Freshness Programme

Freshness Programme

A viticulture and oenology response
to a need

The Freshness Programme aims at enhancing and improving the fresh, intense aromatic expression of white and rosé wines.

graphics-progblanc

The impact of the Freshness Programme on the aromatic composition of the wine. Sensory diagram - Comparative tests carried out in Languedoc between 2017 and 2020.

Discover the program

Choose one of our leading brands and discover our personalized technological itineraries.
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MV_Logo_White
OF-white-png
Grapevine lever

Foliar spraying

pulverisation-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flowers closely pressed together

Application 2

Flowers separating

  • obj-viticoles
    Ensures the homogeneity of the flowering
  • obj-viticoles
    Limits the phenomena of asynchrony
  • obj-viticoles
    Reinforces the resistance to abiotic stress
  • obj-oenologiques
    Allows a phenolic maturity of the red grapes of quality
  • obj-oenologiques
    Optimizes the aromatic potential for the elaboration of white and rosé wines
oenoterris-arome-brown

Optimizing the aromatic potential of white and rosé wines

Application 1

Beginning of veraison

Application 2

Veraison

  • obj-oenologiques
    Promotes the synthesis of thiol and ester precursors
  • obj-oenologiques
    Stimulates glutathione synthesis
  • obj-oenologiques
    Reinforces the resistance to abiotic stress
Smart'app fining

Characterization of musts

smartapp
photo-tasting-glue
  • Decision-making for a reasoned fining
  • Choice of several possible fining agents
Cellar lever

NTU 80 Settling

debourbage-problanc-colored

OENOVEGAN® EPL

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea protein and yeast protein extracts (EPL)
  • obj-oenologiques
    Aromatic signature: Respect, pep's, complexity, finesse
Cellar lever

Alcoholic fermentation TC 14-15°

fermentationalcoolic-white-colored

VIVACTIV® ARÔME

Step

Yeast nutrition

  • obj-oenologiques
    100% autolysate
  • obj-oenologiques
    Rich in amino acids
  • obj-oenologiques
    Fermentation effectiveness

SELECTYS® THIOL

Step

Yeasting

  • obj-oenologiques
    Specific selection
  • obj-oenologiques
    Hydrolysis of thiol precursors
  • obj-oenologiques
    Strong aromatic expression
  • obj-oenologiques
    High fermentation quality
tasting-icon-white

Tasting

The aim of the White and Rosé Programme is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.

Grapevine lever

Foliar spraying

pulverisation-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flowers closely pressed together

Application 2

Flowers separating

  • obj-viticoles
    Ensures the homogeneity of the flowering
  • obj-viticoles
    Limits the phenomena of asynchrony
  • obj-viticoles
    Reinforces the resistance to abiotic stress
  • obj-oenologiques
    Allows a phenolic maturity of the red grapes of quality
  • obj-oenologiques
    Optimizes the aromatic potential for the elaboration of white and rosé wines
oenoterris-arome-brown

Optimizing the aromatic potential of white and rosé wines

Application 1

Beginning of veraison

Application 2

Veraison

  • obj-oenologiques
    Promotes the synthesis of thiol and ester precursors
  • obj-oenologiques
    Stimulates glutathione synthesis
  • obj-oenologiques
    Reinforces the resistance to abiotic stress
Smart'app fining

Characterization of musts

smartapp
photo-tasting-glue
  • Decision-making for a reasoned fining
  • Choice of several possible fining agents
Cellar lever

NTU 80 Settling

debourbage-problanc-colored

KTS® FLOT

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea protein and chitin derivatives
  • obj-oenologiques
    Aromatic signature: fullness, length, fruitiness
Cellar lever

Alcoholic fermentation TC 14-15°

fermentationalcoolic-white-colored

NUTRICELL® FULLAROM

Step

Yeast nutrition

  • obj-oenologiques
    100% autolysate
  • obj-oenologiques
    Rich in ester precursor amino acids
  • obj-oenologiques
    Fermentation security

SO.DELIGHT®

Step

Yeasting

  • obj-oenologiques
    Specific yeast for white and rosé wines
  • obj-oenologiques
    Complex profile: citrus, fruity
  • obj-oenologiques
    Quality fermentation
tasting-icon-white

Tasting

The aim of the White and Rosé Programme is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.

Grapevine lever

Foliar spraying

pulverisation-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flowers closely pressed together

Application 2

Flowers separating

  • obj-viticoles
    Ensures the homogeneity of the flowering
  • obj-viticoles
    Limits the phenomena of asynchrony
  • obj-viticoles
    Reinforces the resistance to abiotic stress
  • obj-oenologiques
    Allows a phenolic maturity of the red grapes of quality
  • obj-oenologiques
    Optimizes the aromatic potential for the elaboration of white and rosé wines
oenoterris-arome-brown

Optimizing the aromatic potential of white and rosé wines

Application 1

Beginning of veraison

Application 2

Veraison

  • obj-oenologiques
    Promotes the synthesis of thiol and ester precursors
  • obj-oenologiques
    Stimulates glutathione synthesis
  • obj-oenologiques
    Reinforces the resistance to abiotic stress
Smart'app fining

Characterization of musts

smartapp
photo-tasting-glue
  • Decision-making for a reasoned fining
  • Choice of several possible fining agents
Cellar lever

NTU 80 Settling

debourbage-problanc-colored

KTS® FLOT

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea protein and chitin derivatives
  • obj-oenologiques
    Aromatic signature: fullness, length, fruitiness
Cellar lever

Alcoholic fermentation TC 14-15°

fermentationalcoolic-white-colored

NUTRICELL® FULLAROM

Step

Yeast nutrition

  • obj-oenologiques
    100% autolysate
  • obj-oenologiques
    Rich in ester precursor amino acids
  • obj-oenologiques
    Fermentation security

SO.DELIGHT®

Step

Yeasting

  • obj-oenologiques
    Specific yeast for white and rosé wines
  • obj-oenologiques
    Complex profile: citrus, fruity
  • obj-oenologiques
    Quality fermentation
tasting-icon-white

Tasting

The aim of the White and Rosé Programme is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Tel.: +33 3 26 51 29 30

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Tel.: +33 3 26 51 29 30

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