WELCOME

Welcome to the 2011 Fermentation Handbook. We would like to thank all our loyal customers for their continued support. We would also like to welcome all newcomers to the Handbook. We hope that you will use it as a resource. Among the new products we are introducing in 2011 are a Burgundian Pinot Noir yeast (Vitilevure 3001), an innovative Lactobacillus plantarum malolactic bacteria culture (V22) and an interesting yeast derivative nutrient (OptiMUM WHITE). All are the result of years of research at Lallemand and extensive winery trials. We believe you will find each of these and our other new products to be useful additions to your winemaking toolkit. This Handbook also contains articles on a range of topics. Subjects include new testing possibilities for verifying yeast and bacterial strains during fermentations (page 23), information from Professor Bruce Zoecklein about nitrogen (page 33) and an article about the new malolactic culture (page 52). In the Hybrid section we have included new information on tannin use in white wines (page 84) and the use of ProMalic encapsulated yeast (page 85). As always, we hope you have a good harvest. We look forward to talking with you soon!
Michael Jones Outside Technical Sales Annamarie Howard Inside Technical Sales

Sara Rathbun Gibbs Marketing Director

Margaret Karrer Inside Technical Sales

Rebekka Swanson Inside Technical Sales

Nichola Hall Inside Technical Sales - Healdsburg

Kathy McGrath Outside Technical Sales

Dan Einstein Inside Sales - Petaluma

Adrianne Hoffman Inside Sales - Healdsburg

Maggie McBride Laboratory Manager

TABLE OF CONTENTS
3 4-5 6-29 7 8 10 12 22 22 23 24 26 30-39 32 33 34 35 37 40-47 42 44 46 48-56 50 52 53 54 55 57 58-59 60 61-66 62 64 65 67-73 69 70 74-81 82-85 84 85 86-87 88-89 88 89 90 91-96 NEW PRODUCTS SUPPLIERS YEAST Easy Steps for Optimal Yeast Rehydration Selection Chart: White, Ros and Sparkling Wine Yeast Strains Selection Chart: Red Wine Yeast Strains Premium Yeast Strains Vi-A-Dry Yeast Strains Non-Saccharomyces Yeast Strains Article: Keeping An Eye On Fermentations Using DNA Fingerprinting Method to Restart Stuck Fermentations Encapsulated Yeast NUTRIENTS Article: Optimizing High Brix Fermentations Ask The Expert: Dr. Bruce Zoecklein Rehydration Nutrients Fermentation Nutrients Natural Yeast Derivative Nutrients TANNINS Fermentation Tannins Cellaring Tannins Finishing Tannins MALOLACTIC BACTERIA Freeze-Dried Direct Inoculation Cultures Article: A New Generation of Malolactic Starter Cultures for High pH Wines 1-Step Cultures Standard ML Freeze-Dried Build-Up Cultures Malolactic Bacteria Nutrition LABORATORY EQUIPMENT, FILTRATION & PACKAGING CORK MICROBIAL CONTROL AGENTS Lysozyme Sulfur Dioxide Velcorin ENZYMES Lallzymes Scottzymes FINING AGENTS HYBRIDS & NON-VINIFERA Article: Tannins and White Wine Article: ProMalic and Deacidification SPECIALTY WINES Fruit Wine, Hard Cider and Mead Production GENERAL TOOLS Calculations and Conversions Product Storage and Stability Guidelines INDEX SCOTT LABORATORIES ORDER FORM VENDOR NOTICE The information in this booklet is, to the best of our knowledge, true and accurate. The data and information, however, are not to be considered as a guarantee, expressed or implied, or as a condition of sale of our products. Furthermore, it is understood by both buyer and vendor that wine is a natural product. Circumstances such as fruit qualities and cellar conditions are infinitely variable. It is the responsibility of the buyer to adapt the use of our products to such circumstances. There is no substitute for good winemaking practices or ongoing vigilance.

NEW PRODUCTS
YEAST 3001
A new Pinot Noir strain isolated in Burgundy See page 12

BACTERIA V22
A Lactobacillus plantarum malolactic culture for high pH (>3.5) wines See page 51

NUTRIENTS OPTIMUM WHITE

For optimizing aromatic intensity and longevity See page 38

NEW PRODUCT SIZES ACTI-ML 1 kg

See page 55

CLOS 10 kg
See page 14

EX-V 500 g
See page 69

OPTI-RED 10 kg
See page 38

SUPPLIERS
LALLEMAND LANXESS

In 1923, Lallemand first supplied fresh bakers yeast to their local market in Montreal, Canada. In the early 1970s, Lallemand began producing enological yeast. Over 35 years later, the company has evolved into one of the worlds leaders in yeast, bacteria and yeast derivatives. Lallemands team of scientists in Toulouse, France, focuses on fermented beverage research. In Montreal, the emphasis is upon new strain development, production procedures and more fundamental research.

Research programs, scientific papers and ongoing collaborations also link Lallemand with the most prestigious enology laboratories in Europe, Australia, South Africa and the Americas. Lallemands strength is its ongoing commitment to research and development and its ability to communicate this information to the enology world. In the early 1970s Scott Laboratories was looking for a partner to produce dry forms of certain yeast strains from

our library (in particular Montrachet and Champagne). Our first partner (a large brewer) did a good job but lost interest due to the small batch sizes associated with winery use. The brewer then suggested that we contact Lallemand Cie. in Montreal. Thus began a relationship in 1974 that has now extended over 38 vintages. Visit www.lallemandwine.com for more information about Lallemand.

LANXESS is a leader in specialty chemicals and operates in all important global markets. Though its components were originally part of the Bayer Group, it is now a whollyindependent entity. Lanxess develops, manufactures and sells a wide range of products including speciality chemicals such as Velcorin. In addition, it supports its customers in developing and implementing made-

to-measure system solutions. A principal aim isto generate added value for their customers. Scott Laboratories Inc. began offering Velcorin from Lanxessas a solution alternative forUnited States winemakers beginning in 1988. Visit www.velcorin.com for more information about Velcorin.

ANCHOR

INSTITUT OENOLOGIQUE DE CHAMPAGNE

Anchor Yeast began in 1923 when Daniel Mills and Sons started the first yeast factory in Cape Town, South Africa. The company has since grown to include two ISO 9001:2000 certified yeast plants in Cape Town and Johannesburg. They produce bakers yeast, wine yeast, distilling yeast and whiskey yeast sold throughout the world. The Anchor yeast strains can be divided into natural isolates and hybrids. The

hybrid strains include isolates hybridized by nature and isolates hybridized by Anchor. Hybridization is a natural process involving the sexual life cycle of Saccharomyces cerevisiae cerevisiae and S. cerevisiae bayanus. The process is natural and the strains are not genetically modified. The results are yeast hybrids chosen with the best characteristics from both parents. This is a scientific vs. traditional approach that Anchor feels gives the winemaker

a competitive edge. Anchor Yeast positions itself as the leading New World wine yeast producer, placing a premium on the ideas and innovation required to make successful New World wines. Visit www.newworldwinemaker.com to find articles and information on winemaking.

In 2010 we developed a new alliance with the Institut Oenologique de Champagne (IOC) in Epernay, France. This relationship has allowed us to sustain and improve the range of specialty fining agents in our portfolio. The origins of the IOC can to be traced back 120 years to the founding of the Entrept Gnral 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 Chteauneuf-duPape) and one each in Chablis, Tain lHermitage, Savoie and Languedoc.

The IOC offers a variety of wine processing products including gelatins, caseinates and a range of other items. Visit www.institut-oenologique.com to find articles and more information about the IOC.

BIOSEUTICA

PROENOL

Bioseutica Groups experience with eggderived proteins extends back to the 1940s and they are now the worlds largest producer of egg-derived proteins. In the early 1990s Bioseutica researchers discovered that Lysozyme had potential winemaking uses. It was shown to naturally degrade the cell walls of gram positive bacteria such as Oenococcus, Lactobacillus and Pediococcus.

In 1994, Bioseutica received approval from French and Italian authorities to run industrial trials using lysozyme in winemaking. The next year the BATF (now the TTB) gave preliminary approval in the USA. In the decade and a half to follow Bioseuticas lysozyme, Lysovin, has become an accepted component in American winemakers toolkits.

Visit www.bioseutica.com for more information about Bioseutica.

Proenolbegan its operationsin 1986, basedinVilaNova deGaia, Portugal, in the birthplaceofPort wine.Fromvery early onit hadawell-designedphilosophy: to putbiotechnologyat the forefrontof winemaking,naturally andeffectively. Proenol arose from the need to do something different in the field of enology to contribute to the value anddevelopment of winemaking in Portugal. There was a continuous search for

innovative answers to old dilemmas. The basis of Proenols work focused on the needs of wine producers. They also have collaborated with institutions, consultants andinternationally renowned researchers. Proenolhas focused from the outset to select Portuguese yeast.Manycollaborative efforts resulted in the selectionofQA23 andBA11 as active dried yeast,nowmarketed worldwide.After two decades of research, Proenol intro-

duced a new technology to use encapsulated yeast in winemaking. These immobilized microorganisms were a unique process and are now used by wine experts throughout the world.

PREMIUM YEAST
Yeast has been an important part of our portfolio ever since our predecessor company (Berkeley Yeast Laboratory) was founded in 1933. Our first commercial yeast offerings consisted of strains given to us from the collection of the University of California. The College of Agriculture at Berkeley had safeguarded them throughout the dark years of Prohibition. In each of the 78 subsequent harvests we have learned and evolved. We are uniquely positioned to assist winemakers in meeting each years new challenges. We continue to offer REFERENCE SELECTION STRAINS. The six familiar strains in this class [71B, BC (Bayanus), BRG, EC1118, K1 (V1116) and Steinberger] have heritages that can be traced to premium regions such as Burgundy, Champagne and the Rhne Valley where they are standards. This, together with reliability and performance, has caused us to give them the title Reference. You will find them identified with .

PROTOCOL

EASY STEPS FOR OPTIMAL YEAST REHYDRATION

Proper yeast rehydration is one of the most important steps to help ensure a strong and healthy fermentation. Normal inoculation for wine active dried yeast is 2 lb/1000 gal (25 g/hL). When added properly, a 2 lb/1000 gal (25 g/hL) addition of wine active dried yeast results in an initial cell concentration of 3-4

million viable cells per milliliter of must (juice). Under favorable conditions, the initial cell population may increase up to 100-150 million viable cells per milliliter of must (juice) before growth stops and alcoholic fermentation begins. This biomass increase is critical for healthy fermentations. When harvesting grapes

at high maturity levels, increased inoculation rates are recommended (see page 32). When using higher rates, be sure to maintain a ratio of 1 part yeast to 1.25 parts yeast rehydration nutrient. Careful rehydration, atemperation and inoculation are all important to help prevent sluggish or stuck fermentations.

BASICS
Every harvest the fruit arrives and many decisions must be made. Even if grapes are sourced from the same vineyard every year the fruit will arrive with different sugar, nitrogen and acidity levels. It is very important to know the status of the must/juice prior to inoculating with yeast. Test the wine for Brix, pH and nitrogen levels (see page 30 for more information on nitrogen). Before using any yeast strain consider the following factors:

USAGE
1.

BRIX What is the Brix of the juice? The yeast strain chosen should be able to tolerate the alcohol produced from this Brix level. (See yeast strain selection charts on pages 8-11.) pH AND SO2 The effectiveness of SO2 is directly related to the pH. SO2 additions should never be standardized. They must ALWAYS be adjusted according to the pH and conditions of the must. Additional SO2 may be necessary if the fruit is overripe, underripe, or moldy.

YAN What is the YAN (Yeast Assimilable Nitrogen) of the juice? The correct nutrient additions can be decided once the YAN and Brix have been determined. The nutrient needs of the specific yeast strain being used must be considered. See page 30 for more information on nitrogen. TEMPERATURE What will the fermentation temperature be? Choose a yeast strain that fits within the determined temperature range. Do not stress your yeast by keeping it at the lowest or highest end of its temperature tolerance range. If doing a co-inoculation with bacteria, consider a yeast strain that doesnt produce a high amount of SO2 and has low nitrogen needs.

YSEO YSEO is a unique and innovative process for yeast developed by Lallemand. The benefits compared with the same strain prepared not using the YSEO process are: Reduced lag phase Better adaption to stressful conditions Optimized fermentation Reduced potential for VA
2.

Suspend 2.5 lb/1000 gal (30 g/hL) of Go-Ferm or Go-Ferm Protect in 20 times its weight of clean, chlorine free, 43C(110F) water. (For example: 2.5 lb rehydration nutrient x 20 = 50 8.33 lb/gal water = 6 gal water.) If the water temperature is not high enough, the yeast rehydration nutrient may not go entirely into solution. Please see page 34 for information on yeast rehydration nutrients. IMPORTANT If not using a yeast rehydration nutrient, water temperature should begin at 40C(104F) to avoid harming the yeast. Once the temperature of the yeast rehydration nutrient solution has dropped to 40C(104F), add 2 lb/1000 gal (25 g/hL)* of active dried yeast. Stir gently to break up any clumps. Let suspension stand for 20 minutes, then stir gently again. Live yeast populations decline when allowed to stand for more than 30 minutes.

Note: Foaming is not an indicator of yeast viability.

3.

4.

Slowly (over a period of 5 minutes) combine an equal amount of the must (juice) to be fermented with the yeast suspension. This will help the yeast adjust to the cooler temperature of the must (juice) and will help avoid cold shock caused by a rapid temperature drop exceeding 10C(18F). This atemperation step may need repeating for very low temperature must (juice). Each atemperation step should last about 15-20 minutes. For every 10C(18F) temperature difference between the must (juice) and the yeast slurry, an atemperation step must be performed. For example, for a must (juice) temperature of 20C(68F) and yeast slurry temperature of 40C(104F), two atemperation steps are required.

Add the yeast slurry to the bottom of the fermentation vessel just as you begin filling the vessel with must (juice). This is especially important for large tanks with long filling times or when inoculating with strains that are sensitive to the competitive factor (refer to pages 8-11). This will allow the yeast a head start over indigenous organisms. Note: Copies of Easy Steps for Optimal Yeast Rehydration may be downloaded in Spanish, French and English from our website: www.scottlab.com.

*The yeast dosage can vary depending on the initial Brix, manufacturers recommendations and the sanitary state of the grapes or winery.

110F

104F
20 min

STEP 1
Add Go-Ferm or Go-Ferm Protect to warm water

STEP 2
Cool, add yeast, stir, let stand for 20 minutes, stir Stir

STEP 3
Atemperate

STEP 4
Inoculate

WHITE, ROS & SPARKLING WINE YEAST STRAINS

Reference Yeast Strain Type Highly Recommended Recommended M Mouthfeel EVC Enhanced Varietal Character MOD Moderate NTRL Neutral SNSTV Sensitive PAGE Reference Yeast Strain Type Highly Recommended Recommended M Mouthfeel EVC Enhanced Varietal Character MOD Moderate NTRL Neutral SNSTV Sensitive PAGE

ASSMANSHAUSEN (AMH)

STEINBERGER (DGI 228)

CROSS EVOLUTION

BC (BAYANUS)

RHNE 4600

ALCHEMY II

ALCHEMY I

ICV OPALE

K1 (V1116)

VIN 2000

ICV D254

ICV GRE

ICV D47

CY3079

BM 4X4

ICV D21

12

12

13

13

13

13

13

13

14

14

14

15

15

15

15

16

16

16

16

16

17

17

18

18

18

18

19

19

19

19

20

20

20

21

21

S. cerevisiae S. bayanus Yeast hybrid Yeast blend Chardonnay Chenin Blanc Gewrztraminer Pinot Blanc Pinot Gris Riesling Sauvignon Blanc Smillon Viognier Dry Whites Ros Late Harvest Icewine Sparkling Base Restart Stuck Secondary Ferm Sensory Effect Temp. Range (F)1 Fermentation Speed Competitive Factor Alcohol Tolerance2
Relative Nitrogen Needs3 Rel. Reaction to 02 Adds.
NTRL 55-95 FAST NTRL 18%+ LOW EVC EVC EVC ESTERS ESTERS M ESTERS ESTERS 54-77 MOD YES 14% MED 59-85 MOD SNSTV 14% LOW LOW 56-61 FAST YES 15.5% MED 56-61 FAST YES 15.5% MED EVC 68-86 SLOW SNSTV 15% LOW ESTERS M 50-77 MOD SNSTV 16% HIGH NTRL 59-86 FAST SNSTV 17% LOW LOW EVC M 64-82 MOD YES 16% HIGH EVC M 64-82 MOD YES 16% HIGH EVC 64-88 MOD NTRL 15% MED EVC M 58-68 MOD YES 15% LOW EVC M 59-80 MOD SNSTV 15% HIGH LOW EVC M 59-90 MOD YES 16% LOW HIGH EVC M 59-68 MOD YES 14% LOW MED EVC M 54-82 MOD NTRL 16% MED MED NTRL 50-95 FAST YES 18% LOW MED NTRL 50-86 FAST YES 18% LOW HIGH

S. cerevisiae S. bayanus Yeast hybrid Yeast blend Chardonnay Chenin Blanc Gewrztraminer Pinot Blanc Pinot Gris Riesling Sauvignon Blanc Smillon Viognier Dry Whites Ros Late Harvest Icewine Sparkling Base Restart Stuck Secondary Ferm Sensory Effect Temp. Range (F)1 Fermentation Speed Competitive Factor Alcohol Tolerance2
Relative Nitrogen Needs3 Rel. Reaction to 02 Adds.
EVC M 59-82 MOD YES 15% MED ESTERS 50-95 FAST YES 18% LOW LOW ESTERS ESTERS EVC ESTERS M M ESTERS 59-86 MOD YES 15% HIGH 59-77 FAST YES 15% MED 56-83 FAST YES 15.5% MED 59-86 MOD YES 14% MED EVC 59-90 FAST YES 16% LOW HIGH ESTERS ESTERS 41-90 MOD YES 16% MED LOW 56-72 MOD YES 15% LOW NTRL M 50-86 MOD YES 15% MED NTRL 59-77 SLOW 13% EVC 61-79 MOD YES 15% MED EVC 58-65 FAST SNSTV 15% HIGH EVC EVC ESTERS ESTERS 54-61 FAST YES 16.5% LOW 55-61 MOD YES 15.5% LOW EVC 60-68 MOD YES 14.5% HIGH MED EVC M 50-81 MOD YES 16% HIGH EVC 64-86 MOD YES 15% MED

The temperature column indicates general performance possibilities. It is not a substitute for sound winemaking. Yeast may be stressed if temperatures are sustained at the high or low ends of their tolerance. Keep in mind that a yeasts ability to

ferment within the given range will also depend on alcohol potential and other antagonistic conditions. Temperature should be measured directly under the cap in red must/wine. When working with high sugar fermentations, lower temperatures are

recommended. Good cap management is required to assure homogenous temperatures in red wine fermentations. Increasing dosage of yeast may help prevent a sluggish or stuck fermentation.

The alcohol tolerance column indicates performance possibilities in good circumstances and conditions. Alcohol tolerance may vary as circumstances and conditions vary.

Relative nitrogen needs refer to how much nitrogen one strain requires relative to the other strains on this chart.

IMPORTANT NOTES This chart is only useful as a quick reference guide. For more information on selected yeast strains, please refer to the yeast section of this handbook.

WE 372 21

EC1118

NT 116

VIN 13

R-HST

58W3

BM45

QA23

VIN 7

DV10

BA11

BRG

M69

W15

SVG

VL1

71B

M2

R2

43

RED WINE YEAST STRAINS

Reference Yeast Strain Type Highly Recommended Recommended M Mouthfeel EVC Enhanced Varietal Character MOD Moderate NTRL Neutral SNSTV Sensitive PAGE Reference Yeast Strain Type Highly Recommended Recommended M Mouthfeel EVC Enhanced Varietal Character MOD Moderate NTRL Neutral SNSTV Sensitive PAGE

ASSMANSHAUSEN (AMH)

BC (BAYANUS)

RHNE 4600

ICV D254

ICV D80

ICV GRE

BM 4X4

ICV D21

12

12

13

13

13

14

14

14

14

14

14

15

15

15

16

16

16

17

17

17

17

17

18

18

18

19

19

19

20

20

21

21

S. cerevisiae S. bayanus Yeast blend Barbera Cabernet Franc Cabernet Sauvignon Carignane Grenache Malbec Merlot Mourvedre Nebbiolo Petite Sirah Pinot Noir Sangiovese Syrah Tempranillo Zinfandel Nouveau Young Reds Aged Reds Restart Stuck Sensory Effect Temp. Range (F)1 Fermentation Speed Competitive Factor Alcohol Tolerance2
Relative Nitrogen Needs
3

S. cerevisiae S. bayanus Yeast hybrid Barbera Cabernet Franc Cabernet Sauvignon Carignane Grenache Malbec Merlot Mourvedre Nebbiolo Petite Sirah Pinot Noir Sangiovese Syrah Tempranillo Zinfandel Nouveau Young Reds Aged Reds Restart Stuck
NTRL 55-95 FAST NTRL 18%+ LOW EVC 54-90 MOD YES 15% MED ESTERS 59-85 MOD SNSTV 14% LOW LOW EVC 68-86 SLOW SNSTV 15% LOW NTRL 59-86 FAST SNSTV 17% LOW LOW EVC M 64-86 MOD SNSTV 16% MED EVC M 64-82 MOD YES 16% HIGH EVC M 64-82 MOD YES 16% HIGH EVC M 64-88 MOD NTRL 15% MED EVC 62-85 MOD YES 16% MED EVC M 57-90 FAST YES 17% MED EVC 59-90 MOD YES 14% HIGH LOW EVC M 59-90 MOD YES 16% LOW HIGH EVC M 59-82 MOD YES 16% HIGH EVC M 54-82 MOD NTRL 16% MED MED EVC M 59-82 MOD YES 15% MED ESTERS 59-82 MOD YES 16% MED

Sensory Effect Temp. Range (F)1 Fermentation Speed Competitive Factor Alcohol Tolerance2
Relative Nitrogen Needs
3

EVC M 59-82 FAST YES 17% HIGH MED

ESTERS M 59-86 MOD YES 15% HIGH

EVC M 59-90 MOD YES 15% MED

EVC ESTERS 57-83 FAST YES 15.5% MED

EVC 76-83 FAST YES 16% MED

EVC 56-83 FAST YES 15.5% MED

EVC ESTERS 68-83 FAST YES 15% MED

EVC 61-84 MOD SNSTV 15% HIGH

EVC 68-90 MOD NTRL 16% MED

ESTERS 56-72 MOD YES 15% LOW

EVC 68-86 MOD YES 17% MED

EVC 59-90 MOD YES 16% MED

ESTERS M 65-95 MOD YES 16% LOW

EVC M 58-80 MOD NTRL 17% MED

EVC M 50-81 MOD YES 16% HIGH

EVC 64-86 MOD YES 15% MED

Rel. Reaction to 02 Adds.

Rel. Reaction to 02 Adds.

Please see pages 82-83 for more information on yeast choices for hybrid and non-vinifera grapes.

Please see pages 86-87 for more information on yeast choices for fruit wine, hard cider and mead.

Please see pages 8 and 9 for general comments about temperature, alcohol tolerance and relative nitrogen needs.

10

WE 372 21

NT 202

SYRAH

BRL97

L2056

NT 116

L2226

RC212

NT 112

NT 50

BM45

CLOS

RA17

3001

RP15

BRG

CSM

VRB

W15

BDX

T73

71B

M2

MT

43

11

PREMIUM YEAST STRAINS

43
S. cerevisiae bayanus Restart Stuck Fermentations, Zinfandel, Sangiovese, Syrah, Late Harvest, Icewine #15134 #15140 500 g 10 kg Isolated during a five-year study by the INRA (National Agricultural Research Institute) in Alsace, France. Due to its fermentation kinetics, especially in high potential alcohol juices, a balanced nutrient strategy and good fermentation practices should be followed. Vitilevure 58W3 contributes an overall well-balanced mouthfeel with floral and fruity aromas. Allows for the release of bound terpenes in aromatic varieties due to the beta-glucosidase activity. This enhances classic varietal characteristics.

58W3
S. cerevisiae cerevisiae Pinot Gris, Gewrztraminer, Riesling, Viognier, Smillon #15630 #15631 500 g 10 kg

71B
S. cerevisiae cerevisiae Pinot Gris, Riesling, Grenache, Ros, Red French Hybrids, American Cultivars, Fruit Wines #15059 #15078 500 g 10 kg

ASSMANSHAUSEN (AMH)
S. cerevisiae cerevisiae Pinot Noir, Zinfandel, Riesling #15632 #15633 500 g 10 kg

Originated from the Geisenheim Research Institute in Germany. Isolated and selected by the INRA in Narbonne, France. Known for fermenting fruity ros wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid musts by partially metabolizing malic acid. Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B dominate in competitive conditions. Enoferm AMH has a long lag phase with a slow to medium fermentation rate. A well-managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity. Fermentation potential is enhanced with AMH if the culture is allowed to develop in about 10% of the total must volume for eight hours prior to final inoculation.

Isolated by Lallemand in collaboration with the research center of Inter Rhne. Notable for its powerful ability to restart stuck or sluggish fermentations due to high alcohol tolerance (18%+ v/v) and low relative nitrogen needs. Uvaferm 43 gives high-quality sensory results in high Brix red fermentations and helps maintain color, red fruit and cherry characteristics. Available in encapsulated form (ProRestart 43). See page 28 for more information.

3001
S. cerevisiae cerevisiae Pinot Noir #15682 500 g CUSTOMER TESTIMONIALS 2010 was a challenging cool harvest. We dropped a lot of fruit to be able to bring in clean, ripe fruit from the Estate Vineyard before the rains. In this cool harvest, we were especially fortunate to do an experiment with the Lallemand yeast strain, 3001, on our Estate Pinot Noir. This yeast started well after cold soak, with a cool fermentation in the high 60s, and a strong finish. What I liked most about the resulting wine is that it has plenty of floral aromatics and red fruit, with great texture in the front to mid-palate, and a mixture of juicy red and dark cherry on the finish. This is one of the nicest Pinot Noirs we have produced from our Estate.
Kristen Barnhisel, Winemaker Handley Cellars

ALCHEMY I
S. cerevisiae blend Sauvignon Blanc, Chardonnay, Chenin Blanc, Riesling, Pinot Gris #15174 1 kg

BA11
S. cerevisiae cerevisiae Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewrztraminer, Sparkling Base, Ros #15117 500 g

Isolated, studied and selected from the prestigious Cte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional cold soak that would elaborate intense, complex and balanced Pinot Noir varietal character. The 3001 strain stood out from other strains. Wines made with it were noted for fruit and varietal characters that were both elegant and complex. Moderate nitrogen demand but will benefit from proper nutrition and aeration (especially when the potential alcohol exceeds 13%). Tolerant to standard SO2 additions and low temperatures (12C/54F) for a steady and reliable alcoholic fermentation following cold soak. Vitilevure 3001 is recommended for cold soak protocols for intense Pinot Noir wines with aging potential.

Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI) in South Australia. Alchemy I is a strong aroma producer with fast fermentation kinetics. It is low foaming and has low to medium nitrogen requirements. Barrel fermentation is not recommended and temperature control is advised. The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile. Alchemy I enhances esters (fruity, floral) and volatile thiols (boxwood, passion fruit, grapefruit and guava aromas).

Selected in 1997 near the Estao Vitivinicola de Barraida in Portugal. Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base wines. Encourages the fresh aromas of tropical fruit, cream, vanilla and spice in relatively neutral white grape varieties.

The 2010 harvest was a difficult year for fermentations. This made our trial with Lallemands 3001 yeast and a special protocol so interesting. Generally, we inoculate after cold soak but we wanted to try something different this time. The 3001 was added at a 20 g/hL dose rate with 5 g/hL (25%) going in the tank at crush and the additional 15 g/hL (75%) going in after cold soak. This, I thought, did a great job of out-competing the native yeast strains and establishing the 3001. Our most textbook fermentation curve of the harvest by far was from the 3001 yeast. The fermentation went through without any problems and fermented to dryness in tank. I believe this was due in large part to the new and interesting inoculation protocol. The 3001 was primed and ready to ferment after lag phase. The finished wine has the nice fruit characteristics that we look for without extracting overpowering tannins. If 3001 can produce these results in a challenging year, we are excited to see what it can offer in a more normal year. We will definitely add this yeast to our program moving forward.
Zak Miller, Enologist/Lab Manager Domaine Carneros

ALCHEMY II
S. cerevisiae blend Sauvignon Blanc, Colombard, Chenin Blanc #15177 1 kg

BC (BAYANUS)
S. cerevisiae bayanus Restart Stuck Fermentations, Syrah, Zinfandel, Sparkling Base #15234 #15235 500 g 10 kg

Scientifically formulated blend of wine yeast strains developed in collaboration with the AWRI in South Australia. VIN 7 is one of the strains in the blend. See page 20 for more specifics regarding VIN 7 requirements and kinetics. Alchemy II delivers the aromatics of VIN 7 with strong fermentation security. Aromatic with fast fermentation kinetics (temperature control is recommended). It is a low SO2 producer with medium nitrogen requirements. Alchemy II enhances mostly volatile thiols (boxwood, passion fruit, grapefruit, gooseberry and guava aromas) and is recommended for cool tank fermentation of Sauvignon Blanc (New Zealand, South African or Chilean styles). The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile.

Selected from the collection of the Pasteur Institute in Paris, France. Uvaferm BC (Bayanus) has a high sugar and alcohol tolerance. It has been known to ferment up to 17% (v/v) and is therefore a good choice for high Brix fermentations (e.g. late season Zinfandel or Syrah). Ferments cleanly with excellent fermentation kinetics. It is often chosen for sparkling base wines. BC (Bayanus) has low nitrogen requirements and is a low SO2 and VA producer. It is fructophilic and is therefore often used to restart stuck or sluggish fermentations. 13

Kristen Barnhisel

Zak Miller

12

BDX
S. cerevisiae cerevisiae Merlot, Cabernet Sauvignon, Zinfandel, Syrah #15634 #15635 500 g 10 kg

BRG
S. cerevisiae cerevisiae Chardonnay, Pinot Noir #15669 #15670 500 g 10 kg

CROSS EVOLUTION
S. cerevisiae hybrid Chardonnay, Gewrztraminer, Pinot Blanc, Riesling, Sauvignon Blanc, Ros #15640 500 g

ICV D21
S. cerevisiae cerevisiae Merlot, Syrah, Zinfandel, Cabernet Sauvignon, Chardonnay #15143 #15163 500 g 10 kg

Selected from the Pasteur Institute strain collection in Paris, France. Enoferm BDX is a vigorous fermenter. Alcohol tolerance can be up to 16% (v/v). Optimizes color and structure with soft tannin extraction and increased mouthfeel. Does not generate a lot of heat during fermentation.

Isolated in Burgundy at the IUVV (Institut Universitaire de la Vigne et du Vin) laboratory in Dijon, France. Reference strain for Burgundian winemakers. A fast fermenter with a high nutrient requirement. Alcohol tolerance can be up to 15% v/v. Levuline BRG was isolated for its ability to contribute significant amounts of polysaccharides during fermentation which enhance mouthfeel and body. Sensory notes include increased minerality in whites such as Chardonnay and spice characters in reds like Pinot Noir.

Hybrid yeast from a unique breeding program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Ideal for aromatic white and ros wines with high alcohol potential (15% v/v) and low fermentation temperatures (14C/58F). This strain has reasonably low nitrogen requirements. Cross Evolution contributes an increased mouthfeel component resulting in aromatic wines with a balanced mouthfeel. Chardonnay wines have shown increased fresh fruit and floral aromas.

Isolated from one of the best Languedoc terroirs during a special regional program run by the Institut Coopratif du Vins (ICV) Natural Micro-Flora Observatory and Conservatory in France. Noted for its good fermentation performance even under high temperature and low nutrient conditions. Produces very few sulfide compounds during fermentation. Selected for fermenting red wines with stable color, intense foremouth volume, mid-palate tannin structure and fresh aftertaste. Lalvin ICV D21 can also be used with very ripe white grapes that are barrel fermented to develop fresh fruit aromas, volume and acidity. In highly clarified juices, maintain fermentation temperatures greater than 15C(59F) and supplement with proper nutrition.

BM45
S. cerevisiae cerevisiae Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay #15064 #15066 500 g 10 kg

BRL97
S. cerevisiae cerevisiae Pinot Noir, Zinfandel, Barbera, Merlot, Nebbiolo #15102 #15205 500 g 10 kg

CSM
S. cerevisiae cerevisiae Cabernet Sauvignon, Cabernet Franc, Merlot #15638 #15639 500 g 10 kg

ICV D47
S. cerevisiae cerevisiae Chardonnay #15642 #15643 500 g 10 kg

Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena in Italy. Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability. Has high nitrogen requirements and can produce H2S under poor nutrient conditions. In Italian red varietals, Lalvin BM45 has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.

Isolated at the University of Torino in Italy from a Nebbiolo fermentation. Fast starter and a moderate speed fermenter, demonstrating good MLF compatibility and high alcohol tolerance. Helps retain both the color and the varietal character in grapes sensitive to color loss. Lalvin BRL97 may be blended with wines fermented with RA17, RC212 or W15 to enhance complexity.

Selected by the ITV (Institut Technique du Vin) Bordeaux in France in cooperation with the Conseil Interprofessionnel du Vin de Bordeaux (CIVB). Enoferm CSM can ferment up to 14% (v/v) and benefits from balanced nutrient additions. Wines fermented with CSM have shown intense aromatic profiles of berries, spice and licorice. It has been known to reduce vegetal aromas. CSM adds complexity with a balanced, round mouthfeel and promotes malolactic fermentation.

Lalvin ICV D47 is an isolate from Suze-la-Rousse in the Ctes du Rhne in France. It was selected for the production of fullbodied, barrel-fermented Chardonnay and other white varietals. Fermentations are characterized by a short lag phase followed by a regular fermentation. Will tolerate a fermentation temperature range of 15-20C(59-68F). It is a high polysaccharide producer and wines made with it are known for their accentuated fruit and great volume. Excellent results are obtained for barrel-fermented Chardonnay, especially when blended with wines made with Lalvin ICV D21.

BM 4X4
S. cerevisiae blend Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay #15176 #15200 500 g 10 kg

CLOS
S. cerevisiae cerevisiae Syrah, Grenache, Carignane, Tempranillo, Zinfandel #15201 #15204 500 g 10 kg

CY3079
S. cerevisiae cerevisiae Chardonnay, Pinot Blanc, Chardonel #15061 #15082 500 g 10 kg

ICV D80
S. cerevisiae cerevisiae Cabernet Sauvignon, Merlot, Syrah, Zinfandel #15125 #15133 500 g 10 kg

Lalvin BM 4X4 is a blend of BM45 and a complementary strain chosen by Lallemand to provide all the advantages of BM45 with even greater reliability under difficult conditions. Positive interaction between strains means a more dependable fermentation together with increased aromatic intensity, color intensity and length of finish.

Isolated by the University of Rovira i Virgili in Spain from the Priorat region. Notable for its high alcohol tolerance (up to 17% v/v) with a very good implantation rate in difficult conditions. Ferments over a wide range of temperatures (14-32C/58-90F). Lalvin Clos was selected for its ability to enhance aromatic complexity, structure and mouthfeel. Good compatibility with malolactic fermentation.

Isolated by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in France. It is a steady, slow fermenter even at cooler temperatures (15C/59F). Lalvin Bourgoblanc CY3079 demonstrates good alcohol tolerance and low production of VA and H2S when properly fed. Highly recommended for barrel-fermented and sur lie aged Chardonnay. Autolyzes quickly at the end of fermentation. It is thought to enhance aromas such as fresh butter, honey, flowers and pineapple.

Isolated by the ICV in 1992 from the Cte Rtie area of the Rhne Valley in France for its ability to ferment musts high in sugar and polyphenols. Given proper nutrition, Lalvin ICV D80 is a rapid starter with moderate fermentation rates. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28C(82F). On the palate it creates high fore-mouth volume, big mid-palate mouthfeel, an intense, fine-grain tannin sensation and a long lasting licorice finish. Selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah. 15

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ICV D254
S. cerevisiae cerevisiae Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay #15094 #15021 500 g 10 kg

ICV GRE
S. cerevisiae cerevisiae Cabernet Franc, Grenache, Cabernet Sauvignon, Merlot, Syrah, Chenin Blanc, Riesling, Ros #15101 #15142 500 g 10 kg

L2226
S. cerevisiae cerevisiae Merlot, Zinfandel, Sangiovese, Barbera, Cabernet Franc #15644 #15645 500 g 10 kg

MT
S. cerevisiae cerevisiae Merlot, Cabernet Sauvignon #15650 #15651 500 g 10 kg

Isolated by the ICV from a Rhne Valley Syrah fermentation. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28C(82F). In red wines, Lalvin ICV D254 develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas. Selected in the Cornas area of the Rhne Valley in France in 1992. A rapid starter, it can ferment up to 15% (v/v) alcohol with low volatile acidity. In reds, it does well with fresh Rhne style wines with up-front fruit. With short skin contact (three to five days), Lalvin ICV GRE minimizes the risks of vegetal and undesirable sulfur components. In fruit-focused whites, such as Chenin Blanc, Riesling and Rhne whites, ICV GRE fermentations result in stable, fresh fruit characteristics such as melon and apricot while improving foremouth impact.

Isolated from a vineyard in the Ctes du Rhne in France. Lalvin L2226 is alcohol tolerant up to 16-17% (v/v) and is highly recommended for high Brix reds. Characterized by aromas of black cherry, berry and cherry cola in red wines. Can be used to restart stuck or sluggish fermentations.

Selected in Saint Emilion, France, by the ITV Bordeaux in collaboration with the INRA Montpellier. Vitilevure MT has steady fermentation kinetics and a high alcohol tolerance (15% v/v). It benefits from a balanced nutrient strategy, especially in low nutrient musts with high potential alcohol. Characterized by aromas of strawberry jam, caramel and spice. Enhances color intensity and tannin structure. This yeast is particularly recommended for grapes with high maturity and long aging potential.

DV10
S. cerevisiae bayanus Chardonnay, Sparkling Base, Gewrztraminer, Pinot Gris, Late Harvest, Fruit Wine #15062 #15106 500 g 10 kg

K1 (V1116)
S. cerevisiae cerevisiae Restart Stuck Fermentations, Sauvignon Blanc, Smillon, Chenin Blanc, White French Hybrids, American Cultivars, Sparkling Base, Fruit Wine #15063 #15077 500 g 10 kg

M2
S. cerevisiae cerevisiae Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Syrah #15648 #15649 500 g 10 kg

NT 50
S. cerevisiae hybrid Shiraz (Syrah), Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Grenache #15184 1 kg

Isolated in Stellenbosch, South Africa. Enoferm M2 is a medium-rate fermenter and needs a high level of balanced nutrients for a strong fermentation finish. Requires some temperature control for white wine production. Neutral to low ester-producing strain. It can be distinguished by its expression of citrus and blossom notes and for accentuating volume in the mouth.

Selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and approved by the Comit Interprofessionnel des Vins de Champagne (CIVC) in Epernay, France. Strong fermentation kinetics. Recognized for low foaming, low VA production and very low H2S and SO2 production. Lalvin DV10 is well known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with other more one-dimensional workhorse strains such as PM. Can be used to restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Very robust for the production of aromatic red wines. Temperature control (not higher than 28C/83F) is advised. Has medium nitrogen requirements. NT 50 produces well-rounded red wines with structured tannins and good color stability. Useful for New World styles of Syrah and Cabernet Sauvignon. Enhances berry notes in Pinot Noir and Grenache and floral notes in Syrah and Merlot.

Selected by the ICV in Montpellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA. When fermented at low temperatures (16C/61F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties. Among the high ester production strains, Lalvin V1116 is the most tolerant of difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low turbidity. Ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when relative fructose levels remain high.

M69
S. cerevisiae cerevisiae Sauvignon Blanc, Viognier, Gewrztraminer, Chardonnay #15080 500 g

NT 112
S. cerevisiae hybrid Cabernet Sauvignon, Cabernet Franc, Merlot, Zinfandel, Shiraz (Syrah) #15190 1 kg

EC1118 (PRISE DE MOUSSE)

S. cerevisiae bayanus Sparkling Base, Late Harvest, Icewine, Fruit Wine #15053 #15076 500 g 10 kg

L2056
S. cerevisiae cerevisiae Syrah, Grenache, Barbera, Zinfandel, Red French Hybrids #15072 #15180 500 g 10 kg

The University of Valencia in Spain isolated Lalvin M69 from musts taken from the hot weather region of La Mancha. Establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150 ppm YAN. Notable for its ability to increase the aromatic complexity of neutral white varieties and for its tolerance of high sugar levels. Shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde production.

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Alcohol tolerant up to 16% (v/v) with a low nitrogen requirement and a short lag phase. Can produce SO2 under stressed conditions of high alcohol (>14% v/v) or low temperatures (20C/68F). NT 112 is recommended for red wines with a firm tannic structure and enhances black currant, berry and spice flavors.

Selected in the Champagne region by the Institut Oenologique de Champagne (IOC) in Epernay, France. Reference strain for sparkling wine. Is the original, steady low foamer, and is popular for barrel fermentations. It is an excellent choice for secondary fermentations of sparkling wine. Ferments well at low temperatures and flocculates with compact lees. Under low nutrient conditions Lalvin EC1118 can produce high amounts of SO2 (up to 50 ppm) and, as a result, may inhibit malolactic fermentation. 16

Isolated and selected in the northern Ctes du Rhne by the University of Nantes (ITV) in France in collaboration with the research center of Inter Rhne. Low producer of SO2 and VA over a wide temperature range and can tolerate alcohol up to 16% (v/v). Has relatively high nutrient requirements. Expresses varietal character, retains good color and is excellent for fruit forward styles. Wines made with Lalvin L2056 have been shown to be interesting and complex when blended following fermentation with wines made with T73 or ICV D254.

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NT 116
S. cerevisiae hybrid Shiraz (Syrah), Cabernet Sauvignon, Merlot, Pinot Gris, Pinot Blanc, Smillon, Chenin Blanc #15185 1 kg

QA23
S. cerevisiae bayanus Chardonnay, Sauvignon Blanc, Smillon, Chardonel, Gewrztraminer #15652 #15653 500 g 10 kg

RC212
S. cerevisiae cerevisiae Pinot Noir, Grenache, Cabernet Sauvignon, Chambourcin, Ros #15057 #15097 500 g 10 kg

RP15
S. cerevisiae cerevisiae Syrah, Zinfandel, Merlot, Cabernet Sauvignon #15665 #15666 500 g 10 kg

Product of the yeast hybridization program of InfruitecNietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. It is alcohol tolerant up to 15.5% (v/v), cold tolerant (13C/56F) and has a medium nitrogen requirement. NT 116 has a dual application in winemaking. Its fermentation kinetics make it very suitable for full-bodied, high-maturity red wines destined for oak aging. Its high ability to convert volatile thiols and high ester production at low temperatures makes it similarly suitable for the production of New World style aromatic white and ros wines. It specifically enhances the zesty (citrus) aromas in whites.

Selected in Portugal by the University of Trs-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Lalvin QA23 has low nutrient and oxygen requirements. It has been known to ferment juice at low temperatures (15C/59F) to dryness. Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

Selected from fermentations in Burgundy, France, by the BIVB. Timely nutrient additions are recommended to avoid potential H2S production, particularly in low nutrient musts. Known for its ability to generate ripe berry, bright fruit and spicy characteristics and to consistently produce Pinot Noir with good tannin structure. Lalvin Bourgorouge RC212 wines may be blended with wines fermented with RA17, AMH, W15 or BRL97 to achieve more complexity.

Isolated from spontaneous Rockpile Syrah fermentations in California in collaboration with winemaker Jeff Cohn. Enoferm RP15 is a moderate speed fermenter and has been known to be tolerant up to 17% (v/v) alcohol. Used in concentrated reds for a rich, lush, balanced mouthfeel. Characterized by red fruit and mineral notes. Has a low to moderate nitrogen demand; benefits from careful rehydration with Go-Ferm or Go-Ferm Protect.

RHNE 4600 NT 202

S. cerevisiae hybrid Cabernet Sauvignon, Pinot Noir, Merlot #15191 1 kg

STEINBERGER (DGI 228)

S. cerevisiae cerevisiae Riesling, Pinot Gris, Gewrztraminer, Traminette #15084 #15086 500 g 10 kg 500 g

R2
S. cerevisiae bayanus Riesling, Sauvignon Blanc, Gewrztraminer, Icewine, White French Hybrids, Fruit Wine #15071 500 g

S. cerevisiae cerevisiae Ros, Viognier, Marsanne, Roussanne, Chardonnay, Syrah #15171

Product of the yeast hybridization program of InfruitecNietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. It is alcohol tolerant up to 15% (v/v) and low foaming. Fermentation temperature should be monitored to control the speed. Not suitable for cold soaking. NT 202 is an aromatic red wine yeast that promotes black currant, blackberry and plum-like flavors. Good fructose utilization. This strain has a stimulatory effect on malolactic fermentation.

Isolated from the Ctes du Rhne region in France in collaboration with the research center of Inter Rhne. Lalvin Rhne 4600 has a short lag phase, low nutrient demand and can ferment efficiently at low temperatures (13.5C/56F). Produces high levels of polysaccharides which contribute intense mouthfeel and volume. Complex aromatic notes and elevated ester production such as tropical (pineapple) and fresh fruit (apple, pear, strawberry) make this strain an ideal choice for ros wines and Rhne whites. Useful for blending.

Slow, cool fermenter with low foam production. Has a reasonable alcohol tolerance (up to 13% v/v) with high SO2 tolerance. The beta-glucosidase activity of Uvaferm 228 contributes elegant aromas, especially in aromatic white wines.

Isolated in the Sauternes region of Bordeaux, France, by Brian Croser of South Australia. Has excellent cold temperature properties and has been known to ferment in conditions as low as 5C(41F). Tends to produce VA without proper nutrition. Lalvin R2 helps produce intense, direct fruit style whites by liberating fruity and floral aromas. In addition, varietal characters are enhanced by the enzymatic release of bound aroma precursors.

R-HST ICV OPALE

S. cerevisiae cerevisiae Chardonnay, Sauvignon Blanc, Ros #15068 500 g

SVG
S. cerevisiae cerevisiae Sauvignon Blanc, Pinot Gris, Riesling #15144 #15164 500 g 10 kg

RA17
S. cerevisiae cerevisiae Pinot Noir, Gamay, Grenache, Ros #15056 500 g

S. cerevisiae cerevisiae Riesling, Gewrztraminer, Sauvignon Blanc, Viognier, White French Hybrids, Icewine #15130 500 g

The most recent natural yeast selection from the ICV. Shown to have a short lag phase, low SO2 and H2S production and medium nitrogen requirements. Lalvin ICV Opale shows good fermentation abilities from highmaturity grapes which might otherwise produce more neutral wines. Optimizes positive aromas in difficult hot climate whites while providing intense fruit in premium white and ros wines.

Lalvin RA17 is a BIVB strain that was selected from the Burgundy region of France. Proper nutrition is recommended to avoid the formation of H2S, especially in low nutrient musts. Enhances cherry and fruit aromas in varietals such as Pinot Noir and Gamay. Wines made with RA17 may be blended with wines fermented with RC212, W15 or BRL97 to give more complexity and fuller structure.

Selected from Riesling trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. Tolerates fermentation temperatures as low as 10C(50F) and alcohol levels up to 15% (v/v). In very cold fermentations, allow the temperature to increase toward the end for a clean finish. Lalvin R-HST has a short lag phase and generation time, even at cold temperatures. This allows it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. Retains fresh varietal character while contributing structure and mouthfeel. It can produce crisp, premium white wines suitable for aging.

Selected in the Loire, France, as a result of an ITV collaboration with Lallemand. Uvaferm SVG will metabolize roughly 25% of the malic acid and will help naturally lower a wines acidity. Notable for its ability to enhance typical Sauvignon Blanc varietal characters (especially from cooler regions), diminish acidity and still maintain good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes.

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19

SYRAH
S. cerevisiae cerevisiae Syrah, Merlot, Carignane #15657 #15658 500 g 10 kg

VIN 13
S. cerevisiae hybrid Sauvignon Blanc, Chenin Blanc, Riesling, Viognier, Chardonnay, Ros #15183 #15193 1 kg 5 kg

VL1
S. cerevisiae cerevisiae Viognier, Gewrztraminer, Muscat, Chardonnay, Traminette, Fruit Wines #15087 #15111 500 g 10 kg

WE 372
S. cerevisiae cerevisiae Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz (Syrah), Pinot Noir, Riesling, Gewrztraminer #15192 1 kg

Enoferm Syrah is a Ctes du Rhne isolate from France. Best sensory results are achieved when a proper nutrition strategy is followed. Alcohol tolerant up to 16% (v/v) with low production of H2S and SO2. High glycerol producer and offers good mouthfeel and stable color extraction. Typical aromas include violets, raspberries, cassis, strawberries and black pepper. Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Aromatic as well as cold tolerant (10-15C/50-59F), VIN 13 also has high alcohol tolerance (16.5% v/v) and low nitrogen requirements (qualities obtained by hybridizing S. bayanus and S. cerevisiae strains). Good choice for restarting stuck white fermentations, especially when fructose levels remain high. VIN 13 is a very good thiol releaser (guava, passion fruit and grapefruit) and outstanding ester producer. On tank-fermented Chardonnay it promotes pineapple and banana flavors, while on Riesling, Gewrztraminer and Viognier it accentuates floral notes. The combination of fermentation kinetics and sensory contributions make this strain very suitable for cold-fermented aromatic whites that are fermented to dryness. Do not over inoculate. Zymaflore VL1 was isolated and selected by the Bordeaux Institute of Oenology in France. Given sufficient nutrients, VL1s relatively slow fermentation rate will ferment to dryness with a minimum of HS, SO and VA production. Notable for its beta-glucosidase activity on bound terpenes. Low decarboxylase activity results in low production of vinyl phenols and helps create wines with superior balance and elegance. Highly recommended for barrel fermented Chardonnay. VL1 may be blended with 58W3, Alchemy I, Alchemy II, M2, QA23 or VIN 13 to enhance complexity.

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. A slower fermenter than other Anchor strains. Alcohol tolerant up to 15% (v/v). The temperature should not exceed 30C(86F). WE 372 promotes soft fruit, berry and floral notes in red wines. Optimum temperature is 18-30C(64-86F) which makes it suitable for the production of semi-sweet wines where the fermentation can be stopped by lowering the temperature down to 10C(50F).

T73
S. cerevisiae bayanus Sangiovese, Nebbiolo, Tempranillo, Zinfandel, Merlot #15091 500 g

VRB
S. cerevisiae cerevisiae Tempranillo, Barbera, Sangiovese, Zinfandel #15173 500 g

Isolated by La Universidad de Valencia of Spain in collaboration with Lallemand. Lalvin T73 is a moderate speed fermenter with relatively low nitrogen requirements and good alcohol tolerance (up to 16% v/v). Recognized for its ability to enhance the natural aromas and flavors in red wines produced in hot climates. Its high ester production helps such wines open up. Enhances mouthfeel through the elevated production of glycerol. Useful for blending with wines made with L2056.

VIN 2000
S. cerevisiae hybrid Chenin Blanc, Chardonnay, Sauvignon Blanc, Viognier #15195 1 kg

Selected by CIDA in Logroo, Spain. Has a short lag phase and a steady fermentation rate with low VA production. With properly integrated nutrition, Uvaferm VRB can have an alcohol tolerance of up to 17% (v/v) over a wide temperature range. This Rioja region selection helps create exceptional flavor complexity while softening tannins and improving mid-palate mouthfeel. Enhances varietal characteristics, ester production and has good compatibility with malolactic fermentation. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums.

Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Moderate speed fermenter with very low SO production and low foaming. Cold tolerant (12C/55F) and alcohol tolerant to 15.5% (v/v). VIN 2000 is suitable for barrel fermentation. Recommended for the production of rich and ripe style Chenin Blanc (fresh pineapple and citrus aromas), wooded Chardonnay (citrus aromas) and Sauvignon Blanc (passion fruit, guava and tropical aromas).

VIN 7
S. cerevisiae hybrid Sauvignon Blanc, Smillon, Chenin Blanc #15186 1 kg

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. VIN 7 is a hybrid yeast isolated from nature. Best used for cool, stainless steel tank fermentations. Tends to ferment slower towards the end of fermentation. A very high thiol releaser and converter and thus very suitable for the production of aromatic wines from thiol-containing grape varieties. VIN 7 is a sensitive strain known to produce VA when stressed. Stressful conditions may include pH of 3.2 or lower, must turbidity under 80 NTU, low fermentation temperatures immediately following inoculation (under 15C/59F), high initial Brix (above 24) and nutrient deficient must. If you have concerns about VA production from VIN 7, please consider Alchemy II (see page 13). YAN must always be checked and adjusted appropriately prior to fermentation (see page 30 for guidance). Do not use if initial YAN is 80 or less. A complete yeast nutrient containing vitamins and minerals (DAP alone is not sufficient) should always be added 1/3 of the way through fermentation. 20

W15
S. cerevisiae cerevisiae Gewrztraminer, Riesling, Pinot Gris, Pinot Noir, Syrah, Ros, French Hybrids, Fruit Wine #15118 #15119 500 g 10 kg

Isolated in 1991 at the Swiss Federal Research Station in Wdenswil, Switzerland. Its low heat generation during fermentation helps winemakers minimize the potential for temperature spikes and possible H2S problems. Produces higher levels of glycerol and succinic acid, especially when fermented between 15-20C(59-68F), which helps add complexity to the mid-palate. In white wines, Lalvin W15 helps retain bright fruit characters while optimizing mouthfeel and balance. It also performs well with both Pinot Noir and cooler climate Syrah.

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VI-A-DRY YEAST STRAINS

CEG (EPERNAY II)
S. cerevisiae cerevisiae White, Ros #15081 #15093 500 g 10 kg

ARTICLE PM (PRISE DE MOUSSE)

S. cerevisiae bayanus White, Sparkling Base, Fruit Wine #15085 #15083 500 g 10 kg

KEEPING AN EYE ON FERMENTATIONS USING DNA FINGERPRINTING

Dr. Rich DeScenzo ETS Laboratories ETS Laboratories utilizes a method of DNA fingerprinting, known as Multi-Locus Variable Copy Number Tandem Repeat Analysis (MLVA), to discriminate between closely related strains of Saccharomyces cerevisiae and Oenococcus oeni. This method detects differences in the number of tandem repeat DNA sequences present in individual strains. The genomes of the target organisms contain many regions

Isolated by the Geisenheim Research Station in Germany. Notable for its ability to deliver slow, steady and clean fermentations. Optimal fermentation temperatures range from 15-25C(59-77F). CEG fermentations often stick under stressed conditions (low temperatures, low nutrient content, etc.), leaving some residual sugar. This makes CEG advantageous for use in semi-dry white wines.

PM has good fermentation kinetics at temperatures between 15-25C(59-77F). Moderate producer of VA and a low foam and H2S producer. Has high SO2 and alcohol tolerances.

MONTRACHET (DAVIS 522)

S. cerevisiae cerevisiae White #15060 #15074 500 g 10 kg

with tandem repeat DNA sequences. These regions are amplified using the polymerase chain reaction (PCR). The resulting length of the amplified piece of DNA is directly related to the number of tandem repeat sequences present at a particular location in an individual microbial strain. A single location may contain enough variation to distinguish between several strains. Multiple locations provide the potential to distinguish between unlimited numbers of strains. The ETS MLVA analyses for Saccharomyces cerevisiae and Oenococcus oeni each analyze five unique

locations, allowing winemakers to detect and identify all commonly used commercial strains of Saccharomyces cerevisiae and Oenococcus oeni. MLVA analysis has been used to monitor yeast populations in native fermentations as well as to determine the efficacy of inoculations with commercial strains. Results from several fermentation analyses showed that commercial strains of yeast, used historically at a winery, were the dominant strains of yeast recovered from native fermentations (Figures 1 and 2).

Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers. With proper nutrition, it has moderate fermentation kinetics at 10-29C(50-85F) with low VA and SO2 formation. This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU). Considered neutral in sensory contribution.
Figure 1 Dominant yeast strain from native fermentation Figure 2 Commercial yeast strain used at the winery the previous year

NON-SACCHAROMYCES YEAST STRAINS

LEVEL2TD
S. cerevisiae and Torulaspora delbrueckii #15680 500 g x 2

YEAST FERMENTATION KIT FOR SEQUENTIAL INOCULATION FOR AROMATIC WHITES

3. Acclimatize the yeast starter to the juice temperature by pro-

The LevelTD fermentation kit is a result of many years of research by Lallemand on the yeast microflora found in wine must. The result is that winemakers can now mimic the best of wild fermentations in a controlled environment. LevelTD contains separate packages of complementary yeasts for a sequential inoculation of a non-Saccharomyces (Torulaspora delbrueckii) followed by inoculation with a Saccharomyces cerevisiae. Using this yeast combination leads to an increase in ester levels while helping to insure a clean finished fermentation. The resulting wines appear to have more intense aromas, mouthfeel and overall complexity. USAGE 1. Check the free SO2 level in the juice. It must be under 20 ppm.
2. Suspend 2 lb/1000 gal (25 g/hL) of Torulaspora delbrueckii in 10

gressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10C(18F). Total rehydration time should not exceed 45 minutes. Add yeast starter to juice.
4. After a drop of 1.5-3Brix, inoculate with the S. cerevisiae. Begin

Figure 3 Commercial malolactic bacteria strain VP41

Figure 4 Dominant strain of Oenococcus oeni recovered from client malolactic fermentation

by suspending 2.5 lb/1000 gal (30 g/hL) of Go-Ferm Protect in 20 times its weight of clean, chlorine free 43C(110F) water. Mix well and wait for temperature to drop to 35-40C(95-104F). Add 2 lb/1000 gal of the S. cerevisiae. Stir gently to break up any clumps. Let suspension stand for 15 minutes, then stir gently again. Acclimatize the yeast starter to the juice temperature by progressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10C(18F). Add the yeast slurry to the fermentation vessel.
5. At 1/3 sugar depletion add 2 lb/1000 gal (25 g/hL) of Fermaid K.

times its weight in clean, chlorine free, 30C(86F) water. Allow to rehydrate for 15 minutes, then mix gently. 22

STORAGE Store for 24 months at 4C(40F). Once opened, use immediately.

Wineries have also used MLVA technology to measure the success of malolactic inoculations. Analysis can be used to confirm that the bacteria driving a malolactic fermentation is the same commercial strain of Oenococcus oeni added to the wine, rather than an indigenous or potentially problematic wild strain of lactic acid bacteria (Figures 3 and 4).

ETS MLVA analysis allows winemakers to monitor the populations of beneficial microbial strains in fermentations. This information ensures that process decisions affecting wine production are made based on actual data from the winerys fermentations. Decisions regarding the selection of strains can be based upon observations on a strains

ability to perform in a clients specific wine style. MLVA analysis can also be used as a quality control tool to verify that desired strains are dominating individual fermentations, resulting in more consistent fermentations.

23

PROTOCOL

RECOMMENDED METHOD TO RESTART STUCK FERMENTATIONS

FOR WINES STUCK AT >3BRIX BUILD-UP FOR STUCK WINE

When restarting a sluggish or stuck fermentation, yeast biomass buildup is as essential as good nutrition. Generally, the nutrient content of a stuck fermentation will be low and inadequate to support yeast growth. Adding an appropriate yeast rehydration nutrient (such as Go-Ferm or Go-Ferm Protect) that is rich in micronutrients and survival factors to the rehydration water increases their bioavailability to the selected yeast strain and results in an increase of

biomass. Consequently, the selected restart yeast can acclimate more easily to the potentially hostile wine conditions (including high alcohol and low temperature). When residual sugar levels remain high, an addition of Fermaid K directly to the stuck wine is recommended. Spoilage organisms like Lactobacillus and Pediococcus can compete for nutrients and, in doing so, release metabolites that inhibit yeast growth. Adding lysozyme to the stuck wine prior to

restarting the fermentation may also help control the unwanted bacteria and provide a cleaner environment for the new yeast culture to ferment in (see page 62). Adding yeast hulls or Nutrient Vit End to the stuck wine prior to restarting the fermentation may help reduce accumulated toxins and improve chances for a successful restart.

STUCK WINE TOTAL VOLUME

RACKED TOTAL VOLUME OF STUCK WINE

STUCK WINE TOTAL VOLUME

RACKED TOTAL VOLUME OF STUCK WINE

WAIT 2448 hours

STEP 1
Add yeast hulls

STEP 2
Rack off yeast hulls

STEP 3
Add yeast hulls

STEP 4
Add Fermaid K and lysozyme

STUCK WINE TOTAL VOLUME

MOTHER RESTART TANK

<18F difference
H2O 110F MIXTURE 104F MOTHER RESTART TANK

FOR WINES STUCK AT >3BRIX STEPS 19 BUILD-UP FOR STUCK WINE

1.

LET STAND

COOL

WAIT 20 min

WAIT 20-30 min

STEPS 1013 INOCULATION OF STUCK WINE

gal water = 12 gal water needed.) Mix the solution and cool to 40C(104F).
7. 10. Add

STEP 5
Mix 5% of stuck wine and equal amount of H2O Let stand while immediately preparing the nutrient/yeast mixture

STEP 6
Add Go-Ferm Protect

STEP 7
Add yeast (slowly), stir

STEP 8
Atemperate

STEP 9
Add mixture

Add 2 lb/1000 gal (25 g/hL) of yeast hulls 24-48 hours prior to restarting. After 24-48 hours, rack off from the yeast hulls. Add another 1 lb/1000 gal (12.5 g/hL) of yeast hulls. Add a complete yeast nutrient (Fermaid K) directly to the tank of stuck wine at a rate of 0.5-1.0 lb/ 1000 gal (6-12 g/hL). If you are not planning on using Go-Ferm or Go-Ferm Protect (see step 6) the dosage of Fermaid K should be increased to 1.0-1.5 lb/1000 gal (12-18 g/hL). Many winemakers also add lysozyme at this time to reduce potential bacteria problems (see pages 62-63). In another clean container mix equal volumes of stuck wine and water. Generally this would total 10% of the total wine volume. (Example: For 1000 gal of stuck wine, use 50 gal water + 50 gal wine.) This container will be the Mother Restart Tank. Calculate the amount of Go-Ferm or Go-Ferm Protect at 1.25 times the amount of yeast to be used. Dissolve this yeast rehydration nutrient in 20 times its weight of clean, chlorine free, 43C(110F) water. (Example: 5 lb Go-Ferm x 20 = 100 lb, divided by 8.33 lb/

2.

3.

4.

Select a yeast strain that is both alcohol tolerant and a vigorous fermenter such as 43, BC (Bayanus), K1 (V1116) or VIN 13. Calculate the amount of yeast required for the total volume of stuck wine at 3-5 lb/1000 gal (36-60 g/hL). When the Go-Ferm/water solution temperature has cooled to 40C(104F), slowly (over 5 minutes) add yeast. Stir gently to mix and avoid clumping. Let this yeast suspension stand for 15-20 minutes. Check the temperature of the yeast suspension. There should not be more than 10C(18F) difference between the yeast suspension and the diluted wine in the Mother Restart Tank. If there is too great a temperature difference, acclimatization may be required. Cold temperatures may shock the yeast cells. When the yeast suspension is properly rehydrated and proper consideration has been given to temperature differences, add the yeast to the Mother Restart Tank and wait 20-30 minutes.

10% of stuck wine to the Mother Restart Tank and wait 2030 minutes. (Example: For 1000 gal stuck wine, add 100 gal wine.) Add 20% of stuck wine to the Mother Restart Tank and wait 2030 minutes. (Example: For 1000 gal stuck wine, add 200 gal wine.) Repeat step 11.

INOCULATION OF STUCK WINE

11.

12a, 12b, 12c. 13.

STUCK WINE

MOTHER RESTART TANK

STUCK WINE

MOTHER RESTART TANK

STUCK WINE

MOTHER RESTART TANK

Add any remaining wine to the Mother Restart Tank.

STEP 10

WAIT 20-30 min

WAIT 20-30 min

WAIT 20-30 min

STEP 11
Add 20% of stuck wine to starter culture

STEP 12a
Add 20% of remaining stuck wine

Add 10% of stuck wine to starter culture

8.

5.

STUCK WINE

MOTHER RESTART TANK

STUCK WINE

MOTHER RESTART TANK

EMPTY TANK

MOTHER RESTART TANK

WAIT 20-30 min

WAIT 20-30 min

STEP 12b
Add 20% of remaining stuck wine

STEP 12c
Add 20% of remaining stuck wine

STEP 13
Add any remaining stuck wine

9.

6.

FOR WINES STUCK AT 12BRIX

Follow this restart protocol, except in STEP 4 reduce the complete yeast nutrient addition to 0.5 lb/1000 gal (6 g/hL).

FOR WINES STUCK AT <1BRIX

Follow this restart protocol, except in STEP 4 eliminate the addition of a complete yeast nutrient (Fermaid K).

24

25

ENCAPSULATED YEAST
Encapsulated yeast are alginate beads (a natural polysaccharide extracted from seaweed) containing Saccharomyces or Schizosaccharomyces yeast cells. Encapsulation allows substrates and metabolites to diffuse easily throughout the gel without releasing yeast cells into the must or juice. Once encapsulated,

TECHNOLOGY FOR IMPROVED WINEMAKING

the beads are partially dehydrated in a fluidized bead column and are stored at 4C(40F) until ready for use. The dry beads average 2 mm in diameter. Four encapsulated yeast products are available. Each has a unique winemaking application. ProDessert was developed for fermenting premium dessert wines, ProElif QA23 for secondary fermentation in sparkling wines, ProRestart 43 for restarting sluggish or stuck primary fermentations and ProMalic is for metabolizing malic acid into ethanol.

PROELIF
Double encapsulated yeast for secondary fermentation in sparkling wine production #15571 1 kg

PROMALIC
Encapsulated yeast for naturally lowering juice acidity #15572 #15158 #15159 1 kg ProMesh barrel bag ProMesh tank bag N/C N/C

PRODESSERT
Double encapsulated yeast for premium dessert wine fermentation #15150 #15158 #15159 1 kg ProMesh barrel bag ProMesh tank bag N/C N/C USAGE 1. Remove the beads from the 4C(40F) storage temperature and allow them to adjust to room temperature.
2. Place the beads in barrel or tank sized ProMesh bag(s). Use 2

ProElif QA23 is an encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. The use of ProElif QA23 results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif QA23 has been used with Opti-WHITE treated base wine with good results. FOR PROELIF QA23 TO BE SUCCESSFUL, THE BASE WINE SHOULD FALL WITHIN THESE PARAMETERS: Alcohol Free SO2 pH Free Assimilable Nitrogen Calcium Protein Stability Tartrate Stability Fermentation Temperature = = > 11.5% (v/v) 15 mg/L 3.0 100 mg/L 80 mg/L stable stable 12C(54F)

ProMalic was created by Proenol (in collaboration with Lallemand) as a good alternative to malolactic fermentation or chemical deacidification. Schizosaccharomyces pombe metabolizes malic acid into ethanol. It is usually considered a spoilage organism due to its production of off-characters when left too long in the wine after fermentation. Now that it has been encapsulated in double-layered alginate beads it can be removed once the desired malic level is reached. ProMalic is added to the juice at the beginning of alcoholic fermentation and removed once the desired malic level is achieved. USAGE 1. Remove the beads from the 4C(40F) storage temperature and allow them to adjust to room temperature.
2. Place the beads in barrel or tank sized ProMesh bag(s). Use 2

bags/barrel (109 g/bag) and no more than 5 kg (11 lb)/tank bag.

3. Distribute the beads evenly throughout the bag(s) to ensure

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert was developed by Proenol (in collaboration with Lallemand) to make this process easier and more effective. When using ProDessert, the alcoholic fermentation is arrested by simply removing the beads from the wine. Precautionary measures (e.g. sulfur dioxide additions, chilling and/or filtration) may still be required to completely stop or remove indigenous yeast, although less overall intervention may be needed. For example, the need for large sulfur dioxide additions or drastic tank chilling may be reduced.

good contact with the rehydration solution.

4. In a clean container, add 40 g/L (151 g/gal) sugar into a volume

bags/barrel (109 g/bag) and no more than 5 kg (11 lb)/tank bag.

3. Distribute the beads evenly throughout the bag(s) to ensure

of clean, 37C(98F) water, 5 times the weight of the beads. (For example: 1 bag beads (2.2 lb) x 5 = 11 8.33 lb/gal water = 1.32 gal water = 196 g sugar/1.32 gal water.)
5. Once the sugar dissolves, add the bag(s) containing the

good contact with the rehydration solution.

4. In a clean container, add 40 g/L (151 g/gal) sugar into

beads to the rehydration solution.

6. Wait 4-5 hours before inoculation.

Note: The sugar solution does not get added to the juice.
7. Once the beads are properly rehydrated, suspend the bag(s)

in the juice at the start of fermentation.

8. Shake the bag(s) 2-3 times daily and stir tanks daily to help

The base wine must be stable to avoid agglomeration of the beads which could cause subsequent difficulty during disgorging. All of these parameters act in synergy with one another. It is critical to manage them together. If one parameter is over the limit, try to compensate with the others or ferment at a higher temperature. USAGE 1. Prepare the base wine according to normal protocols.
2. To reduce the risk of haze formation and microbial

a volume of clean, 28-30C(82-86F) water, 5 times the weight of the beads. (For example: 1 bag beads (2.2 lb) x 5 = 11 8.33 lb/gal water = 1.32 gal water = 196 g sugar/1.32 gal water.)
5. Once the sugar dissolves, add the bag(s) containing the beads

to the rehydration solution.

6. Wait 4-5 hours before inoculation.

Note: The sugar solution does not get added to the juice.
7. Once the beads are properly rehydrated, suspend the bag(s) in

eliminate CO2 adhering to the beads.

9. Remove each bag when the desired residual sugar level

the juice at the start of alcoholic fermentation.

8. The temperature difference between the beads and the wine

is reached. RECOMMENDED DOSAGE 100 g/hL

contamination it is important that the base wine fall within the previously mentioned parameters. 8.0 lb/1000 gal
3. Filter the base wine through a 0.45 micron sterile membrane

should be less than 10C(18F).

9. The free SO2 in the must has to be below 25 mg/L. 10. Shake the bag(s) 2-3 times daily and stir tanks daily to help

Note: Each 1 kilo bag will treat approximately 260 gallons. STORAGE Dated expiration. Store at 4C(40F). Once opened use immediately. For more detailed information, technical data sheets are available on our website at www.scottlab.com.

filter the same day as bottling to avoid contamination during fermentation. Meticulous hygiene is essential!
4. Tirage liqueur must be filtered the same day as bottling.

eliminate CO2 adhering to the beads.

11. Remove each bag when the desired malic level is reached.

The addition of tannins to give volume or structure must be made before the final filtration. Since there is no riddling, no adjuvants or riddling agents are necessary.
5. Add the beads directly to the empty bottles (adding after filling

RECOMMENDED DOSAGE 100 g/hL

8.0 lb/1000 gal

Note: Each 1 kilo bag will treat approximately 260 gallons.

is acceptable but before filling is often easier). Temperature difference between the base wine and ProElif QA23 should not exceed 10C(18F).
6. Add the tirage liqueur and cap the bottles. 7. Store the bottles on their sides for maximum contact between

PROELIF QA23 AND PROMALIC

STORAGE Dated expiration. Store at 4C(40F). Once opened use immediately. For more detailed information, technical data sheets are available on our website at www.scottlab.com.

the cuve and the beads.

8. ProElif QA23 is temperature sensitive and the fermentation

environment should remain above 12C(54F). RECOMMENDED DOSAGE 133200 g/hL 26

1.01.5 g/750 mL bottle 27

Note: 1 g of ProElif QA23 beads = 46 million active cells/mL.

PROMESH BAGS
For use with ProDessert, ProMalic and ProRestart #15158 #15159 ProMesh barrel bag ProMesh tank bag N/C N/C

PRORESTART
Encapsulated yeast to restart sluggish or stuck fermentations #15154 #15158 #15159 1 kg ProMesh barrel bag ProMesh tank bag N/C N/C

PROTOCOL

RECOMMENDED METHOD TO REHYDRATE PRORESTART

BARREL BAGS For ProDessert use 2 bags/barrel containing 109 g/bag. One kilogram of beads will treat 260 gallons, or 4 barrels. For ProMalic use 2 bags/barrel containing 109 g/bag. One kilogram of beads will treat 260 gallons, or 4 barrels. For ProRestart 43 use 2 bags/barrel containing 82 g/bag. One kilogram of beads will treat 360 gallons, or 6 barrels. TANK BAGS Use up to 5 kg (11 lb)/bag. Treating 200 hL (5283 gal) requires 4 bags with 5 kg (11 lb) of beads each.

ProRestart 43 was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. It is Uvaferm 43 (S. bayanus) that has been acclimated to high alcohol and other harsh conditions prior to being encapsulated in the alginate beads. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality. PRORESTART 43 CAN BE EFFECTIVE WHEN UTILIZED WITHIN THE FOLLOWING SPECIFIC WINE PARAMETERS: Potential Alcohol Free SO2 pH Residual Sugar Volatile Acidity Temperature < < > < 15.5% (v/v) 20 mg/L 3.0 May work as low as 10 g/L of sugar 0.61 g/L (acetic acid) Optimal 2022C(6872F) Range 1225C(5477F)

STEP 1 PREPARATION OF STUCK WINE AND ADDITION OF BEADS TO PROMESH NYLON BAGS
1.

STEP 2 BEAD REHYDRATION

STEP 3 ADDITION OF BEADS TO STUCK WINE

6.

Add 25-30 g/hL (2.0-2.5 lb/ 1000 gal) yeast hulls to the stuck wine 24 hours prior to bead addition. Rack off of the yeast hulls, if possible. Remove the encapsulated yeast beads from the recommended 4C(40F) storage temperature and allow them to adjust to room temperature. This will avoid thermal shock to the encapsulated yeast. Place the beads in the ProMesh nylon bags before rehydrating. See ProMesh bags (on the previous page) for dose per bag. To ensure good contact with the wine, distribute the beads evenly throughout the ProMesh nylon bags, leaving plenty of space for bead movement.

4.

2.

Prior to rehydration, add the correct concentration of sugar (see chart below) into a volume of clean 37C(98F) water 5 times the weight of the beads (or enough sugar solution to completely cover the beads). Once the sugar dissolves, add the ProMesh nylon bag containing the beads. Note: The sugar solution does not get added to the wine. It is only necessary to aid in encapsulated yeast activation.

Introduce the ProMesh nylon bags containing the beads into the tank/barrel of stuck wine. The temperature difference between the beads and the wine should be less than 10C(18F). If several bags are added to the same tank, they must be placed at different heights for better distribution. A weight (ballast) is to be hung beneath the bags to prevent them from floating. Bags should be gently shaken several times a day to release accumulated CO2. The wine must be stirred daily without aeration. Leave the beads in the wine until the desired degree of fermentation is achieved.

7.

3.

8.

5.

All of these parameters act in balance with one another. It is critical to manage them together. For example, if you have a red wine with high alcohol and high SO, increase the temperature to 20-25C(68-77F). Note: 25C(77F) is a higher temperature than we recommend when using traditional restart protocols. If harsh wine conditions exist, a more rigorous rehydration protocol may be required. If conditions fall outside of the recommended wine parameters, a traditional build-up method is necessary. USAGE First analyze the sluggish or stuck wine for microbial contamination. If necessary, treat the wine prior to adding the ProRestart 43. For microbial contamination see information on lysozyme on page 62. See facing page for the ProRestart 43 protocol. RECOMMENDED DOSAGE 75 g/hL

Wait between 2 and 12 hours (see chart below for the recommended rehydration length) before adding the beads to the must.
Potential Alcohol % (v/v) 13 13.5 14 14.5 15 15.5 Sugar Concentration (g/L) 20 40 60 80 100 120 Hours of of Soaking Required 2 4 6 8 10 12

9.

6.0 lb/1000 gal

Alginate + Yeast Alginate

Note: Each 1 kilo bag will treat approximately 360 gallons. STORAGE Dated expiration. Store at 4C(40F). Once opened use immediately.
Adding yeast to a tank

Photo of a beads interior, taken with an electronic microscope (courtesy of University Minho, Portugal)

Drawing of encapsulated yeast

REGENERATION PROTOCOL
The encapsulated yeast beads for ProDessert and ProRestart may need to be regenerated if they become clogged with tannins or tartrate crystals. In some reds, high levels of polyphenols may cause ProRestart to slow down. If this occurs, regenerate by rinsing for 1-2 hours in a 40 g/L sugar solution that is 10C(18F) higher than the wine temperature (but no more than 35C/95F). Then, reintroduce into the stuck wine.

28

29

NUTRIENTS
Yeast are living organisms that are classified as a type of fungi. When treated well, they survive most conditions to which winemakers subject them. If the physical and nutritional needs of yeast are understood, they can be encouraged to perform at their peak while converting juice into wine. Adverse conditions can put a stress on yeast cells and hinder their performance. In some cases, yeast may even stop fermenting or create unpleasant flavors and/or aromas in the wine. A major growth factor for a yeast cell is nitrogen. Yeast assimilable nitrogen (YAN) target levels for healthy fermentations vary by grape sugar content (Brix) and maturity level. High Brix (B) juice/must requires more nitrogen than low Brix must. For example, the 21B must target YAN level is 200 mgN/L while a 27B must target YAN level is 350 mgN/L (Bisson and Butzke). Supplementation with Fermaid K, Fermaid O, Phosphate Titres and/or DAP in low and medium YAN musts is recommended. To optimize the nitrogen uptake during fermentation, use GoFerm or Go-Ferm Protect (see product descriptions on page 34) during yeast rehydration. Later, add Fermaid K or Fermaid O (plus Phosphate Titres) at 1/3 sugar depletion. (See recommended addition rates on pages 35-36.)
Brix of Must 21 23 25 27 Target YAN Level 200 mgN/L 250 mgN/L 300 mgN/L 350 mgN/L

CHOOSING THE RIGHT NUTRIENTS

Highly Recommended Recommended FERMENTATION NUTRIENTS SIY 33 (FERMAID 2133) NATURAL YEAST DERIVATIVE NUTRIENTS

FERMAID K KOSHER

PHOSPHATE TITRES

GO-FERM PROTECT

NUTRIENT VIT END

BOOSTER ROUGE

BOOSTER BLANC

OPTIMUM WHITE

SIY CELL HULLS

ICV NOBLESSE

OPTI-WHITE

FERMAID O

FERMAID K

PAGE

35

35

35

34

34

35

36

36

36

36

37

37

37

38

38

38

38

Yeast rehydration nutrient Yeast rehydration nutrient for stuck or sluggish fermentations Complete yeast nutrient Kosher certified complex yeast nutrient

BASICS
Yeast assimilable nitrogen (YAN) is composed of two elements: organic (assimilable amino nitrogen) and inorganic nitrogen (ammonia). When determining the nitrogen concentration in must (juice), it is critical to take both of these into account. Healthy fermentations contain a balance of yeast assimilable nitrogen from both sources. Low levels of YAN have been associated with the production of unwanted sulfide compounds as well as sluggish fermentations.

Yeast nutrient without DAP Cellulose powder DAP and thiamin blend Inactivated yeast for stuck or sluggish fermentations Develops mid-palate intensity in whites Increases aromatic freshness in whites

YEAST NUTRIENT YAN CONTRIBUTION

NUTRIENT DAP FERMAID K FERMAID 0 GO-FERM GO-FERM PROTECT NUTRIENT VIT END SIY 33 (FERMAID 2133) DOSE 25 g/hL (2 lb /1000 gal ) DOSE 30 g/hL (2.5 lb /1000 gal ) YAN SOURCE

Increases aromatic structure & complexity Limits dryness and alcohol perception Decreases alcohol perception Reduces production of sulfur off-odors during fermentation Avoids off-aromas and oxidation Reduces bitterness or green character Facilitates wood integration Increases mid-palate intensity Develops aromatic/spicy notes Color and tannin stabilization Increases overall wine balance Reduces sulfur defects Inactivated yeast derivative nutrient and enzyme blend OMRI certified organic

50 mgN/L 2 5 mgN/L 10 mgN/L 7. 5 mgN/L 7. 5 mgN/L 7 mgN/L 8 mgN/L

60 mgN/L *Exceeds TTB Limits of Thiamin 12 mgN/L 10 mgN/L 10 mgN/L 8 . 5 mgN/L 10 mgN/L

Inorganic nitrogen Inorganic nitrogen (from DAP) and organic nitrogen from autolyzed yeast Organic nitrogen from autolyzed yeast Organic nitrogen from autolyzed yeast Organic nitrogen from autolyzed yeast Organic nitrogen from autolyzed yeast Organic nitrogen from autolyzed yeast

*Alcohol and Tobacco Tax and Trade Bureau (TTB) thiamin addition limit to wine or juice = 0.60 mg/L (0.005 lb/1000 gal). 21 CFR 184.1875

30

REDULESS 39

REDSTYLE

OPTI-RED

GO-FERM

INOCEL

31

ARTICLE

OPTIMIZING HIGH BRIX FERMENTATIONS

PROTOCOL

WINE YEAST NUTRIENTS YEAST FERMENTATION KINETICS AND LALLEMAND NUTRIENT FEEDING SCHEDULE
should be 20C(68F). Color stability, tannin quality, aroma preservation and wine longevity are all improved when temperatures are maintained in these ranges. As fermentations progress, yeast settle and compact on the bottom of the vessel creating additional stress. It is important to keep these cells in suspension. Reduce toxic compounds. Toxins can originate from the grapes or from stressed yeast. Use of natural yeast derivative nutrients (such as Opti-RED, Opti-WHITE, Booster Rouge, Booster Blanc or OptiMUM WHITE) will have the positive side effect of helping detoxify the environment. Similarly, Noblesse added during the last 1/3 of fermentation will help remove short and medium chain fatty acids, will adsorb copper residues, off-sulfur characters and other undesirable compounds. Nutrient Vit End and SIY Cell Hulls can also be helpful. See page 36 for addition recommendations for each. Control microbial competition from the beginning. Indigenous flora compete with your yeast for nutrients and will produce compounds toxic to your yeast. You can manage this risk three ways: 1. Limit indigenous yeast through good harvest and winery equipment sanitation.
2.

Traditional nutrient recommendations for fermentations assume 22Brix. Higher sugar levels resulting in higher alcohols mean fermentation environments are more difficult. When these conditions are compounded by insufficient nutrients, the situation is harder still. Winemaking approaches must be adjusted to this challenge. The question becomes: What parameters should be addressed to maintain optimal fermentation performance? When dealing with difficult musts (e.g. high Brix, poor nutrition and low turbidity) a proactive and systematic approach is required. Select a yeast strain that will be successful. Strains like ICV D254, ICV D47, QA23 and BM 4x4 were specifically selected to support high Brix, low YAN conditions and bring longevity to the wines (for other options, please refer to the yeast selection charts on pages 8-11). Yeast production advantages such as YSEO (see page 6) also allow for improved adaptation and implantation of yeast in difficult musts. Make sure the yeast has what it needs to survive. During yeast production, intracellular water is removed. An addition of Go-Ferm Protect helps protect the yeast during the critical rehydration process and from ongoing stress in the wine. GoFerm Protect has also been shown to reduce the occurrence of some sensory negatives like sulfur off-odors. Consider increasing your inoculation rates. If your must is between 25-30B, the initial inoculation should be at least 35 g/hL (2.9 lb/1000 gal). This increased inoculation translates to 5x106 cells/mL. For each degree Brix over 30, you should consider adding an additional 1x106 cells/mL (0.56 lb/1000 gal). These rates will greatly increase the chance of a successful fermentation. Remember: When increasing the initial inoculation you will need to adjust the rehydration nutrient addition as well. The ratio should be 1 part yeast to 1.25 parts rehydration nutrient.
32

Adding DAP (inorganic nitrogen) to the juice early in fermentation is not recommended. The rapid assimilation of ammonia can negatively impact yeast cell physiology and can lead to difficult and uncontrolled fermentations. A more effective approach would be to use a rehydration nutrient followed up later by a complex nutrient such as Fermaid O (contains no ammonia) at the onset of fermentation. In difficult situations (e.g. Brix >24, YAN <150 or turbidity <80 NTUs), Fermaid O promotes controlled cell growth and a healthy beginning of fermentation. Its addition supplies sufficient nutrients (sterols, organic nitrogen, vitamins, good fatty acids and micronutrients) to reach the first 1/3 of fermentation. Oxygen addition is also advised at this point. This should result in a successful start (which is important for minimizing VA production and sulfur off-odors). It is essential to restore and enhance fundamental nutrient levels by adding Fermaid K at 1/3 of the way through fermentation. At that point the nutrient balance in the must has changed and struggling cells begin producing toxic compounds. After 30 years Fermaid K remains the world standard for nutrient additions. At this point a small addition of DAP may be added without potential negative effects. For guidelines regarding nitrogen addition based upon initial Brix and YAN, please see chart on page 30. Avoid stressing your yeast. Elevated temperatures can stress, harm and possibly kill yeast leading to stuck fermentations. High temperatures alter yeast cell physiology, structure and energy reserves. We recommend that the maximum temperature under the cap in red fermentations does not exceed 24-26C(75-78F). For whites the peak temperature

INITIAL MUST YAN

If inoculation with additional yeast is not an option, then adapting your nutrient regimen to the conditions of the must should be considered.

RECOMMENDED NUTRIENT ADDITION RATES AND FEEDING SCHEDULE LOW <125 mgN/L

STEP 1

STEP 2 At the end of lag phase, add Fermaid K (12.5 g/hL) or Fermaid O (20 g/hL)

STEP 3

MEDIUM 125-200 mgN/L HIGH >200 mgN/L DIFFICULT CONDITIONS

Add Go-Ferm (30 g/hL*) to 20 times its weight in water, then add active dried yeast

Add Fermaid K (12.5 g/hL) or Fermaid O (20 g/hL) Add Fermaid O (20 g/hL)

At 1/3 sugar depletion, add Fermaid K (12.5 g/hL) or Fermaid O (20 g/hL) and DAP** to bring the total YAN to 150 mgN/L

Add Fermaid O (20 g/hL)

Add Go-Ferm Protect (30 g/hL*) to 20 times its weight in water, then add active dried yeast

Fermaid K, Fermaid O and DAP** may be added

At 1/3 sugar depletion, add Fermaid K (12.5 g/hL). During the last 1/3 of fermentation add Nutrient Vit End (40 g/hL)

Yeast Population

*Quantity may change based on yeast dose. **The amount of DAP required to adjust the YAN is dependent on the initial sugar. Note: Due to recent research by Lallemand the chart above has been updated.

Brix

Yeast Biomass Sluggish Normal

STEP 1 Lag Phase STEP 2 Growth Phase STEP 3 Stationary Phase

Death Phase

ASK THE EXPERT

Inoculate with a strong yeast strain which provides a physiological advantage. Give your chosen yeast strain a competitive advantage by inoculating with an appropriate amount early and correctly. Rehydrate using recommended practices with rehydration nutrients.
Dr. Bruce Zoecklein, Professor Emeritus Virginia Tech

3.

Final Point. If you conduct an uninoculated wild fermentation, nutrient supplementation is critical (Fugelsang, 1997). We recommend using complex nutrients both initially and at 1/3 of the way through fermentation.
Information provided by Dominique Delteil, consultant (www.delteil-consultant.com).

What is the difference between total nitrogen and yeast assimilable nitrogen (YAN)? Nitrogen is an essential macronutrient for yeast protein synthesis throughout fermentation but not all of the nitrogen is metabolically available to yeast. Grape musts contain nitrogen in different forms: proteins, peptides, ammonium ions (NH4+) and alpha amino acids. The total nitrogen content in grape juice is variable and depends on the grape variety, maturity, vintage and microclimate. Only about one third of the nitrogen in grape musts is biologically available to fermenting yeast. Compared with fermentable carbon, which is generally present in grapes at >20% (w/v), total nitrogen levels range from 0.006-0.24%, of which

only 0.0021-0.08% is available. Thus, nitrogen may become an important growthlimiting constraint for microorganisms. The yeast assimilable nitrogen is the fraction of the total nitrogen that the yeast can metabolize. The YAN is present in two forms: ammonium salts (NH4+) and as primary or free alpha amino acids (FAN). When determining the nitrogen content of the juice or must, it is critical to consider measurements of both of these components. Minimum levels of YAN are required for a successful completion of alcoholic fermentation and will vary depending upon the sugar concentration and other variables. The higher the sugar the greater the YAN requirement.
More information is available at www.vtwines.info

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REHYDRATION NUTRIENTS
Yeast rehydration nutrients provide critical micronutrients and sterols to the yeast during the yeast rehydration phase.

FERMENTATION NUTRIENTS
Fermentation nutrients are complex yeast nutrients which can improve yeast reproduction, sugar transport and aroma expression.

GO-FERM
Yeast rehydration nutrient #15149 #15135 #15161 1 kg 2.5 kg 10 kg

GO-FERM PROTECT
Yeast rehydration nutrient for difficult or stuck fermentations #15103 2.5 kg

FERMAID K
Complete yeast nutrient #15073 #15070 2.5 kg 10 kg

FERMAID O
Autolyzed yeast nutrient without DAP #15067 2.5 kg

Note: Go-Ferm Protect was previously known as Fortiferm or Enoferm Protect. Go-Ferm Protect is certified organic by OMRI. It is a natural yeast rehydration nutrient developed specifically for problem musts and stuck fermentations. Difficult fermentation conditions may include overripe fruit (>28B), marginal fruit quality (poorly developed fruit, Botrytis, rot, high bacteria count, insecticide or fungicide residue), low nutrient levels or overclarified juice. Go-Ferm Protect is the result of a multi-year study of problem fermentations by Lallemand and National Agricultural Research Institute (INRA) in France. Their scientists found that in problem musts deficiencies in sterols and polyunsaturated fatty acids can leave yeast susceptible to osmotic shock, ethanol toxicity, temperature and other stress factors. The NATSTEPTM (NATural STErol Protection) process was designed to meet these fermentation challenges. Go-Ferm Protect incorporates sterols and polyunsaturated fatty acids (for cell protection) together with vitamins and minerals to help ensure yeast survival and to help maintain fermentation activity to completion. Go-Ferm Protect provides a combination of protective and nutritive benefits for optimal fermentation results. USAGE 1. Mix Go-Ferm Protect in 20 times its weight in clean 43C (110F) water. For every 1 kg (2.2 lb) Go-Ferm Protect, use approximately 5 gallons of water.
2. Let the mixture cool to 40C(104F) then add the active

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microorganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Using nutrients that contain ammonia salts (such as DAP, Fermaid K, Yeastex 61 or Superfood) during the rehydration phase can be toxic to the yeast. USAGE 1. Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water.
2. Let the mixture cool to 40C(104F) then add the active

Fermaid K is a blended complex yeast nutrient that supplies inactive yeast, free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and ammonia salts (DAP). For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm or Go-Ferm Protect) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion. Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low. Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts. The cell wall fractions in Fermaid K absorb short and medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.

Fermaid O is certified organic by OMRI. It is an autolyzed yeast nutrient with a high content of organic nitrogen (amino acids). It is formulated without DAP. It is best to add Fermaid O in two doses. Add half the dose at the end of lag phase (at the onset of fermentation) and the other half between and 1/3 sugar depletion. USAGE Fermaid O should be mixed with room temperature water before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry. RECOMMENDED DOSAGE 40 g/hL

3.3 lb/1000 gal

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

FERMAID K (KOSHER)
Kosher certified complex yeast nutrient #15070K 10 kg

INOCEL
Cellulose powder for over-clarified juice #15804 1 kg

dried yeast.
3. Let stand for 20 minutes. 4. Slowly (over 5 minutes) add equal amounts of must (juice)

dried yeast.
3. Let stand for 20 minutes. 4. Slowly (over 5 minutes) add equal amounts of must (juice) to

to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary (see page 7 for more details). RECOMMENDED DOSAGE 30 g/hL

be fermented to the yeast slurry. Watch the temperature. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary (see page 7 for more details). RECOMMENDED DOSAGE 30 g/hL

Fermaid K (Kosher) is very similar to Fermaid K non-Kosher except there are no supplemented vitamins such as thiamin or pantothenic acid. These vitamins cannot be Kosher certified.

Inocel is purified cellulose powder. Inocel increases the turbidity of white and ros juice. It may be used alone or in combination with nutrients to improve alcoholic and malolactic fermentation. Add to freshly pressed juice at the beginning of fermentation. USAGE Blend Inocel into 20 times its weight of room temperature water. Once hydrated, add directly to the must, mixing thoroughly. RECOMMENDED DOSAGE 1060 g/hL

FERMAID K AND FERMAID K (KOSHER)

2.5 lb/1000 gal

Note: This recommendation is based on a yeast inoculum of 2 lb/1000 gal (25 g/hL). If using more or less yeast, respect a ratio of 1 part yeast to 1.25 parts Go-Ferm. STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

2.5 lb/1000 gal

USAGE Fermaid K or Fermaid K (Kosher) should be mixed with room temperature water before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry. RECOMMENDED DOSAGE 25 g/hL

Note: This recommendation is based on a yeast inoculum of 2 lb/1000 gal (25 g/hL). If using more or less yeast, respect a ratio of 1 part yeast to 1.25 parts Go-Ferm Protect. STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

0.85 lb/1000 gal*

2 lb/1000 gal

*Each 10 g/hL of Inocel equals a rough increase of 20 NTU STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Note: Due to high nutrient requirements, some yeast strains may benefit from an extra feeding (see yeast selection charts on pages 8-11). STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

34

35

NUTRIENT VIT END

Inactivated yeast for sluggish and stuck fermentations #15679 2.5 kg

SIY 33 (FERMAID 2133)

Autolyzed yeast #15100 12.5 kg

NATURAL YEAST DERIVATIVE NUTRIENTS

Natural yeast derivative nutrients can supply certain fermentative advantages together with significant wine quality improvement. Used alone, however, they should not be viewed as a substitute for DAP or the wide range of other fermentation nutrition products listed elsewhere in this Handbook.

Nutrient Vit End 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. USAGE Suspend Nutrient Vit End in water, juice or wine and mix well before adding to juice or must. If using with a stuck or sluggish fermentation, allow to settle and rack off prior to restart. RECOMMENDED DOSAGE Juice/Must Sluggish or Stuck Wine

SIY 33 (Fermaid 2133) is pure autolyzed, spray dried yeast. It provides alpha amino nitrogen, B vitamins and the benefits of yeast hulls to help sluggish or stuck fermentations. SIY 33 (Fermaid 2133) will help supplement the alpha amino nitrogen component of YAN. Add at 1/3 sugar depletion when inorganic nitrogen is NOT desired. Unlike Fermaid K, SIY 33 (Fermaid 2133) does not contain added ammonia salts (DAP) or micronutrients. USAGE SIY 33 (Fermaid 2133) should be mixed with room temperature water before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry. RECOMMENDED DOSAGE 25 g/hL

BOOSTER BLANC
Increases smooth mid-palate intensity and fresh fruit in whites #15179 2.5 kg

ICV NOBLESSE
Contributes to softness on the finish #15105 2.5 kg

2 lb/1000 gal

30 g/hL 40 g/hL

2.5 lb/1000 gal 3.3 lb/1000 gal STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Booster Blanc is a yeast derivative nutrient from Lallemand. It was developed from an ICV strain for whites and ross. Booster Blanc smooths mid-palate intensity and increases fresh varietal fruit aromas while diminishing bitterness, vegetal and chemical perceptions. It can help maintain freshness and aroma stability in wines that go through MLF. When used at the beginning of fermentation, it can be helpful in lowering the production of off-sulfur compounds (notably in botrytised grapes). Booster Blanc can be added toward the end of fermentation to help reveal muted aromatics. To help decrease the perception of woody aromas, add before aging in new barrels. Booster Blanc greatly complements premium whites or ross from mature grapes that are fermented with ICV D21 and ICV GRE. USAGE Mix Booster Blanc in 10 times its weight in water or juice. Booster Blanc is only partially soluble. Stir to maintain suspension before and during addition.

ICV Noblesse is certified organic by OMRI. It is a yeast derivative nutrient for use in red and white wines. Wines made with ICV Noblesse exhibit a more intense perception of ripe fruit together with an overall roundness and softness in the finish. There is decreased tannic intensity in the mid-palate. ICV Noblesse can help reduce undesirable aggressive characters or sensations of dryness. It can also help reduce the burning sensations common in higher alcohol wines and in wines made from botrytised grapes. The production process used for ICV Noblesse inactivates sulfite-reductase potential, greatly limiting the sulfur off-odors. Although immediate results are possible it may take three to five months for full integration. USAGE Mix ICV Noblesse in 10 times its weight in water or must (juice). Add during a pump-over or tank mixing. This product is partially soluble. Stir to maintain suspension before and during addition. RECOMMENDED DOSAGE 30 g/hL

STORAGE Store in a cool and dry environment below 25C(77F). Product shelf-life is 3 years from manufacturing date.

PHOSPHATE TITRES
DAP and thiamin blend for optimized fermentations #15887 #15888 1 kg 5 kg

SIY CELL HULLS

Yeast hulls for difficult fermentation conditions < 44 lb #15069 44 lb bag

RECOMMENDED DOSAGE 30 g/hL

2.5 lb/1000 gal

2.5 lb/1000 gal

Note: Dosage should be increased when grapes are affected by more than 15% rot or when there is an absence of oxygen during fermentation.

BOOSTER BLANC, BOOSTER ROUGE AND ICV NOBLESSE

Phosphate Titres is a blend of diammonium phosphate (DAP) and thiamin (vitamin B1) for nutrient supplementation of deficient musts. Wine yeast requires a supply of thiamin for healthy fermentations. Phosphate Titres can help ensure regular yeast multiplication and sugar utilization. Add at the end of lag phase in low YAN must/juice or at 1/3 sugar depletion. USAGE Suspend Phosphate Titres in cold water and mix well before adding to juice or must. RECOMMENDED DOSAGE 6 g/hL

0.5 lb/1000 gal*

STORAGE Dated expiration. Store in a cool and dry environment below 25C(77F). *This product contains thiamin. The TTB Maximum Legal Dose for thiamin hydrochloride = 0.60 mg/L (0.005 lb/1000 gal) of wine or juice. 21 CFR 184.1875

SIY Cell Hulls (yeast ghosts or skeletons) are a preparation of the insoluble fraction of whole yeast cells (i.e. cell walls). The addition of yeast hulls has been shown to increase the number of viable yeast cells and to help increase the surface area of over-clarified juices and wines. In difficult or sluggish alcoholic or malolactic fermentations, yeast hulls assist by absorbing toxins such as decanoic and hexanoic acids and esters. Yeast hulls are highly beneficial in oxygen deficient juices and wines as they contribute sterols and unsaturated fatty acids. Together with adequate assimilable nitrogen, yeast hulls can help promote cell growth and increase fermentation kinetics. For severe conditions, such as botrytised musts, high sugar musts, over-fined musts or warm cellar conditions, higher doses (>25 g/hL) are recommended. Racking will remove yeast hulls and may necessitate a second addition. USAGE Yeast hulls should be mixed with room temperature water before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry. RECOMMENDED DOSAGE 25 g/hL

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

BOOSTER ROUGE
For higher and smoother tannin intensity in reds #15169 2.5 kg

Booster Rouge is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge interact with red polyphenols, resulting in a positive influence on the colloidal balance of the final wine. When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations. Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas. Sensations of aggressive and drying tannins are minimized. In ultra-premium reds from balanced ripe mature grapes, Booster Rouge shows good synergy with ICV D254 and ICV D21. Licorice aromas and mid-palate intensity are enhanced. Booster Rouge may also be added during the latter part of alcoholic fermentation to contribute tannin intensity. USAGE Mix Booster Rouge in 10 times its weight in must or water. Booster Rouge can be added directly to the crusher or later during a pump-over. This product is partially soluble. Stir to maintain suspension before and during addition. RECOMMENDED DOSAGE 30 g/hL

2 lb/1000 gal

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

2.5 lb/1000 gal 37

36

OPTIMUM WHITE
For optimizing aromatic intensity and longevity #15198 1 kg

OPTI-WHITE
Protects fresh aromas #15165 #15136 1 kg 2.5 kg

REDULESS
Reduces sulfur defects #15115 2.5 kg USAGE Mix Reduless in 10 times its weight in water. Add immediately to the tank. If prepared in advance, re-suspend the product prior to its addition to the fermenter. Gently mix and rack off or filter after 72 hours. The maximum potential copper contribution when used according to the recommendation is 0.02 ppm. RECOMMENDED DOSAGE 1015 g/hL

New from Lallemand this year, OptiMUM WHITE is a natural yeast derivative nutrient rich in glutathione (an anti-oxidant) and polysaccharides. 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. USAGE Mix OptiMUM WHITE in 10 times its weight in juice or water. Add to the juice after settling or directly to the barrel or tank prior to the onset of fermentation. This product is partially soluble. Stir to maintain suspension before and during addition. RECOMMENDED DOSAGE 2040 g/hL

Opti-WHITE is certified organic by OMRI. Lallemand introduced this natural yeast derivative nutrient for use in white wine production after an extensive three-year research program. When added to the juice at the onset of fermentation, Opti-WHITE enhances smoothness, helps avoid browning from oxidation and protects fresh aromas during aging. Opti-WHITE is made using a specific production process that results in a yeast derivative rich in polysaccharides and high in anti-oxidant peptides (glutathione). These anti-oxidative properties work synergistically with SO2 allowing the winemaker to potentially lower the SO2 dosage. Opti-WHITE may also be added in the last stages of alcoholic fermentation to help bring out flavor profiles often associated with aging on lees. USAGE Mix Opti-WHITE in 10 times its weight in juice or water. Add to the juice after settling or directly to the barrel or tank prior to the onset of fermentation. If adding during the late stages of alcoholic fermentation, add during a tank mixing for proper homogenization. This product is partially soluble. Stir to maintain suspension before and during addition. RECOMMENDED DOSAGE 2550 g/hL*

Reduless is a proprietary formulation of inactivated yeast developed by Lallemand to improve the overall quality of both red and white wines. Its formulation is naturally rich in copper, making it a useful option to decrease H2S, dimethyl sulfide and other sulfur defects. Reduless helps increase roundness and can decrease phenol related defects. Grape varieties prone to negative sulfur compounds (e.g. Syrah, Carignane, Pinot Noir or Chardonnay) particularly benefit when treated with it.

0.81.2 lb/1000 gal

STORAGE Store at room temperature, away from direct sunlight and strong odors. It can be stored for up to 4 years from production date.

1.6-3.3 lb/1000 gal

FREQUENTLY ASKED QUESTIONS

My wine is at 8B and I missed the addition of nutrients at 1/3 sugar depletion. Should I add Fermaid K at this point? The purpose of a nitrogen addition at this point of fermentation is for resynthesis of the sugar transport system in the yeast cell so that fermentation can continue to completion. Nitrogen uptake is inhibited above 10% alcohol. Depending on the initial juice chemistry this may not cause issues. If you are in low nitrogen situations, a small addition of organic nutrient (Fermaid O or Nutrient Vit End) may be beneficial. This really is a case-by-case situation. Every harvest I add 2 lb/1000 gal of a complete yeast nutrient 1/3 of the way through fermentation. Is that what is recommended? Nitrogen supplementation during fermentation must be carefully managed. Each year the initial YAN of the juice should be checked. The yeast strain, temperature of the fermentation, the initial grape sugar, as well as other contributing factors should all be considered prior to nutrient additions. Latest research has shown that timely nutrient additions are important to a successful fermentation. The first addition should be at the onset of fermentation (drop of 2-3B) followed by a second addition at 1/3 way through fermentation. Some suppliers say their nutrients contain a lot more nitrogen then Fermaid K and Go-Ferm. Why? Other suppliers may be calculating total nitrogen versus the amount of nitrogen that can be utilized by the yeast. Not all sources of nitrogen are available to the growing yeast cells. That is why Lallemand prefers to list the yeast assimilable nitrogen for each product so the winemaker can plan a balanced nutrition strategy. Can I use Fermaid K in my yeast rehydration water instead of Go-Ferm? No, using nutrients that contain ammonia salts during the rehydration phase can be toxic to the yeast. What is the difference between Go-Ferm and Go-Ferm Protect? Go-Ferm Protect was specifically formulated by Lallemand and the INRA in France after a multi-year study of problem fermentations. In addition to the nutrients that Go-Ferm supplies, Go-Ferm Protect contains unsaturated fatty acids and sterols for improved membrane integrity. In known difficult conditions such as high Brix juices or excessively clarified juice, Go-Ferm Protect is the best solution. In musts without such difficult conditions, Go-Ferm is a perfect choice. What is the difference between SIY 33 and Fermaid O? SIY 33 was originally developed to provide a complex nutrient base from inactivated whole yeast cells. Fermaid O differs as it is comprised of specially selected fractions from enological yeast providing a consistent amino acid base. Fermaid O takes into account the latest research surrounding the efficient use of organic nitrogen by yeast. I checked my YAN and added DAP accordingly. Why do I still have offaromas and/or stuck fermentations? Both inorganic (DAP) and organic nitrogen occur naturally in grape must. Each type of nitrogen has a distinct role and impact on an optimal fermentation. While yeast may show an affinity for inorganic nitrogen adding only DAP is not what is best for the yeast. A diet balanced with organic nitrogen, vitamins and minerals can produce healthier fermentations, better aromatics and lower levels of undesirable compounds.

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

OPTI-RED
For rounded and smooth tannin reds #15148 #15138 #15211 1 kg 2.5 kg 10 kg

24 lb/1000 gal

*Use 50 g/hL for maximum anti-oxidative properties STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Opti-RED is certified organic by OMRI and is a unique inactivated yeast derivative nutrient. It is the product of a specific refining process which results in a high level of polyphenol reactive cell wall polysaccharides. Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Lallemand has known that different yeast strains produce different levels and types of polysaccharides during their growth phase. Building on this experience, they developed Opti-RED from specific yeasts harvested at the end of their growth phase when polysaccharides are more reactive than those released during autolysis. Using Opti-RED in the must provides early polysaccharide availability for complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more intense color and better tannin integration. Using Opti-RED in the latter part of alcoholic fermentation allows the winemaker to shape harsh polyphenols into smoother, more approachable tannins. USAGE Mix Opti-RED in 10 times its weight in must or water. If adding early in fermentation, distribute into the tank as it is filling or during a pump-over. Opti-RED can also be added directly to the crusher. If adding later, add during a pump-over or during tank mixings. This product is partially soluble. Stir to maintain suspension before and during addition. RECOMMENDED DOSAGE Early Addition 227 g/ton Later Addition 2030 g/hL

REDSTYLE
Increases extraction of juice and improves structure #15662 2.5 kg

REDStyle is a unique blend of inactivated yeast derivative nutrients with a pectinase enzyme. It is used during the maceration of red grapes to increase the extraction of juice and to improve structure. It can enhance color stability and increase tannin intensity. REDStyle can be used on low-maturity grapes or musts with short maceration times to increase color stability while building structure. It can also help mask green characters. USAGE Mix REDStyle in 10 times its weight in must or water. Use during maceration. Add into the tank as it is filling or during a pumpover. REDStyle can also be added directly to the crusher. This product is partially soluble. Stir and maintain suspension before and during addition. RECOMMENDED DOSAGE 227 g/ton

0.5 lb/ton

0.5 lb/ton 1.62.4 lb/1000 gal

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

38

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

39

TANNINS
Winemaking tannins come from a variety of sources. These include oak (both American and European, toasted and untoasted), chestnut, grapes (both skins 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 which you might use in your wine. The descriptors often used to characterize tannin types are inadequate to the task. Words such as ellagic (meaning 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 to 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, tastings remain 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 global impact on the palate. These are the elements that went into the development of the ScottTan product range. It was an elaborate program. We believe you will appreciate the results.

CHOOSING THE RIGHT TANNINS

Highly Recommended Recommended FERMENTATION FERM/ CELLARING CELLARING FINISHING TANNIN RICHE EXTRA 46

TANNIN COMPLEX

TANNIN REFRESH 45

TANNIN ESTATE

FT ROUGE SOFT

FT BLANC SOFT

UVATAN SOFT

PAGE

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44

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Reds Whites and Ros Fruit, Cider and Mead Promotion of color, body and fruit

BASICS
FERMENTATION TANNINS Tannins are used in wines from all winemaking areas. Fermentation tannins can be used for very specific reasons such as when there is Botrytis on the grapes or on fruit where the resulting wines from certain vineyards lack tannins and structure. Fermentation tannins are also used routinely by some wineries to enhance mouthfeel and stabilize color. CELLARING AND FINISHING TANNINS Cellaring and finishing tannins are a helpful tool 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. Bench trials are a valuable tool when deciding which tannin works best.

Protection from oxidation for white wine Mouthfeel enhancement for white wine Grape tannin Enhances structure Enhances mid-palate volume French oak character American oak character Protects grapes from rot Enhances aging potential

PROTOCOL

TIMING OF ADDITIONS: SO2, ENZYMES AND TANNINS

Grapes

SO2

Enzymes

Fermentation tannins

Add SO2 and mix well prior to adding enzymes. Tannins can be added 6-8 hours later. Please see FAQs on page 47 for more information.

68 hours

Mix well together

Add to tank

Gradually sprinkle

40

TANNIN RICHE 46

FT ROUGE

FT BLANC

UVATAN

41

FERMENTATION TANNINS
Fermentation tannins are valuable fermentation tools. The goal is to bring out the best the grapes have to offer, beginning from the moment they enter the winery.

FT ROUGE SOFT
Promotion of color, body and fruit Red, Fruit #15952 #15953 1 kg 5 kg

FT BLANC
Protection from oxidation White, Ros, Red, Fruit, Cider #15954 1 kg

FT ROUGE
Promotion of color, body and fruit Red, Fruit #15950 #15951 1 kg 5 kg CUSTOMER TESTIMONIAL

ScottTan FT Rouge Soft is a proprietary tannin specifically formulated for its gentle impact. It is particularly suitable for Pinot Noir and early-to-release wines. FT Rouge Soft is reactive with natural grape proteins and thus helps promote optimal color and color stability while enhancing structure. Mouthfeel and roundness are improved while the potential for bitter characters is reduced. FT Rouge Soft provides anti-oxidative protection. USAGE Gradually sprinkle FT Rouge Soft directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subsequent additions of FT Rouge Soft are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge Soft is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling. RECOMMENDED DOSAGE Red Vinifera Must 200500 ppm 2050 g/hL Red Non-Vinifera Must 300600 ppm 3060 g/hL Fruit 200500 ppm

ScottTan FT Blanc tannin is a white gall nut tannin specifically formulated for use on grapes with mold or rot (e.g. Botrytis). It helps protect juice from browning by acting as an anti-oxidant and inhibiting laccase activity. On sound grapes FT Blanc is an effective anti-oxidant when used with SO2. In protein rich varieties, such as Sauvignon Blanc, FT Blanc can help remove proteins. In some wines it will also contribute notes of minerality.

ScottTan FT Rouge is a proprietary tannin specifically formulated for the North American market. It is a blend of highly reactive tannins derived from exotic woods and chestnut. The addition of FT Rouge at the beginning of red wine fermentation helps preserve the grapes natural tannins so they can combine with anthocyanins to create optimal stable color. Mouthfeel is also enhanced. FT Rouge provides anti-oxidative protection and will inhibit oxidative enzymes (such as laccase) associated with browning. USAGE Gradually sprinkle FT Rouge directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subsequent additions of FT Rouge are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge (or FT Rouge Soft) is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling. RECOMMENDED DOSAGE Red Vinifera Must 200500 ppm 2050 g/hL Red Non-Vinifera Must 300600 ppm 3060 g/hL Fruit 200500 ppm

FT BLANC SOFT
Oxidation protection and mouthfeel enhancement for white wine White, Ros, Red, Fruit, Cider, Mead #15955 1 kg

Leslie Mead Renaud

Rot

A consistent theme during the 2010 harvest waswhat else could possibly happen with the weather? We experienced one of the coldest summers in 100 years, followed by the hottest October on record. In addition we experienced lots of dripping fog and some rain. When you add up all of these extreme conditions, what do you get? Aspergillus, Botrytis and Penicillium. At the end of October, we dealt with some insomnia-inducing rot in the Santa Rita Hills. I was very concerned that a couple of blocks were beyond salvage. I decided to pick them anyway to, at the least, turn them into a learning experience. We were worried about oxidation, color loss and rot character in the wines. We knew that we had to drastically increase the amount of potassium metabisulfite (KMBS) at the crusher. We added FT Rouge at the crusher with the KMBS, inoculated as soon as possible and hoped for the best! Fermentations went smoothly and we pressed off quickly to remove the compromised skins. H2S was not evident in the fermenters. We racked the wine to barrels and crossed our fingers! I am happy to say that four months later the situation is markedly better than I could have hoped for. The color of the wine made from compromised fruit is almost as good as that from the fruit without rot. There are no organoleptic indicators of rot. The tannins are soft and well integrated. I hope I never see another vintage like 2010, but if I do, I know what steps to take!
Leslie Mead Renaud, Winemaker Foley Estate

1.64.0 lb/1000 gal

ScottTan FT Blanc Soft is similar to FT Blanc in application but wines made with it are also characterized by softness and improved mouthfeel. White and ros wines made with FT Blanc Soft have enhanced texture with a perception of sweetness on the palate. Even relatively small dosages can contribute to minerality in wines. Similar improvements can be seen in fruit and mead wines.

2.5-5.0 lb/1000 gal

FT BLANC AND FT BLANC SOFT

2050 g/hL

1.64.0 lb/1000 gal

1.64.0 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

USAGE Add FT Blanc or FT Blanc Soft by sprinkling directly on the grapes at the crusher or by adding to the juice or the wine during a tank mixing. Good homogenization is important. If an addition of FT Blanc or FT Blanc Soft is made postfermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

2.5-5.0 lb/1000 gal

RECOMMENDED DOSAGE White/Ros Juice 50150 ppm 515 g/hL White/Ros Wine* 50300 ppm

0.421.2 lb/1000 gal

2050 g/hL

1.64.0 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

530 g/hL

0.422.5 lb/1000 gal

*FT BLANC SOFT: A small addition of 2.5-5.0 g/hL(0.21-0.42 lb/ 1000 gal) may help mask the perception of bitterness in a finished wine Red Wine 50300 ppm Fruit, Cider, Mead 50200 ppm 530 g/hL 0.422.5 lb/1000 gal

520 g/hL

0.421.6 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry. See article Tannins and White Wine on page 84.

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43

FERMENTATION/CELLARING TANNINS
Natural grape tannins derived from skins and/or seeds can be used either as fermentation or cellaring tannins. When used as a cellaring tannin, bench trials are recommended.

CELLARING TANNINS
Cellaring tannins are used to enhance mid-palate structure and aging potential. They can also enhance aroma complexity. Bench trials are required to determine the best tannin for a particular wine or style.

UVATAN
Grape seed and skin tannin for fermentation and cellaring Red Must, White, Ros, Red #15964 500 g

UVATAN SOFT
Grape skin tannin for fermentation and cellaring Red Must, White, Ros, Red #15965 500 g

TANNIN COMPLEX
Tannin structure enhancement Red #15956 1 kg

TANNIN ESTATE
Mid-palate volume Red #15958 1 kg

ScottTan UvaTan is composed entirely of grape tannins (seeds and skins). It is high in polyphenols and low in astringency. UvaTan can be used both during fermentation and later during cellaring and finishing. For fermentations, UvaTan is particularly useful when natural grape tannin levels are deficient. Postfermentation it can be used to stabilize color, enhance structure and provide anti-oxidant protection. Used prior to barreling it can improve integration of tannins in wines. It is recommended that UvaTan additions be made well in advance of bottling (six weeks at least) for a more complete polymerization. Additions closer to bottling will still have a beneficial effect but filtration throughput will likely be reduced. USAGE Sprinkle UvaTan evenly on the must at the crusher or into the wine during a transfer or racking. Further additions can be made during the next 2-3 rackings followed by organoleptic evaluation. Final additions can be made up to 3 weeks before bottling though 6 weeks are recommended for a more complete polymerization, settling and optimal filtration. RECOMMENDED DOSAGE Red Must 50400 ppm 540 g/hL White Wine 50150 ppm Ros Wine 50200 ppm Red Wine 50300 ppm

ScottTan UvaTan Soft is made entirely from grape skin tannins. They are extracted directly from fresh grapes after pressing to avoid the oxidation of the polyphenols. These highly reactive tannins are characterized by very low astringency. Like UvaTan, UvaTan Soft can be used in fermentations as well as in cellaring and finishing. During fermentations UvaTan Soft can be useful when the grapes natural tannins are insufficient and softness is a concern. Post-fermentation it can be used to stabilize color, soften structure and provide anti-oxidant protection. Used prior to barreling it can improve integration of tannins. Additions of UvaTan Soft should be made well in advance of bottling (six weeks at least) for a more complete polymerization. Additions closer to bottling may still have a beneficial effect but filtration throughput will likely be reduced. At low dosages, UvaTan Soft will optimize the aging potential of white and ros wines. USAGE Sprinkle UvaTan Soft evenly on the must at the crusher or into the wine during a transfer or racking. Further additions can be during the next 2-3 rackings followed by organoleptic evaluation. Final additions can be made up to 3 weeks before bottling though 6 weeks are recommended for a more complete polymerization, settling and optimal filtration. RECOMMENDED DOSAGE Red Must 50400 ppm 540 g/hL White Wine 50150 ppm Ros Wine 50200 ppm Red Wine 50300 ppm

ScottTan Tannin Complex is a proprietary cellaring and finishing product. It is a blend of proanthocyanidic (exotic woods) and ellagic (oak) tannins. It enhances structure, aids color stabilization and provides anti-oxidant protection. It is less reactive and more polymerized than some other tannins, thus it integrates well and provides balance. It is particularly useful in wines with up-front fruit or where smooth tannin structure is lacking. USAGE During transfer or racking add Tannin Complex into the wine, mixing well for homogeneity. Additions may be made during the first 2-3 rackings, followed by organoleptic evaluation. Final additions should be made 3-6 weeks before bottling for a more complete polymerization and settling. RECOMMENDED DOSAGE Prior to Barrel Aging Red Wine 50300 ppm 530 g/hL Prior to Bottling (36 weeks) 30100 ppm 310 g/hL

ScottTan Tannin Estate can help compensate for lack of tannins in finished wine without the dryness associated with barrels. It enhances mid-palate and complexity while providing a measure of anti-oxidant protection. Fruit characters can be enhanced. Tannin Estate is especially recommended when using older, tannin depleted barrels. USAGE During transfer or racking add Tannin Estate into the wine. Mix well to assure homogeneity. Additions may be made during the first 2-3 rackings, followed by organoleptic evaluation. First additions should be made at least 3-6 weeks before bottling to allow for polymerization and settling. RECOMMENDED DOSAGE Prior to Barrel Aging Red Wine 50300 ppm 530 g/hL

0.422.5 lb/1000 gal

0.422.5 lb/1000 gal

Prior to Bottling (36 weeks) or During Rackings 50100 ppm 510 g/hL 0.420.83 lb/1000 gal Note: Tannin Estate is best used prior to barrel aging. This encourages tannin integration in the wine over time. It may also dramatically improve a red wine when added prior to bottling. At this stage, Tannin Estate should be added at least six weeks before bottling to allow reaction and polymerization. Successful additions can be made closer to bottling, but this may result in less throughput during filtration.

0.250.83 lb/1000 gal

0.423.3 lb/1000 gal

515 g/hL

0.421.2 lb/1000 gal

0.423.3 lb/1000 gal

520 g/hL

0.421.6 lb/1000 gal

515 g/hL

0.421.2 lb/1000 gal

Note: Tannin Complex is best used prior to barrel aging. This encourages tannin integration in the wine over time. It may also dramatically improve a red wine when added prior to bottling. At this stage, Tannin Complex should be added at least six weeks before bottling to allow reaction and polymerization. Successful additions can be made closer to bottling, but this may result in less throughput during filtration.

TANNIN COMPLEX, ESTATE AND REFRESH

520 g/hL 0.421.6 lb/1000 gal

530 g/hL

0.422.5 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

TANNIN REFRESH
French oak character for neutral barrel cellaring White, Ros, Red #15960 500 g

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

530 g/hL

0.422.5 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

ScottTan Tannin Refresh is a proprietary tannin extracted from 100% French oak. It will contribute wood nuance without smoky or toasty characters and is especially useful when old barrels are used during aging. This finishing tannin is a strong anti-oxidant. It will help preserve color and can increase the complexity of the wines finish. USAGE Gradually add Tannin Refresh to the wine during a transfer or during racking. After the addition of Tannin Refresh, it is recommended to proceed with normal rackings until fining. In young wines kept in tanks, Tannin Refresh should be added immediately after malolactic fermentation. If malolactic fermentation is not desired, add at the end of alcoholic fermentation. RECOMMENDED DOSAGE 30200 ppm 320 g/hL

0.251.6 lb/1000 gal 45

44

FINISHING TANNINS
Finishing tannins can enhance complexity in wines prior to bottling. Bench trials are required to determine the best tannin for a particular wine or style.

FREQUENTLY ASKED QUESTIONS

When is the best time to add tannins? How do I add them? Tannins are best added early in the winemaking process. In red wine, an addition during the fermentation stage integrates tannin into the wine and offers the greatest opportunity for color stability and increased middle palate structure. They can be added at the crusher or to the tank during the first pump-over, depending on the grape quality (rotten vs. sound). Additional tannin can be added with each pump-over. If adding to a white wine, add directly to the grapes at the crusher or to the tank during a tank mixing. I am using tannin and enzymes. Will SO2 interfere with my additions? Using all three products together is fine, but timing is important! High SO2 content can inhibit enzyme activity. Do not add SO2 and enzymes at the same time. It is okay to add enzymes after the SO2 is adequately dispersed or to add SO2 after the enzymes are adequately dispersed. Follow with a tannin addition six to eight hours later. When enzymes are not being used, add SO2 first, allow to disperse, then follow with the tannin addition. Can I use tannins on white juice and wine? Yes, a tannin addition in white juice may be beneficial to remove offaromas, to improve clarification, to inhibit laccase activity from Botrytis or rot, or to serve as an anti-oxidant. We recommend using either UvaTan, UvaTan Soft, FT Blanc or FT Blanc Soft (refer to pages 43-44). Tannins can also be added later to wine to improve mid-palate structure or softness. Why should I use tannins on my premium red grapes? Tannins can be used to protect the color and phenolic structure of your wines. For the easiest and most efficient integration of tannins, add FT Rouge or FT Rouge Soft at the crusher. If needed, an addition of UvaTan, UvaTan Soft or Tannin Estate prior to aging can help reinforce phenolic balance. During long maturation in barrels, Tannin Estate will help prevent excessive oxidation that can result in loss of structure and freshness. For improved SO2 management add small amounts of Tannin Estate (5-7.5 g/hL) during each racking. Will tannin additions increase color in low color grape varieties? Tannins do not add color to the must of low color grapes. Recent research indicates that early addition of tannins such as FT Rouge allows them to bind up available proteins. This preserves the grapes own natural tannins to be available to bind with the grapes anthocyanins and thereby provides increased color stability. Why not add oak chips? Arent they a source of inexpensive tannin? Oak chips are a cheap source of ellagic (wood) tannin. Though they may help to mask flavors, provide some oxidative protection and leave an oak finish, they WILL NOT improve mid-palate structure. By contrast, the combination of wood and proanthocyanidic tannins in FT Rouge or FT Rouge Soft will help improve structure and color stability. What if I did not add enough tannin during the primary fermentation? If more tannin structure and flavor is desired post-fermentation, make additions with Tannin Complex or Tannin Estate. Addition is best before barrel aging when tannins can be incorporated into the wine and when oxidation and polymerization are slow. Tannin Refresh, Tannin Riche and Tannin Riche Extra are the best tannins to use prior to bottling (3-6 weeks) when a bit of oak influence is desired. Any of these tannins can be used throughout winemaking, depending on the desired effect. Bench trials are required to determine the best tannin for a particular wine or style. Will adding tannins inhibit barrel aging? Tannins protect wine from oxidation during barrel aging. The wood tannins extracted from a new barrel protect the wine from over-oxidation during the slow process needed for tannin polymerization and wine development. When using old barrels, indigenous tannin may be completely leached out. A small tannin addition of 5-10 g/hL will act as an anti-oxidant and help protect the wine. Attaining a good phenolic profile will slow the maturation process and still protect the wine. Can tannins help remove undesirable astringency or bitterness? Yes. Over-astringency is caused by an imbalance of tannin molecules or by insufficiently bound tannin complexes. By adding a more refined, highly polymerized tannin to the wine, the imbalance can be corrected and the perception of astringency or bitterness reduced. This frequently improves the perception of fruit. What if I only want to use pure grape tannin in my wine? UvaTan (tannins from grape skins and seeds) and UvaTan Soft (tannins from grape skins only) are comprised of 100% grape tannin. All other tannins are sourced from a combination of grapes, exotic woods, oak or chestnut.

TANNIN RICHE
French oak character and perception of sweetness White, Ros, Red #15962 500 g

TANNIN RICHE EXTRA

Smooth vanillin American oak qualities Red, White #15963 500 g

ScottTan Tannin Riche is a cellaring and finishing tannin notable for enhancing complexity. Derived from 100% toasted French oak, Tannin Riche imparts hints of coconut and vanilla together with a perception of sweetness. It can contribute the final touch to your wine. USAGE Gradually add Tannin Riche into the wine during a transfer or mixing, mixing well to achieve homogeneity. After additions with Tannin Riche we recommend racking as normal. Final additions should be made at least 3 weeks prior to bottling. RECOMMENDED DOSAGE White/Ros Wine 3070 ppm 37 g/hL Red Wine 30150 ppm

ScottTan Tannin Riche Extra was specifically developed from 100% American oak. This proprietary tannin contributes nuances similar to Tannin Riche but with heightened perception of vanillin oak character. It works well in conjunction with low doses of other tannins (e.g. Tannin Complex, Tannin Estate, FT Blanc). Tannin Riche Extra can help smooth a wines finish. USAGE Dissolve Tannin Riche Extra in about 10 times its weight of warm water (35-40C/95-104F) then add it to the wine and mix well. Good homogenization is important. Final additions should be made at least 3 weeks prior to bottling. After additions, proceed with normal racking. RECOMMENDED DOSAGE White Wine 50100 ppm 510 g/hL Red Wine 50200 ppm

0.250.58 lb/1000 gal

0.420.83 lb/1000 gal

315 g/hL

0.251.25 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

520 g/hL

0.421.6 lb/1000 gal

STORAGE Dated expiration. Unopened, the shelf-life is 5 years at 18C(65F). Once opened, keep tightly sealed and dry.

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47

MALOLACTIC BACTERIA
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. The importance of choosing a selected strain has increased due to evolving winemaking preferences (e.g. higher pH levels, lower SO, higher alcohol, etc.), as well as concerns such as biogenic amines. The use of selected malolactic strains can contribute positively to wines while minimizing risks. Lallemand now produces both Oenococcus oeni and Lactobacillus plantarum malolactic cultures.

CHOOSING THE RIGHT MALOLACTIC BACTERIA

Highly Recommended Recommended FREEZE-DRIED DIRECT INOCULATION (MBR) 1-STEP STANDARD* IB (INOBACTER) NUTRIENTS OPTIMALO PLUS 55

1-STEP ALPHA

1-STEP VP41

ICV ELIOS 1

PAGE

50

50

51

51

51

51

51

53

53

54

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BASICS
It is very important to know the status of the wine prior to inoculating with malolactic bacteria. Analyze the wine for pH, SO, VA, malic and alcohol level. Creating an optimal environment for malolactic bacteria includes:

Reds Whites and Ros Fruit, Cider and Mead Higher alcohol tolerance Lower pH tolerance

TEMPERATURE Between 20-25C(68-77F). ALCOHOL LEVEL Below 13% (v/v). pH Above 3.4. SO Free SO below 10 ppm, total SO below 25 ppm. VA If the pH is high, other bacteria strains may already be growing causing an elevated VA. The wine should be monitored for unwanted bacteria. NUTRITIONAL STATUS Was a complete yeast nutrient used during primary fermentation? Was a high nutrient demand yeast strain used for primary fermentation? Good nutrition is important for malolactic bacteria. Malolactic nutrients such as Acti-ML and OptiMalo Plus will help with the growth and survival of specific malolactic bacteria.

YEAST STRAIN Choose a strain which is compatible with MLF. MALIC ACID <0.5 g/L or >7.0 g/L ML CULTURE GROWTH CONDITIONS
pH

Higher SO2 tolerance Lower temperature tolerance Higher impact on mouthfeel Higher impact on fruitiness Low nutrient demand Medium nutrient demand High nutrient demand Higher diacetyl production

3.0 3.1 3.2 Alcohol 16 15 14 13 12 3.3 20 18 16 14 12 Temperature

10 20 30 40 50

Alcohol (% v/v) pH Total SO2 (mg/L) Temperature C(F) Impact on mouthfeel Impact on fruitiness Typical fermentation kinetics Start Finish

<15.5 >3.2 <50 >14 (57)

<15 >3.2 <60 >14 (57)

<15.5 >3.4 <50 >18 (64)

<14.0 >3.1 <45 >13 (55)

<16.0 >3.0 <60 >14 (57)

<15.5 >3.5 <50 >18 (64)

<15.5 >3.2 <60 >16 (61)

<15.5 >3.2 <50 >14 (57)

<15.5 >3.2 <60 >16 (61)

<12 >2.9 <60 >14 (57)

<12.5 >3.1 <50 >15 (59)

CONDITIONS Favorable

Total SO2

Harsh

Note: When selecting a bacteria culture, take note that limiting conditions have a compounding inhibitory effect. For example, if low pH is combined with high SO2, conditions in a wine will be more antagonistic to the bacteria than low pH alone.

Fast Slow

Slow Fast

Mod Mod

Slow Fast

Mod Fast

Mod Mod

Mod Mod

Fast Slow

Mod Mod

*The limits for the standard strains are dependent upon proper build-up procedures. Note: The limits shown are individually stressful. In combination, stresses are increased. Other aspects such as nutrition can also be critical.

48

ACTI-ML 55

MBR 31

ALPHA

BETA

MT01

VP41

PN4

V22

49

FREEZE-DRIED DIRECT INOCULATION CULTURES

Since wine environments are hostile, direct inoculation starter cultures must be conditioned to this environment during their production. The direct inoculation process was developed to prepare the cell membrane in advance for these difficult conditions. The result is highly active cultures which are ready for easy and quick inoculation of wine. Proper nutrition can help enhance performance, especially in a harsh environment. All Lallemand direct inoculation strains are produced with the MBR process. The MBR form of malolactic bacteria represents a Lallemand acclimitization process that stresses the bacteria enabling it to withstand the rigors of direct inoculation. The conditioned MBR bacteria can conduct a more reliable MLF. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

ICV ELIOS 1
O. oeni adapted to high alcohol; contributes to tannin and mouthfeel intensity Red #15108 #15109 25 hL (660 gal) dose 250 hL (6,600 gal) dose

V22
Lactobacillus plantarum culture for high pH (>3.5) wines White, Red #15613 25 hL (660 gal) dose

Lalvin MBR ICV Elios 1 was isolated by the ICV from a spontaneous malolactic fermentation for use in warm region red wines with high alcohol (15.5% v/v) and high pH. Performs well when pH is above 3.4, temperatures are 18-25C (64-77F) and total SO levels are <50 ppm. This strain was evaluated against other Oenococcus oeni strains and was found to have a superior sensory profile. Contributes to the mouthfeel of the finished wine by enhancing the perception of overall tannin intensity while avoiding green and vegetative characters.

Enoferm V22 Lactobacillus plantarum strain was selected during a study done by the Universit Cattolica Sacro Cuore di Piacenza in Italy. Lactobacillus plantarum is classified as a facultative heterofermenter; therefore it does not produce volatile acidity by metabolizing glucose and fructose. Moderate nutrient demand. Under difficult stress conditions, however, the addition of Acti-ML and/or OptiMalo Plus will encourage a successful fermentation. Best used in a co-inoculation.Add 24 hours after yeast. Positive organoleptic impact on high alcohol/high pH red wines. See article Lactobacillus Plantarum V22: A New Generation of Malolactic Starter Cultures for High pH Wines on page 52.

PROTOCOL

ALPHA
O. oeni adapted to high alcohol; enhances mouthfeel White, Red #15601 #15602 2.5 hL (66 gal) dose 25 hL (660 gal) dose 250 hL (6,600 gal) dose

ADDING DIRECT INOCULATION CULTURES TO WINE

Bacteria 25 hL dose

#15603

500 mL H2O 68F

15 minutes

25 hL 68F

Enoferm Alpha was selected by the Institut Technique du Vin (ITV) from a spontaneous fermentation. It shows good fermentation activity and provides a positive sensory contribution. Alcohol tolerant to 15.5% (v/v) and low temperature tolerant to 14C(57F). Alpha is a dominant strain and shows good resistance to botrycides. It is often described as enhancing mouthfeel and complexity while reducing perceptions of green and vegetative characters.

MBR 31
O. oeni adapted to low temperature and low pH; enhances polyphenolic content and fruit character White, Red, Fruit, Cider #15022 #15032 #15127 2.5 hL (66 gal) dose 25 hL (660 gal) dose 250 hL (6,600 gal) dose

VP41
O. oeni adapted to high SO and high alcohol; enhances complexity and mouthfeel Red, White #15048 #15042 #15044 2.5 hL (66 gal) dose 25 hL (660 gal) dose 250 hL (6,600 gal) dose

REHYDRATION

INOCULATION

If using a direct inoculation culture allow packet to come to room temperature. Open the packet, rehydrate in 20C(68F) chlorine-free water for 15 minutes and then add directly to the wine. The 25 hL dose is rehydrated in 500 mL of water.

Lalvin MBR 31 was selected by the ITV for use in red and white wines.

Lalvin MBR VP41 was isolated in Italy during an extensive European Union collaboration. Performs well at a pH above 3.2 and a total SO level of 50-60 ppm. In temperatures below 16C(61F) it is a slow starter but can complete fermentation. Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure. Both red and white wines fermented with VP41 have increased richness and complexity.

BETA
O. oeni adapted to high SO; positive aroma impact Red, White #15604 #15605 #15606 2.5 hL (66 gal) dose 25 hL (660 gal) dose 250 hL (6,600 gal) dose

Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13C/55F). Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish. It may be slow to start but finishes quickly.

Enoferm Beta was isolated in the Abruzzi wine region in Italy. This strain is pH tolerant to 3.2, total SO to 60 ppm, temperature to 14C(57F) and alcohol to 15% (v/v). The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Benefits from the addition of a malolactic nutrient.

PN4
O. oeni adapted to difficult conditions of pH, alcohol and SO Red, White #15607 #15608 25 hL (660 gal) dose 250 hL (6,600 gal) dose

MBR PN4 was isolated from a spontaneous malolactic fermentation in a Pinot Noir by the Institute of San Michele in the Trentino region of Italy. This strain has been known to perform under difficult conditions such as low pH (3.0-3.1) and high alcohol (up to 16% v/v). Temperature tolerant to 14C(57F) and tolerant to total SO levels up to 60 ppm. Especially suitable for spicy and structured Pinot Noir wines.

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ARTICLE

1-STEP CULTURES
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. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

A NEW GENERATION OF MALOLACTIC STARTER CULTURES FOR HIGH PH WINES Lactobacillus plantarum V22

Dr. Sibylle Krieger-Weber Lallemand During malolactic fermentation (MLF), malic acid is converted to the less acidic lactic acid. This usually increases wine pH and lowers titratable acidity. In cool climate winemaking, MLF often aids in acid reduction while in warmer climates MLF is more important for microbial stability and for modifying the wine aroma profile. The lactic acid bacteria (LAB) are the group of bacteria responsible for the MLF and are present at all stages of winemaking. The species of LAB that ultimately performs the MLF in a given wine is largely determined by pH. At a pH below 3.5, generally only strains of Oenococcus oeni can survive and express malolactic activity. Though O. oeni is also a common malolactic converter in wines at higher pH levels, higher pH conditions increase the risk that Oenococcus, classed as a heterofermenter, will produce acetic acid from the metabolism of glucose and fructose. Metabolism of Lactobacillus plantarum Other members of the LAB have been studied for their suitability as malolactic converters in wine. Of these, Lactobacillus plantarum strains have shown particularly good results in their ability to induce MLF under high pH conditions. Classed as a facultative heterofermenter, L. plantarum does not produce acetic acid as a byproduct of glucose and fructose metabolism, making it use-

ful as an MLF starter culture when residual sugar may be present. This makes L. plantarum a good candidate for high pH wines which are often high in alcohol and small amounts of sugar can remain after alcoholic fermentation. L. plantarum would also be useful as an MLF starter in a co-inoculation when the MLF is conducted simultaneously with the alcoholic fermentation. Lactobacillus plantarum V22 kinetics and wine aroma compounds A recent effort by the Universit Cattolica Sacro Cuore di Piacenza led to the isolation and characterization of L. plantarum strain V22. The strain was tested in freeze-dried form for direct inoculation during three vintages under various high pH (>3.5) and high alcohol conditions (14% vol) and was shown to have MLF kinetics similar to O. oeni. In addition to good malolactic activity, a screening of L. plantarum V22s enzyme-encoding genes has shown that it possesses a wide range of enzymes which are interesting for winemaking. Recent studies have shown that LAB can modify wine aroma and flavor by metabolizing grape constituents, by modifying grape- or yeast-derived secondary metabolites and by adsorbing flavor compounds to the cell wall (Bartowsky and Henschke, 1995; Bartowsky and Pretorius, 2008; Boido et al., 2008). One study involving a genetic screening of L. plantarum V22 found that it has a higher potential for enzyme-encoding genes associated with aroma production

than other LAB starter strains. This includes those belonging to the species O. oeni (Mtshali, 2009). The enzymes of interest that were screened included -glucosidase, esterase, protease and phenolic acid decarboxylase. V22 was found to possess a more diverse enzymatic profile related to aroma than O. oeni. These studies support the use of alternative LAB, such as L. plantarum, for possible use as MLF starter cultures that aid in the liberation of grape-derived aroma compounds. During the 2010 harvest, Eveline Bartowsky and Peter Costello of the Australian Wine Research Institute compared the relative impact of MLF of V22, three O. oeni strains and two non-MLF controls on the berry/ fruity aromas and flavors in Cabernet Sauvignon from two Australian wine regions. Other sensory and chemical properties were also checked. Volatile fermentation-derived compounds, fatty acid esters, acetate esters and alcohols were measured following MLF. The total fruity esters, red berry esters and black berry esterswere calculated from the fermentation-derived compounds for each wine.In most cases, L. plantarum V22 had the highest concentrations of the tested esters which confirms the interesting sensory potential of this strain.
This material has been used with kind permission of the Australian Wine Research Institute.

PROTOCOL

1-STEP ALPHA
O. oeni adapted to high alcohol; enhances mouthfeel White, Red #15609 25 hL (660 gal) dose 100 hL (2,600 gal) dose 500 hL (13,000 gal) dose 1,000 hL (26,000 gal) dose

ADDING 1-STEP CULTURES TO WINE

Bacteria

Activator

#15610 #15611 #15612

68F
WAIT 18-24 hours

68F

REHYDRATION
H2O, wait 20 minutes, add equal volume of wine

INOCULATION

1-Step Alpha (same strain as Enoferm Alpha) was selected by the ITV in France from a spontaneous malolactic fermentation. It shows good fermentation activity. The 1-Step Alpha starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour build-up procedure. Known strain that has proven effective at alcohol levels up to 15.5% (v/v), pH above 3.2 and total SO up to 50 ppm.

Please see 1-Step procedure in more detail at www.scottlab.com

1-STEP VP41
O. oeni adapted to high SO and high alcohol; enhances complexity and mouthfeel Red, White #15029 #15058 #15054 100 hL (2,600 gal) dose 500 hL (13,000 gal) dose 1,000 hL (26,000 gal) dose

The 1-Step VP41 (same strain as Lalvin MBR VP41) starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour build-up procedure. Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), pH above 3.2 and total SO up to 50-60 ppm.

REFERENCES Bartowsky, E.J. & Henschke, P.A. Malolactic Fermentation and Wine Flavour. Australian Grapegrower and Winemaker 378 (1995):83-94. Bartowsky, E.J. & Pretorius, I.S. Microbial Formation and Modification of Flavour and Off-Flavour Compounds in Wine. In: Knig, H., Unden, G., and Frhlich, J. (ed.) Biology of Microorganisms on Grapes, in Must and Wine, Springer, Heidelberg (2008):211-233.

Boido, E., Lloret, A., Medina, K., Carrau, F., & Dellacassa, E., Effect of -Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine During Malolactic Fermentation. Journal of Agriculture and Food Chemistry 50:2344-2349. Mtshali, P.S., Divol, B., Van Rensburg, P. & Du Toit, M. Genetic Screening of Wine-Related Enzymes in Lactobacillus Species Isolated from South African Wines. Journal of Applied Microbiology 108 (2010):13891397.

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STANDARD ML FREEZE-DRIED BUILD-UP CULTURES

These traditional freeze-dried cultures have been successfully used throughout Europe, North America and Australia for almost three decades. The more labor intensive build-up protocol recommended when using standard strains is compensated for by their higher malolactic activity in difficult wines. When using standard cultures you must have the ability to monitor the malic degradation. Once the malic acid level is <0.5 g/L you can proceed to the next stage. Recommended monitoring times are every 24 hours. The directions below are for 50 hL (1320 gal) of wine. The build-up procedure acclimates the culture to difficult conditions, increasing the probability of success. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

MALOLACTIC BACTERIA NUTRITION

Even under ideal conditions Oenococcus oeni malolactic bacteria grow slowly. The nutrient needs of the yeast chosen for primary fermentation affect nutrients available for malolactic bacteria. Highly mature grapes tend to have lower nutrient levels. Indigenous microflora utilize the same nutrients. Highly clarified wines are often stripped of nutrients. All of these factors contribute to the need for sufficient nutrition for O. oeni. A small yeast population with little autolysis or a yeast strain that does not fully autolyze may not provide the needed nutrient release. O. oeni have complex nutrient needs. Wine is often a poor source of these nutrients. Malolactic bacteria require sugar (fructose, glucose), organic acid (malic, citric, pyruvic), organic nitrogen (amino acids, peptides), vitamins (B group, pantothenic acid) and trace minerals (Mn, Mg, K, Na). The unfavorable conditions of wine can make malolactic fermentation very difficult. Temperature, pH, alcohol, SO, polyphenols, medium chain fatty acids and nutritional levels all affect malolactic bacteria growth and activity. High and low temperatures will inhibit malolactic bacteria. High levels of alcohol or SO can kill malolactic bacteria. Stuck or sluggish malolactic fermentations may be caused by difficult conditions in the wine or by the malolactic bacteria not being able to multiply and reach the minimum population required for malolactic fermentation. Malolactic bacteria nutrients help create a better environment in the wine. Used properly, they help the selected bacteria get a faster start, increase survival rates and lower the risk of problems from undesirable bacteria (biogenic amines, VA, off-flavors and aromas, etc.).

PROTOCOL

ADDING STANDARD BUILD-UP CULTURES TO WINE

10 g KHCO3 12.5 L wine 12.5 L H2O Acti-ML Bacteria 25 L culture 25 L wine 500 g OptiMalo Plus 50 L culture & wine

ACTI-ML
Bacteria rehydration nutrient #15681 1 kg

OPTIMALO PLUS
Complete malolactic nutrient #15141 1 kg

68F 25 L

5L

68F 25 L

68F 50 L

68F 50 hL

After 24 hours, measure the malic acid level. If less than 0.5 g/L, proceed with next step. After 48 hours, measure the malic acid level. If less than 0.5 g/L, proceed with next step.

Acti-ML is a bacteria nutrient used during rehydration of the direct addition and standard malolactic bacteria strains. It was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger-Weber. Acti-ML is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. Acti-ML can help strengthen the development of bacteria growth under difficult conditions. USAGE Mix Acti-ML into 5 times its weight in 25C(77F) chlorine-free water. Add bacteria, then wait 15 minutes before adding the suspension to the wine. RECOMMENDED DOSAGE 20 g/hL 50 g/60 gal

OptiMalo Plus is a natural nutrient developed by Lallemand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation. USAGE Suspend in a small amount of water or wine and add directly to the wine at the same time as the malolactic culture. It should not be added to the rehydration water. RECOMMENDED DOSAGE 20 g/hL 50 g/60 gal

Please refer to www.scottlab.com for a more detailed build-up protocol.

1.7 lb/1000 gal

IB (INOBACTER)
O. oeni adapted for sparkling wines; neutral sensory effect Sparkling, White, Red #15024 2550 hL (6601,320 gal) dose

MT01
O. oeni with low volatile acidity and diacetyl production; neutral sensory effect Sparkling, White, Red #15027 2550 hL (6601,320 gal) dose

1.7 lb/1000 gal

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

STORAGE Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

The IOC IB malolactic strain was isolated by the CIVC in Champagne, France. Strain of choice for many sparkling wine producers when malolactic fermentation is desired. Contributes a neutral sensory effect, especially in lower pH wines.

Lalvin MT01 was isolated and selected in collaboration with the SOEC in Epernay, France. Characterized by very low VA and diacetyl production resulting from a lack of citrate permease activity.

PROTOCOL

ADDING ACTI-ML TO WINE

PROTOCOL

ADDING OPTIMALO PLUS TO WINE

Bacteria

Acti-ML

Bacteria

OptiMalo Plus

77F
WAIT 15 minutes

68F

68F
WAIT 15 minutes

68F

REHYDRATION

INOCULATION

REHYDRATION

INOCULATION

Add Acti-ML to the rehydration water prior to adding the bacteria.

Add OptiMalo Plus to the wine at the same time as adding the bacteria.

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FREQUENTLY ASKED QUESTIONS

I would like to have less diacetyl in my whites. Which strain should I choose? High inoculation levels of neutral strains will help control excessive diacetyl production. Co-inoculate by adding bacteria one day after yeast addition (if the pH is under 3.5). The diacetyl will be consumed by the yeast and bacteria. Leaving wine on the lees will also reduce diacetyl levels, as does conducting the MLF at warmer temperatures (24C/75F compared to 17C/63F). Can I use citric acid to acidulate my wine for increased diacetyl formation? We do not recommend that you use citric acid for acidification before MLF is finished. It can promote acetic acid in addition to diacetyl formation during malolactic fermentation. If increased diacetyl is the goal, choose a bacteria strain that is a known diacetyl producer such as Beta or PN4. Why is my malolactic fermentation not finishing? Check the wine parameters (free and total SO2, alcohol, pH, VA, malic acid and temperature) to determine if there is an obvious reason the fermentation is not completing. Pesticide and fungicide residue, juice concentrates and preservatives in juice or wine can also inhibit malolactic bacteria. Does the yeast strain used for primary fermentation affect the malolactic fermentation? Yes. Some yeast strains are harder on malolactic fermentation than others. Yeast strains differ in nutrient demand, production of SO2 and rate of autolysis which has a resulting effect on the bacteria. Please refer to www. scottlab.com for a table of compatibility of yeast for MLF. My bacteria arrived and the ice pack has melted. How can I be confident that my malolactic culture is in good shape? We ship bacteria overnight with ice packs. If, despite our best efforts, the ice pack has melted and the container is not cold to the touch
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LABORATORY
and total SO2 levels, pH, alcohol, temperature constraints as well as malic acid concentration (see chart on page 49). Why does the TSO2 need to be measured when choosing the correct strain of bacteria? SO2 can be bound to acetaldehyde. Bacteria can break that bond and liberate free SO2, making their environment more challenging. What is the difference between Acti-ML and OptiMalo Plus? Acti-ML is a rehydration nutrient for bacteria. OptiMalo Plus is added directly to the wine at the same time as the malolactic culture. Both Acti-ML and OptiMalo Plus can be used if the conditions in the wine are difficult for MLF (low initial YAN, yeast choice, high alcohol, low pH, etc.). 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 wines 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 laboratorys 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. For more information on our laboratory services, visit our website at www.scottlab.com.

when your bacteria arrive, do not be alarmed. Lallemands proprietary manufacturing process means its bacteria is stable. Provided that any warming period is moderate (e.g. 30C/86F for less than 48 hours) viability should be excellent. Just put the bacteria in the cooler (0C/-18F is preferred but up to 4C/40F is acceptable) and keep it there until you need it. Can I use half a sachet of bacteria now and save the other half to use later? No. Once the sachet of bacteria is opened it must be used immediately. Exposure to oxygen and excess moisture can be detrimental to the survival of the bacteria. What is the difference between direct inoculation, 1-Step and standard build-up cultures? Direct inoculation cultures are acclimatized by Lallemand to withstand the rigors of direct inoculation. The 1-Step cultures are an improved version of an old concept. A simple 18-24 hour acclimatization step provides the winemaker with an option when efficiency and cost management are essential. The standard strains are generally used in sparkling winemaking due to the low pH. The procedure for building up the standard cultures is more elaborate than the other types of cultures but offers an alternative when conditions are difficult for MLF. Does my bacteria need nutrients? Unfortunately, there is no easy answer. There are no analytical tools to determine nutrient deficiencies for bacteria. Bacteria need amino acids (not ammonium salts), peptides, vitamins and minerals to complete a successful MLF. Each strain of bacteria, like yeast, has specific requirements. We are happy to help you make a decision that is suitable for your particular wine style. How do I choose the correct strain of bacteria for my wine? Each strain of bacteria has specific environmental parameters that they are happiest under. Consider free

QUALITY CHECKLIST
STAGE OF WINEMAKING ROUTINE CHECKS & ANALYSIS

Harvest Grape Samples

Brix TA

pH Taste/Smell

Crushed Grapes/Must/Juice

Brix TA pH Brix and/or Residual Sugar

YAN Malic Acid Taste/Smell Temperature Taste/Smell

Daily Must/Juice Analysis during Primary Fermentation

Post Primary Fermentation

Alcohol Residual Sugar TA VA Malic Acid Taste/Smell Alcohol Residual Sugar TA Alcohol VA pH Alcohol VA pH Alcohol VA pH

pH VA Free SO2

Total SO2 Malic Acid Taste/Smell

Malolactic Fermentation Analysis (to be done weekly)

Post Malolactic Fermentation

pH VA Free SO2 Free SO2 Total SO2 Taste/Smell Free SO2 Total SO2 Taste/Smell Free SO2 Total SO2 Taste/Smell

Total SO2 Malic Acid Taste/Smell

Monthly Checks for Stainless Steel Tank Aging (Sweet wines & partial tanks should be checked biweekly) Quarterly Checks for Barrel Aging in a moist cellar when stirring and/or topping

Bimonthly Checks for Barrel Aging in a dry cellar when stirring and/or topping

Note: It is very important to make baseline analyses early on in the winemaking process. When numbers

like alcohol, pH or VA shift drastically, it is easier to pinpoint when a possible problem occurs.

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EQUIPMENT, FILTRATION & PACKAGING

Vaucher Beguet Vibrating Sorting Table

Armbruster Destemmer Vaucher Beguet Automated Berry Sorter Armbruster Must Pumps

Relvas Champagne Corks ICAS Wirehoods

Alplast Screwcaps Manzini Piston Pumps Velo RotoVac Willmes Sigma Press Sterisun Still Wine Corks PE Labelers

Willmes Merlin Press Velo Plate Filter Dove Tank Insulation

Nortan Capsule Dispensers, Spinners & Applicators

Seitz Pads, Cartridges & Modules MBF Bottling Systems

Guth Tank Agitators Velo Pressure Leaf Filter KES AiroCide PPT Mazzei Injector Velo Crossow Filtration

Scott Cartridge Housing

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CORK
Scott Laboratories can trace its involvement with wine yeast all the way back to 1933. Our involvement with cork is more recent (1978). In 2011 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. All the major cork houses in Europe which ship to North America source corks punched from their own production plus the production of others. Despite claims to the contrary, we know of no company which can claim true vertical integration. No one owns or controls enough forest. No one has sufficient in-house capacities for each stage of production. Further, cork stoppers are a little like wine. Once the grapes are crushed and fermented, the winemaker has product that must be sold. Once a cork is punched, the cork manufacturer faces a similar reality. Quality may vary but a buyer must still be found. Our independence helps us to control the situation for the benefit of the cork consumer. Scott sources its corks directly from medium sized firms in Portugal. These are firms that punch corks from wood they have purchased directly from the forest or from preparadores. Though these firms are not small (30+ employees is normal), their production is insufficient for them to export directly. Scotts buying arm in Portugal is VERY selective. Every lot from every supplier is kept separate in Portugal. Discrete lots remain discrete. Incoming lots are NEVER re-washed or blended. Traceability is maximized. Quality controls (including SPME testing for TCA) are done on every lot. We know of no other operation like our Portuguese facility. Further, because we do not buy raw wood or punch it, we are never in the position of owning or needing to sell corks we do not want. Being independent shows its value again after the stoppers are shipped. Though our Portuguese facility enforces strict quality controls, Scott does testing a second time in North America (including SPME). No corks are accepted until they pass testing here. There is no question that our competitors reject certain corks sent to them by their tied facilities in Europe. Our independence, however, makes it an easier process for Scott to reject goods than for others. Scott Laboratories independence works entirely in favor of the consumer. Traceability is enhanced. Quality and value are optimized.

MICROBIAL CONTROL AGENTS

Making wine can be described as the process of controlling microbes to encourage a desirable fermentation while preventing microbial spoilage. Practices such as adding yeast and ML starter cultures, regular sulfur dioxide additions, acidification, sanitizing juice and wine contact surfaces and filtration are common examples of ways in which microbial control is applied during winemaking. Though many wine spoilage problems can be prevented with good winemaking practices, there are still circumstances that require extra microbial control. This section describes some of the tools that Scott Laboratories offers to prevent, inhibit or eliminate unwanted microorganisms.

BASICS
REMOVAL Microorganisms are physically removed from the wine. Removal strategies include filtration, centrifugation and some types of fining when followed by racking. INHIBITION Microbe replication is stopped or slowed, but organisms are not necessarily killed. Microbes may start to grow and multiply once the inhibitory pressure is removed. Inhibition strategies include acidification to lower pH and use of sulfur dioxide at non-lethal concentrations. DESTRUCTION Microorganisms are killed and will not survive to replicate. Destruction strategies include Velcorin treatment, use of lysozyme (especially at pH >4.0) and addition of alcohol (as in the case of fortified wines).

CHOOSING THE RIGHT MICROBIAL CONTROL AGENT

Highly Recommended Recommended LYSOZYME LYSO-EASY SO2 INODOSE GRANULES DMDC

TIMELINE

1978 Scott Laboratories is the first American vendor to supply corks sealed in bags filled with SO. 1980 Started purchasing directly from medium sized producers. 1981 First moisture controlled cork warehouse in North America. 1982 First American vendor to react to the Swiss study revealing TCA as the prime culprit in cork taint. We instituted the industrys first sensory controls. Then, to the horror of many of our competitors, we actively distributed vials of TCA to increase winery and consumer awareness. 1991 Founding member of the Cork Quality Council (CQC).

1996 Together with five other members of the CQC, we helped finance the ground breaking study of TCA at ETS Laboratories (which was presented at the 1999 ASEV meeting in Reno). 1998 ISO certification of our California cork facility and laboratory. 1999 Nightly use of ozone in our cork warehouse for microbial control. December 1999 First firm in the world to introduce bale by bale testing of all incoming cork bales for TCA using SPME.
Note: In February 2000 we returned to Europe a full container of corks rejected for SPME TCA results. This was before anyone else had even started similar testing!

2001 Purchased and installed a SPME for bale to bale pre-shipment testing in Portugal. (All lots since this time have been subject to duplicate SPME testing in Portugal and North America.) 2003 ISO certification of our facility and lab in Portugal. 2008 We celebrated 30 years and 1,350,000,000 corks. 2009 We completed our tenth year of SPME testing for TCA. Scores have improved EVERY year. 2011 We are the senior vendor in the North American market. We believe our independence and our innovation are what make us different.

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Reds Whites and Ros Fruit, Cider and Mead Protection from indigenous yeast Control gram positive bacteria Control gram negative bacteria (Acetobacter) Inhibit oxidation of grapes and juice Control spoilage yeast (Brettanomyces) Protection during stuck and sluggish fermentations Delay MLF Prevent refermentation in finished wine

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VELCORIN 65

DURING THE LAST 33 YEARS WE HAVE DONE A LOT OF THINGS THAT MAKE US STAND OUT

INODOSE TABLETS

LYSOVIN

61

LYSOZYME
Lysozyme is a naturally occurring enzyme which can be used in wine to control lactic acid bacteria (LAB) including Oenococcus spp., Pediococcus spp. and Lactobacillus spp. Oenococcus is favorably associated with malolactic fermentation (MLF) but can also produce volatile acidity (VA) under certain conditions. Pediococcus and Lactobacillus are usually considered spoilage organisms. Lysozyme is a natural product isolated from egg whites and has been used for many years as a biopreservative in the processing and storage of hard cheese. The enzymatic activity of lysozyme can degrade the cell walls of gram-positive bacteria (including LAB) but not gram-negative bacteria (Acetobacter) or yeast. Lysozymes effectiveness depends on the type of bacteria and the number of cells present.

FREQUENTLY ASKED QUESTIONS

Can I use lysozyme to replace sulfur dioxide? Lysozyme cannot completely replace the use of SO2 because lysozyme is not an anti-oxidant. Is lysozyme approved for use in products labeled Organicor Made with Organic Grapes? Yes! Egg white lysozyme, under 7 CFR pt. 205.605a, can be used as an ingredient in wines labeled Organic or Made with Organic Grapes. How can I tell if the lysozyme is working? Can I look under the microscope? The only way to be sure if lysozyme is working is to culture for bacteria before and after addition. While this can be time consuming, it is the only way to be certain that you have accomplished what you intended. Even experts have difficulty discerning a live bacteria cell from a dead bacteria cell upon microscopic examination. Methods of detecting bacteria based on genetic analysis, such as ETS Labs Scorpions* analysis, can also be used.
*ETS has developed Scorpions probes with DxS Ltd. (UK) and has exclusive worldwide rights for all wine applications.

Is lysozyme effective against all lactic acid bacteria? No. Some lactic strains show resistance to lysozyme. Bench trials MUST be performed to accurately determine the effectiveness and correct addition rate of lysozyme for your wine. If I treat my wine with lysozyme is it still possible to complete MLF? Yes. After lysozyme is added to juice or must, there is an eventual decrease in activity. In red wines, lysozyme reacts with the tannins and will precipitate in the lees. To initiate MLF in reds, it is important to remove these lees. In white wines, lysozyme generally needs to be removed by fining (bentonite) before MLF inoculation. It may be necessary to wait a minimum of a few hours to overnight for the fining reaction to occur. If difficulties occur, lysozyme tolerant MLF strains including MBR 31, MBR VP41 or a standard culture like MT01 could also be used. How long does lysozyme remain in wine? The amount of residual lysozyme activity depends on the type of wine, when the lysozyme was added, bacterial population and the addition rate. The main contributors to loss of activity are polyphenols. Red wines retain less lysozyme than white wines. How soon after a lysozyme addition can I bottle? Wait at least one week even if you have diligently completed your lab trials. Lysozyme is a protein and may produce lees (especially in reds) and affect the protein stability in whites. It is not recommended to bottle white wines that contain residual lysozyme. How do I remove lysozyme from my wine? Which fining agents react with lysozyme? Bentonite will bind with and inactivate lysozyme. Carbon, silica sol, oak chips and tannin can also bind and precipitate lysozyme with a resulting decrease in activity. In general, the addition of 0.25-2.0 lb/1000 gal ben-

tonite will bind and precipitate any residual lysozyme. Lysozyme cannot be removed by filtration. Can I use lysozyme with bentonite? Bentonite binds and precipitates enzymes. Do not use bentonite and lysozyme simultaneously. If you have already added bentonite, wait for it to settle out, then rack off the lees before adding lysozyme. If you have already added lysozyme, do not add bentonite for at least one week. This will allow lysozyme time to kill the bacteria. Remember that you may not have any residual lysozyme activity after a bentonite addition. Will lysozyme affect the sensory characteristics or stability of wine? In most cases, lysozyme does not add a sensory characteristic to wine. Lysozyme is a protein and can have some fining activity, especially in reds. White wines are especially susceptible to protein instability when residual lysozyme is present. Lysozyme may flocculate with corkderived tannins to form instabilities. To reduce potential problems, clarify white wines with bentonite. Will lysozyme treatment affect the color of red wine? Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would have stabilized anthocyanins. This tannin loss can result in reduced color. In general, using 100-200 ppm should not cause a decrease in color. Lysozyme added postMLF for microbial stability during barrel aging may have positive color effects when compared to stabilization with SO2. Any decrease in color should occur in the first few days of treatment. For low color potential grapes (e.g. Pinot Noir) lysozyme shouldnt be added before alcoholic fermentation is complete. Bench top trials are critical. Is lysozyme approved for use in Canada? Winemakers in Canada do not yet have approval to use lysozyme in their wine.

LYSO-EASY
Lactic acid bacteria inhibitorready-to-use lysozyme solution #16405 #16406 #16407 250 mL 1 L 5 L

LYSOVIN
Lactic acid bacteria inhibitorgranular lysozyme #16402 #16400 #16401 500 g 1 kg 5 kg

Lyso-Easy is a ready-to-use solution of 22% lysozyme. USAGE No preparation is needed. Once opened, it should be used immediately. STORAGE Dated expiration. Store tightly sealed at ambient temperature.

Lysovin is a powdered lysozyme that needs to be properly rehydrated. USAGE Rehydrate Lysovin in 5 times its weight in warm water. Stir gently for 1 minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. Please refer to www.scottlab.com for the complete rehydration procedure. STORAGE Store in dry form for 5-10 years at 18C(65F). Once rehydrated, Lysovin should be refrigerated and will retain 90% of activity after 12 months.

LYSO-EASY AND LYSOVIN

RECOMMENDED DOSAGE
LYSOZYME APPLICATIONS RED WHITE LYSO-EASY LYSOVIN TIMING OF ADDITION

Protection During Stuck and Sluggish Fermentations To encourage yeast growth in the absence of SO2 while reducing the risk of VA production by lactic acid bacteria. Inhibit Growth of LAB in Must and Juice To inhibit spoilage characters due to uncontrolled microbial growth. This is especially important in high pH conditions or with grapes containing rot. Delay MLF/Post-MLF Stabilization To protect wine without the negative effects of SO2, to allow for maceration or aging, to allow for implantation of selected bacteria, or to increase efficiency of Phase I micro-oxygenation. Inhibit MLF when Blending Partial and Complete ML Wines
1 mL of Lyso-Easy contains 0.22 g granular lysozyme. Warning: In the case of low color potential grapes such as Pinot Noir, lysozyme should never be added

114-182 mL/hL

4.3-6.8 mL/gal

250-400 ppm

25-40 g/hL

0.94-1.50 g/gal

Add at first signs of a stuck fermentation

91 mL/hL

3.4 mL/gal

200 ppm

20 g/hL

0.75 g/gal

Add prior to fermentation

Delay

46-91 mL/hL

1.7-3.4 mL/gal

100-200 ppm

10-20 g/hL

0.38-0.75 g/gal

Add at juice stage or immediately after alcoholic fermentation Add immediately after MLF completion

How long does it take for lysozyme to work? The rate of activity depends on many factors including temperature, pH, bacterial load, bacterial resistance and the specific matrix of any given wine. Even though lysozyme starts working immediately, it doesnt necessarily kill all the bacteria immediately. If lysozyme-treated wine samples are plated too quickly after treatment results may show a falsepositive. To ensure accurate results, wait one week before culturing for microbes. Can lysozyme be added at the same time as SO2? No. SO2 may be added before or after the lysozyme addition. Make sure whichever is added first is evenly dispersed before the other product is added.

Stabilize

114-228 mL/hL 136-227 mL/hL

4.3-8.6 mL/gal 5-8.6 mL/gal

250-500 ppm 300-500 ppm

25-50 g/hL 30-50 g/hL

0.94-1.90 g/gal 1.10-1.90 g/gal

Add during blending

prior to completion of alcoholic fermentation. If spoilage yeasts such as Brettanomyces are suspected, SO2 addition should not be delayed. Lysozyme

is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria such as Acetobacter.

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SULFUR DIOXIDE
Wine quality can be preserved with sulfur dioxide. Sulfur dioxide is used in wine for its anti-oxidant and antimicrobial properties. The effectiveness of sulfur as an anti-microbial is dependent upon pH. As pH increases, the portion of sulfur that is active against microorganisms decreases. Therefore, increases in pH require the addition of more sulfur dioxide to maintain adequate anti-microbial activity. Inodose Granules and Tablets are an easy and effective way to add sulfur dioxide to grapes, juice or wine.

VELCORIN
Velcorin is the trade name for dimethyldicarbonate (DMDC), a microbial control agent produced by LANXESS. Since 1988, Velcorin has been used in the United States in wine, low-alcohol wine and non-alcoholic wine as well as juice, juice sparklers, sports drinks and ready-to-drink teas. Velcorin is very effective at low dosages against a broad range of yeast, bacteria and molds. Unlike other chemical preservatives, Velcorin is non-persistent and does not affect wine taste, bouquet or color. In addition, Velcorin can remain active for several hours (depending on hydrolysis rate) thereby helping to eliminate contamination from sources such as bottles, closures and filling equipment.

INODOSE GRANULES
Effervescent sulfur dioxide granules #15777 #15778 #15780 #15781 2 g (40/box) 5 g (25/box) 100 g 400 g

INODOSE TABLETS
Effervescent sulfur dioxide tablets #15775 #15776 2 g (42/box) 5 g (48/box)

VELCORIN
Yeast inhibitor; microbial control agent #18000 3.0 kg

Note: Volume discounts are available. See order form on page 95 for details. Inodose Tablets are a blend of potassium metabisulfite and potassium bicarbonate. They are packaged in 2 g and 5 g dosage levels. The effervescent action of the bicarbonate provides mixing in barrels or small tanks while reducing time and labor needed for stirring. The easy-to-use tablet form helps prevent overdose problems associated with traditional forms of SO2 additions. Sealed strip packages keep unused tablets fresh for optimal potency. The potassium bicarbonate fraction in these tablets has little or no effect on pH. STORAGE Store in a dry, well ventilated environment at temperatures below 25C(77F). Once the blister pack has been opened, the tablet should be used immediately.

Note: Volume discounts are available. See order form on page 95 for details. Inodose Granules are small, odorless effervescent granules (1-5 mm) made 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 SO2. Inodose Granules come in pre-measured packs. A pack of Inodose Granules 100, for example, will release 100 grams of pure SO2. Inodose Granules are perfect for SO2 additions to incoming must, juice and to wines prior to clarification and fining. Inodose Granules should be well dispersed in the entire volume of the liquid. The potassium bicarbonate fraction in these granules has little or no effect on pH. STORAGE Store in a dry, well ventilated environment at temperatures below 25C(77F). Use the whole packet quickly once it is opened.

USAGE To help prevent refermentation in finished wines. Wines containing residual sugar are susceptible to fermentation in the bottle which can lead to haze, off-odors, off-flavors and effervescence. Adding Velcorin to wine during bottling can help prevent refermentation. Also, Velcorin can be used to replace or decrease the amount of sorbate which is sometimes used in wines containing residual sugar. To control spoilage yeast such as Brettanomyces (especially in unfiltered or moderately filtered wines). Brettanomyces is able to metabolize sugars including cellobiose from toasted barrels, leading to the evolution of 4-ethylphenol and other undesirable sensory attributes. In this application, Velcorin can be used either in the cellar or at the time of bottling. To decrease the amount of sulfur dioxide used in wines. Sulfur dioxide used in combination with Velcorin has been shown to achieve microbial stability at lower overall sulfur dioxide levels. Velcorin does not provide anti-oxidant protection. To reduce warehouse holding time in early-to-market wines. Velcorin can be used to decrease the amount of sulfur dioxide and/or decrease the degree of filtration. These wines undergo speedier sulfur dioxide equilibration and less bottle-shock. They are therefore palatable sooner and can be released earlier. CONDITIONS OF USE Velcorin must be used with an approved dosing system. Scott Laboratories will only sell Velcorin to those using a LANXESS sanctioned dosing machine. Velcorin is a chemical and must be handled with respect. Therefore, all Velcorin handlers must undergo annual safety training (provided at no charge by Scott Laboratories, Inc.). The current cost of a Velcorin dosing machine is at least $60,000. For more information on Velcorin and dosing machines, please contact Rebekka Swanson at Scott Laboratories, Inc.

Without Velcorin

With Velcorin

INODOSE GRANULES AND TABLETS

USAGE Various applications include: In gondolas or picking bins to inhibit oxidation of grapes and juice, especially from Botrytis or mold. To inhibit indigenous yeast and bacteria. In tanks before fermentation and directly into barrels after malolactic fermentation. During transport of must or juice. To make sulfite additions to barrels.

INODOSE GRANULES AND TABLETS CONVERSION CHART PPM OF TOTAL SULFUR DIOXIDE
ITEM SIZE 1 LITER 1 GALLON 60 GALLONS 100 GALLONS 1000 GALLONS

2 g 5 g 10 0 g 40 0 g

2,0 0 0 5 ,0 0 0 10 0,0 0 0 40 0,0 0 0

529 1 , 32 1 26 ,420 105 ,6 8 0

9 22 4 40 1 ,761

5 13 26 4 1 ,057

0. 5 1.3 26 .4 10 6

FREQUENTLY ASKED QUESTIONS

Can I use a partial bag of Inodose granules? No, use the entire packet for a single dose of SO2. The granules range in size and there may not be an even distribution or correct dose if a
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partial packet is used. Can I break the Inodose tablets in half to deliver a smaller dose? No, do not break the tablets for smaller dose additions. The combi-

nation of potassium metabisulfite and potassium bicarbonate may not be evenly distributed in the tablet. The tablets are available in two sizes to help give dosing choices.

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FREQUENTLY ASKED QUESTIONS

How does Velcorin work? Velcorin controls microorganisms by entering the cell and inactivating some of the key enzymes required for cell function. Specifically, Velcorin is thought to react with the histidyl residues of proteins including those involved in the active site of many enzymes. Susceptible enzymes are consequently rendered functionless due to blockage of the active site and/or conformational changes in structure. Excess Velcorin then completely hydrolyzes in the presence of water. Do I have to list Velcorin as an ingredient on the label? No. The FDA lists Velcorin as a direct secondary food additive and therefore no labeling is required (21 CFR 101.100). What are the hazards associated with Velcorin? Velcorin in its pure form is moderately toxic by ingestion, highly toxic by inhalation, irritating to the skin and eyes and combustible if exposed to an open flame. Due to these hazards, people are required to wear safety gear when handling Velcorin and are given yearly safety training. How long does Velcorin remain active? Velcorin activity is based on its hydrolysis rate. Hydrolysis occurs when Velcorin reacts with water to form methanol and carbon dioxide. The rate of this reaction is dependent on the temperature of the wine. At 10C(50F) it takes approximately four hours for Velcorin to completely break down. At 21C(70F) breakdown occurs in about two hours. Why do I have to use an approved dosing system? Due to the unique physical properties of Velcorin and to help assure safe handling, LANXESS Corp. requires the use of an approved dosing machine. Velcorin is hydrophobic and solidifies at 17C(63F). The dosing machines are designed specifically for Velcorin, complete with safety features, special metering systems and temperature controls to prevent solidification and aid in Velcorin solubility. How much Velcorin can I use in my wine? The TTB allows up to 200 ppm of Velcorin in wine, dealcoholized wine and low-alcohol wine (27 CFR 24.246). What type of packaging is compatible with Velcorin? Velcorin can be used with all known packaging options including plastics (e.g. PET, PVC or HDPE), cans, glass, bag-in-a-box and others. What factors determine Velcorin effectiveness? The effectiveness of Velcorin depends on microbial type, microbial load and other factors. At low doses, Velcorin is very effective against yeast. At greater doses Velcorin is also effective against bacteria and certain fungi. Pretreatment of wine must reduce the microbial load to less than 500 microorganisms/mL. Velcorin is not a substitute for good sanitation practices. What is the current cost associated with adding Velcorin? Velcorin costs $387.38 per 2400 mL bottle. The first price break occurs at purchases over 1,000 kg. One bottle of Velcorin will dose 15,000 liters at 200 ppm. This corresponds to a Velcorin cost of 23.3 cents per case (about two cents per bottle) when dosed at the legal maximum (200 ppm). Is Velcorin-treated wine approved in countries other than the U.S.? Velcorin approval is product and country specific. Countries that currently allow Velcorin treatment for wine include: European Union member states, Chile, Mexico, Australia, New Zealand and South Africa. In addition, US wine treated with Velcorin may be exported to Canada and Argentina in accordance with certain trade agreements. Please note that it is the exporters responsibility to ensure the tradeability of products. For a current list of countries that allow Velcorin-treated wine, please contact Scott Laboratories Inc. Is there anything I should know about using ETS Labs Scorpions* or other PCR-based analyses to determine Velcorin effectiveness? Extensive testing of Velcorintreated samples using Scorpions indicates there is a period of time between Velcorin application and when microorganisms are no longer detectable. This can be from two to six weeks, and is dependent upon the wine chemistry, cell concentration and strain of microorganism. For this reason, we recommend waiting at least four weeks after Velcorin application before analyzing the wine using Scorpions or other PCR-based analyses. We dont believe that this observation is an indication of the usefulness of either PCR-based analyses or Velcorin, but rather a phenomenon specific to using the two technologies together. Research is continuing to determine the mechanisms involved. For more information on the topic, please contact Scott Laboratories Inc. or Dr. Richard DeScenzo at ETS Labs. *ETS has developed Scorpions probes with DxS Ltd. (UK) and has exclusive worldwide rights for all wine applications. I dont have a Velcorin-dosing machine. How can I use Velcorin to treat my wine? There are now several companies that offer a mobile Velcorin-dosing service. Please refer to www.scottlab.com for a complete list of these companies.

ENZYMES
Enzymes are natural protein catalysts that facilitate and increase the rate of chemical reactions. Enological enzymes are used to accelerate natural reactions that would otherwise occur slowly in wine. Enzyme use can promote fruit and spice characters while reducing sulfur off-odors, herbaceous and mineral characteristics (D. Delteil, 2003). For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.

BASICS
Enzymes are a useful tool to help obtain the best of your grapes. They perform best when remembering a few basics:

TIMING In general, enzymes should be added as early as possible on crushed grapes, juice or must to provide your fermentation with the natural components of your grapes. Enzymes that contain betaglucosidase (Lallzyme Betaand Scottzyme BG) are inhibited by sugars and should not be used prior to fermentation. Beta andBG are useful to release flavor and aroma compounds. Scottzyme KS is usedafter pressing toenhance clarification and filterability in wine.

SO2 Enzyme activity is inhibited by SO2. In high concentrations (around 200 ppm) SO2 will denature and inactivate the enzymes. SO2 can be added after an enzyme addition has been adequately dispersed or vice versa, but do not add SO2 and enzymes at the same time. BENTONITE Bentonite will bind with enzymes and inactivate them, so the timing of additions is important. It is best to use bentonite after the enzyme activity has completed. If adding enzymes after using bentonite, make sure to rack wine off of the bentonite prior to adding enzymes.

CONDITIONS High alcohol, low temperature, high SO2, fining agent additions and the amount of movement in a tank can inhibit enzyme action. If conditions are not optimal for the enzymes, extra time may be required for the enzyme activity to be completed before proceeding with other additions. LIQUID AND GRANULAR/ POWDERED The enzymes are granular/powdered or liquid. The granular/powdered enzymes are marked with the symbol . The liquid enzymes are marked with the symbol .

PROTOCOL

TIMING OF ADDITIONS: SO2, ENZYMES AND TANNINS

Add SO2 and mix well prior to adding enzymes. Tannins can be added 6-8 hours later. Please see FAQs on page 73 for more information.

Grapes

SO2

Enzymes

Fermentation tannins

68 hours

Mix well together

Add to tank

Gradually sprinkle

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CHOOSING THE RIGHT ENZYME

Highly Recommended Recommended LALLZYMES CUVE BLANC SCOTTZYMES

LALLZYMES
Lallemand Lallzymes have been an established tool for North American winemakers for almost two decades. Lallemand has used its worldwide netCOLOR PRO COLOR X PEC5L

work to develop enzymes for specific winemaking applications. Lallzymes are the result of in-depth analysis and testing at technical institutes and wineries

on five continents. All Lallzymes are granular and sourced from Aspergillus niger fermentations (not sourced from genetically modified organisms).

CINN-FREE

BETA

EX-V

BG

HC

EX

KS

BETA
Aroma enhancement for aromatic white wines #16200 100 g

EX
Macerating enzyme for early-to-release reds #16204 #16205 100 g 250 g

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Reds Whites and Ros Fruit, Cider and Mead Aroma enhancement for aromatic white wines Macerating enzyme for fruit forward reds Macerating enzyme for premium reds Release of varietal aromas in whites Useful for hard-to-press Concords, fruit Gentle extraction Improved pressability Never use BEFORE pressing Enhanced settling Improved clarification Increased yield Reduced solids Increased filterability

Lallzyme Beta is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewrztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal character of aromatic wines. The larger the reserve of aromatic precursors in the wine the greater the effect of the enzyme treatment. Lallzyme Beta has been formulated so that it will not lead to an over-expression of aromas. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using. USAGE Dissolve Lallzyme Beta in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to wine. For use in wine only since the betaglucosidase activity is inhibited by glucose levels in juice. RECOMMENDED DOSAGE Crushed Grapes, Juice Not recommended Wine 510 g/hL

Lallzyme EX is a blend of pectinase and hemicellulase specially formulated to improve color stability and enhance mouthfeel in red wines. Specific side activities contribute to the macerating action on the grape cell wall. This allows the progressive liberation of polyphenols and tannin bound polysaccharides. When using this enzyme juice extraction from red grape skins is significantly increased and the filterability of the wine is improved. Lallzyme EX has been formulated to provide a gentle maceration even in low-maturity grapes. RECOMMENDED DOSAGE Crushed Grapes 15 -30 g/ton Juice, Wine Not recommended

EX-V
190379 g/1000 gal Macerating enzyme for premium reds #16206 #16208 100 g 500 g

STORAGE Dated expiration. Store dry enzyme at 25C(77F). Once rehydrated, use within a few hours.

CUVE BLANC
Macerating enzyme for white grapes #16203 100 g

Lallzyme Cuve Blanc was developed by Lallemand for use on white grapes during skin contact prior to pressing. It is a very specific blend of pectinases with glycosidase activity. Lallzyme Cuve Blanc is used to enhance aromatic complexity, provide gentle juice extraction and fast clarification after pressing. USAGE Dissolve Lallzyme Cuve Blanc in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to the grapes. RECOMMENDED DOSAGE Crushed Grapes 20 g/ton Juice, Wine Not recommended STORAGE Dated expiration. Store dry enzyme at 25C(77F). Once rehydrated, use within a few hours. 68

Lallzyme EX-V is a pectinase with cellulase and hemicellulase side activities for red wines destined for aging. It has a specific action on both grape cell walls and cell membranes. This action allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanin-tannin bonding. The end result of this bonding is a more structured wine with deep, stable color. Aromatic profile analysis indicates that Lallzyme EX-V increases the release of aromatic compounds while respecting the varietal characteristics of the grape. RECOMMENDED DOSAGE Crushed Grapes 10 -20 g/ton Juice, Wine Not recommended

EX AND EX-V

USAGE Dissolve Lallzyme EX or Lallzyme EX-V in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to the crushed grapes at the beginning of maceration or the onset of cold soak. STORAGE Dated expiration. Store dry enzyme at 25C(77F). Once rehydrated, use within a few hours. 69

SCOTTZYMES
All Scottzymes except BG are liquids. All liquid Scottzymes are offered in 1 kg bottles and 25 kg totes. One kg of Scottzymes equals 890 mL while 25 kg totes are 22.25 liters. Scottzymes are the product of natural Aspergillus niger fermentations (not sourced from genetically modified organisms). They are Kosher (but not Kosher for Passover). To accurately dose liquid Scottzymes, first calculate the dosage then dilute to a 10% solution (v/v).

COLOR PRO
Macerating enzyme for aged and early-to-market reds, whites #16172 #16162 1 kg (890 mL) 25 kg (22.25 L)

COLOR X
Macerating enzyme for heavier, more extracted reds #16173 #16163 1 kg (890 mL) 25 kg (22.25 L)

BG
Aroma releasing enzyme for white, red and fruit wines #16176 1 kg

CINN-FREE
Used in white must for release of varietal aromas #16175 #16165 1 kg (890 mL) 25 kg (22.25 L)

Scottzyme BG is a powdered pectinase and betaglucosidase for the release of bound terpenes. It is generally used in white wines, but may also be used in red and fruit wines for the release of aroma and flavor compounds. Scottzyme BG should be used only in wine, not must or juice. Scottzyme BG should only be used at the end of fermentation. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using. USAGE Powdered enzymes tend to scatter across water or wine. It is best to add just enough cool 21-25C(70-77F) water to Scottzyme BG to create a paste. Then add more cool water to dissolve the enzyme completely. It is now ready to be added to the wine. Make sure you have gentle motion in the tank to disperse Scottzyme BG. Use only on wine because the glucosidase activity is inhibited by sugar. RECOMMENDED DOSAGE Crushed Grapes, Juice Not recommended Wine 35 g/hL

Scottzyme Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for the release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin-trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, settling, clarification and filtration. It is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewrztraminer, Riesling and Vignoles. It is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape. USAGE Dilute Scottzyme Cinn-Free to approximately a 10% solution in cool water. Sprinkle over the grapes as they head for the press or add to juice before the start of alcoholic fermentation. Best used before fermentation. RECOMMENDED DOSAGE Crushed Grapes 15 30 mL /ton Juice 1.31.6 mL/hL Wine Best used before fermentation STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

Scottzyme Color Pro is a specialty pectinase with protease side-activities. These side-activities are important for helping break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in mouthfeel and bigger in structure, with improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity and reduced herbaceous or veggie character. Lower doses of Color Pro are recommended for red varieties that are underripe, low in anthocyanins or high in seed tannins. For big reds from ripe fruit with mature seeds, higher doses of Color Pro are recommended. Color Pro is also used in white winemaking for settling and clarifying juice. The improved clarification helps lead to more compact lees, less fining, cleaner fermentation and easier filtration.

Scottzyme Color X is a unique pectinase with cellulase side-activities. These activities help release anthocyanins, polymeric phenols and tannins. In trials we have found the tannic extraction is coarser with Color X than with Color Pro. We therefore recommend using Color X when heavier tannic extraction is desired for longer aging. The color response of Color X is similar to Color Pro. USAGE Dilute Scottzyme Color X to approximately a 10% solution in cool water. Sprinkle the solution over the crushed grapes or add during a pump-over before alcoholic fermentation. Best used before fermentation. RECOMMENDED DOSAGE Crushed Grapes 60 -10 0 mL /ton Juice, Wine Best used before fermentation STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

REDS

USAGE Dilute Scottzyme Color Pro to approximately a 10% solution in cool water. Sprinkle the solution over the crushed grapes or add during a pump-over before alcoholic fermentation. If adding to wine, gently mix a 10% solution into the tank for even dispersion. Best used before fermentation. RECOMMENDED DOSAGE Crushed Grapes 60 -10 0 mL /ton Juice, Wine Best used before fermentation

HC
Fruit #16171 1 kg (890 mL) 25 kg (22.25 L)

114190 g/1000 gal

50-60 mL/1000 gal

WHITES

STORAGE Store at room temperature for 1-2 years. Once opened, keep tightly sealed and dry. Once hydrated, use within a few hours.

USAGE Sprinkle a 10% solution over crushed grapes or add to juice before the start of alcoholic fermentation. RECOMMENDED DOSAGE Crushed Grapes 15 30 mL /ton Juice 2-4 mL/hL Wine 2.65.3 mL/hL

#16161

Scottzyme HC is a pectinase and hemicellulase blend designed to increase yield, reduce solids and improve filtration. It is a strong enzyme useful for hard-to-press or slimy grapes (such as Concords) and for pome (apple or pear) or stone (pitted) fruits. It is best used in conjunction with Scottzyme Pec5L. USAGE Dilute Scottzyme HC to approximately a 10% solution in cool water. Sprinkle the solution over the crushed fruit or add during a tank mixing before alcoholic fermentation. If adding to wine, gently mix a 10% solution into the tank for even dispersion. RECOMMENDED DOSAGE Crushed Fruit 60 -10 0 mL /ton Juice 5.3-7.9 mL/hL Wine 6.6-9.2 mL/hL

75-150 mL/1000 gal

100-200 mL/1000 gal

STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

200-300 mL/1000 gal

CHOOSING COLOR PRO OR COLOR X? It is important to know your grapes. Scottzymes will have little effect on overall color if your grapes are deficient in compounds contributing to color (anthocyanins, tannins, cofactors, etc.). Color X and Color Pro both facilitate the extraction and stabilization of compounds already in the grapes. If the grapes lack some of the pieces of this complex puzzle, the color effect due to the Scottzymes may be negligible. Trials have shown changes in mouthfeel and structure even when color change has been minimal. 70

250-350 mL/1000 gal

STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

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KS
Blend of enzymes for enhanced settling and filtration #16174 #16164 1 kg (890 mL) 25 kg (22.25 L)

PEC5L
Enzyme for white and fruit for pressability, settling and clarification #16170 #16160 1 kg (890 mL) 25 kg (22.25 L)

FREQUENTLY ASKED QUESTIONS

What is the best way to add liquid enzymes? Even distribution is important. First calculate the dosage then dilute Scottzymes to approximately a 10% solution (v/v) in cool water. Sprinkle the solution over the crushed grapes/fruit or during a pump-over before fermentation. If adding to juice or wine, gently mix a 10% solution into the tank for even dispersion. How do I add powdered or granular enzymes? Granular enzymes need to be dissolved in 10 times their weight in water, gently stirred and allowed to sit for a few minutes. They are then ready to be added to juice or wine. Powdered enzymes tend to scatter across water or wine. It is best to add just enough cool 21-25C(7077F) water to the enzyme to create a paste. Then add more cool water to dissolve the enzyme completely. It is now ready to be added to the tank. Make sure you have gentle motion in the tank to disperse the enzyme or use a dosing pump. How long will powdered/granular enzymes remain active after rehydration? Rehydrated powdered/granular enzymes should not be kept in liquid form for more than a few hours at room temperature. The liquid solution of these enzymes may be kept a few days at 4C(39F) in water acidified with tartaric acid to pH 3.5 with 50 mg/L of SO2. Are enzymes deactivated by SO2? Yes, enzymes are inhibited by SO2. Deactivation occurs around 200 ppm. Do not add SO2 and enzymes together. It is okay to add enzymes after the SO2 is adequately dispersed or to add the SO2 after the enzymes are adequately dispersed. I have already added bentonite. Can I still use enzymes? You may still use enzymes but not until the wine has been racked off the bentonite. Bentonite inactivates enzymes. It is best to use bentonite after the enzyme treatment is complete. When should I add Scottzyme Color Pro, Scottzyme Color X, Lallzyme EX or Lallzyme EX-V? Add at the crusher or the fermenter as soon as possible. Anthocyanins are water-soluble and are released as the grapes are crushed. Most of a red wines color potential is achieved very early. Why should I use Scottzyme Color Pro on whites? Scottzyme Color Pro improves settling, fining and filterability of white wines. When should I choose Lallzyme EX or Lallzyme EX-V? Lallzyme EX is recommended for fruit forward red or ros wines. Lallzyme EX-V is formulated for premium, aged reds. What should I do if the optimal time to add enzymes has passed? Low temperatures, alcohol and SO2 all inhibit enzyme activity, but the enzymes will still work. This is why recommended enzyme dosage levels for wine are higher than for juice. Reaction time will also increase when conditions are not optimal. I have problems settling and clarifying my late harvest white wines. When should I treat with Scottzyme KS? It is best to add Scottzyme KS after pressing and before fermentation. If added later, you will need a higher dose and a longer reaction time in the wine. If you know you have problems with a specific white wine, add Scottzyme KS to the juice tank. Preventative use is more effective and quicker. Warning: Do not use Scottzyme KS before pressing. Never use Scottzyme KS on red grapes or must. I have enzymes left from last year. Are they still OK to use? Leftover liquid Scottzymes should be tightly sealed and stored in a refrigerated environment. Granular enzymes should be kept in a dry, cool environment. If the dry enzymes get moisture in them, they should be thrown out. If kept properly, liquid enzymes should be good for at least one year with only a small activity loss. Granular enzymes will be good for several years.

Scottzyme KS is a blend of enzymes designed to create a special product for difficult to settle or hard-to-filter juices or wines. Scottzyme KS is most effective when used early in processing. It should not, however, be used before pressing of either red or white grapes. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve nightmare filtrations before bottling.

Scottzyme Pec5L is a highly concentrated pectinase blend designed specifically for winemaking. It is used on crushed grapes for easier pressing and higher yields and in juice for improved settling, clarification and filtration. It is also useful for berries, pome and stone fruits. When adding to fruit, it is sometimes beneficial to use in conjunction with Scottzyme HC. USAGE Dilute Scottzyme Pec5L to approximately a 10% solution in cool water. Sprinkle over the grapes/fruit before pressing or add to the juice before the start of alcoholic fermentation. RECOMMENDED DOSAGE Crushed Grapes 10-20 mL/ton Juice 1.0-1.3 mL/hL

REDS

USAGE Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the wine after pressing during a pump-over or tank mixing. Do not use prior to pressing. RECOMMENDED DOSAGE Crushed Grapes, Juice Not recommended Wine 5.3-7.9 mL/hL

40-50 mL/1000 gal

200-300 mL/1000 gal Wine 1.3-1.6 mL/hL 50-60 mL/1000 gal

WHITES

USAGE Dilute Scottzyme KS to approximately a 10% solution in cool water. Add to the juice after pressing or to the wine after alcoholic fermentation during a tank mixing. Not recommended prior to pressing. RECOMMENDED DOSAGE Crushed Grapes Not recommended Juice 2.6-4.0 mL/hL Wine 5.3-7.9 mL/hL

STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

100-150 mL/1000 gal

200-300 mL/1000 gal

STORAGE Store at 4C(40F) for 1-2 years. Keep tightly sealed and refrigerated once opened.

WARNING

Never use Scottzyme KS before pressing (e.g. at the crusher for whites, or before or during red fermentation). Scottzyme KS has very aggressive enzymatic activities that will break down skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even Botrytis). The goal is to make the juice or wine more manageable.

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FINING AGENTS
Fining agents can be used on juice or wine to enhance filterability, improve clarity and remove undesired compounds. Each fining agent has specific properties. The same fining agent may do several jobs or a combination of fining agents may be needed for one problem. Samples of fining agents are available for bench trials prior to use. As with all fining procedures, bench trials are highly recommended.

CHOOSING THE RIGHT FINING AGENT

CASEIN GUM ARABIC FLASHGUM R LIQUIDE
SILICA GEL ISINGLASS

Highly Recommended Recommended

GELATIN

PVPP

SPARKOLLOID

INOCOLLE EXTRA N1

CRISTALLINE PLUS

CASEINE SOLUBLE

BENTOLACT S

VINIPROTECT

COLLE PERLE

INOGUM 300

POLYCACEL

POLYCACEL

GELOCOLLE

COLD MIX* 76

INOCOLLE

BASICS
To help stabilize and clarify wine, the following winemaking methods may be used: FINING A form of clarifying wine using adsorption, absorption or specific reactions to remove or reduce unwanted substances. Fining can unmask hidden aromas and flavors, enhance filterability and can reduce the risk of microbial spoilage. CLARIFICATION The use of settling aids along with gravity to bind and eliminate substances responsible for clouding and haze in wine. Clarifying may also be accomplished mechanically by centrifugation or filtration. STABILIZATION The use of reactive substances to convert unstable components in the wine to a stable form. This helps avoid precipitation in the bottle. GELATINS Todays gelatin products offer a wide range of fining, clarifying and stabilizing options. Not all gelatin products are the same. The gelatins we offer are derived from porcine by-products. They are refined, purified and then separated into specific fractions by capillary electrophoresis. Positively charged and colloidal in nature, gelatins require tannins for agglomeration and precipitation. Gelatins can be used to change wine structure or to enhance aroma and flavor. Timing of gelatin addition is critical to achieve the best results. Removing immature tannins and anthocyanins too early can upset the future balance and structure of the wine. Fining with gelatin has been shown to significantly lower yeast and bacterial populations such as Brettanomyces and Acetobacter (Murat and Dumeau, 2003). Gelatins are marked with .
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Reds Whites and Ros Fruit, Cider and Mead Treat moldy juice (Botrytis) Remove bitterness or off-flavors Treat oxidized juice Treat oxidized wines Promote protein stability Clarification Diminish bitterness Remove harsh tannins Diminish greenness Soften hard-pressed wine

Dosage for all fining, clarifying and stabilizing agents should be determined by laboratory bench trials. Bench trials and cellar additions should be prepared and used the same way. Refer to page 88 to calculate formulas, or visit our website at www.scottlab.com for specific product bench trial data sheets.

For all of the products used, protocols should be carefully followed for trials, preparation and use. The extent of fining can make a difference as to how much filtration will be necessary and can affect a wines

body, aroma, flavor and color. Always prepare fining agents in water (not wine or diluted wine). Addition by pumping using the venturi effect is a very efficient way

of dispersal. A Mazzei injector is a particularly effective tool for this purpose. Closed circulation after addition is also beneficial. Consult the manufacturers recommendation prior to use.

Help reduce microbial populations via settling Enhance aromatics Promote a uniform gentle tannin fining prior to aging Help unmask hidden aromatics Improve wine filterability Inhibit browning or pinking

PROTOCOL
PRODUCT CONTACT TIME MINIMUM* CONTACT TIME MAXIMUM

Help compact lees Remove haze left by other fining agents Protect wine colloidal structure Preserve wine color Add perception of sweetness and softness

Bentolact S Caseine Soluble Colle Perle, Inocolle, Inocolle Extra N1 Cristalline Plus Polycacel Polycel Sparkolloid, Hot and Cold Mix 74

7 days 2 days 7 days 2 weeks 10 days 7 days 7 days

2 weeks 15 days 3 weeks 4 weeks 3 weeks 2 weeks 2 weeks

*A taller tank requires longer contact time.

Sparkolloid: Cold Mix is for juice only. Hot Mix is for wine only.

HOT MIX* 78

POLYCEL

75

BENTOLACT S
Formulated for the preventative treatment of must prone to oxidation; helps prevent formation of undesirable off-characters White, Ros, Fruit #15787 #15788 #15789 1 kg 5 kg 25 kg

RECOMMENDED DOSAGE* Juice 5001000 ppm 50100 g/hL Wine 2001000 ppm

COLLE PERLE
4.28.4 lb/1000 gal Gelatin for treatment of astringent wines Red, White, Fruit #15798 1 L 5 L 20 L

USAGE Dissolve Cristalline Plus in 150-200 times its weight in water (15-20C/59-68F). Allow to swell for 3 hours. Add additional water if solution is too viscous. Add homogenized solution to wine, taking care to mix well. Rack once lees are well settled. RECOMMENDED DOSAGE* 1530 ppm 1.53 g/hL *Bench trials recommended

20100 g/hL

1.78.4 lb/1000 gal

#15799 #15800

*Bench trials recommended STORAGE Dated expiration. Store in a dry, odor-free environment below 25C(77F). Once hydrated, Caseine Soluble will not keep for more than 48 hours.

0.120.25 lb/1000 gal

Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (e.g. during cold settling of juice). Bentolact S can help reduce bitterness associated with heavy press fractions or moldy grapes. The negative charge of bentonite attracts and precipitates positively charged colloidal and proteinaceous materials which can contribute to off-odors and haze. At the same time the casein will help remove phenolic compounds associated with bitterness and oxidation. Higher dosages may be used for poor quality juice. Bentolact S is supplied in dry form which is easily soluble in water. Ideally it should be mixed in the juice or wine during a pump-over or tank mixing. USAGE Dissolve in 10 times its weight in cold water and mix vigorously to avoid any lumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle. RECOMMENDED DOSAGE* Juice 2001000 ppm 20100 g/hL Wine 10002000 ppm

COLD MIX SPARKOLLOID NF

For superior clarification of juice White, Ros, Fruit, Cider, Mead #15036 25 lb

Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. USAGE JUICE Dilute Colle Perle 1:1 w/w in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. WINE IN BARRELS Dilute Colle Perle 1:1 w/w in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle. WINE IN TANKS Dilute Colle Perle 1:1 w/w in water. Add gradually to the wine during a pump-over to ensure even distribution. Alternatively add through a racking valve while using a tank agitator for even distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle. Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days. RECOMMENDED DOSAGE* Juice, Wine 8001500 ppm 80150 mL/hL *Bench trials recommended STORAGE Dated expiration. Store in a dry, well ventilated environment below 25C(77F).

STORAGE Dated expiration. Store in a dry, odor-free environment below 25C(77F).

FLASHGUM R LIQUIDE
Gum arabic for colloidal protection Red, White, Ros, Cider, Mead #15772 #15773 1 L 5 L

Cold Mix Sparkolloid NF was developed by Scott Laboratories to clarify and fine juice. It is a blend of polysaccharides with a carrier and has a strong positive charge. This positive charge neutralizes the repelling charge of particulate matter, allowing aggregation and formation of compact juice lees. Cold Mix Sparkolloid NF does not remove desirable color constituents and works well with pectolytic enzymes. USAGE Mix 1-2 gallons of water per pound of Cold Mix Sparkolloid NF. Slowly stir the Cold Mix Sparkolloid NF into the water. Agitate the blend with a high-speed mixer until all of the translucent globules of clarifier have been dissolved and the mixture is smooth and creamy. Add the mixture slowly to the juice and thoroughly combine. Let it settle one week or more, depending on the volume of juice involved. Afterwards, filter, preferably from the top of the tank. Juice generally breaks and forms a clear supernatant within 48 hours. Once mixed and chilled (if the juice has been heated), juice should be left undisturbed without further mixing if natural settling is going to be the only separation method. RECOMMENDED DOSAGE Juice 125250 ppm 12-24 g/hL

1.78.4 lb/1000 gal

Flashgum R Liquide is a 25% gum arabic preparation which offers both colloidal protection and the perception of sweet and soft characters on the palate. Gum arabic products can help reduce the risk of colloidal deposits in the bottle in wines bottled without filtration. Natural polysaccharides reduce astringency and increase feelings of volume and fullness in the mouth. Flashgum R Liquide can provide color protection in ros and fruit wines. USAGE Flashgum R Liquide should be the last commercial product added to the wine. It is best to do inline additions 24-72 hours prior to the final pre-membrane and membrane filtrations. Filterability trials prior to membrane filtration are recommended. If using on wine that is not going to be filtered, add Flashgum R Liquide just prior to bottling. IOC RECOMMENDED DOSAGE* 4401320 ppm 40120 mL/hL

100200 g/hL

8.416.7 lb/1000 gal

*Bench trials recommended STORAGE Dated expiration. Store in a dry, well ventilated environment at a temperature below 25C(77F). Once hydrated, Bentolact S should not be stored for more than 24 hours.

1.54.5 L/1000 gal

CASEINE SOLUBLE
To help prevent oxidation and for the removal of oxidized wine components White, Ros, Fruit, Cider #15802 1 kg

3.05.7 L/1000 gal

1.02.0 lb/1000 gal

STORAGE Keep tightly sealed and dry. Shelf-life is 4 years at 18C(65F).

*The current TTB maximum dosage guidelines allow for 2 lb/1000 gal of pure gum arabic. This figure was established many years ago. Some of the IOC recommended addition rates are higher. If you wish to use Flashgum R Liquide at these higher rates, a letter must be sent to the TTB and a positive response must be received from the TTB prior to use. A sample letter can be found on our website (www.scottlab.com). TTB LEGAL DOSAGE OF FLASHGUM R LIQUIDE 958 ppm 87 mL/hL 3.3 L/1000 gal**

Caseine Soluble is used in both juice and wine for the treatment of oxidized phenolics and bitter compounds. In juice it can be used preventatively while in wine it can diminish and remove off-compounds. Further, Caseine Soluble can help remove yellow color from oxidized wines. USAGE Mix the Caseine Soluble in approximately 10 times its weight of cold water. Allow the solution to stand for about 4 hours. Stir to remove any lumps. For juice, add the Caseine Soluble solution before settling or at the start of alcoholic fermentation. For wine, add the Caseine Soluble solution gradually during pumping over or via fining connection. Mix vigorously after adding the Caseine Soluble solution. Minimum contact time is 2 days, maximum is 15 days.

CRISTALLINE PLUS
Isinglass clarification treatment White, Ros, Fruit #15770 #15771 100 g 1 kg

**Bench trials recommended STORAGE Dated expiration. Store in a dry, odor-free environment at or below 25C(77F).

Cristalline Plus is a blend of isinglass and citric acid stabilized with potassium metabisulfite. It has a high positive charge and can improve clarity and filterability even in very difficult wines (such as wines made with botrytised grapes). Cristalline Plus is not sensitive to cold temperatures and may be slow to complete settling. 77

76

GELOCOLLE
Silica gel for improved settling Red, White, Ros, Fruit, Cider #15782 1 L

INOCOLLE
Gelatin to enhance the bouquet of finished wines or for the treatment of moldy must White, Ros, Red, Fruit, Cider #15795 #15796 #15797 1 L 5 L 20 L

INOCOLLE EXTRA N1
Gelatin for gentle fining of structured red wines Red #15801 1 kg

INOGUM 300
Gum arabic for colloidal stabilization White, Ros, Red, Fruit, Cider, Mead #15793 #15794 1 L 5 L

Gelocolle is an aqueous solution of suspended silica commonly used in conjunction with gelatins, isinglass and other organic fining agents. It helps compact lees and reduces the risk of overfining. It is also useful for hard-to-filter wines where it helps chelate proteins and other compounds. USAGE Gelocolle should be added directly into the wine 1 hour after fining with organic fining agents. Mix thoroughly. RECOMMENDED DOSAGE* 2001000 ppm 20100 mL/hL

Inocolle is a partially hydrolyzed gelatin solution. It softens wine while improving aromas and flavors. It can help clarify wine by removing both colloidal and unstable materials. Moldy must may be improved by the addition of Inocolle. USAGE JUICE Dilute Inocolle 1:1 w/w in water. Introduce into juice gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Do not adjust juice acidity with either tartaric or citric acid prior to treatment with Inocolle. WHITES/ROSS Dilute Inocolle 1:1 w/w in water. For enhanced settling and gentler fining introduce into wine 1 hour before adding Gelocolle. Mix vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with Inocolle. REDS Dilute Inocolle 1:1 w/w in water. Introduce gradually while mixing vigorously to assure even treatment. Racking should be done after 1 week. Filtration is possible 48-72 hours after treating with Inocolle. Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines intended for aging, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days. RECOMMENDED DOSAGE* White Wines, Ros, Ciders or Light Colored Fruit Wines 300600 ppm 3060 mL/hL 1.12.2 L/1000 gal Red Wines 5001000 ppm

Inocolle Extra N1 is a powdered proprietary formulation of high molecular weight gelatin protein. It can rapidly reduce turbidity, removing colloids which otherwise might precipitate later in the wine. Inocolle Extra N1 has an affinity for polyphenols and will enhance the aging potential of wine. Wines are polished while mature phenolic compounds associated with balance and structure are preserved. USAGE Mix Inocolle Extra N1 in 5 times its weight in warm water (35-40C/95-104F). Mix thoroughly. Introduce gradually into the wine making sure the temperature of the solution is maintained throughout the transfer. Mix vigorously to ensure even treatment. Racking should be done after 1 week. Note: Maximum clarification is achieved after 1 week. This is when filtration is most productive. For wines to be aged, a second racking 1 week after the first racking will produce the best results. It is not recommended to leave gelatins in wine for more than 30 days. RECOMMENDED DOSAGE* Wine 50100 ppm 510 g/hL *Bench trials recommended STORAGE Dated expiration. Store in a dry, odor-free environment below 25C(77F).

Inogum 300 is a clear, 25% solution of purified liquid gum arabic. Gum arabic products help reduce the risk of colloidal deposits collecting in the bottle in wines bottled without filtration. Its colloidal protection helps prevent precipitation of unstable color while preserving flavor and structure. USAGE Inogum 300 should be the last commercial product added to a wine. Ideally it should be added to wine using a dosing pump. If the wine is to be filtered it is recommended that the additions be done 24-72 hours prior to the membrane filtration and that filterability trials be conducted. If the wine is not to be filtered Inogum 300 may be used immediately prior to bottling. IOC RECOMMENDED DOSAGE* 440770 ppm 4070 mL/hL

0.753.8 L/1000 gal

Note: Use 1.0 mL of Gelocolle to 1.0 mL of gelatin. *Bench trials recommended STORAGE Dated expiration. Store in a dry well ventilated environment between 10-20C(50-68F). Gelocolle solidifies at temperatures of less than 0C(32F). This process is irreversible. Once opened, use immediately.

1.52.65 L/1000 gal

0.40.84 lb/1000 gal

HOT MIX SPARKOLLOID NF

For superior clarification of wine White, Red, Ros, Fruit, Cider, Mead #15035 25 lb

*The current TTB maximum dosage guidelines allow for 2 lb/1000 gal of pure gum arabic. This figure was established many years ago. If you wish to use Inogum 300 at higher rates, a letter must be sent to the TTB and a positive response must be received from them prior to use. A sample letter can be found on our website (www.scottlab.com). TTB LEGAL DOSAGE OF INOGUM 300 958 ppm 87 mL/hL **Bench trials are always recommended STORAGE Dated expiration. Store in a dry, well ventilated environment at temperatures less than 25C(77F).

3.3 L/1000 gal**

Hot Mix Sparkolloid NF is specially formulated to clarify wine without impacting aroma, body or flavor. It can be used after bentonite or carbon fining to help compact lees. Hot Mix Sparkolloid NF can be helpful in removing haze left by other fining agents and enhances filterability. USAGE Heat water to boiling [1-2 gallons of water per pound Hot Mix Sparkolloid NF (8-15 L/kg)]. Slowly stir in the Hot Mix Sparkolloid NF. Maintain temperature above 82C(180F) while agitating the mixture constantly until all of the translucent globules of clarifier have been dissolved and the mixture is smooth and creamy (approximately 20-30 minutes). While still hot, slowly add the mixture to the wine. This is easily accomplished by adding to a tank being mixed by a Guth agitator or by introducing the hot mixture into the line during a pump-over. Let the wine settle 1 week or more, depending somewhat on the volume of wine involved. Then filter, preferably from the top of the tank. RECOMMENDED DOSAGE* Wine 125500 ppm 12-48 g/hL *Bench trials recommended STORAGE Keep tightly sealed and dry. Shelf-life is 4 years at 18C(65F).

50100 mL/hL

1.93.8 L/1000 gal

When used with Gelocolle 250500 ppm 2550 mL/hL *Bench trials recommended

0.951.9 L/1000 gal

STORAGE Dated expiration. Store in a dry, well ventilated environment below 25C(77F).

1.04.0 lb/1000 gal

78

79

POLYCACEL
PVPP and casein for treatment of oxidized must or wine or for preventative treatment of browning and pinking White, Ros, Fruit #15785 #15786 1 kg 5 kg

POLYCEL
PVPP for treatment of pinking or browning White, Ros #15784 1 kg

FREQUENTLY ASKED QUESTIONS

Do I need to run bench trials before I use a fining agent? Yes, bench trials are essential to determine proper dosing and efficiency. Each fining product works under a different mechanism and will react to each wine differently. Bench trials and cellar additions should be prepared and used the same way (same temperature, same mixing style, etc.). If bench trials are not performed, the winemaker may risk under or over-fining and could ruin the wine. Take the time to find the right dose. Your wine will thank you. What are the main factors that influence how well fining works? Fining can be a delicate operation. Product preparation and addition, product concentration, temperature, product age, pH, metal content and previous fining treatments are all factors that can influence the effectiveness of fining. It is important to follow the manufacturers instructions and maintain accuracy when using fining products. What should I use gum arabic for? Gum arabic can be used to stabilize colloids in a wine and can help control color drop out in reds. Astringency can be reduced. Volume and fullness in the mouth can be enhanced. My wine is astringent. What fining agent should I use to reduce the astringency? Gelatins are a good choice for the reduction of astringency. Gelatins can target harsh tannins and phenolics. Another way to reduce astringency is to add polymerized aging tannins. Bench trials are highly recommended for gelatins and aging tannins prior to use. I detect bitterness in the finish of my wine. What can I use to remove it? Often a bentonite and casein blend (Bentolact S) is a fast and easy way to reduce bitterness. If you have already protein stabilized with bentonite, try adding a small amount (25 ppm) of the ScottTan FT Blanc Soft to eliminate the bitterness. The Bentolact S will precipitate the bitter molecules while the tannin will mask it. Bench trials are recommended. What can I do for a wine that is oxidized? Depending on the degree of oxidation, it may be necessary to use more than one product. Run bench trials with Caseine Soluble, Polycacel, Polycel or Viniprotect. Oxidation is easier to prevent than treat. To protect organoleptic soundness, prevent oxidation by adding Bentolact S or ScottTan FT Blanc to white grapes and use adequate SO2. My wine is cloudy, what can I use to try to fix it? First, check for microbial contamination. If there is a microbial problem, consider SO2 and lysozyme additions (as appropriate) plus filtration. If microbes are not found, run bench trials with Hot Mix Sparkolloid NF, Cristalline Plus (isinglass) or gelatin. Sometimes the use of enzymes can eliminate wine cloudiness. Bench trials with Scottzyme KS or Scottzyme Pec5L may also prove useful. I want to compact the lees. Which product is best? Run bench trials with Hot Mix Sparkolloid NF, Cristalline Plus and gelatin. To encourage faster sedimentation, colloidal silica (Gelocolle) can be used after gelatin fining. What is Sparkolloid NF? Both types of Sparkolloid (Hot Mix NF and Cold Mix NF) are proprietary blends of polysaccharides in neutral carriers. Both exhibit a strong positive charge that neutralizes and complexes with clouding particles. Developed in-house, Cold Mix is for juice and Hot Mix is for wine. Both are powerful fining agents available at a minimal cost. What is isinglass? When should I use it? Isinglass (Cristalline Plus) is used especially for applications with white and ros wines. Made from the swim bladders of fish, this fining agent is proven to enhance clarity and brilliance even in wines made from botrytised grapes. Which fining agents react with lysozyme? Carbon, silica sol, oak chips and tannin will bind and precipitate lysozyme with a resulting decrease in activity. Bentonite will bind with and inactivate lysozyme. Which fining agents do not react with lysozyme? Gelatin, potassium caseinate and pectinase do not affect lysozyme activity. In fact, pectinase treatment will help maintain lysozyme activity by breaking down phenolic compounds that can bind lysozyme. What is the best way to add fining agents? There are several ways to add fining agents. Add the fining agent to the tank while mixing with a Guth agitator, dosing into a recirculation pump setup with a stand-alone dosing machine or with a Mazzei injector.

Polycacel is an IOC blend of polyvinylpolypyrrolidone (PVPP), micropulverized cellulose and soluble casein for use on problem phenols associated with browning and pinking. Its proprietary formulation helps avoid the over-stripping sometimes associated with high doses of caseinates and PVPP. It can be used either preventatively in juice or in wine destined for prolonged tank storage. Wine flavors and aromas are enhanced while color is improved. USAGE Several hours prior to use mix Polycacel into 20 times its weight in cool water (do not mix in juice or wine). Mix well and allow to sit for 2 hours. Add the mixture into the tank slowly; making sure the addition is thoroughly blended into the juice or wine being treated. RECOMMENDED DOSAGE* For Oxidized Juice 300700 ppm 3070 g/hL For Protection of Wine 150300 ppm 1530 g/hL *Bench trials recommended STORAGE Dated expiration. Store in a dry, odor-free environment below 25C(77F).

Polycel is formulated to help prevent and/or treat compounds which cause pinking and browning. A mix of polyvinylpolypyrrolidone (PVPP) and micropulverized cellulose, Polycel complexes with polyphenols like catechins as well as other compounds associated with pinking and browning. Polycel may also help reduce problems with atypical aging. As it is insoluble in water and alcohol it precipitates out and leaves no residue. It can be used together with bentonite and/or casein. USAGE Mix Polycel into 20 times its weight in cool water (do not use wine or juice). Mix well and allow to sit for 1 hour. Add the mixture to the tank slowly, making sure the addition is thoroughly blended into the juice or wine being treated. Depending upon the wine, Polycel may take up to a week to settle out. Rack off lees or filter after use. RECOMMENDED DOSAGE* For Oxidized Juice 400800 ppm 4080 g/hL For Preventative Treatment of Wine 150300 ppm 1530 g/hL For Curative Treatment of Wine 300500 ppm 3050 g/hL *Bench trials recommended

3.36.7 lb/1000 gal

2.55.8 lb/1000 gal

1.252.5 lb/1000 gal

1.252.5 lb/1000 gal

2.54.2 lb/1000 gal

VINIPROTECT
PVPP blend for treatment of oxygen sensitive juice White, Ros, Fruit #15790 #15791 #15792 1 kg 5 kg 20 kg

Viniprotect is a proprietary IOC blend of polyvinylpolypyrrolidone (PVPP), bentonite, gum arabic and micropulverized cellulose. It was specifically formulated to help minimize problems associated with the oxidation of polyphenols including color, bitterness and herbaceousness in oxygen sensitive juice. These characteristics are significantly improved with the use of Viniprotect. USAGE Mix Viniprotect into 10 times its weight in cool water (do not mix in juice or wine). Allow to soak for 1 hour. Then add the mixture into the tank slowly; making sure the solution is thoroughly blended into the juice. RECOMMENDED DOSAGE* Juice 2001000 ppm 20100 g/hL *Bench trials recommended

1.78.3 lb/1000 gal

POLYCEL AND VINIPROTECT

STORAGE Dated expiration. Store in a dry, odor-free environment below 25C(77F). 80 81

HYBRIDS & NON-VINIFERA

Due to challenging weather conditions and, to a lesser extent, disease pressure, much of North America east of the Rockies is planted with either FrenchAmerican hybrids (e.g. Marchal Foch, Chambourcin, Seyval, Traminette) or native American varieties (e.g. Norton, Muscadine, Niagara). Native American varieties tend to have very strong fruit flavors and aromas compared to European cultivars. This is especially true of Muscadine and Labrusca varieties. The combination of the strong fruit and high acid in many varieties creates wines that are often best when balanced by the addition of sugar. Of the native varieties, Norton is the most successful in producing a dry wine with flavors and aromas which come close to those of Vitis vinifera. French-American hybrid varieties are crosses between Vitis vinifera and one or more American varieties. Depending on the cross, the overt fruitiness from the American side can be muted to a greater or lesser degree. Cultural methods in the vineyard can affect this fruit expression, as can the degree of ripeness at harvest. The expression of fruit characteristics can also be influenced by the strain of yeast used to ferment the wine. Yeast can enhance or mute flavors and aromas. Some yeast strains contain genes that can convert flavorless precursors into aromatic elements, while others contain enzymes that cleave glycosidic bonds and release aromatic terpenes into the wine. Yeast can also produce high levels of polysaccharides which can increase mouthfeel, balance harshness and acidity (within reason) and add to the colloidal stability of the wine. In the last few years, new strains of yeast have shown promise with hybrids and native American varieties. Some of these are listed on the following charts.

WHITE WINE YEAST STRAINS

Yeast Strain Type ALCHEMY I ICV OPALE Recommended 58W3 71B STEINBERGER Highly Recommended CY3079

PAGE

12

13

13

15

18

18

19

19

20

S. cerevisiae S. bayanus Yeast hybrid Yeast blend Chardonel Frontenac Gris La Crescent

RED WINE YEAST STRAINS

Yeast Strain Type ICV D254 BM 4X4 NT 202 BRL 97 Highly Recommended 3001 71B Recommended RC212 CLOS

Muscadine Seyval Blanc Traminette Vidal (early trial) Vidal Blanc Vignoles Ester producer to boost fruit and floral Enhances grapefruit and tropical aromas, aromatic thiol converter Vigorous; temperature control is advised Barrel fermentation Sur lie aging Accentuates citrus aromas Enhances mouthfeel Slightly reduces malic content Brings out floral notes Enhances aromas in high-terpene varieties High ester producer Promotes flavors of banana and fruit
CSM

PAGE

12

13

14

14

14

15

16

18

19

S. cerevisiae Yeast hybrid Yeast blend Chambourcin Frontenac Marchal Foch Marquette Noiret Norton St. Croix Enhances underdeveloped phenolic ripeness Enhances berry fruit Diminishes vegetal characters Increases mid-palate balance Enhances complexity Enhances mouthfeel High producer of polysaccharides Promotes color stability Promotes bright fruit and berry characteristics 82

VIN 2000 20

VIN 13

QA23

SVG

83

ARTICLE

TANNINS AND WHITE WINE

ARTICLE

PROMALIC AND DEACIDIFICATION

La Crescent (photo courtesy of University of Minnesota)

Marquette, La Crescent, Frontenac (photos courtesy of University of Minnesota)

It is not uncommon for winemakers to think of enological tannins almost exclusively as an option in red wine production. Tannin additions, however, can also help white wines develop body and mid-palate impression that might otherwise be lacking due to factors such as climate and variety. These benefits have long been recognized. Though certain grapes, such as the Vitis vinifera variety Verdelho, naturally contain relatively high levels of tannin, many others do not. One of the older techniques used to achieve some of the benefits of tannins in white winemaking involves extracting tannins from white grapes by macerating the grape solids with the juice for several hours prior to pressing. The use of enological tannins can provide a practical and more easily controlled option. When added at the fermenter, the use of white tannins extracted from oak gall nuts is a very effective winemaking tool. FT Blanc and FT Blanc Soft contain such tannins. Their action can help preserve freshness and slow oxidative browning in aromatic varieties such as La Crescent, Riesling and Traminette. Protein stability in the finished wines will also be enhanced as such tan84

nins can form insoluble compounds with juice proteins, which then drop out. When added to botrytised juice, the tannins in FT Blanc and FT Blanc Soft will protect wines by forming large insoluble compounds with laccase. Laccase is an oxidative enzyme which can turn wine prematurely brown. Aside from their anti-oxidant and stabilizing effects, the addition of enological tannins will also build mid-palate texture and roundness. In dry white wines with an acidic edge, the addition of a moderate level of FT Blanc Soft can balance the wine and smooth harshness. Often 100 ppm is sufficient to treat the wine, though bench trials should always be done before deciding on the final level. While working as the Illinois extension enologist at the University of Illinois, Bradley Beam found that the addition of moderate amounts of gall nut tannin to white wines also gave the wine a definite impression of sweetness. Tannins other than gall nut tannins can also be effective in white wines. Grape tannins (UvaTan and UvaTan Soft) can be used to build body and structure. In addition, if the wine has noticeable acetaldehyde, the grape tannins can scavenge the aldehyde

to create bridges between tannin molecules during polymerization. In binding the aldehyde, the tannin can unmask fruit flavors and add to the wines longevity. Additions can also be made using tannins extracted from untoasted French oak (Tannin Refresh), toasted French oak (Tannin Riche) and American oak (Tannin Riche Extra). As with any post-fermentation addition, bench trials should be considered a necessity, especially since the tannins other than FT Blanc and FT Blanc Soft may have a darkening effect on white wines.

One of the major problems facing wines in the Midwest and North is high acidity, often accompanied by a high ratio of malic to tartaric acid. This is especially true for many coldhardy hybrids, due to the Vitis riparia in their genetic background. The traditional way to deal with the acidity is to balance it with sugar, followed by sterile filtration and/ or addition of potassium sorbate to prevent further yeast growth. Certain yeast strains, such as 71B or SVG, will convert a portion of the malic acid to alcohol during the alcoholic fermentation. Malolactic fermentation naturally deacidifies the wine by converting the malic acid to the softer lactic acid. In both cases residual acidity levels may remain unacceptably high. Chemical deacidification usually consists of treatment with either potassium or calcium carbonate. Within the typical wine pH range only the tartaric acid is removed and the ratio of malic to tartaric acid is thrown further out of balance. An alternative is double salt deacidification (e.g. Neoanticid from Erbslh), which reduces both the tartaric and malic acid concentrations.

A relatively new tool for biological deacidification is the yeast Schizosaccharomyces pombe. This yeast metabolizes malic acid, producing ethanol instead of lactic acid. As ProMalic, it is encapsulated in a double layer of alginate, which traps the yeast cells while allowing the juice to pass through and come in contact with them. The alginate beads are suspended in the juice in mesh bags, which can be removed when the desired malic acid level is reached. Full instructions are found on page 27. ProMalic is added to the juice at the beginning of alcoholic fermentation. A co-fermentation is done with the ProMalic and a yeast strain that can finish the alcoholic fermentation (usually Saccharomyces). The Schizosaccharomyces is sensitive to alcohol and starts to lose its effectiveness around 7-8% alcohol. To give it a head start, ProMalic can be added as much as 24 hours before adding Saccharomyces. Waiting much longer increases the risk of contamination from other organisms. The optimum temperature of fermentation is 18C(64F). This slows the fermentation sufficiently to give the ProMalic a chance to metabolize more malic acid before inhibitory alcohol levels are reached.

In the laboratory, non-encapsulated S. pombe succeeded in metabolizing malic acid in wine having a TA of 18 g/L. A winemaker in Quebec, Canada, has successfully used ProMalic on juice containing up to 15 g/L acid, but he recommends using the double salt technique to bring the acid down to 12 g/L before using the ProMalic. He has had ProMalic lower the titratable acidity from 12 g/L to 7 g/L. As with other encapsulated yeast, tartrate crystals may plug the pores. This may require regenerating ProMalic in a slightly warmer sugar solution. Because Schizosaccharomyces is sensitive to temperature differences, the sugar solution should be no more than 5C(9F) higher than the fermenting must. ProMalic will not remove all of the malic acid from the juice. When the desired malic level is reached or the conversion has nearly stopped due to increasing alcohol, the beads should be removed from the must to avoid the potential for off-characters. Whether used by itself, or in combination with other deacidification techniques, ProMalic can be a valuable tool for dealing with high malic acid levels.

85

SPECIALTY WINES
Making wine from sources other than grapes can be quite different and can pose many challenges. Numerous tools used in grape fermentation can

CHOOSING THE RIGHT PRODUCT

Highly Recommended Recommended

FRUIT WINE, HARD CIDER AND MEAD PRODUCTION

also be utilized in fruit, cider or mead fermentation. These tools can help the winemaker create a better product and ultimately enhance product longevity. The following information has been compiled to highlight our product recommendations.

YEAST
71B ICV D47 DV10

PAGE
13 15 16 16 16 17 18

Fruit

Cider

Mead

TANNINS
FT BLANC FT BLANC SOFT FT ROUGE FT ROUGE SOFT

PAGE
43 43 42 43

Fruit

Cider

Mead

BASICS
YEAST Using a selected yeast strain can maximize the positive attributes that come with a known strain (e.g. mouthfeel, complexity, flavor profile, fermentation kinetics), while avoiding off-flavors, bad aromas and poor fermentation characteristics that may come with a wild, unknown strain. The key to strain choice is matching the right strain to the chosen wine style and fermentation conditions. See pages 8-11 for specific strain attributes. Proper rehydration of the selected yeast strain is essential. See page 7 for details. NUTRIENTS Fruit wines and mead are notorious for having low nutrient content. Proper nutrition for both yeast and malolactic bacteria is essential to ensure good flavor and aroma profiles. It can also help to avoid stuck or prolonged fermentations and HS and VA problems. Follow the recommendations for low YAN must on page 33 for best results. MALOLACTIC BACTERIA Malolactic fermentation can help soften wines made from fruit with high malic acid content. Using a known strain can again maximize chosen attributes. If the winemakers goal is to reduce acid without adding flavor/aroma characteristics, then a neutral strain should be used. If flavor enhancement and complexity are desired, then the choice might be MBR 31. Many fruit wines have unbalanced acid profiles and can lean toward a low pH. Be sure to choose a strain that falls within the parameters of your wine. See page 49 for strain details. ENZYMES All fresh fruits contain pectin in varying amounts. Pectin can hold small particles in suspension and create a cloudy wine if the excess pectin is not removed. Pectolytic enzymes (Scottzyme Pec5L) can break up the large pectin molecules into smaller, less troublesome ones. Some enological enzymes can also help improve fruit yield, filterability, pressability and settling in wine. Try Scottzyme Pec5L alone or in conjunction with Scottzyme HC on berries, stone and pome fruits to enhance pressability and to improve clarity and settling. Scottzyme HC contains hemicellulase activity to help increase yield, reduce solids and improve filtration. If you are experiencing a nightmare filtration or have flawed fruit, consider using Scottzyme KS. Use Scottzyme KS only after pressing. Try Scottzyme BG or Lallzyme Beta to release bound terpenes. Use them only after the residual sugar level is below 0.5%. Bench trials are essential to determine the correct dosage. Two weeks after enzyme addition, it is okay to ameliorate the wine to the desired sugar level. TANNINS Tannins give wine its characteristic astringency and can contribute to its longevity. Some types of fruit contain very little natural tannin, which can make producing a well-balanced wine difficult. Enological tannins can be added to enhance flavor and aroma characteristics and complexity. They may also reduce the risk of oxidation and to help stabilize wine color. Try FT Blanc Soft to give a perception of sweetness without adding sugar. Add FT Rouge or FT Rouge Soft to help enhance complexity and stabilize wine color. FINING AGENTS Typically, fining agents are used to enhance clarity in fruit wine, mead and cider. Fining agents can also help with settling, stability and oxidation. Before adding any fining agent to your wine, be sure to run a laboratory bench trial to determine the correct dosage. To remove excess astringency or to enhance wine bouquet, try the gelatins Colle Perle or Inocolle. Bentolact S can remove excess protein, improve stability and reduce bitterness. Try Hot Mix Sparkolloid NF to gently clarify and brighten the wine. Add Cristalline Plus (isinglass) to brighten and clarify both red and white wine. Caseine Soluble (casein) can treat oxidation and help prevent further browning. Inogum 300 and Flashgum R Liquide can be added to help preserve wine color by preventing colloidal sedimentation in the bottle. For more information see pages 76-80. SULFUR DIOXIDE Sulfur dioxide is used to inhibit the growth of microorganisms and to help reduce the risk of oxidation. Inodose SO Granules or Tablets are easy to use and are already measured into specific doses for your convenience. See page 64 for dosing information. YEAST DERIVATIVE NUTRIENTS Opti-WHITE, OptiMUM WHITE and Booster Blanc are natural yeast derivatives. Use them at the onset of fermentation to increase mouthfeel, help avoid browning and protect natural fresh aromas during aging. Add near the end of fermentation to simulate extended lees aging. See pages 37-38 for more information. Opti-RED and Booster Rouge are natural yeast derivatives high in polyphenol reactive polysaccharides. Add at the onset of fermentation to enhance mouthfeel and to help stabilize color. See pages 37-38 for more information. Noblesse can be used to improve the perception of fruit and roundness and softness in the finish. It may be added at the onset of fermentation or near the end of fermentation. See page 37 for more information. Reduless is naturally rich in copper and may help decrease sulfur and phenol related defects. See page 39 for more information.

EC1118 K1 (V1116) M2 ICV OPALE QA23 R2 VIN 13 VL1 W15

FINING AGENTS
BENTOLACT S CASEINE SOLUBLE 76 76 77 77 77 78 78 78 79 80 80

18 COLLE PERLE 18 20 21 21 CRISTALLINE PLUS FLASHGUM R LIQUIDE GELOCOLLE HOT MIX SPARKOLLOID NF INOCOLLE 35 35 34 34 INOGUM 300 POLYCACEL VINIPROTECT

NUTRIENTS
FERMAID K FERMAID O GO-FERM GO-FERM PROTECT

SULFUR DIOXIDE
INODOSE GRANULES INODOSE TABLETS 64 64

MALOLACTIC BACTERIA
ALPHA IB (INOBACTER) MBR 31 PN4 50 54 51 51

YEAST DERIVATIVE NUTRIENTS

BOOSTER BLANC BOOSTER ROUGE ICV NOBLESSE 37 37 37 38 38 38 39

ENZYMES
BETA BG HC KS PEC5L 69 70 71 72 72

OPTIMUM WHITE OPTI-RED OPTI-WHITE REDULESS

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GENERAL TOOLS
CALCULATIONS AND CONVERSIONS
VOLUME CONVERSIONS
mL = milliliter; fl oz = fluid ounce; gal = gallon; L = liter, hL = hectoliter

PRODUCT STORAGE AND STABILITY GUIDELINES

PRODUCT
ACTIVE DRIED YEAST

SHELF-LIFE (UN-OPENED) Dated expiration @ 20C(68F) 25C(77F) 25C(77F) 25C(77F) 25C(77F) 25C(77F) 10-20C(50-68F) 25C(77F) 25C(77F) 25C(77F) 25C(77F) 25C(77F) 4C(40F) 18C(65F) Dry: 5-10 years @ 18C(65F) Rehydrated: 22% stock solutionrefrigerated retains 90% activity after 12 months Short term: @ 4C(40F) Long term: @ -18C(0F) 25C(77F) 25C(77F) 4C(40F) 4C(40F) 4C(40F) 4C(40F) 1-2 years: Liquid Store: @ 4C(40F) Dry Store: @ 18-24C(60-77F) 4 years @ 18C(65F) 18C(65F) 20-30C(68-86F) 25C(77F) 18C(65F)

RECOMMENDED STORAGE (OPENED) Use immediately Dry: Tightly sealed; dry | Rehydrated: should not be stored more than 24 hours. Dry: Tightly sealed; dry | Rehydrated: should not be stored more than 48 hours. Tightly sealed Tightly sealed; dry Tightly sealed Use immediately Tightly sealed Tightly sealed; dry Use immediately Tightly sealed Dry: General Storage Rehydrated: Use within a few hours Use immediately Use immediately Dry: General Storage Rehydrated: Refrigerate

MASS CONVERSIONS
mg = milligram; g = gram; kg = kilogram; lb = pound

INTERNET CONVERSION TOOLS www.onlineconversion.com www.joshmadison.com/software/convertfor-windows/

BENTOLACT S

CASEINE SOLUBLE

1 mL 1 fl oz 1 L 1 L 1 gal 1 gal 1 hL 1 hL

= = = = = = = =

0.035 fl oz 30 mL 1000 mL 0.2642 gal 3785 mL 3.785 L 100 L 26.4 gal

1 kg 1 kg 1 g 1 lb 1 lb 1 metric ton 1 metric ton 1 US ton 1 US ton

= = = = = = = = =

1000 g 2.205 lb 1000 mg 453.6 g 0.4536 kg 1000 kg 2205 lb 2000 lb 907 kg

COLLE PERLE CRISTALLINE PLUS FLASHGUM R LIQUIDE GELOCOLLE INOCOLLE INOCOLLE EXTRA N1 INODOSE GRANULES & TABLETS INOGUM 300 LALLZYMES

TEMPERATURE CONVERSIONS
F = Degree Fahrenheit C to F = (C x 9/5) + 32 C = Degree Celsius F to C = (F 32) x (5/9)

F C

0 -18

32 0

40 4

50 10

60 16

70 21

80 27

90 32

100 38

110 44

120 49

LEVEL2TD FERMENTATION KIT LYSO-EASY LYSOVIN

OTHER CONVERSIONS 1 lb/ 10 0 0 gal 1 kg/hL 1 ppm 1 Brix = = = = 454 g/1000 gal 1000 g/hL 1 mg/L 1% sugar (wt/vol) = = 0.454 kg/1000 gal = 10,000 mg/L = 120 mg/L 2.271 kg/barrel* *barrel = = = 27.2 g/barrel* = 10 g/L 60 gal = 227.1 L 0.120 g/l
MALOLACTIC BACTERIA

Use immediately Tightly sealed; dry Tightly sealed; dry Use immediately Use immediately Use immediately Use immediately Liquid: Tightly sealed; refrigerate Dry: Tightly sealed; dry environment Tightly sealed; dry Tightly sealed; dry Not recommended Tightly sealed; dry Tightly sealed; dry

POLYCACEL POLYCEL PRODESSERT PROELIF

BENCH TRIAL CALCULATOR We recommend performing bench trials with many of our products including lysozyme, tannins, enzymes and fining agents. This calculator will help determine the amount of any given stock solution to achieve a range of concentrations in various-sized sample bottles. For Powdered Products (Lysovin, Tannins, Fining Agents, etc.)
mLs of stock solution to add per sample bottle = (sample size in mLs) x (desired concentration in ppm) x (0.0001) % concentration (w/v) of stock solution

PROMALIC PRORESTART SCOTTZYMES

SPARKOLLOID NF (HOT & COLD MIX)

For Liquid Products (Scottzymes, Gelatins, etc.)

mLs of stock solution to add per sample bottle = (sample size in mLs) x (desired concentration in mLs/1000 gal) x (0.000026) % concentration (v/v) of stock solution

TANNINS VELCORIN VINIPROTECT YEAST NUTRIENTS YEAST DERIVATIVE NUTRIENTS ML NUTRIENTS

For example: If you have a 10% stock solution of Color Pro and wish to create a 150 mL/1000 gal dose in a 375 mL sample bottle you would calculate: mLs of stock solution to add per sample bottle = (375) x (150) x (0.000026) 10 = 0.146 mL

Therefore, you would need to add 0.146 mL of a 10% Color Pro stock solution to a 375 mL bottle to represent a concentration of 150 mL/1000 gal.

Note: Most products have an expiration date on the package. Please check the product and then use storage guidelines above.

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INDEX
1-Step Malolactic Cultures 43 3001 58W3 71B A Acti-ML Alchemy I Alchemy II Alpha (Enoferm) American oak Assmanshausen (AMH) Astringency 53 12 12 12 13 E EC1118 Elios 1 (ICV) Encapsulated Yeast Enoferm Protect see Go-Ferm Protect Enzymes Epernay II see CEG Equipment EX (Lallzyme) EX-V (Lallzyme) F FAQs 16 51 26-29 L L2056 L2226 Laboratory Services Lallzymes Level2TD Lyso-Easy Lysovin Lysozyme products see Lyso-Easy & Lysovin M M2 M69 Malolactic bacteria Malolactic fermentation Malolactic nutrients MBR 31 MBR process Mead Microbial Control Agents Montrachet see Davis 522 MSDS sheets see www.scottlab.com MT MT01 16 17 57 69 22 62 62 R R2 RA17 RC212 REDStyle Reduless Rehydration Nutrients see Go-Ferm & Go-Ferm Protect Restart Protocol Rhne 4600 R-HST RP15 18 18 19 38 39 34

ORDER FORM 2011

PLEASE PRINT CLEARLY Please Note All pricing for sale within United States is FOB Petaluma. For large orders, please call for a price quotation and order early to ensure product availability. Maximum credit card order is $3000. 24 19 19 19 Credit application available online at www.scottlab.com. NUMBER OF PAGES FAXED

55 13 13 50 46 13 81

67-73 22 58 69 69

B BA11 13 Bacteria 48-54 BC (Bayanus) 13 BDX 14 Bentolact S 76 Beta (Enoferm) bacteria 50 Beta (Lallzyme) enzyme 69 BG (Scottzyme) 70 BM45 14 BM 4x4 14 Bitterness 75, 76, 77, 80, 81 Booster Blanc 37 Booster Rouge 37 Botrytis 43 BRG 14 BRL97 14 Browning 38, 42, 80 C Casein-based products see Bentolact S, Caseine Soluble & Polycacel Caseine Soluble CEG see Epernay II Cellaring Tannins Cellulose see Inocel Cider Cinn-Free (Scottzyme) Clos Cloudy wines Cold Mix (Sparkolloid NF) Colle Perle Color Pro (Scottzyme) Color X (Scottzyme) Copper-based product see Reduless Cork Cristalline Plus Cross Evolution CSM Cuve Blanc (Lallzyme) CY3079

Fermaid 2133 see SIY 33 Fermaid K Fermaid K (Kosher) Fermaid O Fermentation Tannins Fining Agents Finishing Tannins Flashgum R Liquide Fortiferm see Go-Ferm Protect French oak Fruit wines FT Blanc FT Blanc Soft FT Rouge FT Rouge Soft

39, 47, 56, 63, 64, 66, 73, 81 36 35 35 35 42-44 74-81 46 77

17 17 48-54 48 55 51 50 86 61-66 22

COMPANY NAME S ScottTan 40-47 Scottzymes 70-72 Silica gel see Gelocolle SIY 33 (Fermaid 2133) 36 SIY Cell Hulls 36 Sluggish fermentation 24 SO2 64 see Inodose SO2 Products Sparkolloid NF see Cold Mix and Hot Mix Standard Build-Up ML Cultures 54 Steinberger (DGI 228) 19 Storage guidelines 89 Stuck fermentation 24 SVG 19 Syrah 20 T T73 20 Tannin Complex 45 Tannin Estate 45 Tannin Refresh 45 Tannin Riche 46 Tannin Riche Extra 46 Tannins 40-47 see ScottTan Thiamin-containing product see Phosphate Titres & Fermaid K U-V UvaTan UvaTan Soft V22 Velcorin VIN 7 VIN 13 VIN 2000 Viniprotect VL1 VP41 VRB CUSTOMER NAME BILL TO ADDRESS SHIP TO ADDRESS TELEPHONE NUMBER PURCHASE ORDER NUMBER CREDIT CARD NUMBER NAME ON CARD SHIP VIA UPS GROUND 2 DAY 1 DAY FEDEX SAVER

CUSTOMER NUMBER CUSTOMER SIGNATURE

FAX NUMBER EMAIL ADDRESS EXPIRATION DATE (MM/YY) SIGNATURE 2 DAY 1 DAY OTHER / CVV CODE

17 54

45, 46 86 43 43 42 43

76 22 44-45

86 70 14 81 76 77 71 71

G Gelatins see Colle Perle, Inocolle & Inocolle Extra N1 Gelocolle Go-Ferm Go-Ferm Protect Grape Tannins see UvaTan & UvaTan Soft GRE (ICV) Gum Arabics see Flashgum R Liquide & Inogum 300 H HC (Scottzyme) Hot Mix (Sparkolloid NF) Hybrid grape varieties I IB (Inobacter) Inocel Inocolle Inocolle Extra N1 Inodose SO2 Granules Inodose SO2 Tablets Inogum 300 Isinglass see Cristalline Plus J-K K1 (V1116) KS (Scottzyme) Kosher products see all yeast, Fermaid K (Kosher), lysozyme and enzymes Kosher for Passover products call for information

78 34 34 44 16

N Noblesse (ICV) 37 NT 50 17 NT 112 17 NT 116 18 NT 202 18 Non-vinifera grape varieties 82-85 Nutrient Vit End 36 Nutrients (fermentation) 35-36 Nutrients (malolactic) 55 Nutrients (rehydration) 34 O OMRI certified products 34, 38 see Fermaid O, Go-Ferm, Go-Ferm Protect, Noblesse, Opti-RED, Opti-WHITE Opale (ICV) 18 OptiMUM WHITE 38 OptiMalo Plus 55 Opti-RED 38 Opti-WHITE 38 Oxidation 80, 81 P-Q Packaging Pec5L (Scottzyme) Pectinase Phosphate Titres Pinking PM (prise de mousse) PN4 Polycacel Polycel Potassium metabisulfite see Inodose SO2 products Prise de mousse see DV10, EC1118, PM, QA23 ProDessert ProElif ProMalic ProRestart PVPP-containing products see Polycacel, Polycel & Viniprotect QA23

TO SUBMIT ORDERS TO SCOTT LABORATORIES INC. (U.S.A.) Call Scott Laboratories Inc. at 707-765-6666 Fax Scott Laboratories Inc. at 707-765-6674 Mail to Scott Laboratories Inc. at P.O. Box 4559, Petaluma, California 94955-4559 E-Mail to fermentation@scottlab.com. Editable PDF now available on our website www.scottlab.com

TO SUBMIT ORDERS TO SCOTT LABORATORIES LTD. (CANADA) Call Scott Laboratories Ltd. at 905-839-9463 Fax Scott Laboratories Ltd. at 905-839-0738 Mail to Scott Laboratories Ltd. at 950 Brock Rd. South, Unit 1, Pickering, Ontario L1W2A1

RETURN POLICY FOR FERMENTATION AND FILTRATION PRODUCTS

44 44 51 65 20 20 20 80 21 51 21

71 78 82-83

NOTE: To avoid problems all packages should be opened immediately upon receipt and contents should be checked against the packing slip. Scott Laboratories should be informed immediately of any discrepancies.

60 77 15 15 69 15

54 35 78 79 64 64 79 77

59 72 72 36 80 22 51 80 80

We offer credits if products are returned within 15 days of shipment. Please call prior to return for authorization. Once we receive your returned items we will issue a credit to your account. Please note that we are not responsible for perishable items that have not been stored properly by the customer. If you are returning items for any reason, the following conditions apply:

Sealed units must be unopened and undamaged upon return Damage claims must be reported within 5 working days of receipt of your order Original packing must be retained for UPS inspection of shipping damage claims Sorryno return on malolactic bacteria 20% restocking fee Customer to pay return freight costs

D D21 (ICV) 15 D47 (ICV) 15 D80 (ICV) 15 D254 (ICV) 16 Davis 522 22 see Montrachet Diacetyl 49 Diammonium phosphate (DAP) see Fermaid K, Fermaid K (Kosher) & Phosphate Titres Direct Inoculation ML Cultures 50-51 DV10 16

16 72

26 27 27 28

W-Z W15 21 WE 372 21 YAN 6, 30 Yeast 8-29 Yeast derivative nutrients 37-39 Yeast nutrients for fermentation 35 Yeast nutrients for rehydration 34 Yeast rehydration protocol 7 Yeast hulls 36 see SIY Cell Hulls

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PRODUCT # 15062 15106 15053 15076 15101 15142 15063 15077 15072 15180 15644 15645 15648 15649 15080 15650 15651 15184 15190 15185 15191 15068 15652 15653 15071 15056 15057 15097 15171 15130 15665 15666 15084 15086 15144 15164 15657 15658 15091 15186 15183 15193 15195 15087 15111 15173 15118 15119 15192

PRODUCT DV10 DV10 EC1118 (PRISE DE MOUSSE) EC1118 (PRISE DE MOUSSE) GRE (ICV) GRE (ICV) K1 (V1116) K1 (V1116) L2056 L2056 L2226 L2226 M2 M2 M69 MT MT NT 50 NT 112 NT 116 NT 202 OPALE (ICV) QA23 QA23 R2 RA17 RC212 RC212 RHNE 4600 R-HST RP15 RP15 STEINBERGER (DGI 228) STEINBERGER (DGI 228) SVG SVG SYRAH SYRAH T73 VIN 7 VIN 13 VIN 13 VIN 2000 VL1 VL1 VRB W15 W15 WE 372

SIZE 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 500 g 10 kg 1000 g 1000 g 1000 g 1000 g 500 g 500 g 10 kg 500 g 500 g 500 g 10 kg 500 g 500 g 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 1000 g 1000 g 5 kg 1000 g 500 g 10 kg 500 g 500 g 10 kg 1000 g

QUANTITY

PRICE ($)

SHIP DATE

ENCAPSULATED YEAST 26 27 27 28 28 28 15150 15571 15572 15154 15158 15159 PRODESSERT PROELIF PROMALIC PRORESTART PROMESH BARREL BAG PROMESH TANK BAG 1 kg 1 kg 1 kg 1 kg N/C N/C

16 16 16 16 16 16 16

NON-SACCHAROMYCES YEAST FERMENTATION KIT 22 PREMIUM YEAST 12 12 12 12 12 13 13 13 13 13 13 13 13 13 14 14 14 14 14 14 14 14 14 14 14 14 15 15 15 15 15 15 15 15 15 15 15 16 16 15134 15140 15682 15630 15631 15059 15078 15174 15177 15632 15633 15117 15234 15235 15634 15635 15064 15066 15176 15200 15669 15670 15102 15205 15201 15204 15640 15638 15639 15061 15082 15143 15163 15642 15643 15125 15133 15094 15021 43 43 3001 58W3 58W3 71B 71B ALCHEMY I ALCHEMY II ASSMANSHAUSEN (AMH) ASSMANSHAUSEN (AMH) BA11 BC (BAYANUS) BC (BAYANUS) BDX BDX BM45 BM45 BM 4X4 BM 4X4 BRG BRG BRL97 BRL97 CLOS CLOS CROSS EVOLUTION CSM CSM CY3079 CY3079 D21 (ICV) D21 (ICV) D47 (ICV) D47 (ICV) D80 (ICV) D80 (ICV) D254 (ICV) D254 (ICV) 500 g 10 kg 500 g 500 g 10 kg 500 g 10 kg 1000 g 1000 g 500 g 10 kg 500 g 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 500 g 10 kg 15680 LEVEL TD
2

500 g x 2

16 16 17 17 17 17 17 17 17 17 17 18 18 18 18 18 18 18 19 19 19 19 19 19 19 19 19 19 20 20 20 20 20 20 20 21 21 21 21 21 21

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MALOLACTIC BACTERIA 15081 15093 15060 15074 15085 15083 CEG (EPERNAY II) CEG (EPERNAY II) MONTRACHET (DAVIS 522) MONTRACHET (DAVIS 522) PM (PRISE DE MOUSSE) PM (PRISE DE MOUSSE) 500 g 10 kg 500 g 10 kg 500 g 10 kg 53 53 53 53 53 53 53 1 kg 2.5 kg 2.5 kg 2.5 kg 10 kg 10 kg 2.5 kg 1 kg 2.5 kg 10 kg 2.5 kg 1 kg 2.5 kg 2.5 kg 1 kg 1 kg 1 kg 2.5 kg 10 kg 1 kg 2.5 kg 1 kg 5 kg 2.5 kg 2.5 kg 12.5 kg 1 lb 44 lb bag 50 50 50 50 50 50 51 51 54 51 51 51 54 51 51 51 51 51 51 15609 15610 15611 15612 15029 15058 15054 15601 15602 15603 15604 15605 15606 15108 15109 15024 15022 15032 15127 15027 15607 15608 15613 15048 15042 15044 1-STEP ALPHA 1-STEP ALPHA 1-STEP ALPHA 1-STEP ALPHA 1-STEP VP41 1-STEP VP41 1-STEP VP41 ALPHA ALPHA ALPHA BETA BETA BETA ELIOS 1 (ICV) ELIOS 1 (ICV) IB (INOBACTER) MBR 31 MBR 31 MBR 31 MT01 PN4 PN4 V22 VP41 VP41 VP41 25 hL 100 hL 500 hL 1000 hL 100 hL 500 hL 1000 hL 2.5 hL 25 hL 250 hL 2.5 hL 25 hL 250 hL 25 hL 250 hL 25 hL 2.5 hL 25 hL 250 hL 25 hL 25 hL 250 hL 25 hL 2.5 hL 25 hL 250 hL

YEAST NUTRIENTS; NATURAL YEAST DERIVATIVE NUTRIENTS; MALOLACTIC NUTRIENTS 55 37 37 35 35 35 35 34 34 34 34 35 37 36 55 38 38 38 38 38 38 36 36 38 39 36 36 36 TANNINS 43 43 42 42 43 43 45 45 45 46 46 44 44 15954 15955 15950 15951 15952 15953 15956 15958 15960 15962 15963 15964 15965 FT BLANC FT BLANC SOFT FT ROUGE FT ROUGE FT ROUGE SOFT FT ROUGE SOFT TANNIN COMPLEX TANNIN ESTATE TANNIN REFRESH TANNIN RICHE TANNIN RICHE EXTRA UVATAN UVATAN SOFT 1 kg 1 kg 1 kg 5 kg 1 kg 5 kg 1 kg 1 kg 500 g 500 g 500 g 500 g 500 g 15681 15179 15169 15073 15070 15070K 15067 15149 15135 15161 15103 15804 15105 15679 15141 15198 15148 15138 15211 15165 15136 15887 15888 15662 15115 15100 15069 15069 ACTI-ML BOOSTER BLANC BOOSTER ROUGE FERMAID K FERMAID K FERMAID K (KOSHER) FERMAID O GO-FERM GO-FERM GO-FERM GO-FERM PROTECT INOCEL NOBLESSE (ICV) NUTRIENT VIT END OPTIMALO PLUS OPTIMUM WHITE OPTI-RED OPTI-RED OPTI-RED OPTI-WHITE OPTI-WHITE PHOSPHATE TITRES PHOSPHATE TITRES REDSTYLE REDULESS SIY 33 (FERMAID 2133) SIY CELL HULLS (YEAST HULLS) SIY CELL HULLS (YEAST HULLS)

MICROBIAL CONTROL 62 62 62 62 62 62 64 64 64 64 64 64 64 64 64 64 64 64 64 64 64 64 64 16405 16406 16407 16402 16400 16401 15777 15777 15777 15778 15778 15778 15780 15780 15780 15781 15781 15775 15775 15775 15776 15776 15776 LYSO-EASY LYSO-EASY LYSO-EASY LYSOVIN LYSOVIN LYSOVIN 2 g SO 2 INODOSE GRANULES 2 g SO 2 INODOSE GRANULES 2 g SO 2 INODOSE GRANULES 5 g SO 2 INODOSE GRANULES 5 g SO 2 INODOSE GRANULES 5 g SO 2 INODOSE GRANULES 100 g SO 2 INODOSE GRANULES 100 g SO 2 INODOSE GRANULES 100 g SO 2 INODOSE GRANULES 400 g SO 2 INODOSE GRANULES 400 g SO 2 INODOSE GRANULES 2 g SO 2 INODOSE TABLETS 2 g SO 2 INODOSE TABLETS 2 g SO 2 INODOSE TABLETS 5 g SO 2 INODOSE TABLETS 5 g SO 2 INODOSE TABLETS 5 g SO 2 INODOSE TABLETS (42/box) (42/box) (42/box) (48/box) (48/box) (48/box) 250 mL 1L 5L 500 g 1 kg 5 kg (40/box) (40/box) (40/box) (25/box) (25/box) (25/box) 1-4 5-19 20+ 1-4 5-19 20+ 1-19 20-59 60+ 1-14 15+ 1-4 5-19 20+ 1-4 5-19 20+

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16200 16203 16204 16205 16206 16208 16176 16175 16165 16172 16162 16173 16163 16171 16161 16174 16164 16170 16160

LALLZYME BETA LALLZYME CUVE BLANC LALLZYME EX LALLZYME EX LALLZYME EX-V LALLZYME EX-V SCOTTZYME BG SCOTTZYME CINN-FREE SCOTTZYME CINN-FREE SCOTTZYME COLOR PRO SCOTTZYME COLOR PRO SCOTTZYME COLOR X SCOTTZYME COLOR X SCOTTZYME HC SCOTTZYME HC SCOTTZYME KS SCOTTZYME KS SCOTTZYME PEC5L SCOTTZYME PEC5L

100 g 100 g 100 g 250 g 100 g 500 g 1 kg 1 kg 25 kg 1 kg 25 kg 1 kg 25 kg 1 kg 25 kg 1 kg 1 kg 1 kg 25 kg One liquid kilo of Scottzyme enzymes is approximately 890 mL.

FINING, CLARIFYING AND STABILIZING 76 76 76 76 77 77 77 77 77 77 77 78 78 78 78 79 79 79 80 80 80 76 78 80 80 80 15787 15788 15789 15802 15798 15799 15800 15770 15771 15772 15773 15782 15795 15796 15797 15801 15793 15794 15785 15786 15784 15036 15035 15790 15791 15792 BENTOLACT S BENTOLACT S BENTOLACT S CASEINE SOLUBLE COLLE PERLE COLLE PERLE COLLE PERLE CRISTALLINE PLUS CRISTALLINE PLUS FLASHGUM R LIQUIDE FLASHGUM R LIQUIDE GELOCOLLE INOCOLLE INOCOLLE INOCOLLE INOCOLLE EXTRA N1 INOGUM 300 INOGUM 300 POLYCACEL POLYCACEL POLYCEL SPARKOLLOID COLD MIX NF SPARKOLLOID HOT MIX NF VINIPROTECT VINIPROTECT VINIPROTECT 1 kg 5 kg 25 kg 1 kg 1L 5L 20 L 100 g 1 kg 1L 5L 1L 1L 5L 20 L 1 kg 1L 5L 1 kg 5 kg 1 kg 25 lb/box 25 lb/box 1 kg 5 kg 20 kg

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