Scott Laboratories, Inc. is pleased to announce the appointment of Maria Peterson as Filtration Specialist. In this newly created position, Peterson will be available as a dedicated resource to customers, both over the phone and in-person, for all filtration related questions and issues.

Peterson grew up on a family farm in South Africa, where she first discovered her interest in making wine. She went on to obtain her Enology and Viticulture degree from the University of Stellenbosch, South Africa in 2000. Her studies led to working harvests on four different continents. In 2002, she began working as assistant winemaker for Voyager Estate in Margaret River, Australia. She also acted as the assistant winemaker for Domaine Langlois-Chateau in Loire Valley, France, and red winemaker for Cave du Roi Dagobert in Alsace, France. While working as winemaker for Eaglevlei in Stellenbosch, South Africa, she was responsible for creating the first-ever sulfur-free Méthode Champenoise from Pinotage. Peterson has most recently relocated from Dahlonega, Georgia, where she was acting winemaker and vineyard manager for Montaluce Estate and Winery.

“My first encounter with filtration was when I had to help my Dad filter our family wines as a teenager,” says Peterson. “To me, filtration is like performing a magic trick – first the product is cloudy, next thing it is clear. That completely fascinates me!”

Since filtration can be a complex discussion with many variables, Maria’s wealth of knowledge and experience in this area will be a tremendous resource for customers. Scott Laboratories currently offers a wide selection of filtration equipment and media. 

Finishing tannins can be an added tool to help enhance complexity in wines prior to bottling, or to provide a final stylistic touch to wines. We offer a range of finishing tannins, depending on the desired outcome.

Tannin Riche

Scott’Tan^TM Tannin Riche is a cellaring and finishing tannin notable for enhancing complexity. Derived from 100% toasted French oak, Riche imparts hints of coconut and vanilla, together with a perception of sweetness.

Tannin Riche Extra

Scott’Tan^TM Tannin Riche Extra was specifically developed from 100% American oak. This proprietary tannin contributes nuances similar to Riche, but with heightened perception of vanillin oak character. It works well in conjunction wity low doses of other Scott'Tan tannins (e.g. Complex, Estate, FT Blanc) and can help smooth a wine's finish. 

 Tannin BOLD

Part of our OTT (Over the Top) tannin line, Scott'Tan BOLD was developed to provide an amplified final touch to your wine. Wood, caramel and vanill notes are highlighted on the nose and in the mouth of wines adjusted with BOLD. These wines also exhibit a pronounced oaky arom. BOLD an enhance the perception of sweetness, while also altering the tannin profile to reduce the perception of alcohol in reds. 

 Tannin FINESSE

Scott'Tan FINESSE was developed as a stylistically New World finishing tannin, but with an eye on organoleptic balance. This proprietary tannin has shown to lower the perception of alcohol and hotness in reds and as well as perceived “biting” acidity in whites. Aromatically, it can exhibit tropical notes in chardonnay and red fruit in cabernet sauvignon. Scott’Tan FINESSE will also heighten perception of oak and sweetness.

Early Bird Special

Call, email, mail or fax your harvest order to ship on or before July 31 and get FREE standard shipping on all book-price fermentation items.

 

 

Cellaring tannins are used to enhance mid-palate structure and aging potential. They can also enhance aroma complexity. Finishing tannins can also enhance complexity in wines prior to bottling. Bench trials are recommended to determine the best tannin for a particular wine or style. Visit our website for more information and product descriptions for our range of cellaring and finishing tannins. 

A highly efficient, low cost device for energizing fermentations by automatically injecting air (thus oxygen) during pump-over. Engineered by the world's leading manufacturer of high-performance ventrui-type injectors.

Features and Benefits

• No moving parts.
• Not an electrical device.
• Internal vanes are cast into the injector and angled to intensify the mixing of the air with the wine.
• Fining agents and other wine additives can be introduced at the suction port. With the addition of a ball valve and hose, the operator can control the rate at which the liquids are drawn from a convenient vessel.
• No need for air hoses, automated systems, or dangerous and expensive oxygen tanks.
• Can be combined with delestage technique.
• Can be used during racking or mixing.
• Easy to clean.

 

LalVigne® is a new product line from Lallemand’s worldwide research and development network. It provides new, innovative and natural options to viticulturists and winemakers that were unknown until now.

WHAT IS IT?

LalVigne is an organic yeast derivative product that is applied in the vineyard as foliar spray at veraison. The yeasts used in its production were sourced from the Lallemand wine yeast collection. A single vineyard treatment with a LalVigne spray consists of two applications. The first is done at 5% veraison and the second 10–12 days later. 

LalVigne is easily suspended in water and applied using a spray rig or hand sprayer. In warmer wine regions ideal conditions for spraying are before the heat of the day. In the cooler regions, a window of 24 hours between rains is needed to get maximum effect. Intermittent rain after this point will not affect the effi cacy of the product.

 

WHY USE IT?

All winegrowers face the harvest challenge of achieving phenolic and enological maturity at the same time. Application of LalVigne has been shown to encourage the concentration of aroma precursors in grapes and it can have a noted impact on the timing of the phenolic maturity.

 

Cool Climate Scenario

In cooler climates, phenolic maturity can be diffi cult to reach. Complicating factors can include the onset of rain, early frosts, the grape variety itself, and vines susceptible to Botrytis. In many cases, the harvest date ends up being determined by external factors and not by grape maturity. 

A 2014 Washington State trial involved treating a Merlot vineyard with LalVigne. In this trial, the winemaker picked the treated vineyard six days earlier than the control block. Picking was done based upon the winemaker’s judgment about the fl avor and perceived phenolic maturity of the grapes. Wines made from the treated and control blocks demonstrated strong similarities, despite the large disparity in harvest dates. The opportunity for the winemaker to harvest a week earlier and achieve the “same” wine greatly reduces the risk of quality loss, due to unforeseen weather conditions.

 

Warm Climate Scenario

In warm climates, optimal sugar levels are often reached far in advance of other critical factors such as phenolic maturity. This means that the harvest date is often chosen primarily due to potential alcohol levels rather than other wine quality parameters.

Trials were done on Merlot and Cabernet Sauvignon in one of the warmer growing regions in California.

For both varieties, the control and treated blocks were picked at the same time. The decisions to pick were based on sugar levels. Blind sensory tastings showed differences in color, mouthfeel and aromas, with tasters preferring the wines that were treated with LalVigne. The vineyards yielded 10 tons/acre, thereby allowing the winery to improve maturity on vines with heavy yields.

 

WHERE IS IT USED?

For the last several years, Lallemand has been conducting trials with LalVigne sprays in vineyards all over the world. The goal was not only to establish effi cacy, but also to gauge enological impacts that may not have been observed in the lab.

 

Observed Impact on Mouthfeel and Volume

The trial below (Figure 1) was conducted on Merlot and Syrah vines in Languedoc in 2012. A tasting was done by 20 professionals at the Centre de Viticulture et d'Oenologie de Midi-Pyrénées. In the LalVigne treated Merlot and Syrah, an increase in mouthfeel and volume was observed. The Merlot also showed an increase in aromatic intensity.

Observed Impact on Aromatic Intensity

A Sauvignon Blanc trial done in Spain in 2012 (Figure 2) was tasted by a panel of 20 professional winemakers. The wine made from the LalVigne treated vineyard scored better in mouthfeel, roundness and aroma complexity.

In 2013, trials were done on Sauvignon Blanc in the Southern Hemisphere. Laboratory analysis on the LalVigne treated samples showed an increase in thiols.

Observed Impact on Green Characters (IBMP)

The natural decrease of methoxypyrazine (3-isobutyl-2-methoxypyrazine) or IBMP, during the ripening phase is a good indicator of aromatic and phenolic ripeness for grapes. It has been observed that virtually all the IBMP present in grapes ends-up in fi nished red wines, regardless of winemaking practices. Thus, vineyard practices have a huge impact on fi nished wines.

Trials from the 2014 U.S. harvest were tested for differences in IBMP. It was observed that wines from the LalVigne treated vineyards showed a trend toward lower levels of IBMP. Furthermore, as we increase our trials, the trend seems to be that a greater reduction of IBMP is occurring when the baseline amount of IBMP is higher. Figure 3 below illustrates this. 

Call, email or fax your harvest order to ship on or before July 31 and get FREE shipping on all book-price fermentation items!!!

Some of the things we love about the Seitz Supradisc II lenticular filters are that they are backflushable, hot water or steam sanitizable and storable. This means you can use them over and over again without the media warping; until they are full of solids or when a regeneration procedure doesn’t bring the differential pressure back down.

In this document we will discuss the best solutions for storing your modules correctly between uses to ensure longer use and higher throughput. They are always stored in a liquid solution and shouldn’t be allowed to dry out between uses. 

You can either store your modules inside the housing or find a suitable container with a lid where they can be weighed down to keep them fully submerged in the storage solution. For storage of longer than two days, we recommend removing the silicone gaskets or O-rings on the modules, otherwise they will become brittle and cracked and break up into little pieces. A brew fermentation bucket that is not tapered is suitable for the 12” modules whereas food grade plastic trashcans or Rubbermaid totes with lids are suitable for the 16” modules.

Here are a Few Solutions to Store your Modules in:

1. Cheap Vodka
If you choose to store your modules in vodka or your own produced spirits, make sure that it doesn’t exceed 135 degrees proof but it should be at least 40 degrees proof. Whenchoosing this method be aware that your module should be purged with gas before storage to ensure that little to no dilution of the alcohol takes place. If the alcohol % gets under 20%, you can get spoilage inside the module. Therefore, we only recommend using this method on 12” modules. 16” modules tend to take a lot more alcohol and we sometimes see poor distribution of the alcohol within the depth of the media which can cause spoilage.

2. Citric Acid with SO2
When choosing this method, it is a good idea to run this pickle through the modules before removing them into their respective storage containers to make sure you have even distribution. We recommend that the pH of the solution is pH 2.0 or lower and that you always maintain a 100 – 200ppm SO2 concentration. You may need to add more SO2 periodically. I like adding an effervescent SO2 tablet every now and then to make sure the SO2 level is high enough and that the citric acid solution hasn’t started to be spoiled by lactic acid bacteria. Take care not to breathe in the fumes. At such a low pH, the SO2 will be quite pungent.

3. Nitric Acid and Phosphoric Acid blends
Perhaps my favorite solution of storing modules, this method is typically used in the brewing industry where citric acid isn’t typically used and the absence of citric acid in your waste water is preferred. Nitric acid and phosphoric acid aren’t assimilable by microorganisms so you don’t need to add additional SO2. Food grade Nitric Acid/Phosphoric acid blends are widely used as sanitizers but also makes a great storage solution. Make sure that the solution contains no surfactants which may be tough to rinse out. You can make a pH of 3.5 solution and store your modules in this without having to add additional preservatives over time.

Whatever storage solution you choose, make sure that:

1. You regularly inspect the solution to make sure that your modules are properly submerged
2. All gaskets have been removed
3. That your solution is still sanitary or that someone didn’t replace the vodka with water to hide their vodka tonic habit...

To protect your yeast, use GO-FERM or GO-FERM PROTECT EVOLUTION

One of the primary concerns of the enologist during winemaking is to ensure steady and complete fermentation so all the sugars in the must are converted into alcohol. This should be done in order to avoid any unpleasant surprises that could arise with stuck fermentation or problems due to secondary metabolisms detrimental to the aroma and taste of the wine.

In recent years, the use of selected yeasts in winemaking has become widespread, allowing greater control of the alcoholic fermentation and reducing the risk of unwanted sensory effects resulting from the growth and metabolism of contaminating indigenous yeast. However, a lack of nutrients in the fermentation medium, as is the case in very mature harvests (rich in sugars and polyphenols), harvests with Botrytis, highly clarified musts with low turbidity, and in the presence of inhibiting substances, can lead to slow or stuck fermentations.

At the end of the fermentation process, the yeast suffers a high degree of stress due to the high alcohol concentration and the difficulties in transporting residual sugars: the alcohol diffuses through the membrane and kills the cell. During the rehydration phase, protected yeast maintains a very high viability rate. Its membrane, rich in sterols and PUFA is able to withstand high concentrations of alcohol and prevent the alcohol from entering the cells. With this protection, the yeast can finish consuming all the sugars in the must. Healthy and stress-free yeast cells do not produce excessive amounts of undesirable compounds or volatile acidity. Protecting the yeast guarantees that the end of the fermentation is faster and safer. 

In conclusion, protecting the yeast cells during rehydration guarantees the following principal parameters:

• The reactivation of the internal metabolism thanks to the micronutrients. The yeast cells have more time to reinforce their cell membranes before being incorporated to the must.

• The consolidation of the external membrane, a vital organ for yeast cells, thanks to the micro-protectors

• Enhanced viability and cellular activity until the alcoholic fermentation process is complete

During fermentation, the protected yeast also indirectly assists in:

• Totally occupying the must with a good implantation, and restricting the activity of contaminating indigenous yeast

• Guaranteeing faster and safer fermentation

• Reducing the production of undesirable compounds, such as volatile acidity, H2S, etc.

 

Scott Laboratories is pleased to now offer delivery service throughout San Luis Obispo and Santa Barbara counties! Minimal delivery charges apply, please inquire for more information about applicable zones and pricing.

Delivery Schedule
Delivery to eligible accounts in SLO County: Mondays & Wednesdays
Delivery to eligible accounts in Santa Barbara County: Tuesdays & Thursdays

Delivery service will be intermittently available on Fridays and Saturdays (during harvest). Please call for more details. Orders must be placed by 4:00 pm the previous day to qualify for delivery.

We look forward to providing the most convenient service possible to help you ensure a successful harvest. Please don't hesitate to contact us with any questions.

Email: pasocourier@scottlab.com or call 707-765-6666 to place your order. Please be sure to mention that this is a courier order when placing your order. 

Scott Laboratories is pleased to announce that Bactilessâ„¢, a new product from Lallemand to control spoilage bacteria in wine, has been approved under TTB 24.250 for continual use in wine.

Bactiless is a 100% natural, non-allergenic form of chitin-glucan from a non-GMO strain of Aspergillus niger, which has been formulated to help control bacterial populations in wines post-fermentation. Bactiless helps to lower the viable acetic acid and lactic acid bacterial (LAB) populations, while having minimal effect on yeast populations. This polysaccharide can be used to stabilize wines post malolactic fermentation, or it can be used to inhibit malolactic fermentation. There is a minimum contact time of 10 days and the wine should be racked post treatment. Bactiless helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines. 

 

Bactiless recently received a special award from Intervitis Interfructa Hortitechnica for this innovative approach to bacterial control during the winemaking aging process.

 

For over 80 years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Laboratories operates its main office in Petaluma, CA with satellite facilities in Healdsburg and Paso Robles. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com.

###

Contact:

Monica Royer

Sales & Marketing Strategist

 

Scott Laboratories, Inc.
Phone: 707.765.6666
monicar@scottlab.com

It's almost that time of year again! Stuck alcoholic fermentations can be stressful, but they don't have to be! A stuck fermentation not only delays the completion of alcoholic fermentation, but it can also lead to the formation of off-aromas.Utilize this information to help you prevent (with Go Ferm Protect Evolution®- rehydration nutrient) or rescue and revive (with Reskueâ„¢ - fermentation nutrient) a stuck alcoholic fermentation. http://bit.ly/StuckAF

 

SCOTTTINâ„¢ TIN CAPSULES 

In response to overwhelming customer request, Scott Laboratories is proud to now offer a full range of ScottTinâ„¢  tin capsules. Just released at the Unified Symposium in 2018, ScottTin offers superior quality and makes it easy to beautifully showcase your brand all backed by the outstanding service you've come to expect from Scott Laboratories. 

The benefits of ScottTin:

- Low minimums

- Short lead time

- Competitve pricing

- Stock and custom options

- Simple order process

ScottTin is available in a range of stock colors, as well as custom options to express your wine's personality. 

Malolactic fermentation not only converts malic acid to lactic acid but also has a direct impact on wine quality. Uncontrolled spontaneous malolactic fermentations or wild lactic acid bacteria can result in diminished varietal and fruit flavors, reduced esters, masked aromas and off-characters. Read more about ML bacteria or review our ML brochure for helpful tips in choosing a strain and other guidelines for healthy MLF's.

Our portfolio includes strategies for many of the common challenges encountered during sluggish malolactic fermentations. 

• Cold cellar? Try O-MEGAâ„¢, a strain known for its higher alcohol and lower temperature tolerance.
• Having some sluggish finishers? Try Opti'Malo Blanc for whites or ML Red Boost for reds for additional protection and nutrients.
• Want the ease of inoculating directly in the barrel? Malotabsâ„¢ are an easy-to-use effervescent form of malolactic bacteria for direct addition into barrels. 

Tip: If you're adding more SO2 because of rot, make sure to check your free and total SO2 prior to inoculating with bacteria.

Uncontrolled spontaneous malolactic fermentations or wild lactic acid bacteria can result in diminished varietal and fruit flavors, reduced esters, masked aromas and off-characters. The importance of choosing a selected strain has increased due to evolving winemaking preferences (e.g. higher pH levels, lower SOâ, higher alcohol, etc.). The use of selected malolactic strains can contribute positively to wines while minimizing risks. Review our ML brochure for helpful tips in choosing a strain and other guidelines for healthy MLF's. You can also contact us at 707-765-6666 to discuss the right option for your ML needs. 

We invite you to join Rack & Riddle and Scott Laboratories for a focused seminar highlighting the latest research and innovation in Sparkling Wine Production. The agenda will cover a wide range of topics by some of the foremost experts in the industry.

Please see below invitations with details. Dates are April 23^rd in Healdsburg at H2 Hotel and April 24^th in Napa at the Embassy Suites.  Seminars will be from 9am to 12pm with a tasting and lunch to follow.

     

 

 

FOR IMMEDIATE RELEASE

Scott Laboratories becomesexclusive distributor for PALL Oenoflowâ„¢ crossflow systems in North American wine market 

Petaluma, California, April 25, 2018 – Scott Laboratories, along with PALL Corporation, the leader in crossflow filtration for the North American wine market, are pleased to announce an exciting development in their 27-year relationship. After almost three decades of filtration media distributorship, Scott Laboratories is thrilled to become the exclusive distributor to the wine for PALL Oenoflowâ„¢ crossflow systems.

Under this new agreement, Scott Laboratories will offer new machines, as well as all Parts, Service, and Technical Support required for existing and future PALL Oenoflowâ„¢ crossflow system installations in the North American wine industry.

Scott Laboratories’ seasoned team of service technicians is positioned to provide the same world-class service as the PALL team, and for the upcoming months, Scott and PALL will work together on service events to ensure a seamless transition. Committed to rapid response times and stock-on-hand for major wear parts, Scott and PALL are eager to uphold the industry-leading legacy that both companies are known for.

For over 80 years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Laboratories operates its main office in Petaluma, CA with satellite facilities in Healdsburg and Paso Robles. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com.

###

Contact:

Monica Royer
Sales Enablement Manager
Scott Laboratories, Inc.
Phone: 707.765.6666
monicar@scottlab.com

Finishing Touches for Your Wine
Finishing aids are valuable tools for perfecting a wine. This includes cellaring and finishing tannins, but also stability products, such as mannoproteins and gum arabics. Scott Laboratories offers finishing kits with a range of liquid products for ease of addition, including a variety of cellaring and finishing tannins as well as stabilizing aids. These final touches can help winemakers prevent undesirable characteristics and achieve specific goals.

The LUXE tannins are ultra-premium finishing tannins designed to bring out elegance, complexity, and balance in premier wines. They have been highly refined and carefully extracted so that additions may be made as late as 48 hours prior to bottling. Our LUXE liquid tannin kits include samples of each tannin in the range: Radiance, Onyx, and Royal. These kits are great tools to dial in your wine by:

• masking pyrazines/greenness
• maximizing fruit
• brightening acid
• increasing mid-palate and body
• boosting aromatic intensity
• imparting oaky character
• increasing the perception of sweetness
• minimizing the impact of Brettanomyces 

Both kits are available with or without a pipette (pipette sold separately). For more information about our Finishing Kit or LUXE Liquid Tannin Kit, please contact 707-765-6666 or info@scottlab.com. 

Please remember that bench trials are a very important step to determine the right fit for any finishing products. View our bench trial dosage charts.
 

Do you have your copy of our newly released 2018 Fermentation Handbook? A big thanks to our friends at Jordan Vineyard & Winery for helping us with the cover this year! If you read the welcome message, you'll understand the numbers on the front and exactly how many beers it takes a production crew to make it through a harvest season. Learn about our newest products, protocols, and more!

Download the pdf here: http://bit.ly/FermHB2018 or contact fermentation@scottlab.com for a hard copy. 

Our new website is live! We're so excited to announce that customers can now order online, track orders, view purchase history, manage multiple credit cards, pay invoices, access all technical resources, watch videos, and so much more! Go and check it out at https://scottlab.com/

We're excited to announce that customers can now:

• ORDER ONLINE 24/7
• Track orders
• View purchase history
• Manage multiple credit cards
• Manage multiple staff logins for one account
• Pay invoices
• View technical resources
• Watch video protocols

If you have not already been set up with a login, to place your first order, please visit https://scottlab.com/profile/login to request a customer account. 

Go and check it out at https://scottlab.com/

VARIETAL STYLE GUIDES

With the launch of the new scottlab.com, we have included a vast library of technical documentation, including several varietal guides to help winemakers achieve their desired wine style. 

Click to view each guide

Chardonnay Style Guide (PDF download)

Rosé Style Guide (PDF download)

Sauvignon Blanc Style Guide

View our entire library of Fermentation Articles & Cellar Protocols

 

HARVEST HOURS 2018