Station Oenotechnique de Champagne (SOEC)
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 acid bacteria, and was at the cutting edge in the selection of enzymatic activities in oenology. Today, we remain a leader in enological innovations designed to save you time, money and worries.