Oxygen & Tannins: The Perfect Combination for Color Stability

JUCLAS Micro-Oxygenation Meets Enologica Vason TanninsOxygen, when applied with precision, is one of the most powerful tools in winemaking.In small, controlled doses, it supports yeast metabolism read more

Managing Diacetyl Production During MLF

Applies to: Winemakers looking for ways to maximize or minimize the production of Diacetyl (butter aroma and flavor) during malolactic fermentation.Diacetyl and Malolactic FermentationMalolactic read more

Lallemand Oenology Enology Malolactic Bacteria Malolactic Fermentation

X-PRO® GRAPES Natural Redox Protection for White & Rosé Juices

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Showcasing AB Biotek's Pinnacle and Maurivin Wine Ingredient Ranges

Day Two at AWITC Adelaide – Done and Dusted!We had a fantastic day on the stand with our distribution partners, Redox, connecting with so many passionate people from across the wine industry.But read more

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 read more

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

winemaking ingredients pre-fermentation

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