Testimonials

We are very satisfied with Oculyze. With Oculyze we were able to reduce the amount of yeast we needed and we achieved a more controlled fermentation.I can recommend the Oculyze system mainly to sparkling wine producers, but I must also say that we haven’t tested it during the wine fermentation process.
The Oculyze system has helped us a lot in the production of yeast batches for the second fermentation in the bottle with sparkling wine.

Isabelle Hein

I have integrated the use of the smartphone microscope with our students who are enrolled in the dual degree course Viticulture and Oenology during their microbiological internship; by eliminating the tedious counting of the Thoma counting chamber, the students were much faster. Very easy to handle and therefore recommended for every cellar master!

Prof. Dr. Scharfenberger-Schmeer

When working with Oculyze we like the simplicity and speed of the analysis compared to the Thoma chamber, as well as the very clear and sharp images that are generated. We were able to draw some conclusions from the photos, which led to an improvement of the experimental procedure.

I would recommend it to everyone to get a quick and rough insight into the yeast suspension. It is very easy to see whether the yeasts are clumped or separated. In addition, conclusions can be drawn very quickly about the viability and behaviour of yeasts in different media.

Fabiola Salguero

The Oculyze system is easy to use and portable, the instructions are clear and it provides professional result reports.
We would recommend the device at inoculation time and during fermentation, to winemakers without a dedicated lab and to our sales team to circumvent the dependency to labs.

Lorenzo Peyer

What I like most about Oculyze is the fast evaluation and amount of information (vitality of the yeast).

The stage of the enterprise (private winery or cellar) plays no role in my opinion, from a qualitative point of view I expect a lot from the Oculyze in the harvest phase, in order to be able to carry out a better fermentation control on the basis of the vitality reports.

Florian Michels