JUCLAS Micro-Oxygenation Meets Enologica Vason Tannins Oxygen, when applied with precision, is one of the most powerful tools in winemaking. In small, controlled doses, it supports yeast metabolism and prevents reductive problems. It promotes the polymerization of tannins and anthocyanins, fixing color and improving the structure of red wines. The JUCLAS MICRODUE® PLUS system ensures that oxygen is delivered with absolute accuracy. When combined with the right tannins from the Enologica Vason range, the result is a complete solution for wines with intense, stable color and elegant balance. MICRODUE® PLUS The safe use of oxygen to add value to wine Precision micro-oxygenation Volumetric piston dosing: accuracy and repeatability Up to 6 dosing points (expandable to 30 with Multipoint) Oxygen dosage: 20 mL/h to 54 L/h per point Portable and intuitive MICRODUE® PLUS guarantees precise, safe, and flexible oxygen management, creating the ideal co

From Fermentation to Bottling The color of a red wine is a powerful sign of quality and style. From the first pump-over to the final bottling, every step of vinification contributes to extracting, fixing, and preserving a vibrant and stable the color. Fermentation: Extraction & Early Stabilization Enzymes for Maximum Color Release ZIMARED® PLUS Speeds up anthocyanin extraction, encourages polyphenol release, reduces punch downs/pump overs, improves clarification and filtration, and increases yield. EXTRARED L High color-extracting activity, ideal in the final stages of maceration to help form stable anthocyanin complexes.   Tannins for Immediate Color Fixation   - V Tan® SG Promotes anthocyanin–tannin bonding and early color stabilization - Smartan® Uva Enhances structure while safeguarding fresh fruit notes and protecting color during the most critical phase Post-Fermentation: Tannins for Structure & Lo

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 s

Dealcoholised and partially dealcoholized wines represent an emerging category with great potential. VASONGROUP offers advanced solutions for the dealcoholisation process. This approach is based on a combination of advanced enological techniques and the use of specific biotechnologies, able to optimize the process and guarantee high-quality results.

Juice clarification is a critical step in the process of crafting a quality white or rosé grape wine. This step reduces the amount of suspended solids in the juice before fermentation. If the juice contains high levels of suspended solids, it can lead to harmful effects on wine quality. Reduction of suspended solids prior to fermentation should typically occur quickly while trying to minimize the amount of juice lost during the process. Traditionally, winemakers chill tanks to allow cold-settling of the juice and simply rack the clear juice off the solids. This process is time-consuming and requires high levels of energy. On the other hand, the Juclas Flotation technology (reverse settling) provides an alternative option for winemakers to speed up the settling and clarification process while also providing many added benefits. It is a proven technique in other liquid processing industries such as apple, cranberry and orange juice. The successful flotation process for juice clari

JUCLAS USA will be displaying the latest technologies and adjuvants that every winemaker should be aware and have in their toolbox. Derived from multiple years of research and development, many of our solutions are patented; an external validation of the VASONGroup’s philosophy. Among our portfolio of solutions, we will be featuring: XPRO range of inactivated yeasts that help with RedOx, color, and tartrate stabilization. ICON GUM, our filtrable and 100% long chain gum extracted completely from acacia verek. T-Way, our new line of liquid tannins especially designed for the american market. Smartvin range of pelletized products to reduce health hazards in the working environments. MasterMind Remove and MasterMind Remove Plus, our solutions for alcohol reduction and the smart management of enological gases. MFTC, our range of hollow fiber crossflows. EasyFloat, our batch flotation systems that offer the maximum flexibility and convenience to clarify juice. JUCLAS USA Inc. Unified S

MicrOdue® Plus Dispensing system developed and patented by JU.CLA.S. is extremely accurate: oxygen is dispensed by means of delicate volumetric pumping. JU.CLA.S. was the first company in Italy that applied the micro-oxygenation technology using its own patent and now, after over 15 years, is proud to offer MicrOdue® Plus, the computer-based version of the most popular micro-oxygenation device used in wine cellars. Precise volumetric dispensing 6 independent dispensing points The dispensing scale can be set for each point in mL/L/hour, mL/L/day, mL/L/month The duration of dispensing can be preset independently for each single point Possibility to carry out micro and macro-oxygenation in small tanks  (Continue Reading) MasterMind Remove Plus The system is designed for the management of dissolved gases in wine and the removal of other masking compounds. The system can be installed downstream to the bottling line to control the concentration of gases in the finished product

Ju.Cla.S. Smartcheck®: New Laboratory Technology 4.0 for the Tartaric Stabilization of Wines The tartaric stability of a wine is considered a technical basis or oenology and has always been the focus of studies in Research Laboratories. Each wine has its own level of stability, which is assessed in a variety of ways that differ greatly depending on the instruments available and on specific production requirements. To Check the tartaric stability of wine, a highly rigorous test is performed with stabulation for six days at a temperature of -4°C: the stability of a wine can be clearly determined by observing the deposits that form during the test.  It is a very effective test, but it takes a few days to perform: in the wine cellar, production-related decisions have to be made much more quickly. This is why other types of tests have been developed, the accuracy of which depends on their nature and the way they are performed. The most practical test, which is widely used in oe

The novelty about the XPRO family of products is the strict selection of the specific yeast varieties, and the inactivation and extraction proprietary methods that ensure properties never seen before in other products: No Maillard reactions mean no longer flavor deviations when used at certain dosing 6x concentration of GSH-like compounds 3x slower consumption of antioxidants Tartrate stabilization Color stabilization Increased foam persistency and smaller perlage for sparkling Want to know more about the XPRO Range of Products? Contact us!

Encore Broadcast of the Enoforum USA session: "Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life" presented at the first edition of Enoforum USA (May 4th, 2021) hosted by Presenting Sponsor, Juclas Vason. "Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants" by Enologica Vason  – VasonGroup (Italy).