Freshness Program

Freshness Program

An agro-oenological response
to a need

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

graphic-progblanc

The impact of the Freshness 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.

OF-white-png
Grapevine lever

Foliar spraying

pulverization-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

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

To optimize 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 the synthesis of glutathione
  • obj-oenologiques
    Enhances resistance to abiotic stresses
  • Download the documentation
Smart'app fining

Characterization of musts

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

Settling NTU 80

debourbage-problanc-colored

OENOVEGAN® EPL

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea proteins and yeast protein extracts (EPL)
  • obj-oenologiques
    Aromatic signature : Respectful, pep's, complexity, finesse
  • Download the documentation
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 efficiency
  • Download the documentation

SELECTYS® THIOL

Step

YEASTING

  • obj-oenologiques
    Specific selection
  • obj-oenologiques
    Hydrolysis of thiol precursors
  • obj-oenologiques
    Strong aromatic expression
  • obj-oenologiques
    High fermentative quality
  • Download the documentation
tasting-icon-white

Tasting

The aim of the Blanc et Rosé program is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.

Grapevine lever

Foliar spraying

pulverization-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

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

To optimize 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 the synthesis of glutathione
  • obj-oenologiques
    Enhances resistance to abiotic stresses
  • Download the documentation
Smart'app fining

Characterization of musts

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

Settling NTU 80

debourbage-problanc-colored

KTS® FLOT

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea proteins and chitin derivatives
  • obj-oenologiques
    Aromatic signature: volume, length, fruity
  • Download the documentation
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
    Safety of fermentations
  • Download the documentation

SO.DELIGHT®

Step

YEASTING

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

Tasting

The aim of the Blanc et Rosé program is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.

Grapevine lever

Foliar spraying

pulverization-problanc-colored
oenoterris-flower

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

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

To optimize 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 the synthesis of glutathione
  • obj-oenologiques
    Enhances resistance to abiotic stresses
  • Download the documentation
Smart'app fining

Characterization of musts

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

Settling NTU 80

debourbage-problanc-colored

KTS® FLOT

Step

Fining of musts

  • obj-oenologiques
    100% plant-based
  • obj-oenologiques
    Synergy between pea proteins and chitin derivatives
  • obj-oenologiques
    Aromatic signature: volume, length, fruity
  • Download the documentation
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
    Safety of fermentations
  • Download the documentation

SO.DELIGHT®

Step

YEASTING

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

Tasting

The aim of the Blanc et Rosé program 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
Phone: +33 3 26 51 29 30

Sofralab-Logo Group

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

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