Afternoon Brief, August 30th

Kelham Vineyards Is in Bankruptcy Court as Family Feud Continues: A bitter family dispute over a Napa Valley winery has landed in bankruptcy court and a trial scheduled for October...

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

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

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

Carbonation, modulation of Oxygen and carbon dioxide, carbonation and removal of DO in one unique passage, and even alcohol reduction. All these operations are now performable in-house thanks to the versatility and precision of Juclas' MasterMind Remove Plus. A unique machine, completely designed and developed by Juclas, a pioneer in enological innovation (flotation, ED, hybrid filtration, automated yeast rehydration). Juclas is the equipment division of the VasonGroup, present in the United States since 2015 in Napa, CA. Reach out for more information and to schedule your trial!

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!

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