New Winemaking Products in 2024 New Yeasts, Nutrients, Enzymes, and Tannins Scott Laboratories has been bringing innovative, science-backed products to the wine industry for more than 90 years and we wanted to remind you about the exciting new winemaking products we have brought on for 2024. Yeast RUBY™ RUBY™ is an innovative yeast with specific metabolic capabilities that can help reveal red thiols and enhance blackcurrant, raspberries, plums, and spice aromas. Rehydration Nutrients GO-FERM STEROL FLASH™ GO-FERM STEROL FLASH™ can be used with cool water and rehydrated yeast can be directly added to juice/must after 15 minutes. Enzymes RAPIDASE EXTRA PRESS™ For white and rosé wines, RAPIDASE EXTRA PRESS™ is a liquid skin contact enzyme for aroma release, juice extraction, and clarification. Tannins ESSENTIAL OAK SWEET™ Ideal for final blend adjustments, ESSENTIAL OAK SWEET™ enhances sweetness and volume, imparting hints of

New Article: Winemaking Enzymes 101 What they do, how they work, and how they're all different We wrote this article for the 2024 Winemaking Handbook and we lovingly refer to it as "everything you wanted to know about enzymes but were too afraid to ask." There are a lot of enzymes available and this article provides some foundational knowledge for understanding why certain enzymes work better for certain applications. What can enzymes do? In winemaking, the main function of enological enzymes is to break down pectins and release trapped compounds. This means that enzymes can: INCREASE YIELDS WHEN PRESSING INCREASE EXTRACTION OF COLOR, AROMA, AND TEXTURE COMPOUNDS IMPROVE CLARIFICATION AND FILTRATION ENHANCE VARIETAL AROMAS Read the Full Article New Enzymes RAPIDASE EXTRA PRESS™ is a pectinase enzyme that enhances juice yields and aroma extraction through softer, shorter pressing cycles, reducing oxidative damage risk and improving post-press clarifi

We are excited to see you at WIN Expo 2022! Visit us at booth 151 to say hello and see what's new. In addition to our amazing booth with the latest and greatest equipment, packaging, and fermentation products, we will be hosting a comparative tasting that explores how utilizing enzymes post-fermentation can enhance varietal-based aromas. Read more about RAPIDASE REVELATION AROMA and the WIN Trial Tasting: Aroma Enhancement Through Post-Fermentation Enzyme Use. Click HERE.

Protease Enzyme: Innovative Tool to Achieve Protein Stability in Wine This presentation, sponsored by Oenobrands, will provide an overview on the current understanding of the mechanism of haze formation. In addition, a discussion on how the recent advances in the area allowed the elaboration of innovative strategies for protein stabilization of wines will also be addressed. Protein instability in wine: a review. Rapidase Proteostab application in winemaking to achieve protein stability of the wine.   Experts: Matteo Marangon, University of Padova (Italy) Remi Schneider, Oenobrands (France) Participating Company: