce organic wine grows substantially every year.
OENOFRANCE endeavors to contribute to the development of the organic wine industry through delivery of services and oenological products with expert advice by our staff of consulting winemakers, all of which translates to:
OUR SELECTION OF ORGANIC CERTIFIED PRODUCTS:
ADAGI’O BIO is a certified organic pure egg white powder. ADAGI’O BIO has the same technical properties of ADAGI’O. Particular attention is paid to keeping all natural qualities of egg whites when making ADAGI’O BIO. ADAGI’O BIO is recommended for the fining and clarification of organic red wines.
KORDOFAN BIOis a certified organic natural Arabic gum in powdered form made from Acacia Verek (or Acacia Senegal). The harvest and manufacturing conditions for KORDOFAN BIOmake for an extremely pure gum and very efficient for the colloidal stabilization of organic red wines.
The list of products authorized by organic winemaking regulations (EU organic wine regulation, NOP (USA), DEMETER) is available on our web site at www.oenofrance.com
Excessive copper in wine? Remove it with DiWINE™:
Grape growing often means using copper sulfate and other preparations containing heavy metals to protect the vineyard. This can lead to copper and heavy metal residues at harvest, which will prevent – even at the lowest concentrations - good metabolism of aroma precursors, therefore reducing dramatically the production of aromatic thiol molecules.
OENOFRANCE decided to address this issue, and after many years of research, developed DiWINE™, a specific and groundbreaking preparation to remove copper and other heavy metals from grape juice and wines. While primarily designed to treat musts before fermentation, studies have shown that DiWINE™, is a great and economical solution to remove copper from wines previously treated with copper sulfate in order to eliminate reductive aromas.
We will be present at the Oregon Wine Industry Symposium on Feb 24-25th 2015 and would love to see you there and answer any questions you may have. Please find us at booth # 413!
Selected from the purest natural bentonites, PERFORMAmeets the most stringent requirements for food use and stability.
Traditionally, PERFORMA is used in top-shelf products from cosmetic formulations to pharmaceuticals.
PERFORMA develops a very large and selective adsorption surface which considerably helps reducethe required addition rate and minimizes effectson aromatic characteristics of treated wines
PERFORMAhas high reactivity with unstable wine proteins including low molecular weight fractions.
Whether it is used in robust, fruit-forward red wines or on aromatic whites, PERFORMA preserves the physicochemical and organoleptic components of each type of wine.
Different applications of PERFORMA:
For more information on this product, please click here