Are you interested in saving energy? Turning your tanks faster? Minimizing your losses and increasing yield? If you answered YES to any of those questions then you NEED to try floatation. What other process can take you from press cycle to racking clean must into your fermenter in under 6 hours? JUCLAS USA's technical harvest team is currently scheduling free floatation trials for harvet 2018 - contact your JUCLAS USA technical representative, Guillermo Soto, Logan Fleming, or Leo Facini, for immediate information and to reserve your spot on the calendar. 

Floatation was introduced to the winemaking industry in 1987 by JUCLAS Italy. The process of floatation enables wineries to clarify their must much more efficiently than traditional static cold settling.  With the use of VASON floatation specific adjvuants, Flottozima, Flottgel,and Flottobent, and the JUCLAS equipment EASYFLOAT  we can control turbidity, improve aromatics and organoleptics of your must, remove up to 85% of the native micro flora, and give you as the winemaker more control over you fermentation kinetics.

Contact JUCLAS USA 707.492.6090 juclas.usa@vason.it

Announcing!

Lodi Wine Laboratories and BSG Wine Presents: 

Must and Juice Clarification Technologies and Adjuvants

BSG Wine, Vason Group, Alfa Laval

JuClaS USA:  Flotation technology and Vason adjuvants (presented by Guillermo Soto, Area Manager Vason Group)

Alfa Laval:  Foodec Horizontal Centrifuge (presented by Armando Barrera, Regional Sales Manager, Process Technology)

Lodi Wine Labs

710 Beckman Rd Suite A 

Lodi, CA 95240

Friday April 1 starting at 10:00am until 12:30pm

Lunch included

Limited seating

Please RSVP to Lodi Wine Labs (info@lodiwinelabs.com) or BSG Wine (dmanning@bsgwine.com) or JuClaS USA (Juclas.USA@vason.it)

MOBILE CROSSFLOW FILTRATION SERVICES

JUCLAS USA has two mobile filtration units available today in our Napa warehouse for all your pre-bottling & filtration needs. The JUCLAS USA fleet can perform filtration on all size lots from one single barrel to 100,000 gallons and beyond.  These Italian manufactured units are of the highest quality and operate on minimal pressure to reduce oxygen pickup as well as keep losses to less than 1% for maximum volume output.  Our 2-4 and 6-10 hollow fiber membrane fully automatic units are available for IMMEDIATE services! 

AVAILABLE IN CALIFORNIA, OREGON, AND WASHINGTON 

JUCLAS USA can provide mobile filtration services, rentals, or long term leases all across the Western states including CA, OR, & WA. Our out of state rates cannot be beat.  Give us a call and let us provide you with our competition beating rates. 

MOBILE SERVICES, RENTALS, TRIALS OR LONG TERM LEASES

These units are available for immediate mobile services, rentals, trials, or long term leases.  Our highly trained expert operators and technicians have over a decade of experience filtering both red and white wine in bulk as well as premium lots in need of extra delicate attention.  If you prefer to operate a unit yourself at a discounted rate our technicians will gladly train a member of your cellar staff to operate the JUCLAS Crossflow for a reduced rate.  Of course we at JUCLAS are always here to assist with your questions, problems, and maintenance.

SALES

Are you in the market for a Crossflow unit built to last at least 15 years? Are you in the market for a Crossflow unit built to your individual needs? Are in the market for a Crossflow to handle all your filtering specifications before bottling? JUCLAS USA is your answer. With minimal losses, low pressure, fully automatic, and food grade stainless steel the JUCLAS hollow fiber unit quality is unrivaled.

FOR MORE INFORMATION

Contact Logan Fleming 707.400.3911 logan.fleming@vason.it

Contat Susan Owen 707.492.6090 juclas.usa@vason.it

JUCLAS USA & VASON GROUP CEO, Albano Vason, flies in from Verona, Italy to attend the Unified Wine & Grape Symposium in Sacramento January 27th and 28th.  Albano and the JUCLAS team look forward to discussing our award winning, innovative beverage filtration and juice separation equipment as well as our high quality line of adjuvants for all your wine making needs.

Albano Vason, CEO, says “I hold a role that I like and I have to thank my family who has always allowed me to study and to grow professionally. Together with my sister Paola we are giving generational continuity to our company, carrying on the work begun many years ago by my father. Our most success in the future will be to enter and expand production devoted to markets that are out of the proper winemaking, which surely will be fundamental for our group and also represent important opportunities for our customers“.

Please visit us at our distributor’s Unified Booth #302, Beverage Supply Group, or contact us at juclas.usa@vason.it or (707) 492-6090 to schedule a meeting to discuss the products and machinery in detail. 

We look forward to providing solutions to your filtration and enological needs. 

www.vason.com

JUCLAS USACROSS FLOW TECHNOLOGY HAS ARRIVED IN NAPA!

MFTC

The most versatile filter system in enology. 

The automatic bypass microfiltration on a hollow fibre membrane.

Advantages:

Membranes selected for their durability and economical price point

-     Absolute versatility for filtration of: musts, unrefined , clarified, and sparkling wines

-     Automation available for the smallest models

-     Optimal management of clogging by “balanced back flush”

-     Expandable, modular, and scalable models

-     Maintain a stable temperature during the process

The current market demands the development of economical filtration equipment that is capable of processing large daily volumes.  JUCLAS USAhas responded to these needs with the tangential filter MFTCthat has a new generation polypropylene membranes, selected to be inert towards the structure of the wine and for its extreme resistance to mechanical and chemical stress.  They are available in three types of filter cartridges (10, 15, and 20 m²⁾to form a complete range of MFTCfilters with modular and scalar extension.

In addition, the units can also be equipped with a single cartridge that is sufficient for small lots (up to 20 hL/hr for still wines) to meet the needs of the craft/boutique winery. With steel housing the equipment is also available for use with sparkling wines.

Cross Flow filtration (MFTC)is extremely versatile. What does that mean to you the winemaker?

This means that it optimally combines all the filtration needs of a winery: musts, wines after fermentation, and wine to be prepared for sale and packaging.  The quality of the process performance are excellent from the loading of the autoclaves to separation at the end of fermentation.

What are you waiting for?  Click here to visit our website and learn more.

Contact JUCLAS USAat juclas.usa@vason.it or (707).259.1877 to discuss this technology further.  We look forward to hearing from you!

Ju.Cla.S. USA and the VASON Group Present:
“Top 5 Winemaking Technologies for Harvest 2016”

Juclas USA & Vason Group
Easy Ferm: Activate and multipliclate yeast for healthy fermentations
Easy Float: Solids separation at the must stage
MMPH: pH adjustments and partial stability on wines with precision enology
Smart Lees: High quality wine recovery from all lees generated pre and post ferments
Micro & Macro Oxygenation: 02 management at the must & winemaking stages

Where:

Napa Valley College
2277 Napa Vallejo Highway
Trefethen Viticulture Center, Rm 3201
Napa, CA 94558

When:

Monday April 25 starting at 4:00pm until 6:00pm
Hors d’oeuvres and drinks included
Limited seating 

Please RSVP to JUCLAS USA (juclas.usa@vason.it) or to Logan Fleming (logan.fleming@vason.it) or to Guillermo Soto (guillermo.soto@vason.it)

 Let JUCLAS Floatation Technology Be the Answer to Your Problems! Watch our new video!

Continuous Floatation

 Easy Float: Perfectly Clarifying Must

Discontinuous Mini Floatation Unit Used to Achieve the Desired Level of Turbidity in Real Time

Easy Float has been designed to carry out floatation during pumping over on tanks.  Gas dissolution takes place by means of a pump, through a stainless steel pressurising cylinder.  Its function is of the utmost importance: it acts as a dissolver, thus allowing for the aggregation of the flocculants with the gas and solid particles to be eliminated.  Easy Float can operate both with air and nitrogen, so it is suitable with traditional, hyperoxygenation, and reductive wine making techniques.  This system is equipped with an electrical board and boasts all the necessary elements for managing gas.  It is set for the installation of one or two pumps for dosing adjuvants.

Advantages Compared to Traditional Static Clarifying: 

• turn tanks faster
• fewer adjuvants required
• save on refrigeration costs
• quick seperation of indigenous micro-organisms from the must
• higher yield in terms of clear must thanks to the optimal lees consolidaiton
• reduced quantity of lees to be filtered
• possible to determine the desired must turbidity level in advance in order to manage fermentation processes more effecively

With the wet Winter, Spring, and late Summer rains come the oh so fun challenge of dealing with rot and compromised fruit specifically the dreaded Botrytis.Worry not - ENOLOGICA VASON together with BSG  and JUCLAS USA have the adjuvants you need to combat the problem.  Proper enzyme and tannin management will alleviate the off-putting sensory and organoleptic properties due to the compromised fruit as well specifically stabilize white wine from oxidation & bitartrate precipitation.

MANNOZYME® is a beta-glucanase enzyme compound that specifically breaks down glucans in wines obtained from Botrytis affected grapes.  By breaking down the glucans you can now move on to clarifying/filtering the must/wine.  Mannozyme® has a very interesting characteristic as its lysogenic action released yeast substances into the must/wine and increases the mannoprotein content. These macro-molecules give sensorial “thickness” to the wine and exerts a strong stabilizing action on the protein and potassium bitartrate.

PREMIUM STAB® is derived 100% from GALLA tannin source and works exceptionally well for treating wine in need of greater resistance to oxidation and a more rounded structure.  Has excellent color stabilizing properties for red wine due to the bonds Premium Stab® forms with the anthocyanin released during primary extraction phases.  If added early in the process Premium Stab® forms stable color complexes.

We have stock and are ready to handle your needs and solve your harvest problems!

CONTACT

Susan Owen juclas.usa@vason.it 707.492.6090

Sadhana Brent sbrent@bsgwine.com 707.252.2550

The JUCLAS manufactured yeast rehydration unit, commercially known as the Easy Ferm 25, is available NOW for harvest 2016 rental.  

• If tank space, sluggish ferments, ensuring your chosen yeast makes it in the tank, or even increased cellular activity is a concern, then this unit is for you.  We are currently offering a first come first serve discount for the rental of our in house unit available immediately. 

• Why leave such a crucial step in the winemaking process up to workers who may or may not care to do it right the first time.  Not only will you have better ferments, but you will see increased cellular activity that will enable you to innoculate more tanks with the same quantity of yeast. 

• Our in house equipment expert will train the winemaking and production team and be available 24 hours a day throughout harvest for technical consultations, trouble shooting, and problem solving.

For Pricing Information contact: Susan Owen (707) 492-6090 or at juclas.usa@vason.it

For Technical Information contact: Logan Fleming (707) 400-3911 or at logan.fleming@vason.it

Juclas USA is now offering the full line of JPOR pad filtration sheets to the United States market out of the Napa office and warehouse.  JPOR filter sheets were created by the innovative technology company, Ju.Cla.S srl. - part of the VASON GROUP from Verona, Italy, to meet the specific and rigorous requirements for filtering quality wine.  JPOR filter sheets are economical, reduce absorption of coloring elements, offer maximum biological safety, and excellent protection of membranes. Available are the full range of sheets from super steril through raw filtratation.

For pricing and technical data inquries, please contact Susan Owen at 707.259.1877 juclas.usa@vason.it

JUCLAS USA has two mobile filtration units available today in our Napa warehouse for all your prebottling needs.  The JUCLAS USA fleet can perform filtration on all size lots from one single barrel to 100,000 gallons and beyond.  These Italian manufactured units are of the highest quality and operate on minimal pressure to reduce oxygen pickup as well as keep losses to less than 1% for maximum volume output.  Our 2-4 and 6-10 hollow fiber membrane fully automatic units are available for IMMEDIATE services! Call Logan Fleming at 707.400.3911 or Susan Owen at 707.492.6090

MOBILE SERVICES, RENTALS, TRIALS OR LONG TERM LEASES

These units are available for immediate mobile services, rentals, trials, or long term leases.  Our highly trained expert operators and technicians have over a decade of experience filtering both red and white wine in bulk as well as premium lots in need of extra delicate attention.  If you prefer to operate a unit yourself at a discounted rate our technicians will gladly train a member of your cellar staff to operate the JUCLAS Cross Flow for a reduced rate.  

SALES

Are you in the market for a Cross Flow unit built to last at least 15 years? Are you in the market for a Cross Flow unit built to your individual needs? Are in the market for a Cross Flow to handle all your filtering specifications before bottling? JUCLAS USA is your answer. With minimal losses, low pressure, fully automatic, and food grade stainless steel the JUCLAS hollow fiber unit quality is unrivaled.

AVAILABLE IN CALIFORNIA, OREGON, AND WASHINGTON

JUCLAS USA can provide mobile filtration services, rentals, or long term leases all across the Western states including CA, OR, & WA.  Our out of state rates cannot be beat.  Give us a call and let us provide you with our competition beating rates.

FOR MORE INFORMATION

Contact Logan Fleming 707.400.3911 logan.fleming@vason.it

Contat Susan Owen 707.492.6090 juclas.usa@vason.it

JUCLAS USA now offers mobile stuck ferment restart services.  We provide the equipemnt and all of the product.  Call today for an immediate quote from our highly experienced team.  Our restart procedure and protocol has excellent and proven results!

FERMENTATION NUTRIENTS from  ENOLOGICA VASON for use during HARVEST and REFERMENTATIONS

Enologica VASON has a wide range of nutrients designed to be used at the rehydration, fermentation and reactivation stages of any fermentation as well as in re-ferments.  Moreover Enologica VASON provides nutrients with a very specific amino acidic blend to generate with the use of the adequate yeasts a specific aroma profile in the finished wines. 

V ACTIV: To be applied from start of fermentation to half through the fermentation for optimal cellular growth of the yeast cells.  Nutrient complex with a thiamin base and ammonium nitrogen.  Format: 1 and 20 kgs.  (20 grs/hL in multiple stages of fermentation)

V ACTIV PREMIUM: Designed to provide yeast cell growth and detoxification power.  For normal fermentations which finish dry without any problems and with low levels of acetic acid.  Nutrient complex with a specific growth composition for the yeast providing yeast with thiamin as well as a mix of inorganic ammonia nitrogen and organically derived alpha amino nitrogen.  It also contains cellulose and a specific yeast hulls allowing to remove high chain fatty acids and other toxic compounds to yeast.    Format:  0.5 and 15 kgs. (20 grs/hL in multiple stages of fermentation) 

V STARTER PREMIUM: Designed to be applied at the moment of activating and rehydrating yeasts.  Free from ammonia nitrogen.  This nutrient contains rather an important amount of nitrogen derived from amino acidic components.  It also contains an important amount of sterols and natural vitamins to be used in the initial stages of yeast activation and rehydration.  Format 0.5, 5 kgs. and 20 kgs. (20 grs / hL at activation and rehydration)

V ACTIV SCORZE: Very specific yeast hulls with a high adsorbing power of high chain fatty acids C8-C10.  These yeast hulls are elaborated assuring a high quality product able to conduct its detox potential without generating any off-flavours and or aromas in the finished wines.  Format: 0.5 kgs. (20 grs / hL) 

BOOSTER ACTIV PREMIUM: Nutrient formulated based on natural vitamins, cellulose, thiamin and yeast hulls with detoxifying power against high chain fatty acids and other toxic compounds generated from difficult grapes and or fermentations.   This nutrient is free from inorganic ammonia nitrogen to avoid any residues and designed to stimulate the fermentation from mid point onward assuring any slow or stuck ferments to reinitiate the fermentation.  Format: 0.5 kgs and 15 kgs. (10 to 20 grs / hL)

V STARTER FRUIT: Nutritional complex with a wide spectrum formulated specifically for the development of aromatic compounds sought after in fruity reds, rosé and white wines. Possesses a high nutritional level with nitrogen derived from specific amino acidic blends, yeast derivatives, natural mannoproteins and free from risks of high VA production.  Format: 0.5 kgs. (15 a 40 grs / hL) 

V STARTER AROM: Nutritional complex with a wide spectrum formulated specifically for the development of aromatic compounds sought after in white wines.  Possesses a high nutritional level with nitrogen derived from specific amino acidic blends, yeast derivatives, natural mannoproteins and glutathione to prevent the aromatic compounds from oxidizing.  Format: 0.5 kgs. (15 a 40 grs / hL)

V STARTER TF: Nutritional complex with a wide spectrum formulated specifically for the development of aromatic compounds sought after in white wines, sparkling wines and rosé.  Possesses high nutritional levels of nitrogen derived from specific amino acidic blends, yeast derivatives, natural mannoproteins and glutathione to prevent the aromatic compounds from oxidizing.  Format: 0.5 kgs. (15 a 40 grs / hL)

Contact:

Susan Owen juclas.usa@vason.it 707.492.6090

Guillermo Soto guillermo.soto@vason.it 310.595.8428

Logan Fleming logan.fleming@vason.it 707.400.3911

JUCLAS USA is proud to present MASTERMIND SMART LEES (MMSL) for all of your Lees Filtration Needs. There is not a single winery in our industry who enjoys purchasing, working with, and paying to dispose of DE. So why continue when better technology exists? MMSL is available for trial, rent, and sales. JUCLAS USA currently has a 6.2 square meter system in house ready and available for trials.

Benefits:

• Eliminate DE. No need to purchase, work with, or dispose of
• High quality permeate
• Ceramic membrane enclosed system
• Fully automatic
• Can work up to 36 hours without needing operator involvement
• Concentrate up to 85% solids
• Fully modular and can be designed to your volume needs
• CIP system fully automatic
• No O2 pickup as system is fully enclosed
• Filter float lees, wine lees, sweet lees, etc.

For More Information Contact:

• Logan Fleming logan.fleming@vason.it 707.400.3911
• Susan Owen juclas.usa@vason.it 707.492.6090

Stop by Booth #437 at the WIN Expo on November 30th at the Sonoma County Fairgrounds. JUCLAS USA is offering $0.25 per Gallon Mobile Crossflow Filtration with no volume limit for one day only! Use our Promo Code beow to get into the tradeshow for free. 

When: Monday February 5th, 10:00am to 4:00pm

Where: Wollersheim Winery & Distillery, Vineyard Room 7876 WI-188, Sauk City, WI 53583

What: BSG and the VASON GROUP present: “Top 5 Winemaking CHALLENGES & OPPORTUNITIES for Harvest 2018” hosted by UW Madison, College of Agricultural and Life Sciences and Wollersheim Winery and Distillery.

Join us as we discuss:

• MUST CLARIFICATION
• TANNIN MANAGEMENT
• COLOR STABILITY
• YEAST STRAIN SELECTION
• PROTEIN STABILITY

Join Ilya Soroka, BSG Midwest Sales Manager, Guillermo Soto, VASON GROUP GM, & Susan Owen, JUCLAS Operations Manager, as we discuss the synergistic action between tannins and enzymes in order to grant wine sensory attributes such as structure, aroma integration, color stability and more.

If protein or color stability has you stumped, we will engage in a lively presentation of precision enology and the use of technological adjuvants to help achieve your stylistic white, rose, and red winemaking goals.

Are you getting everything (or anything) out of your yeast selection? Are you sure your chosen strain is fermenting in the tank and not native microflora? During this presentation we will discuss the technological and sensorial benefits granted from different VASON yeast strains and the corresponding equipment technologies to enable a clean, efficient, and dry fermentation.

Color is one of the consumer’s primary considerations when tasting wine, especially red wine. Whether a beginner or a wine connoisseur, consumers consciously or unconsciously pick up on color cues when tasting and buying wines. Where the hue sits in the red-violet-blue range can reflect the wine’s acidity, the degree of opacity can indicate tannin level, and color intensity can suggest age. 

A pet peeve for many winemakers is seeing the color they spent so much time and money creating disappear as the wine ages.

Producing an appealing and true-to-type color begins in the vineyard, where the varietal, soil, temperature, canopy, and other factors work together to yield the wine’s color. Climate change has added unpredictability to the mix, disrupting tried and true vineyard management techniques. After harvest, winemakers begin extracting color at crush, where temperature, use of whole-cluster fermentation or cold-soaking, and added compounds all impact the color that goes into the bottle—and the color that comes out years down the road.

Leo Facini, technical expert, and General Manager at JUCLAS USA, VASONGROUP’s direct subsidiary for the United States, believes winemakers should expend the same effort on saving that color. “If you swirl the wine, you’ll notice color in the glass itself – that’s unstable color the winemaker could have saved. The same is true when washing a tank, and the color comes out purple, or the tartrates turn red after cold stabilization because of the color drag during the formation of the crystals.”

Performance reliability is of crucial importance, such as color stability: in the image ICON Gum (tube 3) is compared to the control sample (tube 1) and to a levorotatory (long-chain) competitor gum arabic available in the market (tube 2).

Arabic gum is one of the critical tools winemakers use to stabilize and retain color and reduce tannin astringency for a more pleasing round and smooth mouthfeel. Two species of Sub-Saharan African trees produce gum naturally, harvested by tapping the trunk―Acacia senegal, which yields long-chain gum, and Acacia seyal, which results in short-chain gum. 

“Many people don’t realize how different long-chain and short-chain arabic gums are,” notes Facini. “They just think, ‘I have arabic gum, and it will give me extra sweetness and roundness.’ Sometimes I’ll swirl the wine in the glass and ask them, ‘what about all this color you’re leaving in the glass after all the time, effort, and money you spent extracting it from the grapes? Wouldn’t it be worth keeping that chain of effort to bring the color to the customer?”

Long-chain gum is much more effective at stabilizing color in the wine, while short-chain gum moves better through the final microfiltration. Most gums on the market blend the two species, using only a modest proportion of long-chain while relying on the short-chain variety to move through the final microfiltration stage.

Enologica Vason, the ingredients division of the VASONGROUP, decided to change that equation and developed a new, patented, 100% long-chain arabic gum that is filterable. 

“We implemented quality control of the gum from the raw material in Africa throughout factory production,” says Gianmaria Zanella, who is responsible for the laboratory, R&D, and QC at Enologica Vason. “Then, we developed and patented Smart Filtration, the process that makes the gum stable, high-performing, and filterable.”

The result is Icon Gum, which allows winemakers to preserve color stability without reducing the wine brightness and increasing its turbidity, as can happen with other gums on the market.

“We started five years ago and released it in Europe for the first time in 2019 after ensuring its performance and filterability,” Zanella adds. “Then we worked with our JUCLAS R&D team in the US to collect feedback from long-term customers since the grape matrix and soil are different than in Europe. They loved it and found that Icon Gum requires a 50-60% lower dosage than other gums on the market.”

Solubilized product before and after the SMART FILTRATION stage. The product is now filtered and stabilized, ready for packaging.

“Our technological process delivers a product that is all long-chain gum,” Facini notes. “There is a huge gap between Icon Gum and most available gums, which mix short-chain and long-chain. It is a handy tool for winemakers to have in their toolbox.”

Icon Gum’s filterable 100% long-chain arabic gum gives winemakers more effective protection against the precipitation of coloring compounds while enhancing the sensations of roundness and softness on the palate.

To learn more, contact your local technical expert and read up on more additional product info.

This week we highlight three selected non-Saccharomyces yeast strains from the VIW® SHIELD range, specifically developed to manage bioprotection and enhance wine freshness, aroma, and mouthfeel in the early stages of fermentation.

VIW® SHIELD LT

Lachancea thermotolerans

What is it?

A selected non-Saccharomyces yeast designed for enological use, ideal for bioprotection and the first steps of alcoholic fermentation.

 Why use it?

• Dominates native microflora in early fermentation
• Active in 15–25 °C range up to ~10% v/v ethanol
• Produces lactic acid → enhances freshness and roundness
• Slightly reduces final ethanol content

Ideal for:
Wines where sweetness, freshness, and roundness are key. A great tool for bioprotection while also contributing to the sensory profile of the final wine.

VIW® SHIELD MP

Metschnikowia pulcherrima

What is it?

A selected non-Saccharomyces yeast used for bioprotection and aroma enhancement during the initial stages of vinification.

Why use it?

• Inhibits native flora
• Not fermentative – must be followed by Saccharomyces cerevisiae
• Preserves terpenic and thiolic precursors
• Protects musts against oxidation

Ideal for:
Juices rich in aromatic potential (terpenes, thiols), where oxidative risks are high. Perfect for white and rosé vinifications where aroma preservation is a must.

VIW® SHIELD TD

Torulaspora delbrueckii

What is it?

A selected non-Saccharomyces yeast with strong bioprotective power, also capable of starting fermentation.

Why use it?

• Active in 15–25 °C range up to ~9% v/v ethanol
• Reduces green notes and unpleasant aromas
• Ideal for cold pre-fermentative maceration

Ideal for:
Red and rosé wines where managing herbaceous character is critical. Adds palatability and helps soften aggressive profiles.

X-PRO® GRAPES 
Natural Redox Protection for White & Rosé Juices

X-PRO® GRAPES is a unique solution for redox balance and natural stabilization in white and rosé juices. Developed with the innovative X-PRO® process, this product combines specific inactivated yeast (LIS) with a special plant-based chitosan to provide clean, aromatic, and well-balanced wines - with significantly reduced sulfite use.

DISCOVER X-PRO® GRAPES

WHAT IS IT?

• Inactivated yeast obtained via X-PRO® technology
• Enriched with active chitosan from Aspergillus niger
• Presented in aggregated form (flakes)
• Easily soluble, ideal for early-stage treatment of juice
  
  

WHY USE IT?

X-PRO® GRAPES provides targeted antioxidant protection and supports clean fermentations by reducing suspended solids and microbiota.

Key benefits:

• Improved redox stability from pressing to finished wine
• Faster clarification and better yield
• Preservation of varietal aromas over time
• Ideal for organic and vegan vinification
• Supports low-SOâ‚‚ winemaking protocols

Its activity protects polyphenols that are susceptible to oxidation, delivering cleaner, fresher wines with greater aromatic expression and consumer appeal.

Application

Use directly in the press, or during cold-settling/flotation. Its protective effects last beyond clarification, influencing the final balance and quality of the wine.
For low-sulfite vinification, pair with tannin-based products like PREMIUM® STAB SG, or PREMIUM® LIMOUSIN SG - selected according to the desired wine style.

DISCOVER X-PRO® GRAPES

Interested in developing wines with minimal sulfite additions and greater freshness?
Contact us to learn more about X-PRO® GRAPES or to discuss your antioxidant management strategy.