The white program

An agro-oenological response
to a need

The White and Rosé Program aims at enhancing and improving the intense and fresh aromatic expression of white and rosé wines.

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

Discover the program

Discover our personalized technological itineraries.
All our products are made in France and are carefully selected.

Grapevine lever

Foliar spraying

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

Ensures the homogeneity of the flowering
Limits asynchrony phenomena
Enhances resistance to abiotic stresses
Allows a qualitative phenolic maturity of the red grapes
Optimizes the aromatic potential for the elaboration of white and rosé wines

Download the documentation

To optimize the aromatic potential of white and rosé wines

Application 1

Berry touch

Application 2

Veraison

Promotes the synthesis of thiol and ester precursors
Stimulates the synthesis of glutathione
Enhances resistance to abiotic stresses

Download the documentation

Smart'app fining

Characterization of musts

Decision making for a reasoned fining
Choice of several possible fining agents

Cellar lever

Settling NTU 80

OENOVEGAN EPL

Step

Fining of musts

100% plant-based
Synergy between pea proteins and yeast protein extracts (EPL)
Aromatic signature : Respectful, pep's, complexity, finesse

Download the documentation

Cellar lever

Alcoholic fermentation TC 14-15°.

VIVACTIV® ARÔME

Step

Yeast nutrition

100% autolysate
Rich in amino acids
Fermentation efficiency

Download the documentation

SELECTYS THIOL

Step

YEASTING

Specific selection
Hydrolysis of thiol precursors
Strong aromatic expression
High fermentative quality

Download the documentation

Tasting

The White and Rosé Program aims to enhance and improve the intense and fresh aromatic expression of white and rosé wines.

Documentation

Find all the technical documentation

Our downloadable files

Grapevine lever

Foliar spraying

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

Ensures the homogeneity of the flowering
Limits asynchrony phenomena
Enhances resistance to abiotic stresses
Allows a qualitative phenolic maturity of the red grapes
Optimizes the aromatic potential for the elaboration of white and rosé wines

Download the documentation

To optimize the aromatic potential of white and rosé wines

Application 1

Berry touch

Application 2

Veraison

Promotes the synthesis of thiol and ester precursors
Stimulates the synthesis of glutathione
Enhances resistance to abiotic stresses

Download the documentation

Smart'app fining

Characterization of musts

Decision making for a reasoned fining
Choice of several possible fining agents

Cellar lever

Settling NTU 80

KTS FLOT

Step

Fining of musts

100% plant-based
Synergy between pea proteins and chitin derivatives
Aromatic signature: volume, length, fruity

Download the documentation

Cellar lever

Alcoholic fermentation TC 14-15°.

NUTRICELL FULLAROM

Step

Yeast nutrition

100% autolysate
Rich in ester precursor amino acids
Safety of fermentations

Download the documentation

SO.DELIGHT

Step

YEASTING

Specific yeast for white and rosé wines
Complex profile: citrus, fruity
Quality fermentation

Download the documentation

Tasting

The White and Rosé Program aims to enhance and improve the intense and fresh aromatic expression of white and rosé wines.

Documentation

Find all the technical documentation

Our downloadable files

Grapevine lever

Foliar spraying

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

Ensures the homogeneity of the flowering
Limits asynchrony phenomena
Enhances resistance to abiotic stresses
Allows a qualitative phenolic maturity of the red grapes
Optimizes the aromatic potential for the elaboration of white and rosé wines

Download the documentation

To optimize the aromatic potential of white and rosé wines

Application 1

Berry touch

Application 2

Veraison

Promotes the synthesis of thiol and ester precursors
Stimulates the synthesis of glutathione
Enhances resistance to abiotic stresses

Download the documentation

Smart'app fining

Characterization of musts

Decision making for a reasoned fining
Choice of several possible fining agents

Cellar lever

Settling NTU 80

KTS FLOT

Step

Fining of musts

100% plant-based
Synergy between pea proteins and chitin derivatives
Aromatic signature: volume, length, fruity

Download the documentation

Cellar lever

Alcoholic fermentation TC 14-15°.

NUTRICELL FULLAROM

Step

Yeast nutrition

100% autolysate
Rich in ester precursor amino acids
Safety of fermentations

Download the documentation

SO.DELIGHT

Step

YEASTING

Specific yeast for white and rosé wines
Complex profile: citrus, fruity
Quality fermentation

Download the documentation

Tasting

The White and Rosé Program aims to enhance and improve the intense and fresh aromatic expression of white and rosé wines.

Documentation

Find all the technical documentation

Our downloadable files

The white program

The white program

An agro-oenological response to a need

Discover the program

Grapevine lever

Foliar spraying

Smart'app fining

Characterization of musts

Cellar lever

Settling NTU 80

OENOVEGAN EPL

Cellar lever

Alcoholic fermentation TC 14-15°.

VIVACTIV® ARÔME

SELECTYS THIOL

Tasting

Documentation

Grapevine lever

Foliar spraying

Smart'app fining

Characterization of musts

Cellar lever

Settling NTU 80

KTS FLOT

Cellar lever

Alcoholic fermentation TC 14-15°.

NUTRICELL FULLAROM

SO.DELIGHT

Tasting

Documentation

Grapevine lever

Foliar spraying

Smart'app fining

Characterization of musts

Cellar lever

Settling NTU 80

KTS FLOT

Cellar lever

Alcoholic fermentation TC 14-15°.

NUTRICELL FULLAROM

SO.DELIGHT

Tasting

Documentation

Follow the news from Oenoterris

Follow our news

Privacy Policy

An agro-oenological response
to a need