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THIOLS, PRECURSORS OF AROMAS

Various compounds called varietal thiols, are aromatic precursors in grapes. MARTIN VIALATTE® has developed products that help you to preserve and express these thiols so as to optimise the wine’s aromatic profile.

Discover the MARTIN VIALATTE® process for optimising thiols together with our whole range of dedicated products.

12 products

Yeasts products

Neo

NEO® CRISPY

Yeast product rich in amino acids and reducing compounds to preserve the freshness potential of white and rosé wines.

Yeasts

So
SO DELIGHT - Levure Oenologique Blancs Et Rosés

SO.DELIGHT®

Yeast for the production of aromatic white and rosé wines.
Vialatte Ferm

VIALATTE FERM® W28

Yeast for the production of aromatic white and rosé wines of modern style.
Vitilevure

Vitilevure® Tonic Yseo

Reveals thiol-type varietal aromas and terpenes for white and rosé wines with intense, complex and refreshing crispness aromas great freshness wines.
Vitilevure

Vitilevure® KD

Resistant to low temperatures, for wine with strong characteristic aromas.

Nutrients

Nutriment révélateur

ACTIFERM OR

Organic nutrient for regular and complete yeast nutrition.
Nutriment révélateur

NUTRICELL® AA

Organic nutrient, for the optimisation of aroma production during alcoholic fermentation.
Nutriment révélateur

NUTRICELL® FULLAROM

Organic nutrient for a high production of aromas on neutral or diluted grapes.

Fining of musts

Collage non allergène
ORIGIN-SH - Collage Préservation Des Thiols Volatils

ORIGIN SH

Innovative and specific must fining product to limit the risk to limit the risk of degradation of thiols.

Tannins

Tanins de vinification

SUBLIWHITE®

Tannin blend specifically developed for the clarification, stabilisation and balance of white and rosé wines.