Smart Solutions for a Successful Vintage Be ready for harvest with our range of rental equipment designed to improve efficiency, fermentation performance, and wine quality. EASYFLOAT® Fast Juice Clarification Achieve rapid and efficient juice clarification while reducing processing time and energy consumption. Benefits: Fast flotation process Lower energy consumption Precise additive and gas dosing Available in multiple sizes DISCOVER MORE EASYFERM® Optimized Yeast Preparation Automate yeast rehydration and pied de cuvee preparation to ensure healthy fermentations from the very beginning. Benefits: Automated yeast rehydration Improved yeast vitality Pied de cuve preparation READ MORE AROMALOC® Preserve Fermentation Aromas A patented technology that limits aroma loss during fermentation by reducing the stripping effect of CO₂, helping preserve freshness and varietal expression. Benefits: Preserves aromatic compounds Non-invasive technology No contact with the wine Low

Easyferm® and its many advantages. A versatile plant that allows you to optimize rehydration and yeast pre-conditioning operations, minimizing the risk of fermentation arrests. The system therefore allows to obtain clean fermentation, maintaining a clear expression of the yeast and wine characteristics, cost control and automatic control of the inocule and pied de cave. The Easyferm® and its benefits. A system that makes it possible to optimize yeast rehydration and preconditioning operations, minimizing the risk of fermentation arrests. The system thus allows for clean fermentation, maintaining a clear expression of yeast and wine characteristics, cost containment and control of inoculation and pied de cuve automatically.

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

Monitoring key parameters throughout the winemaking process provides a degree of quality control and valuable insight for winemaking decisions. Measuring dissolved oxygen in tank and just prior to bottling gives winemakers the opportunity to meet recommended DO targets for bottling. Measuring ORP during fermentation can provide insight into the effects that the fermentation environment has on fermentation kinetics and product quality. Conductivity and pH measurements can assist winemakers with sanitation and wastewater disposal protocols. INLINE DISSOLVED OXYGEN - Visiferm mA Hamilton has launched the latest in inline DO sensor technology, the Visiferm mA.  In addition to Hamilton’s distinctive, integrated wireless transmitters, the Visiferm mA features: Built in Bluetooth communication  Simplified 2 Wire connection to communicate using HART or 4-20 milliamp protocols Increased robustness, 10 ppb – 25 ppm measurement range INLINE ORP -