Vason
Enology products

Description:

Granulated ellagic tannin from delicate French oak wood through a special extraction, drying and toasting process.

• Excellent in the finishing stages, this product is ideal for premium products.
• Provides stability and longevity.
• Moderate clarifying action.

Description:

Granulated ellagic tannin obtained from very fine toasted French oak via an exclusive extraction and drying process.

• Extremely elegant effect, even at low doses.
• Provides stability and longevity.
• Suggested application in later stages of wine production.
• Gentle clarifying action.

A special treatment called “instantising” makes Premium® Tostato SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

Description:

An elegant granulated product made with condensed tannin derived from grapes.

• A direct reflection of the tannin composition naturally contained in grapes.
• High reactivity to proteins and color matter, along with a clarifying action.
• Excellent effect in terms of redox stability through to bottling. The wines are aromatically more complex, and full bodied.
• Enhances and maintains the freshness of the wine at low dose rates.

A special treatment called “instantising” makes Premium® Uva SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

Description:

Elegant, condensed tannin-based granular product, the result of a careful selection of the best extractable grape tannins.

The composition of Premium® Vinacciolo SG is characteristically catechinic, which comes from well-ripened berries. Hence it has a very pleasant and fresh organoleptic aspect, which once blended into the structure helps to maintain the wine’s redox stability over time. Its formulation gives it a high reactivity both towards proteins (including the polyphenol oxidases) and coloring substances, giving it limited but present clarifying activity. Due to its finesses and reactivity, it can be used from vinification until the phases preceding bottling.

Premium® Vinacciolo SG is the catechinic par excellence.

A special treatment called “instantising” makes Premium® Vinacciolo SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

COMBO APPROACH®

Premium® Vinacciolo SG is an integral part of VASONGROUP’s official micro-oxigenation procedures.

Description:

A granulated blend of gentle ellagic tannins obtained from French oak.

• Helps maintaining the structure of the wine, modifying discordant organoleptic notes.
• Used to manage reductive characteristics, incorporating “vegetal” notes from the extracted tannins, confer harmony and provide resistance to oxidation.
• Moderate clarifying action.

A special treatment called “instantising” makes Smartan® SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

COMBO APPROACH®

SMARTAN® SG is suited to use with MicrOdue® Plus, the JUCLAS patented system for oxygen micro-dosing in must and wine.

Description:

Granulated catechinic tannin obtained through a delicate extraction process from the best green tea selections.

• Excellent redox management.
• Possesses precious elements highly reactive to anthocyanins and oxidase enzymes, for optimal use on musts and wines.
• Moderate clarifying action.
• With its natural capacity to consume dissolved oxygen, it represent a powerful ally in low sulphite vinifi cation procedures (LOW SO2).

A special treatment called “instantising” makes Ti Premium® SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

COMBO APPROACH®

Ti Premium® SG has a highly synergistic action with traditional reducing products (e.g.: Flavour Save) used in white wine vinification for creating redox protection.

Description:

Granulated product obtained from an exclusive and balanced combination of gallic-condensed tannins, stabilized with natural polysaccharides, to preserving the varietal aromas.

• Used in the treatment of white and rosé wines from the first stages of maturation, wines maintain their volume and will be more resistant to oxidation, maintaining fresh varietal fruity notes.
• Clarifying action.

A special treatment called “instantising” makes Tuttifrutti® White SG readily soluble in water while respecting its valuable organoleptic qualities and specific reactivity (SG Patent).

Description:

Polycompound clarifying agent with stabilizing action. It contains three synergistic elements: an inactivated yeast obtained through X-PRO® Process, fungal chitosans (Aspergillus niger) and a potato protein selected to improve clarification.

• Reduction in undesirable micro-organisms.
• High stabilizing action.
• Clarifying action.

Description:

Granular enzyme product with pectolytic activity, for the clarification of white musts and young wines.

• Reduces the viscosity.
• Increases the speed of solid separation of the solids; aids optimal compaction of lees.
• Increases the yield of free-run must.
• Considerably improves filterability.

Description:

Liquid enzymatic compound with high pectolytic activity, specific for floatation.

• Reduces the viscosity.
• Promotes the floatation process, breaking down the pectins into polymers of optimal dimension for the quick formation of the floccule.

COMBO APPROACH®

For a specific final result during separation, it is possible to exploit the synergy with FLOTTOGEL®, FLOTTOBENT® and FLOTTOCARB®, products with ideal characteristics for flotation.

Description:

Granular enzyme compound with pectolytic activity, highly active at low pH values, for the clarification of white musts and young wines.

• Developed to improve the clarification of musts and the filterability of the product in every stage of vinification and to increase pressing yields.
• Designed to be used on must from early harvests, on musts for sparkling bases or on musts which, for their characteristics, have low pH values.

Description:

Powdered glycosidase and pectolytic enzymatic compound, for the clarification of musts and aromatic wines.

• Increases the level of primary aromatic compounds of the grape variety