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SCOTT LABORATORIES, INC.

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CONTACT INFO

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Address

1480 Cader Ln.
Petaluma
CA, 94954
United States
Phone
(707) 765-6666
Fax
(707) 765-6674
Primary
Monica Royer

Our Company

Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value added products for the North American wine, craft brewing and distilled spirits industries.

Our predecessor firm (the Berkeley Yeast Laboratory) was literally founded in the weeks prior to the end of Prohibition in 1933. The mission of the new company was to help customers produce better products for THEIR customers. Value added was a core principal then.  It remains a core value   seven and a half decades later.

Our first products were lab services and yeast. In the years that followed the needs of our industry customers led us first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been a 77 year evolution driven by the concept of adding value.

Our current product portfolios include some of the most famous names in the wine, craft brewing and spirits industries. In some cases we have our own proprietary products (such as Sparkolloid and Scottzymes) while in other cases we work with partner firms. You can checkout virtually all of our offerings on our website at www.scottlab.com.

In 2010 our companies have 75 employees. Our headquarters are in Petaluma, California and Pickering, Ontario. In addition, Scott USA has two additional locations in Petaluma and a satellite facility in Healdsburg (Sonoma County).

Products and Services


Fermentation

Scott Laboratories continues to provide state-of-the-art fermentation and cellar products in conjunction with superior technical knowledge and support. We offer a range of proprietary products as well as quality products from Anchor, Bioseutica, Institut Oenologique de Champagne and Lallemand. We make every effort to bring you the most up-to-date information to help guide your fermentation endeavors. 

Yeast Nutrients Tannins Malolactic Bacteria Microbial Control Enzymes Fining Agents

 

Laboratory

At Scott Laboratories knowledge is one of the most important services we offer. Our laboratory is a key component of this. Working together with our inside sales technical group, our laboratory offers some of the best (and most confidential) services in the wine business, including speedy analysis and practical solutions where and when you need them. Our lab is an island of stability in the unpredictable world of winemaking.From the grape to the bottle, our laboratory is poised to support your needs. We offer both routine and custom services. Routine checks allow you to monitor your wine's progress and head off little problems before they become big ones. Customized testing and trials can help you determine appropriate options for your particular wine. Our laboratory's goal is to help you make the best wine possible.

The option of 24-hour drop-off and pick-up at our facility is available. Contact us to receive a code to open the lock box outside of our main building.

Packaged Analyses Export Analyses Individual Analyses Supplies Equipment

 

Mazzei Tank Injector
Mazzei Tank Injector
The Mazzei injector is a simple venturi device which makes it easy to do additions to tanks during a recirculation.
Sheet Filter Setup and Usage
Sheet Filter Setup and Usage
Learn the proper method to setup, clean and use a sheet filter.
Cartridge Filter Setup and Usage
Cartridge Filter Setup and Usage
Learn the proper method to setup and usage a cartridge filter, including the bubble point method to test membrane integrity.
Lenticular Filter Setup and Usage
Lenticular Filter Setup and Usage
Learn the proper method to setup, use and backflush a lenticular filter.
Yeast Rehydration Protocol
Yeast Rehydration Protocol
One of the keys to a healthy fermentation is proper yeast rehydration. Watch this video to learn the proper procedure for hydrating Lallemand yeast.
Restarting a Stuck Fermentation
Restarting a Stuck Fermentation
Dealing with a stuck fermentation can be frustrating. When restarting a stuck or sluggish fermentation, it is essential to address yeast biomass buildup together with the low nutrient levels. Follow the step-by-step instructions highlighted here to improve your chances for a successful restart.
LalVigne's Impact on Argonomic Parameters in Vines

LalVigne® Foliar Spray

Winemakers and grape growers are constantly looking for opportunities to improve quality. Achieving phenolic and sugar maturity balance in all grape varieties is a challenge in both warm climates and cool regions. Through extensive research, Lallemand has developed 2 products that not only address this maturity challenge, but also encourage the concentration of aroma precursors, increased anthocyanin extractability and improved mouthfeel and texture. LalVigne® is an inactivated yeast, produced by a patent pending process that is applied as a foliar spray on the vines at 5% veraison and again 10 -12 days later.

To learn more about LalVigne®, click here: http://bit.ly/2oIMDJ7


News Archive


New! Tannin Kits from Scott Labs
16 March, 2017

Though many think of cellaring and finishing tannins as needed only during 'bad' years, this is not the case. Cellaring and finishing tannins are helpful tools when fine-tuning a wine. Some winemakers are looking for more mid-palate structure and aging potential while others are looking for an influence from oak. These tannins are excellent tools for a variety of uses:

  • To ensure continuity of style and flavor profiles
  • To make last minute touches before bottling
  • To provide antioxidant protection when using old or neutral barrels
  • To enhance structure and aging potential

NEW! Tannin Kits

Finishing agents can be valuable tools for perfecting a wine, including products such as cellaring and finishing tannins. We now offer finishing kits with liquid product for ease of addition. These touches can help you achieve specific goals for any given wine.

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 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 a great tool to dial in these final touches to your wine.

Please inquire for pricing and availability. 



Visit our website for more information on these and other Scott'Tan tannins. Or give us a call at 707-765-6666 - we'd be happy to recommend a particular product for your specific use.


Measuring Turbidity to Choose the Correct Filter Grade
24 February, 2017

Choosing a filter grade or porosity to start your filtration, and then picking the subsequent step-down grades can be challenging. One way to choose the proper grade is by taking meticulous notes during every filtration. This will help improve your instinct and anecdotal experience.

STEP-DOWN GRADES

With time and experience you might be drawn to certain grades, for example, a K700 micron to a K200 to an EK. Another popular step-down is a K800 to a K250 to a KS50. If you choose to have more than three passes, a K900 to a K300 to a K100 and then the EK is also a well-known path. Whenever possible, avoid skipping more than three grades per pass. For example, going from a K900 to a K200, or a K700 to a K100, is too big of a jump and throughput on the tighter grade will be less than optimal.

It’s important to keep in mind that using your trusted sequence every time might not be the right fit for every product, or even the same product over different vintages or batches.

OTHER TIPS

• A good pre-clarification program that is not limited to multiple rackings, using a smart fining program (which doesn’t have to change your product, only clarify it) or just plain old time and gravity, can all help to minimize passes through filter media.

• The more scientific approach in choosing porosity is to measure the turbidity of the product to get an idea what the percentage of suspended solids are, and then use the guide below to choose the proper grade. Starting too tight may strip your product of color, mouthfeel and flavor. In addition, throughput would be less than stellar. Starting too coarse could result in very little change in turbidity, and wasteful passes in filtration when fewer could’ve gotten the job done.

• Although turbidity is a good indicator of clarity, it doesn’t provide much information about the types of colloids you are dealing with. It is also not the silver bullet to guaranteeing that you will plug the filter grade you chose.

• Colloids make up most of the things we love like color, flavor, mouthfeel and weight. But there are also specific colloids like beta-glucans that are produced by Botrytis that can wreak havoc on even the coarsest filter media. They require a quality beta-glucanase enzyme, such as Lallzyme MMX, to keep them from ruining your bottling day (it’s important to note that the contact time for this specific problem colloid with the MMX is 6 weeks).

Another colloid that can be quite detrimental to filter media is pectin. A good pectinase early in the production process, and/or after fermentation can improve throughput dramatically.

• Turbidity analysis can be measured at a lab or with your own nephelometer, which is available in handheld and bigger benchtop models.

Please contact Scott Laboratories for assistance with choosing the right fining agent or enzyme for your product. We strongly recommend bench trials and taking notes for every filtration.

Note: Some producers, like breweries, who just want a bit of a polish and don’t plan to go through a sterile filtration by means of an absolute cartridge filter, do a single pass through a medium grade porosity before going to their packaging. Usually these producers have an effective fining program in place so that they are able to filter less, and at the same time, have minimal stripping of color, flavor and mouthfeel. The other bonus is that they will have an increased consistency in clarity over the course of the filtration.


Our Cork Laser Branding Technology
10 February, 2017

A quick look at our laser branding machine inside our cork processing plant in Petaluma, CA. 

Scott Laboratories is the senior North American vendor of cork closures. Learn what makes us different:

• Founding member of the Cork Quality Council
• The only American owned cork supplier
• TCA testing in Portugal and America
• Sustainably harvested cork

Learn about our other packaging products:

• Natural Cork
• Screw Cap
• Champagne Cork
• Wirehoods
• Micro agglo corks and cages for beer

Visit www.scottlab.com for more information!


New tool to control Acetobacter and other spoilage bacteria
03 February, 2017

Scott Laboratories is pleased to announce that Bactiless™, 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


Come Visit us at Unified, Booth 800 & 801!
13 January, 2017

Please stop by booth 800 & 801 to see all of Scott Laboratories' current offerings.

Equipment

We will have several machines on display, including a Rotovib® Destemmer, VLS Crossflow filter, and the new GRAPESORT Optical Sorting Machine. All of these machines will be on display as part of a full custom crushpad setup along with many others. Information about all of our equipment offerings will also be available.

    

Packaging

After many years of offering high quality cork and closure products, Scott Labs has partnered with Capmetal in France to distribute screw caps under the name ScottCap. ScottCap offers a variety of stock colors as well as custom colors, liner options and decorated caps; come and check them out! We will also have a wide range of stock and custom wirehoods availble to view, and of course, an array of cork samples.  

Filtration

Our Filtration Specialist, Maria Peterson, will be on-hand to demonstrate equipment and media and answer any questions you may have. We encourage you to stop by and chat with one of our many on-site experts for any of your Fermentation, Filtration, Equipment or Packaging needs. We hope to see you there!


Restarting a Stuck ML Fermentation
16 December, 2016

Recommendations for Restarting a Stuck Fermentation

How to Restart a Stuck ML Fermentation

The conversion of Malic Acid to Lactic Acid and Carbon Dioxide by Oenococcus oeni can be challenging and sometimes stop before the Malic Acid is at a suitably low level to confer microbiological stability. If this is a challenge that you are currently facing, see our feature on how to restart a Malolactic Fermentation: http://bit.ly/2gwa8xF


POST-HARVEST CLEANING
21 November, 2016

As this harvest comes to a close, it's important to use best cleaning and sanitation practices to prepare for a successful crush next year.

Post-Harvest

  • Clean and sanitize harvest bins
  • Clean and sanitize fermenters, hoses, fittings and press(es)
  • Sanitize the entire crush line, from receiving hopper to fermenter

We have just the line-up of products to make your post-harvest cleaning as effortless as possible with effective results. AiRD cleaning products are designed specifically for the wine industry and provide significant water savings since no citric rinse is required. They are safer and have less environmental impact than bulk chemical cleaners. Visit our website for more information

AiRD Cleanskin before and after


Tips for Healthy Malolactic Fermentations
21 October, 2016

Tips for Healthy Malolactic Fermentations

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. 

Malolactic Nutrition is Necessary 

Even under ideal conditions, oenococcus oeni malolactic bacteria grow slowly. The nutrient needs of the yeast chosen for primary fermentation affect nutrients available for the malolactic bacteria. Learn more...

Product Highlight: Malotabs


Malotabs™ are a new easy-to-use form of malolactic bacteria designed by Lallemand for direct addition into barrels. Malotabs™dissolve immediately and ensure dispersion throughout the barrel. They were designed for sequential inoculations to complement fresh and fruit driven red and white wines. 
Read more... 


Restarting a Stuck Fermentation
23 September, 2016

If you need a refresher on how to restart a stuck fermentation this time of year, check out our video below. When restarting a sluggish or stuck fermentation, it is essential to address yeast biomass buildup together with the low nutrient levels. Appropriate yeast rehydration nutrients such as Go-Ferm and Go-Ferm Protect Evolution are useful tools. Both are rich in micronutrients and survival factors. When added to the rehydration water, these factors promote increased biomass of the selected yeast strain. Consequently, the selected restart yeast can acclimate more easily to the potentially hostile environments (including high alcohol and low temperature) associated with stuck fermentations.

Browse our entire video library while you're there - there are also helpful videos on how to rehydrate your yeast, how to set up filtration equipment and more.

Scott Labs - Recommended Method to Restart Stuck Fermentations from Scott Laboratories on Vimeo.

 

 

 


Now Offering Courier Service to San Luis Obispo and Santa Barbara Counties!
09 September, 2016

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 Labs Delivery Courier


Ensure and Improve Fermentations by Protecting the Yeast
26 August, 2016

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.

GO FERM 


Easy Steps for Optimal Yeast Rehydration
12 August, 2016

Proper yeast rehydration is one of the most important steps to help ensure a strong and healthy fermentation. Ensure you're starting harvest off right by refreshing with our video on Yeast Rehydration. 


New! Non H2S or S02 Producing Yeast Strains
29 July, 2016

QTL Process

The Quantitative Trait Loci (QTL) technique is a quantitative genetics process used to identify genes by their character traits and location on an organism’s genome. QTL has been used to identify, on a molecular level, properties and attributes for individual enological yeast strains. When a desired trait is identified on a strain’s genome, that strain can then be naturally crossed with a chosen enological strain known for its fermentation properties. The desired trait is transferred to the chosen strain by natural breeding between the strains. 

Are these yeast GMO?

No. The resulting yeast are all from natural breeding.

Do these strains produce H2S or S02?

These optimized strains do not produce H2S or SO2, but commonly musts are not sterile and other present organisms may produce these byproducts.

Do OKAY® and Sensy™ consume SO2 during alcoholic fermentation?

SO2 is usually consumed by Saccharomyces yeast through the sulfate pathway metabolism. The specific metabolisms of OKAY® and Sensy™ utilize SO2 directly to synthesize two essential amino acids containing sulfur, thus avoiding the release of H2S.

How does the low acetaldehyde production of OKAY® and Sensy™ affect your SO2 additions?

The low acetaldehyde production reduces the consumption of free SO2, which may allow for lower total SO2 additions.

sensy       okay

 


Reminder - FREE Shipping on harvest orders before July 29
15 July, 2016

EARLY BIRD SPECIAL


New Product Highlight: LUXE Tannins
29 June, 2016

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 additions may be made as late as 48 hours prior to bottling.

Scott’Tan Onyx is derived from French oak. It was designed for use in red and rose wines to bring out the berry and sweet red fruit notes. Onyx is known for maintaining varietal characteristics while adding complexity and minimizing greenness. It helps soften and integrate flavors.

Scott’Tan Royal is derived from American oak. It may be used in red and white wines to add structure, balance and length on the palate. Royal is a good complement for wines aged with American oak. It is known to bring out hints of cocoa, chocolate, coffee and butterscotch. Royal has also been known to help mitigate the off aromas and flavors of Brettanomyces.

Scott’Tan Radiance is a blend of tannins for use in white, red and rosé wines. It will help unmask and refine the aromas and flavors of your fresh fruit. Radiance will help promote balance and mouthfeel while maintaining acidity. It is known for revealing fresh fruit,vanilla, coconut and caramel.

 

 


How LalVigne® Can Benefit Your Vineyard
20 June, 2016

WHAT IS IT? 

LalVigne® is a new organic yeast derivative foliar spray from Lallemand’s worldwide research and development network. A single vineyard treatment with LalVigne consists of only two applications. The first spray is done at 5% veraison and the second spray is done 10-12 days later.

WHY USE IT?

LalVigne® is easily suspended in water and applied using a spray rig or hand sprayer. All winegrowers face the harvest challenge of achieving phenolic and enological maturity at the same time. The application of LalVigne has been shown to encourage the concentration of aroma precursors in grapes and has a noted impact on the timing of the phenolic maturity.

In warmer wine regions, ideal conditions for spraying are before the heat of the day. Optimal sugar levels are often reached far in advance of other critical factors such as phenolic maturity. This means that the harvest date is usually chosen due to potential alcohol levels rather than other wine quality parameters.

In cooler regions, a window of 24 hours between rains is needed to get the maximum effect. Intermittent rain after this point will not affect the efficacy of the product. Phenolic maturity can be difficult to reach. Complicating factors 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.

LalVigne trials have been conducted in vineyards located all over the world. From these trials, LalVigne has been shown to have an observed positive impact on mouthfeel and structure as well as on both methoxypyrazine levels; also known as the “greenness” in a wine.

For more technical details about Lalvigne, please click here.


Mazzei Tank Injectors Deliver Proven Results
20 May, 2016

The Mazzei injector pump over device is a simple, highly engineered venturi which can introduce large but controlled amounts of air into an active fermentation. This infuses the must with oxygen and promotes a healthy yeast population. Unlike competing devices, the Mazzei injector can be placed directly on the discharge of the pump and still provide air injection, even against typical tank head pressure.

The Mazzei also makes it easy to do liquid additions to tanks during a recirculation. Connect the Mazzei injector on the discharge 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.

Mazzei can also provide economic solutions for reducing odors and enhancing wastewater treatment.  Please visit the Mazzei website for more information. 

Visit www.scottlab.com for products specs.


How to Store your Lenticular Module Between Uses
29 March, 2016

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...


Join Team Scott Labs in the 3rd Annual Tour de Cure!
26 February, 2016

After a huge success last year, Scott Laboratories is excited to again participate in the Napa Tour de Cure. We invite our customers, colleagues, family and friends to join us. Last year we raised $67,000 and were in the top 25 nationally for fundraising! This year, we hope to top that and raise at least $75,000. The event is May 1, 2016 and we want you on our team! Click here to join us or donate to the cause. 

View the 2016 Team Scott Lab Kit - deadline to order is Monday, Feb. 22!




Date: Sunday, May 1, 2016
Distances: 10, 25, 50, 80, or 100 miles
Fundraising: Each rider must raise at least $250 to participate.

Scott Laboratories will contribute $100 to each of the first 100 riders to reach their fundraising minimum! 

Contact us with any questions by email at tourinfo@scottlab.com. We hope to see you there!


Come Visit us at Unified, Booth 800!
15 January, 2016

Please stop by booth 800 to see all Scott Laboratories current offerings.

Equipment

We will have several machines on display, including a VLS Crossflow filter, Rotovib Destemmer and ET-V Vibrating Hopper. We are also excited to introduce the new VLS Crossflow for Lees. Though not on display, we will have information available about this new offering.

    

Packaging

After many years of offering high quality cork and closure products, Scott Labs has partnered with Capmetal in France to distribute screw caps under the name ScottCap. ScottCap offers a variety of stock colors as well as custom colors, liner options and decorated caps.

Vineyard/Growing

LalVigne family of products (Aroma, Mature, LA, LM) are foliar sprays applied in the vineyard at veraison. Studies have demonstrated increased glutathione levels, reduced IBMP levels and improved phenolic maturity. LA/LM are available in CA, TX, MN and OH. Aroma and Mature are available in AK, AZ, AR, CT, DE, FL, GA, IL, IN, IA, KS, KY, LA, MA, MI, MO, MT, NE, NV, NH, NJ, NY, NC, OR, RI, UT, VA, WA, WY.

We encourage you to stop by and chat with one of our many on-site experts for any of your Fermentation, Filtration, Equipment or Packaging needs.

We also have a booth upstairs #2605 featuring all of our filtration media. Our Filtration Specialist, Maria Peterson, will be on-hand to demonstrate equipment and media and answer any questions you may have.


New - Crossflow for Lees
04 January, 2016

Introducing the new Crossflow for lees from Velo Liquid Solutions.

  • Stainless steel membranes with high mechanical and chemical resistance.
  • Ability to filter a wide range of products, from lees to industrial waste
  • Reduction in disposal costs
  • High quality of the filtrate
  • Total automation
  • Payback from processing waste

 

 

 

 


Changes to November Shipping Schedule
20 November, 2015

We wanted to let you know of some changes to our regular ordering and shipping schedule in the coming days. Due to our year-end fiscal close, we will be doing a physical inventory and will not be releasing any inventory on Monday, November 30. We will also be closed:

  • Thursday, Nov. 26 - Closed for Thanksgiving.
  • Friday, Nov. 27 - Closed for Thanksgiving.
  • Monday, Nov. 30 - Office is open, but NO product can be released this day.

We will resume regular hours and shipping on Tuesday, Dec. 1. We realize this may cause in inconvenience and thank you in advance for your patience and cooperation during this time. If you have any urgent orders, please be sure to order before the Thanksgiving holiday.

Have a wonderful holiday!


Managing Diacetyl with your Malolactic Fermentation
06 November, 2015

Recent research, specifically trials done at The Australian Wine Research Institute (AWRI), show that in addition to reducing acidity and stabilizing wine, MLF may also be used to shape a wine's aroma and flavor. MLF is associated with a broad range of other metabolic processes that impact a wine's sensory profile. Managing diacetyl is one of the most common issues that arise with white wines, particularly Chardonnay.

Read more here.


Stuck Fermentations
26 October, 2015

Stuck Fermentations

Restarting Fermentation: THE BASICS

Fermentations can be slow to finish, or the fermentation may stop before all of the fermentable sugars have been consumed. There are many reasons why this may happen and we can sometimes attribute this to microbial competition, nutrient limitations/imbalances, environmental conditions or chemical toxicity? By determining the root cause of the problem, we can then find the best solution.

Prior to beginning any restart, it is recommended that some basic analysis be conducted. This should include microbial activity as well as chemical analysis: ethanol level, glucose and fructose, malic acid, volatile acidity.

During stressed fermentations, the yeast cells can produce toxins that can be inhibitory to the new cells that are to initiate the restart. It is important that we prepare the wine for a restart by detoxifying the environment and racking of these inhibitory compounds (short and medium chain fatty acids) as well as the spent yeast from the primary fermentation.

The yeast strain used for the restart should be alcohol tolerant, have fructophilic strength, and be a reliable fermenter. However, for this new yeast to be successful, it may need additional nutrients added and a constant temperature (68˚-72˚F). These nutrients (Fermaid A, K, or O) supply a source of alpha amino nitrogen in a form in which the cell membrane permeability and the intracellular pH control ATPase functions are not compromised by the ethanol present.   

Read more here on the Fermentation of Fructose.


Predicting and Anticipating Malolactic Fermentation Start-up
09 October, 2015

Why?

  • A large number of parameters influence the development and activity of malolactic ferments in wine. Consequently malolactic fermentation (MLF) is liable to be triggered at a wide variety of moments.
  • Malolactic fermentation that is spontaneously triggered too early or too late can result in qualitative and financial losses.

Read more....


Scott Labs New Paso Robles Location - NOW OPEN!
28 September, 2015

After months of setbacks and construction challenges, we are very excited to announce that as of Monday, 9/28, the new Paso Robles location of Scott Labs is open for business! 

We are located at 3320 Ramada Dr. Suite B in Paso Robles. Hours are Monday-Friday, 8am-5pm. 

Please stop by and say hi. We look forward to getting to know all of you on the Central Coast!


Scott Labs Makes Equipment Donation to new WSU Wine Science Center
11 September, 2015

RICHLAND, Wash. – With classes underway, students and researchers have begun processing grapes for experiments on fruit maturity and irrigation at Washington State University’s new wine center.

Nine courses started Monday in the $23-million Ste. Michelle Wine Estates WSU Wine Science Center located on the Tri-Cities campus. Students are studying winemaking, grape growing and other horticultural subjects.

“The Wine Science Center is coming to life with the addition of students and grapes,” said Thomas Henick-Kling, director of theWSU viticulture and enology program.

Incoming grapes will be made into wines in the most technologically advanced research winery in the world. Four grape varietals harvested from Ste. Michelle Wine Estates’ vineyards will be used in two experiments, according to Jim Harbertson, associate professor of wine chemistry. A number of other experiments will continue throughout the harvest season.

“In one, I’ll be running a maturity trial – meaning grapes will be harvested at three different times to allow them to accumulate varying concentrations of sugar, a measurement called Brix,” he said.

“Cabernet Sauvignon grapes from the Mattawa area and Syrah grapes from Paterson will or already have been harvested at 20, 24 and 28 Brix,” he said. “The color and tannin balance in the resulting wines, as well as the overall sensory profile, will be compared to understand how grape maturity changes a wine’s character.”

White wines and irrigation

Markus Keller, professor of viticulture, and postdoctoral scientist Yun Zhang are conducting a deficit irrigation trial with Chardonnay and Riesling grapes grown in the Paterson area. In collaboration with Harbertson and Ste. Michelle Wine Estates, they are looking at the effects of varied timing and quantities of water on fruit quality and yield, and the impact on wine flavor.

“This project will help the wine industry better schedule vineyard water supply and understand the effects of deficit irrigation on white wine quality,” said Keller. “Many studies have been done on reduced watering of red grapes, but white grapes have been somewhat neglected and may sometimes be under-irrigated.

“We also need to prepare for the potential of continued drought conditions in future growing seasons,” he said. “At the same time, we can explore wine flavors modified by irrigation practices to find preferred flavor profiles.”

Public and private support

The Wine Science Center has research and laboratory space as well as experimental winemaking facilities. It provides classrooms to train the technical personnel that the expanding wine industry in Washington and beyond requires.

“We are excited to serve the Washington wine industry. The kind of research now being conducted in the Wine Science Center would not be possible without their support,” said Henick-Kling. “And we are also extremely grateful for the public funding sources and private donors who recognized the importance of this facility to the success of the industry.”

The fermentation system, donated by Cypress Semiconductor Corporation, is a series of racks of eight 211-liter (52-gallon) stainless-steel wine vessels with individual fermentation control and monitoring units. Spokane Industries custom made the 192 wine vessels.

Private support accounted for $15.3 million of the center’s building fund while $7.71 million came from public funding sources. These include the State of Washington, Port of Benton, City of Richland and the U.S. Economic Development Administration. The Wine Science Center Public Development Authority included public and private industry leaders who advised WSU throughout the process.

Image above: Dr. Jim Harbertson, associate professor of wine chemistry, hand sorts Syrah grapes at an Armbruster grape-receiving station and de-stemmer donated to the Wine Science Center by Scott Laboratories.


Restarting a Stuck Fermentation
14 August, 2015

Dealing with a stuck fermentation can be frustrating. When restarting a stuck or sluggish fermentation, it is essential to address yeast biomass buildup together with the low nutrient levels. Follow the step-by-step instructions highlighted here to improve your chances for a successful restart.



Product Highlight: Anchor Exotics SPH yeast
31 July, 2015

Anchor Exotics SPH

Great for Chardonnay, Viognier, Chenin Blanc, Syrah, Merlot, Tempranillo, Grenache.

exotics

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. paradoxusS. 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 from what 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, complex and intense. 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 up to15.5% (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.


Reminder - FREE Shipping before July 31
20 July, 2015

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


New, innovative & natural options to viticulturists and winemakers
02 July, 2015


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!!!


New Product Focus: LalVigne® Foliar Spray
05 June, 2015

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 thevineyard 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 fi rst is done at 5% veraison and the second 10–12 days later....read more.

Read the complete article here.


Mazzei injectors deliver proven benefits during wine pump overs
22 May, 2015

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.

 


Is your bottling line clean?
08 May, 2015

aird

Destainex-LF was specifically formulated for the wine industry to clean wine related soil and neutralize microbial contaminants. This formulation removes protein and color stains via an oxidation process, and this non-hazardous fully ‘built’ cleaner rinses freely from equipment with a single pass rinse. Destainex-LF is compatible with all bottling line equipment materials; it’s non-corrosive, non-tainting to wine and is fully biodegradable. 

Destainex-LF is a complex cleaner that contains active ingredients as well as chelation agents and surfactants. There are no phosphates, halogens, silicates or fillers.

Bottling lines and associated equipment should be cleaned and sanitized at shut-down, and again at start-up if an ample amount of time has passed. This is classed as internal cleaning. An external cleaning should be conducted at start-up, shut down, and at various time in-between (e.g. scheduled breaks, production downtimes).

Click here to view the entire Bottling Line Cleaning Protocol.


New ML Bacteria - O-MEGA® Adapted to High Alcohol and Lower Cellar Temperatures
24 April, 2015

O-MEGA® was selected in the south of France by the IFV in Burgundy for its ability to complete MLF in a wide range of applications.

O-MEGA® can perform in cool temperatures (down to 14°C/57°F) and higher alcohols (up to 16% v/v) with very low VA production.

Due to a late attack of citric acid, there is a very low level of diacetyl produced, making it suitable for fruit-forward wines. Using this
bacteria in reds helps stabilize color because of the slow degradation of acetaldehyde. Contact Scott Laboratories for more information. 

 omega


OTT Tannins Provide Final Sylistic Touch
27 March, 2015

Over the top (OTT) tannins are bold finishing tannins that were developed to provide a final, stylistic touch to your wine. Tannin Bold and Tannin Finesse are both great tools to provide a boost of oak character or perception of sweetness to your wine. 

 bold      finesse


High-tech meets handcrafted
13 March, 2015

Willmes Sigma Press

 sigma

SIGMA press with patented pressing principle and FLEXIDRAIN® technology for vertical juice extraction.
Visit our website for a video of the SIGMA in action.


New Crushpad Equipment from Armbruster
13 February, 2015

Backed by a long history of quality and innovation, we are pleased to offer new crushpad equipment from Armbruster. Please click on the images below for more information.

VST Vibrating Sorting Table

SB Sorting Belt

 

FB 400 Elevating Conveyor

elevating conveyor


Visit us at Unified Wine & Grape Symposium
16 January, 2015

Please stop by and say hello and check out our latest offerings. You can find us in the main showroom in booths 800 and 801, as well as upstairs at booth 2605. Downstairs will house our Equipment, Packaging, and Fermentation sectors, while upstairs will showcase our Filtration and Cleaning products. See you there!


New Superbloc Bottling Line Unveiled
19 December, 2014

The goal was to create a single machine and single efficiency to control all bottle rinsing, filling, closure, decoration, CIP and QC operations. After two and a half years, this goal was achieved in the most impressive way. At an open house on December 11, LangeTwins Winery showed off its new bottling facility, complete with its state-of-the-art MBF Superbloc®.

Click to read a full story of the event. 


Join Team Scott Labs in our 2nd Annual Tour de Cure!
08 December, 2014

After a huge success last year, Scott Laboratories is excited to again participate in the Napa Tour de Cure. We invite our customers, colleagues, family and friends to join us. Last year we raised $57,000 and were in the top 25 nationally for fundraising! This year, we hope to top that and raise at least $80,000. The event is  May 3, 2015 and we want you on our team!
 
Whether you want to dust off your old beach cruiser to ride the 10 mile ride, or you want to go the distance for the 100 mile ride, this event allows all of us to get out there and enjoy what promises to be an inspirational day. The more the merrier, so please pass this on to friends, family, co-workers and anybody else you can think of. Details are below and we hope to see you all there!
 
Date: Sunday, May 3, 2015
Distances: 10, 25, 50, 80, or 100 miles
Fundraising: Each rider must raise at least $250 to participate.

Scott Laboratories will contribute $100 to each of the first 100 riders to reach their fundraising minimum! 

Why you should take 5 minutes and sign up now:

  • There is a $15 fee to register, however, if you sign up before December 31, registration is FREEBe sure to enter the code SCOTT to activate the free registration
  •  For every 25 riders that sign up, we'll raffle off a free commemorative jersey, compliments of our friends at CAPO Cycling Apparel
  • We need all orders for the awesome team apparel by Feb. 1, so don't procrastinate. 
  • It's fun, will help you get in shape, and it's for a great cause! 

 
Registration Information
Team Scott Lab

Contact us with any questions by email at tourinfo@scottlab.com.


Filtering Smart - Lenticular Filter with Backflushable Modules
21 November, 2014

The SUPRAdisc II lenticular filter design combines the filtration performance of Seitz media and the structural robustness of interlocking dual drainage plates. This provides the most robust design available in the market today. The dual drainage plate design of the Supradisc II lenticular modules optimizes the flow distribution by providing unobstructed process flow. These advancements in lenticular module design also enhance integrity as well as superior resistance to back pressure failures of the filter media.

housing


Video Series Demystifies Challenges of Filtration
10 November, 2014

Well known for emphasis on product education as well as superior customer service, Scott Laboratories is excited to continue that tradition with its series of informative 'how to' videos. The 'Drops of Knowledge' video series, started in 2013, aims to provide hands-on protocols and resources for customers. Many of the topics covered in the videos challenging to explain over the phone, but lend themselves perfectly to a video format. These videos can all be accessed on the Scott Labs Video Channel.

drops of knowledge


Enhance Complexity with Cellaring and Finishing Tannins
24 October, 2014

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. 

tannin riche


Post-Harvest Cleaning
10 October, 2014

As this harvest comes to a close, it's important to use best cleaning and sanitation  practices to prepare for a successful crush next year.


Post-Harvest

  • Clean and sanitize harvest bins
  • Clean and sanitize fermenters, hoses, fittings and press(es)
  • Sanitize the entire crush line, from receiving hopper to fermenter

We have just the line-up of products to make your post-harvest cleaning as effortless as possible with effective results. AiRD cleaning products are designed specifically for the wine industry and provide significant water savings since no citric rinse is required. They are safer and have less environmental impact than bulk chemical cleaners. Visit our website for more information


Advice for Dealing with Rot
29 September, 2014

Humidity and unpredictable rains can add unwanted challenges to harvest. Rest assured, there are many tools available to help deal with the potential problems caused by rot. 

Review our rot protocols for both red and white wines to help guide you in your processing decisions. 


Using MLF to Determine Wine Style
12 September, 2014

Recent research, specifically trials done at The Australian Wine Research Institute, show that in addition to reducing acidity and stabilizing wine, MLF may also be used to shape a wine's aroma and flavor. MLF is associated with a broad range of other metabolic processes that impact a wine's sensory profile.

Certain strains of Oenococcus oeni consistently enhance the fruity-berry characters in red wine.

What sensory outcomes can MLF regulate?

Sensory impressions such as buttery, vanilla-like, nutty, spicy, fruity, vegetative, toasty, fuller and rounder are used to describe MLF influences.

MLF and winemaking variables which can be used to modulate sensory attributes:

  • choice of bacteria strain
  • timing of MLF inoculation (sequential, which is after alcoholic fermentation, or co-inoculation, which is simultaneous with yeast)

Sensory attributes which can be modulated via MLF and bacteria metabolism:

  • buttery character
  • fruity character
  • mouthfeel

 


Restarting a Stuck Fermentation
29 August, 2014

Dealing with a stuck fermentation can be frustrating. When restarting a stuck or sluggish fermentation, it is essential to address yeast biomass buildup together with the low nutrient levels. Follow the step-by-step instructions highlighted here to improve your chances for a successful restart.


Is your cellar ready for harvest?
01 August, 2014

Harvest Greetings from Scott Labs!

Harvest is upon us and it's time to make sure your cellar is ready! We recommend the following pre-harvest regime:

One Week Before Harvest

  • Clean and sanitize harvest bins
  • Top all barrels
  • Clean and sanitize fermenters, hoses, fittings and press(es)

One Day Before Harvest

  • Sanitize the entire crush line, from receiving hopper to fermenter

We have just the line-up to make your pre-harvest cleaning as effortless as possible with effective results. AiRD cleaning products are designed specifically for the wine industry and provide significant water savings since no citric rinse is required. They are safer and have less environmental impact than bulk chemical cleaners. Visit our website for more information


Early Bird Harvest Orders - FREE Shipping
18 July, 2014

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.

 

Send Me Info

 


New Yeast Strain for Harvest 2014, Lalvin ICV OKAY®
07 July, 2014

okayLalvin ICV OKAY® was selected in collaboration with the INRA, SupAgro Montpellier, the ICV and Lallemand for its ability to produce very low levels of SO2 and H2S.

It has a very short lag phase, low nutrient requirements and alcohol tolerance to 16% (v/v). Very low production of acetaldehyde.

Lalvin ICV OKAY® is recommended for fresh and aromatic wines. It also has very good compatibility with malolactic fermentation. 

Click here to read an article on the history and properties of Lalvin ICV OKAY®.

 

 


Clean Safely and Effectively with AiRD Products
23 May, 2014

Cleaning and sanitation protocols are an integral part of any quality assurance program. These consecutive and complementary steps help to preserve wine quality by controlling the microbial populations associated with all stages of the winemaking process.

BENEFITS OF AIRD CLEANING PRODUCTS

• Signicant water savings since no citric rinse is required
• Specially formulated for the wine industry
• Effective at low doses over wide temperature ranges
• No chlorine, other halogens, phosphates, silicates or fillers
• Do not require hazardous shipping
• Safer, less environmental impact than bulk chemical cleaners

aird logo

 Please visit our website for more information on these products.


Scott Laboratories Releases 'Drops of Knowledge' Video Series
13 May, 2014

Well known for emphasis on product education as well as superior customer service, Scott Laboratories is excited to release an educational video series titled ‘Drops of Knowledge’. The first three fermentation-focused videos include yeast rehydration protocols for both Lallemand and Anchor branded yeast, carried exclusively by Scott Laboratories in North America, as well as recommended protocol on how to restart a stuck fermentation. The most recent releases include three videos on setup and usgae of filtration equipment, including a sheet filter, lenticular fitler and cartridge filter. The videos can be found online at www.scottlab.com.


Mazzei Tank Injectors Deliver Proven Results
25 April, 2014

The Mazzei injector pump over device is a simple, highly engineered venturi which can introduce large but controlled amounts of air into an active fermentation. This infuses the must with oxygen and promotes a healthy yeast population. Unlike competing devices, the Mazzei injector can be placed directly on the discharge of the pump and still provide air injection, even against typical tank head pressure.

mazzei

The Mazzei also makes it easy to do liquid additions to tanks during a recirculation. Connect the Mazzei injector on the discharge 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. Visit www.scottlab.com for more information.


Finishing Tannins - A Valuable Tool
31 March, 2014

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’TanTM 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

Tannin Riche Extra

Scott’TanTM 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.


Scott Laboratories Hires New Filtration Specialist
14 February, 2014

mariaScott 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. 


Come visit us at Unified!
17 January, 2014

Please stop by and learn about our latest offerings during Unified. You can find us on the main show floor at booth numbers 800 and 801. In addition, we will have a booth on the third floor this year, specializing in our Filtration offerings, booth 2620.  


Malolactic Bacteria Nutrition - New Offerings
11 November, 2013

Scott Laboratories is pleased to offer two new ML nutrients for difficult malolactic fermentations. 

MLF in Chardonnay wines can often be the last to finish. Lallemand researched this issue by looking at different peptide formulations, which resulted in the development of Opti'ML Blanc. Opti'ML Blanc is a unique malolactic nutrient specifically formulated for white and rosé wines. Formulated from a blend of selected inactivated yeasts, Opti'ML Blanc helps compensate for amino nitrogen and peptide deficiencies.

Specific polyphenolics in red wines from high maturity grapes have an inhibitory effect on malolactic fermentations. To address this challenge, Lallemand has formulated ML Red Boost. This malolactic bacteria nutrient is formulated from specific yeast fractions which enhance the bacteria's resistance to high polyphenol levels. In addition, the availability of certain peptides and polysaccharides in ML Red Boost favor the health of the bacteria and can be effective in reducing the duration of the MLF.

For more information and usage and storage directions, please visit our website

opti ml blanc   ml red boost


Dealing with Stuck Fermentations
25 October, 2013

When restarting a sluggish or stuck fermentation, it is essential to address yeast biomass buildup, together with the low nutrient levels. Appropriate yeast rehydration nutrients such as Go-Ferm and Go-Ferm Protect Evolution are useful tools. Both are rich in micronutrients and survival factors. When added to the rehydration water, these factors promote increased biomass of the selected yeast strain. Consequently, the selected yeast can acclimate more easily to the often hostile environments, including high alcohol and low temperature, associated with stuck fermentations.

For a full protocol on restarting a stuck fermentation, please visit our website.

 


Scott Labs Now Offering AiRD Cleaning Products
11 October, 2013

Cleaning and sanitation protocols are an integral part of any quality assurance program. These consecutive and complementary steps help to preserve wine quality by controlling the microbial populations associated with all stages of the winemaking process.

Benefits/Basics of AiRD Products:

  • Specially formulated for the wine industry
  • Cleaners contain chelators and surfactants for more efficient cleaning
  • Cleaners can be used effectively over a wide temperature range
  • Products have low environmental impact, fast biodegradation and recyclable packaging

aird


Scott Laboratories to Release First Ever Cider Handbook
13 September, 2013

Well known for its annual Fermentation Handbook, Scott Laboratories is pleased to announce the release of its first ever Cider Handbook. The 60-page Handbook contains products, articles, and protocols specific to the cider industry. With cider sales in the U.S. tripling since 2007, Scott recognized that this growing market needed attention.

“We really want to offer products and knowledge specific to this market,” commented Rebekka Swanson, Inside Fermentation Specialist at Scott Laboratories. “This beverage has a long history, and there are unique challenges with making cider. It’s different than either winemaking or brewing. We want to acknowledge those challenges and help provide resources.”

Producing the handbook was an educational experience for Scott Labs as well, who for the past 80 years has supplied products and services to wineries, breweries, and distilleries across North America. Utilizing internal lab capabilities, as well as supplier R&D teams, numerous trials are already underway to learn more about which fermentation products work best with cider.

Scott Laboratories continues to meet the needs of the beverage industry with innovative products and solutions. It operates two main offices 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.

The 2013-2014 Cider Handbook will be available in the U.S. and Canada within the next couple of weeks. To request a copy, please email info@scottlab.com.  


New Size and Pricing on Inodose S02 Granules
19 August, 2013

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.

s02


New "Over the Top" Tannin Range Released
02 August, 2013

Over the top (or OTT) tannins are bold finishing tannins that were developed to provide a final stylistic touch to wines. There are two products in the range, Tannin BOLD and Tannin FINESSE. Tannin BOLD provides vanillin oak character and perception of sweetness, while Tannin FINESSE adds a perception of sweetness while reducing the perception of alcohol. Both tannins are avialble in a 500 g size. More information is available at www.scottlab.com

finesse    bold

 


Introducing New 'UltiMA' Line of Mannoprotein Products
22 July, 2013

New for the 2013 harvest, Scott Laboratories introduces UltiMA Fresh and UltiMA Soft - mannoprotein/gum arabic blends. They are both the result of a three year research and development program at the IOC (Institut de Oenologique de Champagne).

UltiMA Fresh has a posititve impact on stability and perceived volume, and also reduces perceptions of bitterness and acidity. UltiMA Soft has been shown to soften, enhance body, and lower astringency in white wines. On red wines, UltiMA Soft maintains fruity aromas, while helping to round out the mid-palate. Bench trials are recommended prior to use. 

ultima    soft


Scott Laboratories Introduces New Supplier, AiRD Innovations in Chemistry
21 June, 2013

Located outside Adelaide in South Australia, AiRD® Innovations in Chemistry grew up near the vineyards. Founded over two decades ago, AiRD specializes in hygiene maintenance for the food and beverage industry. Early on the founder Barry Astley-Turner saw the need to offer customers safe and effective alternatives to caustics to clean stainless steel and other surfaces. 

Our Canadian branch has distributed AiRD products for many years, but 2013 marks the first year for Scott Laboratories, Inc. The ingredients in AiRD products are all sourced from suppliers with traceability and high quality assurance. It is our belief that a clean cellar is a key to maintaining wine quality. We are happy to bring you products that accomplish this in a safe, convenient, and environmentally sound fashion.

We are pleased to offer three new cleaning products available for this harvest: Cleanskin-K, Oak Restorer-CWF, and Destainex-LF.

aird logo



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2012 Order Form


Corks & Packaging

Scott Laboratories can trace its involvement with wine yeast all the way back to 1933. Our involvement with cork is more recent (1978). In 2010 we are the senior North American vendor of cork closures. When we began in this business all of our competitors were independent, locally based companies. After thirty years each of those companies has disappeared and been replaced by new companies that are tied to European cork houses. The independence is gone except for at Scott Laboratories. We think this is unfortunate. Independence works in favor of the cork consumer and is the best way to assure quality and value are optimized.

Still Wine Corks Champagne Corks Wirehoods Beer Packaging

Filtration

Scott Laboratories has been a leader in the filtration of valuable liquids for over 40 years. Our filtration products offer reliable and predictable results time and time again. These quality products combined with our team's knowledge and understanding of filtration compliment each other and give our customers a winning package. Our wide range of filter media offers standard and specialized solutions for filtration needs.

Filter Sheets Filter Cartridges Filter Modules Cellulose, Perlite FAQs

 

 

 

Equipment & Services

Scott Laboratories carries equipment useful through the stages of winemaking. From presses to bottling lines we pride ourselves on selling high quality products backed up with expert technical support. We are always pleased to answer questions and give information regarding the capabilities, benefits and specifications of our machinery. Quotes can be obtained by simply calling Scott Laboratories and speaking with one of our representatives.

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