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Martin Vialatte Oenologie

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New products



New products
 

DISCOVER OUR NOVELTIES



NEW!

VITILEVURE ELIXIR

This yeast was selected by the Institute for Wine Biotechnology, Stellenbosch University (South Africa) and results from the hybridization of two Saccharomyces cerevisae strains. FOR THE ELABORATION OF AROMATIC WHITE AND ROSE WINES Produced according to the specific Lallemand YSEO process.
ACTIFERM ORGANIC

ORGANIC ACTIVATOR FOR A REGULAR AND COMPLETE YEAST NUTRITION
ACTIFERM ORGANIC is an alcoholic fermentation activator solely made of specific inactivated yeasts, which are rich in nutrients. Part of the must and wine flora, it is a natural source of nutrients. This formula contributes all nutrients essential to yeasts: assimilable nitrogen (through amino acids, inactivated yeasts), vitamins and oligo-elements, survival factors such as lipids.
SUBLI’OAK

Combination of high-end oak tannins. RONDEUR AND EXPRESSION TANNINS.
Subli’Oak is available as micro-granules.
OENOMALIL and OENOLACTIL DL - Malic acid and L- Lactic acid REGULATED ACIDIFICATION
Must and wine acidification with lactic acid has been authorized since August 1st, 2009.
We recommend using OENOLACTIL with red wines. It confers a soft acidity to wines without lactic notes.
We recommend using OENOMALIL with white and rosé wines as it confers freshness to wines. However, it can be used with red wines with low levels of malic acid. Indeed, the addition of malic acid to this type of wine will facilitate the onset of the malolactic fermentation.

THE MVO 3.001 YEAST

Selected from the prestigious Côtes de Nuit vineyard in Burgundy in collaboration with the laboratory Burgundia, this yeast produces strong, complex and harmonious red wines. The tannins are soft, the wines full and complex, but also fresh and fruity. MVO 3.001 was successfully tested during a prefermentative cold maceration. It showed an excellent resistance to SO2 and low temperatures and could suitably multiply during the prefermentative maceration and carried out the alcoholic fermentation under good conditions.
 

THE ALLERGEN FREE SOLUTIONS

QALISOL, A NON-ALLERGENIC PROTEIN ALTERNATIVE TO ALBUMEN

Albumen has long been used to fine red wines while preserving their quality. This traditional fining method is now affected by allergen labelling. In order to offer a fining solution with properties similar to albumen but without allergenic proteins, the Martin Vialatte Œnologie R&D team has developed a combination of different isinglass. This alternative product, called Qalisol, is now available in liquid form in 1 and 5 litre containers. Qalisol allows to fine great red wines according to traditional practices without using allergenic products.

PRZ AF : CASEIN FREE

Softening and clarifying of young red wines.

POLYGREEN : TREATS OXIDATION WITHOUT CASEIN

Different trials carried out in several viticultural regions have shown that it is possible to offer a non-casein product for treating musts and wines against oxidation.

Polygreen meets the objectives which have been fixed: the fight against oxidation, eliminating herby characters and bitterness, re-establishing freshness and the fruity character of the musts end wines which are treated.

CLARISOL : AN "ALLERGEN FREE" ALTERNATIVE TO CASEIN

Clarisol fights against oxidation.

DELTASPEED : A NEW AF FORMULA

Deltaspeed AF eliminates oxidisable and oxidated polyphenols in musts and white and rosé wines.

Its new non-casein AF formula presents the same properties.

ROVGREEN : GLUTEN-FREE PLANT PROTEINS

There are now three "Allergen Free" formulas in the ProVgreen range :

- ProVgreen Must clarifies musts,
- ProVgreen White fines and refines white wines,
- ProVgreen Red clarifies and softens red wines.
 

THE OTHER MARTIN VIALATTE NOVELTIES

 

VITILEVURE QUARTZ

Selected by the Station Oenotechnique de Champagne in the Champagne biodynamics domain, VITILEVURE QUARTZ is intented for eloborating sparkling wines. It has been tested on the Domaine Fleury for the last 8 years, and is recognised for its fermentative qualities in classical fermentation and in bottle fermentation; and for the organoleptic quality of the wines it produces, both delicate and elegant. VITILEVURE QUARTZ is also highly effective for fermentation restart, even in the presence of high fructose concentrations.

THE PERLE RANGE

The cuve close (pressure tank) or Charmat is a specific technique for obtaining sparkling wines. The Station Oenotechnique de Champagne has provided its know-how to create a new range of specific products intended for this particular procedure. During this work, the R&D department’s objectives were :

- To elaborate expressive and aromatic sparkling wines, with no defects,
- To retain the quality of the wine over time,
- To obtain good foam quality.

The Perle range today includes a yeast: VITILEVURE PERLE, a fermentation activator: ACTI’PERLE and FINEPERLE : a combination of yeast and tannin products, to improve foaming and balance in the mouth.

NEW AMPLI RANGE

The yeast products are not only of interets as fermentation activators; they also demonstrate an impact on wine quality. Martin Vialatte Oenologie’s R&D department has worked on several associations between yeast products and other oenological products in order to offer formulas with different properties. The first product in this range is AMPLI SWEET, which develops sweetness and volume on the palate. The second, AMPLI FRUIT, will be released at the end of the year. It emphazises fruit and provides fullness.