Oenoppia, an initiative taken by oenological companies 

Oenoppia is an internationally minded association grouping together the producers of oenological products. 

General oenologists or specialists in a particular field, the member companies of Oenoppia have a common profession: that of developing, producing and marketing oenological products. 

The Œnoppia members represent approximately 85% of oenological products used by wine makers throughout the world.

Wine, a transformed product

« Making wine... I willingly use this expression. In its simplicity, it underlines Man’s primary role. » Emile Peynaud, Œnologue ("Le vin et les jours", 1998).

Wine is the product of the vine and of Man… it involves transforming a raw material, the grape, into a stable, healthy consumer product. It is a complex transformation, both biological (micro-organism intervention) and biochemical (reactions between molecules). Two principal phases are involved: fermentation and stabilization. For ages, Man has been using a whole set of enological practices and products, helping him to "make" the wine. Among the most ancient techniques, to stabilize wines supplementing it with spices, honey or seawater was a common practice in Antiquity.

Today, the range of stabilising techniques is of course different. Above all, the aim is to respect the flavour of the wine. Oenological products and practices provide the means to control fermentation and stabilization phenomena. They play an essential role in the sanitary, gustatory and visual qualities of a wine, aiming to promote the best possible expression of the grapes’ qualitative potential.

Oenology, a science

Oenology,  “the science that deals with wine” is an ancient science, the word having been recorded as early as 1636.

With his work on yeasts, Pasteur was the first to expose a modern oenology, founded on the understanding of fermentation phenomena. Since, science has never ceased to take an interest in wine.

Dozens of universities throughout the world, as well as private Oenoppia member laboratories, work on micro organisms in wine, on its aromatic compounds, its phenolic structure and colour, its polysaccharides, its contaminants…  

Oenology is the science of wine, both specific and pluridisciplinary, bringing into play molecular chemistry, micro-organism biology, physics, sensorial analysis…

Oenological products, derived from the science of wine

Knowledge of the wine constituents and understanding the phenomena involved during vinification are the grounds for developing oenological products that are perfectly consistent with the nature of the wine and wine makers’ objectives.

Oenological products have a wide variety of origins :

•  biological (yeasts, bacteria ...)
•  plant (grape or wood tannins, plant proteins, …)
•  animal (white eggs …)
•  mineral (bentonite …)
•  chemical (sulphur dioxide …)

Within the scope of oenological practices, oenological products essentially allow wine defects to be prevented (oxidation, bacterial contaminations, tartaric precipitations, biogenic amine formation, aromatic deviations, protein haze…), asssure its sanitary quality and consequently promote optimal expression of the wine’s quality in the glass.

In addition to their suitability for use with food-stuffs, oenological products are subjected to particular qualitative specifications (purity, respect for the wine …) by the International Oenological Codex, issued by the International Organisation of Vine and Wine (OIV). Wine is the only food product with an intergovernmental organisation (44 member countries) of a scientific and technical nature.