vason Group - Technology and Innovation

Juclas Products

From the grape to the bottle

	Grape

	Juice clarifications Flotation

	Juice concentration Reverse osmosis

	Increase yeast activity Correct dry yeast rehydration

	Fermentation Biological use and management of oxygen

	Color stabilisation Phenols condensation in presence of oxygen

	Ageing and finishing Micro oxygenation

	Prevention of oxydation Inert gas streaming

	Precise fining Proportional dosage of fining agents

	Inert filtration Cross flow filtration

	Tartaric stabilisation Membrane separation process at enviroment temperature

	Pre bottling filterability verification Automated filterability index

	Sanification of bottling areas Foam application

	Correct use of gum arabic Dosage downstream the filtration membranes

	Micro biological stabilisation Manual and automated microfiltration

	Bottle