BSG Wine Division | Napa, a division of BSG, distributing select winemaking ingredients to the US wine industry, has an opening for a Technical Sales Manager – Commercial wine production in USA.

This position has great growth potential for a candidate with minimum 5 years experience in commercial winemaking, strong interpersonal skills and BA/BSc in enology or related marketing science. Candidate will be based in California, required to travel extensively and must have an energetic interest in providing winemakers with superior ingredients and service.

Qualified candidates should email their resume to: dmanning@bsgwine.com

The feedback on our French Oak Tannins from Toasted Oak Co has been astounding. Winemakers continue to be amazed at the contributions from these TTB approved, Organic certified liquid tannins. They are available in 4 profiles:

1.     Mocha (the most popular) - heavy toast barrel, slightly smokey with chocolate/coffee undertones

2.     Fruit Enhancer FRESH - structure with a softening, rounding, aging effect that reduces vegetative character. Untoasted French oak in this profile create the aroma of a new, medium toast French oak barrel.

3.     Fruit Enhancer PLUS - more proanthocyanidic components emphasizing ripe berry and black cherry character

4.     Vanilla - very dense tannin concentration, heavy toast barrel, slightly smokey with chocolate/coffee undertones.

Samples are available upon request. We look forward to hearing from you.

Through our partnership with Enologica Vason, BSG Wine|Napa will now be able to offer KMBS in convenient pack sizes and attractive pricing. Our KMBS does NOT turn yellow in solution, has NO floating particulate matter, and is EASY to dissolve. Used as an antioxidant and antibacterial agent, our BASF enological grade KMBS is a high quality white crystalline powder that does not clump.

Packaged in 1 kg and 25 kg tri-laminate packaging to preserve shelf life, this highest quality KMBS is competitively priced by the single unit or the pallet.

Our prices are competitive. Our quality is unsurpassed. Our service is simply the best.

Technical data sheet

How does that Phyterra No H2S Yeast work?

·         Other yeast producers use mutagens (agents causing mutations) on commercial yeast strains, to create low-H₂S strains.

·         These mutagens have a “scattershot” effect, causing a number of different mutations. The resultant mutants are screened for low- or no-H₂S producing isolates, but other mutations are present as well.

·         Many low-H₂S strains (regardless how made) may also produce larger-than-normal levels of Total SO₂, significantly more than the parent strain.

·         By contrast, Phyterra yeasts have a single, natural mutation that prevents the cell from excreting H₂S from the metabolic pathway mainly responsible for H₂S in yeast and have been further selected for normal SO₂ production.

What do I need to know about using it?

·         Phyterra prevents the emission of Hydrogen Sulphide from metabolic pathways during fermentation when it is the dominant strain.

·         Ambient yeast from vineyard or cellar may produce hydrogen sulfide if allowed to grow.

·         Ambient strains especially tend to grow in non-sulphited grape must, must soaked at a cool but not cold temperature, or in must as it warms up from cold soak before inoculation.

·         “Cold soaking” is defined at 10 degrees C or < . Warmer temperatures will allow growth of other species/strains.

·         Best Winemaking Practices to encourage dominance of the inoculated strain require careful evaluation of the fruit and the following actions:

                         1) Addition of sulphites to the grapes/must

                         2) Temperature control especially during cold-soak (not over 10° C)

                         3) Timely inoculation of must when warmed after soaking

                         4) Nitrogen supplementation if necessary; winemakers using Phyterra cannot use
                             production of H₂S to indicate the need for nitrogen supplementation 

Come by and see us at Eastern Winery Expo, and at Wineries Unlimited.

Pick up a set of samples of our liquid oak tannins, and chat with Doug Manning. Doug has many years experience in bottling and filtration, and can assist you with the challenges of taking that last step in delivering your best wines to the customer. Our Graver cartridge filters are among the best and most affordable.

"While filtration is needed to remove fermentation products and microbes that can cause spoilage, the filtration process should not alter the flavor and color characteristics that make your wine special.

BSG Wine is a long-time trusted advisor offering remarkable service and expertise on all bottling matters including membrane filters.

The menu below highlights available high-quality prefiltration and final filtration products from BSG Wine and Graver Technologies.”

• Removal of yeast and other fermentation byproducts prior to bottling
• Clarifying membrane filters to produce a clear, aesthetically pleasing final product
• Sterilizing filters for removal of microbial contaminants that can cause spoilage

For more information, please contact Doug Manning at 800-585-5562 or dmanning@bsgwine.com

Enologica Vason will now be able to offer its unique line of oenological wine enzymes, yeast and bacteria and tannins to U.S. customers through a new distribution partnership with BSG Wine.

The Vason Group, Verona, Italy, provides "precision oenology"; a complete range of oenological products and personalized consulting services to clients in 40 different countries around the globe.

Available now from BSG Wine Division Napa:

• Amar04: Freeze dried ML bacteria produced for Enologica Vason by Chr. Hansen
• Enzymes: Fermentation and Aromatic enzymes developed by Enologica Vason and produced by DSM
• Ask about Enologica Vason Tannins: Designed by Enologica Vason to meet specific winemaking requirements
• Also: Potassium Metabisulfite, Gum Arabic, Liquid silica, more additives

For more information, please contact Doug Manning at 800-585-5562 or dmanning@bsgwine.com

BSG Wine will have technical representatives on hand from Enologica Vason, Toasted Oak, Phyterra, and of course - Lisa Van de Water, the inventor of our popular line of fermentation nutrients. This is your chance to get questions answered and connections established. Expand your  horizons for 2013.

If you plan to attend and wish to schedule a face-to-face meeting, please contact us at: 800-585-5562 or dmanning@rahr.com or feel free to stop by the booth at any time.

Do not compromise on oak flavor options. Use Toasted Oak products from BSG Wine.

Chains, Chips, Staves...........we will customize your order to fit your needs.

ALL TOASTED OAK, Inc PRODUCTS ARE FROM FRENCH OAK.

• Barrel Chain Inserts: House Blend (medium toast French oak barrel).
• Oak Chips: Fire, Vanilla and House Blend: 10kg infusion bags, Dosing: 10lbs/ 1000gal
• Tank Staves: Vanilla, Coffee, Chocolate: Dosing: One stave/ 10gal, Bundled to your specification
• Butterscotch Tank Sticks: Dosing: one 10kg infusion bag/ 250 ga

For more information, please contact Doug Manning at 800-585-5562 or dmanning@rahr.com.

George Christie and his team at Wine Industry Network get it right – once again. The NCWIE was a great opportunity for all types of winery suppliers to meet and network with buyers from across the United States. Promoted as a “Regional” event, we met with a lot of local existing and new customers from the Napa/Sonoma counties, but we also met people from as far away as the east coast of the US and Canada. We were pleasantly surprised for the first-year event!

The show gave us the opportunity to showcase our latest solutions including: Yeasts, Fermentation Nutrients, Enzymes, Barrel chain inserts, and more.

For more information, please contact Doug Manning at 800-585-5562 or dmanning@rahr.com.

      Amar04, from Enologica Vason, by Chr Hansen. Direct addition, high alcohol tolerance, fast acting with low production of any negative organoleptic qualities.  Our first choice for ease of use and effectiveness.

     Oeno™ from Kerry, another very effective product, requires 48 hour buildup, and is THE MOST COST EFFECTIVE ML bacteria on the market.

     Regardless of what bacteria you are using, the addition of ML-specific nutrients will assist. We offer Leucofood™ (complex blend of nutrients, minerals and vitamins) and Leucovit™ ( Vitamin blend formulated specifically for ML bacteria).

     Worried about the not so good bacteria? We also offer Lysozyme now marketed as Innovapure™ from the original source, Neova™ Technologies.  This enzyme will halt the progression of lactic acid bacteria (like Lactobacillus kunkeei) and save wines from gram positive bacterial spoilage.

Click Here for Amar04 Product Data sheet

Click here for Oeno™ preparation instructions.

Enologica Vason has a unique strain called AMAR04, produced by Chr Hansen, packed in 2 sizes Medium (inoculates 660 gallons – 25 hL) and Large (inoculates 2640 gallons – 100 hL). This direct addition culture tolerates up to 16% alcohol and 40 ppm total SO2. See attached Product Data Sheet for details. Give it a try when the other strains fall short.

(Photo courtesy of Lisa Van de Water)

Click Here for Amar04 Product Data sheet

Never used Toasted Oak products?

You are missing a unique and fantastic sensory experience.

ALL TOASTED OAK, Inc. OAK ALTERNATIVES ARE FROM FRENCH OAK.

Barrel Chain Inserts

• House Blend of fire, vanilla and infrared toasted oak. 3 month extraction time

Oak Chips: Fire, Vanilla and House Blend

• 10kg infusion bags
• Dosing: 10lbs / 1000gal
• 3 to 6 weeks extraction time

Tank Staves: Vanilla, Coffee, Chocolate

• Dosing: One stave / 10gal
• Bundled to your specification
• 3 month extraction time

Butterscotch Tank Sticks

• Dosing: one 10kg infusion bag / 250gal

Distributed exclusively by BSG Wine Division Napa. For orders and more information go to: www.bsgwine.com   

OENO: VERY POPULAR concentrated frozen ML bacteria for fermentation in red, rosé  and white wines. Reasonable tolerance for alcohol and low pH. Requires 48 hour buildup. VERY ECONOMICAL. Produced by Kerry.  Click Here for the Oeno Prep Sheet PDF.   

Amar04: NEW! Freeze dried ML bacteria with high alcohol and low pH tolerance. Direct addition. Produced by Chr Hansen for Vason Enologica.  Click Here for the Amar04 PDF. 

Leucofood: Blend of ML bacteria specific nutrients to support MLF. Use with any and all MLF products. Developed by Lisa Van de Water, VinotecNapa.  Click Here for the Leucofood PDF.    

For more information, please contact Doug Manning at 800-585-5562 or dmanning@rahr.com

By most indicators the 2012 harvest is the one winemakers have been waiting for; perfectly ripe fruit and plenty of it in an excellent growing season.

Yet winemakers know well that those healthy vines and beautiful grapes are still at risk of producing inferior wines without the proper selection and timing of yeast nutrients.

Lisa Van de Water is a wine microbiology consultant at Vinotec Napa and several affiliated international companies. She specializes in the diagnosis, treatment and prevention of wine problems.

She says that testing yeast available nitrogen (YAN) is critical to calculating nutrient additions and timing, but it must be done before fermentation begins. “YAN should be measured a few days before harvest or as soon as the fruit comes in,” Van de Water advises. If yeasts, including volunteer yeast species from the vineyard, start to grow, it’s too late to accurately assess the nutritional needs of the juice.

Van de Water is the developer of Superfood®, a complex, blended yeast nutrient formulated to address fermentations that were having trouble finishing due to climate and other viticulture conditions prevalent in the late 1970’s and 80’s.

Through her research and development, Van de Water investigated the effects of different types of yeast products on fermentation. “Fully autolysed yeast products are used in the nutrients I designed; they are more effective than just partially autolysed ones because the nutrients are then fully available in the must,” Van de Water says. “The nutrients don’t have to slowly leak out of the cells, a process that can take weeks. Fermentations don’t have weeks to wait.”

Van de Water has also created Superferm™, a product similar to Superfood, but with higher proportions of complex nutrients and minerals; Startup™, a product without DAP that can be added to yeast rehydration water for a faster start to fermentation; Vitamix® and Supervit® vitamin products made to be used along with Superfood® for musts that are deficient in vitamins.

Van de Water’s products are manufactured and distributed by BSG Wine. For information on dosing of our nutrient blends and DAP please refer to the Nutrient Addition Charts pages 20, 21 of the BSG Wine 2012 Harvest Catalog.

For orders and more information go to: www.bsgwine.com For information on testing and using YAN results email: vinotecnapa@aol.com

The below profile shows the dominant influence of the Trans-Oaklactones, conveying an aroma of fresh Coconut and Vanilla. It also adds a creamy and citrus mouthfeel. The high level of tannins assist with the stabilization of wine color.

These oak chips come from a stave production sawmill in Allier France, and are aged 2 years. They are then analyzed for phenolic and polysaccharide content to qualify for the Non-toasted oak program.

Usage levels for white wines are 0.25 to 1 grams/L (2 – 8 lbs/1000 gallons) and for red wines use 1 to 4 grams/L (8 – 32 lbs/1000 gallons)

Ask about the full TCA, TBA Analysis.

Available in 10kg infusion bags.

Contact us at 1-800-585-5562 or info@bsgwine.com to learn more.

Developed by BSG Wine in collaboration with multiple consultants and testing laboratories, OWN™ contains an effective level of yeast cell walls as well as the amino acids and other nutrients from inside of the cells.  

OWN™ is compliant with USDA/NOP regulations for organic winemaking and has been reviewed and accepted by the CCOF. 

OWN™ is available in 1kg, 5kg and 20kg packages.

Please call for more information 800 585-5562 or email dmanning@rahr.com

Going, Going. Almost Gone!

Claim yours now - For a limited time, BSG Wine (formerly Beverage Supply Group) has a small supply of French Oak Staves for fermentation from Toasted Oak Company.

These staves have been incredibly popular and continue to sell fast! Samples are available for:

• Vanilla
• Butterscotch
• Fire (coffee)
• Chocolate

All 35" boards can be customized with the exact number of boards per ring to meet your requirements.

Contact us at 1-800-585-5562 or info@bsgwine.com to request samples.

These boards will not be available for very long. They are that good!

BSG Wine (formerly Beverage Supply Group) is now stocking new French oak staves in Fire and Vanilla flavor profiles for your tanks and fermenters.

Opening a bag is quite the experience. Imagine what it will do for your wine.

Give us a call to request your FREE 'House of Flavors' samples from Bernard Pradel's Toasted Oak Company and experience them for yourself.

BSG Wine | 800-585-5562 | bsgwine.com

Wine yeast strains have been studied for decades. It wasn't until recently that significant innovations of three new yeast strains were developed by Phyterra in collaboration with Dr. Linda Bisson of the University of California, Davis.

Following is the featured interview with Dr. John Husnik, Chief Technology Officer of Phyterra Yeast Inc.

Tell us about the new Phyterra Yeast strains for 2012 that are being distributed by BSG Wine?

We have three new H2S-preventing wine yeast strains that have been developed by classical breeding. All of the 2012 strains have been selected during the backcrossing for low sulfite production in addition to H2S-prevention.

Why the specific focus on low sulfite producing, H2S-preventing strains during the breeding development program?

Through BSG Wine’s diligent customer service and follow-up with vintners over the past usage of our H2S preventing yeast, it was noted that in certain musts our first generation yeast could produce elevated Total SO2 levels. We immediately started a multi-faceted investigation into this issue in collaboration with Dr. Linda Bisson at the University of California, Davis.

Dr. Bisson, as many of you may know was the principal investigator that discovered the H2S preventing technology. An enormous amount of research was simultaneously undertaken and we eventually were able to solve the elevated total SO2 issue through the use of selective breeding methods.

Excellent news and congratulations. So what strains can winemakers look forward to in 2012 and beyond?

Thank you, but all the congratulations should go to the technical staff that worked the extra-long hours, weekends and holidays to accomplish bringing this innovative product to winemakers this season. The strains available for the 2012 season are Vivace (our new P1Y0), Allegro (our new P2Y3) and Andante a new strain developed specifically to bring out the rich concentrated flavors in varietals such as Cabernet Sauvignon, Zinfandel, Syrah and Sangiovese.

In addition to Vivace, Allegro and Andante we have another twenty wine strains in our breeding program that will enable Phyterra Yeast to bring this incredible technology, licensed from the University of California, Davis, in a variety of strains capable of exceptional performance in any style of wine.

Contact Doug Manning at dmanning@rahr.com or (707) 256-9891 to learn more.

We've set things in motion as we continue to keep finding better ways to serve you.

Along with our ever-increasing product offerings, Beverage Supply Group will also now be known as BSG - Wine. Small name change - Same great company. But that's not all. We have also grown into a larger facility that will help accomodate our new growth as well. We encourage you to come grow with us. 

A yeast strain that is incapable of producing hydrogen sulfide?  Absolutely! 

A yeast strain that produces low total sulfur dioxide? We have it!

Phyterra Yeast, Inc., distributed in the US through BSG Wine (formerly Beverage Supply Group), announces our traditional selective breeding program where we can apply this organic, no H2S, low SO2 attributes to most Saccharomyces yeast strains.

Vivace:  Ideal for artisan style sparkling wines, fruit forward white grapes (Sauvignon Blanc) and high must weight red table wines.

Allegro: Excels at focusing the fruit either alone or as part of a blend. Excellent for Chardonnay and Viognier

Andante: Andante is able to bring out differentiated varietal aromas and the rich concentrated flavors found in varietals such as Cabernet Sauvignon, Zinfandel, Syrah, and Sangiovese

Late harvest wines, to light fruity whites, to  monster zinfandels, to everything in between, BSG Wine is the premier provider of high quality products, unparalleled expertise, and prides ourselves with being intuitive on the winemaker’s needs.

Contact us at 800-585-5562 or sbrent@rahr.com to request a quote and receive our FREE 2012 Harvest Catalog.

Product?  Liquid Oak Tannins

Who is using it?  Everyone from wine negotiants to ultra premium producers

The results? Consistant, reproducable, profound improvements to wine balance, mouthfeel, flavor and aroma.

Free sample sets of four of our most popular profiles available upon request. Call Doug at (707) 256-9891 for more information.

We stock a full range of Graver Technologies Pre and Final Filters in Napa CA and Vancouver WA. Add to that the significant technical support provided by Doug Manning and Susannah Harris, and we can solve many process problems in addition to saving you money. Check in with Doug or Susannah to find out how we can deliver solutions to you.

Doug Manning (707) 256-9891   dmanning@rahr.com

Susannah Harris (509) 823-3018   sharris@rahr.com

Focus on the final winemaking task of bottling. Contact Doug Manning or Susannah Harris about Graver Technologies Bottling Filters. We can help with your bottling operation on any scale and offer sound advice to help you suceed in this last step of winemaking. Don't miss this opportunity to benefit from Doug's extensive bottling and filtration experience.

Contact: Doug (dmanning@rahr.com or call 707-256-9891) or Susannah (sharris@rahr.com or call 509-823-3018)

Creativity in winemaking can hit us at any time, but most often during relaxed moments of thinking "outside the box". Our Liquid Oak Tannins and Toasted Oak Chips can add amazing and delicious elements to your wines. If you do not already have a set of free samples, please drop us a note. We will get fresh samples to you at no charge. (It's OK to ask for more samples if yours are getting old)

We will also have these available at the trade shows listed on our Trade Show Tab.

Check out our WIN Deals offer for January discount on French Oak Chips.

As we say thanks to Saccharomyces for all the hard work this fall, it's time to get to work on all the other less welcome guests in the cellar. To take a 5% discount on citric acid, sodium percarbonate and quaternary ammonia, just mention "WIN with BSG". This sale will run to the end of the year.

For assistance with cleaning and sanitation procedures please contact:

Doug Manning (email dmanning@rahr.com) (cell 707-256-9896)

Susannah Harris (email sharris@rahr.com) (cell 509-823-3018)

Harvest 2011 has been a challenge, to say the least. This week a customer walked in and announced that he was glad to have all his fruit in, so that now he could start doing winemaking. In support of that effort, we offer the following questionnaire. If you have a stuck or sluggish fermentation, working through these questions will assist in organizing your information, and can help you identify a course of action.

Lisa Van de Water has assisted many winemakers over the years, dealing with both northern and southern harvests every year. She has offered to assist our customers with any troublesome fermentations. Take a look at this - and don't hesitate to contact us or Lisa directly with any questions you may have.

Click here to download the questionnaire.

Lactobacillus species, the lactic acid bacteria that can trigger the production of VA from sugar and stop your fermentation, has ruined too many gallons of wine. Higher pH and the resulting less effective SO2 additions made to grapes stressed by late rains and molds is setting this year up to be a bad one for Lactobacillus and other spoilage organisms.

We are well stocked with the most effective treatment available - Inovapure Lysozyme. For more information contact Doug Manning at (707) 256-9891. Technical information is posted on our website. For more detailed material go to http://neovatech.com/prod_ino.php

Bernard Pradel, the brains behind the invention of our unique liquid oak tannins, has provided us with some of the most smooth, aromatic, delicious smelling toasted oak chips. Prepared by different toasting procedures, with select wood chosen specifically for the production of chips (not leftovers from other projects), these chips have no sawdust in them. The very carefully controlled selection and toasting process creates a uniform and very tasty additive for the winemaker.

FIRE TOASTED delivers the char, mocha and chocolate elements of a heavy toast French Oak barrel.

VANILLA is a convection toast process that brings forth the natural vanilla profile of French Oak.

HOUSE BLEND is a combination of Fire Toast, Vanilla and Infrared Toast wood, delivering the equivalent of a medium toast French Oak barrel.

Like the liquid tannins, these chips are availble in sample sets. Please request your set of both the chips and the liquid tannins.

Napa, CA. - September 26, 2011 – Phyterra Yeast Inc. (“the Company”) is pleased to report that Lacon GmbH has renewed the Company’s organic certifications for its wine yeast products. This reaffirms and ensures that Phyterra’s wine yeasts are acceptable for use in organic wine production under both National Organic Program (“NOP”) USDA and European Commission Organic (“White Leaf” symbol) regulations. Phyterra’s wine yeasts have also been accepted and registered with California Certified Organic Farmers (“CCOF”) as organic wine yeast.

Phyterra’s wine yeasts feature an exclusive proprietary attribute of preventing the formation of hydrogen sulfide (“H₂S”) in the fermentation phase. This natural attribute was discovered in a vineyard yeast from Italy and refined by Dr. Linda Bisson, at the University of California, Davis. Years of development, and funding and support have come from the U.S. commercial wine industry, largely through the American Vineyard Foundation. These novel yeasts provide winemakers with an effective and viable way to prevent the occurrence of H₂S in fermentation, thereby preventing the need for H₂S remediation in wine production while retaining natural high quality winemaking practices in a way that best supports Wellness for Wine™.

Lacon GmbH Germany is an international agency that provides third party services for food and agriculture industries including the inspection and certification of organic production, processing and handling of agricultural produces, as well as the export and import of such products as per relevant national rules and Certification for International Featured Standards (“IFS”).

Phyterra’s wine yeasts are commercially available in the U.S.A., throughout Europe and in Chile. For product purchase inquiries in each of these regions, please contact:

U.S.A.:             Beverage Supply Group, www.bsgwine.com

BSG delivers premium wine production products and is the exclusive U.S.A. distributor of Phyterra’s wine yeasts – theWellness for Wine™brand.

Toll-free, 1-800-585-5562

Doug Manning, 707-256-9891

Susannah Harris, 509-823-3018 (Pacific NW)

Europe:             Phyterra GmbH, www.phyterra.com

Sebastian Zitzler,+49 (0) 151 46120321

Chile:              Vinicas, www.vinicas.cl

Ricardo Bobadilla, (56 2) 2359482

As of August 1, the TTB has granted use approval for the following vitamins. Go to the TTB site http://www.ttb.gov/wine/wine_treating_materials.shtml

Beverage Supply Group complex nutrient blends are ready for those grapes. Call for a quote.

Doug Manning, dmanning@rahr.com   Sadhana Brent, sbrent@rahr.com  Susannah Harris, sharris@rahr.com

Office (707) 252-2550 or Doug's cell (707) 256-9891