Vason
Enology products

Description:

Very pure micrometer-sized alpha cellulose fibres for precoating filters. High electric charge precoat. For COARSE filtration

Description:

Pearlitic powder for pressure filters

V Mineral® 7 –ROUGH
V Mineral® 5 –MEDIUM
V Mineral® 3 –TIGHT
V Mineral® 1 –VERY TIGHT, almost sterile 

Description:

COARSE permeability Pearlitic powder for rotary filters  

Description:

Pectolytic and beta-glucanasic liquid enzymatic compound for the improvement of wine clarification and filterability.

• It is able to specifically breakdown pectins, glucans and polysaccharides, while respecting the characteristic qualities of the wine being treated.
• Used on wines before bottling, it improves filterability indices so as to facilitate the process towards final filtration.
• On highly turbid wines, increases the speed of spontaneous clarification.

Description:

Gradual-release polycompound antioxidant in tablet form

It comes in flat, bright, white tablets; ideal for being dosed onto crushed grapes in the wine press during reductive white wine vinification. The Easytab tablets ensure an adequate presence of antioxidative elements for the entire duration of the pressing cycle.

COMBO APPROACH®

During reductive white wine vinification, it is very attractive to make the action of antioxidant protection synergistic from the initial phases. There are two products that are best suited to this aim: the precious Tan® Fruit Blanc and the classic, yet always valuable Flavour Save.

Description:

Grape and green tea tannin based reducing formulation for obtaining a protective action against oxygen in musts

The simultaneous presence of fine catechinic tannins and antioxidant active ingredients (L-ascorbic acid and potassium metabisulphite) in its composition allows Tan® Fruit Rouge to act on the must’s redox potential. To obtain fresh and fruity, aromatically more complex wines, it is recommended to use Tan® Fruit Rouge together with suitable vinification systems that enhance the varietal character.

Enologica Vason’s technical service is available for best including Tan® Fruit Rouge in vinification procedures.

Description:

X-PRO® LIGHT is the solution for the selective removal of riboflavin.

It is the synergy between the specific chitin derivatives and the special inactive yeast X-PRO® that enables the removal of riboflavin, the agent that causes the unpleasant sensory alteration called 'lightstrike' in wines.

• Keeps the structure and aromatic profile of the wine intact
• Induces redox capacity and counteracts oxidation of wines
• Has a good clarifying effect

Description:

A granulated compound of catechinic, gallic and ellagic tannins that act synergistically for color stabilization of red wines.

• The reference product for color stability.
• Clarifying action.
• Well-balanced sensory effect, helping maintain the wine’s structure over time.

COMBO APPROACH®

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

Description:

The choice of these two fine macromolecules and their specific balance in solution, contribute to the original formulation of ICON® STAB – a specific product designed to contribute to the tartaric and colloidal stabilisation of wines and simultaneously contribute to the sensorial harmony on the palate.

The gum arabic in ICON® STAB is obtained from selected raw materials, originating from Acacia verek. Its preparation does not involve the use of chemical or enzymatic treatments in the purification phase. It is a complex polysaccharide, with high molecular weight and significant stabilising power against colloidal precipitations. The particular potassium polyaspartate selected for this unique product is one of the most effective stabilisers against potassium tartaric precipitations. Unlike metatartaric acid, it does not break down with temperature; therefore, in a stable colloidal system, it does not lose effectiveness over time.
In general, it is noted that sometimes, potassium polyaspartate can interact with colour if used in red wines. Therefore ICON® STAB has been designed to act as a protective colloid also on these possible induced colour instabilities, as well as, of course, for tartaric stability.

Description:

A compound made with selected tannins, obtained from fine French oak, in aqueous solution.

• Distinguished by its fine and particularly elegant tannic note.
• Treated wines retain the sense of depth and show greater aromatic complexity over time.
• Characterised by its softness, even at high dosage rates.
• In the case of wines, it can be used from the first stages of maturation.

Description:

MPA is a mannoproteins based product with partial stabilising effect and which respects the original colloidal structure.

It aids greater gustatory harmony while contributing in any case to tartaric stability.

Optimal both in refinement and in the pre-bottling stages. In this case, checking the filterability index is always recommended.

Description:

A granulated compound of catechinic, gallic, ellagic and procyanidinic tannins that act synergistically for color stabilization of ultra-premium red wines.

• Formulation suitable from the first stages of red vinification, including sensitive varieties destined for the winery’s most prestigious product.
• Fine and delicate, it imparts its pronounced reactivity in the protective and stabilizing action of the coloring matter.
• Moderate clarifying action.

COMBO APPROACH®

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