• » News
  • » Respecting and enhancing wine identity

Respecting and enhancing wine identity

Auroras®: the vision of VASONGROUP

Respecting and enhancing wine identity

The union of two different and distant entities, which together generate something wonderful. The products of JUCLAS and Enologica Vason united to enhance the identity of wines

VASONGROUP is commitment to product evolution and careful attention to the human factor, through, respectively, the R&D Department and the support of the specialized sales network, which work alongside oenologists and wineries around the world every day in choosing the best technologies.

On these foundations lies the birth of a unique intra-company project that is able to respond to current market needs: AURORAS®-Enlightening Oenology, the vision of VASONGROUP.

Auroras® is a brand of VASONGROUP that groups together a selection of products from JUCLAS and Enologica Vason, created to diminish the impact of oenological practices in wine, thus delivering a healthier product that respects the raw material and is capable of embracing the claims of transparency and responsibility demanded by consumers and international legislators.

The aurora is not just a light show, it is the encounter between two different and distant entities, which together generate something wonderful. Just as when the purity of the raw material is paired with technology that respects and enhances it. All of this is Auroras®: a philosophy rooted in reality.

Auroras® is the vision of VASONGROUP. With it, we want to present the best technology of JUCLAS and the innovative products of ENOLOGICA VASON, conceived and designed to decrease the impact of winemaking practices on wine, delivering a more authentic product that respects the work carried out in the vineyard and capable of responding to the need for transparency and accountability of both the consumer and the new European and international regulations. This is a great opportunity for technological innovation in the world of wine, and we dedicate and will continue to dedicate all our know-how and passion to it.

  • LESS ADDITIVES. Electrodialysis makes it possible to achieve tartaric stability of wines, at room temperature and without the addition of additives. Electrodialysis technology, replacing the most common additives on the market, ensures that tartaric stability is achieved. This technology is predisposed to access Industry 4.0 requirements and ensures control over water and energy savings.
  • LESS SULPHITES. With Proper Dissolved Gas Management for young red, white and rosé wines in winemaking, aging and packaging. Gas regulation includes all gas reduction and impregnation treatments in wine, i.e., decreasing oxygen and carbon dioxide in young or aged red wines, deoxygenation carried out immediately before bottling or storage, and the addition of carbon dioxide to refresh white and rosé wines during bottling or for the production of "pétillant" wines. The unit can be installed before the bottling line to regulate the gas concentration of the final product, between tanks for transfer to storage tanks, or downstream of filtration.
  • MORE BALANCE. Taking advantage of Dealcolation to reduce alcohol content without interfering with the original color, structure and aromatic character. With Mastermind® Remove, it is possible to lower the amount of alcohol in a wine through a patented process. This is a gentle procedure, conducted at ambient pressure and room temperature, by passing the wine over contactor membranes, where there is a hydrophobic interface that allows the passage of alcohol in gaseous form to the extractive part. Alcohol removal by Mastermind® Remove from JUCLAS is the most efficient technique, which respects the identity of the original wines.
  • MORE IDENTITY. X-PRO® the range of inactive yeast products, free of chemicals or additives, that preserve the freshness of aromas and hues of wines. Thanks to 5 years of research, the Process X-PRO® was created, which, in a completely innovative way, makes it possible to obtain inactive yeasts through a process using high pressure and low temperature. In this way, it is possible to fully preserve all the components of the yeast without having the denaturations that inevitably occur in a thermal inactivation process.  This innovation has enabled the development of a range of novel products without chemicals or additives that take advantage of the innate and now well-known stabilizing abilities of micro-organisms.

Learn more about AURORAS® at SIMEI 2022 - VASONGROUP, Hall 1, Stand C02-D09



Published on 11/09/2022
Related sheets
    Not all haloanisoles in wine come from cork
    Haloanisoles in wine have devastating effects on wine aroma and quality. 2,4,6-trichloroanisole (TCA) was the first haloanisole identified in 1982 as the cause of musty odor in wine. Even before it...
    Published on:03/29/2023
    Enoforum 2023 competition: an all-female podium
    Who are the winners of Enoforum Web Scientists 2023 edition?
    An Italian researcher, Dr Paola Bambina from the University of Palermo, is the winner of the First Prize at the 2023 edition of Enoforum Web Scientists, which was attended by 37 researchers from 9 ...
    Published on:03/22/2023
    Smoke Taint: recognition for “Innovators of the Year” extensive research
    UC Davis enologist Anita Oberholster and two of her colleagues from other universities are being recognized for their research on how wildfire smoke affects grapes, grapevines and wine composition
    Published on:02/02/2023
    WICA’s crowd-writing: the winners of “The Wine Industry of Tomorrow”
    6 innovative wine auxiliary companies winners for the crowd-writing contest of WICA - the Wine Industry Collaboration Alliance
    6 innovative wine auxiliary companies have been named winners for the crowd-writing contest of WICA - the Wine Industry Cluster Alliance of EPAWI, the European Partnership for the Auxiliary Wine In...
    Published on:01/17/2023
    Lisöra, the grape variety of the mountains of Piacenza
    Characteristics of the variety studied within the SalViBio project
    The Lisöra is a grape variety rediscovered decades ago by Prof. Fregoni and his collaborators in the upper Trebbia Valley, between Cerignale and Corte Brugnatella. Together with other minor vines, ...
    Published on:02/20/2023
    Severe drought and extreme heat pose a new threat to wine production
    In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth con...
    Published on:01/10/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,75