Ensuring hygienic surfaces before starting production is a daily challenge for food and beverage manufacturers. Traditional inspection methods often fail to detect bacterial contamination and biofilms, increasing the risk of quality deviations, downtime, and regulatory non-compliance.
BactiscanPLUS™ is a handheld bacteria and biofilm detection system designed to give you instant, reliable results—exactly when decisions matter most.
Built around EIT International’s proprietary environmentally friendly alternating UV wave technology, BactiscanPLUS™ allows operators to quickly identify areas harboring contaminants such as E. coli, Listeria, and Salmonella, even when they are invisible under standard white light or conventional UV lamps.
Techniques available to winemakers, especially for those crafting fine white and sparkling wines, have continued to evolve through the years, providing more sophisticated options for fine-tuning the style and complexity of their finished products.
Winemakers frequently use cross-flow filtration for clarification and microbial stabilization of wine. The tangential flow of juice across the filter’s membrane surface limits clogging and allows continuous cleaning of the membrane. This technology is well-suited for wineries seeking very fine clarification during post-fermentation processing.
However, its highly automated machinery can be too expensive for smaller wineries, and its high product loss level is more impactful for small batch processing of high-quality wines.
“Today, these smaller wineries use cross-flows from mobile services or manual systems, very likely pad filters,” says Massimiliano Buiani, Chief Operating Officer for JUCLAS, USA. “Pad filters produce a lot of waste because they absorb the wine, which also impacts negatively on the quality, since they absorb color, aromatics and sometimes even all of the taste. They're also very intensive in terms of time.”
Buiani adds, “The reason wineries use a cross-flow is that they can operate 24 hours a day because they are automated. That makes sense in a large winery that wants to save labor and time. But is that important in a winery that produces a thousand-gallon batch? No.”
JUCLAS USA is the US branch of the VASONGROUP, Italy’s leading supplier of products and equipment for the wine and beverage industries. The Napa, California, team offers the company’s innovative fermentation and winemaking products, equipment and services to American wineries.
JUCLAS USA recently introduced the cutting-edge Mastermind® Filtration Hybrid (MMF) to provide US makers of red, white, rose and sparkling wines, as well as cider, with a post-fermentation filtration solution that is more affordable and time-efficient than cross-flow. The technology fully respects the original structure of the wine while delivering nearly zero loss to wineries where every milliliter matters.
Mariangela Guarienti, CEO of JUCLAS USA, explains, “MMF’s orthogonal filtration is the same as a cross flow except the flow goes outside in. As a result, there is a lot less pressure, so it is a very, very soft filtration in respect to preserving the nature of wine, making it perfect for very high-quality wines. It’s also on the smaller side, so small-lot wineries with high-quality wines can benefit from this kind of filtration.”
“The reason wineries use a cross-flow is that they can operate 24 hours a day because they are automated. That makes sense in a large winery that wants to save labor and time. But is that important in a winery that produces a thousand-gallon batch? No.”
MMF is the first technology tested with the new AF4 (Asymmetric Flow Field-Flow Fractionation) technique that provides a snapshot of the wine’s colloidal state – its proteins, polysaccharides and tannin. The results for wines filtered with MMF showed an 80% reduction in oxygen uptake compared to a standard cross-flow filtration process. It also found an up to 20% enhancement of foam persistence and creaminess in sparkling wine.
Buiani notes, “Mastermind Filtration Hybrid is perfect for very high-quality lines but also for smaller brands with high-value products. The winemaker is looking for this solution for the softer filtration technique and near-zero loss. With today’s restrictions on capital investment, we can give medium or small wineries access to advanced technology without having to invest a fortune.”
The technology is semi-automatic, with intuitive operation and software monitoring of parameters like flow, pressure and volumes. Buiani calls it “assisted automation,” saying “it tells you what to do, and if you miss a step, a sensor in each valve detects it and waits until you do it.”
To learn more about how the new MMF technology can benefit your winery, visit or contact them directly at juclas.usa@vason.it.
JUCLAS Micro-Oxygenation Meets Enologica Vason Tannins
Oxygen, when applied with precision, is one of the most powerful tools in winemaking.
- In small, controlled doses, it supports yeast metabolism and prevents reductive problems.
- It promotes the polymerization of tannins and anthocyanins, fixing color and improving the structure of
red wines.
The JUCLAS MICRODUE® PLUS system ensures that oxygen is delivered with absolute accuracy. When combined with the right tannins from the Enologica Vason range, the result is a complete solution for wines with intense, stable color and elegant balance.
MICRODUE® PLUS
The safe use of oxygen to add value to wine
- Precision micro-oxygenation
- Volumetric piston dosing: accuracy and repeatability
- Up to 6 dosing points (expandable to 30 with Multipoint)
- Oxygen dosage: 20 mL/h to 54 L/h per point
- Portable and intuitive
MICRODUE® PLUS guarantees precise, safe, and flexible oxygen management, creating the ideal conditions for color stabilization.
The Combo Effect: Oxygen + Tannins
While MICRODUE® PLUS ensures accurate oxygen delivery, its effect is maximized when combined with selected tannins designed to protect and stabilize color.
- Grape catechinic tannins with high efficacy in stabilizing color fractions
- Useful from the earliest vinification phases, during fining, and in micro-oxygenation
- Prevents oxidative processes in musts and young wines (including Botrytis-affected grapes)
- Supports tannic structure and facilitates anthocyanin stabilization during red vinification
- Derived from procyanidin and catechinic origins, highly reactive to proteins and oxidases
- Extends shelf life and enhances resistance to oxidation
- In red vinification, fixes anthocyanin fractions during maceration and racking
- Reduces the need for SOâ‚‚ thanks to its antioxidant action
- Extracted from oak with a delicate and balanced profile
- Provides redox stability, improves body, and enhances aromatic complexity
- Helps stabilize the color fraction of red wines, especially when natural cask release is insufficient
- Effective in both early fining and final assembly phases
From Fermentation to Bottling
The color of a red wine is a powerful sign of quality and style. From the first pump-over to the final bottling, every step of vinification contributes to extracting, fixing, and preserving a vibrant and stable the color.
Fermentation: Extraction & Early Stabilization
Enzymes for Maximum Color Release
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Tannins for Immediate Color Fixation
- V Tan® SG
Promotes anthocyanin–tannin bonding and early color stabilization
- Smartan® Uva
Enhances structure while safeguarding fresh fruit notes and protecting color during the most critical phase
Post-Fermentation: Tannins for Structure & Long-Term Stability
After maceration, the phenolic components require further stabilization to ensure color brilliance over time.
- Premium® Uva SG, Premium® Limousin SG, and other tannins from Enologica Vason – A complete range of specialized tannins designed to fine-tune structure, protect color, and adapt to different wine styles and polyphenolic compositions, offering winemakers maximum flexibility.
Oxygen Management: Controlled oxygen exposure is strategic for color development. Through micro-oxygenation with Microdue® Plus, oxygen can be dosed with accuracy to favor the formation of stable polymeric pigments while preserving freshness.
| DISCOVER MICRODUE PLUS® |
Pre-Bottling: Arabic Gums for Final Protection
At bottling, maintaining the wine’s colloidal balance is essential to avoid color precipitation. Arabic gums act as protective colloids, coating unstable particles and keeping the coloring matter in suspension.
- Araban® Super – A premium, levorotatory gum with strong colloid-protective action, ideal for wines with complex polyphenolic structures.
- Icon® Gum – A next-generation gum offering excellent filterability and high stabilizing efficiency, perfect for wines requiring reliable color preservation and a polished finish.
JUCLAS USA is the US branch of the VASONGROUP, Italy’s leading supplier of products and equipment for the wine and beverage industries. Our team offers the same unparalleled proprietary products, adjuvants, equipment and services to the US market. Our innovative fermentation and winemaking products, equipment and services are user friendly and focus on improving quality. Our mission is to share the expertise we have accumulated over 50 years and provide winemakers with the most innovative solutions available.
CONTACT OUR TEAM!
(707) 259-1877
or send an email to:
juclas.usa@vason.it
A Better Way to Dealcoholise Wine - Without Sacrificing Flavor, Structure, or Stability
Explore how Vasongroup’s MASTERMIND® REMOVE technology is transforming dealcoholised wine production. This brochure details a patented, membrane-based process that reduces alcohol without compromising quality, preserving aroma, color, and stability. Learn about enological tools, microbiological safeguards, and sustainability-driven solutions designed for today’s evolving market.
Download the PDF to see how Vasongroup supports wineries creating premium no- and low-alcohol wines.
X-PRO® GRAPES
Natural Redox Protection for White & Rosé Juices
X-PRO® GRAPES is a unique solution for redox balance and natural stabilization in white and rosé juices. Developed with the innovative X-PRO® process, this product combines specific inactivated yeast (LIS) with a special plant-based chitosan to provide clean, aromatic, and well-balanced wines - with significantly reduced sulfite use.
WHAT IS IT?
- Inactivated yeast obtained via X-PRO® technology
- Enriched with active chitosan from Aspergillus niger
- Presented in aggregated form (flakes)
- Easily soluble, ideal for early-stage treatment of juice
WHY USE IT?
X-PRO® GRAPES provides targeted antioxidant protection and supports clean fermentations by reducing suspended solids and microbiota.
Key benefits:
- Improved redox stability from pressing to finished wine
- Faster clarification and better yield
- Preservation of varietal aromas over time
- Ideal for organic and vegan vinification
- Supports low-SOâ‚‚ winemaking protocols
Its activity protects polyphenols that are susceptible to oxidation, delivering cleaner, fresher wines with greater aromatic expression and consumer appeal.
Application
Use directly in the press, or during cold-settling/flotation. Its protective effects last beyond clarification, influencing the final balance and quality of the wine.
For low-sulfite vinification, pair with tannin-based products like PREMIUM® STAB SG, or PREMIUM® LIMOUSIN SG - selected according to the desired wine style.
Interested in developing wines with minimal sulfite additions and greater freshness?
Contact us to learn more about X-PRO® GRAPES or to discuss your antioxidant management strategy.
This week we highlight three selected non-Saccharomyces yeast strains from the VIW® SHIELD range, specifically developed to manage bioprotection and enhance wine freshness, aroma, and mouthfeel in the early stages of fermentation.
Lachancea thermotolerans
What is it?
A selected non-Saccharomyces yeast designed for enological use, ideal for bioprotection and the first steps of alcoholic fermentation.
Why use it?
- Dominates native microflora in early fermentation
- Active in 15–25 °C range up to ~10% v/v ethanol
- Produces lactic acid → enhances freshness and roundness
- Slightly reduces final ethanol content
Ideal for:
Wines where sweetness, freshness, and roundness are key. A great tool for bioprotection while also contributing to the sensory profile of the final wine.
VIW® SHIELD MPMetschnikowia pulcherrima
What is it?
A selected non-Saccharomyces yeast used for bioprotection and aroma enhancement during the initial stages of vinification.
Why use it?
- Inhibits native flora
- Not fermentative – must be followed by Saccharomyces cerevisiae
- Preserves terpenic and thiolic precursors
- Protects musts against oxidation
Ideal for:
Juices rich in aromatic potential (terpenes, thiols), where oxidative risks are high. Perfect for white and rosé vinifications where aroma preservation is a must.
Torulaspora delbrueckii
What is it?
A selected non-Saccharomyces yeast with strong bioprotective power, also capable of starting fermentation.
Why use it?
- Active in 15–25 °C range up to ~9% v/v ethanol
- Reduces green notes and unpleasant aromas
- Ideal for cold pre-fermentative maceration
Ideal for:
Red and rosé wines where managing herbaceous character is critical. Adds palatability and helps soften aggressive profiles.
Dealcoholised and partially dealcoholized wines represent an emerging category with great potential.
VASONGROUP offers advanced solutions for the dealcoholisation process. This approach is based on a combination of advanced enological techniques and the use of specific biotechnologies, able to optimize the process and guarantee high-quality results.
As part of our expansion in the region we are looking for a motivated Business Development Specialist or Outside Salesperson responsible for developing new business in the California Central Coast wine region. We are seeking individuals with great sales skills and self-motivation who can serve as the face of the Vason Group, promoting our premier range of products and equipment to wineries. The role demands a deep understanding of the market and industry products/equipment, paired with excellent communication skills.
If you have a background in the wine industry and a solid history in technical sales, we want to hear from you. This is a fantastic chance to become part of a highly skilled team and make a significant difference in the field. To apply, email your resume to juclas.usa@vason.it
Auroras® is a brand by VASONGROUP that brings together some products from JUCLAS and Enologica Vason.
The goal of these products is to decrease the impact of winemaking practice in wine while respecting and enhancing the raw material.
Auroras® is the answer to new consumer trends, to the need for transparency and responsibility of both the customer and new European and international regulations.
