Our innovations

Our history of more
than 80 years

2024

SELECTYS® THIOL ROUGE est une souche de Saccharomyces cerevisiae appartenant à la collection interne du GROUPE SOFRALAB® et identifiée par le département Innovation, Recherche & Développement au travers d’un programme spécifique.

Cette souche a été sélectionnée pour valoriser les arômes frais et fruités des vins rouges.

2023

PHYLIA® ICÔNE : Mannoprotéines de Saccharomyces Cerevisiae

SPECTRA® THIOL : enzyme spécifique pour libérer les précurseurs thioliques

2024
Launch of SELECTYS® Thiol Rouge
2023
Launch of PHYLIA® Icône and SPECTRA® THIOL
2022
Renewal of ISO 22000 certification, version 2018
2021
Founding of OENOTERRIS®, a new integrated agro-enology program, from grapevine to wine.
2020
Launch of SELECTYS® THIOL yeast resulting from the SELECTYS® program after 3 years of genetic identification studies.
2019
Launch of the KYLMÄ range. A new generation of liquid solutions for total and lasting tartaric stabilization
2017-2022
Research into the precipitation of quercetin in wines and creation of the associated product SPECTRA® QF
2015
Launch of the DIWINE® project: patented concept, worldwide exclusivity resulting from 10 years of research work.
2012
Creation of the BIO range
2010
ISO 22000 certification
2009
Creation of PHYLIA® EPL, Yeast Protein Extract – the first natural glue
2007
Pioneer in the launch of a range of NON-ALLERGENIC products
1989-1990
Launch of the first agglomerating yeast, selected by CICV, in the form of ADY.
1988
Pioneer in the selection of enzymatic activities in enology
1986
Started research into yeast products (hulls, partial autolysate, proteins, mannoproteins, etc.)
1981
Production of the first enzymatically hydrolyzed gelatins, with proteins of controlled molecular weight.
1970-1980
Launch in France of the first specific Active Dry Yeast (ADY), INRA-Colmar selection, for the production of aromatic white wines. First pectolytic preparations for enology.
1943
Founding of OENOFRANCE® thanks to the determination of two men, Mr. Dardant and Mr. Tournel

Innovating for more than 80 years

Several professional areas work together, such as enologists specializing in the process, doctors in microbiology and more. This diversity is essential if we are to understand both the fundamentals and the practicalities.
Thanks to the support of a facility like the MONTAGNAC EXPERIMENTALE CELLAR, the IRD is able to carry out both small-volume cellar tests and large-volume tests with partner customers.