Save time, cut costs, and bring more peace of mind and safety to your daily operations.

At Vivelys, we design technology solutions made to simplify your dayly work in the winery.

Our mission is to guide you through a useful, concrete digital transformation aligned with the realities of the wine sector.

Optimization of fermentation techniques

Ecolys® allows for efficient propagation of yeasts and bacteria, resulting in high cell-density starters. Thanks to Ecolys®, you benefit from: Faster microbial implantation, Controlled production costs, Safer, more reliable fermentations.

👉Discover the Ecolys® solution

Process automation

Ecolys® Injection marks the beginning of a new era in intelligent automation.

This automation system adjusts the supply of nutrients, water, juice, or MCR based on the evolution of density and yeast population.

•             Autonomous remote management, even on weekends,

•             Safer fermentation, reducing the risk of errors and contamination,

•             Perfect compatibility with your existing tank setup; it adapts to your equipment.

Gain in precision and efficiency.

Digital winery and data control

KYP Premium, your digital winery logbook, you gain 360° management of your winery.

Plan, adjust, and control your operations with a single click,

right from the application.

👉Experience KYP with a free trial

KYP allows you to: Record, centralize, and visualize all your winery data, Monitor fermentation and aging in real time, Receive notifications about key events (end of AF, deviations, temperature spikes, sluggish fermentations), Track the progress of MLF, Get alerts in case of oxidation risk or microbial deviation.
	Exclusive KYP Premium features: Creation of custom protocols ahead of harvest, Assignment of a technical workflow to each tank as soon as the must arrives, Automated execution of your winemaking instructions, Secured micro-oxygenation of your wines.

Concrete tools developed to streamline your operations, improve process reliability, and provide full visibility into your winery.

What if innovation were your most powerful decision-making tool? 

Contact us !

New Vivelys Product:  ECOLYS® INJECTION AUTO: 

Peace of mind at the heart of your fermentations

Want stress-free fermentations and secure bottling sessions? With ECOLYS®, it’s possible!

Every year, millions of hectoliters of must already benefit from ECOLYS®—a game-changing solution that represents 6% of the world’s wine production.

What Is ECOLYS®?

ECOLYS® ensures stable fermentation.

With an integrated automation unit connected to your yeast propagators, you can monitor density and yeast population in real-time, then let the system do the rest.

Fewer risks, more control.

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Our latest innovation: ECOLYS® INJECTION AUTO?

Vivelys takes automation even further with ECOLYS® INJECTION: an intelligent injection system that automatically adjusts nutrients, water, liquor, or MCR based on the evolution of yeast density and population. No manual intervention required!

Why make the switch?

✅ Maximum security: autonomous starter yeast preservation, reduced risk of fermentation stoppage, and shorter lag time,

✅ Precision you can count on: ensure consistency and quality in your wines and spirits,

✅ Expert support: Vivelys guides you through setup and programming,

✅ A safer, error-free fermentation: lower risk of contamination and process failure.

Already have a tank? ECOLYS® INJECTION AUTO adapts to your existing equipment!

Make the leap to automation and secure your fermentations today.

Contact Us to Learn More

A groundbreaking Innovation: Unlocking the Natural Essence of Oak for Premium Wine, Beer, Spirits & Non-Alcoholic Beverages 

January 31st – VIVELYS, a pioneer in precision oenology, is thrilled to announce the launch of Boisé® Absolu, at Unified 2024, a revolutionary natural aqueous oak product designed for premium wine, beer, spirits, and non-alcoholic beverages. This exceptional innovation, of incredible concentration and astounding aromatic intensity, introduces a cutting-edge rapid oak technique to the world of beverages.

This new range, BOISE® ABSOLU, is the result of 10 years of R&D and 3 years of intensive development. This launch incorporates a revolutionary instant technology for wines, beers, spirits and No/Low beverages.

Boise Absolu is a game-changer that combines cost-effectiveness with precision control, elevating your creations to new heights. Crafted to perfection, it delivers harmonious infusions of oak flavor into your favorite drinks. It’s the secret ingredient for creating unforgettable libation experiences. Boise Absolu enhances flavor complexity, providing an unparalleled taste experience for your discerning customers. Easy to use and versatile, our product ensures that you have complete control over the aging/finishing process in any beverage. But that’s not all – Boise Absolu is committed to sustainability, so you can grow your bottom line without compromising our planet’s resources. 

“If we look at the growth prospects for No/Low beverages, it is based on the premiumization of these drinks and the increase in consumption frequency. On the sensory level, dealcoholization poses significant technical challenges, and innovation is at the heart of this market’s development,” explains Karine HERREWYN, CEO of Vivelys. “BOISE ABSOLU is a 100% natural oak extract of exceptional quality, incredibly concentration, with a stunning aromatic intensity. It is therefore a true breakthrough innovation”.

Boisé® Absolu is composed of four natural extracts from emblematic Boisé® France references. 

Each extract brings complexity and aromatic intensity, from fresh oak notes to vanilla, toasted, spicy or smoky notes, enhancing sweetness and length on the palate.

Key Benefits of Boisé® Absolu:

• Cost Efficiency: Offering a cost-effective solution without compromising on quality.
• Enhanced Flavor Complexity: Elevating the taste profiles with a rich and nuanced flavor spectrum.
• Precise Control: Providing meticulous control over the oak influence in beverage production.
• Accelerated Aging: shorter time frame for wine ageing.
• Sustainability: A commitment to environmentally conscious practices.
• Ease of Use: Designed for rapid integration into production processes.

Versatile applications:

• Finishing Touch: Unleash the best of your beverage profiles with Boisé® Absolu as a finishing touch.
• Barrel Refresh: Maintain consistency by refreshing barrels with this innovative oak product.
• Cost-Effective Production: Reduce both production costs and environmental impact.

The impact of climate change has increased the challenges winemakers face when growing grapes and making wine in what is already a complex system. When dealing with any change, whether a new tool, a process revision or the result of the changing climate, winemakers can take several years of testing and observing the outcome before being confident that they can trust its consistency.

Boisé by Vivelys oak portfolio offers winemakers precision tools to combat the environmental conditions they experience every year. This year Glenn Jeffries, Boisé Oak Consultant, has observed an increase in the use of premium oak staves. Thicker staves are more effective at simulating the barrel impact on wine due to gradually releasing components during an extended integration period. This gives winemakers time to define their preferred wine profiles and gives them full control in achieving structured and complex mouthfeel in their premium wines without using barrels.

To assure high quality in their oak products, Boisé implements high standards for sorting the oak using direct chemical analysis to grade out and determine which product line it should be in before the seasoning process starts. The company analyses the oak material at multiple points in the aging process to confirm that the product will give the desired result. This allows them to maintain excellent quality control. This attention to detail before and during production gives winemakers better control over the wine profile. With grape growing conditions varying more from year to year than ever before, Boisé’s precision tools give winemakers the ability to respond to the environmental challenges with more confidence.

In addition, Boisé’s oak portfolio offers environmental and sustainability benefits. Boisé has invested in 300 solar panels at their production facility in France, allowing them to toast all their staves and barrel inserts with 100% solar energy.

Boisé has also received accreditation for operating its energy management systems at ISO-50001 standards, a sustainability certification for continual improvement in reducing energy consumption and environmental impact.

Boisé premium barrel inserts, tank staves, and oak chips are distributed by G3 Enterprises. For more technical information, visit us at WIN Expo Booth #213, contact us at G3 Enterprises or order at G3Order.com.

Boisé® by Vivelys is proud to announce a 10% improvement in energy efficiency in less than 18 months. Watch the video to learn more about Boisé's ambitious environmental plan. 

All Boisé oak products are conveniently shipped from G3 Enterprises Modesto warehouse to meet your winemaking needs. To order or request samples for trials, contact G3 Enterprises. 

CONTACT FOR TRIAL

Winemakers know one of the critical steps in wine preparation for bottling is the maturation process, which is the period after fermentation. During maturation, wines will develop elegance and complexity through controlled oxidative transformation. Traditionally, most wines have undergone maturation in oak barrels. The combination of oak and measured amounts of oxygen typically results in improvements of sensory characteristics like color stability, aromatic complexity, tannin texture, mid-palate weight and length. 

Boisé has offered an alternative modern winemaking approach with their oak products giving winemakers precision tools to create specific wine profiles, guaranteeing efficient and optimum aging in the cellar. 

Learn more about Boisé’s Oak Alternatives  

When a shorter maturation time is preferred (2-4 months), Boisé offers a diverse selection of oak alternatives in the Origine Oak Chips range that are appropriate for any wine. 

• When freshness and mid-palate body are needed the structuring BF, AFR and SC100 chips are ideal. 
• When sweetness, caramel, toffee and vanilla notes are desired SCA, DCA, DC180, SC180XL and DC190 chips are precision tools. 
• When darker toast notes are sought DC210 and DC310 chips are unmatched in the industry. 

When an intermediate maturation period is preferred (6-8 months), Boisé Inspiration 7mm staves are an excellent choice. Boisé staves offer improved organoleptic quality and aromatic persistence as the oak extractives are integrated into the wine as they are extracted. 

When a longer maturation is possible (8-12 months), Boisé Inspiration 20mm staves are the recommended option. These staves provide extraction rates very similar to barrels and can produce virtually indistinguishable results. 

For winemakers that prefer to use neutral barrels for controlling oxygen, Boisé now offers through-the-bunghole barrel inserts. These inserts are segmented versions of our 20mm stave products that can be easily added and removed through the bung hole to provide the same, controlled extraction that would be achieved by a new barrel. 

No matter what wine style or maturation time you are working with, Boisé offers winemakers the tools to create specific wine profiles with an efficient and optimized approach. Contact our oak experts to set up a trial today. 

The newest 20-millimeter stave in Boisé’s Inspiration line, stands out. “You can tell just from looking at it, the sensory results are going to be incredible and unique,” says Glenn Jeffries, Boisé Oak Consultant.

Boisé offers each of their stave flavor profiles in 7mm and 20mm versions, except for their new #20.HD stave, which is only available in 20mm. In order to get the high definition toast of the #20.HD with its depth of flavors, you need a thicker stave that can stand up to the intensity of the toasting process.

The #20.HD stave brings toast and mocha notes, increases roundness and sweetness in the mouth, while boosting volume and length on the palate with significant aromatic persistence.

“Boisé products stand out for their high concentrations of the aromatics and toasting components that you want without less desirable notes,” says Jeffries. “That distinguishes us and runs all the way through the Boisé line. The brand is known to be very high quality, very consistent and very potent. Therefore, dose rates for our products tend to be low compared to other products on the market.”

All Boisé oak products are made from 100% French oak exclusively from PEFC sustainably managed forests, and an advanced sorting process allows Boisé to get the right oak into the right processing stream to create precise end-products. Whether it’s chips, staves or barrel inserts, the variety of formats and toasting profiles allows the winemaker to select the correct product for creating the desired wine profile.

“Chips are a great option if the focus is on specific aromatic or mouthfeel components and a shorter extraction period is desired. The 7mm thin staves are nice too and require less extraction time, whereas the 20mm thick staves have stronger structural impact to offer more complexity and structure,” says Jeffries.

Because of their thickness and toasting spectrum, 20mm staves create the most barrel-like impact with some tannin and a complexity of aromatic components, but it takes more time to impart these characters. “With the 20-millimeter staves you get fantastic complexity, but don't panic if after three months it's not fully integrated,” says Jeffries. “It takes time, a little patience, and understanding of product selection, dose rates and oxygen management. With these tools used correctly you can really get into that barrel-like range.”

Boisé expects the #20.HD’s unique flavor profile and barrel-like complexity will make it very popular, especially for premium Cabernet and red wines, but also in low doses for Chardonnay and whites.

In 2020 Vivelys became the first in the sector to use exclusively renewable energy for toasting their Boisé staves, and they are continuing the push to reduce their carbon footprint. “Sustainability is where we're heading in the future, where the focus is going to be on everything we do,” says Jeffries.

Boisé inserts, staves, and oak chips are distributed by G3 Enterprises in the United States. For more technical information, please contact G3 Enterprises or order at G3Order.com.

To reveal the best of each vintage and the perfect aromatic balance, Vivelys draws on unparalleled expertise in harvest planning and the interaction between wine, oak and oxygen, to help their customers make the right decisions at the right time.

Climate change is a source of uncertainty for winegrowers all over the world, and Vivelys has decided to act. Not only can their precision oenological practices help mitigate harvest variance and produce consistent quality wines, they are implementing new technologies to make their solutions more sustainable through three commitments:

100% PEFC Certified Oak Products

Vivelys’ high-end oenological oak products are made from 100% French oak exclusively from PEFC (Programme for the Endorsement of Forest Certification) sustainably managed forests.

100% Solar Energy Toasted Staves and Barrel Inserts

Vivelys is the first in the sector to fully transition to use exclusively renewable energy for toasting their oak products. They made this shift in 2020.

Continue to Aggressively Reduce Environmental Impact

Vivelys is committed to reducing their environmental impact by -16% in 2025 and -28% in 2030. To achieve this they have created the SAEVE plan, which identifies priorities from energy transition to transport optimization that will reach these goals and have begun implementation.

Karine Herrewyn – Managing Director: Graduate from the French business school ESSCA, Karine Herrewyn began her career at Saint-Gobain-Emballage, where she acquired a solid knowledge of the different vineyards and wine industry players in France and Europe for 10 years. Since September 2017, Karine Herrewyn has spearheaded Vivelys’ mission to continue the development of innovative and exclusive technologies serving sustainable and more precise oenological practices, to support winemakers to reveal the best of their wines.

Boisé® Premium Oak Products

Thanks to a rigorous selection process, the sorting of raw oak material, and Vivelys' knowledge of the oak compounds, Boisé® oak products overcome the natural variability of the oak to create unique, precise, and repeatable toast profiles. These toast profiles make it possible to reinforce the intensity of the fruit, the freshness, the volume in the mouth, and of course to bring more or less toasted notes depending on the type of wine sought.

Boisé inserts, staves, and oak chips are distributed by G3 Enterprises in the United States. For more technical information, please contact G3 Enterprises.

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Boisé French oak barrel inserts are 100% solar energy toasted. They consist of a chain of 16 staves connected together with food grade plastic ties and attached to the barrel bung with an eyehook screw for an easy insertion and removal in and out of the barrel. Each insert delivers about 30% new oak contribution of a new 225L barrel. Boisé inserts, staves, and oak chips are distributed by G3 Enterprises in the United States. 

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In 2019, Boisé France launched their SAEVE environmental plan with a strong commitment to produce quality oak products with sustainable practices. By September 1, 2020 energy consumption had already been shifted significantly toward renewable resources and 300 solar panels had been installed on their production facility allowing Boisé to toast all of their staves and barrel inserts with 100% solar energy. 

“We want to combine the environmental exemplarity with the precision and the repeatability of our chips and staves. We want to act in accordance with the efforts winemakers make every day in their vineyards and cellars” says Karine Herrewyn, Managing Director of the company. “Our ambition is to make the Boisé brand an environmental reference for them.”

Reaching 100% solar powered toasting was a milestone, but not the end of Boisé’s ambition. They are committed to transform the Boisé France oenological oak production site to emit the lowest possible carbon and improve energy efficiency by 10% by the end of 2021. To achieve this they implemented the ISO 50001 framework and obtained certification in August 2020.

Boisé are pioneers among oenological oak producers with their sustainability carbon reduction initiatives, and they are not new to environmental responsibility. Boisé already sources 100% of their oak from French PEFC-certified forests. PEFC promotes environmental, economic and socially responsible forest management. The organization ensures a perennial access to the oak resource while protecting those who work there and protecting biodiversity and ecological balance.

At the end of each year, Boisé carries out a management review to evaluate their sustainability actions and outcomes, so that they can continue to improve and set objectives for the future. Some of their future goals include finding alternative ways for energy optimization, working on water management, and improving transportation efficiency to reduce carbon emissions.

The environmental exemplarity and certifications reflect Boisé’s values and combines perfectly with their commitment to excellence, precision and repeatability of all of their products.

For more than two decades Boisé has been producing precision enological oak products beginning with their comprehensive range of premium quality French oak chips, which has in recent years been extended with a line of French oak staves and barrel inserts that offer the same consistent quality.

Boisé inserts, staves, and oak chips are distributed by G3 Enterprises in the United States. For more technical information, please contact G3 Enterprises at G3.Info@G3enterprises.com.

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Designed to Create Specific Wine Profiles and Deliver Desired French Oak Impact

MODESTO, Calif.  (January 26, 2021) – To assist in obtaining high-quality, consistent wine profiles while reducing aging time and extending the life of used barrels, Vivelys’ Boisé® is introducing two new staves and three inserts, all made from 100% French oak, to meet the demands of winemakers wanting more flexibility and control in crafting their wines.  In addition, all 100% of Boisé® products are PEFC certified.

“We chose to transition to solar energy and invested in 300 solar panels,” said Karine Herrewyn, Managing Director of Vivelys.  She added, “We will continue to combine our environmental commitment with the excellence, precision and consistency of our products.  We are proud to be the first in the oak industry to have 100% of our staves and inserts now toasted by solar powered energy.”

The two staves are cut from the premium section of French oak trees.  The #07.V0 oak stave is not toasted and it intensifies the “ripe” fruity aroma of wine increasing the volume and structure in mouthfeel.   The #07.FR oak stave amplifies the “fresh” fruity expression of wines along with a reinforced structure and vivacity. The two staves can be used together to bring out the best in the wine while providing the winemaker with more control in crafting the wines.

Boisé® is also introducing three 20 mm toasted barrel inserts with each designed to increase the volume, structure, and length in the mouthfeel.  Also made from 100% French oak, Boisé® is offering a #20.1 iN vanilla style, a #20.3 iN spicy style and a #20.5 iN toasty style.  The inserts, designed to ensure consistent profiles, can be used separately, or combined to provide more complexity to the wine.  The inserts extend the life of used wine barrels, saving wineries money on barrel purchases.

These new products are the latest results of Vivelys’ relentless focus on research, innovation and development. To create the new staves and inserts required Boisé® to conduct a highly efficient analytical sorting of the raw oak, establish a precise heat process and utilize its extensive knowledge of the interaction of oak and wine to ensure consistent performance and accurate oak profiles on desired wine profiles.

“Given the strong sales and popularity of Boisé® staves and chips, G3 is excited to offer these new, environmentally-friendly, innovative products to winemakers throughout North America,” said Mihailo Panovich, Vice President of Sales for G3 Enterprises. He added, “We are confident winemakers will love the flexibility and control these products provide while helping them save money by lengthening the life of their wine barrels.”  

Vivelys’ will have a virtual booth at Unified Wine and Grape Symposium this week so stop by to chat with a sales representative.

Vivelys has long been recognized for its precision oenology and expertise on the interaction between wood and wine. G3 Enterprises is the exclusive distributor of Vivelys’ full line of Boisé® Inspiration staves and inserts, and as well as Origine and Signature oak chips.   For more information, visit: www.vivelys.com.

Register for free for the Unified Symposium and visit Vivelys' virtual booth to learn more about premium oak chips, new barrel inserts and staves.

For more than two decades Boisé has been offering a comprehensive range of premium quality French oak chips and staves for tank use. Today, Boisé introduces a new barrel insert which is designed to deliver new oak characteristics in neutral barrels. Boisé’s inserts offer wineries extended oak impact for their used barrels at a fraction of the cost of a new barrel. Boisé, partnered with G3 Enterprises, is offering this product first to the U.S. market where cost savings are crucial to wineries.”

“It’s up to 10 times cheaper than a premium quality barrel,” says Galina Seabrook, Oak Business Development Manager at G3 Enterprises, “extending the life of existing barrels and at the same time contributing precise, complex flavor profiles with all the compounds that a barrel can add to the wine.” These new Boisé oak inserts consist of a chain of 16 staves; each stave is 20 millimeters by 20 millimeters by 25 centimeters long (4/5 in. by 4/5 in. by 10 in.). The staves are connected together with food grade plastic ties and attached to the barrel bung with an eyehook screw for an easy insertion and removal in and out of the barrel.

Boisé’s barrel inserts are available in the same three flavor profiles as Boisé’s 20 millimeter French oak staves:

• #20.1iN Vanilla style insert strengthens fruit and concentration in the mouthfeel.
• #20.3iN Spicy oak insert intensifies the elegance of wine and its richness in the palate.
• #20.5iN Smoky and toasted notes with volume and structure.

“Based on the inside surface of a 225 L barrel and the surface of the inserts, we calculate that each of these inserts is approximately 30% of a new barrel contribution as oak extractables,” says Seabrook. “In case a winemaker wants to use more than one insert in the same barrel, then 2 or 3 chains can be linked together.

The Boisé inserts are convection toasted and consistent in delivering the exact flavor profiles that the winemaker expects from the product. “Boisé barrel inserts allow for flexibility on how long the wine will be aged with new oak in comparison to new barrels where once they are filled, the wine is stored for as long as 12 or 24 months. In addition, chains of different toast levels can be linked and added to the same barrel, and a used American oak barrel can easily be converted to one delivering premium French oak flavor profiles. With inserts the winemaker has full control.” 

Like all Boisé products, the new inserts are 100% new French oak and rely on the latest production technology in manufacturing, including analytical sorting of raw material, precise heat processing, and the oak-wine interaction experience. All of this is backed by Vivelys’ own field support to ensure consistent performance, precision oak profiles and desired results on targeted wine profiles.

“At Vivelys we would like to give the winemaker the option to create their own profiles by combining them,” says Cecilia Cunningham, a California-based Vivelys consultant. “We have always had this ingredient approach where you can create infinite combinations, and every winemaker can create their own perfect combination for their wine, and we want to keep that even in the inserts, so you can have your own specific blend.”

The Boisé inserts are designed to help winemakers achieve their winemaking objectives more cost effectively, especially during the current economic crisis that is putting many wineries under pressure. Vivelys is also working on addressing the other major crisis, the climate crisis, by making their production even more sustainable.

“Since 2017 all our oak has come from PEFC certified sustainably managed forests, so we really know where our raw material is coming from, and we know that a tree taken from these forests is going to be replaced by another one,” says Cunningham.

Beginning September 1, 2020 the Vivelys’ factory installed 300 solar panels, achieved ISO 50001 certification for energy management, and is planning to decrease energy consumption by 10% by 2021.

“We are really proud to be the only producer worldwide able to toast all our staves and our inserts with solar energy, and we hope others follow our lead” says Cunningham. “We’re really committed to decreasing our carbon footprint as a factory, and we will continue to put in measures like this to change the way we produce and interact with our environment.”

Boisé inserts, staves, and oak chips are distributed by G3 Enterprises in the United States. Customer technical consultations by Vivelys specialists and G3 are available. For more technical information, please contact G3 Enterprises at G3.Info@G3enterprises.com or Cecilia Cunningham at cc@vivelys.com.

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Winemakers Have Free Access to more than 400 Recipes and Blends

Santa Rosa, Calif.  (July 23, 2020) — There seems to be an app for every interest but until now there has not been one enabling professional winemakers to create specific oak profiles for wine.

Vivelys, using its extensive experience and knowledge in the field, has just introduced its free Boisé® app to help winemakers decide on key oak additions when blending, specific to country, region, grape variety, and wine style they want. The app will also record and store winemakers’ own oak recipes. Using their smartphones, winemakers will be able to test different combinations of oak in wine and choose the one that best suits their wine profile before having to commit to production scale use.

“With a winemaker’s smartphone, this app will provide instant access to more than 400 wine recipes developed by our experts over the past 25 years as well as enable the winemaker to conveniently record and store their oak recipes as desired,” said Laurent Fargeton, Vivelys Director of Development. He added, “The initial response has been very positive as winemakers really value having easy access to such an effective tool for wine profiling.”

With its easy, user-friendly approach, winemakers can archive their oak recipes in their profile to ensure accurate tracking from one tasting to the next.  The app also allows the users access to order Boisé® products. Vivelys’ Boisé®, along with distributor G3 Enterprises, provide in-depth customer support for winemaking, and oak ingredient choices to help achieve objectives. The free app is available from both the Apple App Store and Google Play.  

About Vivelys:

As a member of the Oeneo Group, Vivelys specializes in precision oenology and wine ageing. Vivelys is at the origin of major innovations and has created brands that are now established on all continents: like Boisé®; premium oenological oak solutions, Visio; 1st worldwide patent for Micro-Oxygenation, DYOSTEM®, decision support tool for grape harvest, Scalya®, fermentation and ageing supervision system, and Ecolys®, ecological and economical ecosystem for the production of active ferments. For more information, visit: www.vivelys.com or call 1-707-546-2213.

About G3 Enterprises:

G3 Enterprises is an industry-leading packaging manufacturer and logistics provider.  G3 Enterprises leverages its wide breadth of expertise to help our customers by focusing on innovation, quality, and technical services. Our mission is to provide creative, integrated solutions for beverage and ag industry partners with quality packaging products and supply chain services. For more information about G3 Enterprises, visit:  www.g3enterprises.com  or call   1-800-321-8747.

Vivelys has been talking about oxygen management for years; they have established themselves as the experts in the field, and now they are proud to see the industry truly validate the need for the insights they have developed. “I think the industry is catching up; at the time when we started with oxygen development and microxygenation in general, we were a little ahead of time,” says Karine Herrewyn, Managing Director at Vivelys. “Now we are seeing more and more interest in the interaction between our oak product and our know-how in terms of oxygen management.”

In today’s business climate, many wineries are looking for ways to save on costs without sacrificing quality, and Vivelys offers powerful tools for wineries that want to move from barrel ageing to oak ageing, and in addition gain more control and precision in their winemaking.

“Wineries are faced with reduction of cost, harvests that are not what they used to be, grapes that are harder to ferment, and the need to grow and have margins,” says Cecilia Cunningham, a California-based Vivelys consultant. “We have the tools that are already adapted to that, so it’s like the ripeness of the market and the ripeness of our knowledge and tools are coming together to provide the solutions.”

Cecilia Cunningham and Karine Herrewyn

The range of Boisé oak chips designed to impart very specific flavor profiles to the wine was Vivelys’ original oak product, but in recent years they have expanded into offering staves that also have very precise and distinct profiles: three 7mm staves two years ago, two 20mm staves last year, and now a new third 20mm stave.

For winemakers that are used to working with barrels, a move to staves is easier than chips because of the similar flavor extraction time, and even the two different thicknesses of staves can offer distinct profiles. “What we’ve seen in terms of result is that when we have a thin stave, we’re able to increase sweetness in the wine, and when we have a thicker stave, we’re able to add more tannins to the wine, so we increase structure and richness overall,” explains Cunningham. “So you can really play according to the wine you have. If you have a wine that’s dry and maybe a little aggressive, you might want to go with a sweeter, thinner stave. If you want something more full and more midpalate, you can use a thicker stave. And you can mix them, so the idea is that we have ingredients that you can combine and adapt.”

The newly launched 20mm stave is called 20.5, indicating the width and toasting level; Cunningham explains, “We complete the range with different toasting levels. The .1 is going into a very direct vanilla style, .3 a spicy caramel style, and the .5 going toward more smoky, toasted notes.”

The reason the 20.5 stave wasn’t launched alongside the 20.1 and 20.3 last year is simple; it wasn’t ready. The Boisé brand is built on a promise of precision and consistency, so they decided to wait and continue their research. “It’s not only a question of heating or temperature,” says Herrewyn. “It’s more complex than that; we work on analyzing the raw material, we sort it into classes, and after we have toasted the staves, we analyze again. And if it doesn’t fit the profile, we don’t sell it.”

The complexity in achieving the ideal result doesn’t end with the oak product but extends into the interaction with oxygen and when the oak is introduced in the process. “We’re really aiming our focus on how ageing can actually start a little earlier. We can apply oxygen in fermentation in a complementary way, so you can start really fine-tuning your profile early on and have a result that’s way more powerful because the earlier you start, the better the results are,” says Cunningham.

The complexity and the advantages that can be made from understanding and utilizing it is why winemakers come to Vivelys. “Most of our R&D has been based on the interactions of oak and oxygen with lees and microorganisms, so we have a good understanding of what we need to manage to get to a certain wine profile,” explains Cunningham, “and the oak, whether it is in fermentation or ageing, interacts differently with oxygen and with the yeast. This knowledge allows us to better help our customers.”

Boisé staves and oak chips are distributed by G3 Enterprises in the United States. Customer technical consultations by Vivelys specialists are available and at your service. For more information, please contact G3 Enterprises at G3.Info@G3enterprises.com or Cecilia Cunningham at cc@vivelys.com – 707-480-3272.

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Over 300 analyses in blocks followed by Vivelys’ Dyostem system are showing signs of a complicated harvest. “I’m waiting, but I can’t smell any aromas in my Cabernets,” and “the brix values aren’t moving!” are common expressions heard this harvest, especially in the Napa area.

In fact, in Napa Valley we have observed one of the lowest years in terms of average sugar load on record. This has a direct consequence on lower aromatic potential. If harvested early, there is an increased chance of finding wines with weaker mid-palates and less ripe profiles, given the low stress and atmospheric impact. Or on the contrary, aggressive tannins and low aromas if harvested too late.

How to boost volume and stabilize the aromatic potential of your wines

As mentioned above, the ripening conditions did not allow the plant to synthesize anthocyanins and aromas at the level of previous vintages. The challenges of this vintage will therefore be to stabilize the color and preserve the fruit of the wines. In this case, the winemaker can overcome these obstacles with the addition of oxygen and oak.

Oxygen Management

To stabilize the color of weaker wines, it is important to add a significant amount of oxygen (about 10 to 15 mg/L) at the early stages of winemaking. This can be done through Vivelys’ SCALYA Safe solution, which controls the oxygen supply equipment and ensures that the right amount of oxygen is provided during alcoholic fermentation. The combination of oxygen and Boisé untoasted oak, BF and BFP, can increase color stability during fermentation.

To manage reactive tannins and gain mid-palate, this initial oxygen supply must be continued by a prolonged supply of oxygen during aging. Depending on the concentration and aromatic objective, this could involve a further addition of 10 mg/L spread over a few months.

Oak Management

To increase roundness and enhance the fruit, oak alternatives can provide specific touch-ups that will adjust the original characteristics of the wine. In particular, the use of SC100 and BF between 1-3 g/L can provide certain volume in the mid-palate and enhance the fruitiness. DC190, used at 2g/L during alcoholic fermentation, could also be an option to soften the palate.

To increase the structure and reduce the perception of vegetal characteristics, it is necessary to target vanilla or the spicy/caramel oak profiles. With Boisé Inspiration staves #20.1 and #20.3, the wine will have a better integration of fresh fruit aromas while significantly increasing the overall volume in the mouth.

Vivelys has a strong U.S. based consultant team that provides technical field support to help winemakers leverage the full potential and achieve optimal oak wine integration for their target wine profiles. Boisé staves and oak chips are distributed by G3 Enterprises in the United States. For more information please contact:

Cecilia Cunningham, cc@vivelys.com – 707-480-3272
Galina Seabrook g3.info@g3enterprises.com – 707-657-3254

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The oak barrel is the benchmark tool for premium winemaking with its slow addition of oxygen and gentle extraction of oak components that enhance a wine’s flavor, complexity, and mouthfeel. But for all its benefits, the uncontrolled inputs of oxygen and oak components can be a problem for certain wines that require a more customized approach.

“We think the tools should adapt themselves to the needs of the wine,” says Laurent Fargeton, Vivelys France Oak & Winery Solutions Manager. “To achieve the full benefits of barrel ageing, we need to adjust the parameters involved in ageing, to fine-tune them and find out what the perfect ageing method is for every kind of wine.”

Some wines might not be strong enough to stand the oxidative aging, but would still benefit from the oak compounds, and Fargeton says “sometimes the wine needs more oxygen than the barrel is providing, that’s why alternative aging could provide a solution to better control this process”  

Although the barrel is a very useful tool for certain wine styles, other styles may need a greater level of control that cannot necessarily be achieved with a barrel. Thus, Vivelys set out to understand each part of the process interactions between oak and wine as well as wine and oxygen. “We wanted build knowledge, understand every part separately, and then bring them together,” explains Fargeton.

A barrel’s first purpose is to be a vessel that contains wine, and research shows that wine only penetrates 2-4 mm of the barrel bringing approximately 25 grams of oak compounds per liter into contact with the wine, and only half of the oak compounds are extracted in the first year of use. Whereas wine will fully penetrate even a thick winemaking stave and allow for a more efficient absorption of oak compounds.

The phenolic and aromatic compounds affecting wine profiles make up 5-10% of untoasted oak, and analysis of barrel flavor profiles revealed huge differences depending on toasting levels. Furthermore the compounds contained in the oak can vary widely not just between oak species and forest locations, but even more between individual trees, making consistency and predictability across barrels very difficult.

During the winemaking process the wine that comes into contact with oak also affects the intensity of flavor profile imparted. Using oak during alcoholic fermentation generally decreased the sensory intensity of the oak flavors, except smokey/toasted oak profiles. “If you have the time, I recommend adding oak after alcoholic fermentation to not waste the potential of the oak,” says Fargeton.

Recent research also shows that the level of oxygen wine is exposed to in the barrel isn’t uniform across time, and up to 25% of the oxygen exposure of a one year ageing happens in the first month. This Oxygen Initial Release (OIR) is from oxygen contained in the oak, but after two months the permeability or Oxygen Transfer Rate (OTR) of the barrel determines the amount of oxygen the wine is exposed to.

Micro oxygenation (MOX) experiments revealed that oxygen levels can have a big impact on the wine, both on its own, but also as a factor in oak and lees character absorption. “The point is to define how much oxygen a wine can consume without negative effects,” says Fargeton. “There are some wine profiles where oxygen is more important than oak.”

While micro oxygenation during oak integration generally decreases the intensity of oak characteristics in the wine, it also enhances the mouthfeel perception. And the exact dosage of oxygen greatly impacts how the lees influence the mouthfeel of the wine.

Vivelys developed the range of Boisé oak chips and new Inspiration staves with specific and reliable oak characteristics that winemakers can use to get consistent and predictable results in combination with their Visio micro-oxygenation tool, bringing together the benefits of barrel ageing at a lower cost and higher level of control with the option to customize to process the specific needs of the wine and the winemaker’s goals.

To help winemakers use these tools effectively, Vivelys created a matrix of six wine needs to serve as a guide, but also built all their accumulated knowledge into the Visio Assistant, so that winemakers can use the research-based micro oxygenations programs to meet their winemaking goals. “Visio Assistant builds on the matrix with a program that uses initial features and target objective to determine MOX levels,” explains Fargeton. “With Visio Assistant you can get results without the extensive learning period to master micro oxygenation”

Vivelys has a strong U.S. based consultant team that provides technical field support to help winemakers leverage the full potential and achieve optimal oak wine integration for their target wine profiles. Boisé staves and oak chips are distributed by G3 Enterprises in the United States. For more information or samples, please contact G3 Enterprises, at G3.Info@G3enterprises.com.

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Vivelys’ Boisé and G3 invite you to the 2nd annual technical meeting, Branch Out, Explore Oak. We urge you to “Think Outside the Barrel”. This interactive meeting aims to provide a deeper understanding on what is essential from oak selection to wine integration including the evaluation of raw materials, the management of oxygen, and the use of high-quality oak in winemaking.

Vivelys Oak and Winery Solutions Manager, Laurent Fargeton, will deliver a presentation examining the 25 years of research dedicated to truly understanding the barrel and its functions, ranging from the barrel itself, to the wine, and everything in between. We will discover how this research in combination with Vivelys know-how helped pave the way in developing new solutions in terms of alternative aging that could be adapted to any kind of wine. There will be an opportunity for questions and discussion.

Following the presentation will be a comprehensive wine tasting with our new range of Boisé® Inspiration staves. The meeting will close with a complimentary lunch with industry peers.

Program Schedule Thu, March 21, 2019

10:30 AM: Presentation 
Laurent Fargeton, Vivelys France Oak & Winery Solutions Manager

11:00 AM: Tasting 

12:00 PM: Lunch

This is an exclusive invitation for qualified winery personnel and media. Limited seating is available. RSVP today.

Any inquiries, please email G3.Info@G3Enterprises.com.

Location: Farmstead at Long Meadow Ranch