SOFRALAB presents

OENOTERRIS® – Quality control starting in the vineyard

Oenoterris® Biostimulants

Under conditions of climate stress and ever-increasing quality requirements for wines, managing grape potential begins in the vineyard.
Oenoterris® biostimulants are designed to support the vine at key stages of its development and to ensure better control over the future wine style.

From vineyard to wine – the smart approach

An agronomic rule that is increasingly applied in oenology is that impact is most effective when applied as early as possible. For a long time, adjustments were mainly made in the winery – during processing, fermentation, ageing and wine stabilization.
Today, the approach shifts even earlier – namely to the vineyard.

Oenoterris® are not classic fertilizers, but products with physiological action that:

Support vine functioning.
Improve reserve accumulation.
Directly influence grape quality.

Modern climate conditions create several limitations for the vine:

– high temperatures (>35–40°C) that block photosynthesis
– water stress → stomatal closure and reduced exchange
– uneven leaf activity
– limited synthesis and transfer of nutrients

The result is uneven ripening, lower aromatic potential and imbalance in the grapes.

Mode of action

The Oenoterris® program is based on three main elements:
✔ targeted amino acids
✔ adapted nutritional base
✔ compounds limiting water and temperature stress

What do you achieve with Oenoterris®?

✔ Improved assimilation of yeast-assimilable nitrogen
✔ Better resistance to water and temperature stress
✔ More homogeneous ripening
✔ Increased synthesis of aroma precursors (thiols, esters)
✔ Better phenolic potential and structure in red wines

Nitrogen content measured in leaf petioles at veraison in plots
with or without application of the Oenoterris® program. Extreme values (LUV+ or LUV-)
indicate nutritional imbalance (excess or deficiency of assimilation).

Cysteine precursor concentrations measured in Sauvignon Blanc must from plots with or without application of the Oenoterris® “Freshness” program.
Distribution of tannin fractions in Syrah must from plots with or without application of the Oenoterris® “Drinkability” program.

Direct impact on wines

Application of biostimulants leads to:

✔ fresher and more aromatic white and rosé wines

Thiols concentrations measured in Sauvignon Blanc wines
obtained from plots with or without application of the Oenoterris® “Freshness” program.

✔ fruitier, balanced and stable red wines
✔ better control over aromatic profile and style

Ester concentrations measured in Syrah wines obtained from
plots with or without application of the Oenoterris® “Drinkability” program.

Oenoterris® Programs – solutions according to wine style

Instead of a universal approach, the Oenoterris® range offers targeted programs adapted to the desired wine style.

PROGRAM “FRESHNESS”

This program focuses on aromatic intensity and freshness in white and rosé wines. The combination of Oenoterris® Fleur + Oenoterris® Arôme stimulates the synthesis of thiol and ester precursors and improves aromatic potential already in the must.

RESULTS:

More expressive aromas.
Preservation of acidity and fresh profile.
Better drinkability and aroma persistence.

PROGRAM “DRINKABILITY”

The “Drinkability” program is aimed at balance, softness and easy consumption. The combination of Oenoterris® Fleur + Oenoterris® Expression leads to better harmony between alcohol, acidity and structure.

ENOLOGICAL BENEFITS:

Softening of tannins in red wines.
Improved overall balance and texture.
More balanced and easy-to-drink wines with an expressive fruity profile.

Oenoterris® does not replace good viticultural practices, but complements them by enabling control of climate stress and wine style directly in the vineyard.