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

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

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

At JUCLAS USA we couldn't be more excited to meet again with you all, our valued customers, to share the moments of joy, growth, and development that these events bring. Come to visit us to learn about the latest technology and applications in the beverage industry, our mobile services, and the special promotions we prepared for this event! Mark, Logan, and Leo will be waiting for you in booth# 316 Don't forget to reach out for a free pass to the 2021 WIN EXPO See you there!  

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

Today's video is about our line of inactivated yeast: XPRO. With 5 different products, this line of adjuvants can complement any wine in the most natural way. In fact, the patented extraction and dehydration process preserves the antioxidant, sterols and fatty acids compounds that yeast cells are rich in, giving the product a very distinctive flake form and sweet and creamy-like aroma. 3x the concentration of antioxidant compounds Reduces vegetal and green flavors Contribution to the stabilization of tartrates in white wines Stabilization of color in red wines Balances RedOx, resulting in better preservation of aromas and organoleptic in time Reduced use of preservatives Check the video out and contact us today!

New laboratory instrumentation, intuitive and versatile, to obtain results about the tartaric stability of the wines. It interfaces with other company systems in compliance with the 4.0 industry guidelines for interconnectivity, equipment dialogue, and automation. The assessment done with SmartCheck® can be carried out at 5 possible temperatures for the time decided by the operator; This makes it a “direct” tool, that can be used either for scientific research investigations or to control the production stages by obtaining a parameter that is certain and consistent. The results can be seen in real-time on an intuitive display of screen pages, where the test can be followed through five parameters: temperature, initial, instantaneous, differential conductivity, and minutes remaining before the end of the assessment. The tool can be connected either to a smartphone that controls the test or to a connected PC interacting online. Features of the SmartCheck® • Test