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

Napa, California, November 3, 2023. Juclas USA, a division of the Vason Group, is pleased to announce that Georgetta Dane has accepted the position of Technical Sales Manager, effective November 1, 2023. In her role Georgetta will be covering the Central Coast of California focusing the company’s enology and equipment products. Georgetta brings over 20 years of winemaking experience to the position. As a winemaker she offers a deep level of hands-on wine knowledge, as well as leadership experience from roles with Golden State Vintners and most recently at The Wine Group. Georgetta holds a Master’s Degree in Fermentation Science as well as a Bachelor's Degree in Food Science. About the Vason Group: VASONGROUP is a family-owned company committed to the research and development of enological products and equipment. Based in Verona, Italy, the company’s divisions include Juclas and Enologica Vason with world-wide offices in over 8 countries. For more information,

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

Afternoon Brief, April 20th

Vineyard Worker Killed in Industrial Accident Near San Miguel: Leonides Magallon, 72, reportedly was driving a tractor along Allende Road when the vehicle went off the road and down a hill...

Afternoon Brief, March 6th

Couple Jailed in Spain Over 1.6 Million Euros Wine Heist: A Spanish court on Monday jailed a couple for stealing 45 bottles of wine worth over 1.6 million euros from a hotel restaurant in what police called a "meticulously planned" theft...

Afternoon Brief, January 20th

DTC Symposium Recap: Engaging the Future: The 2023 Direct to Consumer Wine Symposium, which took place Jan. 18-19, was a forward looking affair featuring panel discussions and data presentations focused on future opportunities for the wine industry — and, of course, DTC, in particular...

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

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