BIRTH OF THE DIWINE® PROJECT
1st laboratory tests
Presentation of the project to the OIV by Oenofrance
French patent for the use of DIWINE® range in musts and wines
Adoption of the oenological practice by the OIV
Adoption of the oenological practice by the European Union
Diwine® is a range of four enological products formulated on the basis of research carried out by Oenofrance from 2003 to 2007 on the interest of using a complex that chelates heavy metals in musts and wines. A patent application has been taken out on this innovative method, which was also adopted by the OIV and the EU in 2015.
Œnofrance is the only company in the market to offer this type of specialty to winegrowers today. The products in the Diwine range are not just ordinary fining agents. They form part of a new generation of vinification aids with multiple properties. This is because they are the only agents that act at five different levels of vinification: protection against oxidation, optimization of aroma production, improvement of yeast metabolism, removal of heavy metals and enhancement of the organoleptic profile.
What are the multiple Diwine®'s properties ?
optimises the production of aromas
• Optimum revelation of thiols
• Increases the aromatic potential (fermentation esters and varietal aromas)
SLOWS DOWN THE ENZYMATIC REACTIONS OF OXIDATION
• color stability
• Stability of polyphenols
• Freshness of aromas
ELIMINATES HEAVY METALS
• Compliance with regulatory requirements of marketing
• Decreases the risk of bottle casse
IMPROVES THE ORGANOLEPTIC PROFILE
• Aromatic sharpness
• Roundness in the mouth
IMPROVES YEAST METABOLISM
• Early completion of the alcoholic fermentation
• Decreased risk of organoleptic deviations (H2S, volatile acidity...)
Optimises the revelation of thiol aromas in wines
Diwine® THIOL optimises the revelation of thiols and maintains the aromatic freshness of wines by acting at two levels:
• Removal of heavy metals, particularly copper, responsible for fixing the S-H groups of thiol (4MMP, 3MH, A3MH) resulting in a loss of aromas and typical features of wines.
• Long-term protection of aromas and polyphenols against oxidations.
Impact of adding DIWINE® THIOL on must of Sauvignon Blanc.
Thiols analyses performed on the wine after bottling
Sensory analysis. Impact of DIWINE® THIOL on Colombard
Sauvignon Blanc, Colombard, Petit Manseng, vins rosé de Merlot, de Carbenet, de Grenache...
DIWINE® THIOL increases the concentration of 4MMP, A3MH and 3MH respectively by 27%, 63% and 140% in Sauvignon Blanc and it significantly improves the organoleptic profile of Colombard
Increases the aromatic intensity and volume in the mouth
The constituents of Diwine® ARÔME act synergistically to optimise the generation of aromas by the yeast and to prevent the risk of oxidation of the
aromas and polyphenols.
DIWINE ARÔME also improves balance on the palate, with more sharpness and volume through a release of polysaccharides and mannoproteins.
Impact of adding DIWINE® ARÔME on a must of Viognier
Analyses of aromas performed on wine
Impact of DIWINE® ARÔME on the course of the alcoholic fermentation of a Viognier must
AROMATIC AND VOLUPTUOUS WINES
DIWINE® ARÔME improves the course of alcoholic fermentation and allows obtaining higher concentrations of isomamyle acetate and 2-phenylethanol with notes of banana and rose
Preserves the organoleptic qualities of rosé wines
Diwine® SR extends the life of rosé wines.
Diwine® SR prevents oxidation phenomena very damaging to rosé wines and thus preserves the freshness of aromas and colour desired by the winemaker.
Moreover, Diwine® SR contributes to the stabilisation of rosé wines from a protein perspective.
Impact of adding DIWINE® SR on a rosé must (Syrah - Grenache) on the total polyphenols (D0280) and the oxidisable polyphenols (DO320)
Impact of adding DIWINE® SR rosé musts (Syrah - Grenache) on the yellow colour (DO420)
COLOUR AND AROMAS determining criteria of rosé wines
DIWINE® SR decreases the concentration of polyphenols with a risk of oxidation and reduces the yellow colour of rosé wines
Decreases the concentration of heavy metals in musts and wines
Diwine® 2+/3+ fixes and causes the precipitation of heavy metals with decreasing affinity starting from copper going up to zinc.
Cu2+ > Au2+ = Ag+ = Hg2+ > Fe3+ > Al3+ > Co2+ > Zn2+
Its action prevents casse in bottles and can easily replace the copper and iron removal treatment with potassium ferrocyanide in white wines or iron in red wines using calcium phytate.
Impact of Diwine® 2+/3+ on a red wine with a proven risk of iron casse
Impact of DIWINE® 2+/3+ on two musts showing a very high concentration of copper
Reduces heavy metals in wines
DIWINE® 2+/3+ significantly reduces the concentrations of iron and copper allowing the wines to comply with marketing constraints
The next edition of INTERVITIS INTERFRUCTA will take place in Stuttgart from 27 to 30 November 2016.
OENOFRANCE is taking advantage of this event to present its innovative product DIWINE®. Our scientific, technical and sales teams will be delighted to welcome you at our stand D83 in hall 3 in the French Pavilion UBIFRANCE.
Why not come and meet us and discover this novel patented oenological practice while taking part in a tasting of trials carried out on 2016 vintage wines.