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Prodotti / Fermentation activators / BOOSTER ACTIV PREMIUM®
BOOSTER ACTIV PREMIUM®

NEW CONCEPT FERMENTATION ACTIVATOR WITH DETOXIFYING ACTION
BOOSTER ACTIV PREMIUM® is an innovative fermentation integrator which is the result of years of published-research, by ENOLOGICA Vason’s department R&D.
The innovative aspect of this integrator consist in its mode of utilization, defined on the basis of studies of the fermentation process beyond half-way through fermentation, at a time when the number of cells is stationary. In this so-called “stationary phase”, using elements that provide small but valuable food supplementations and also detoxification factors ensures a smoother fermentation and avoids potential difficulties in the yeast’s activity.


BOOSTER ACTIV PREMIUM®
New concept fermentation activator with detoxifying action
D.A.P. ACTIV
Balanced food for yeasts based on ammonium phosphate and thiamine.
SOLFO ACTIV PREMIUM® E FOSFO ACTIV PREMIUM®
New yeast food based on ammonia.
V ACTIV AND V ACTIV SUPER
Yeast food based on ammonia in the standard formulation with thiamin.
V ACTIV PREMIUM®
New conception complete fermentation activator and bioregulator
V ACTIV SCORZE
Special activator for the adsorption of undesirable elements in must.
V MALO ACTIV
Malolactic fermentation activator and bioregulator.
V STARTER PREMIUM®
New fermentation activator and bioregulator.

Fermentation activators


The wide experimentation carried out by Enologica Vason's Research and Development biotechological section allowed developing some products (Third Generation's Fermentation Activators), technologies and operating procedures with regard to fermentation processes (*).

The latest innovation is Easyferm® allowing the control and automation of yeasts rehydration process and pied de cuve execution.

The customer service at Enologica Vason puts also at customers' disposal, by request, specific Innovative Procedures for yeasts rehydration, sequential fermentation, refermentation and solution of fermentative stops.

(*) Nitrogen source and timing of addition affect fermentation kinetics and wine composition.
M. Caputo, A. Cavazza, E. Poznanski, E. Bocca, R. Ferrarini.
STUTTGART Intervitis-Interfructa 2004 (International technology trade fair for wine, fruit and fruit juice) – 7° International Symposium of oenological innovations 10th-11th May 2004.

(**) “Acetaldeide? Limitarla si può” (E. Bocca, R. Ferrarini, Università di Verona/Italy, E. D'Andrea e E. Dai Prè 2009)





Enologica Vason S.p.A. - Loc. Nassar, 37 - 37029 S. Pietro in Cariano (Vr) - P.Iva IT01351170236 / Ju.cla.s S.r.l. P.Iva IT02239050236