Impact of the Drinkability Program on must acid balance and wine color (polyphenol balance). Comparative tests carried out in Languedoc in 2019.
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Flower closely pressed together
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
To optimize the polyphenolic potential of red varieties
Berries pea-sized
Berry touch
-
Ensures the homogeneity of the polyphenolic maturity
-
Enhances resistance to abiotic stresses
The grape
Characterization of the grape
- Quantitative and qualitative analysis
- Decision making for an integrated itinerary
Cellar lever
Alcoholic fermentation TC 25° Maceration 10-12 days
VIVACTIV® ARÔME
To be incorporated during vatting
Yeast nutrition
100% autolysate-
Rich in amino acids
-
Flavors and nutrition
Cellar lever
Alcoholic fermentation TC 25° Maceration 10-12 days
SELECTYS® ITALICA CR1
To be incorporated during vatting
Yeasting
-
Specific selection
-
Osmotolerance
-
Resistance to high alcohol levels
-
Fermentation security
-
Fruity profile: red and black fruits
OENOTANNIN® STABRED
To be incorporated 24 hours after the start of alcoholic fermentation
Addition of tannins
-
Synergy of ellagic and proanthocyanidic tannins
-
Color stabilization
-
Structure
Tasting
The Red Program aims to enhance and improve the expression of the "fruity, fresh and rich" aromatic profile of red wines.
Documentation
Find all the technical documentation
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Flower closely pressed together
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
To optimize the polyphenolic potential of red varieties
Berries pea-sized
Berry touch
-
Ensures the homogeneity of the polyphenolic maturity
-
Enhances resistance to abiotic stresses
The grape
Characterization of the grape
- Quantitative and qualitative analysis
- Decision making for an integrated itinerary
Cellar lever
Alcoholic fermentation TC 25° Maceration 10-12 days
NUTRICELL® AA
To be included in seeding
Yeast nutrition
-
100% autolysate
-
Rich in amino acids
-
Flavors and nutrition
Cellar lever
Alcoholic fermentation TC 25° Maceration 10-12 days
VIALATTE FERM® R82
To be included in seeding
Yeasting
-
Specific selection of structured red wines
-
Fermentation security
-
Fruity profile: red fruits
-
Maturity
SUBLIRED®
To be incorporated 24 hours after the start of alcoholic fermentation
Addition of tannins
-
Proanthocyanidic tannins
-
Copigmentation
-
Fruity profile
-
Volume
Tasting
The Red Program aims to enhance and improve the expression of the "fruity, fresh and rich" aromatic profile of red wines.
Documentation
Find all the technical documentation
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