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R&J ŒNOLOGY was established in 2007 to meet the need for winegrowers and cider makers for a high-standard technical support by choosing to provide Oenofrance‘s products, whose innovations from it's six partner oenological laboratories have been proven in all wine regions of the world. In 2013, R&J ŒNOLOGY added a selection of products from Martin Viallatte to complete its product range. 

R&J ŒNOLOGY’s experts provide wineries and cider producers with:

  • in-depth knowledge of the products offered in our range,

  • an overview of the wine sector.


Providing strong technical support is our top priority and the key to our success.



  • 1943 - Oenofrance was founded thanks to the vision of two men, M. Dardant and M. Tournel

  • 1970-1980 - Launched in France the first active dry yeast (ADY), selected by INRA-Colmar and specifically designed for the production of aromatic white wines. First pectolytic preperations for winemaking.

  • 1981 - Production of the first enzymatic hydrolysis gelatins with proteins of controlled molecular weights.

  • 1986 - Initial research into yeast products (hulls, partial autoysates, proteins, mannoproteins, etc)

  • 1988 - Forerunner in the selection of enzymatic activities in oenology.

  • 1989-1990 - Launch of the first agglomerating yeast, CIVC selection in the form of an ADY

  • 2007 - Forerunner in launching a range of NON-ALLERGENIC products

  • 2009 - Birth of PHYLIA EPL, Protein yeast extract, the first finnig agent of natural origin.

  • 2010 - ISO 22000 certification

  • 2012 - Creation of BIO range

  • 2015 - Launch of DIWINE project: patented concept, world exclusive. 10 years of research


  • 1922 - The Sofralab-Martin Vialatte company was set up by Messieurs Martin and Vialatte

  • 1925 - Creation of a testing and research laboratory

  • 1964 - Introduction of membrane filtration. Study of tartrate stabilization; creation and production in our parisian workshop of metatartaric acid index V40

  • 1978 - LACTA B - first casein bentonite compound for the vinification of white wines

  • 1982 - Continuous tartrate stabilsation with the development of VINIPAL. Material for wine chilling, to guarantee tartrate stabilisation of white wines

  • 1983 - Launch of the first Seyal and Verek gum arabic

  • 1985 - GELISOL; pioneer in the development of specific range of fining agents (gelatin)

  • 1989 - Research into oenological tannins, creation of TANIXEL chestnut tannins and of the VITANIL range

  • 1995 - Launch of the enzymology laboratory

  • 1990-2000 - Development of ranges of yeast in collaboration with French research institutes (IFV, SICAREX) in all the French terroirs, to ensure the continuing biodiversity of French grape varieties

  • 1996 - Beginning of research into plant proteins. Pea proteins are selcted by Martin Vialatte and are the first plant alternative in winemaking to fining agents of animal origin

  • 2004 - Beginning of research into caroxymethylcellulose (CMC), cellulose derived from wood for tartrate stabilisation of white wines

  • 2005 - Validation of plant proteins by the International Organization of Vine and Wine (OIV) and by the European Union. Launch of PROVGREEN range, the first range of products based on pea proteins

  • 2008-2012 - Selection program and launch of of the VIALATTE FERM range, a new generation of yeast to celebrate the 90th anniversary of Martin Viallate

  • 2009 - Launch of the CRISTAB GC (CMC) range

  • 2010 - The INTERVITIS prize awarded to Martin Vialatte's 'Allergen Free' products

  • 2015 - Launch of KTS range

  • 2017 - Launch of Antartica -  which uses polyamino acid for the tartaric stalibilsation of wines

If you would like to learn more, have questions or want to place an order please contact me at 250-462-9374 or at

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