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

SMARTGUM® by ENOLOGICA VASON is not just another Gum Arabic. It's a game-changer for winemakers. Developed in 2019, this high-quality gum, sourced from Acacia verek, is a levorotatory gum that can produce the perception of sweetness and volume and provide colloidal protection while reducing astringency. But what truly sets SMARTGUM® apart is that it does not contain sulfur dioxide, making it an ideal choice for organic wine production. Our exclusive patented “SMART” process also ensures that this 100% long-chain Gum Arabic is completely filterable. Click here to learn more: Acacia Senegal - Levorotatory Characteristics: color stabilization, roundness Related products: ICON®GUM, ARABAN®SPRAY DRY, ARABAN®SUPER, SMARTGUM® Acacia Seyal - dextrorotatory Characteristics: synergy for stability, roundness, filterability Related products: EV GUM, ARABAN®JUCLAS, VASONGROUP’s equipment division, offers a sta

We have expanded our offices and warehouse capacity to provide faster and more efficient service to our valued customers.  Our enological technologies and fermentation products, such as Gas Management, Floatation and Yeast Rehydration technologies, and Araban®, AMAR04®, Icon Gum®, Mastervin Compact® and Premium Whisky Lattone®, are now available at the new address, 902 Enterprise Way, Suite M, Napa, CA 94558. To learn more about JUCLAS USA wine technologies and VASON products, place an order, or schedule a service, please contact us at 707-259-1877 or juclas.usa@vason.it. We look forward to serving you from our new location.

Juclas USA is excited to announce the expansion of its operations to better serve our customers in the wine and beverage industries. In addition to distributing VASON’s flagship products, such as Araban®, AMAR04®, Icon®, Gum Mastervin®, Compact and Premium®, and Whisky Lattone, we are moving to a new office and warehouse in Napa, CA. This expansion will enable us to provide faster and more efficient service to our valued customers. The new address is 902 Enterprise Way, Suite M, Napa, CA 94558. To learn more about Juclas USA wine technologies and VASON products, place an order, or schedule a service, please contact Juclas USA at juclas.usa@vason.it or 707-259-1877. We look forward to serving you from our new location. About Juclas USA JUCLAS USA is the US branch of the VASON Group, Italy’s leading supplier of ingredients and equipment for the wine and beverage industries. Our Napa location offers unparalleled proprietary products, adjuvants, equipme

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

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

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

The recent approval of Potassium Polyaspartate by the TTB opens a whole new scenario of opportunities for winemakers and beverage professionals regarding tartaric stabilization. But what are the details you have to keep in mind when considering this ingredient with stabilizing functions? Calcium stability, along with protein and color stabilities, play a major role in the preservation and correct integration of the ingredient into your wines. Comparative market trials after product developmentWhen developing the ingredient, the studies and research carried out by Enologica Vason, demonstrated for example, that the old 'magic number' for Ca concentration is not valid anymore when using KPA, thus needing a new safe threshold. But where should you stand for protein stability? And color preservation? And how about the tools to measure these parameters? Reach out today to your local JUCLAS USA technical expert to know more about Potassium Polyaspartate, the guidelines, and good cel

Let's start from the beginning, what is and how is Arabic gum produced? Arabic gum is the dried gummy exudate produced spontaneously, or obtained by tapping the trunk of Senegalese Acacia, commonly known as Acacia verek (Leguminosae family).  How does this relate to winemaking? The genus Acacia includes more than 900 species, however, from an oenological point of view, two species are the ones to consider, namely Acacia seyal, whose gum is commonly known as Talha, and Acacia senegal (otherwise known as verek), whose gum is called Hashab. These two species are typically produced in Sub-Saharan Africa (Senegal and Chad)  So, different origin means also different effects? They have many differences; starting from the behavior of Arabic gum solutions to polarized light - in fact, Acacia senegal is levorotatory, while Acacia seyal is dextrorotatory - to the way the exudate dries. And the differences only increase when applied to winemaking. Historically, levorotatory gums obta