Smoke exposure in vineyards can pose serious challenges, potentially leading to undesirable sensory characteristics in wine. At Enologica Vason, we understand how concerning this issue can be for winemakers, and we are here to provide practical, science-backed support. Our proven smoke exposure mitigation protocol is designed to be minimally invasive and highly effective, helping you safeguard the integrity of your wine.
Here are our Enologica Vason products that can help you develop an effective strategy for managing smoke-related compounds.
Zimarom® is a powdered pectinase formulated for enological use. The hydrolysis of aromatic compounds is facilitated by the glycosidase enzymatic activity present in the product.
FPS
FPS is a vegetable carbon with an impressive specific adsorption surface. Due to its unique characteristics and porosity, FPS can selectively adsorb pigments and small molecules. It is a specialized enological carbon designed to target phenolic substances while preserving the colour of the wine.
MASTERVIN® COMPACT
MASTERVIN® COMPACT is a specific bentonite applicable to red wines that will respect the wine’s color and is used to help with faster settling and removal of Carbon.
Every winery invests significant time and resources into sanitation. Tanks are cleaned. Hoses are flushed. Equipment is sanitized. Yet even the most disciplined cleaning programs face one persistent challenge:
How do you know a surface is truly clean?
Traditional sanitation verification often relies on visual inspection or microbiological swabs. While both have value, neither provides immediate confirmation. Visual inspection can't reveal microscopic contamination, while swab tests require waiting for laboratory results before problems are identified.
BACTISCAN PLUS™ offers a different approach.
Using advanced fluorescence technology, the handheld system instantly reveals bacteria and biofilm contamination that would otherwise remain invisible. Operators can inspect equipment immediately after cleaning, identify areas requiring additional attention, and verify sanitation before production resumes.
For wineries, that means greater confidence in sanitation protocols, faster troubleshooting, and a more proactive approach to contamination control.
Instead of wondering whether equipment is clean, teams can verify it instantly.
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
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
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 energy consumption
Our technical team is here to help you select the right equipment for your winery.
Contact us today to reserve your Harvest 2026 rental equipment and discover the best solution for your vintage.
The right yeast is only the beginning.
Successful fermentations depend on more than yeast selection alone. The combination of a high-performance strain and an appropriate nutritional strategy is essential to maximize aroma expression, fermentation security, and wine quality.
PREMIUM® CHARDONNAY
Designed for the production of elegant, high-quality white wines.
• Clean and reliable fermentations
• Excellent aromatic finesse and freshness
• Suitable for barrel fermentation and sur lies aging
• High tolerance to alcohol, low temperatures, and sulfur dioxide
PREMIUM® 3MH
A specialized strain selected to maximize thiol expression and varietal character.
Ideal for Sauvignon Blanc, Chenin Blanc, Riesling, and other aromatic white varieties.
• Intense aromatic expression
• Enhanced thiol revelation
• Fresh and vibrant fruit profile
• Excellent fermentation performance at low temperatures
PREMIUM® ZINFANDEL
A robust strain developed for structured red wines and challenging fermentations.
• Rapid fermentation onset
• Excellent alcohol tolerance
• Low volatile acidity production
• Ideal for full-bodied red wines destined for aging
The Combo Approach™ - Premium Yeast + Enologica Vason Activators & Nutrients
Combining premium yeast strains with the right nutritional strategy is key to achieving clean fermentations, maximizing aroma expression, and producing wines of exceptional quality.
Every transformation leaves its mark. For 60 years, VASONGROUP has been at the forefront of innovation and evolution in the wine industry, developing solutions designed to deliver concrete results and support the daily work of winemakers and technical professionals.
Discover more in the new VASONBOOK 2026.
Download it now 👉🏻
https://www.vason.com/index.cfm/it/download/
Why wineries choose V CMC L
V CMC L does not lose effectiveness over time or with temperature fluctuations. This means longer-lasting tartaric stability and greater security after bottling.
Its liquid form makes application simple and highly practical:
Ready to use
• Perfectly soluble in wine
• Effective even before final micro-filtration
• Optimized for modern winery operations
Developed through the R&D expertise of Vason Group, V CMC L can be added before final micro-filtration, offering greater flexibility in winery workflows. For optimal interaction with wine colloids, addition is recommended at least 48 hours before bottling.
The product performs particularly well in:
• White wines
• Rosé wines
• Sparkling wines
In sparkling wines, V CMC L also contributes to a more complex colloidal balance and enhanced perlage expression.
V CMC L represents an effective alternative - or complement - to cold tartaric stabilization and other methods of stabilization, helping wineries reduce operational complexity while preserving wine quality and stability over time.
Discover the NEW generation of filtrable CMC
DiscoverSMARTSTAB® 2.0,the innovative filtrable CMC developed by Enologica Vason, designed to be added immediately before final filtration and bottling - without waiting 48 hours.
Thanks to its exclusive SMART filtration technology,SMARTSTAB® 2.0maintainsexcellent filterabilitywhile ensuring immediate interaction with wine colloids and long-lasting tartaric stability.
ABOUT US
VASON GROUP 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@vasongroup.com
VIW® YEASTS
Focus on Performance & Aromatic Precision
The VIW® (Very Important Wine) range is designed to deliver reliable fermentations and clear aromatic profiles for premium wines, combining ease of use with targeted sensory results.
VIW® SUPERTHIOL
(white & aromatic styles)
Enhances thiol expression (tropical, citrus, floral notes)
Ideal for fresh, elegant white wines
Excellent fermentation kinetics at low temperatures (10–18°C)
Supports high aromatic intensity and varietal expression
DISCOVER MORE
VIW® SUPERCHERRY
(red & fruit-driven styles)
Boosts cherry and red fruit aromas
Increases aromatic complexity (secondary aromas)
Low anthocyanin adsorption → better colour stability
Produces polysaccharides → rounder mouthfeel
Suitable for fresh, fruit-forward red wines
LEARN MORE
DIRECT INOCULATION WITH X-PRO® VERVE
All VIW® yeasts can be used in direct inoculation, simplifying cellar operations:
Juice temperature: 15–20°C
Add: 20 g/hL VIW® Active Dry Yeast + 20 g/hL X-PRO® VERVE
No rehydration required
Mix thoroughly → start fermentation
Faster preparation
Reduced handling risks
Reliable fermentation start
CONTACT US & DISCOVER MORE
ZERO LOSS and VERY LOW WATER CONSUMPTION
The Hybrid Filter by JUCLAS combines the versatility of crossflow with the precision of orthogonal filtration in one compact system. Designed for flexibility and efficiency, it delivers consistent, high-quality results while preserving the true character of your wine.
Premium still wines
Sparkling base wines
Isobaric filtration for sparkling wines
Cider and specialty beverages
Small lots and boutique production
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.