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Oenofrance USA

Name: Oenofrance USA
Address: 1180 Holm Road, Suite E, Petaluma, CA, 94954, US
Telephone: +17079718270
Price range: $$

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Oenofrance USA

From one winemaker to another. OENOFRANCE® offers sustainable winemaking solutions. Founded in 1943 by two men, Mr. Dardant and Mr.

Tournel, Oenofrance has occupied a central place in the history of oenology for the past 70 years. Oenofrance was the first company in France to offer a yeast specifically designed for the production of aromatic white wines. In 1981, Oenofrance used enzymatic hydrolysis to produce the first gelatins with proteins of controlled molecular weight. Similarly, Oenofrance developed freeze-dried lactic a

cid bacteria, and was at the cutting edge in the selection of enzymatic activities in oenology. Very recently, we reaffirmed our forward-looking approach when we launched Phylia EPL, the result of several years of research carried out in collaboration with Hochschule Geisenheim University, and which is a clear alternative to traditional fining agents of animal origin. We are now present in the heart of the vineyards of France and many other wine producing countries and our teams are comprised or individuals passionate about oenology. They come from a diverse range of complementary backgrounds, are able to provide solutions in all areas of oenology, and adapt them to every vintage.

03/05/2025

PAROLE D'ŒNOLOGUE #7 – How do you handle whites in a challenging vintage?

Each harvest is unique.
In the Alsace vineyard, last season was marked by uneven flowering and regular rainfall, leading to poor sanitary conditions and diluted, vegetal matrices. I witnessed this situation with several clients, and in such cases, we intervened during alcoholic fermentation and aging.

My first recommendation was to use NOQUERCUS® DOUCEUR at 10 g/hL during alcoholic fermentation to protect aromas early on and prevent an increase in color intensity in white wines. This step also helps enhance volume, roundness, and aromatic freshness in aqueous matrices.

Since the lees were of poor quality this year, it was essential to rack quickly after fermentation was completed.
To compensate for this early racking, adding PHYLIA® LF at 20 g/hL helps replicate the protective properties of natural lees. The gradual release of mannoproteins and polysaccharides into the wine allows for aging without microbiological deviations.

Combining this with OENOTANNIN VELVET at 3 g/hL helped strengthen structure and limit oxidation in white wines.

Overall, clients obtained wines that were less sensitive, fresher, and rounder, with reduced vegetal notes. However, I still recommend early bottling for wines that are difficult to stabilize.

Elia Makowka
Technical Sales Representative, Alsace – SOFRALAB® Group

03/04/2025

[RED FOR EVERY SEASON: THE US TOUR 🍇🍷☀️]
The first date of the tour started in McMinnville, OR with Daniele PIZZINATO.
Join us on the next dates and explore solutions for keeping red wines fresh and vibrant amid climate challenges in California!

To register, just click below! 👇
📆 #2 – 03.05 – Petaluma, CA: https://www.eventbrite.fr/e/1212877442079?aff=oddtdtcreator
📆 #3 – 03.06 – Napa, CA: https://www.eventbrite.fr/e/1212971613749?aff=oddtdtcreator
📆 #4 – 03.12 – San Luis Obispo, CA: https://www.eventbrite.fr/e/1213037661299?aff=oddtdtcreator

02/25/2025

[RED FOR EVERY SEASON: THE US TOUR 🍇🍷☀️]

Join OENOFRANCE® USA and explore solutions for keeping red wines fresh and vibrant amid climate challenges in California & Oregon!
Embark on a journey through the renowned wine appellations of California and Oregon with our Red For Every Season Tour. These exclusive technical meetings bring together winemakers, viticulturists, and industry professionals to explore cutting-edge strategies for preserving the freshness and drinkability of red wines in the face of climate change.

Discover innovative solutions, share experiences, and connect with peers who are shaping the future of American winemaking. Don't miss this opportunity to enhance your craft and ensure your wines continue to stand out in an evolving market.
📆 #1 – 03.03 – McMinnville, OR: https://www.eventbrite.fr/e/1212756971749?aff=oddtdtcreator
📆 #2 – 03.05 – Petaluma, CA: https://www.eventbrite.fr/e/1212877442079?aff=oddtdtcreator
📆 #3 – 03.06 – Napa, CA: https://www.eventbrite.fr/e/1212971613749?aff=oddtdtcreator
📆 #4 – 03.12 – San Luis Obispo, CA: https://www.eventbrite.fr/e/1213037661299?aff=oddtdtcreator

11/08/2024

Last week, the OENOFRANCE® Italia meeting took place.

🍷 It was an opportunity to reconnect after the 2024 harvest, sharing reflections on the wines of the vintage and the future market prospects.

🫂 Thanks to significant synergies with our partners Vivelys and Delta Acque, we analyzed the evolving oenological needs, focusing on the unique aspects that set us apart.

💫 Turning ideas into effective products and services to offer practical, modern, and applicable solutions: this was, is, and will always remain the ultimate goal of our work.

10/29/2024

[OENOFRANCE® technical meeting CHILE - MAULE]
🇨🇱Second technical meeting in Chile on 22 October on : “NEW GLOBAL TRENDS IN RED WINES”. Same theme but different region!

🍷Samuel Guerrero area manager and Francesco CAVINI Wood and Oxygen Expert, accompanied by Ramon Bel Managing Director of the SOFRALAB® Group, once again discussed topical issues at this meeting, such as drinkability and thiols in red wines, followed by a tasting session.

🍇Faced with the challenges of climate change, OENORANCE® offers new solutions.

10/28/2024

[OENOFRANCE® technical meeting CHILE - COLCHAGUA]
🇨🇱 On 21 October the first technical meeting was held in Chile on : “NEW GLOBAL TRENDS IN RED WINES”.

🍷 Samuel Guerrero area manager and Francesco CAVINI Wood and Oxygen Expert, accompanied by Ramon Bel Managing Director of the SOFRALAB® Group, discussed current topics such as drinkability and thiols in red wines, followed by a tasting.

🫂 Many thanks to VIU MANENT WINERY for their warm welcome.

09/04/2024

[PAROLES D'OENOLOGUE N°6 - Charmat Method: What strategy do you adopt to work your base wines on a difficult vintage?]

🍾Bases for sparkling wines are difficult to work with because the grapes are not completely ripe, rich in vegetal notes and dry tannins. This is all the more true when yields are low and sanitary conditions are poor. In such a situation, which occurred with one of my customers in the Treviso region, good polyphenol management was a decisive factor in guaranteeing the wine's final structure and preserving its aromatic component.

💫To achieve this, I recommend first working in flotation with OENOVEGAN® EPL at 5 g/hL to skim polyphenols, eliminating tannins that give bitterness and astringency. This step also enables us to manage dry tannins, which have a negative impact on perlage during foaming.

🍇Once the clear must has been racked, it is essential to protect the aroma precursors. There is little oxidative protection during the settling stage. I recommend a yeast derivative like CHARM® AGE, as it not only fulfills this role, but also helps the yeast you choose to maintain a fresh floral note.

🌿Persistent vegetal notes can be eliminated during fermentation with DELTA CHARM® AF at 20 g/hL. The natural stirring you get from fermentation itself amplifies the effect, so that it will have little impact on the future wine.

👉In the end, the customer was able to obtain a wine that retained its aromatic structure without any consequences due to vintage conditions, and was able to add value to the sale of the base wine to the historical sparkling wine buyer/bottler.

Flavio TONIN
Senior Sales Account OENOFRANCE® ITALIA, Veneto, Italy

08/19/2024

[🍷 𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝘁𝗲𝗮𝗺𝘀 𝗼𝗳 𝗢𝗘𝗡𝗢𝗙𝗥𝗔𝗡𝗖𝗘®]

Meet Samuel GUERRERO, our OENOFRANCE® area manager in Chile.

08/14/2024

[NUTRITION IN OENOLOGY : A MINI-SERIES BY OENOFRANCE® - EPISODE #3]

🌿A new era for nutrients is dawning: will you be taking the journey with us ?

🍇With the grape harvest just around the corner, OENOFRANCE® invites you to take part in this mini-series on oenological nutrition.

🔍In this third episode, we take a look at the role of essential vitamins in Saccharomyces cerevisiae.

👉Discover CLIMAX® PRIME, a carefully selected blend of vitamins designed to supplement musts deficient due to global warming.

📽️: https://www.youtube.com/watch?v=jzIb39hfEOY

08/12/2024

[PAROLE D'OENOLOGUE N°5 - How do you control the risk of microbiological contamination?]

🍇 For many years now, the entire wine industry has been looking for alternatives to the use of sulfites. Numerous processes for reducing SO2 doses are being put in place, particularly at harvest reception. At the same time, we are noticing that with global warming, micro-organism populations on grapes or in musts are becoming increasingly difficult to control.

🍷 When my customers don't want to exceed a sulfiting level of 2 to 3 g/hL of SO2 on the grapes or must, I systematically recommend additional treatment with OENOVEGAN® MICRO FA at 15 g/hL for whites and 20 g/hL for reds.

🌿 In my opinion, it's an indispensable “tool” when you want to reduce or avoid the use of SO2 at harvest reception. It allows you to secure the lack of SO2 from a microbiological point of view, and to manage unwanted flora. What's more, it enables the selected yeast to work in optimal, less competitive conditions.

🤩 When processing with bioprotection yeasts, my customers find that OENOVEGAN® MICRO FA gives them a clearer start to AF and more homogeneous fermentation kinetics. Their wines are also cleaner and more balanced in taste.

Stéphane VINCENT
Technical Sales Manager Center-East Switzerland SOFRALAB® Group

08/07/2024

[NUTRITION IN OENOLOGY : A MINI-SERIES BY OENOFRANCE® - EPISODE #2]

🌿A new era for nutrients is dawning: will you be taking the journey with us ?

🍇With the grape harvest just around the corner, OENOFRANCE® invites you to take part in this mini-series on oenological nutrition.

🔍This second episode is dedicated to the results of several years' thesis work on vitamins.

📽️ Press play and explore the unexplored with us to learn more about the vitamin requirements of Saccharomyces cerevisiae: https://www.youtube.com/watch?v=AdUeiV_iuys

08/05/2024

OENOFRANCE® INDIA held its annual seminar on July 23 in Nashik and on July 26 in Bangalore.

🍇 Ashwini AVATE, Area Manager, and Adrien Moreau, Export Director of the SOFRALAB® Group, led the second session, which was rich in exchanges and content.

🔍 Protein stabilization, the thiol process, drinkability and many other topics remained this year's favorite themes.

🫂 We would like to thank you all for your loyal participation every year.

Address

1180 Holm Road, Suite E
Petaluma, CA
94954

Opening Hours

Monday	8:30am - 5pm
Tuesday	8:30am - 5pm
Wednesday	8:30am - 5pm
Thursday	8:30am - 5pm
Friday	8:30am - 5pm

Telephone

+17079718270

Website

http://www.oenofrance.com/

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