{"id":3830,"date":"2022-08-01T16:01:27","date_gmt":"2022-08-01T14:01:27","guid":{"rendered":"https:\/\/www.lev2050.com\/article-in-the-revue-des-oenologues-magazine\/"},"modified":"2025-05-20T11:35:53","modified_gmt":"2025-05-20T09:35:53","slug":"article-in-the-revue-des-oenologues-magazine","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/article-in-the-revue-des-oenologues-magazine\/","title":{"rendered":"Article in the “Revue des \u0152nologues” magazine"},"content":{"rendered":"\n

Article in the “Revue des \u0152nologues” magazine<\/h1>\n\n\n\n

The well-known French magazine “Revue des \u0152nologues<\/a>” has published an article on LEV2050 in its 184th issue (July 2022).<\/p>\n\n\n\n

In this article, several French wineries talk about their experience. They also give their opinion on bioreactors, studies, and much more.<\/p>\n\n\n\n

Our company is first introduced recalling the European Horizon2020 prize that we were awarded thanks to the ECOBIOMASS project. This project allows wineries to know their terroir, and use their own yeasts, bacteria or nutrients. This allows them to produce wines with unique profiles, in a totally efficient way thanks to our patented bioreactors.<\/p>\n\n\n\n

\"Revue<\/figure><\/div>\n\n\n\n

What does the article say?<\/h2>\n\n\n\n

Ch\u00e2teau Grand Boise <\/h3>\n\n\n\n

Yoan Aglietti, from the Ch\u00e2teau Grand Boise winery, comments that “the indigenous selection<\/strong> is part of our project to convert to biodynamic viticulture and to reinforce the identity of the winery’s vineyards. The use of indigenous yeasts is essential to reveal the terroirs. The presentation of the phylogenetic trees demonstrates LEV2050’s technical mastery and the quality of the wines produced in microvinifications”.<\/p>\n\n\n\n

Fran\u00e7ois Lurton<\/h3>\n\n\n\n

Xavier-Luc Linglin, technical director of the Fran\u00e7ois Lurton winery, says: “In the mixed microvinifications<\/strong> carried out by LEV2050, the organoleptic characteristics of the different grape varieties are clearly distinguishable. We were thus able to create a blend for our wines. It is a controlled action and a non-invasive process.<\/p>\n\n\n\n

Grand Verdus<\/h3>\n\n\n\n

Thomas Le Grix de la Salle, from the “Grand Verdus” winery, tells us that he has gained a better knowledge of the typicity of the yeasts<\/strong> of his terroir, in order to know and use the most qualitative strains. Thomas also tells us about the BR-LEV2050\u00ae bioreactors<\/strong>: “The bioreactor is economically interesting to reduce the use of yeast”.<\/p>\n\n\n\n

Vignobles de Larose<\/h3>\n\n\n\n

Benjamin Bruneau of Vignobles de Larose says: “The reactor <\/strong>process allows better knowledge and control, and opens up new technical horizons that we didn’t know before. Next year, we will generalise it to our entire production”. They are also interested in the use in the viticulture<\/strong>, because “it allows us to optimise the equipment throughout the year”.<\/p>\n\n\n\n

Ch\u00e2teau La Tour Carnet <\/h3>\n\n\n\n

Nicolas M\u00e9ro, from Ch\u00e2teau La Tour Carnet, highlights the “reduction of yeast and bacteria costs<\/strong>, the standardisation of inoculation quality, and the real time savings”.<\/p>\n\n\n\n

Maison Sinnae (Laudun-Chusclan)<\/h3>\n\n\n\n

Pierre Deylaud, from Maison Sinnae (Laudun-Chusclan) explains the economic and time savings. He also comments on the possibility of using the \u00aeLEV2050 Bioreactors for bioprotection<\/strong>. He adds, “In the two campaigns we carried out with the bioreactor, there was no fermentation stoppage. The production of autolysates allowed us to improve organoleptic profiles”.<\/p>\n\n\n\n

Coteaux de Grambois y Cellier de Marenon<\/h3>\n\n\n\n

Naiana Rabelo-Klein, from Coteaux de Grambois and Cellier de Marenon, emphasises the same: “Our wines have improved in terms of aromatics, clarity and freshness<\/strong>“.<\/p>\n\n\n\n

LEV2050<\/h2>\n\n\n\n

If you would like to know more about our products, about our services or about LEV2050, do not hesitate to visit our website<\/a>. There you will be able to find all the information you are looking for. We hope you liked it!<\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

“Revue des \u0152nologues” has published an article on LEV2050, where French wineries talk about their experience and their opinion on bioreactors, studies, …<\/p>\n","protected":false},"author":1,"featured_media":3463,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[97],"tags":[127,162,278,148,128],"class_list":["post-3830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english","tag-fermentation","tag-microvinification","tag-pied-de-cuve","tag-wine","tag-yeast"],"_links":{"self":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/3830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/comments?post=3830"}],"version-history":[{"count":0,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/3830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media\/3463"}],"wp:attachment":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media?parent=3830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/categories?post=3830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/tags?post=3830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}