Scott Laboratories recently completed a six-week renovation of the main warehouse facilities at its headquarters in Petaluma, California. The construction was prompted by a burgeoning product line and desire to provide customers with increased product inventory levels and availability. The 20,000 square foot space was redesigned to increase capacity by 30%, allowing for a more stream-lined inventory management system and greater stock volume, especially during the busy months of harvest.

 A restructured shipping area will also help to ensure continued excellence in turnaround times for orders, particularly during the hectic harvest season. The warehouse currently houses hundreds of SKU’s of fermentation and filtration products from numerous domestic and international suppliers. Customers have the option of order pick-up from both the Petaluma facility, and from the satellite stock in Healdsburg.

No Brett Inside® is a commercial preparation of Chitosan that was introduced by Lallemand and distributed exclusively in the North American market by Scott Laboratories. No Brett Inside specifically targets Brettanomyces cells. The active ingredient, Chitosan, works in two ways. The Brettanomyces cells are adsorbed onto the chitosan and settle out of the wine. In addition to the physical effect, there is a biological effect which results in cell death. This double action of No Brett Inside will help to control contaminating populations helping to preserve wine quality. No Brett Inside is currently listed by the TTB under CFR 24.250 – approved for continual use. Please contact Scott Laboratories for more information.

The popular Lallemand Wine App had to undergo a technical update and must be downloaded again. We regret any difficulty you may have experienced accessing the app recently. To download the updated Lallemand Wine App, please delete the old version, click on the link below or visit the Apple® App Store and look for Lallemand : Wine. 

As before, the app covers North America, Australia and New Zealand, South America and South Africa. Winemakers in these countries can access information related to the products available for them. The app showcases the same features for these territories, and offers the same advanced search and recommendations for varietal pairings. 

The Wine Bacteria Sensory Profiling tool is very popular and helps winemakers select the best wine bacteria for malolactic fermentation – based on their winemaking conditions and the desired wine style.

 In addition, a new section entitled the Knowledge Centre features the latest technical information and protocols available in different markets.

 An expanded third version of the Lallemand Wine App is in the works, with new tools for winemakers available for more winemaking countries.

 You can download the app from the Apple® App Store, or by following this link:

https://itunes.apple.com/ca/app/lallemand-wine/id633615974?mt=8

 About Lallemand & Scott Laboratories

Lallemand – a leading producer of wine yeast and bacteria is a privately owned corporation with divisions operating around the world. The Oenology Division, based in Toulouse, France, has a major focus on research and development, both in-house and in collaboration with renowned research institutes. Lallemand is distributed in North America exclusively by Scott Laboratories.

As of April 1, 2013, Scott Laboratories Inc. is pleased to offer a range of Oenobrands products in North America, including Claristar, the recognized tartrate stability product. Introduced in Europe by Oenobrands in 2007, Claristar is a mannoprotein application for still wine tartrate (KHT) stabilization. Originally marketed for white and rosé wines, Claristar recently expanded its mannoprotein application to red wines as well.  

Claristar is a specialty mannoprotein product for natural stabilization of wines. It is the result of a patented extraction and separation technique that isolates the fraction of mannoproteins from S. cerevisiaewith the highest Tartrate Stability Index (TSI). When added to wine, Claristar inhibits the nucleation and growth of potassium tartrate crystals. In addition to stability, the sensory balance of red, white and rosé wines are enhanced by the positive effect of the mannoproteins, and wine’s natural acidity is preserved. Users note improved and fresher aromatics as well as smoothness on the palate. 

Sold as a liquid, Claristar’s highly purified mannoproteins are 100% soluble in wine. It can be added directly and homogenizes easily. Due to its instant stabilization properties, wine can be treated immediately prior to bottling. For more information on Claristar and tartrate stability in general, please contact Scott Laboratories at 707-765-6666.

As of April 1, 2013, Scott Laboratories Inc. is pleased to offer a range of Oenobrands products in North America, including Claristar, the recognized tartrate stability product. Introduced in Europe by Oenobrands in 2007, Claristar is a mannoprotein application for still wine tartrate (KHT) stabilization. Originally marketed for white and rosé wines, Claristar recently expanded its mannoprotein application to red wines as well.  

Claristar is a specialty mannoprotein product for natural stabilization of wines. It is the result of a patented extraction and separation technique that isolates the fraction of mannoproteins from S. cerevisiaewith the highest Tartrate Stability Index (TSI). When added to wine, Claristar inhibits the nucleation and growth of potassium tartrate crystals. In addition to stability, the sensory balance of red, white and rosé wines are enhanced by the positive effect of the mannoproteins, and wine’s natural acidity is preserved. Users note improved and fresher aromatics as well as smoothness on the palate. 

Sold as a liquid, Claristar’s highly purified mannoproteins are 100% soluble in wine. It can be added directly and homogenizes easily. Due to its instant stabilization properties, wine can be treated immediately prior to bottling. For more information on Claristar and tartrate stability in general, please contact Scott Laboratories at 707-765-6666.

Happy New Year! With the bustle of a great harvest and the holidays behind us, it's time to start planning the year ahead. For us, that means it's time to start thinking about equipment. 

Scott Laboratories is proud to offer the highest quality crush pad equipment, including:

• Destemmers
• Destemmers/crushers
• Crushers
• Automatic sorting systems 
• Vibrating Sorting Tables
• Receivers 
• Elevating conveyors 
• Willmes Presses

Please visit us online at www.scottlab.com for more information on all of our crush pad and other equipment offerings. Feel free to contact us with any questions - our knowledgeable staff would be happy to discuss the best equipment options for your needs.

We look forward to seeing you at the upcoming Unified Wine & Grape Symposium in Sacramento, January 29-31. Please stop by and visit us at booths 800 and 801, and see our latest offerings in Fermentaiton, Filtration, and Equipment. We will be featuring the new Armbruster KVB15 Vibrating Tipping Hopper, among many other new products. See you there!

Due to popular demand, we are pleased to now offer a 10g size of S0₂ granules. Our granules are safe and easy to use. They are small, effervescent granules of potassium metabisulfite and potassium bicarbonate. During dispersion in the tank or barrel, the granules settle at different rates depending on their size, resulting in an even distribution. As they dissolve into wine or must the granules release a precise dose of S0₂. Indose Granules are perfect for S0₂ additions to incoming must, juice and to wines prior to clarification and fining. 

Please contact Scott Laboratories for pricing - we offer great discounts on case purchases.

The high quality you've grown to expect from the Armbruster Rotivib destemmer can now be found in their new KVB vibrating tipping hopper.  This hopper can receive hand picked grapes from half-ton bins, then using gentle vibration energy, feed them at a controlled rate to a destemmer or manual sorting table. Subsequent half-ton bins can be added without interrupting the flow, providing a continuous operation at up to nine tons per hour or more. No screw auger or belts to damage the fruit. Other reception and feeding solutions are also available.  

Maximizing Diacetyl Production:

1. STRAIN CHOICE
• Choose a strain with a high potential for diacetyl production (Beta and PN4).

2. CONTACT TIME WITH LEES
• The shorter the contact time with yeast and bacteria, the higher the diacetyl. Rack off the lees or wait a few days
for the yeast to die off after primary fermentation before adding bacteria. The living yeast and bacteria break down
the diacetyl levels irreversibly.

3. TIMING
• Add malolactic bacteria after primary fermentation for a sequential fermentation. Filtering the wine to remove
yeast or racking off the lees will contribute to higher diacetyl levels.
• Generally, the diacetyl level is highest right when the malic acid is depleted.

4. FERMENTATION TIME
• The longer the malolactic fermentation (MLF) the higher the diacetyl.

5. WINE CONDITIONS
• Lower pH and termperature conditions favor higher diacetyl because MLF will be slower under these conditions.

6. STIR DURING MLF
• Stir the wine during MLF to avoid reductive conditions and to allow slight oxidative conditions. The higher redox
potential will tend to favor the production of diacetyl rather than a reduction to acetoin and 2, 3-butanediol, which
do not contribute to the overall aroma of the wine.

7. ADDITION OF SULFITES
• S02 binds to diacetyl in a reversible reaction. When adding S02 the diacetyl level will seem to disappear, but over
time the reaction will reverse and the diacetyl will be released back into the wine. S02 also inhibits yeast and
bacteria activity and can stabilize the diacetyl content at the time of addition.

8. INOCULATION RATE
• Lower bacteria inoculation rates result in higher diacetyl wines.

Minimizing Diacetyl Production:

1. STRAIN CHOICE
• Choose a neutral strain (VP41 or MT01).

2. CONTACT TIME WITH LEES
• The longer the contact time with yeast and bacteria, the lower the diacetyl. The living yeast and bacteria break down the diacetyl levels irreversibly.

3. TIMING
• A simultaneous alcoholic/malolactic fermentation will tend to produce a more fruit forward style. As the diacetyl is being
produced, the yeast and bacteria will break it down. If bacteria is added after alcoholic fermentation, let the wine stay on the
lees until a desired level of diacetyl is reached.

4. FERMENTATION TIME
• The faster the malolactic fermentation (MLF), the lower the diacetyl.

5. WINE CONDITIONS
• Higher pH and temperature conditions favor lower diacetyl levels because the MLF is faster.

6. DO NOT STIR DURING MLF
• Try not to stir the wine during MLF. The lower redox potential will tend to favor the production of acetoin and 2, 3-butanediol (rather than diacetyl) which do not contribute to the overall aroma of the wine.

7. ADDITION OF SULFITES
• S02 binds to diacetyl in a reversible reaction. Initially the diacetyl level will seem to disappear, but over time the reaction will reverse and the diacetyl will be released. Wait for the malic and citric acids to be utilized before adding sulfites. Follow the progression of diacetyl and stabilize when it reaches the desired level.

8. INOCULATION RATE
• Higher bacteria inoculation rates result in lower diacetyl wines.

Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Good implantation in clarified juices and requires good nutrition and proper temperature control. Elixir has moderate nitrogen requirements and should ferment between 14-25°C (57-77°F) for a slow and steady fermentation. It is a low S0₂, H₂S and VA producer with alcohol tolerance to 15% (v/v).

Vitilevure Elixir™ expresses terpenes, norisoprenoids and thiols (e.g. in Sauvignon Blanc), adding complexity to aromatic varieties.
Recommended for aromatic whites and rosés to enhance floral and fruity aromas with greater complexity.

For more information or recommended usage, please visit www.scottlab.com or call us at (707) 765-6666.

1-Step® cultures are new and improved versions of an old concept. The purpose is to provide winemakers with a product which combines the economy and activity of standard strains with a degree of the convenience associated with the direct inoculation strains. In lieu of direct inoculation or prolonged build-up, a simple 18-24 hour acclimitization step is required using a culture of Oenococcus oeni and an activator (included in the kits). 1-Step cultures are good choices where efficiency and cost management are essential.

Lallemand 1-Step Cultures Available:
• 1-Step Alpha - Adapted to high alcohol, enhances mouthfeel, considered an “All-Arounder”
• 1-Step VP41 - Adapted to high alcohol, low diacetyl producer

Please call Scott Laboratories for more information: (707) 765-6666.

The Mazzei injector is a simple venturi device which makes it easy to aerate fermenting musts, and can also be used for liquid injection.

USAGE
To energize a red fermentation with a healthy dose of oxygen, connect the Mazzei injector on the discharge side of your pump which is set to pump over a red fermenter. The injector will draw large amounts of air and mix it well during the process. To add liquids to a process, connect the Mazzei injector on the discharge side of your pump which is set to recirculate a tank, as you would for a pump over, then drop a short suction hose connected to the suction port of the Mazzei, into the vessel containing your mixed addition (fining agent, carbon, tannin, anything liquid). When the pump is running the venturi will draw from that vessel at a rate you determine with a throttling valve. No need for a standalone
dosing machine. No hauling buckets of stuff up to the top of the tank. Additions can be made safely from the cellar floor.

Please contact Scott Laboratories for pricing and more information, (707) 765-6666.

Anchor Exotics SPH is a product of the yeast hybridization program of The Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. It is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxus is the closest relative to S. cerevisiae and can be found on grapes. This hybrid inherited the aromatic capabilities of both its parents, thereby expanding the aromatic potential and complexity of what pure S. cerevisiae strains have to offer.

White wines produced using this yeast are described as having exotic aromas and flavors, as well as good mouthfeel. It enhances guava, passion fruit, tropical and stone fruit aromas and flavors. Exotics SPH is cold sensitive and ferments at a steady rate in barrels. Red wines produced using this yeast, particularly Syrah and Merlot, have shown aromas of cherry, floral, cocoa and strawberries. They are also described as full-bodied, well-balanced, and complex with intense aromas. Optimum temperature range in reds is 18-28°C(64-83°F). Exotics SPH has been found to produce elevated levels of glycerol (9-13 g/L), which can potentially lead to lower alcohol conversions in high sugar musts. It has an alcohol tolerance of 15.5% (v/v) with medium nitrogen requirements. It has low VA and SO₂ production. It can also partially degrade malic acid and is known to facilitate and enhance malolactic fermentation.

Please call or visit our website for usage and storage information. 

New in 2012, Scott Laboratories has released Scott'Tan™ FT ColorMax for the promotion of color stability in red wines.

T ColorMax is a natural catechin product developed for its superior ability to stabilize color. Its special formulation goes into solution more easily than conventional fermentation tannin products. It is intended for use in conjunction  with FT Rouge. Wines made with FT ColorMax tend to have a softer palate than those made with FT Rouge alone.

Please contact us for ordering information or recommended usage and dosage.

Another Lallemand product is now listed  to comply with the OMRI Standards Manual and the OMRI Policy Manual, which are based on the requirements of the USDA National Organic Program Rule (7 CFR Part 205).  The approved product for OMRI listing is Reduless^®.

Reduless^®is a unique yeast-derived product with immobilized copper developed to reduce sulphur compound, off-flavors, and improve wine quality. It will reduce levels of hydrogen sulphide, diethyl sulphide, dimethyl sulphide, mercaptans, and other sulphur related off-flavors in wine. Those compounds can lead to strong negative assessment by consumers and depreciation of the wine. Reduless^®can be used on red, white and rosé wines and will enhance overall quality and fruity character of the wine by reducing vegetal and reduction notes. The mouth-feel character can also be  improved.

This new OMRI approval is an important and continuing step for Lallemand as it provides organic winemakers with quality products.  Reduless^® will join join other OMRI listed products such as Opti-White^®, Opti-Red^®, Go-Ferm^® Protect, Fermaid O^™, GoFerm^® and Noblesse^™.

The Organic Materials Review Institute is a national non-profit organization in the United States that determines which input products are allowed for use in organic production and processing. OMRI-approved and -listed products may be used in operations certified “organic” under the USDA National Organic Program (www.omri.org).

For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative products and solutions. In addition to the new facility, Scott Labs operates its main office at 2220 Pine View Way in Petaluma and a satellite facility in Healdsburg. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com. 

Scott Laboratories, Inc. announces the hiring of Ashlie Helm as the newest addition to their outside sales team. Helm will be covering the Central Valley and Sierra Foothill territories.

Helm grew up in the Sierra Foothills, in Auburn, but found her passion for wine while studying abroad in Florence, Italy. Her travels inspired her to enroll in the in Viticulture & Enology program at University of California, Davis; where she earned her B.S. degree.  She began working in the wine industry in 2003, at Stags’ Leap Winery as a cellar intern, which led to working a harvest in 2004 in Marlborough, New Zealand. Before joining the team at Scott Laboratories, Helm worked as Enologist at Ferrari-Carano Vineyards & Winery, where she ran the lab, and as Assistant Winemaker for Joel Gott Wines, managing fermentations and blends with fruit from Amador County and Lodi.   

 For over 75 years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with an additional location in Petaluma that houses its Cork Processing Plant and Laboratory, and a satellite facility in Healdsburg, CA. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com. 

Winemaking tannins come from a variety of sources. These include oak (both American and European, toasted and untoasted), chestnut, grapes (both skinds and seeds), exotic woods (such as tara and quebracho) and gall nuts. Though all tannins provide some degree of antioxidative protection, each is also quite distinctive. The selection, processing and blending are all critical when developing commercial tannins for use in wine.

The descriptors often used to characterize tannin types are inadequate to the task. Words such as ellagic (meaing oak or chestnut wood) or proanthocyanidins (meaning from grapes and some exotic woods) are very broad. The producer of winemaking tannins needs to understand and quantify the potential of specific raw materials and then to apply this knowledge. Tools such as GC/MS (gas chromatography/mass spectrometry), reverse phase HPLC (high performance liquid chromatography) and TLC (thin layer chromatography) analysis (silica/fluorescence; cellulose) are common in this process.

Raw materials need to be tasted in different concentrations in different wines. Even if laboratory tools are useful for understanding products, tasting remains the key. There is no substitute if we wish to understand issues such as mouthfeel, relative astringency and increasing roundness. In particular, the polysaccharides linked with tannins contribute to the overall impact on the palate.

These are the elements that went into the development of the Scott'Tan product range. It was an elaborate program - we believe you will appreciate the results.

Scott'Tan Enological Tannins

FERMENTATION TANNINS

FT Rouge – Exotic wood and chestnut tannin formulated for the promotion of color, body and fruit in red and fruit wines.

FT Rouge Soft – Tannin for the promotion of color, body and fruit in red and fruit wines, specifically Pinot Noir and early-to-release reds.

FT Blanc – White gall nut tannin that provides protection from oxidation in White, Rosé, Red, and Fruit wines and Cider.

FT Blanc Soft – Oxidation protection and mouthfeel enhancement for white wines. Also suitable for Rosé, Red, Fruit, Mead and Cider.

FT ColorMax – Natural catechin product designed for its superior ability to stabilize and promote color, body and fruit in Red wines.

FERMENTATION/CELLARING TANNINS

Uva’Tan – Grape seed and skin tannin for fermentation and cellaring in Red must, as well as White, Rosé and Red wines.

Uva’Tan Soft - Grape seed and skin tannin for fermentation and cellaring in Red must, as well as White, Rosé and Red wines. When used during fermentation, can be useful when the grapes’ natural tannins are insufficient.

CELLARING TANNINS

Tannin Complex– Blend of exotic woods and oak tannins formulated for tannin structure enhancement and color stabilization in red wines.

Tannin Estate – Tannin specifically formulated to enhance mid-palate volume and complexity while providing anti-oxidant protection.

Tannin Refresh - 100% French oak tannin formulated to impart French oak character for White, Rosé and Red wines aged in neutral barrels. It contributes wood nuance without smoky or toasty characters.

FINISHING TANNINS

Tannin Riche– 100% French oak tannin formulated to impart French oak character and a perception of sweetness to White, Rosé and Red wines.  Tannin Riche imparts hints of coconut and vanilla.

Tannin Riche Extra – 100% American oak tannin developed to impart smooth vanillin American oak qualities Red and White wines. It works well in conjunction with low doses of other tannins (e.g. Complex, Estate and FT Blanc).

Petaluma, CA, February 27, 2012 -- Scott Laboratories Inc. announces the expansion of its facilities with a newly opened 32,000 square foot office at 2277 Pine View Way in Petaluma, California. This new location is across the street from Scott Labs’ main facility and houses its state-of-the-art Cork Processing Plant, Parts and Service Department, and Wine Analysis Laboratory.

The improved Cork Processing Plant is an integral part of the new space. Since 1977, cork has been an important component of the Scott Laboratories’ portfolio. As a founding member of the Cork Quality Council, ensuring quality and consistency has always been essential to Scott Laboratories. This new, modern facility is complete with critical quality assurance tools, such as Aerocide units and Ozone protection. The facility also boasts a dedicated sensory evaluation room available to customers who wish to do sensory analysis. Scott has also commissioned a new electrical branding machine with heat controls, which will allow for perfectly consistent branding. “All of these changes continue to reinforce Scott’s status as the quality leader in the cork market,” notes Cork Plant General Manager, Alex Scott.

Other improvements to the new space include an enlarged machine shop and parts storage warehouse, along with expanded shipping and receiving capabilities. Customers are invited to come and tour the new facility, view the cork processing area, and learn about the wide range of product offerings that are available.

For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative products and solutions. In addition to the new facility, Scott Labs operates its main office at 2220 Pine View Way in Petaluma and a satellite facility in Healdsburg at 190 Foss Creek Circle.

For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com. 

Scott Laboratories, Inc. announces the hiring of Monica Royer as the Marketing & Communications Specialist. Royer spent the last five years as the Director of Marketing & Public Relations for Herzog Wine Cellars (Royal Wine Corp) in Ventura County, California. Prior to that, she was with Ledson Winery & Vineyards in Kenwood for two years. 

While at Herzog, Royer was responsible for the implementation of all company branding campaigns, including the creation of several new labels. She has a strong background in creative and technical writing, press communications, event and trade show planning, and direct-to-consumer growth. Her role with Scott Laboratories will include the ongoing execution of all proprietary sales and marketing materials, as well as development of direct media and client relations. In Scott Labs’ ongoing commitment to provide clients with superior customer service, Royer’s addition will provide another valuable channel for customer feedback and communication.

Royer grew up on the Central Coast in the town of Solvang. She moved to Sonoma County to attend Sonoma State University, graduating in 2001 with a degree in English. She currently lives in Napa and is very excited to be part of the Scott Laboratories team.

For over 75 years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with two additional locations in Petaluma and a satellite facility in Healdsburg, CA. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com. 

Scott Laboratories is now offering Lallemand’s Anti-Brettanomyces product NO BRETT INSIDE to the North American wine market. NO BRETT INSIDE is a natural polysaccharide extracted from the Aspergillus niger fungus. Its effectiveness at controlling the Brettanomyces population has been demonstrated for several years in multiple laboratory tests and industrial-scale trials. Applied at the rate of 4-8 g/hL, No Brett Inside can reduce Brettanomyces populations significantly within days of treatment.

NO BRETT INSIDE is non-allergenic, naturally derived product which is currently defined as GRAS (Generally Regarded As Safe) by the FDA and available for production trial with approval under TTB 24.249. Draft applications for use are available at www.scottlab.com . NO BRETT INSIDE has been approved in Europe by the OIV since July, 2009 and allowed for commercial use since 2010.

For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with two additional locations in Petaluma and a satellite facility in Healdsburg, CA.

For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com

Two additional Lallemand products are now listed and comply with the OMRI Standards Manual and the OMRI Policy Manual, which are based on the requirements of the USDA National Organic Program Rule (7 CFR Part 205). The most recent products approved for OMRI listing are Nutrient VIT END^TM and OptiMUM WHITE®.

Nutrient VIT END^TM is a specific inactivated yeast devel­oped by the Lallemand research and development group. It has high bio-adsorptive properties for short and me­dium chain fatty acids and fungicides which can cause problem fermentations. Saturated fatty acids modify the yeast sugar transport capacity by interfering with the membrane sugar transport proteins. When used during fermentation it can help minimize the risk of sluggish or stuck fermentations. It can also be used to help restart a sluggish or stuck fermentation.

OptiMUM WHITE® is a natural yeast derivative nutrient rich in glutathione (an anti-oxidant) and polysaccharides. New from Lallemand this year,  OptiMUM WHITE® was created with a new production process that enhances glutathione bioavailability. It will help retain aromatic intensity and longevity. OptiMUM WHITE® should be added early in the fermentation (after settling) to help protect juice from oxidation.

This OMRI approval is an important step for Lallemand and Scott Laboratories as it provides organic winemakers with quality products. Nutrient VIT END^TM and OptiMUM WHITE® join other OMRI listed Lallemand products such as Fermaid O™, GoFerm®, Go-Ferm® Protect, Noblesse™, Opti-WHITE® and Opti-RED®.

The Organic Materials Review Institute is a national non-profit organization in the United States that determines which input products are allowed for use in organic production and processing. OMRI-approved and OMRI-listed products may be used in operations certified “organic” under the USDA National Organic Program (www.omri.org).

Scott Labs is pleased to participate in the BC Wine Grape Council 12th Annual Enology & Viticulture Conference.

The Conference will be held at the Penticton Trade & Convention Centre, 273 Power Street, Penticton, BC on Monday, July 18 and Tuesday, July 19, 2011.

This exciting international event attracts between 200 and 300 delegates. Scott Labs representatives from the United States and Canada will be in Booth #20. For more details, please see www.bcwgc.org.

Saint Helena, Calif., April 21, 2011 – Central Valley Builders Supply announces that it will distribute a range of 400 cm x 400 cm Seitz filter pads (EK, 80, 100, 300 and 700) from Scott Laboratories, Inc. CVBS is known within the local wine industry for providing vineyard trellising and irrigation supplies in addition to fermentation products from Scott Labs to regional wineries.

Central Valley Builders Supply began in 1955 with a small location on Main Street in St. Helena. Since then it has expanded to six facilities within Northern California. In addition to its vineyard supplies, CVBS provides quality building materials for the builder and homeowner.

For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with two additional locations in Petaluma and a satellite facility in Healdsburg, CA. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com.

Scott Laboratories now features a line of sparkling production products from the Institut Oenologique de Champagne (IOC). More information regarding these products can be found in the fermentation section of www.scottlab.com. This line of IOC products join Scott Labs' already existing sparkling product portfolio of champagne corks and wirehoods.

The origins of the IOC can to be traced back 120 years to the founding of the Entrepôt Général de la Champagne in 1890. In 1905, a laboratory (which became the IOC) was established to carry out the work of yeast selection and preparation. Over the years the product lines expanded together with the territory covered. Although the IOC has maintained and expanded its roots in Champagne (with locations in Epernay, Bar-sur-Seine and Reims), it now also has two facilities in Burgundy (including Nuits St. Georges), two in Provence (including Châteauneuf-du-Pape) and one each in Chablis, Tain l’Hermitage, Savoie and Languedoc. The IOC offers a variety of wine processing products including gelatins, caseinates and a complete range of specialty products for the production of sparkling wines.

Scott Laboratories is pleased to be an exhibitor at the 2011 Wineries Unlimited Trade Show & Conference in Booths #321, 323 and 325.

The conference will be held at the Greater Richmond Convention Center in Richmond, VA on March 29-April 1, 2011, with the trade show on March 30-31.

For more information about the Wineries Unlimited Trade Show & Conference, please refer to www.wineriesunlimited.com.

• Scott Laboratories is pleased to participate in the 2011 Unified Wine & Grape Symposium as an exhibitor in Booths #800 and #801 on January 26-27, 2011. Scott Labs will have many representatives available to answer questions regarding fermentation, filtration, equipment, laboratory or packaging needs. Also on display will be a PE Labeler. For more information regarding Unified, please refer to www.unifiedsymposium.org.

• Scott Laboratories will be participating in the 2011 WCHS 68th Annual Convention on January 18-20, 2011. The convention will be held at the Two Rivers Convention Center in Grand Junction, Colorado. Scott Labs' Michael Jones will be speaking on yeast nutrition, as well as sluggish fermentations. For more information regarding the WCHS Annual Convention, please refer to www.coloradofruit.org.

• Scott Laboratories is also attending the 2011 Indiana Horticultural Congress as an exhibitor in Booth #21 on January 18-20, 2011. The show will held at the Wyndham Indianapolis West in Indianapolis, Indiana. For more information on the Indiana Horticultural Congress, please refer to www.inhortcongress.org.

Scott Laboratories is pleased to participate in the Kentucky Fruit and Vegetable Conference.

The conference will be held at the Embassy Suites Hotel and Conference Center in Lexington, KY on January 4-5, 2011.

Scott Labs' Michael Jones will be speaking on the importance of tannins on Monday, January 4.

For more information regarding the Kentucky Fruit and Vegetable Conference, please refer to kyvga.org.

Scott Laboratories will also be participating in the 25th Annual Kansas Grape Growers & Winemakers Conference. 

The conference will be held at the Candlewood Suites in Emporia, Kansas on January 7-8, 2011.

Scott Labs' Michael Jones will be speaking on the importance of tannins as well as selecting the right yeast for your wine. 

For more information regarding the Kansas Grape Growers & Winemakers Conference, please refer to kansasgrapesandwines.com.

The Mazzei injector is a simple venturi device which makes it easy to do additions to tanks during a recirculation. Connect the Mazzei injector on the discharge side of your pump which is set to recirculate a tank, drop a short suction hose into the vessel containing your mixed addition (fining agent, carbon, tannin, anything liquid). When the pump is running the venturi will draw from that vessel at a rate you determine with a throttling valve. No need for a stand-alone dosing machine. No hauling buckets of stuff up to the top of the tank. Additions can be made safely from the cellar floor.

See videos and pictures on our website at www.scottlab.com.

From November 20, 2010, to April 17, 2011, the San Francisco Museum of Modern Art (SFMOMA) will present How Wine Became Modern: Design + Wine 1976 to Now.This exhibition explores transformations in the visual and material culture of wine over the past three decades, offering a fresh way of understanding the contemporary culture of wine and the role that design has played in its transformation.

The exhibition is organized as a suite of galleries, one of which will focus on the modern production of wine. Scott Laboratories, Inc. has donated a variety of winemaking products to display including yeast, tannins, enzymes, nutrients, malolactic bacteria and fining agents.

“We are pleased to be given an opportunity to work with the SFMOMA and participate in this exhibition,” said Sara Rathbun Gibbs, Marketing Director of Scott Labs. “How Wine Became Modern will celebrate and preserve the rich history of innovation within the wine industry in a way that people will be able to enjoy it and learn from it.”

The exhibition, developed in collaboration with Diller Scofidio + Renfro, combines architectural models and design objects with works of art, some newly commissioned, and multimedia presentations, as well as objects drawn from viticulture and everyday life. Viewers will encounter artworks, objects, and information within immersive, quasi-theatrical environments that engage multiple senses including smell.

Organized by Henry Urbach, SFMOMA's Helen Hilton Raiser Curator of Architecture and Design, How Wine Became Modern marks the first exhibition to consider modern, global wine culture as an integrated yet expansive and richly textured set of cultural phenomena. More information regarding the exhibition can be found on the SFMOMA website at www.sfmoma.org.

For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with two additional locations in Petaluma and a satellite facility in Healdsburg, CA. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com.

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Contact:

Sara Rathbun Gibbs
Scott Laboratories, Inc.
Phone: 707.765.6666
sarar@scottlab.com

FOR IMMEDIATE RELEASE

Petaluma, Calif., June 22, 2010 -- Scott Laboratories Inc. has launched its new website at www.scottlab.com. The dramatically redesigned site embodies Scott Labs’ forward-thinking vision and commitment to the growing needs of the beverage industry. The upgraded site enables online visitors to access detailed product information easily and intuitively.

 “With changing information needs and the availability of new web technology, it was time for a comprehensive restructuring of the online view of our services,” said Bruce Scott, president of Scott Laboratories Inc. “The new www.scottlab.com is easier to use and provides increased flexibility for future growth. It will greatly improve the experience of our clients.”

 The upgraded website features improved navigation and searching capabilities with an interactive Advanced Product Selection tool for fermentation products. This selection process will allow winemakers to better select fermentation products based on varietal, potential alcohol tolerance, purpose and other factors.

 The equipment section of the site has been expanded to include multimedia features such as youtube videos, image galleries and detailed line drawings. The laboratory has also been given an upgrade to show the comprehensive individual and packaged analyses and supplies that are provided. The home page features up-to-date news and a calendar to highlight when sales representatives will be traveling throughout the country.

 For over seventy-five years, Scott Laboratories has been meeting the needs of the beverage industry with innovative solutions and products. Scott Labs operates its main office at 2220 Pine View Way in Petaluma, CA with two additional locations in Petaluma and a satellite facility in Healdsburg, CA. For more information regarding Scott Laboratories and the services and products that it supplies, please visit www.scottlab.com.

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Contact: 

Sara Rathbun Gibbs
Scott Laboratories, Inc.
Phone: 707.765.6666
sarar@scottlab.com

Sara Rathbun Gibbs

Scott Laboratories Inc.

190 Foss Creek Circle, Ste. G

Healdsburg, CA 95448

Tel 7O7.765.6666

Fax 7O7.433.7054

www.scottlab.com