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Oxygen in Wine: Friend or Foe?
Oxygen causes important transformations as early as the moment grapes are harvested, and these changes continue throughout the winemaking process until ageing and bottling.Oxygen is present in about 2
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The Latest Technologies and Adjuvants That Every Winemaker Should Have in Their Toolbox
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 read more
Additive-free technologies in display at JUCLAS USA booth#111
MicrOdue® PlusDispensing 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 tha read more
tartrates cold stability mini-contact test gas management carbonation deoxygenation reduction mitigation redox dissolved oxygen DO mox micro-oxygenation macro-oxygenation JUCLAS USA VasonGroup
Alternatives to SO2 to Protect Wine Post-Fermentation – Winemaker’s Toolkit
The harvest hustle is over, and fermentations are finished. Winemakers are now starting to think about maintaining and preserving their wines’ quality throughout the ageing and bottling process. read more
Pre-Focus of EnoForum Session! Presentation of X-PRO process and characteristics
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 read more
JUCLAS USA X-PRO redox potential Winemaking yeast derivatives VasonGroup Enologica Vason
Color and Phenolic Management in Red Wines
Each grape has its own intrinsic phenolic potential (anthocyanins, tannins) that determines the color and structure of the future red wine. This phenolic potential depends on different factors such as read more
How to Optimize Wine Aromatic Expression
Grape varieties, fermentation management, yeast selection, and yeast nutrition all have crucial role in aromatic expression of wines. The first points to consider in wine aromatic expression are to li read more
Low SO₂ Winemaking
Increasing public concern with sulfite content in wine as well as wine quality loss by high sulfite additions has created the need for new winemaking tools and practices to reduce sulfite use. SO has read more
ENOBRAINS - XPRO inactivated yeast
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 read more
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Wine Technology Inc & VinWizard
MARLBOROUGH, New Zealand & SONOMA COUNTY, California / May 4th, 2021 – New Zealand based Wine Technology Marlborough, the developer of industry leading winery automation technology, VinWizard, a read more
