Vason
Enology products

Description:

Very pure, natural antioxidant (E 300)

L-ascorbic acid is the most suitable natural product for preventing oxidation of the colouring and aromatic fractions of musts, juices and wines. This antioxidant can be used in a variety of different food products.

Properly evaluated by the company’s Quality Control, it is free from impurities. Best results are obtained for sparkling wines.

COMBO APPROACH®

An intervention with L-ascorbic acid can substantially reduce the use of sulphur dioxide, providing undoubtedly useful technical advantages.

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:

One ESSEODUE BARRIQUE 10 tablet provides approximately 10 mg/l of sulphur dioxide when added to a barrique (225 L).

ESSEODUE BARRIQUE 10 is a tablet of potassium metabisulphite quikly soluble in wine. Its composition allows a rapid and precise additional of sulphur dioxide to the wine in barriques.

ESSEODUE BARRIQUE 10 is available in 48 tablets packaging.

Description:

Balanced formulation with antioxidant action

The most classic of the reductive vinification products, Flavour Save is a complex product based on potassium metabisulphite and L-ascorbic acid synergistically working together, preserving varietal aromas.

To be used both directly on grapes during the initial phases and for adding antioxidative elements to the must.

It may also be used in wine.

COMBO APPROACH®

During reductive white wine vinification, it is very attractive to make the action of antioxidant protection synergistic even in the most delicate phases – the transfer into the wine press. For this particular action innovative gradual-release Easytab tablets have been designed.

Description:

Antioxidant and antimicrobial preservative (E 224)

In the food industry potassium metabisulphite should be regarded as universal, since it is used in a variety of different products.

In oenology it is accepted that the effectiveness of an addition of potassium metabisulphite depends on the quantity of molecular sulphur dioxide that develops.

A valuable ally in vinification, refinement and the stages preceding final packaging.

COMBO APPROACH®

It has been designed for the valuable synergy that underlies the joint use of potassium metabisulphite with tannins, in order to properly balance the wine’s redox potential during storage.

Description:

Sulphiting agent in a concentrated solution (40% ammonium bisulphite), which can produce sulphur dioxide without enriching the medium with potassium. Specific for the initial fermentation phases.

Ammonium bisulphite solution free from cation mineral salts that could be detrimental to the stability of wines. Its easy to use solution state facilitates its application in fermentation, especially if used in automatic in-line dosing systems.

Description:

Sulphiting agent in a concentrated solution (63% ammonium bisulphite), which can produce sulphur dioxide without enriching the medium with potassium. Specific for the initial fermentation phases.

Ammonium bisulphite solution free from cation minerals that could be detrimental to the stability of wines. Its easy to use solution state facilitates its application in fermentation, especially if used in automatic in-line dosing systems.

Description:

Sulphiting agent in 28% potassium bisulphite solution, which can develop sulphur dioxide

Potassium bisulphite solution suitable for producing additions of sulphur dioxide, its composition is free from cation mineral salts that could be detrimental to the stability of wines.

Its easy to manipulate solution state facilitates its application in vinification and these characteristics make SOLFO K L the ideal sulphiting agent for precise dosing, even for in-line dosing devices.

Description:

Very pure, granulated product with fungistatic action (E 202)

The level of purity ensures the absence of off-odours typical of the raw material. It is in the form of spherical granules, thus limiting the formation of dust.

Potassium sorbate is a product that is able to give biological stability to wine, due to its fungistatic effect. It is a valuable antiseptic that can be used in a variety of food products.

COMBO APPROACH®

In order to obtain an optimal preservative effect, it is recommended to combine a suitable aliquot of sulphur dioxide and suitable filtration with potassium sorbate.

Description:

Multifunctional formulation that is able to give chemical and biological stability to wine

Sorboxan® carries out effective biological stabilisation of wine, especially in cases where technology alone is not sufficient to guarantee a biologically stable product, due to the synergistic effect of sorbate and sulphur dioxide.

It carries out antioxidant and antioxidase actions through the simultaneous presence of ascorbic acid and sulphur dioxide. It prevents oxidative reactions.

Optimal for unpackaged wines distributed in stores.

Description:

Grape and green tea tannin based reducing formulation

Tan® Fruit Blanc has been designed to give complete protection against the action of oxygen in musts. The simultaneous presence of fine catechinic tannins and antioxidant active ingredients (L-ascorbic acid and potassium metabisulphite) allows Tan® Fruit Blanc to act on the must’s redox potential. Therefore, it is possible to maintain the original aromatic characteristics and transfer them to the final product, resulting in fresh, fruity, yet varietal wines.

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

COMBO APPROACH®

During reductive white wine vinification, it is very attractive to make the action of antioxidant protection synergistic even in the most delicate phases – the transfer into the wine press. For this particular action innovative gradual-release Easytab tablets have been designed.

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.