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.
Martin Vialatte solutions
NEO CRISPY is a yeast product rich in amino acids and peptides
Yeast for the production of aromatic white and rosé wines.
Reveals the thiol-type varietal aromas of Sauvignon blanc.
Provides aromatic intensity complexity and finesse for making white and rosé wines.
Reveals thiol-type varietal aromas and terpenes for white and rosé wines with intense, complex and refreshing crispness aromas great freshness wines.
Resistant to low temperatures, for wine with strong characteristic aromas.
A nutrient made up exclusively from specific inactivated yeasts selected for their high amino acid content.
A nutrient formulated to provide yeasts with the nutrients required to produce large amounts of fermentation aromas.