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The enologists in our laboratories are experienced, specialized professionals who combine the skills of enologists with those of chemists, analysts and expert tasters. Some of our laboratories are accredited by COFRAC (Comité Français d'Accréditation) and also take part in inter-laboratory controls.
A pioneer 50 years ago, OENOFRANCE® offered the first active dry yeast specifically for the production of aromatic white wines. In 1981, we produced the first enzymatically hydrolyzed gelatins, with proteins of controlled molecular weight. We contributed to the development of freeze-dried lactic acid bacteria, and were pioneers in the selection of enzymatic activities in enology.
Thanks to a diversified range of products and recognized expertise in exports, OENOFRANCE® maintains and develops its global presence year after year, in order to respond to the specific needs of each country.