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New products



New products
 

DISCOVER OUR NEW PRODUCTS



NEW ENZYMES : VIAZYM RANGE


VIAZYM CLARIF ONE

VIAZYM CLARIF ONE is a liquid pectolytic enzyme preparation used for the fast clarification of white and rosé musts. This enzyme enables obtaining compacted lees.
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VIAZYM CLARIF PLUS
VIAZYM CLARIF PLUS is a special preparation for fast and efficient clarification of pectin-rich musts.
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VIAZYM CLARIF EXTREM
VIAZYM CLARIF EXTREM is a very concentrated liquid enzyme. It promotes obtaining low turbidity musts while providing excellent results on altered harvests. VIAZYM CLARIF EXTREM is adapted to “amylic” processes and obtains very clarified musts. This enzyme is likewise indicated for cold stabilization with the development of varietal aromatic characteristics.
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VIAZYM MP
VIAZYM MP is a special preparation used for optimizing skin maceration while improving pressing, settling and thus the quality of musts coming from skin maceration. This enzyme likewise optimizes pressing and increases juice yield. VIAZYM MP results in improved clarification of musts and fast settling. This increases the extraction of aromatic precursors during skin maceration and releases glycosylated aromas.
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VIAZYM AROMA
Based on its specific composition, VIAZYM AROMA improves wine quality, enhances clarification of musts, facilitates subsequent filtration of wine and increases varietal aroma by releasing aromatic terpenes (terpenic glycosides) from naturally occurring precursors in the must.
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VIAZYM EXTRACT ONE
VIAZYM EXTRACT ONE is a pectinase enzyme preparation used to extract phenolic compounds of grapes during red wine-making. This enzyme is recommended for improving red maceration (pre and post fermentation) and for facilitating pressing and clarifying of red musts.
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VIAZYM EXTRACT
VIAZYM EXTRACT is particularly adapted to skin maceration for white grape harvests for the extraction of aromas, full and full bodied aromas. This can likewise be used for red wine-making maceration for extracting and stabilizing color, the structure and the aromas of the wine.
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VIAZYM EXTRACT PREMIUM
VIAZYM EXTRACT PREMIUM is a pectinase preparation containing a large array of complementary activities. Based on its specific composition in secondary activities (protease acid), VIAZYM EXTRACT PREMIUM participates in breaking down proteins in view of preventing the precipitation of coloring matter. Wines obtained are more complex, very colorful with a tannic structure which together give rise to good ageing potential. This preparation is to be used on high polyphenolic potential vine varieties or those requiring fast extraction of tannins for faster color stabilization or on high potential harvests in long maceration in view of producing wines to be aged, either on partially altered harvests in order to quickly extract tannins and color.
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VIAZYM THERMO
VIAZYM THERMO is a specific liquid and concentrated enzyme which is used after thermo-treatment: on musts from 65 °C. It breaks down pectins and colloids released during heat treatment and improves filterability of thermo-treated musts and corresponding wines. VIAZYM THERMO results in filtration sediment savings.
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VIAZYM ROUGE
Micro-granulated enzyme, VIAZYM ROUGE breaks down pectins and clarifies more quickly. This enzyme develops the color and fruitiness of red wines. VIAZYM ROUGE participates in reducing vegetal notes.
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VIAZYM FLOT
VIAZYM FLOT is a liquid pectolytic enzyme preparation used for the flotation of musts. It promotes the rising of the very compacted suspension deposit cap.
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VIAZYM ELEVAGE
VIAZYM ELEVAGE is a ß-glucanase concentrated preparation. It perfects maturing on lees and results in more complex wines with more volume. VIAZYM ELEVAGE improves the clarification and filterability of juices and glucane-rich wines.
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VIAZYM FLUX
VIAZYM FLUX is a liquid pectinase and ß-glucanase concentrated enzyme. It breakdowns pectins and glucanes. VIAZYM FLUX helps static clarification of raw wine and improves prior to bottling filterability. VIAZYM FLUX is at the origin of media filter savings.
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GREEN RANGE


PROVGREEN PURE MUST

Pea proteins selected for the clarification and oxidation treatment of must.
Rapid flocculation with the suspended particles present in the must together with optimum clarification.
Removes the oxidized and oxidizable polyphenols from musts.
Preventive and curative treatment with regards to the oxidation of musts similar to a treatment with casein.
Produces compact sediments and provides better results than with an animal based fining treatment.
Confers fresh aromas and preserves the colour of white and rosé wines.
Prevention and moderate treatment with regards to the oxidation of white and rosé musts or thermovinified red musts.
Treatment of musts obtained from damaged grapes (botrytis).
Clarification of white or rosé musts or thermovinified red musts.
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PROVGREEN PURE WINE

Pea proteins selected for the fining and refining of wines.
Rapid flocculation with the suspended particles present in the must together with optimum clarification.
Improves the organoleptic properties of the wines: removes aggressive tannins and bitterness and produces a suppler and rounder palate.
Enhanced aromas with highlighted fruity characters.
Produces compact sediments and provides better results than with an animal based fining treatment.
Prepares the wines for filtration before bottling.
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PROVGREEN FLOT

Pea proteins selected for the clarification of must through flotation.
Rapid flocculation with the suspended particles present in the must.
During flotation, the flocs rapidly rise to the top of the tank thanks to the gas bubbles to form a compact cap.
Removes the oxidized and oxidizable polyphenols from the must.
Positive impact on the aromas of musts and wines.
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BENTOGREEN

Preventive treatment of white and rosé musts against oxidation and protein instability.
Removes the oxidized and oxidizable polyphenols from the must.
Removes unstable proteins thus protecting the wine from protein casse.
Regulates the fermentation.
Produces wines with fresher aromas and colour.
Prevents the oxidation of white and rosé musts.
Preventive protein stabilization of white and rosé wines.
Treatment is compatible with organic wine regulations.
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NEW YEASTS


VIALATTE FERM R71

VIALATTE FERM R71 is a S. cerevisiae yeast selected for its capacity for producing intense red and rosé wines which are fresh and fermentative (small red berries, strawberries, red currants, etc). VIALATTE FERM R71 is very robust and allows alcoholic fermentative to be carried out under good conditions even with limiting factors (alcohol, low temperature, low turbidity …). This product can be used for traditional wine making or for thermovinification. VIALATTE FERM R71 is recommended for producing supple and fruity red and rosé wines with an international style.
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VIALATTE FERM R96

VIALATTE FERM R96 is a S. cerevisiae yeast particularly recognized for developing grape potential and for its versatility. VIALATTE FERM R96 adapts remarkably well to different vine varieties and different degrees of ripeness to make young or long ageing wines. The aromatic profile is orientated towards red and dark berry notes going toward spicy and balsamic notes (pepper, eucalyptus, licorice, etc). Wines produced are complex and have great aromatic freshness. VIALATTE FERM R96 is recommended for wine-making with Syrah, Merlot, Cabernet, Mourvèdre vine varieties.
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VIALATTE FERM R82

VIALATTE FERM R82 is a S. cerevisiae yeast selected for making wine with high maturity grapes and for making medium to long ageing red wines with a ripe fruit profile (red or dark berries). VIALATTE FERM R82 likewise limits the reduction of certain sensitive vine varieties such as Carignan or Syrah.
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VIALATTE FERM R100
VIALATTE FERM R100 is a S. cerevisiae yeast selected for making round and fruity wine to be aged for a short or medium term. This yeast has very good fermentation capability and demonstrates perfect control over alcoholic fermentation: very good fermentative kinetics, aromatic clarity with very low volatile acidity. VIALATTE FERM R100 is used for making intense, clear, fruity and very full in mouth wines due to its production of glycerol. This product is adapted to all types of vine varieties.
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VIALATTE FERM W12
S. cerevisiae galactose – selected for making white, rosé and red wines VIALATTE FERM W12 optimizes aromatic finesse and full-rounded flavor. VIALATTE FERM W12 is quickly autolyzed and is thus perfectly suited for ageing in tanks or barrels with stirring of lees. The qualitative potential and the varietal character of grapes grown and harvested under best conditions is thus preserved. VIALATTE FERM W12 is recommended for Chardonnay, Muscadet, Viognier vine varieties. VIALATTE FERM W12 is a robust yeast and is likewise recommended in the event of fermentation stops
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YEAST NUTRIENTS


NUTRICELL AA

Organic nutrient supplement, rich in amino acids, for high quality alcoholic fermentations.
NUTRICELL AA is a nutrient exclusively made from inactivated yeasts that were selected for their high amount of amino acids and vitamins and their ability to slowly release those compounds into the medium.
NUTRICELL AA qualitatively compensates an average nitrogen deficiency.
NUTRICELL contributes to smooth fermentations and expresses clear aromas.
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NUTRICELL

NUTRICELL is a complex nutrient containing the necessary nutrients for alcoholic fermentation, including thiamine, mineral nitrogen and inactive yeasts. Added to yeasting or during AF, it efficiently activates the start of AF and prevents sluggish fermentations under difficult conditions.
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NUTRICELL INITIAL

NUTRICELL INITIAL is a nutrient rich in amino acids, vitamins, minerals and more particularly in survival factors. It is recommended for optimizing yeast performance under difficult conditions. NUTRICELL INITIAL improves fermentations and the organoleptic qualities of wine by limiting negative compounds such as volatile acidity and H2S.
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NUTRICELL START

NUTRICELL START is a complex nutrient, without sulphates, recommended for activating alcoholic fermentation. Added to yeasting, it provides the elements necessary for ensuring complete yeast nutrition: vitamins (thiamine), minerals, mineral and nitrogen, survival factors.
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NUTRICELL FINISH

NUTRICELL FINISH is a thiamine and yeast derivative based nutrient, developed to prevent or correct the case of sluggish or stopped fermentations. Added during AF, it detoxifies the medium and provides nutrients necessary for yeast to finish alcoholic fermentation.
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NUTRICELL FML

NUTRICELL FML is an nutrient based on yeast derivative rich in amino acids and survival factors. NUTRICELL FML provides quality nutrition to lactic bacteria, reduces the latency time after inoculation of bacteria and accelerates MLF
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NUTRICELL SB

NUTRICELL SB is a complex nutrient that can be used to elaborate organic wines according to the UE regulation 203/2012, specifically developed to start the alcoholic fermentation of organic wines efficiently and ensure a complete and qualitative fermentation
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LACTIC ACID BACTERIA


EASYLACTIL

For simple, fast and controlled malolactic fermentations.
EASYLACTIL is a lactic acid bacteria. Oenoccocus oeni was selected to simply and efficiently carry out malolactic fermentations in red wines.
EASYLACTIL adapts and ferments under standard conditions of vinification: pH. > 3.2 ; TAV < 14% Vol.; Free SO2 < 10 mg/L and total S02< 40 mg/L..
EASYLACTIL contains bacteria that are ready +o be used and do not need to be acclimatized.
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2 NEW YEAST PRODUCTS

NEO CRISPY

To preserve the freshness potential of aromatic white and rosé wines.
Rich in amino acids and peptides, NEO CRISPY is a yeast product suitable for the elaboration of aromatic white and rose wines.
Used at the beginning of the vinification process, NEO CRISPY efficiently protects the aromatic compounds and the color of wines.
NEO CRISPY strengthens the natural resistance of musts against oxidation.
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NEO SWEET

To elaborate round red wines with more volume.
Like NEO CRISPY which is suitable for the elaboration of modern red wines, NEO SWEET is a yeast product rich in parietal polysaccharides suitable for the elaboration of light or concentrated red wines.
NEO SWEET strongly reacts with polyphenols and thus reduces significantly the astringency, and develops the roundness and volume of body desired by customers.
NEO SWEET is used at the beginning of the vinification process or later at the end of ageing.
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New TANINS


SUBLIPROTECT

SUBLIPROTECT is an association of gallic, ellagic and proanthocyanidin tannins and inactive dry yeast which is rich in reducer elements. This preparation was specifically developed for the color protection and stabilization in addition to preserving aromas over time.
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SUBLISTAB

SUBLISTAB is a blend of ellagiques and proanthocyanidiques tanins weakly polymerized, SUBLISTAB was specifically developed for protecting and definitively stabilizing wine color. This is a top choice tannin for thermo-vinification type procedures.
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