New generation of winemaking auxiliaries

discover Diwine®

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a concept

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.

discover the 4 formules

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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
• Elegance

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

+27%

+63%

+140%

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

HEAVY METALS

MECANISM AND IMPACT ON THE ORGANOLEPTIC PROFILE OF WINES

PROGRAM

New Ways

to increase aromatic and mouthfeel intensity in your wines while enhancing their shelf life

How to manage

color extraction and stabilization for more vibrant and intense wines

Improved Yeast Nutrition

for more secure and complete fermentations

No Added SO2 Wine Making Techniques

How to reduce

the impact of spoiling micro-organisms and how to resolve their impact in wine.

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