No need to look any further; you can source all of the Enologica Vason ingredients and adjuvants, as well as the equipment from Juclas at JUCLAS USA, our local branch located in Napa, CA. We have been operating since 2015 in the American market with the same goals and focus our parent company has had for more than 50 years in Europe: helping winemakers and beverage professionals alike to realize their projects and elevate their craft beverages to their maximum expressive potential. Enologica Vason and Juclas are pioneers in the research & development of new technologies and applications such as Flotation proved as a food-applicable technology in 1991 MasterMind Remove Plus for the management of dissolved gases, aromatic reveal, and carbonation Icon Gum is the first and patented filtrable 100% long chain gum Premium Whisky Lattone powder tannin extracted from toasted American oak X-PRO inactivated yeasts that are revolutionizing the wine panorama for their efficiency and n

We can finally say that 2022 Harvest has started across the PNW. California's been harvesting for some weeks now, while Oregon and Washington are just starting. The first comments from the industry report a smaller harvest in terms of yield, with smaller berries but, generally speaking, higher quality due to the concentration of color and varietal aromas. Some of the aspects winemakers and vineyard specialists have had to deal with are not small or easy; several areas were first hit by frost, some by excessive heat and drought, and others by both. One of the common issues we experienced at JUCLAS USA is juice coming in with initial high values of VA. This particular compound can lead to the loss or suppression of aromatics, and an unpleasant sensation in the back of the throat when tasting the wines. As far as available solutions, at JUCLAS USA we recommend the use of the EASYFERM, our automated rehydration system. The EASYFERM will manage the nutrition, rehydration, and

The 2022 harvest will be remembered in the PNW as one of the most complicated. Workforce shortages, frost damage first, then the hottest summer in records, and, consequently, the insurgence of wildfires are just some of the issues local winemakers are facing and dealing with. But, what do these conditions mean for the grapes? We all know that a stressful environment triggers specific responses in the plants as well as being the cause of other issues later on. Strong rains: vines respond to stressful conditions very fast either shutting the ripening of the fruit (to ensure the survival of the plant) or synthesizing compounds to fight infections. B-glucans derived from Botrytis are structurally very different from other glucans (as the ones we can find in brewing processes for example) and therefore the enzyme selected for its breakdown has to be specific, otherwise, the time and effectiveness will be reduced - having a great impact on the production logistic. Mannozym is a specific

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!

Science has made huge steps ahead but winemaking is always a story of rediscovering and valorizing what is natural and distinctive from the land. Enologica Vason is proud to offer to winemakers worldwide, a new tool that preserves to the maximum degree, the fruit's and land's identity. X-PRO, thanks to its patented process, allows for the complete and total preservation of the inner compounds of the yeast, highlighting the uniqueness of the land that winemakers desire to communicate through their wines. Click on the link to read the full article: Conventional Yeast Derived Products VS X-PRO Process

Protein stability evaluation in white wines represents one of the more debated topics in the winemaking world. The market and the scientific community offer various alternatives in terms of analytical methods for the determination of the protein instability: Heat Test, Proteotest®  and Bentotest®  are some of them, and their purpose is to determine the optimal bentonite dosage to avoid the formation of haze caused by protein precipitation on the finished wine without stripping too much of the wine’s structure and aromatics.  Proteotest® is a methodology developed by the R&D department of VASONGROUP that allows the user to evaluate the protein stability at the enological conditions extremely fast and reliably. Already in 2007, on occasion of “Intervitis-Interfructa”, one of the main European fairs for Viticulture, Wine Cellars, and Distillery Technologies, Proteotest® was awarded for the company’s research and knowledge about