4

2006
Fermentation Handbook
2220 Pine View Way

P.O. Box 4559
Petaluma, CA 94955-4559
Tel: 707-765-6666
Fax: 707-765-6674
Web: www.scottlab.com
Email: info@scottlab.com
Scott Laboratories, Ltd. (Canada)

950 Brock Road South, Unit 1
Pickering, Ontario L1W2A1
Tel: 905-839-9463
Fax: 905-839-0738
Web: www.scottlabsltd.com
Email: info@scottlabsltd.com
2006, Scott Laboratories, Inc. Printed in the United States
Scott Laboratories 2006 Fermentation Handbook
Scott Laboratories, Inc. (USA)
Welcome
Bringing Out The Best In Your Fruit
Welcome to the Scott Laboratories 2006 Fermentation Handbook. Our cover this year
illustrates the extensive variety of aromas associated with wine. We chose them not only
because they are descriptors we all recognize, but because they represent the components
that build a wines complexity and enhance its value. Sometimes achieving this complexity
means hands off. At other times it means active cellar intervention. In every case, it means
knowing the needs and capabilities of the fruit to optimize wine quality.
At Scott Laboratories we strive to provide you with the highest quality products to
bring out the best in your wines. We also work hard to provide you with the latest
information about wine processing and industry trends. Ros wines are becoming more
popular and weve included an article on winemaking styles and yeast choices for this
unique wine. We have included new charts to help you decide which fining agent or
yeast derivative nutrient to choose. This years Handbook also features two articles about
wine microbiology. One article discusses the AiroCide PPT system designed to reduce
TCA and airborne microbial contamination while the other reviews new techniques to
avoid, identify, and treat microbial problems.
The American website at www.scottlab.com continues to evolve. We have technical
data sheets, MSDS and non-GMO statements, technical articles, product descriptions,
and winemaking protocols such as how to treat grapes with rot. There is now also a
separate website geared specifically to the Canadian wine industry with text in both
English and French. It can be found at www.scottlabsltd.com.
Check out our new products section on pages 2 and 3, which briefly describes new
enzymes, bacteria, nutrients and yeast strains from Laffort and Lallemand.
We hope you find this Handbook useful and informative. We look forward to talking
to you soon!
Diana Burnett
Margaret Karrer
Jeanne Girardot
Annamarie Onnie Kyne
Jessica Just
Rebekka Swanson
Yeast Strains
pgs 4 22
Lallemand Yeast Varietal Chart.......................................................................................................4

Laffort Yeast Varietal Chart.............................................................................................................5
Premium Yeast Strains...................................................................................................................6
VI-A-DRY Yeast Strains.................................................................................................................13
Yeast Rehydration Protocol...........................................................................................................14
Method to Restart Stuck Fermentations......................................................................................15
Article: The Trend for Dry Ros................................................................................................16
Yeast Strain Quick Reference Chart.............................................................................................18
Encapsulated Yeast.......................................................................................................................20
Ferm. Mgmt
pgs 23 31
New Products.................................................................................................................... 23
Yeast Strains.................................................................................................................... 422
New Products
pgs 2 3
Table of Contents
Enological Enzymes...................................................................................................... 4852

Laffort Enzymes...........................................................................................................................48
Scottzymes...................................................................................................................................50
Enological Tannins......................................................................................................... 5358

Specialty Wines.............................................................................................................. 5960
General Tools.................................................................................................................. 6170
Oenosteryl Effervescent SO2 Tablets...........................................................................................61
Fining, Clarifying and Stabilizing Agents.......................................................................................61
Gelatins.........................................................................................................................................65
Turbi-Test Kit.................................................................................................................................66
Bench Trial Calculator and Conversions........................................................................................69
Product Storage and Stability Guidelines......................................................................................70
Scott Laboratories Order Form..................................................................................... 7176

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 indefinitely 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.
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Lysozyme ....................................................................................................................................41
Velcorin in Modern Winemaking...................................................................................................45
Article: Reducing Airborne Contamination Risks......................................................................47
Enzymes
pgs 48 52
Microbial Control Agents.............................................................................................. 4147
Tannins
pgs 53 58
MBR Malolactic Cultures..............................................................................................................34

Standard Malolactic Cultures........................................................................................................35
Malolactic Fermentation Management.........................................................................................36
Malolactic Bacteria Nutrition.........................................................................................................38
Article: Microbial Spoilage Seminar Renews Interest in Pediococcus and Biogenic Amines...39
Specialty Wines
pgs 59 60
Packaging and Equipment............................................................................................ 3233

Malolactic Bacteria........................................................................................................ 3440
General Tools
pgs 61 70
Nutrients for Alcoholic Fermentation............................................................................................23

Yeast Nutrients.............................................................................................................................24
Natural Yeast Derivative Nutrients................................................................................................28
Equipment
pgs 32 33
Fermentation Management.......................................................................................... 2331
New Products
New Products
pgs 2 3
Yeast Strains
Yeast Strains
pgs 4 22
Actiflore Ros
RX60
Selected for the production of fruit forward

ros wine particularly
to enhance aromatic
potential.
Ferm. Mgmt
pgs 23 31
Selected for the

production of
early-to-release
wines. Well-suited
for Syrah or
other red Rhne
varietals.
Equipment
pgs 32 33
See page 10
See page 11
ML Bacteria
pgs 34 40
Rhne 4600
Micro. Controls
pgs 41 47
Isolated from the

Ctes du Rhne
for its complex
aromatic notes.
Ideal for ros
wines and Rhne
whites.
Encapsulated Yeast
ProRestart 43
Acclimated to
high alcohol
and other harsh
conditions,
Uvaferm 43 is
now available in
an encapsulated
form!
See page 10
Enzymes
pgs 48 52
Tannins
pgs 53 58
BM4X4
See page 21
Specialty Wines
pgs 59 60
A blend of yeast
strains that combines the advantages of BM45 with
added fermentation
security.
See page 7
General Tools
pgs 61 70
New Products
pgs 2 3
New Products
Yeast derivative nutrient from the

ICV used in white and ros wines
to develop mid-palate intensity and
aromatic freshness.
Fortiferm
Natural yeast rehydration nutrient for difficult

musts. Sterols and polyunsaturated fatty acids
provide protection while nutrients nourish
healthy fermentations.
See page 28
Equipment
pgs 32 33
BoosterBlanc
Ferm. Mgmt
pgs 23 31
Yeast Strains
pgs 4 22
Nutrients
Lafase Fruit
LACTOENOS SB3
Instant
Optimizes the extraction of polyphenols

during maceration.
This malolactic
bacteria is adapted
to high alcohol and
low pH.
See page 49
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
See page 34
Enzymes
pgs 48 52
Malolactic Bacteria
Tannins
pgs 53 58
Enzyme
Micro. Controls
pgs 41 47
ML Bacteria
pgs 34 40
See page 26
Lallemand Yeast
New Products
pgs 2 3
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 30 years later,
the company has evolved into one of the worlds leaders in
yeast, bacteria and yeast derivatives.
Yeast Strains
pgs 4 22
dures and more fundamental research. In addition to these

in-house efforts, research programs, scientific papers and
ongoing collaborations link Lallemand with the most prestigious enology laboratories in Europe, Australia, South Africa
and the Americas. Lallemands strength is their ongoing
commitment to research and development and their ability
to communicate this information to the enology world.
Lallemands team of scientists in Toulouse, France focuses

on fermented beverage research. In Montreal, their emphasis is upon new strain development, production proce-
Reds:
Ferm. Mgmt
pgs 23 31
Refer to product descriptors and quick reference chart (on page 18) for more details.
Barbera
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
BRL97
L2056
ICV-D254
ICV-D21
VRB
ICV-D80
ICV-GRE
BM45
Cabernet Franc
ICV-D80
ICV-D254
ICV-GRE
ICV-D21
RC212
T73
BM45
BRL97
Cabernet Sauvignon
ICV-D254
ICV-D21
ICV-D80
ICV-GRE
BM45
L2056
BRL97
RC212
Grenache
ICV-GRE
L2056
71B
ICV-D21
ICV-D254
BM45
VRB
BRL97
Merlot
ICV-D21
L2056
ICV-GRE
ICV-D254
ICV-D80
T73
BM45
BRL97
Nebbiolo/Tempranillo
BRL97
ICV-D21
ICV-GRE
T73
L2056
VRB
BM45
Pinot Noir
W15
RC212
RA17
BRL97
ICV-GRE
BM45
W27
Sangiovese
T73
L2056
BM45
ICV-D21
ICV-GRE
ICV-D254
VRB
43
Syrah
ICV-D80
ICV-D21
L2056
ICV-GRE
BRL97
ICV-D254
W15
BM45
T73
Zinfandel
ICV-D21
BRL97
ICV-D80
43
ICV-D254
T73
BM45
L2056
VRB
RA17
Rhne 4600
ICV-D254 ICV-D80
43
Micro. Controls
pgs 41 47
Whites:
Enzymes
pgs 48 52
Chardonnay
DV10
CY3079
ICV-D254
ICV-D21
BA11
M69
Rhne 4600
BM45
Gewrztraminer
W15
DV10
R2
R-HST
W27
BA11
M69
ICV-GRE
Pinot Gris
SVG
DV10
W15
71B
BA11
R2
W27
ICV-GRE
R2
BA11
W15
W27
71B
ICV-GRE
R-HST
SVG
SVG
M69
BA11
Rhne 4600
R2
R-HST
ICV-GRE
ICV-K1 (V1116)
ICV-D21
M69
BA11
Rhne 4600
W15
R-HST
ICV-GRE
71B
Riesling
Sauvignon Blanc
Viognier
Tannins
pgs 53 58
Sparkling Base
DV10
EC1118 ICV-K1 (V1116)
Rhne 4600
R2
BA11
Ros, Dessert, Hybrids and Fruit Wines:

Specialty Wines
pgs 59 60
Ros
Rhne 4600
ICV-GRE
ICV-D21
W15
ICV-D254
RA17
71B
EC1118
R2
DV10
ICV-K1 (V1116)
43
R-HST
ProDessert BA11
ICV-D254
ICV-GRE
BM45
ICV-D80
71B
L2056
BRL97
R2
R-HST
ICV-GRE
W15
W27
DV10
ICV-K1 (V1116)
General Tools
pgs 61 70
French Hybrids (Red)
BM45
RC212
W15
RA17
ICV-D254
ICV-K1 (V1116)
ICV-GRE
American Cultivars
71B
ICV-K1 (V1116)
BA11
DV10
ICV-GRE
ICV-K1 (V1116)
DV10
71B
ICV-GRE
W15
EC1118
W27
Late Harvest/Icewine
Cynthiana Norton
French Hybrids (White)
Fruit Wines
Barbera
Z. F83
Z. F10
Z. F15
Cabernet Franc
Z. F15
Z. RX60
Z. F10
Z. RB2
Cabernet Sauvignon
Z. F15
Z. RX60
Z. F10
A. C (F33)
Grenache
Z. RB2
Z. F15
Z. F83
A. BJL
A. F5
Merlot
Z. F15
A. C (F33)
Z. F10
A. F5
Z. RB2
Nebbiolo/Tempranillo
Z. F15
Z. RB2
Z. F83
Z. RX60
Pinot Noir
Z. RB2
A. C (F33)
Z. F10
Sangiovese
Z. F83
Z. F15
Z. F10
Z. RX60
Z. RX60
Z. F15
Z. F10
A. C (F33)
Actiflore B
Z. RX60
A. C (F33)
Actiflore B
A. BJL
A. RMS2
Z. F15
A.= Actiflore
Whites:
Chardonnay
Z. VL2
Z. VL1
Z. ST
A. C (F33)
Gewrztraminer
Z. VL1
Z. ST
Z. VL3
Z. X5
Pinot Gris
Z. VL1
Z. VL3
Z. X5
Riesling
Z. VL1
Z. ST
Z. VL3
Z. X5
Sauvignon Blanc
Z. VL3
Z. X5
Z. VL1
Z. VL2
Viognier
Z. VL1
Z. VL2
A. C (F33)
A. RMS2
Actiflore B
A.= Actiflore
Tannins
pgs 53 58
Sparkling Base
Yeast Strains
pgs 4 22
Z.= Zymaflore
Micro. Controls
pgs 41 47
Zinfandel
Enzymes
pgs 48 52
Syrah
A. C (F33)
Ferm. Mgmt
pgs 23 31
Reds:
Equipment
pgs 32 33
Lafforts yeast strains include the premium Zymaflore and

Actiflore ranges. The Zymaflore yeasts were selected as
part of an ongoing collaboration between Laffort and the
University of Bordeaux. All strains were chosen for their
individual superiority under specific conditions and their
compatibility with particular grape varieties.
ML Bacteria
pgs 34 40
Laffort Oenologie began in 1895 in Bordeaux, France. Despite

(or perhaps because of) its location in this center of traditional winemaking, Laffort has always pursued innovation.
There has been an ongoing effort to develop state-of-the-art
products to address winemaker needs. Now approaching
its 111th harvest, Laffort offers a broad product line of
specialty items extending from yeasts used at harvest to
pre-bottling fining agents.
New Products
pgs 2 3
Laffort Yeast
Z.= Zymaflore
Ros, Dessert, Hybrids and Fruit Wines:

A. Ros
Z. VL1
Late Harvest/Icewine
Z. ST
Z. VL2
Cynthiana Norton
Z. F15
A. C (F33)
Z. RX60
French Hybrids (White)
Z. VL1
Z. VL2
Z. X5
French Hybrids (Red)
Z. F15
A. C (F33)
Z. RX60
American Cultivars
A. C (F33)
Z. VL2
A. C (F33)
Z. VL1
Fruit Wines
A.= Actiflore
Z.= Zymaflore
A. F5
Z. VL2
General Tools
pgs 61 70
Ros
Specialty Wines
pgs 59 60
Premium Yeast Strains

New Products
pgs 2 3
43
S. cerevisiae bayanus
BAYANUS (B)
Restart Stuck Fermentations, Syrah, Zinfandel, Sparkling Base
Restart Stuck Fermentations, Zinfandel,

Sangiovese, Syrah, Late Harvest, Icewine
#15215
500 g
Yeast Strains
pgs 4 22
#15134
500 g
Selected by Laffort Oenologies research laboratory
#15140
10 kg
(SARCO) for its strong ability to restart sluggish or stuck

fermentations even in high alcohol and low residual
sugar conditions.
Excellent fermentation characteristics including strong
kinetics, low VA production, low nitrogen requirements,
and high sugar and alcohol (18% v/v) tolerance.
Actiflore Bayanus is capable of fermenting juice at low
temperatures (10C/50F) while still producing intense
fermentation aromas (esters).
Suitable choice for sparkling wine produced by closed-tank
fermentation (Charmat process).
Isolated by Lallemand, in conjunction with the Inter-Rhne

Laboratory.
Notable for its powerful ability to restart stuck or sluggish ferFerm. Mgmt
pgs 23 31
Equipment
pgs 32 33
mentations due to high alcohol tolerance (18+%) and low relative

nitrogen needs.
Gives high-quality sensory results in high Brix red fermentations and helps maintain color, red fruit and cherry
characters.
Now available in encapsulated form (ProRestart 43). See page
21 for more information.
71B
S. cerevisiae cerevisiae
Riesling, Viognier, Sauvignon Blanc, Pinot Gris,

Gewrztraminer, Sparkling Base, Ros
ML Bacteria
pgs 34 40
Pinot Gris, Riesling, Grenache, Ros,

Red French Hybrids, American Cultivars, Fruit Wines
#15059
500 g
#15078
10 kg
#15117
Micro. Controls
pgs 41 47
in Portugal.
Promotes clean aromatic characteristics and intensifies
Research Institute) in Narbonne, France.
Enzymes
pgs 48 52
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.
BA11 is also available in encapsulated form (ProDessert
BA11). See page 20 for more information.
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
GoFerm or Fortiferm and early inoculation will help 71B
dominate in competitive conditions.
BJL
Tannins
pgs 53 58
Grenache, Zinfandel, Merlot
AC-
#15123
500 g
Isolated in the Beaujolais area for its ability to produce
Sauvignon Blanc, Pinot Gris
Specialty Wines
pgs 59 60
#15240
500 g
Selected in 1997 near the Estao Vitivinicola de Barraida
Isolated and selected by the INRA (National Agricultural
BA11
General Tools
pgs 61 70
fresh, up-front fruit in primeur or nouveau style wines.

Actiflore BJL has a good implantation due to a short lag
phase, a quick fermentation rate, medium nitrogen requirements, and good color extraction. Produces low volatile
acidity (VA) and H2S.
Enhances the berry-fruit flavors of Zinfandel and Merlot.
Highly effective at contributing aromatic complexity to
wines made from neutral white grape varieties, even
without low temperature fermentation.
500 g
Isolated by the University of Nantes (ITV), in collaboration with

Lallemand, from fermentations in the Loire region of France.
Lowers perception of acidity while retaining fresh fruit

and floral aromatics.
Produces low levels of sulfur dioxide (SO2) and hydrogen
sulfide (H2S) even in temperatures as high as 29C(85F).
Used in the Loire Valley on Sauvignon Blanc and Muscadet as a
complement to young, balanced dry or off-dry white wines.

BM45
BM4x4
Chardonnay, Sparkling Base, Gewrztraminer,

Pinot Gris, Late Harvest, Fruit Wine
500 g
A new and innovative blend of wine yeast strains with all the attributes
of BM45 plus even greater reliability for diverse conditions. The combination of yeast has been selected for a dependable fermentation with all
the advantages for which BM45 is renowned: balance, volume, stable
color, ML compatibility and complexity.
500 g
Isolated at the University of Torino 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.
May be blended with wines fermented with RA17 or
RC212 to achieve more complexity.
10 kg
New Products
pgs 2 3
EC-1118 (PRISE DE MOUSSE)

Sparkling Base, Late Harvest, Icewine, Fruit Wine
Cabernet Franc, Merlot, Pinot Noir, Viognier,

Chardonnay, American Cultivars, Fruit Wines
#15145
10 kg
C (STRAIN F33)
500 g
#15106
#15053
500 g
#15076
10 kg
Selected in the Champagne region by the Institut

Oenologique de Champagne at Epernay.
Isolated by Laffort Oenologies research laboratory (SARCO).

Has excellent kinetics and low nitrogen requirements. It
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 EC-1118 can produce high
amounts of SO2 (up to 50 ppm) and, as a result, may inhibit
malolactic fermentation.
will ferment over a wide temperature range and has an

alcohol tolerance up to 14.5% (v/v).
Actiflore C (F33) creates wines with superior balance due
to high colloidal polysaccharide production.
It has been shown to produce highly complex white
wines, especially when barrel fermented.

ML Bacteria
pgs 34 40
Pinot Noir, Zinfandel, Barbera, Merlot, Nebbiolo
#15126
500 g
(SOEC) in the Champagne region and approved by the

Comit Interprofessionnel des Vins de Champagne (CIVC) in
Epernay.
Strong fermentation kinetics. Recognized for low foaming,
low VA production, and very low H2S and SO2 production.
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. DV10 is also
available in encapsulated form (ProRestart DV10 and ProElif). For more information, see page 20 and 21.
BRL97
#15062
Selected by the Station Oenotechnique de Champagne
#15102
DV10
Yeast Strains
pgs 4 22
(15C/59F). 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.
Ferm. Mgmt
pgs 23 31
gogne (BIVB).
It is a steady, slow fermenter even at cooler temperatures
del Vino Brunello de Montalcino and the University of Siena.

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 if nutrient starved.
In Italian red varietals, sensory descriptors include fruit jam,
rose and cherry liqueurs, sweet spice, licorice, cedar, and
earthy elements.
10 kg
Isolated by the Bureau Interprofessional des Vins de Bour-
Isolated in the early 1990s in collaboration with the Consorzio
#15176
#15082
Micro. Controls
pgs 41 47
10 kg
500 g
Enzymes
pgs 48 52
#15066
#15061
Tannins
pgs 53 58
500 g
Specialty Wines
pgs 59 60
#15064
Chardonnay, Pinot Blanc, Chardonel
Equipment
pgs 32 33
Sangiovese, Cabernet Sauvignon, Grenache,

Zinfandel, Nebbiolo, Chardonnay
CY3079
General Tools
pgs 61 70
In reds, it develops aromas of red berries, plums and currants
F5
which are popular for a Mediterranean style of wine.
Merlot, Grenache, Carignane, Cinsault, Mouvdre, Ros

#15122
500 g
Merlot, Syrah, Zinfandel, Cabernet Sauvignon, Chardonnay
New Products
pgs 2 3

Actiflore F5 is a quick starting fermenter with good
Yeast Strains
pgs 4 22
implantation characteristics and medium nitrogen

requirements.
Low sulfite producer and can ferment wines up to 14.5%
(v/v) alcohol.
Red Mediterranean varietals benefit from the enhancement of fruit and spice notes.
500 g
#15163
10 kg
during a special regional program run by the Institut

Coopratif du Vins (ICV) Natural Micro-Flora Observatory and Conservatory.
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 fore-mouth, mid-palate tannin structure, and
fresh aftertaste.
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.
F10
Ferm. Mgmt
pgs 23 31
Syrah, Sangiovese, Barbera, Cabernet Sauvignon,

Merlot, Cabernet Franc,
500 g
Isolated by Laffort Oenologie for its ability to enhance

Equipment
pgs 32 33
varietal character and terroir.
Has an alcohol tolerance up to 13.5% (v/v), medium nitrogen

requirements, and can produce H2S if nutrient starved.
Particularly suited for barrel aged wines.

Zymaflore F10 helps establish phenolic balance and the result-
ML Bacteria
pgs 34 40
ing wines are often described as elegant. Though the origin

was Bordeaux, it is equally suitable for other high end reds.
#15143
Isolated from one of the best Languedoc terroirs
#15121
ICV-D21
ICV-D80
Cabernet Sauvignon, Merlot, Syrah, Zinfandel
F15
#15125
500 g
#15133
10 kg
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Cabernet Sauvignon, Merlot, Zinfandel, Syrah, Barbera
Isolated by the ICV in 1992 from the Cte Rtie area of the
#15124
500 g
#15146
10 kg
Rhne Valley for its ability to ferment musts high in sugar

and polyphenols.
With proper nutrition, it 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 midpalate 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.

Zymaflore F15 is alcohol tolerant up to 14.5% (v/v) and
temperature tolerant to 15-30C(60-86F).
Notable for its high production of glycerol and consequent

lower sugar to alcohol conversions.
Is particularly useful in bringing out the best in grapes
coming from young vines that might otherwise show a
lack of phenolic structure.
F83
Specialty Wines
pgs 59 60
Sangiovese, Tempranillo, Nebbiolo, Grenache

#15172
ICV-D254
Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay
500 g
Isolated at the University of Florence, Italy by Laffort Oenologie.

Zymaflore F83 has a steady fermentation rate, low nitrogen
General Tools
pgs 61 70
requirements and can ferment up to 14.5% (v/v) alcohol.
#15094
500 g
#15021
10 kg
Isolated by the ICV from Rhne Valley Syrah fermentations.

It has been known to have an alcohol tolerance of up to
Recognized for its ability to synthesize high amounts of

glycerol (which helps create round, softer wines) while
respecting fresh and fruity varietal aromas.
16% (v/v) when the fermentation is aerated and the temperature is maintained below 28C(82F).

Sauvignon Blanc, Viognier, Gewrztraminer, Chardonnay

#15080
500 g
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 YANC.
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.
ICV-K1 (V1116)
Restart Stuck Fermentations, Sauvignon Blanc, Semillon,

Chenin Blanc, White French Hybrids, American Cultivars,
Sparkling Base, Fruit Wine
500 g
10 kg
R2
Riesling, Sauvignon Blanc, Gewrztraminer, Icewine,

White French Hybrids, Fruit Wine
Selected by the Institut Coopratif du Vin in Montpellier

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, ICV-K1 is the
most resistant to 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.
#15071
500 g
Isolated in the Sauternes region of Bordeaux by Brian

Croser of South Australia.
Has excellent cold temperature properties with the ability
to ferment in conditions as low as 5C(41F).
Tends to produce VA without proper nutrition.
R2 helps produce intense, direct fruit style whites by liberating fruity and floral fermentative aromas. In addition,
varietal characters are enhanced by the enzymatic release
of bound aroma precursors.
RA17
Pinot Noir, Gamay, Grenache, Ros

#15056
500 g
RA17 is a BIVB strain that was selected from the Burgundy region of France.
continued on next page
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
M69
Equipment
pgs 32 33
up-front fruit. Under short skin contact regimens (3 to 5

days), 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
delivering a big fore-mouth impact.
#15077
Isolated and selected in the northern Ctes du Rhne by
ML Bacteria
pgs 34 40
volatile acidity.
In reds, it does well with fresh Rhne style wines with
#15063
10 kg
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 L2056 have been shown to be interesting and complex when blended following fermentation
with wines made with T73 or ICV-D254.
Selected in the Cornas area of the Rhne Valley in 1992.

Rapid starter, it can ferment to 15% (v/v) alcohol with low
#15180
Micro. Controls
pgs 41 47
10 kg
500 g
Enzymes
pgs 48 52
#15142
#15072
Low producer of SO2 and VA over a wide temperature
Cabernet Franc, Grenache, Cabernet Sauvignon,

Merlot, Syrah, Chenin Blanc, Riesling, Ros
500 g
Syrah, Grenache, Barbera, Zinfandel, Red French Hybrids
the ITV.
ICV-GRE
#15101
L2056
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
aromas together with mild spiciness. On the palate it contributes a high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.
When used for white wines, (particularly Chardonnay), NEW
SIZE
sensory descriptors include butterscotch, hazelnut and
almond aromas.
General Tools
pgs 61 70
In red wines ICV-D254 develops ripe fruit, jam and cedar
Proper nutrition is recommended to avoid the formation of
New Products
pgs 2 3
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.
Riesling, Gewrztraminer, Sauvignon Blanc,

Viognier, White French Hybrids, Icewine
#15130
in the Heiligenstein region of Austria.
Tolerates fermentation temperatures as low as 10C(50F) and
alcohol levels up to 15%. In very cold fermentations, allow the

temperature to increase toward the end for a clean finish.
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.
Pinot Noir, Grenache, Nebbiolo, Merlot

Yeast Strains
pgs 4 22
500 g
Isolated by the ITV-SICAREX in Beaujolais.

Zymaflore RB2 is a killer strain with good fermentation kinetics,
Ferm. Mgmt
pgs 23 31
high alcohol tolerance (15% v/v) and low VA production.

Its natural enzymatic activity together with the low level of
anthocyanin fixation on the yeast lees at the end of fermentation leads to improved red and violet hues.
Chosen for its capacity to improve color intensity while respecting varietal organoleptics (particularly in Pinot Noir).
Equipment
pgs 32 33

#15167
Pinot Noir, Grenache, Cabernet Sauvignon, Chambourcin, Ros
ML Bacteria
pgs 34 40
500 g
#15097
10 kg
Micro. Controls
pgs 41 47
implantation even in wines with low turbidity (10 NTU), low

nitrogen (130 ppm) and low tank temperature (14C/57F).
Contributes floral nuances while optimizing varietal potential. It is an excellent choice for bringing the best out of
difficult conditions and raw material.
Recognized for its superb white wine fermentation capabilities in hot climates.
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
Noirs with good tannin structure.
RC212 wines may be blended with wines fermented with
RA17 or BRL97 to achieve more complexity.
Ros
Enzymes
pgs 48 52
Ros from Grenache, Syrah, Sangiovese, Zinfandel
Rhne 4600
#15175
500 g
Selected by the SARCO Laboratory of Laffort Oenologie.

Quick fermenting strain with good alcohol tolerance (up to
Ros, Viognier, Marsanne, Roussane, Chardonnay, Syrah,

#15171
500 g
Isolated by the SARCO Laboratory of Laffort Oenologie.

Demonstrates fast and complete fermentations with quick
Selected from fermentations in Burgundy by the BIVB.

Timely nutrient additions are recommended to avoid potential
RMS2
Chardonnay, Sauvignon Blanc, White Zinfandel, Hot Climate Whites
RC212
#15057
500 g
Selected from Riesling trials conducted from 1991 to 1996
RB2
#15132
R-HST
500 g
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
15% v/v), low temperature tolerance (13-17C/55-63F), and

low VA and H2S production.
Actiflore Ros produces fruity and floral notes (fermentative aromas) and has a high ester production.
Particularly recommended for production of premium
aromatic ros. Useful for blending.
Isolated from the Cte du Rhne.

Rhne 4600 has a short lag phase, low nutrient demand
General Tools
pgs 61 70
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.
10
RX60
SVG
in collaboration with the University of Bordeaux using a

new technology of phenotype screening.
Excellent fermentation kinetics with a high alcohol tolerance (up to 16% v/v).
With good nutrition, Zymaflore RX60 produces low VA
and low H2S.
Develops spicy, red fruit aromas, a balanced mouthfeel and intense color. Well suited for Syrah and other
Rhne varietals.
help naturally lower a wines acidity.
Notable for its ability to enhance typical Sauvignon Blanc

varietal character (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.
S. cerevisiae uvarum
T73
Sangiovese, Nebbiolo, Tempranillo, Zinfandel, Merlot
White, Red
#15091
500 g
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.
VL1
Viognier, Gewrztraminer, Muscat,

Chardonnay, Traminette, Fruit Wines
ST (Sauternes)
Late Harvest, Riesling, Gewrztraminer, Chardonnay

500 g
STEINBERGER (DGI 228)

#15086
10 kg
10 kg
General Tools
pgs 61 70
Riesling, Pinot Gris, Gewrztraminer

500 g
#15111
fermentation rate will ferment to dryness with a minimum of H2S, SO2 and VA production.
Notable for its beta-glucosidase activity on bound terpenes
(found in varieties such as Muscat, Gewrztraminer,
Viognier, and Chardonnay) that leads to excellent organoleptic results. This character also makes it useful for the
vinification of grapes infected with rot.
Low decarboxylase activity results in low production of
vinyl phenols and helps create wines with superior balance and elegance.
up to 15% (v/v) alcohol.

Due to a high sensitivity to SO2, a minimal addition of 50
ppm helps stop the fermentation (additional steps to stabilize the wine are required). This reduces the potential for
forming complex sulfur compounds.
#15084
500 g
Isolated and selected by the Bordeaux Institute of Oenology.

Given sufficient nutrients, Zymaflore VL1s relatively slow
Isolated by Laffort Oenologie.

Zymaflore ST is known for its production of sweet wines
#15087
Equipment
pgs 32 33
requirements and good alcohol tolerance (up to 16% v/v).
Recognized for its ability to enhance the natural aromas
ML Bacteria
pgs 34 40
Moderate speed fermenter with relatively low nitrogen
Micro. Controls
pgs 41 47
of Spain.
tale per lEnologia near Velletri, Italy.

Selected for its ability to ferment at very low temperatures in musts with low levels of suspended solids.
Produces higher glycerol and organic acids from sugars
under cool (<18C/64F) fermentation conditions, which may
explain the increased mouthfeel. The reduction in alcohol
ranges from 0.30.5% (v/v).
To ensure the dominance of S6U during fermentation, pay
extra attention to rehydration and inoculation since it does
not compete well with high indigenous yeast populations.
#15460
500 g
Isolated by Lallemand from fermentations in the Rioja
Isolated and studied by Dr. Ciolfi of the Instituto Sperimen-
10 kg
Selected in the Loire as a result of an ITV collaboration with Lallemand.

Will metabolize roughly 25% of the malic acid and will
S6U
#15096
#15164
Enzymes
pgs 48 52
500 g
New Products
pgs 2 3
Selected by the SARCO Laboratory of Laffort Oenologie
#15144
Yeast Strains
pgs 4 22
500 g
Tannins
pgs 53 58
#15162
Sauvignon Blanc, Pinot Gris, Reisling
Ferm. Mgmt
pgs 23 31
Syrah, Sangiovese, Zinfandel
Specialty Wines
pgs 59 60
Slow, cool fermenter with low foam production.

Reasonable alcohol tolerance (up to 13% v/v); high SO2 tolerance.
The betaglucosidase activity of Steinberger contributes
elegant aromas, especially in aromatic white wines.
11
VL2
Chardonnay, Viognier, Sauvignon Blanc,

Late Harvest, Chardonel
W15
Gewrztraminer, Riesling, Pinot Gris, Pinot Noir,

Syrah, Ros, French Hybrids, Fruit Wine
New Products
pgs 2 3
#15098
500 g
#15118
500 g
#15113
10 kg
#15119
10 kg
A Laffort Oenologie isolate selected initially for its abil-
Isolated in 1991 from the Swiss Federal Research Station
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ity to produce fresh Chardonnay wines with strong

varietal character.
Demonstrates good alcohol tolerance (15.5% v/v) and low
production of VA, H2S and SO2. It is a steady, slow fermenter even at cooler temperatures (13C/55F).
Acknowledged for moderate ester and high polysaccharide
production that results in intensified varietal aroma and
improved mouthfeel.
Zymaflore VL2s low decarboxylase activity results in
low production of vinyl phenols and helps yield wine with
clean aromas. Recommended for both tank and barrel
fermentations. Excellent option for elegant and fruity
Chardonnay production.
in Wdenswil.
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, W15 helps retain bright fruit characters
while optimizing mouthfeel and balance. It also performs
well with both Pinot Noir and cooler climate Syrah.
VL3
#15065
ML Bacteria
pgs 34 40
#15112
10 kg
swil, Switzerland.
Known for its slow and steady cold fermentation of white
Micro. Controls
pgs 41 47
wines and for its low heat production, making it an excellent choice when cool red wine fermentations are desired.
A low foamer that produces very low SO2 when properly
fed, resulting in MLF compatibility and making it a good
choice for organic wines.
Red color loss is minimized due to the strains low betaglucosidase production.
This strain was isolated by the Bordeaux Institute of Oenology.

Well-suited to aging on the lees and produces very low
levels of VA and SO2.
Fundamental research has found Zymaflore VL3 enhances
Enzymes
pgs 48 52
typical Sauvignon Blanc varietal characters and aromas

(mercaptopentanone, mercaptohexanol, etc.). Subsequent experimentation has found this to be true of other varieties,
such as Riesling and Pinot Gris.
Notable for excellent Sauvignon Blanc fermentations worldwide.
X5
Pinot Gris, Riesling, Gewrztraminer, Sauvignon Blanc

#15168
VRB
500 g
Selected by a new technology of phenotype screening
Tempranillo, Barbera, Sangiovese, Zinfandel

Tannins
pgs 53 58
#15173
500 g
Isolated at the Swiss Federal Research Station in Wden-
Sauvignon Blanc, Gewrztraminer, Riesling, Pinot Gris

500 g
Gewrztraminer, Riesling, Pinot Gris, Pinot Noir, Fruit Wine
#15020
W27 (WDENSWIL 27)
Specialty Wines
pgs 59 60
developed by the SARCO Laboratory of Laffort in collaboration with the University of Bordeaux.
Even in difficult winemaking conditions (low turbidity and
temperature), it sustains strong fermentation kinetics. Good
alcohol tolerance (15% v/v).
This strain helps reveal varietal aromas rich in citrus and
tropical fruit while contributing light, fresh floral notes.
With low VA and H2S production, Zymaflore X5 is well
suited for aromatic white varieties.
500 g
Selected by CIDA in Logroo, Spain.

Has a short lag phase and a steady fermentation rate with
General Tools
pgs 61 70
low VA production. With properly integrated nutrition,

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 perception, and can help soften high acid musts by
partially metabolizing malic acid.
Its flavor attributes are often described as ripe fruit, jam,
hazelnut and dried plums.
12
Vi-A-Dry Yeast Strains

MONTRACHET (DAVIS 522)

White
#15081
500 g
#15060
500 g
#15093
10 kg
#15074
10 kg
Isolated by the Geisenheim Research Station in Germany.

Notable for its ability to deliver slow, steady, and clean
Selected from the Pasteur Institute strain collection in Paris,

France by UC Davis researchers.
With proper nutrition, it has moderate fermentation kinetics
at 1029C(5085F) with low VA and SO2 formation.
This strain is sensitive to the killer factor, alcohol levels above
13% and to over-clarified musts (turbidity <50 NTU).
Considered neutral in sensory contribution.
fermentations.
Optimal fermentation temperatures range from
1525C(5977F).
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 (PRISE DE MOUSSE)
CHAMPAGNE (DAVIS 595)
White, Sparkling Base, Fruit Wine
White, Red, Sparkling Base, Fruit Wine

#15055
500 g
#15075
10 kg
#15085
500 g
#15083
10 kg
PM has good fermentation kinetics at temperatures be-
Equipment
pgs 32 33
New Products
pgs 2 3
White
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
CEG (EPERNAY II)
tween 1525C(5977F).
Selected by UC Davis researchers from the strain collec-
Moderate producer of VA and a low foam and H2S
tion at the Pasteur Institute in Paris, France.
producer.
This strain ferments between 1229C(5585F) and has
Has high SO2 and alcohol tolerances.
good SO2 tolerance.
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Enzymes
pgs 48 52
Micro. Controls
pgs 41 47
It is considered neutral in sensory contribution.
ML Bacteria
pgs 34 40
13
Easy Steps For Optimal Yeast Rehydration
New Products
pgs 2 3
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 23). 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.
Yeast Strains
pgs 4 22
To Use:
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
1. Suspend 2.5 lb/1000 gal (30 g/hL) of an

appropriate yeast rehydration nutrient
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 pages
25 and 26 for information on yeast
rehydration nutrients.
ML Bacteria
pgs 34 40
IMPORTANT:
If not using a yeast rehydration nutrient, water
temperature should begin at 40C(104F) to
avoid harming the yeast.
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
2. 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 15-30 minutes,
then stir gently again. Live yeast populations decline when allowed to stand
for more than 30 minutes.
Tannins
pgs 53 58
Note: Foaming is not an indicator of

yeast viability.
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
3. 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 cool 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.
4. 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 page 18). This will allow
the yeast a head start over indigenous organisms.
14
ACCLIMATION
9. Add 10% of stuck wine to the starter culture, and wait
20-30 minutes. (Example: For 1000 gal stuck wine, add 100
gal wine to starter culture.)
For Wines Stuck at >3Brix:
10. Add 20% of stuck wine to the starter culture and wait
20-30 minutes. (Example: For 1000 gal stuck wine, add
200 gal wine to the starter culture.)
BUILD-UP
1. Add yeast hulls 24-48 hours prior to restarting the fermentation. Rack off immediately before restarting. After
racking add another 2lb/1000 gal (25 g/hL) of yeast hulls.
11. Repeat Step 10, 2-3 more times to help acclimate the culture to both temperature and alcohol.
2. Select a yeast strain that is both alcohol tolerant and a

vigorous fermenter such as Uvaferm 43, ICV-K1 (V1116) or
Actiflore B.
Yeast Strains
pgs 4 22
8. Check the temperature of the yeast suspension. There

should not be more than 10C(18F) difference between the
yeast culture and the diluted wine. Cold temperatures
may shock the yeast cells. When the yeast suspension is
ready, add it to the mixture created in Step 6 and wait
20-30 minutes.
Ferm. Mgmt
pgs 23 31
7. If recommended yeast rehydration nutrients are NOT

selected for use, add 1.0-1.5 lb/1000 gal (12-18 g/hL) of complete yeast nutrient (Fermaid K) directly to the tank of
stuck wine. If yeast rehydration nutrients ARE used, add
0.5-1.0 lb/1000 gal (6-12 g/hL) of a complete yeast nutrient
directly to the tank of stuck wine.
Equipment
pgs 32 33
6. In the meantime, in another clean container mix equal

volumes of stuck wine and water. Generally, this would
be 5% of the total wine volume. (Example: For 1000 gal
stuck wine, use 50 gal water + 50 gal wine.)
ML Bacteria
pgs 34 40
When restarting a sluggish or stuck fermentation, yeast

biomass build-up 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 that is rich in micronutrients
and survival factors to the rehydration water increases
their bioavailabilty to the selected yeast strain and results in an increase of biomass. Consequently, the selected
re-start 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 eliminate the unwanted bacteria and provide a
cleaner environment for the new yeast culture to ferment
in (see page 41). Adding yeast hulls to the stuck wine prior
to restarting the fermentation may help reduce accumulated
toxins and improve chances for a successful restart.
New Products
pgs 2 3
Recommended Method to Restart Stuck Fermentations
For Wines Stuck at 1-2Brix:
4. Calculate the amount of appropriate yeast rehydration

nutrient at 1.25 times the amount of yeast to be used.
Dissolve the yeast rehydration nutrient in 20 times its
weight of clean, chlorine free, 43C(110F) water. (Example:
5 lb yeast rehydration nutrient x 20 = 100 lb, divided by
8.33 lb/gal water = 12 gal water needed). Mix the solution
gently. Allow the solution to cool to 40C(104F).
See protocol listed above, except in Step 7 reduce the complete yeast nutrient addition to 0.5 lb/1000 gal (6 g/hL).
For Wines Stuck at <1Brix:

See protocol listed above, except in Step 7 eliminate the
addition of a complete yeast nutrient (Fermaid K).
For alternative protocols, please visit our website:
www.scottlab.com.
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
5. When the yeast rehydration nutrient/water solution temperature has cooled to 40C(104F), slowly (over 5 minutes)
add yeast. Stir gently to mix and avoid clumping. Let suspension stand for 15-20 minutes.
Enzymes
pgs 48 52
3. Calculate the amount of yeast required for the total

volume of stuck wine at 3-5 lb/1000 gal (36-70 g/hL).
Tannins
pgs 53 58
12. Add the culture to the tank of stuck wine, or continue

with the 20% wine additions until the total volume of
stuck wine has been transferred into the starter culture.
Micro. Controls
pgs 41 47
INOCULATION
15
The Trend for Dry Ros

New Products
pgs 2 3
Yeast Strains
pgs 4 22
Premium dry ross represent a significant trend in Europe and in North

America. Production in both hemispheres has risen sharply in each of the
last two vintages.1 These wines have
an appeal to both the winemaker and
to the consumer. They move beyond the
blush paradigm into new territory.
as they arrive in the winery. These

wines are fermented in stainless steel
or neutral wood, usually have little skin
contact, and develop a light color and
fruity character.
He uses the saigne method on the

Syrah and Mourvdre as he prefers
the color of those varieties and the
direct to press methods (with little to
no color extraction) on the Grenache
and Cinsault. He used Zymaflore VL1
yeast for aromatics and ICV-GRE yeast
for mouthfeel in 2005.
Ferm. Mgmt
pgs 23 31
David Munksgard, winemaker of Iron

Horse Vineyards in Sonoma County,
uses the saigne method but with
a longer cold soak to produce his
Sangiovese and Pinot Noir ross. After
a seven day cold soak he drains the
wine for ros leaving the balance for
his red wine program. He then ferments the wine very cold (13C/55F).
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Although ross can be simply made

by blending white wines with a small
proportion of red wine, most of the
premium dry ross are made in one of
two more traditional French methods.
The saigne method requires a short
maceration on red grape skins and then
a bleeding-off period of the juice from
the skins, leaving a burst of color and
flavor. The wine is then fermented in
stainless steel or neutral barrels. The
second method, often used in Provence,
involves direct pressing of the grapes
Independent of method used, a key to

flavor intensity and fruitiness is the
choice of yeast. Randall Grahm of
Bonny Doon Vineyard attributes the
fruit forward qualities of American
ross to three factors: soil types, cold
fermentations and yeast selection2.
Don Brady, winemaker for Robert

Hall Winery in the Central Coast, uses
both methods for the production of his
popular Ros de Robles wine. His 2005
ros is a blend of four varieties; Syrah,
Cinsault, Grenache and Mourvdre.
Both Laffort and Lallemand have actively

placed an emphasis on ros production.
Recently, Laffort did a study to identify
and assay the key compounds in ros
wine aromas. They studied seven aroma
Laffort
Micro. Controls
pgs 41 47
Actiflore Ros yeast for ros production
Vintage Trials 2004 Grenache

Chart 1: Yeast Strain Comparison, Fermentation Profile Results
Enzymes
pgs 48 52
Tannins
pgs 53 58
Actiflore Ros
VL3
BJL
71 B
12.15
12.20
12.10
12.20
Residual sugar g/L
0.6
0.7
1.4
2.5
Total Acidity g/L Tartaric Acid
6.19
6.5
6.5
6.88
Volatile Acidity g/L Acetic Acid
0.19
0.2
0.17
0.17
pH
3.39
3.33
3.40
3.49
Alcohol % VOL
Specialty Wines
pgs 59 60
Chart 2: Yeast Strain Comparison, Ester and Aroma Contribution

Esters
Aroma
Actiflore Ros
VL3
BJL
71 B
Isoamyl Acetate
banana
6.3
2.86
5.2
6.71
Hexyl Acetate
peach
0.47
0.42
0.43
0.51
rose, tea
0.97
0.63
1.11
1.05
Phenyl-Ethyl Acetate
General Tools
pgs 61 70
Phenyl-2-Ethanol
Other Esters
Sum Total Esters
rose
48.8
15.8
49.5
35.8
4.59
6.82
5.19
6.15
61.13
26.63
61.43
50.22
16
1. Sawyer, Christopher. The Ros

Revolution. Vineyard and Winery
Management Jul/Aug 2005. pg 34.
2. Walker, Larry. Paint it Pink. Wines and
Vines November 2005. pg 116.
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ros wines are unique and therefore rely on specific processing tools
(maceration time and temperature, color
extraction, aromatic preservation) and
specific style choices (grape variety,
yeast strain, blending options) to bring
out their individuality. These are not
formula wines, but are open to the
creative touch.
Ferm. Mgmt
pgs 23 31
Lallemand strains W15 (isolated by

Swiss Federal Research Station in
Wdensil, Switzerland) and ICV-GRE,
ICV-D21, ICV-D80, and ICV-D254 (isolated
by Institut Coopratif du Vin in Montpellier, France) are continuing to be
recommended as good strains for ros.
Equipment
pgs 32 33
Lallemand is introducing Rhne 4600

yeast for ros production. Studies by
Lallemand done in the Provence region of France compared Rhne 4600
to a control yeast. Higher levels of
esters such as tropical (pineapple) and
fresh fruit (apple, pear, strawberry)
were produced (see Lallemand graph
below). Again, yeast selection provides
an important option to bring out

desired characters.
ML Bacteria
pgs 34 40
The release of 3MH and the production of PEA have been statistically
correlated to the yeast strain used in
alcoholic fermentation. The choice of
a suitable strain is thus a significant
factor in making fruity ros wine. For
example, Zymaflore X5 shows a remarkable ability to release 3MH from its

cysteinylated precursor and produce its
acetate (3MHA). It also generates small
quantities of fermentation esters. On
the contrary, the new strain Actiflore
Ros releases less of the volatile thiols
and produces more fermentation esters,
particularly isoamyl acetate (IA). It is
therefore possible to choose the yeast
strain to help create the desired aromatic
profile of wines before blending (see Laffort charts 1 and 2 below at left). See our
website at www.scottlab.com for the
complete article.
Lallemand
Rhne 4600 yeast for ros production
Vintage Trials 2005 Provence Region
Micro. Controls
pgs 41 47
compounds that had an impact on the

aromas of ros wines made from Merlot,
Cabernet Sauvignon and Cabernet Franc.
It appears that three compounds3mercaptohexan-1-ol (3MH) (described as
grapefruit and passion fruit), 3-mercaptohexyl acetate (3MHA) (box tree, passion
fruit) and phenyl-ethyl acetate (PEA)
(rose)contribute in distinct ways to these
ros wine aromas. In particular, the
wines with the highest 3MH, 3MHA and
PEA concentrations were found to taste
the fruitiest. On the contrary, -Damascenone (apple compote), isoamyl acetate
(IA) (banana) and phenyl-2-ethanol (PE)
(rose), contribute to the overall (though not
specifically varietal) aromatics. This was
also true for -ionon (violet).
Enzymes
pgs 48 52
Chart: Composition of wine esters with different selected wine yeast in ros wines
Hexyl acetate
(peach)
Ethyl hexanoate
(fruit, apple,
banana, pineapple)
Fermentation T: 14-16C/57-61F
Concentration ration (control = 100%)
Isoamyl acetate
(candy, banana)
General Tools
pgs 61 70
Ethyl butyrate
(strawberry, pineapple)
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Ethyl octanoate
(pineapple, pear, apricot)
17
Yeast Strain Quick Reference Chart
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
Yeast
Strain
43
71B
Actiflore B
BA11
BJL
BM45
BRL97
C (F33)
CY3079
DV10
EC1118
F5
F10
F15
F83
ICV-D21
ICV-D80
ICV-D254
ICV-GRE
ICV-K1 (V1116)
L2056
M69
R2
RA17
RB2
RC212
Rhne 4600
R-HST
RMS2
Ros
RX60
ST
SVG
T73
VL1
VL2
VL3
VRB
W15
W27
X5
Saccharomyces
cerevisiae Var.
bayanus
cerevisiae
bayanus
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
bayanus
bayanus
cerevisiae
bayanus
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
bayanus
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
bayanus
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
cerevisiae
Dry Whites
Ros/
R.S. Whites
Nouveau
Young Reds
Aged Reds
General Tools
pgs 61 70
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.
Champ.
Base
Second
Ferm.
Restart Stuck
Key: = Strongest Recommendation
The temperature column indicates general performance possibilities. It is not a substitute for sound
winemaking. Keep in mind that a yeasts ability to ferment within the given range will depend on
alcohol potential and other antagonistic conditions. 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.
1
18
Yeast Strain Quick Reference Chart
Key: EVC = Enhanced Varietal Character, M = Mouthfeel
The alcohol tolerance column indicates

performance possibilities in good
circumstances and conditions. Alcohol
tolerance may vary as circumstances
and conditions vary.
2
Relative Nitrogen needs refer

to how much Nitrogen one
strain requires relative to the
other strains on this chart.
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
43
71B
Actiflore B
BA11
BJL
BM45
BRL97
C (F33)
CY3079
DV10
EC1118
F5
F10
F15
F83
ICV-D21
ICV-D80
ICV-D254
ICV-GRE
ICV-K1 (V1116)
L2056
M69
R2
RA17
RB2
RC212
Rhne 4600
R-HST
RMS2
Ros
RX60
ST
SVG
T73
VL1
VL2
VL3
VRB
W15
W27
X5
New Products
pgs 2 3
Yeast Strain
Equipment
pgs 32 33
Relative Reaction
to 02 Additions
Low
Low
Low
Med
High
High
Med
Low
Low
Low
Med
Med
Med
Low
Low
ML Bacteria
pgs 34 40
Relative Nitrogen
Needs
Low
Low
Low
High
Med
High
Med
Low
High
Low
Low
Med
Med
Low
Low
Low
High
Med
Med
Low
Med
Med
Med
High
Med
Med
Low
Med
Low
Med
Med
High
Med
Low
High
Med
High
Med
High
Med
Med
Micro. Controls
pgs 41 47
Fast
Mod
Mod
Mod
Mod
Mod
Mod
Fast
Mod
Fast
Fast
Mod
Slow
Fast
Fast
Mod
Mod
Mod
Mod
Fast
Mod
Fast
Mod
Mod
Fast
Mod
Mod
Mod
Fast
Mod
Mod
Slow
Mod
Mod
Mod
Mod
Mod
Mod
Mod
Slow
Fast
Alcohol
Tolerance
18+%
14%
18%
16%
15%
16%
16%
14.5%
15%
18%
18%
14.5%
13.5%
14.5%
14.5%
16%
16%
16%
15%
18%
16%
15%
16%
15%
15%
16%
15%
15%
16%
15%
15.5%
15%
15%
16%
14%
15.5%
14%
17%
16%
14%
15%
Enzymes
pgs 48 52
Competitive
Factor
Neutral
Sensitive
Neutral
Sensitive
Sensitive
Yes
Yes
Yes
Sensitive
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Neutral
Yes
Yes
Yes
Yes
Yes
Sensitive
Yes
Neutral
Yes
Yes
Yes
Yes
Yes
Sensitive
Yes
Yes
Yes
Yes
Neutral
Neutral
Yes
Sensitive
Yes
Tannins
pgs 53 58
Ferm. Speed
Specialty Wines
pgs 59 60
Neutral
Esters
Esters
Esters, M
EVC, Esters
EVC, M
EVC
EVC, M
EVC, M
Neutral
Neutral
EVC
EVC, M
EVC, M
EVC, M
EVC, M
EVC, M
EVC, M
EVC, M
Esters
Esters
Esters, M
Esters
EVC
EVC
EVC
Esters
Neutral, M
EVC
Esters
EVC, Esters, M
EVC
EVC
Esters, M
EVC
EVC, Esters, M
EVC
EVC, M
EVC, M
EVC
EVC
Temperature
Range (F)
55 95
59 85
50 85
50 77
68 85
64 82
62 85
55 90
59 80
50 95
50 86
50 85
68 86
60 86
68 86
59 90
59 82
54 82
59 82
50 95
59 82
59 77
41 90
61 84
60 90
68 90
56 72
50 86
50 80
55 63
68 95
60 68
61 79
65 95
60 68
55 68
60 68
58 80
50 81
50 86
60 68
19
General Tools
pgs 61 70
Sensory Effect
Encapsulated Yeast
New Technology for Improved Winemaking
Encapsulated yeast beads are created containing Saccharomyces yeast cells and made of sterile alginate (a natural polysaccharide extracted from seaweed). Encapsulation allows substrates and metabolites to diffuse easily throughout the gel
without releasing yeast cells into the must or juice. Once encapsulated, 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.
New Products
pgs 2 3
Four encapsulated yeast products are available. Each has a unique winemaking application. ProDessert BA11 was developed for fermenting premium dessert wines. ProElif was developed for secondary fermentation in sparkling wine production. ProRestart DV10
and ProRestart 43 are intended for restarting sluggish or stuck primary fermentations.
Yeast Strains
pgs 4 22
Remove each bag when the desired residual sugar level
PRODESSERT BA11
is reached.
Double encapsulated yeast for premium dessert wine fermentation
Ferm. Mgmt
pgs 23 31
#15150
1 kg
#15158
ProMesh barrel bag
#15159
ProMesh tank bag
For more detailed information, technical data sheets are

available on our website at www.scottlab.com.
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual
sugar level. ProDessert BA11 was developed by Proenol (in
collaboration with Lallemand) to make this process easier
and more effective. When using ProDessert BA11, the arrest
of alcoholic fermentation is achieved by simply removing the
beads from the wine. Precautionary measures (i.e. sulfur 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 additions or drastic tank chilling may be reduced.
#15570
1 kg
ProElif 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 losing less
wine during disgorging. Traditional freezing and disgorging
methods are used to finish the process. The use of ProElif
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 has been used with
Opti-WHITE treated base wine with good results.
Recommended Dosage
Micro. Controls
pgs 41 47
100 g/hL
PROELIF
Double encapsulated yeast for secondary fermentation
in sparkling wine production
8.0 lb/1000 gal
Each 1 kilo bag will treat approximately 260 gallons.
To Use:
Enzymes
pgs 48 52
Remove the beads from the 4C(40F) storage tempera-
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
ture and allow them to adjust to room temperature.

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.
Distribute the beads evenly throughout the bag(s) to
ensure good contact with the rehydration solution.
In a clean container, add 40 g/L (151 g/gal) sugar into a
volume 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).
Once the sugar dissolves, add the bag(s) containing the
beads to the rehydration solution.
Wait 4-5 hours before inoculation. Note: The sugar solution does not get added to the juice.
Once the beads are properly rehydrated, suspend the
bag(s) in the juice at the start of fermentation.
Shake the bag(s) 2-3 times daily and stir tanks daily to
help eliminate CO2 adhering to the beads.
For ProElif to be successful, the base wine should fall

within these parameters:
Alcohol
11.5% (v/v)
Free SO2
15 mg/L
pH
3.0
Free Assimilable Nitrogen
100 mg/L
Calcium
100 mg/L
Protein Stability
stable
Tartaric Stability
stable
Fermentation Temperature
>
12C (54F)
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 pa-
20
contamination it is important that the base wine fall

within the above parameters.
Filter the base wine through a 0.45 micron sterile membrane filter the same day as bottling to avoid contamination during fermentation. Meticulous hygiene is essential!
Tirage liqueur must be filtered the same day as bottling.
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.
Add the beads directly to the empty bottles (adding
after filling is acceptable but before filling is often
easier). Temperature difference between the base wine
and ProElif should not exceed 10C (18F).
Add the tirage liqueur and cap the bottles.
Store the bottles on their sides for maximum contact
between the cuvee and the beads.
ProElif is temperature sensitive and the fermentation
environment should remain between 10-15C (50-59F).
Potential Alcohol
<
15.5% (v/v)
Free SO2
<
20 mg/L
pH
>
3.0
Volatile Acidity
<
0.61 g/L (acetic acid)

Optimal 20-22C (68-72F);
Range 12-25C (54-77F)
Temperature
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 SO2, 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.
For more detailed information, technical data sheets are

available on our website at www.scottlab.com.
May work as low as

10 g/L of sugar
Residual Sugar
Recommended Dosage
75 g/hL
PRORESTART 43
6.0 lb/1000 gal
Each one kilo bag will treat approximately 360 gallons.
Encapsulated yeast to restart sluggish or stuck fermentations

#15154
1 kg
#15158
ProMesh barrel bag
#15159
For use with ProDessert & ProRestart
ProMesh tank bag
Uvaferm 43 yeast strain has been acclimated to high alcohol

and other harsh conditions prior to being encapsulated. All the
benefits of Uvaferm 43 yeast with the ease of use of the encapsulated form. ProRestart 43 is easy to use and follows the same
guidelines as ProRestart DV10. See below for instructions.
#15158
ProMesh barrel bag
#15159
ProMesh tank bag
ProMesh barrel bag
#15159
ProMesh tank bag
bag. One kilogram of beads will treat 360 gallons,

or 6 barrels.
For ProDessert use 2 bags/barrel containing 109g/bag.
One kilogram of beads will treat 260 gallons, or 4 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 DV10
1 kg
#15158
Barrel Bags:
For ProRestart use 2 bags/barrel containing 82g/
Encapsulated yeast to restart sluggish or stuck fermentations

#15152
ProMesh Bags
ProRestart DV10 was created by Proenol (in collaboration

with Lallemand) for completing sluggish and stuck fermentations easily and effectively. It is Lalvin DV10 (S. bayanus)
21
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Prepare the base wine according to normal protocols.

To reduce the risk of haze formation and microbial
Ferm. Mgmt
pgs 23 31
To Use:
Equipment
pgs 32 33
ProRestart 43 and ProRestart DV10 are easy to use and

can be effective when utilized within the following specific
wine parameters:
ML Bacteria
pgs 34 40
Note: Each 1 g of ProElif beads is equivalent to 4-6 million active

cells/mL of wine.
Micro. Controls
pgs 41 47
1.0-1.5 g/750 mL bottle
Enzymes
pgs 48 52
133-200 g/hL
Tannins
pgs 53 58
Recommended Dosage
Specialty Wines
pgs 59 60
that has been acclimated to high alcohol and other harsh

conditions prior to being encapsulated in the alginate bead.
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 help preserve wine quality.
General Tools
pgs 61 70
rameter is over the limit, try to compensate with the others

or ferment at a higher temperature.
STEP 2: Bead Rehydration
New Products
pgs 2 3
To Use:
First analyze the sluggish or stuck wine for microbial contamination. If necessary, treat the wine prior
to adding the ProRestart 43 or ProRestart DV10. For
microbial contamination see information on lysozyme
on pages 4144.
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 must. It is
only necessary to aid in encapsulated yeast activation.
Yeast Strains
pgs 4 22
Wait between 2 and 12 hours (see chart below for the
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
STEP 1: Preparation of Stuck Wine

and Addition of
Beads to ProMesh
Nylon Bags
Add 25-30 g/hL
(2.0-2.5 lb/1000
gal) yeast hulls to
the stuck wine
24 hours prior to
bead addition.
Remove the encapsulated yeast
beads from the
recommended 4C
(~39F) storage temperature and allow them to adjust to
room temperature. This will avoid thermal shock to
the encapsulated yeast.
Recommended Dosage: 75 g/hL (6.0 lb/1000 gal)
Place the beads in the ProMesh nylon bags before rehydrating. See ProMesh bags (page 21) 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.
recommended rehydration length) before adding the

beads to the must.
Potential
Alcohol % (v/v)
Hours of Soaking
Required
13
20 g/L
13.5
40 g/L
14
60 g/L
14.5
80 g/L
15
100 g/L
10
15.5
120 g/L
12
Enzymes
pgs 48 52
Tannins
pgs 53 58
STEP 3: Addition of
Beads to Stuck Wine
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.
Alginate + Yeast
Alginate
Photo of a beads
interior, taken with
an electronic Microscope (courtesy Univ.
Minho.Portugal).
Sugar
Concentration
Drawing of an encapsulated yeast
Specialty Wines
pgs 59 60
Regeneration Protocol
The encapsulated yeast beads for ProDessert and Pro-
General Tools
pgs 61 70
Restart 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.
22
A major growth factor for a yeast cell is nitrogen. Yeast

Assimilable Nitrogen Content (YANC) target levels for
healthy fermentations vary by grape sugar content (Brix)
and maturity level. High Brix (B) must requires more nitrogen than low Brix must. For example, the 21B must target
YANC level is 200 mgN/L while a 27B must target YANC
level is 350 mgN/L (Bisson and Butzke). Supplementation
with Fermaid K, DAP or Thiazote in low and medium YANC
musts is recommended. To optimize the nitrogen uptake
during fermentation, use a yeast rehydration nutrient (see
product descriptions on pages 25 and 26) during yeast
rehydration. Later, add Fermaid K or Bioactiv (plus Thiazote)
at 13 sugar depletion. (See recommended Laffort and Lallemand addition rates on pages 24 and 26.)
Dominique Delteil (formerly of the ICV) suggests the following good fermentation management practices when dealing
with high Brix musts.
Yeast Strains
pgs 4 22
3. An alternative to increasing inoculation rates or selecting

another yeast is to add additional DAP/Thiazote at 13 sugar
depletion. In most musts (low or high sugar) a total of 150 mgN/L
is a sufficient amount of nitrogen to carry the yeast through
the exponential growth phase. It is during the stationary
phase when the yeast in high sugar conditions benefit from an
additional boost of nitrogen. This will help to prevent sluggish
fermentations. For this reason, in high sugar must (>25B) we
recommend you follow the same protocols as outlined above
with two modifications. For YANC < 300 mgN/L, add Fermaid
K at 13 sugar depletion. For YANC < 225 mgN/L, add Fermaid
K and DAP or Thiazote at 13 sugar depletion.
Ferm. Mgmt
pgs 23 31
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, however, can put a strain
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.
Equipment
pgs 32 33
Nutrients For Alcoholic Fermentation
New Products
pgs 2 3
Fermentation Management
tween 80-100 NTU).
Aeration or oxygen addition as soon as the fermentation is active (usually when 15 g/L sugar are fermented)
AND at 13 sugar depletion.
Keep the fermentation temperatures under 25C(77F) in
the initial days of fermentation and keep peak fermentation temperatures throughout the juice below 28C(82F).
Regular movement of the yeast during their death
phase toward the end of fermentation.
1. Select a yeast strain with lower relative nitrogen demands coupled with higher alcohol tolerance (e.g. DV10,
ICV-D21, or Actiflore B). For more complete options, refer
to the Yeast Quick Reference Chart on page 18.
2. Increase your yeast inoculum rate to 35 g/hL (2.8 lb/1000
gal). If the must is 25-30 Brix, inoculate with greater than
5x106 yeast cells/mL (2.8 lb/1000 gal). Inoculate with an
additional 1x106 yeast cells/mL (0.56 lb/1000 gal) for each
degree increase in Brix above 30. Higher inoculation levels
will yield elevated initial viable cell counts. This will have
a direct effect on the maximum cell density achieved at
the end of the exponential growth phase. This higher cell
density is needed to successfully convert all sugar to alcohol during the course of fermentation. When using a yeast
rehydration nutrient, be sure to maintain a dose ratio of 1
part yeast to 1.25 parts nutrient.
When inorganic nitrogen additions are NOT desired, we recommend that an appropriate yeast rehydration nutrient (please see
below for discussion of yeast rehydration nutrients) be added
during the yeast rehydration process and that either Fermaid
2133 (SIY 33) or Bioactiv be added at 13 sugar depletion.
If an indigenous yeast fermentation is desired and a Saccharomyces yeast is not used, nutrient supplementation is
highly important (K. Fugelsang, 1997). We recommend using
DAP or Thiazote at the end of lag phase and Fermaid K at
13 sugar depletion.
23
Micro. Controls
pgs 41 47
Monitor the initial juice turbidity level (optimum be-
Enzymes
pgs 48 52
In whites:
Tannins
pgs 53 58
Our nutrient addition rates and timing schedules have been

developed for 22B must. Today, however, a common scenario is to pick grapes in excess of 25B. This yields a higher
alcohol level and creates a more difficult environment for
the yeast. To compensate for high Brix musts (>25B), what
can be done? Adjustments can be successfully accomplished
in three ways:
Specialty Wines
pgs 59 60
(usually when 15 g/L sugar are fermented) AND at 13

sugar depletion.
Keep the fermentation temperatures under 25C(77F) in the
initial days of fermentation and keep peak fermentation
temperature throughout the must below 28C(82F).
Regular movement of the yeast during their death
phase toward the end of fermentation.
General Tools
pgs 61 70
Aeration or oxygen additions when the cap forms
ML Bacteria
pgs 34 40
In reds:
Determining the Nitrogen Content of Must

Yeast Assimilable Nitrogen Content (YANC) is composed of two
elements: 1) organic or assimilable amino nitrogen and 2) inorganic nitrogen or 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 YANC
have been associated with the production of unwanted sulfide
compounds as well as sluggish fermentations.
New Products
pgs 2 3
Yeast Nutrient YAN Contribution
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
Nutrient
Dose: 25 g/hL
(2 lb/1000 gal)
Dose: 30 g/hL
(2.5 lb/1000 gal)
YANC Source
Brix of
Must
Target YANC
Level
Bioactiv
2.5 mgN/L
3 mgN/L
Organic nitrogen
21
200 mgN/L
DAP
50 mgN/L
60 mgN/L
Inorganic nitrogen
23
250 mgN/L
Dynastart
17.5 mgN/L
21 mgN/L
Organic nitrogen
25
300 mgN/L
Fermaid K
25 mgN/L
*Exceeds TTB
Limits for Thiamin
Inorganic nitrogen (from DAP) and organic

nitrogen from autolyzed yeast
27
350 mgN/L
Fermaid 2133
(SIY 2133)
8 mgN/L
10 mgN/L
Organic nitrogen from autolyzed yeast
Fortiferm
7.5 mgN/L
10 mgN/L
GoFerm
7.5 mgN/L
10 mgN/L
Thiazote
52.5 mgN/L
*Exceeds TTB
Limits for Thiamin
Inorganic nitrogen
Alcohol and Tobacco

Tax and Trade Bureau
(TTB) thiamin addition
limit to wine or
juice = 0.60 mg/L
(0.005 lb/1000 gal).
27 CFR 24.246
ML Bacteria
pgs 34 40
Laffort Oenologie Wine Yeast Nutrients

Yeast Fermentation Kinetics and
Laffort Nutrient Feeding Schedule
Micro. Controls
pgs 41 47
2
3
Yeast
Biomass
Enzymes
pgs 48 52
Brix
Sluggish
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Initial Must YANC
Tannins
pgs 53 58
Recommended
Nutrient
Addition Rates
and Feeding
Schedule
LOW
(<125 mgN/L)
Lag
phase
Growth
phase
Stationary
phase
Death
Normal
phase
STEP 1
STEP 2
STEP 3
Add Dynastart (30 g/hL) to 20

times its weight in water, then
add active dried yeast
At the end of lag phase, add

Thiazote and/or DAP to bring
the total YANC to 150 mgN/L
At 1 3 sugar depletion,
add Bioactiv (50 g/hL)
plus Thiazote (25 g/hL)
MEDIUM
(125-225 mgN/L)
---------------
HIGH
(>225 mgN/L)
---------------
24
---------------
STEP 4
If the fermentation
becomes sluggish at
any time, add Bioactiv
( 60 g / hL)
DYNASTART
BIOACTIV
Provides yeast survival factors
To Use: Mix Dynastart in 20 times its weight of clean

43C(110F) water. For every 1 kg (2.2 lb) Dynastart, use
approximately 5 gallons of water. Let the mixture cool to
40C(104F) then add the active dried yeast. Slowly (over 5
minutes) add equal amounts must (juice) 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 14 for more details).
To Use: Dissolve Bioactiv in 10 times its weight in clean

water, must or juice. Once dissolved, add directly to must
(juice) to be fermented. After opening, each bag must be
used within a few hours.
Recommended Dosage
Recommended Dosage
30 g/hL
2.5 lb/1000 gal
NOTE: Dynastart is low in growth factors (inorganic nitrogen). If

must (juice) is deficient, a complimentary addition of inorganic
nitrogen (obtained by using 25 g/hL Thiazote or DAP) remains
necessary. Add at the end of lag phase.
1 kg
5 kg
GRANUCEL
#15350
1 kg
Granucel is composed of cellulose powder. Use with highly

clarified white and ros juice to add back solids and to help
keep yeast in suspension. Granucel can also be incorporated
into an existing nutrient blend to help promote a healthier,
faster fermentation. Add at the beginning of the fermentation to freshly pressed juice.
Thiazote is a yeast nutrient formulated to deliver a mixture

of inorganic nitrogen and thiamin. Use at the end of lag
phase to bring YANC levels to 150 mgN/L and/or at 13
sugar depletion to supplement the addition of survival factors provided by Bioactiv.
To Use: Dissolve Granucel in 10 times its weight in clean

water. Once dissolved, add directly to the juice while
mixing the tank.
To Use: Dissolve Thiazote in 10 times its weight in clean

water, must or juice. Once dissolved, add directly to must
(juice) to be fermented. Use within 1 hour of preparation.
Recommended Dosage
10-60 g/hL*
0.8-5.5 lb/1000 gal*
New Products
pgs 2 3
General Tools
pgs 61 70
*Each 10 g/hL of Granucel equals an approximate rise of 20 NTU.
Recommended Dosage
25 g/hL
2.5-3.5 lb/1000 gal*
Cellulose powder for overclarified juice
Provides yeast growth factors

#15345
30-40 g/hL*
THIAZOTE
#15346
4.0-5.5 lb/1000 gal
*When used in association with Granucel.
Maintain ratio of 1 part yeast to 1.25 parts nutrient.
50-60 g/hL
Yeast Strains
pgs 4 22
Dynastart has been scientifically formulated to provide a

crucial blend of yeast nutrients (yeast hulls, inert yeast, etc.)
which together form a complex of essential nutrients that
can be assimilated naturally by yeast. Dynastart use improves fermentation dynamics and decreases the formation
of acetic acid and sulfide compounds by maintaining yeast
metabolic pathways. It can also remove fermentation inhibitors, such as short chain fatty acids which are responsible
for slowing down yeast activity.
Ferm. Mgmt
pgs 23 31
Bioactiv is a yeast nutrient that provides winemakers the

option of adjusting survival factors and nitrogen levels independently. It is composed of sterols, long chain fatty acids,
vitamins, amino acids and cellulose powder. Bioactiv has
many applications. When inorganic nitrogen is NOT desired,
it can be added during a pumpover at 13 sugar depletion.
If a white or ros juice is too clear (low NTU), Bioactiv can
be combined with Granucel and added during a tank mixing to compensate for the low turbidity. It can also be added
to a sluggish fermentation (where the yeast activity is still
viable but kinetics are unacceptable) at any time to boost
fermentation performance. Use a dose of 60 g/hL(5.5 lb/1000
gal). In a stuck wine that is going to be restarted, add Bioactiv 48 hours prior to restarting the fermentation.
Equipment
pgs 32 33
5 kg
1 kg
ML Bacteria
pgs 34 40
#15336
#15340
Micro. Controls
pgs 41 47
1 kg
Enzymes
pgs 48 52
#15335
Tannins
pgs 53 58
Yeast rehydration nutrient
Specialty Wines
pgs 59 60
2 lb/1000 gal
Note: Each 10 g/hL dose yields 21 mgN/L inorganic nitrogen.

TTB Maximum Legal Dosage: 25 g/hL
25
Lallemand Wine Yeast Nutrients

Yeast Fermentation Kinetics and
Lallemand Nutrient Feeding Schedule
New Products
pgs 2 3
2
3
Yeast Strains
pgs 4 22
Brix
Yeast
Biomass
Sluggish
Equipment
pgs 32 33
Initial Must YANC
Ferm. Mgmt
pgs 23 31
Recommended
Nutrient
Addition Rates
and Feeding
Schedule
LOW
(<125 mgN/L)
Lag
phase
Growth
phase
Stationary
phase
Death
Normal
phase
STEP 1
STEP 2
STEP 3
Add GoFerm (30 g/hL) to 20 times its

weight in water, then add active dried yeast
At the end of lag phase, add DAP to

bring the total YANC to 150 mgN/L
At 1 3 sugar depletion,
add Fermaid K (25 g/hL)
ML Bacteria
pgs 34 40
MEDIUM
(125-225 mgN/L)
---------------
HIGH
(>225 mgN/L)
---------------
---------------
DAP may be added, see above
At 1/3 sugar depletion,

add Fermaid K (25g/hL)
DIFFICULT
CONDITIONS
Add Fortiferm (30 g/hL) to 20 times its

weight in water, then add active dried yeast
Fortiferm
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
To Use: Mix Fortiferm in 20 times its weight of clean

43C(110F) water. For every 1 kg (2.2 lb) Fortiferm, use
approximately 5 gallons of water. Let the mixture cool to
minutes) add equal amounts of must (juice) to 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 14 for more details).

for difficult or stuck fermentations
#15103
2.5 kg
Fortiferm is a natural yeast rehydration nutrient developed

specifically for problem musts and stuck fermentations.
Difficult fermentation conditions may include overripe fruit
(>28 Brix), marginal fruit quality (poorly developed fruit,
Botrytis, rot, high bacteria count, insecticide or fungicide
residue), low nutrient levels and overclarified juice.
Recommended Dosage
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
Fortiferm is the result of a multi-year study of problem fermentations by Lallemand and Institut National de Recherche
Agricole (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
Natstep (NAtural STerol Protection) process was designed
to meet these fermentation challenges.
30 g/hL
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 Fortiferm.
GOFERM
General Tools
pgs 61 70
Fortiferm 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. Fortiferm provides a
combination of protective and nutritive benefits for optimal
fermentation results.
#15149
1 kg
#15135
2.5 kg
#15161
10 kg
GoFerm is a natural yeast rehydration nutrient containing

a balance of micronutrients. It was developed to enhance
kinetics and thereby potentially avoid problem fermentations.
26
Recommended Dosage
25 g/hL
Note: Due to high nutrient requirements, some yeast strains may

benefit from an extra feeding at 2/3 sugar depletion (see Yeast
Quick Reference Chart, page 18).
To Use: Mix GoFerm in 20 times its weight of clean

43C(110F) water. For every 1 kg (2.2 lb) GoFerm, use approximately 5 gallons of water. Let the mixture cool to
minutes) add equal amounts of must (juice) 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 14 for more details).
#15070K
To Use: Fermaid K (Kosher) should be hydrated before

adding to an active fermentation to avoid CO2 release and
overflowing of tanks or barrels.
2.5 lb/1000 gal
#15100
12.5 kg
Fermaid 2133 (SIY 33) 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.
Fermaid 2133 (SIY 33) will help supplement the alpha amino
nitrogen component of YANC. Add to organic wines at 13
sugar depletion when inorganic nitrogen is NOT desired.
Fermaid K is a blended complex yeast nutrient that supplies

ammonia salts (DAP), 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 inactive yeast. For
best results, Fermaid K should be used in conjunction with
an appropriate yeast rehydration nutrient (such as GoFerm
or Fortiferm) to assure proper nutrition of cultured yeast
from rehydration through completed fermentation.
Unlike Fermaid K, Fermaid 2133 (SIY 33) does not contain

added ammonia salts (DAP) or micronutrients.
At 1/3 sugar depletion:
To Use: Fermaid 2133 (SIY 33) should be hydrated before

adding to an active fermentation to avoid CO2 release and
overflowing of tanks or barrels.
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 con-
Recommended Dosage
25 g/hL
27
2 lb/1000 gal
New Products
pgs 2 3
Enzymes
pgs 48 52
10 kg
Tannins
pgs 53 58
#15070
Autolyzed yeast
Specialty Wines
pgs 59 60
2.5 kg
FERMAID 2133 (SIY 33)
Complete yeast nutrient
2 lb/1000 gal
General Tools
pgs 61 70
25 g/hL
Micro. Controls
pgs 41 47
Recommended Dosage
FERMAID K
#15073
10 kg
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.
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 GoFerm.

FERMAID K (Kosher)
Recommended Dosage
30 g/hL
2 lb/1000 gal
Yeast Strains
pgs 4 22
To Use: Fermaid K should be hydrated before adding to an

active fermentation to avoid CO2 release and overflowing
of tanks or barrels.
Ferm. Mgmt
pgs 23 31
GoFerm 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, Superfood)
during the rehydration phase can be toxic to the yeast.
Equipment
pgs 32 33
tained in Fermaid K is utilized much more efficiently than

from the ammonia salts.
The cell wall fractions in Fermaid K absorb medium chain
fatty acids that are toxic to the yeast. They also provide
nucleation sites to help keep the yeast in suspension.
ML Bacteria
pgs 34 40
Suspend GoFerm 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.
hulls can help promote cell growth and increase fermentation

kinetics.For severe conditions,such as botrytized 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.
VI-A-DRY Inactive Yeast Hulls
#15069
<55 lb
55 lb Bag
To Use: Yeast hulls should be hydrated before adding to

an active fermentation to avoid CO2 release and overflowing of tanks or barrels.
25 g/hL
2 lb/1000 gal
wines, however, turbidity may increase and further

clarification time may be needed.
BIOLEES
Recommended Dosage
1 kg
30-70 g/hL
White, Ros
Contributes mouthfeel and colloidal balance
#15179
2.5 kg
BoosterBlanc is the newest yeast derivative nutrient from Lallemand. It was developed from an ICV strain for white and ros.
BoosterBlanc increases mid-palate intensity and fresh varietal
fruit aromas while bitterness, vegetal and chemical perceptions
are diminished. 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).
BoosterBlanc 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. BoosterBlanc
greatly complements premium whites or ross from mature
grapes that are fermented with ICV-D21 and ICV-GRE.
Sauvignon Blanc, 2005
Booster Blanc 30 g/hL on juice + Fermaid
Lab trials are always recommended to determine the best

dosage and the treatment time needed. Open bags should be
used up rapidly but sealed bags have a 3 year shelf-life. Store
in a dry, odorless environment at 0-22C(32-72F).
28
s
es
rn
es
t te
Bi
yn
ge
in
Dr
nc
s
es
hn
tr
As
id
it y
ug
Ro
el
fe
th
ou
Ac
m
Ja
M
ts
ed
Ci
Fr
ui
tru
nn
General Tools
pgs 61 70
To Use: Dissolve Biolees in 5 times its weight in water.

Add while mixing. Biolees normally has a rapid flocculation effect that ultimately reduces turbidity. In some
Ca
Specialty Wines
pgs 59 60
Control
sy
Enzymes
pgs 48 52
Laffort Oenologie further investigated how these peptides

could be isolated and extracted from yeast. Their work
resulted in the production of Biolees. Biolees can be added
during primary fermentation or toward the close of malolactic
fermentation. In addition to nutritive benefits, when added at
the later stage, it can provide a similar positive sensory impact
to sur lie aging and stirring while reducing time and labor. In
3-5 weeks Biolees can impart a perception of sweetness and
mouthfeel that would normally take a few months of barrel
aging and stirring. It also improves balance and eliminates
specific harsh phenolics in a manner similar to sur lie aging.
Tannins
pgs 53 58
Micro. Controls
pgs 41 47
The original project, directed by SARCO and the Bordeaux

Institute of Enology, demonstrated that the enhanced mouthfeel character is due to a specific fraction of peptides released
during autolysis. These naturally occurring peptides add a
sweetening effect while improving overall mouthfeel. These
characters are significant at threshold levels as low as 16 ppm.
2.4-5.0 lb/1000 gal
BOOSTERBLANC
al
ML Bacteria
pgs 34 40
The time honored practice of lees aging and stirring is

known to increase sweetness and to reduce the perception
of acidity and phenolic bitterness in white or red wines.
The scientific dynamics of this process were not understood
until recently. Extensive research, sponsored by Laffort Oenologie, was undertaken to determine what mechanism contributed the positive sensory impact during yeast autolysis.
as
#15360
ic
Equipment
pgs 32 33
Red, White
Contributes sur lie effect
Gr
Intensity ASDQ (ICV panel, 2006)
Ferm. Mgmt
pgs 23 31
Natural Yeast Derivative Nutrients
em
Yeast Strains
pgs 4 22
Recommended Dosage
Ch
New Products
pgs 2 3
Inactive yeast hulls (yeast ghosts or skeletons) are a preparation

of the insoluble fraction of whole yeast cells (i.e.cell wall
membranes).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
2.5 lb/1000 gal
Note: Dosage should be increased when grapes are affected by

>15% rot or when an anaerobic fermentation is desired.
BOOSTERROUGE
Red
Contributes tannic intensity
2.5 kg
BoosterRouge originates from a specific wine yeast isolated and selected by the ICV. The yeast macromolecules in
BoosterRouge 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, BoosterRouge wines are perceived as having higher fore-mouth
volume and tannic intensity as well as fresher aromatic
sensations. BoosterRouge complements short maceration premium reds fermented with ICV-GRE for mid-palate intensity
and fresh varietal aromas. Sensations of aggressive and
drying tannins are avoided. In ultra premium reds from
balanced ripe mature grapes, BoosterRouge shows good
synergy with ICV-D254 and ICV-D21. Licorice aromas and
mid-palate intensity are enhanced. BoosterRouge may also
be added during the latter part of alcoholic fermentation to
contribute tannin intensity.
Grenache, 2002

Control
Color intensity
Overall
Quality
More
Less
Mouthfeel
increase
To Use: Dissolve 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 pumpover. Opti-RED can
also be added directly to the crusher. If adding later, add
during a pumpover or during tank mixings. This product
is partially soluble and should be checked for proper resuspension before the addition is made.
Recommended Dosage
Red
Enhances mouthfeel
#15138
2.5 kg
Astringency
Bitterness
OPTI-RED
1 kg
ML Bacteria
pgs 34 40
Reds (early addition)
227 g/ton
0.5 lb/ton
Reds (later addition)
20-30 g/hL
1.6-2.4 lb/1000 gal
General Tools
pgs 61 70
Opti-RED is a unique inactivated yeast derivative nutrient.

It is the product of a specific refining process which results
Micro. Controls
pgs 41 47
Experimental winery, INRA-Montpellier (France). Opti-RED @ 30

g/hL, during maceration. Professional tasters (14) after 6 months
aging. Sensory values from 1-10.
2.5 lb/1000 gal
#15148
Mouthfeel
Astringency and bitterness decrease
Recommended Dosage
Equipment
pgs 32 33
Opti-RED
Overall Intensity:
To Use: Dissolve BoosterRouge in 10 times its weight in

must or water. BoosterRouge can be added directly to the
crusher or later during a pump-over. This product is partially soluble and should be checked for proper re-suspension before the addition is made.
30g/hL
Enzymes
pgs 48 52
#15169
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
30 g/hL
New Products
pgs 2 3
Recommended Dosage
Yeast Strains
pgs 4 22
To Use: Dissolve BoosterBlanc in 10 times its weight in

water or must. BoosterBlanc is only partly soluble; stir to
maintain suspension just before addition.
Ferm. Mgmt
pgs 23 31
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 excrete 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, rounder mouthfeel 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.
29
Treatment of Wines with Sulfur OffOdors Using Yeast Derivative Nutrients
OPTI-WHITE
White
For increasing quality; protects fresh aromas
#15165
1 kg
#15136
2.5 kg
New Products
pgs 2 3
Opti-RED and Opti-WHITE are both useful tools in the

management of negative sulfur compounds. Recent trials
have shown that yeast derivative nutrient additions diminish sulfur compounds in fermentation. For an illustration of
the impact of Opti-WHITE, please see the chart below which
documents experiences of the Geisenheim Institute.
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
After an extensive three year research program, Lallemand

introduced this natural yeast derivative nutrient for use in
white wine production. When added to the juice at the onset
of fermentation, Opti-WHITE increases mouthfeel, 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-oxidants. These anti-oxidative properties work synergistically with SO2 allowing the winemaker
to 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.
Opti-WHITE Impact
3
Control
OptiWHITE
2.5
2
1.5
Chardonnay, 2004
1
Acidity
Equipment
pgs 32 33
Opti-WHITE
Control
0.5
Balance
Mouthfeel
0
ML Bacteria
pgs 34 40
More
Methanethiol
Sauvignon Blanc, 2004

Addition to the juice @30g/hL
Herbaceous
Structure
Micro. Controls
pgs 41 47
H2S
Positive impact of Opti-WHITE:

significant decrease of the negative sulfur compounds.
Overall Intensity:
Winemaking and sulfur compounds analysis

by Geisenheim Institute, Germany.
Less
Dryness
Bitterness
Dominique Delteil (formerly of the ICV and now a Lallemand

consultant) has found that Opti-RED has an intense sponge
effect adsorbing sulfur compounds and diminishing their
perceived odors. This enables the winemaker to reduce the
use of copper. For the complete discussion of Dominique
Delteils Good Practices for Treatment of Sulfur Off-Odors,
visit our web page at www.scottlab.com.
Sensorial Impact in a Chardonnay, Maconnais Villages, 2004

Addition to the juice @30g/hL
Enzymes
pgs 48 52
Tannins
pgs 53 58
To Use: Dissolve 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.
Specialty Wines
pgs 59 60
Recommended Dosage
25-50 g/hL*
2-4 lb/1000 gal
* Use 50 g/hL for maximum anti-oxidative properties.
General Tools
pgs 61 70
Note: 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.
30
RED WINE
BOOSTERROUGE
OPTI-RED
(40-60 g/hL)
3.2-5.0 lb/1000 gal
Toward the end

of AF
Non-barrel fermented Chardonnay. After

dissolving Biolees, treat wine with supernatant only
Develop mid-palate intensity and

increase aromatic freshness
(30 g/hL)
2.5 lb/1000 gal
Juice
Low to mid maturity grapes; Wine fermented with ICV-GRE
Increase aromatic structure and

complexity; Limit dryness and
alcohol perception
(20-30 g/hL)
1.6-2.5 lb/1000 gal
Juice
High maturity grapes; Wine fermented

with ICV-D21
Prevent off-aromas and oxidation;

Increase mouthfeel and structure
(25-50 g/hL)
2.0-4.0 lb/1000 gal
Juice
Aromatic varietals; Low SO2 winemaking

techniques; Low concentration grapes
Increase mouthfeel and structure; Tank or barrel aging
(25-50 g/hL)
2.0-4.0 lb/1000 gal
Toward the end

of AF
Low maturity grapes; High acidity wines;

High yield grapes
Increase aromatic freshness;

Slight contribution to mouthfeel;
Tank or barrel aging
(10-20 g/hL)
0.8-1.6 lb/1000 gal
Juice or toward
the end of AF
Crisp-style Sauvignon Blanc; Aromatic

Germanvarietals (Riesling)
Decrease alcohol perception;

Reduce bitterness or green character; Facilitate wood integration; Oak barrel aging
(10-30 g/hL)
0.8-2.5 lb/1000 gal
Toward the end

of AF
High alcohol Viognier; Oak-aged Chardonnay. Prefer lower dosage for high
maturity grapes
Improve overall wine balance;

Eliminate harsh phenolics; Enhance
mouthfeel (perception of sweetness)
(60 g/hL)
5 lb/1000 gal
Toward the end

of AF
Low to mid maturity grapes
Increase mid-palate intensity
(30-40 g/hL)
2.5-3.2 lb/1000 gal
Must
Mid-range red wines from high yield

vines; Wine fermented with ICV-GRE
(Merlot, Cabernet Sauvignon, Cabernet
Franc); Wine fermented with ICV-D21
(Syrah, Zinfandel, Grenache or Mourvdre)
Develop aromatic/spicy notes

and tannic intensity in the
mid-palate
(20-30 g/hL)
1.6-2.5 lb/1000 gal
Must
High maturity grapes; long maceration;

Wine fermented with ICV-D80 (Zinfandel, Carignane, Grenache, Sangiovese
Mourvdre); Wine fermented with ICVD21 (Syrah, Merlot)
Color and tannin stabilization;

Increase overall wine balance
(20-40 g/hL)
1.6-3.2 lb/1000 gal
Must
High maturity grapes; Long maceration

(Merlot, Syrah)
Decrease alcohol perception;

Facilitate wood integration; Oak
barrel aging
(10-30 g/hL)
0.8-2.5 lb/1000 gal
Toward the end

of AF
High maturity grapes; Long maceration

(Merlot, Syrah)
31
Yeast Strains
pgs 4 22
Simulate sur lie aging;

Enhance mouthfeel
Ferm. Mgmt
pgs 23 31
Low to mid maturity grapes
Equipment
pgs 32 33
Toward the end

of AF
ML Bacteria
pgs 34 40
(20-60 g/hL)
1.6-5.0 lb/1000 gal
Micro. Controls
pgs 41 47
Improve overall wine balance;

Eliminate harsh phenolics; Enhance
mouthfeel (perception of sweetness)
Enzymes
pgs 48 52
BIOLEES
Examples of Use
Tannins
pgs 53 58
OPTI-WHITE
Time of Addition
Specialty Wines
pgs 59 60
WHITE WINE
BOOSTERBLANC
Rate
General Tools
pgs 61 70
BIOLEES
Winemaking Goal
New Products
pgs 2 3
Which Product Do I Choose?
Packaging & Equipment

New Products
pgs 2 3
Vaucher Beguet
Automated Berry Sorter
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Armbruster
Destemmer Crusher
Equipment
pgs 32 33
Vaucher Beguet
Destemmer Results
Vibrating Sorting Table
ML Bacteria
pgs 34 40
Nortan
Spinner/Foilers
MBF
Bottling Systems
Micro. Controls
pgs 41 47
Sterisun
Enzymes
pgs 48 52
Still Wine Corks
Alplast
Screwcaps
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
ICAS
Wire Hoods
Relvas
Champagne Corks
PE
Labeler
32
Finest Quality
New Products
pgs 2 3
Willmes
Merlin Press
Armbruster
Velo
Juice Concentrator
Manzini
Willmes
Piston Pumps
Equipment
pgs 32 33
Sigma Press
Ferm. Mgmt
pgs 23 31
Yeast Strains
pgs 4 22
Must Pumps
Dove
ML Bacteria
pgs 34 40
Tank Insulation
Micro. Controls
pgs 41 47
Velo
Crossflow Filtration
Velo
KES
Plate Filter
Seitz
Pads/Cartridges/Modules
Velo
Guth
Pressure Leaf Filter
Tank Agitators
33
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Enzymes
pgs 48 52
AiroCide PPT
Malolactic Bacteria
New Products
pgs 2 3
MBR Malolactic Bacteria Freeze-dried Direct Inoculation Cultures

Improving the Quality of Your Wine
Yeast Strains
pgs 4 22
Malolactic fermentation not only converts malic acid to lactic acid but also has a direct impact on wine quality. Uncontrolled
spontaneous malolactic fermentation 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 Oenococcus oeni strain has increased due
to evolving winemaking preferences as well as concerns such as biogenic amines. Wines with higher pH levels, lower SO2
and increased complexity are clearly favored by many winemakers. The use of selected malolactic strains can contribute
positively to wines while minimizing risks.
Ferm. Mgmt
pgs 23 31
Oenococcus oeni is a complex bacteria that grows slowly, even in rich and specific media. Since wine environments are hostile, direct inoculation starter cultures must be conditioned to this environment during their production. The MBR (MicrobeBe-Ready) process was developed by Lallemand to prepare the Oenococcus oeni cell membrane in advance for these difficult
conditions. The result is highly active MBR cultures which are ready for easy and quick inoculation of wine. Proper nutrition can help enhance performance, especially in a harsh environment.
Equipment
pgs 32 33
and white wines. In red wines it may increase berry fruit

flavors and mouthfeel. In white wines it is known for acid
reduction, light buttery flavor, respect for fruit, increased
body and length of finish. It may be slow to start, but finishes quickly. MBR 31 is a low biogenic amine producer.

LACTOENOS SB3 Instant
Red, White
Adapted to high alcohol and low pH
ML Bacteria
pgs 34 40
#15181
2.5 hL (66 gal) dose
#15178
25 hL (660 gal) dose
#15182
250 hL (6,600 gal) dose
Red, White, Fruit, Cider
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Lactoenos SB3 Instant was selected by Laffort from a collection at the University of Bordeaux. Isolated for its superior fermentation capabilities in difficult wines (pH down to
3.15), this strain has been acclimatized during production to
enhance its performance. A strong fermenter even at high
alcohol levels (15% v/v), this strain has performed well in trials in many different wine conditions. Lactoenos SB3 Instant
produces low volatile acidity and is compatible with most
commercial yeast strains. It is a low biogenic amine producer.
Adapted to high alcohol and low pH; neutral sensory impact
White, Red, Fruit, Cider

Tannins
pgs 53 58
Adapted to low temperature and low pH; enhances

polyphenolic content and fruit character
Specialty Wines
pgs 59 60
#15032
#15127
250 hL (6,600 gal) dose
#15039
#15047
250 hL (6,600 gal) dose
Microenos MBR B1 was selected in the Burgundy region

and developed by Laffort Oenologie. It is recommended for
red and white wines with alcohol up to 15% (v/v), pH levels
as low as 3.2 and temperatures of 18-30C(64-86F). Microenos MBR B1 is known for its neutral fermentative characteristics and for its ability to retain a wines aroma and
flavor profile. It is a slow starter but finishes well. Microenos MBR B1 is a low biogenic amine producer.
MBR 31
#15022
MICROENOS MBR B1
MBR Elios 1
Red
Adapted to high alcohol; contributes to tannin
and mouthfeel intensity
General Tools
pgs 61 70
Lalvin MBR 31 was selected by the ITV for use in red and
white wines. It has performed well even under stressful conditions such as low pH (3.1) and low temperature (no less than
14C/57F). Such tolerance allows the winemaker to control
the duration of the malolactic fermentation at low temperatures, resulting in a longer fermentation and higher final
color intensity and stability. MBR 31 is known for strong
activity and positive sensory characteristics in both red
#15108
#15109
250 hL (6,600 gal) dose
Lalvin MBR Elios 1 was isolated by the ICV from spontaneous MLF (malolactic fermentation) wines for use in moderate to warm region red wines with high alcohol and high
pH. It was evaluated against other Oenococcus oeni strains
and was found to have a superior sensory profile. It has
34
good fermentation kinetics under difficult fermentation conditions such as high alcohol (15% v/v). MBR Elios 1 performs
well when pH is above 3.4, temperatures are 18-25C(6477F), and SO2 levels are <10 ppm free and <50 ppm total.
If the alcohol level is above 14% the total SO2 level should
not exceed 35 ppm and the pH should be above 3.5. MBR
Elios 1 contributes to the mouthfeel of the finished wine
by enhancing the perception of overall tannin intensity
while avoiding green and vegetative characters. It is a low
biogenic amine producer.
Red, White
250 hL (6,600 gal) dose
especially in lower pH wines. This is the strain of choice for

many sparkling wine producers when malolactic fermentation is desired.
3X
Restart Stuck MLF, White, Red, Fruit, Cider
Adapted to difficult conditions; neutral sensory effect
#15023
10-20 hL (250-500 gal) dose
#15025
25-50 hL (660-1,320 gal) dose
Adapted to high alcohol and low pH; neutral sensory effect
Lalvin 3X is a mixed starter culture containing three proven ML strains. It contributes a neutral sensory effect and
may be used in white and red wines. It is recommended for
restarting stuck ML fermentations. Under difficult conditions this mixed starter competes well against wild bacteria
populations, improving the success rate.
#15043
50hL (1,320 gal) dose
Microenos B16 is a standard build-up culture selected in the

Champagne region by Laffort Oenologie. It is recommended
for red, white, sparkling and fruit wines. B16 is a neutral
strain known for its high alcohol tolerance (up to 18% v/v)
and its ability to ferment in wines with a pH as low as 2.9.
B16 is a good strain for difficult conditions and for restarting stuck ML fermentations.
IB (INOBACTER)
Sparkling, White, Red
Adapted for sparkling wines; neutral sensory effect
25-50 hL (660-1,320 gal) dose
General Tools
pgs 61 70
#15024
MICROENOS B16
Restart stuck MLF, Red, White, Sparkling, Fruit, Cider
Micro. Controls
pgs 41 47
These traditional freeze-dried cultures have been successfully used throughout Europe, North America and Australia for
over two decades. The more labor intensive build-up protocol recommended when using STANDARD strains is compensated
for by their higher malolactic activity in difficult wines. The build-up procedure acclimates the culture to difficult conditions,
increasing the probability of success (refer to page 37).
Enzymes
pgs 48 52
Standard Ml Freeze-dried Build-up Cultures
ML Bacteria
pgs 34 40
Equipment
pgs 32 33
Lalvin MBR EQ54 was the first strain produced by Lallemand using the MBR process. It performs best under favorable malolactic conditions (pH >3.2, temperature 18-25C(6577F) and total SO2 <20 ppm). MBR EQ54 contributes balanced
mouthfeel with a neutral sensory impact that allows for true
varietal fruit perception. It is a low biogenic amine producer.
Yeast Strains
pgs 4 22
#15044
Tannins
pgs 53 58
250 hL (6,600 gal) dose
Ferm. Mgmt
pgs 23 31
Red, White
#15031
#15042
Lalvin MBR VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration. MBR
VP41 was chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced
mouthfeel and wine structure. These characteristics make
MBR VP41 a reliable malolactic culture when significant impact on wine structure is desired. This strain will ferment
well with a pH above 3.2 and a total SO2 level of 50-60 ppm.
In temperatures below 16C(61F) it is a slow starter but will
complete fermentation. In red wines, increased spicy, cherry
and red fruit flavors have been noted. Both red and white
wines fermented with MBR VP41 have increased richness
and complexity. It is a low biogenic amine producer.
Adapted for favorable malolactic

conditions; neutral sensory impact
#15048
New Products
pgs 2 3
Adapted to high SO2 and high alcohol;

enhances complexity and mouthfeel
MBR EQ54
#15028
MBR VP41
Specialty Wines
pgs 59 60
The Lalvin IB malolactic strain was isolated by the CIVC

in Champagne and contributes a neutral sensory effect,
35
MT01
OSU
Sparkling, White, Red
White, Red
Very low volatile acidity and diacetyl

production; neutral sensory effect
Adapted to cooler fermentations

15-24C (60-75F); light buttery sensory effect
#15027
25-50 hL (660-1,320 gal) dose
#15026
New Products
pgs 2 3
Yeast Strains
pgs 4 22
The Lalvin MT01 strain was isolated and selected in collaboration with the Station Oenotechnique de Champagne (SOEC)
in Epernay. MT01 is characterized by very low VA and diacetyl production resulting from a lack of citrate permease
activity. These attributes are particularly beneficial when
neutral character from malolactic fermentation is desired.
25-50 hL (660-1,320 gal) dose
Lalvin OSU is a mixed starter of ER1A and EY2D strains

isolated by Oregon State University. It is notable for its
light buttery sensory contribution. Using a mixed culture
increases flavor dimensions and success rate.
Malolactic Fermentation Management
Ferm. Mgmt
pgs 23 31
Selecting the Correct ML Culture

Bacteria selection is dependent on wine conditions:
Equipment
pgs 32 33
Wine Parameters
ML Bacteria
pgs 34 40
Very Difficult MLF Conditions
Difficult MLF Conditions
Favorable MLF Conditions
10-12C(50-54F)
12-18C(54-64F)
>18C(64F)
pH
2.9-3.2
3.2-3.4
>3.4
Alcohol % (v/v)
15-16
13-15
<13
Free SO2
12-20 ppm
5-12 ppm
<5 ppm
Total SO2
50-60 ppm
25-50 ppm
<25 ppm
Appropriate Type of
ML Bacteria Culture
STANDARD
MBR 31, MBR VP41,

MBR Elios 1, Microenos MBR B1,
Lactoenos SB3 or STANDARD
All MBR or STANDARD Cultures
Temperature
Micro. Controls
pgs 41 47
ML Culture Growth Conditions
Adding MBR Cultures to Wine
Enzymes
pgs 48 52
Conditions

Favorable
Harsh
pH
3.0
3.1
Tannins
pgs 53 58
16 15 14 13 12
Alcohol
3.2
3.3
10
20
30
40
50
20 18 16 14 12
25 hL dose
Temperature
500 mL H2O
Specialty Wines
pgs 59 60
Total S02
General Tools
pgs 61 70
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.
If using an MBR culture, open the packet, rehydrate in chlorine

free water 21-25C(70-77F) for 15 minutes then add directly to the
wine. The 25hL dose is rehydrated in 500mL of water.
36
It is important to follow the manufacturers recommended

inoculation rates. The lower the cell multiplication rate, the
lower the production of acetic acid and diacetyl. The higher
the cell multiplication rate, the greater the production of acetic
acid and diacetyl. Inoculation rates that are too low can cause
slow or incomplete fermentations and unwanted by-products.
2. Stir suspension lightly after 15 minutes. Avoid aeration.

3. Add the suspension to a mixture prepared as follows using pasteurized or organic juice. Do not use
concentrate:
1.5 gallons juice with <20 ppm total SO2 at a
Optimal Environment for Malolactic Bacteria
temperature between 22-25C(72-77F)

1.5 gallons clean, chlorine-free warm water at
20-25C(68-77F)
Adjust pH to >3.2; if necessary use calcium carbonate
Add 2 grams of properly rehydrated, malolactic friendly active dried yeast (W27, ICV-D254, RC212, ICV-GRE).
This helps protect the culture against spoilage organisms, allows for faster alcoholic fermentation and helps
acclimate the bacteria to alcohol.
4. When the alcohol level of the wine to be inoculated is
above 13%, add 3 gallons of that wine each day for 3
days before proceeding to Step 5.
Creating an optimal environment for malolactic bacteria includes a temperature between 20-25C(68-77F), alcohol below
13% (v/v), total SO2 below 25 ppm, pH above 3.4, low levels of
short and medium chained fatty acids, low levels of organic
acids and low levels of polyphenols.
Good nutrition is important for malolactic bacteria. Malolactic
nutrients such as OptiMalo Plus and Malostart will help
with the growth and survival of specific malolactic bacteria.
Cultures, however, should be monitored for unwanted lactics.
Yeast Strains
pgs 4 22
1. Rehydrate the STANDARD malolactic freeze-dried

culture in 500 mL of clean, chlorine-free water at 2025C(68-77F). Temperatures below 18C(64F) will slow
malolactic growth.
Ferm. Mgmt
pgs 23 31
(based on a 25-50 hL sachet)
Equipment
pgs 32 33
Inoculate when a healthy culture is 1/2 to 2/3 through

malic conversion. Inoculation should be done after the peak
of alcoholic fermentation, preferably when fermentation
is finished. Yeast compete for nutrients and some yeast
strains produce inhibitors to malolactic bacteria.
Starting a Standard Malolactic Build-Up Culture
New Products
pgs 2 3
Inoculating Your Malolactic Fermentation
7. Maintain the temperature between 20-25C(68-77F).

When the reduction of the malic acid is 50-75% (5-20
days), inoculate the wine to be fermented.
Spontaneous malolactic fermentation by Pediococcus, Lactobacillus and some wild strains of Oenococcus can produce
off-flavors and ropiness in wines, especially in high pH and
low SO2 conditions. SO2 is not very effective at controlling
bacteria in these high pH conditions. Lysozyme, used properly, can be very effective under high pH conditions (refer
to page 41).
Note:
Do not add malolactic nutrients when rehydrating a malolactic culture. Malolactic nutrients should be added directly
to the wine.
Pesticide residue, juice concentrates and preservatives in
juice or wine may inhibit malolactic bacteria.
Help prevent oxidation and spoilage by topping tanks and

barrels and by adding SO2 immediately after malolactic
fermentation is complete.
Determining the Health of Your Malolactic Bacteria

Look under the microscope for Oenococcus oeni when the
culture has converted 1/2 to 2/3 of the malic acid. A healthy
culture will have short chains of 2-4 cells and about 10-20
chains per view. Old cultures at the end of growth or at the
end of alcoholic fermentation will have longer 5-15 cell chains.
General Tools
pgs 61 70
To prevent, stop or allow only partial malolactic fermentation, consider lysozyme (refer to page 41).
Micro. Controls
pgs 41 47
High inoculation levels of neutral strains will help control

excessive diacetyl production.
Enzymes
pgs 48 52
Do not use citric acid for malolactic fermentation acidification. It can promote acetic acid and diacetyl formation.
Tannins
pgs 53 58
6. Expand the mixture to seed 50 gallons of wine (pH

>3.2, total SO2 <30 ppm) in a topped-off container. The
temperature difference between the build-up culture
and the wine should not exceed 6C(10F).
Specialty Wines
pgs 59 60
High VA wines can be caused by Acetobacter or heterofermentative lactics like Lactobacillus (especially in high pH
wines). Consider the early use of lysozyme (see page 41) to
help control spoilage Lactobacillus in these high pH wines.
5. Hold the mixture in a carboy at room temperature

for 3 to 7 days and check that 50-75% of the malic
acid has been converted to lactic acid.
ML Bacteria
pgs 34 40
Preventing Bacterial Spoilage Problems
37
Malolactic Bacteria Nutrition
New Products
pgs 2 3
Oenococcus oeni malolactic bacteria grow slowly, even under ideal conditions. 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 Oenococcus oeni. A small yeast population with little autolysis or a
yeast strain that does not fully autolyse may not provide the needed nutrient release.
Oenococcus oeni have complex nutrient needs. Wine is often a poor source of these nutrients. Malolactic bacteria require
sugar (fructose, glucose), organic acid (malate, citrate, pyruvate), organic nitrogen (amino acids, peptides), vitamins (B group,
pantothenic acid) and trace minerals (Mn, Mg, K, Na).
Yeast Strains
pgs 4 22
The unfavorable conditions of wine can make malolactic fermentation very difficult. Temperature, pH, alcohol, SO2 and nutritional levels all affect malolactic growth and activity. High and low temperatures will inhibit malolactic bacteria. High levels
of alcohol or SO2 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.
Ferm. Mgmt
pgs 23 31
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.)
Equipment
pgs 32 33
MALOSTART
#15325
To Use: Mix Malostart into 10 times its weight in water

then add to wine 24 hours before inoculation.
500 g
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Malostart is a complete fermentation activator developed

for MLF by Laffort Oenologie. Composed of nutrients
essential for bacterial metabolism, Malostart accelerates
the kinetics of MLF and helps detoxify the wine before
inoculation. It includes assimilable forms of carbon, free
amino acids, peptides and vitamins for synthesis of cell wall
components. Lack of bacterial growth can be the result of
inhibitors. Malostart includes components to help neutralize these inhibiting factors and detoxify the environment.
Malostart used with a selected malolactic bacteria culture
will help insure a good inoculation and quick fermentation
without the production of undesired compounds (biogenic
amines). Malostart results are best when it is added 24
hours before the bacteria are added. It is good for restarting
stuck malolactic fermentations.
Recommended Dosage
20 g/hL
43 g/60 gal
1.6 lb/1000 gal
Note: each 500 g package of Malostart will treat approximately

one 25 hL dose of bacteria.
OPTIMALO Plus
#15139
500 g
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. OptiMalo Plus is particularly suited for MBR
31, but will work well with all malolactic strains.
Nutrient Effect on Fermentation Kinetics

Bordeaux, 2001 (Cabernet Sauvignon)
Specialty Wines
pgs 59 60
Malic acid (g/L)
Tannins
pgs 53 58
2.5
B1 MBR
To Use: 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.
B1 MBR
+ Malostart
1.5
1
0.5
Recommended Dosage
0
Days
10
13
20 g/hL
16
43 g/60 gal
1.6 lb/1000 gal
General Tools
pgs 61 70
Note: each 500 g package of OptiMalo Plus will treat approximately one 25 hL dose of bacteria.
Wine analysis before bacteria inoculation: Alc. 11.95%vol; pH:3.61;

TA:4.15 g H2SO4/l; TSO2: 27 mg/l, sugar: 0.9g/l.
The wine sample without the use of Malostart did not finish
MLF after 10 months of maturation.
38
Lactic Acid Bacteria Strain Influence

On Concentration Of Biogenic Amines
20
Cadaverine
Biogenic Amines (mg/L)
Isoamylamine
Putrescine
15
Phenyl ethylamine
Tyramine
10
Ethylamine
Methylamine
Histamine
Strain Y
Strain A
Spontaneous
Malolactic Strain
Strain x
Courtesy of
S. Krieger
Putrescine (putrid, dirty sponge aroma) is the highest contributor to Biogenic Amines in this trial.
39
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Enzymes
pgs 48 52
Tannins
pgs 53 58
In addition to off-aromas and masking

of desirable fruit character, biogenic
amines may present a problem to
wines destined for export. The Euro-
pean Community (E.C.) nations, along

with other countries, have moved
to limit the levels of such amines in
the wine they make and import. In
accordance with international trade
recommendations made by the E.C.,
the U.S. Tax and Treasury Bureau
(formerly the BATF), has asked the U.S.
wine industry for opinions regarding
the potential trade barrier. A final
decision is not going to be made in the
short term. It appears, however, that
measuring biogenic amines as part of
routine export documentation may be
required in years to come.
Specialty Wines
pgs 59 60
One of the seminar highlights was a

discussion and demonstration of The
Masks by Dr. Sibylle Krieger. The
Masks is a kit developed by Lallemand that recreates odors and flavors
in wine typically associated with
uncontrolled microbial growth and
includes 4-ethylphenol, 4-ethylguaiacol,
acetaldehyde, mousy taint and diacetyl.
Of particular interest were the wines
spiked with putrescine and cadaverine,
two biogenic amines associated with
the growth of Pediococcus.
A major concept that Dr. Krieger

introduced was the importance of
controlling the malolactic fermentation (MLF) (see graph). When known
cultures of Oenococcus (such as
MBR31, MBRVP41, etc.) are inoculated immediately following alcoholic
fermentation, biogenic amine levels
have been shown to be limited when
compared to spontaneous MLF.
General Tools
pgs 61 70
Biogenic Amines
Ferm. Mgmt
pgs 23 31
Obviously, proper understanding and diligent management of microbiological populations is critical in modern winemaking.
In former times, unfavorable off-characters presented by yeast and bacteria were often rationalized as out of the winemakers control. Today, however, many causes of off-characters are understood and can be managed.
Equipment
pgs 32 33
In May 2005, ETS Laboratories and Scott Laboratories joined forces with Lallemand to produce a series of seminars focused
on microbial defects, their possible causes, and strategies for control. The five-city tour was a great success and confirmed
the winemaking communitys ongoing need for microbiological tools and know-how.
ML Bacteria
pgs 34 40
Written by Dr. Torey Arvik and Dr. Rich DeScenzo, ETS Laboratories
Micro. Controls
pgs 41 47
Microbial Spoilage Seminar Renews Interest in

Pediococcus and Biogenic Amines
Pediococcus, Scorpions, and

Applying What We Know
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
During the seminar ETS introduced a

new microbiological analysis: Scorpions. This new genetic-based tool is
designed for early detection and rapid
enumeration of spoilage bacteria and
yeast. This gives winemakers time to
take action before wine flaws occur
and the ability to make targeted winemaking decisions. By using Scorpions,
bacterial populations can be quickly
detected and identified, even during
fermentation. This allows winemakers
to take prompt action by the addition
of lysozyme, judicious amounts of SO2,
or in severe cases, physical removal
by filtration.
Pediococcus, a non-Oenococcus
malolactic bacterium, is a common
vineyard and winery bacteria increasingly identified as the culprit in spoiled

wines. Using Scorpions analysis, ETS
recently found active populations of
Pediococcus parvulus in two, tenyear-old bottles of premium Pinot Noir
from the Willamette Valley. The bottles
had approximately 2,000 cells/mL and
100,000 cells/mL, respectively, and
were submitted for analysis because
they were no longer drinkable.
Ideally, Pediococcus and other spoilage organisms should be found before
they cause a problem. Standard
microbiological methods, such as plating, however, can sometimes underestimate these problematic bacterial
populations. This is especially true
during primary fermentation when
millions of yeast colonies overwhelm
relatively lower levels of bacteria.
Monitoring volatile acidity and malic

acid levels is another common way
to detect the beginnings of bacterial
problems. Organisms such as Pediococcus, however, often do not produce
significant amounts of VA.
As the Scorpions technology continues
to improve for rapid identification of
spoilage microbes, ETS plans to continue to educate winemakers on potential hurdles they may face with new
legislation. As the debate on biogenic
amines starts to become more evident,
it is clear that the various wine industry and government agencies will
need to work to protect your products and interests. That said, the best
solution for conscientious winemakers
is early detection and intervention to
protect wine quality.
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Pediococcus parvulus (viewed at 400 x magnification, above) is detected by ETS

Scorpions analysis with greater sensitivity than microscopy or other standard
plating methods.
40
Microbial Control Agents
Add 250-400 ppm lysozyme at first sign of a stuck fermentation.
0.2
20
0.15
0.1
10
Graph: Influence of Lysozyme on Alcoholic Fermentation and VA

Production in a Sluggish Fermentation of Pinot Gris from Alsace
0.05
Days
10
12
OIV Bulletin, 1999
Fermentation At High pH
Limit competition between yeast and bacteria
Inhibit the production of spoilage characters
Promote the separation of alcoholic fermentation
Add 200 ppm lysozyme to grapes prior to fermentation.
CFU / mL
and the malolactic fermentation
41
108
107
106
105
104
103
102
10
LOWER pH
Lactobacillus Pediococcus
Oenococcus
Yeast
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
Specialty Wines
pgs 59 60
HIGHER pH
Objective:
ML Bacteria
pgs 34 40
0.25
30
Micro. Controls
pgs 41 47
40
Sugar (g/L)
(LAB) from residual sugar

Encourage yeast growth without the inhibitory
effects of SO2
Limit competition between yeast and bacteria
Risk
Days
Malolactic Fermentation
Alcoholic Fermentation
General Tools
pgs 61 70
Prevent production of VA by Lactic Acid Bacteria
Control - VA
Lyso 300 ppm - VA
0.3
Volatile Acidity (g/L)
Control - sugar
Lyso 300 ppm - sugar
Objective:
Enzymes
pgs 48 52
Stuck and Sluggish Fermentations
Tannins
pgs 53 58
Lysozyme is a naturally occurring enzyme which is used in

wine to control lactic acid bacteria (LAB) including Oenococcus spp., Pediococcus spp., and Lactobacillus spp. OenococLactic acid bacteria inhibitor
cus is favorably associated with the malolactic fermentation
#16402
500 g
(MLF) but can also form volatile acidity (VA) under certain
#16400
1 kg
conditions, whereas Pediococcus and Lactobacillus are usually considered spoilage organisms. Lysozyme is a natural
#16401
5 kg
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 (muramidase)
degrades the cell wall of gram-positive bacteria such as the LAB but not gram-negative bacteria like Acetobacter, (which
are protected by their external membranes). Lysozymes effectiveness depends not only on the type of bacteria, but also the
number of cells present.
Yeast Strains
pgs 4 22
New Products
pgs 2 3
Lysozyme in Winemaking
Limit And/Or Delay Sulfur Dioxide Additions

Lysozyme cannot completely replace the use of SO2 because lysozyme is not an anti-oxidant. However, lysozyme can be
used in many applications to minimize some of the negative effects associated with SO2.
Mechanism and Effect of Sulfur Dioxide
Binding of Pigments and other Tannins
Lysozyme
Sulfur Dioxide
More effective at high wine pH
More effective at low wine pH
Flavylium ion
(colored pigment)
Anti-oxidant
Only kills gram positive bacteria
Kills bacteria and at high levels; inhibits yeast
May affect protein stability
Sulfur binding can alter: Phenol polymerization,

Color stability, Tannin suppleness
OH
SO2
OH
Flavylium Sulfate
R (colorless)
R
OH
SO2OH
The phenolic species, at right, is now unable to polymerize with other
phenols to form a stable, colored product because its polymerization site
(SO2OH) is blocked! This is also how tannin polymerization is inhibited.
40 ppm Sulfur Dioxide

100 ppm Lysozyme
Add 100-200 ppm lysozyme at the juice stage or after alcoholic fermentation.
3
2
1
0
ITV, France
Equipment
pgs 32 33
Allow for increased maceration without SO2

End of Alcoholic Fermentation
Increase efficiency of first part of micro-oxygenation
Graph: Effect of SO2 and Lysozyme on
Delay MLF during carbonic maceration
Delaying MLF in Beaujolais Vinification
Inhibit color precipitation during MLF
Allow for implantation of selected, non-biogenic-amine-producing bacteria
Malic Acid (g/L)
Ferm. Mgmt
pgs 23 31
Objective:
R
OH
OH
Delay MLF
Days 8
10 12 16 20 24
ML Bacteria
pgs 34 40
Post-MLF Stabilization
Objective:
producing bacteria when added after alcoholic fermentation.
histamine
tyramine
putrescine
50
40
Add 250-500 ppm lysozyme immediately after the completion of MLF.
30
20
ITV, France
Micro. Controls
pgs 41 47
Limit the formation of histamine and other biogenic amines

Allows for aging and building tannin structure in the absence of SO2
Avoid excessive filtration
Encourage the implantation of inoculated non-histamine-
(mg/L)
Yeast Strains
pgs 4 22
No anti-oxidant properties
O+
OH
10
Enzymes
pgs 48 52
Graph: Average Changes in Biogenic Amines

after MLF in Four Tanks of Pinot Noir
End MLF
Control
SO2
Lyso
125 ppm
Lyso
250 ppm
Extended Maceration and Color Stabilization
Tannins
pgs 53 58
Lysozyme 150 ppm

SO2 25 ppm
Objective:
mentation and the end of aging.
General Tools
pgs 61 70
In high pH conditions, add 100 ppm lysozyme at the beginning of alcoholic fermentation and 150 ppm lysozyme when alcoholic fermentation is complete. Alternatively, for additions after MLF is complete,
add 200 ppm lysozyme when aging without SO2 is desired.
1
0.9
0.8
0.7
ITV, France
Specialty Wines
pgs 59 60
Limit SO2
Enhance color stability
Promote tannin polymerization for greater tannin intensity
Create red wines with improved mouthfeel
Control oxygen transfer between the end of primary fer-
Color intensity (420 + 520 nm)
New Products
pgs 2 3
Lysozyme versus Sulfur Dioxide
0.6
0.5
Time (days)
50
100
150
200
Graph: Effect of Post-MLF Lysozyme or SO2

Additions on Pinot Noir Wine Color in Tank
Warning: In the case of low color potential grapes such as Pinot Noir, lysozyme should never be added 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.
42
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. Lysozyme degrades the peptidoglycan in gram-positive bacterial cell walls. If lysozymetreated wine samples are plated before this reaction has
time to complete, then bacteria may recover and produce
a false-positive. To ensure accurate results, wait one week
before culturing for microbes.
I have a stuck red wine and the VA is creeping.

The wine hasnt finished MLF. When should I add
lysozyme?
If the MLF has started, wait for the MLF to complete and
then immediately add 250400 ppm of lysozyme. If MLF
has not started, use 250-400 ppm of lysozyme immediately.
After the VA is stabilized, MLF can be initiated by racking
the wine off the lees and then inoculating with a strong
MLF starter culture (See pages 34-36).
How is lysozyme added?

Lysozyme must be properly rehydrated before adding
it to must, juice or wine. You can find the Rehydration
Procedure on our website at www.scottlab.com. Even
distribution of rehydrated lysozyme is a key factor in
obtaining maximum efficiency. The mixture can then be
added during a pump-over when the aspiration of the
pump is slow. Care should be taken to ensure that all
parts of the tank come into contact with the lysozyme
treated juice or wine. Delestage is particularly good for
this type of introduction.
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. Consequently, red wines retain
less lysozyme than white wines. Research on Chardonnay in Europe showed that after 2 months only 16% of the
activity remained when lysozyme was added to the must.
This compares to 5560% when it was added post-alcoholic
fermentation. The same study on Pinot Noir showed no
residual lysozyme with must addition and 1530% residual
lysozyme activity when added after alcoholic fermentation.
I do not want to add any excess water to my wine.

Can I use less water than is recommended?
You will not decrease the effectiveness of lysozyme by
dissolving it in more or less water. However, the maximum
solubility of lysozyme in water is 22% (w/v). If less water
is used, it will be harder for the dry lysozyme to go into
solution. At very concentrated levels, you may find that
the solution is white and opaque rather than clear and
colorless. Extra care must be taken in this circumstance to
assure that your lysozyme has completely dissolved.
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.
Can lysozyme be added at the same time as SO2 ?
How do I remove lysozyme from my wine? Which

fining agents react with lysozyme?
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.
Bentonite will bind with and inactivate lysozyme. Carbon,

silica sol, oak chips, and tannin can also bind and precipi-
43
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
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. In order 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 resistant MLF strains including MBR 31, MBR VP41 or standard
cultures like MT01 and 3X could also be used.
Equipment
pgs 32 33
If I treat my wine with lysozyme is it still possible to

complete MLF?
ML Bacteria
pgs 34 40
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. For new
methods of detecting bacteria, see the article on page
.
Micro. Controls
pgs 41 47
How can I tell if the lysozyme is working? Can I look

under the microscope?
Enzymes
pgs 48 52
Like SO2, a few lactic strains show resistance to lysozyme.

Bench-top trials MUST be performed to positively determine the effectiveness and correct addition rate of lysozyme for your wine.
Tannins
pgs 53 58
No! The TTB no longer requires letterhead approval.
Specialty Wines
pgs 59 60
Is lysozyme effective against all lactic acid bacteria?
General Tools
pgs 61 70
Does lysozyme still require TTB Letterhead approval?
New Products
pgs 2 3
Frequently Asked Questions About Lysozyme
tate lysozyme with a resulting decrease in activity. In general, the addition of 0.25-2.0 lb/1000 gal bentonite will bind
and precipitate any residual lysozyme. Lysozyme cannot be
removed by filtration.
Several years of research conducted by Dr. Mark Daeschel

of Oregon State University found only one case (a very tannic Zinfandel treated with 500 ppm of lysozyme) where an
industry sensory panel identified a difference in treatments.
The treated wine exhibited softer tannins than the control.
Which fining agents do not react with lysozyme?

New Products
pgs 2 3
Will lysozyme treatment affect the color of red wine?
Gelatin, potassium caseinate and pectinase do not affect

lysozyme activity. In fact, pectinase treatment will help
maintain lysozyme activity by breaking-down pectin
which can bind lysozyme.
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
When lysozyme is added to red must, it binds with tannins

and polyphenols and typically results in a decrease in color.
The significance of the color decrease depends on the initial
anthocyanin content of the wine. In general, using 100200
ppm should not cause a decrease in color. When lysozyme
is added post-MLF for microbial stability during barrel
aging, the effects on color are positive when compared to
SO2. Please refer to the previous Lysozyme Applications for
more information. Expect any decrease in color to occur
in the first few days of treatment. In the case of low color
potential grapes such as Pinot Noir and other thin skin
varieties, lysozyme should never be added before alcoholic
fermentation is complete. Bench top trials are critical.
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 the liquid
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. Consider another lysozyme addition if your wine requires further protection.
Equipment
pgs 32 33
How should lysozyme be stored?
Lysozyme is a protein. Will it affect protein stability?
ML Bacteria
pgs 34 40
When stored in a closed container at room temperature in a

dry environment, the powder form of lysozyme retains 95%
activity after five years. A rehydrated 22% stock solution of
lysozyme kept in the refrigerator at 45C(3941F) retained
90% activity after 12 months when protected with potassium sorbate. It is best to prepare the lysozyme solution in
response to an immediate need.
Micro. Controls
pgs 41 47
Yes. White wines are especially susceptible to protein instability when residual lysozyme is present. Lysozyme shows
reversible protein precipitation when held below -2C(28F)
and irreversible precipitation when held above 45C(113F).
In addition, lysozyme may flocculate with cork-derived
tannins to form instabilities. To avoid any problems, white
wines should be clarified with bentonite. Commercial protein stability tests involving acid precipitation indicate that
lysozyme treated wines may need more bentonite than
wines without lysozyme treatment.
At what pH is lysozyme most effective?

Lytic activity is highest from pH 3.5-7.0 although lysozyme
is active over a pH range of 3.0-9.0.
Enzymes
pgs 48 52
Will lysozyme affect the sensory characteristics of wine?
Is lysozyme approved for use in Canada?
In most cases, lysozyme does not add a sensory characteristic to either white or red wines. Lysozyme is a protein and can have some fining activity, especially in reds.
Winemakers in Canada do not yet have approval to use

lysozyme in their wine.
Dosage Table for Lysozyme
Tannins
pgs 53 58
Lysozyme Application
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Reds
Whites
Sparkling
During stuck or sluggish fermentation
250 400 ppm
25 40 g/hL
0.94 1.50 g/gal
Prevent growth of LAB in must and juice
200 ppm
20 g/hL
0.75 g/gal
When blending partial & complete MLF
300 500 ppm
30 50 g/hL
1.10 1.90 g/gal
To delay MLF
100 200 ppm
10 20 g/hL
0.38 0.75 g/gal
To delay SO2 for improved color
150 300 ppm
15 30 g/hL
0.57 1.10 g/gal
Extended maceration without SO2
200 ppm
20 g/hL
0.75 g/gal
Stabilizing wine after MLF
250 500 ppm
25 50 g/hL
0.94 1.90 g/gal
300 ppm
30 g/hL
1.10 g/gal
Sparkling wine production
44
Recommended Dosage
Velcorin is the trade name for dimethyldicarbonate (DMDC),

a microbial control agent produced by LANXESS Corp.
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.
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). The current cost of a
Velcorin dosing machine is about $60,000. For more information on Velcorin and dosing machines, please contact Jessica
Just at Scott Laboratories.
Velcorin can be used in the following applications:
To prevent refermentation in finished wines.
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Enzymes
pgs 48 52
Micro. Controls
pgs 41 47
ML Bacteria
pgs 34 40
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
cellibiose from toasted barrels, leading to the evolution of
Yeast Strains
pgs 4 22
3.0 kg
Without Velcorin
With Velcorin
45
General Tools
pgs 61 70
#18000
Ferm. Mgmt
pgs 23 31
Yeast Inhibitor; Microbial Control Agent
Equipment
pgs 32 33
4-ethyl phenol 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.
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.
VELCORIN
New Products
pgs 2 3
Velcorin In Modern Winemaking
Frequently Asked Questions About Velcorin
New Products
pgs 2 3
How does Velcorin work?
What factors determine Velcorin effectiveness?
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 consequentially 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.
The effectiveness of Velcorin depends on microbial type, microbial load, and other factors. At low doses, Velcorin is very
effective against yeast and fermentative bacteria. At greater
doses Velcorin is also effective against bacteria and certain
fungi (see below). The effectiveness of Velcorin also depends
on the initial microbial count. Pretreatment of wine must reduce the microbial load to less than 500 microorganisms/mL.
Velcorin is not a replacement for good sanitation practices.
Yeast Strains
pgs 4 22
Velcorin Effectiveness on Selected Organisms

Organism
Inoculation (CFU/mL)
Minimum Lethal Concentration ( mg DMDC/ L beverage)
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Saccharomyces cerevisiae
500
25-100
S. diastaticus
500
50-200
Zygosaccharomyces bailii
500
50-150
Brettanomyces spp
500
<50
Kloeckera apiculata
500
25-50
Lactobacillus brevis
~500
200
L. buchneri
~500
30
125-5,000
250
Acetobacter pasteurianus
250
190-250
A. aceti
50
250
Gluconobacter oxydans
Micro. Controls
pgs 41 47
How long does Velcorin remain active?
How much Velcorin can I use in my wine?
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 4 hours for Velcorin to completely break down.
At 21C(70F) break down occurs in about 2 hours.
The TTB allows up to 200 ppm of Velcorin in wine, de-alcoholized wine and low-alcohol wine (27 CFR 24.246).
What type of packaging is compatible with Velcorin?

Velcorin can be used with nearly all packaging options
such as plastics (PET, PVC, HDPE, others), cans, glass, bag-ina-box and others.
Do I have to list Velcorin as an ingredient on the label?

Enzymes
pgs 48 52
What is the cost associated with adding Velcorin?
No. The FDA lists Velcorin as a direct secondary food additive and therefore no labeling is required (21 CFR 101.100).
Tannins
pgs 53 58
Velcorin costs $387.38 per 3 kg 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 2 cents per bottle)
when dosed at the legal maximum (200 ppm).
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.
Is Velcorin-treated wine approved in other countries?
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Velcorin approval is product and country specific. Notable changes for 2006 include the trade agreement between the U.S. and the European Union (EU) concerning
practices of winemaking and labeling concerns. Under
this new agreement the EU recognizes U.S. laws pertaining to winemaking. Therefore, wine treated with
Velcorin may be exported to the EU without restriction.
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
Velcorin solidification.
For a current list of countries that allow Velcorin-treated

wine, please contact Jessica Just at Scott Laboratories.
46
AiroCide represents a new option for

winemakers to help reduce the risk
of airborne contamination without
introducing new hazards to the
winery environment.
Removal of TCA via Photocatalytic Oxidation
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
industries. In case studies performed

in 2005 at Napa and Sonoma wineries, reduction of mold populations
ranged from 57-72% after 23 days of
running the system. Wineries have
also noted significant reduction of
off-aromas in their wine cellars.
ML Bacteria
pgs 34 40
KESs innovative AiroCide PPT utilizes

a titanium dioxide catalyst, excited by
UV lamps, to generate highly reactive
hydroxyl and super-oxide ions. A fan
passes ambient air over a catalyst
bed killing and decomposing airborne
microbes (molds, bacteria, yeasts and
viruses). In addition, volatile organic
compounds such as TCA and TBA are
broken down (primarily into trace
amounts of CO2 and water vapor). No
ozone or hydroxyl radicals are released
from the system. Though this technol-
Micro. Controls
pgs 41 47
of mold with chlorine and bromine

are well documented. Fortunately, it
is reasonably easy to eliminate fresh
introduction of these two chemicals
into a winery environment. Reduction
and/or elimination of the airborne
spread of mold is a trickier proposition. The common methods to reduce
mold and its airborne spread have
significant drawbacks or inadequacies. Ozone, while potent against mold,
introduces safety concerns. Reducing
cellar humidity can lead to evapora-
Enzymes
pgs 48 52
Efforts to prevent off-characters

ogy does not resolve the issue
in wine are not limited to the
of pre-existing surface taint
control of liquid-borne spoilage
or surface colonies of microorganisms. Surface-borne and
organisms, it does represent a
airborne taints merit similar
significant inhibition to their
concern. Trichloroanisole (TCA)
airborne spread.
and tribromoanisole (TBA) are
AiroCides technology base
two of the more infamous chemiwas initially developed by
cal taints. Both can be found on
the University of Wisconsin
surfaces and in volatile (airborne)
for the NASA space proforms. When airborne, they pose
gram. Continued research
a potential for cross-contamina- We noticed a dramatic drop in moldy odor in the wine caves after
with universities, airflow
just 2 days of running the AiroCide PPT systems.
tion. A new technology intro Andy Erickson, Winemaker, Hartwell Vineyards, Napa, CA dynamics professionals,
duced to the wine industry in
and engineers has allowed
2005 by Atlanta based KES Science and
tive loss of product. UV-only light
KES to bring AiroCide technology to
Technology, Inc. takes a novel approach
systems cannot provide adequate
market. It has been used commerto reduce such risks.
residence time to have an impact upon
cially for several years in the floral,
airborne contaminants.
The potential dangers of interaction
food preservation, and healthcare
New Products
pgs 2 3
Reducing Airborne Contamination Risks
140
120
149.9
157.1
129.3
113.6
100
112.2
- Dean T Tompkins, PhD, PE

August 5, 2005
102.1
80
Experiment Type
Baseline Experiments - Prior to

PCO Experiments (KESAir's
Baseline Experiments - After
PCO Tests (Glass W ool Only) Reactor Materials w/ Glass W ool) PCO Tests (Glass W ool Only)
47
Specialty Wines
pgs 59 60
Average TCA Concentration (ppbv)
160
Note: The benchtop PCO

reactor produced an average
of 21% reduction on a single
pass. Due to higher expected
collisions between the TCA
and the active materials in
the AiroCide ACS-100 than the
benchtop reactor, the ACS-100
may be capable of removing
a higher percentage of TCA in
one pass.
General Tools
pgs 61 70
Upstream TCA Conc (ppbv)

Downstream TCA Conc (ppbv)
Tannins
pgs 53 58
180
Enological Enzymes
New Products
pgs 2 3
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 promotes 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.
Yeast Strains
pgs 4 22
We are pleased to report that in late 2004 the FDA lifted its general restrictions on the use of betaglucanase enzymes
sourced from Trichoderma for use in wine. The TTB requires that paperwork be filed. Please note that we have been told to
expect the paperwork requirement will be lifted at some time in the future. This had not yet occurred by the time we went
to press. We will post updates on our website as appropriate (www.scottlab.com).
We continue to offer enzymes from Laffort as well as our proprietary Scottzymes.
Ferm. Mgmt
pgs 23 31
LAFFORT ENZYMES
barrels just after the fermentation while the wine is warmer.
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
This year Laffort is introducing a new maceration enzyme, Lafase Fruit (pronounced Froo-ee), which is derived from Aspergillus niger. This enzyme is for the production of fruit forward
red wines with good color, fruitiness and soft tannins. In addition, this is the second year for Extralyse and Filtrozym (both
sourced in part from Trichoderma harzianum). These enzymes
are used to help clarify, stabilize and increase filterability. Specifically, Extralyse helps accelerate yeast autolysis to improve
lees aging., while Filtrozym is useful for hard to filter wines.
To Use: Dissolve Extralyse in 10 times its weight in water,

gently stir and allow to sit for a few minutes. Then add to
wine. Rehydrated Extralyse should not be kept in liquid
form for more than a few hours.
Choosing the Correct Enzyme
Micro. Controls
pgs 41 47
Whites/Ross
Reds
Extralyse
Extralyse
Filtrozym
Filtrozym
Lafazym CL
Lafase Fruit
Lafazym Press
Lafase HE Grand Cru
#16309
Enzymes
pgs 48 52
EXTRALYSE
White, Red
Tannins
pgs 53 58
#16307
100 g
#16308
500 g
100 g
Sourced from Aspergillus niger and Trichoderma harzianum, Filtrozym is a granular pectinase and betaglucanase
blend. It is used to improve fining, clarification and filtration
by the elimination of pectins, glucans and colloids. Filtrozym
helps break down long chain polysaccharides which, in turn,
improves settling and helps preserve flavor and aroma. It
can reduce the degree of filtration needed and still protect
wine colloidal stability. Wine can be treated after alcoholic
fermentation or prior to bottling in tank or barrels. Filtrozym is particularly recommended for botrytised wines.
Lafase Fruit (ros)
FILTROZYM
White, Red, Ros
Specialty Wines
pgs 59 60
To Use: Dissolve Filtrozym in 10 times its weight in water,

gently stir and allow to sit for a few minutes. Then add to
wine. Rehydrated Filtrozym should not be kept in liquid
General Tools
pgs 61 70
Extralyse is a granular pectinase and betaglucanase blend

sourced from Aspergillus niger and Trichoderma harzianum.
It improves wine stability, fining and filtration by degrading
pectins, glucans and colloids. Extralyse degrades the membrane and cell walls of yeast to release polysaccharides and
polypeptides. This, in turn, enhances mouthfeel and helps
stabilize colloidal structure. Extralyse can also help improve
lees aging by accelerating natural yeast autolysis, thus
improving clarification. It may be used on red press wines to
improve quality and stability. It may also be used to treat lees
separately with the intention of later reincorporating the lees
wine back into the base wine. For best results add to tank or
IMPORTANT TTB INFORMATION

Extralyse and Filtrozym contain betaglucanase activity
derived from Trichoderma harzianum. Enzymes from this
source have been recently approved by the FDA for use in
wine but are still in the approval process with the TTB.
Paperwork must be filed with the TTB before using these
enzymes and follow up is required. Contact Scott Laboratories for further information.
48
minutes. Add to crushed grapes prior to fermentation.

Rehydrated Lafase HE Grand Cru should not be kept in
liquid form for more than a few hours.
To Use: Dissolve Lafazym CL in 10 times its weight in

water, gently stir and allow to sit for a few minutes. Then
add to the bottom of a tank as the tank is filling with
juice. Rehydrated Lafazym CL should not be kept in liquid
Premium Reds
100 g
#16304
500 g
LAFAZYM PRESS
White, Ros
Lafase HE Grand Cru is a granular pectolytic enzyme with

cellulase and hemicellulase side-activities. It enhances gentle
extraction of softer tannins and flavors from the cell wall
of mature fruit during the production of premium full-bodied red wines. Low anthocyanase activity helps promote
color stability. Lafase HE Grand Cru has little effect on seed
tannins. Use of Lafase HE Grand Cru can help reduce the
amount of mechanical action (pumping over) required during the alcoholic fermentation, helping to avoid over-extraction or extraction of vegetal characters. In overripe fruit,
the dose of Lafase HE Grand Cru should be reduced. It may
be used to help reduce acid phenol precursors that Brettanomyces can metabolize into ethyl phenols. It facilitates
pressing of the wine and clarification.
#16305
100 g
#16306
500 g
Lafazym Press is a granular pectolytic enzyme used during pressing to obtain higher quality juice. It increases free
run juice while helping to reduce phenolic compounds and
limit vinyl phenol production. Lafazym Press can also help
decrease the quantity of gross lees during settling.
Tannins
pgs 53 58
To Use: Dissolve Lafazym Press in 10 times its weight

in water, gently stir and allow to sit for a few minutes.
Then add to juice as it fills the press. The press should be
rotated once or twice when full for even dispersal. Rehydrated Lafazym Press should not be kept in liquid form
for more than a few hours.
New Products
pgs 2 3
Lafazym CL is a granular pectolytic enzyme used for

improved settling of must and lees prior to fermentation of
white and ros wines. It helps preserve the freshness and
aroma of the grapes. It is low in cinnamyl esterase activity
which helps reduce vinyl phenols.
LAFASE HE GRAND CRU

#16303
100 g
Yeast Strains
pgs 4 22
#16300
Ferm. Mgmt
pgs 23 31
White, Ros
To Use: Dissolve Lafase Fruit in 10 times its weight in

water, gently stir and allow to sit for a few minutes. Then
add to must (juice). Rehydrated Lafase Fruit should not be
kept in liquid form for more than a few hours.
LAFAZYM CL
Equipment
pgs 32 33
Lafase Fruit is a purified granular pectinase blend from Aspergillus niger used for the extraction of polyphenols during maceration of fruit forward wines. It allows for short
maceration times with or without cold soaking to produce
modern style red or ros wines with fresh red fruit notes,
color and body. Its formulation permits the extraction of
anthocyanins, aromas and soft tannins. Lafase Fruit is
particularly recommended for an early and rapid extraction
of polyphenols and varietal aroma precursors.
ML Bacteria
pgs 34 40
100 g
To Use: Dissolve Lafase HE Grand Cru in 10 times its

weight in water, gently stir and allow to sit for a few
Recommended Dosage
Enzyme
Crushed Grapes
Juice
Wine
Extralyse
Not recommended
Not recommended
110-230 g/1000 gal
Filtrozym
Not recommended
Not recommended
75-190 g/1000 gal
Lafase Fruit
20-50 g/ton
110-165 g/1000 gal
Best used before fermentation
Lafase HE Grand Cru
20-50 g/ton
110-165 g/1000 gal
Lafazym CL
Not recommended
38 g/1000 gal
Not recommended
Lafazym Press
20-45 g/ton
110-250 g/1000 gal
Not recommended
49
Specialty Wines
pgs 59 60
#16311
Micro. Controls
pgs 41 47
Red, Ros
Enzymes
pgs 48 52
LAFASE FRUIT
General Tools
pgs 61 70
SCOTTZYMES
Choosing the Correct Enzyme
New Products
pgs 2 3
Whites
Reds
Fruit Wines
BG
BG
BG
Cinn-Free
Color Pro
HC
Color Pro
Color X
KS
KS
KS
Pec5L
Yeast Strains
pgs 4 22
SCOTTZYME BG
White, Red, Fruit
#16176
1 kg
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
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.
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
#16165
30 kg
30 kg
To Use, Whites: Sprinkle a 10% solution over crushed grapes

or add to juice before the start of alcoholic fermentation.
SCOTTZYME COLOR X
Heavier, More Extracted Reds
White
1 kg
#16162
To Use, Reds: Dilute Scottzyme Color Pro to approximately

a 10% solution in cool water. Sprinkle the solution over
the crushed grapes or add during a pumpover before
alcoholic fermentation. If adding to wine, gently mix a 10%
solution into the tank for even dispersion.
SCOTTZYME CINN-FREE
#16175
1 kg
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.
To Use: 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. Rehydrated Scottzyme BG
should not be kept in liquid form for more than a few hours.
#16172
Scottzyme Color Pro is a specialty pectinase with protease sideactivities. These side-activities are important for helping to 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.
Pec5L
SCOTTZYME COLOR PRO

Aged & Early-to-Market Reds, White
#16173
1 kg
#16163
30 kg
Tannins
pgs 53 58
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.
Specialty Wines
pgs 59 60
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 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.
To Use: Dilute Scottzyme Color X to approximately a

10% solution in cool water. Sprinkle the solution over
the crushed grapes or add during a pumpover before
alcoholic fermentation. If adding to wine, gently mix a 10%
solution into the tank for even dispersion.
General Tools
pgs 61 70
Choosing Color Pro or Color X?
To Use: 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.
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, co50
1 kg
#16161
30 kg
Warning: Never use Scottzyme KS before pressing (i.e. at the

crusher for whites, or before or during red fermentation). Scottzyme
KS has very aggressive enzymatic activities that will destroy skins
and create too many fine solids. After pressing, these activities will
help with settling and the breakdown of sticky solids (even Botrytis).
The result is to make the juice or wine more manageable.
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.
SCOTTZYME PEC5L
To Use: 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.
White, Fruit
White, Red, Fruit

1 kg
#16164
30 kg
1 kg
#16160
30 kg
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.
SCOTTZYME KS
#16174
#16170
Scottzyme KS is a blend of enzymes from Aspergillus niger

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
To Use: 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.
New Products
pgs 2 3
#16171
Yeast Strains
pgs 4 22
To Use, Whites: 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.
Fruit
Ferm. Mgmt
pgs 23 31
SCOTTZYME HC
Equipment
pgs 32 33
To Use, Reds: Dilute Scottzyme KS to approximately a 10%

solution in cool water. Add to the wine after pressing
during a pumpover or tank mixing.
ML Bacteria
pgs 34 40
Scottzyme KS. Customers have reported very favorable results

when used to solve nightmare filtrations before bottling.
Micro. Controls
pgs 41 47
factors, 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.
Wine
BG
Not recommended
Not recommended
115-190 g/1000 gal

Bench trials required
Cinn-Free
15-30 mL/ton
50-60 mL/1000 gal
Color Pro (for reds)
60-100 mL/ton
Color Pro (for whites)
15-30 mL/ton
75-150 mL/1000 gal
100-200 mL/1000 gal
Color X
60-100 mL/ton
HC
60-100 mL/ton
200-300 mL/1000 gal
250-350 mL/1000 gal
KS
Not recommended except

for special fruits
100-150 mL/1000 gal

Whites only
200-300 mL/1000 gal

Whites and reds
Pec5L
10-20 mL/ton
40-50 mL/1000 gal
50-60 mL/1000 gal
One liquid kilo of Scottzyme contains approximately 890 milliliters.

One liquid 30 kg tote of Scottzymes contains approximately 26.7 liters.
BG is a powdered enzyme. CL, Extralyse, Filtrozym, Fruit, HE Grand Cru and
Press are granular enzymes.
All Scottzymes except BG are liquid.
All Scottzymes and the Laffort Lafase and Lafazym enzymes are sourced from
Aspergillus niger. Laffort Extralyse and Filtrozym are sourced from Aspergillus niger
and Trichoderma harzianum.
Scottzymes and Laffort enzymes are the result of natural fermentation and are
not sourced from genetically modified organisms.
All enzymes are Kosher, but not Kosher for Passover.
51
Tannins
pgs 53 58
Juice
Specialty Wines
pgs 59 60
Crushed Grapes
General Tools
pgs 61 70
Enzyme
Enzymes
pgs 48 52
Recommended Dosage
Frequently Asked Questions About Enological Enzymes

What is the best way to add liquid enzymes?
New Products
pgs 2 3
are crushed. Most of a red wines color potential is achieved

very early. Add Scottzymes before or during cold soaking or
with yeast and nutrients.
Even distribution is important. Dilute Scottzymes to approximately a 10% solution in cool water. Sprinkle the solution
over the crushed grapes/fruit or during a pumpover before
fermentation. If adding to wine, gently mix a 10% solution into
the tank for even dispersion.
Why should I use Scottzyme Color Pro on whites?

Scottzyme Color Pro improves settling, fining and filterability
of white wines.
Yeast Strains
pgs 4 22
How do I add powdered or granular enzymes?
When should I use Lafase Fruit or Lafase HE Grand Cru?
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.
Lafase Fruit is recommended for fruit forward red/ros wines.

Lafase HE Grand Cru is formulated for premium aged reds.
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Powdered enzymes tend to scatter across water or wine. It

is best to add just enough cool 21-25C(70-77F) 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.
Why are standard pectinases such as Scottzyme

Pec5L, Lafazym CL and Lafazym Press not
recommended for red wines?
How long will powdered/granular enzymes remain

active after rehydration?
What should I do if the optimal time to add enzymes

has passed?
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
50mg/L of SO2.
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.
Standard pectinases have side-activities that are useful for

releasing juice from white grapes. Some of these activities that
are helpful in white wines may destabilize color in reds.
Micro. Controls
pgs 41 47
I have problems settling and clarifying my late harvest

white wines. When should I treat with Scottzyme KS?
Is a betaglucanase enzyme available?
Enzymes
pgs 48 52
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.
Yes, the FDA has approved betaglucanases sourced from

Trichoderma for use in wine. See page 48 for the further
information on Extralyse and Filtrozym enzymes by Laffort.
Are enzymes deactivated by SO2?
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 enzymes left from last year. Are they still OK

to use?
Tannins
pgs 53 58
I have already added bentonite. Can I still use enzymes?
Specialty Wines
pgs 59 60
Leftover liquid Scottzymes should be tightly sealed and stored

in a refrigerated environment. Powdered or 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.
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 or Scottzyme Color X?

Add at the crusher or the fermenter as soon as possible. Anthocyanins are water-soluble and are released as the grapes
General Tools
pgs 61 70
52
Recommended Dosage
The instant form of Tanin VR Supra dissolves easily in white

wine without stirring.
Tanin VR Supra is available in two formulas; Tanin VR

Supra and Tanin VR Supra NF (new formula). The compositions of the two formulas are different.
Red Vinifera
Must
300500 ppm
(3050 g/hL)
2.44.0 lb/1000 gal
Non-Vinifera
Red Must
400-600 ppm
(40-60 g/hL)
3.2-4.8 lb/1000 gal
Fruit
200-500 ppm
(20-50 g/hL)
1.6-4.0 lb/1000 gal
1 kg
#15435
5 kg
#15040
5 kg
Tanin VR Supra NF is a newer formulation of the original

Tanin VR Supra. Tanin VR Supra NF was developed for those
who do not want chestnut hardwood tannins in their wine.
It is especially effective in Pinot Noir wines where bitterness
in the finish may be more easily detected. Although chestnut hardwood is more reactive than oak, it works equally
well in the fermenter. When using Tanin VR Supra NF in
conjunction with enzymes it is best to add the enzymes at
the crusher and wait six to eight hours before adding the
tannin. As noted for standard Tanin VR Supra, bench trials
for tannin additions during fermentation are impractical. Our
recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm).
Tanin VR Supra is composed of proanthocyanidic and

ellagic tannins specifically formulated for use during red
wine fermentation. These highly reactive tannins bind with
anthocyanins in the first 3-4 days of fermentation. If sufficient indigenous tannins are not present during fermentation, the anthocyanins may precipitate, resulting in color
loss. Adding Tanin VR Supra at the start of fermentation
(even before indigenous tannins are available) increases
color stability. Using together with enzymes like Color Pro,
Lafase Fruit or Lafase HE Grand Cru helps to extract more
polyphenolics. The ongoing polymerization can improve the
middle palate structure and help significantly reduce or
eliminate vegetal/herbaceous characters.
When using Tanin VR Supra in conjunction with enzymes
it is best to add the enzymes at the crusher and wait six
to eight hours before adding the tannin. Bench trials for
tannin additions during fermentation are impractical. Our
recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm).
To Use: Gradually sprinkle Tanin VR Supra NF directly

onto the grapes or dissolve in a small amount of warm
water (35C/95F). Add directly to grapes at the crusher or
to the must during a pumpover to obtain good homogenization. If additional tannin is desired, the winemaker
should make additions in increments of 0.5 lb/1000 gal (63
ppm) in subsequent pumpovers. During aging the tannins will continue to polymerize. If the addition of Tanin
VR Supra NF is post-fermentation, it is recommended to
wait 3-6 weeks before proceeding with normal rackings,
fining and bottling.
To Use: Gradually sprinkle Tanin VR Supra directly onto

the grapes or dissolve in a small amount of warm water
(35C/95F). Add directly to grapes at the crusher or to the
53
Micro. Controls
pgs 41 47
#15041
Enzymes
pgs 48 52
1 kg
Tannins
pgs 53 58
#15436
Specialty Wines
pgs 59 60
Red, Fruit
ML Bacteria
pgs 34 40
Red, Fruit
TANIN VR SUPRA
General Tools
pgs 61 70
TANIN VR SUPRA NF
Yeast Strains
pgs 4 22
must during a pumpover to obtain good homogenization. If additional tannin is desired, the winemaker should
make additions in increments of 0.5 lb/1000 gal (63 ppm)
in subsequent pumpovers. During aging the tannins
will continue to polymerize. If the addition of Tanin VR
Supra is post-fermentation, it is recommended to wait 3-6
weeks before proceeding with normal rackings, fining
and bottling.
Ferm. Mgmt
pgs 23 31
All of the Laffort tannins, except Tanin Plus and Tanin

Galalcool, are processed in the instant form. This method of
extraction and drying produces a product that dissolves almost instantly in water at cellar temperature. These tannins
produce virtually no dust and show improved efficiency.
Equipment
pgs 32 33
IMPROVED SOLUBILITY!
New Products
pgs 2 3
Enological Tannins
made during the first two or three rackings, followed

by an organoleptic evaluation. Final additions should be
made three to six weeks before bottling to allow complete
polymerization and settling.
Recommended Dosage
Red Vinifera Must
300-500 ppm (30-50 g/hL) 2.4-4.0 lb/1000 gal
Non-Vinifera Red Must
400-600 ppm (40-60 g/hL) 3.2-4.8 lb/1000 gal
Fruit
200-500 ppm (20-50 g/hL) 1.6-4.0 lb/1000 gal

Recommended Dosage
New Products
pgs 2 3
BIOTAN
Red, Ros, White
#15320
500 g
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Biotan is condensed tannin derived entirely from grape

skins and seeds. It has low astringency and high polyphenolic richness. Biotan can be added to the must when
grapes are low in indigenous tannin or after alcoholic fermentation to balance tannin deficiency, to build structure,
to stabilize color, or to serve as an anti-oxidant.
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
(5-40 g/hL)
0.42-3.2 lb/1000 gal
Red Wine
50-300 ppm
(5-30 g/hL)
0.42-2.4 lb/1000 gal
White Wine
50-150 ppm
(5-15 g/hL)
0.42-1.2 lb/1000gal
Ros Wine
100-200 ppm
(10-20 g/hL)
0.83-1.6 lb/1000 gal
Enzymes
pgs 48 52
#15441
5 kg
Prior to Bottling
(3-6 weeks)
30-100 ppm
(3-10 g/hL)
0.24-0.83
lb/1000 gal
TANCOR GRAND CRU

#15430
1 kg
#15431
5 kg
Tannins
pgs 53 58
To Use: Gradually sprinkle TanCor Grand Cru on the wine

during a transfer or during racking. For better results,
dissolve TanCor Grand Cru in a small volume of warm
water (35C/95F) before use. Add to the wine during a
pumpover to obtain good homogenization. Additions can
be made during the first two or three rackings, followed
by an organoleptic evaluation. Final additions should be
made three to six weeks before bottling to allow complete
polymerization and settling.
Red
1 kg
0.83-2.4
lb/1000 gal
For those who prefer a tannin structure with even greater

polymerization and refinement, TanCor Grand Cru is the tannin of choice. It was developed to add structure to premium
red wines without harshness or a forward oak finish. Due
to a unique extraction process, TanCor Grand Cru further
enhances softer middle palate when compared to TanCor. It
can also enhance varietal fruit character that may have been
masked while adding complexity to the finish. TanCor Grand
Cru will help stabilize wines by improving the polyphenolic
composition. It is especially beneficial when aging wines in
older, tannin-leached barrels. The anti-oxidative character of
TanCor Grand Cru may allow some winemakers to choose
to use less sulfur dioxide. Tannin reinforcement also helps
microbiological management during barrel aging.
TANCOR
#15440
(10-30 g/hL)
Red
Recommended Dosage
50-400 ppm
100-300 ppm
To Use: Gradually sprinkle Biotan on the must at the

crusher, into the wine during a transfer or racking. For
better results, dissolve Biotan in a small volume of warm
water (35C/95F). Add to must or wine during a pumpover or tank mixing to obtain good homogenization. Additions can be made during the first two to three rackings,
followed by an organoleptic evaluation. Final additions
should be made three to six weeks before bottling to
allow complete polymerization and settling.
Red Must
Prior to Barrel Aging

Red Wine
Specialty Wines
pgs 59 60
TanCor was developed for addition to red wine post-fermentation to improve overall structure and to help protect
the wine from oxidation during aging. It is composed of
proanthocyanidins and ellagic tannins that integrate easily
into young wine. TanCor seems to balance well with full,
fruity red wines like Syrah and Zinfandel. It is also useful
in intense, up-front fruity Cabernet Sauvignon or any wine
that noticeably lacks smooth tannin structure.
Recommended Dosage
Prior to Barrel Aging

Red Wine
100-300 ppm
(10-30 g/hL)
0.83-2.4
lb/1000 gal
Prior to Bottling
(3-6 weeks) or
during rackings
50-100 ppm
(5-10 g/hL)
0.42-0.83
lb/1000 gal
General Tools
pgs 61 70
Note:
TanCor, TanCor Grand Cru, and Biotan are best used prior to
barrel aging. This encourages tannin integration in the wine over
time. These tannins may also dramatically improve a red wine
when added prior to bottling. At this stage, they should be added
at least six weeks before bottling to allow full reaction and po-
To Use: Gradually sprinkle TanCor on the wine during

a transfer or during racking. For better results, dissolve
TanCor in a small volume of warm water (35C/95F)
before use. Add to the wine during a pumpover to
obtain good homogenization. Additions to wine can be
54
lymerization. Successful additions can be made closer to bottling

but this may result in less throughput during filtration.
Tank
2 tablets/hL
(26 gal)
1-2 tablets/hL (26 gal)

every 2-3 months
Usage In White Wine
Initial Dose
Subsequent Addition
Used barrels
2 tablets at start 2 tablets after alcoholic

of alcoholic
fermentation
fermentation
Lees aging
in barrels
1-2 tablets
every 2 months
Adjust according
to taste
Ferm. Mgmt
pgs 23 31
To introduce oak character in wines, an addition of pure oak

tannin may be beneficial. Quertanin is extracted from oak
trees grown in the Limousin region of France. It contributes
wood nuances without toasty or smoky character. This finishing tannin is a strong anti-oxidant and can increase the
complexity of the wine finish. It will not, however, increase
middle palate. Quertanin contributes to color preservation,
especially when old barrels are used during aging.
TANIN PLUS
Red, White
To Use: Gradually sprinkle Quertanin on the wine during

a transfer or during racking. For better results, dissolve
Quertanin in a small volume of water before use. After
the addition of Quertanin, it is recommended to proceed
with normal rackings until fining. In young wines kept
in tanks, Quertanin should be added immediately after
malolactic fermentation. If malolactic fermentation is not
desired, add at the end of alcoholic fermentation.
#15466
500 g
Tanin Plus is a soluble wood tannin extracted from toasted

American oak. It works in much the same manner as Quertanin but with an additional vanillin oak character and smooth
finish. Tanin Plus works well in combination with other tannins (TanCor, TanCor Grand Cru, Galalcool) in very low doses.
Tanin Plus is granular and requires special care to dissolve.
Recommended Dosage
Red Wine
100200 ppm
(1020 g/hL)
0.831.6
lb/1000 gal
White Wine
50100 ppm
(510 g/hL)
0.420.83
lb/1000 gal
To Use: Dissolve Tanin Plus in approximately 10 times its

weight in warm water (35-40C/95-104F) then add to the
wine during a pumpover for good mixing. Addition of
Tanin Plus should be made a minimum of three weeks before
bottling. After additions, proceed with normal racking.
QUERTANIN EFFERVESCENT TABLETS
Recommended Dosage
Red, Ros, White

#15355
New Products
pgs 2 3
2 tablets every month
Yeast Strains
pgs 4 22
3 tablets
Equipment
pgs 32 33
1 kg
Used barrels > 1 year
36/Box
Barrels are expensive to replace. This highly purified extract

of Limousin oak extends barrel life by adding back ellagic
(oak) tannins that leach out over time. The tannin itself
contributes wood nuances without toasty or smoky character and increases the complexity of the wine finish. Potassium bicarbonate in the tablet creates the effervescent action
which self-mixes the dose. In red wines, add at the beginning of aging (see table below) and adjust according to taste.
It can also be used in white wine during barrel or lees aging.
Red Wine
100200 ppm
(1020 g/hL)
0.831.6 lb/1000 gal
White Wine
50100 ppm
(510 g/hL)
0.420.83 lb/1000 gal
TANIN GALALCOOL
White, Ros, Red, Fruit, Cider
#15445
1 kg
Tanin Galalcool is derived from the gall nut of oak trees. It

is referred to as white fluffy tannin due to the color and
nature of the product. It was specifically developed for addition to white wines because it is colorless. Tanin Galalcool
is recommended for use on grapes that have Botrytis, other
molds or rot. Sprinkle directly on grapes. It inhibits laccase
activity and oxidation and protects the must against browning. Tanin Galalcool is effective as an anti-oxidant when
used in conjunction with SO2 on sound grapes. It may also
help stabilize proteins in varietals such as Sauvignon Blanc
To Use: Drop each tablet as necessary into the desired

vessel. If heavy lees is present in barrels, it may be necessary to stir the barrel gently to insure proper mixing.
Note: the potassium bicarbonate fraction in these tablets has little
or no effect on wine pH.
55
Enzymes
pgs 48 52
#15046
2 tablets every 2-3 months
Tannins
pgs 53 58
500 g
2 tablets
Specialty Wines
pgs 59 60
#15045
One year old barrels
ML Bacteria
pgs 34 40
Red, Ros, White
Subsequent Addition
Micro. Controls
pgs 41 47
QUERTANIN
Initial Dose
General Tools
pgs 61 70
Usage In Red Wine
which are protein rich. This tannin may be used in aging

red wines when very subtle changes are desired.
Tanin Galalcool SP gives a perception of sweetness while

improving mouthfeel and texture in white and ros wines.
This tannin may be used in red wines when very subtle
changes are desired. It may also be used to enhance the
structure and mouthfeel in mead and fruit wines.
New Products
pgs 2 3
To Use: Dissolve Tanin Galalcool in 10 times its weight in

warm water (35C/95F). Add directly to the grapes at the
crusher or to the must (juice), wine during a pumpover/
tank mixing to obtain good homogenization. If the addition of Tanin Galalcool is post-fermentation, it is recommended to wait 3-6 weeks before proceeding with normal
rackings, fining and bottling.
Yeast Strains
pgs 4 22
To Use: Gradually sprinkle Tanin Galalcool SP over the

grapes or dissolve in a small amount of warm water
(35C/95F). Add directly to the grapes at the crusher or to
the must (juice), wine during a pumpover/tank mixing
to obtain good homogenization. If the addition of Tanin
Galalcool SP is post-fermentation, it is recommended to
wait 3-6 weeks before proceeding with normal rackings,
fining and bottling.
Recommended Dosage
White/Ros Juice 50150 ppm (515 g/hL) 0.421.2 lb/1000 gal

White/Ros Wine 50300 ppm (530 g/hL) 0.422.4 lb/1000 gal
Ferm. Mgmt
pgs 23 31
Red Wine
50300 ppm (530 g/hL) 0.422.4 lb/1000 gal
Fruit, Cider
50200 ppm (520 g/hL) 0.421.6 lb/1000 gal
Recommended Dosage
White/Ros Juice
50150 ppm (515 g/hL) 0.421.2 lb/1000 gal
*White/Ros Wine 50300 ppm (530 g/hL) 0.422.4 lb/1000 gal
TANIN GALALCOOL SP
Equipment
pgs 32 33
White, Ros, Red, Fruit, Cider, Mead

#15450
1 kg
Red Wine
50300 ppm (530 g/hL) 0.422.4 lb/1000 gal
Fruit, Cider, Mead
50200 ppm (520 g/hL) 0.421.6 lb/1000 gal
* A small addition (2.5-5.0 g/hL/0.21-0.42 lb/1000 gal) may help

mask the perception of bitterness in a finished wine.
ML Bacteria
pgs 34 40
Tanin Galalcool SP (Soft Palate) is similar to Tanin Galalcool and contributes an additional character of softness
and fullness on the palate. While not increasing sugar,
Frequently Asked Questions About Enological Tannins
Micro. Controls
pgs 41 47
When is the best time to add tannins? How do I add them?
I am using tannin and enzymes. Will SO2 interfere

with my additions?
Enzymes
pgs 48 52
Tannins
pgs 53 58
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 pumpover, depending on the grape quality
(rotten vs. sound). Additional tannin can be added with each
pumpover. If adding to a white wine, add directly to the
grapes at the crusher or to the tank during a tank mixing.
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 OK 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.
Why are Tanin Plus and Tanin Galalcool not available in

a powdered instant form?
Can I use tannins on white juice and wine?
Specialty Wines
pgs 59 60
Yes, a tannin addition in white juice may be beneficial to remove off-aromas, to improve clarification, to inhibit laccase
activity from Botrytis or rot, or to serve as an anti-oxidant.
Tannins can also be added later to wine to improve middle
palate structure or softness. We recommend using either
Tanin Galalcool or Tanin Galalcool SP.
General Tools
pgs 61 70
Tanin Plus and Tanin Galalcool are only available in the

granular form because they do not show the same properties and efficiency in the powdered instant form. They
need special care to dissolve. The other tannins (Tanin VR
Supra, Tanin VR Supra NF, Biotan, TanCor, TanCor Grand
Cru, Quertanin, and Tanin Galalcool SP) are all in powdered
instant forms.
Why should I use tannins on my premium red grapes?

Premium wines sometimes show a deficiency in phenolic
intensity. For the easiest and most efficient integration of
56
tannins, add Tanin VR Supra or Tanin VR Supra NF at the

crusher. If needed, an addition of Biotan or TanCor Grand Cru
prior to aging can help reinforce phenolic equilibrium. During
long maturation in barrels, TanCor Grand Cru will help prevent excessive oxidation that can result in loss of structure
and freshness. For improved SO2 management and to lower
the risk of microbiological spoilage, add small amounts of
TanCor Grand Cru (5-7.5 g/hL) during each racking.
as an anti-oxidant and help protect the wine. Attaining a

good phenolic profile will slow the maturation process and
still protect the wine. Quertanin Effervescent tablets were
specifically developed for this use.
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 Tanin VR Supra
or Tanin VR Supra NF will help improve structure and
color stability.
Can I use Natural Yeast Derivatives (Opti-RED,

BoosterRouge, Booster Blanc, Opti-WHITE) with tannins?
Natural yeast derivatives combine with both indigenous
and added tannins and thereby increase mouthfeel, soften
structure, and help protect against oxidation. Add the Natural Yeast Derivatives prior to fermentation for best results.
What is the difference between Tanin VR Supra and

Tanin VR Supra NF?
What if I did not add enough tannin during the

primary fermentation?
See page 53 for product description and see chart on the

next page.
If more tannin structure and flavor is desired post-fermentation, make additions with TanCor or TanCor Grand Cru
tannins. Addition is best before barrel aging when tannins
can be incorporated into the wine and when oxidation and
polymerization are slow. Quertanin and Tanin Plus are the
best tannins to use prior to bottling (3-6 weeks) when a bit
of oak seasoning 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.
What is the cost associated with adding tannin?

Adding 300-500 ppm (2.4-4.0 lb/1000 gal) will cost approximately 9 to 27 cents per 9 liter case depending on the type
of tannin used. Tannin choice depends on wine style and
timing of the addition in the winemaking process. The least
expensive method is to add Tanin VR Supra early to the
must. Tanin VR Supra NF will cost slightly more. If needed,
post-fermentation additions are more expensive but will provide the winemaker with additional options and flexibility.
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
What if I only want to use pure grape tannin in

my wine?
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
General Tools
pgs 61 70
Biotan is the only tannin we offer that is comprised of

100% grape tannin. All other tannins are sourced from a
combination of grapes, exotic woods, oak or chestnut.
Equipment
pgs 32 33
Why not add oak chips? Arent they a source of

inexpensive tannin?
ML Bacteria
pgs 34 40
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.
Micro. Controls
pgs 41 47
Can tannins help remove undesirable astringency or

bitterness?
Enzymes
pgs 48 52
Tannins do not add color to the must of low color grapes.

Tannins do, however, bind up available anthocyanins. By
keeping them in the wine colloidal system, the potential for
color loss is minimized and color stability is enhanced. Optimizing tannin availability in the first three days of fermentation (when anthocyanins may either bind or precipitate)
contributes to the color stability of the finished wine.
Tannins
pgs 53 58
Will tannin additions increase color in low color

grape varieties?
Specialty Wines
pgs 59 60
The Quertanin Effervescent tablets are a blend of Quertanin

and potassium bicarbonate. The effervescent action of the
bicarbonate provides mixing in the tank or barrel and
increases the redox potential of the wine during aging. The
potassium bicarbonate fraction in these tablets has little or
no effect on pH.
New Products
pgs 2 3
How do the Quertanin Effervescent tablets self-mix?
57
Which tannin do I choose?
New Products
pgs 2 3
Name
Composition
Properties
Uses
Tanin
VR Supra
Proanthocyanidins
+ Ellagic tannin
(Chestnut)
Highly reactive with proteins

Combines with anthocyanins
Enhances structure
Red, Fruit:
Help stabilize color, enhance structure
Inhibit laccase (botrytised grapes) and protect
anthocyanins in grapes from rot
and aging potential
Strong anti-oxidant
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
FERMENTATION
Tanin
VR Supra NF
Proanthocyanidins
+ Ellagic tannin (Oak)
Reactive with proteins

Combines with anthocyanins
Enhances structure and aging
potential
Anti-oxidant
Red, Fruit:
Help stabilize color, enhance structure
Inhibit laccase (botrytised grapes) and protect
anthocyanins in grapes from rot
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Proanthocyanidins
(100% from grapes)
Grape tannin compensates for poor
Red, Ros, White:

Help stabilize color
Enhance structure and aging potential
Tanin
Galalcool
Gallotannin
(Oak gall nut)
Reactive with protein

Complexes with oxidizable mol-
White, Ros, Cider, Fruit:

Improve clarification and structure
Minimize reductive odors
Inhibit laccase (botrytised grapes)
Tanin
Galalcool SP
Gallotannin
(Oak gall nut)
Reactive with protein

Complexes with oxidizable mol-
White, Ros, Cider, Fruit:

Improve clarification and structure
Minimize reductive odors
Inhibit laccase (botrytised grapes)
Enhance mouthfeel
TanCor
Proanthocyanidins
+ Ellagic tannin
Compensates for lack of tannin in
Red:
Inhibit residual laccase activity
Reduce vegetal and musty aromas
Reduce astringency
TanCor
Grand Cru
Proanthocyanidins
+ Ellagic tannin
(Oak duramen)
Compensates for lack of tannin in
Red:
Inhibit residual laccase activity
Reduce vegetal and musty aromas
Reduce astringency
Quertanin and
Quertanin Effervescent Tablets
Ellagic tannin
(French oak duramen)
Strongest anti-oxidant
Facilitates aging
Red, Ros, White:

Enhance body and structure
Minimize reductive odors in storage
Extend barrel life
Tanin Plus
Ellagic tannin
(toasted
American oak)
Compensates for lack of structure
Red, White:
Improve structure
Add vanillin character
Enzymes
pgs 48 52
AGING
Micro. Controls
pgs 41 47
Biotan
tannic structure in wine
ecules, preventing browning
ecules, preventing browning
finished wine
Facilitates aging
Anti-oxidant
finished wine without the dryness

that might come from barrel aging
Facilitates aging
Anti-oxidant
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
in finished wine
General Tools
pgs 61 70
58
PRODUCT RECOMMENDATIONS
CIDER
MEAD
Yeast
ICV-K1 (V1116), EC1118, DV10, 71B,

Actiflore C (F33), VL1, R2, W15
DV10, EC1118, ICV-K1 (V1116)
EC1118, ICV-K1 (V1116), DV10, Actiflore

C (F33)
Malolactic
Bacteria
Lactoenos SB3, MBR 31, MBR B1, 3X,

Microenos B16
Lactoenos SB3, MBR 31, MBR B1, 3X,

Microenos B16
none
Nutrients
See text below
See text below
See text below
Enzymes
Pec5L, HC, KS, BG
Pec5L, HC, KS
none
Tannins
VR Supra, VR Supra NF, Galalcool,

Galalcool SP
Galalcool, Galalcool SP
Galalcool SP
Fining Agents
Sparkolloid NF, Gelarom, Gecoll Supra,

Ichtyocolle, Argilact, Polylact, Casei
Plus, Stabivin, Stabivin SP
Sparkolloid NF, Gelarom, Gecoll Supra,

Argilact, Casei Plus, Stabivin, Stabivin SP
Sparkolloid NF, Gelarom, Stabivin SP
Other
SO2 tablets, Opti-WHITE, Opti-RED
SO2 tablets, Opti-WHITE
SO2 tablets, Opti-WHITE
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 like MBR B1 should be used. If flavor
enhancement and complexity is 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 36 for strain details.
Nutrients: Fruit wines and mead are notorious for having low
nutrient content. Proper nutrition for both yeast and malolactic
59
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
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 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 to
release bound terpenes. Use it only after the residual sugar
level is below 0.5%. Bench trials are essential to determine
the correct dosage of Scottzyme BG. Two weeks after
enzyme addition, it is okay to ameliorate the wine to the
desired sugar level.
Specialty Wines
pgs 59 60
bacteria is essential to ensure good flavor and aroma profiles. It

can also help to avoid stuck or prolonged fermentations and H2S
and VA problems. Follow the recommendations for low YANC
must on page 23 for best results.
General Tools
pgs 61 70
Yeast: Using a selected yeast strain can maximize the

positive attributes that come with a known strain
(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 page 18 for specific strain attributes. Proper
rehydration of the selected yeast strain is essential. See
page 14 for details.
Equipment
pgs 32 33
FRUIT
Yeast Strains
pgs 4 22
Making wine from sources other than grapes can be quite different and can pose many challenges. Numerous tools used
in grape fermentation can 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.
Ferm. Mgmt
pgs 23 31
Fruit Wine, Mead And Hard Cider Production
New Products
pgs 2 3
Specialty Wines
New Products
pgs 2 3
Tannin: Tannin gives 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 boost the natural tannin content. Such
additions may enhance flavor/aroma characteristics and
complexity. They may also reduce the risk of oxidation and
to help stabilize wine color. Try Tanin Galalcool SP to give
a perception of sweetness without adding sugar. Add Tanin
VR Supra or Tanin VR Supra NF to help enhance complexity
and stabilize wine color.
excess protein, improve stability and reduce bitterness in

the wine finish. Try Sparkolloid NF to gently clarify and
brighten the wine. Add Ichtyocolle (isinglass) to brighten
and clarify both red and white wine. Casei Plus (casein)
can treat oxidation and help prevent further browning
and pinking. Stabivin and Stabivin SP can be added to help
preserve wine color by preventing colloidal sedimentation in
the bottle. For more information see pages 63-64.
Yeast Strains
pgs 4 22
Other Tools: Sulfur dioxide is used to inhibit the growth of

microorganisms and to help reduce the risk of oxidation.
Oenosteryl Effervescent SO2 Tablets are easy to use and are
already measured into specific doses for your convenience.
See page 61 for dosing information.
Ferm. Mgmt
pgs 23 31
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 Gecoll Supra and Gelarom. Argilact can remove
Opti-WHITE is a natural yeast derivative. Use it at the onset

of fermentation to increase mouthfeel, avoid browning and
protect natural fresh aromas during aging. Add near the
end of fermentation to simulate extended lees aging. See
page 30 for more information.
Equipment
pgs 32 33
Opti-RED is a natural yeast derivative high in polyphenol

reactive polysaccharides. Add at the onset of fermentation
to enhance mouthfeel and to help stabilize color. See page
29 for more information.
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
60
Composition:
and juice, especially from Botrytis or mold

To inhibit indigenous yeast
In tanks before fermentation and directly into barrels
after malolactic fermentation
During transport of must or juice
To make monthly sulfite additions to barrels
66.6% Potassium Metabisulfite

33.3% Potassium Bicarbonate
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 other forms of SO2
additions. Sealed strip packages keep unused tablets fresh
for optimal potency. Cellar workers and others in the imme-
Can I break the tablets in half to deliver a smaller dose?

No, do not break the tablets for smaller dose additions. The
combination of potassium metabisulfite and potassium
bicarbonate may not be evenly distributed in the tablet.
Therefore, actual addition amounts may be unknown. The
tablets are available in two sizes to help give dosing choices.
Conversion Chart ppm of Total Sulfur

Tablet Size
1 Liter
1 Gallon
2g
2000 ppm
529 ppm
5g
5000 ppm
1323 ppm
60 Gallons
100 Gallons
1000 Gallons
9 ppm
5 ppm
0.50 ppm
22 ppm
13 ppm
1.30 ppm
Please note: 10 g size tablets are no longer offered.
Fining, Clarifying And Stabilizing Agents

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.
To help stabilize and clarify wine, the following winemaking methods may be used:
1. 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.
Always prepare fining agents in water (not wine or diluted

wine). Addition by pumping with the venturi effect is a
very efficient way of dispersal. Closed circulation after addition is also beneficial. Consult the manufacturers recommendation prior to use.
2. 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.
Dosage for all fining 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 69 to calculate formulas, or visit our website at
www.scottlab.com for bench trial data sheets.
3. Stabilization: The use of reactive substances to convert

unstable components in the wine to a stable form. This
helps avoid precipitation in the bottle.
61
Yeast Strains
pgs 4 22
In gondolas or picking bins to inhibit oxidation of grapes
Oenosteryl Effervescent tablets are a blend of potassium

metabisulfite and potassium bicarbonate. They are packaged
in 2 g and 5 g dosage levels.
Ferm. Mgmt
pgs 23 31
Note: Volume discounts are available. See order form on page 76

for details.
Equipment
pgs 32 33
Oenosteryl Effervescent Tablets can be used for various

applications:
ML Bacteria
pgs 34 40
5 g (48/box)
Micro. Controls
pgs 41 47
2 g (48/box)
#15331
Enzymes
pgs 48 52
#15330
Tannins
pgs 53 58
diate area require no safety equipment because the tablets

are solid and odorless. The potassium bicarbonate fraction
in these tablets has little or no effect on pH.
OENOSTERYL EFFERVESCENT TABLETS
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Preserving Wine Integrity With Sulfur Dioxide
New Products
pgs 2 3
General Tools
with other fining products before dissolving. Once Casei

Plus has been dissolved, use the preparation within 2 hours.
ARGILACT
White, Ros, Fruit
For the treatment of moldy must and the
gentle removal of oxidized or bitter compounds
New Products
pgs 2 3
#15470
1 kg
#15471
5 kg
#15472
25 kg
Recommended Dosage
For Clarification
50-200 ppm
200-400 ppm
Yeast Strains
pgs 4 22
COLD MIX SPARKOLLOID NF
#15036
25 lb
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
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.
To Use:
ML Bacteria
pgs 34 40
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
Micro. Controls
pgs 41 47
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 mixing if natural settling is going to be the only
separation method.
4.8-8.0 lb/1000 gal
CASEI PLUS
White, Ros, Fruit, Cider
Enzymes
pgs 48 52
For the prevention of oxidation or for the

removal of oxidized wine components
#15395
1.6-3.2 lb/1000 gal
For superior clarification of juice
Recommended Dosage
(20-40 g/hL)
White, Red, Ros, Fruit, Cider, Mead
To Use: Slowly mix Argilact in 10 times its weight of cold

water. Allow the mixture to stand for 3 hours. During a
pumpover or good mixing, gradually add the Argilact solution to the tank. A pumpover will help achieve maximum
homogenization. Depending on the wine, an Argilact addition may take up to 7 days to settle.
(60-100 g/hL)
0.42-1.6 lb/1000 gal
For Oxidized Wines
Argilact is a proprietary blend of activated bentonite and

soluble casein. It may be used to help eliminate bitter or offflavors from botrytised or mildewed grapes or from heavy
press fractions. The negative charge of the bentonite adsorbs and precipitates positively charged colloids responsible
for off-odors and haze. The casein component helps precipitate phenolic compounds responsible for oxidation and bitterness. Argilact can facilitate protein stability. An addition
during cold settling in juice helps reduce the potential for
oxidation and protect against laccase activity. It also may
reduce the overall amount of bentonite needed for protein
stability. Argilact is produced in an easy-to-use, soluble form
and can be conveniently added during a pumpover.
600-1000 ppm
(5-20 g/hL)
1 kg
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
Casei Plus is a concentrated, powdered form of potassium

caseinate produced from whole milk. The soluble Plus formulation of casein has 20-25% more protein than standard
casein formulations, greatly increasing its fining ability. Casei Plus helps eliminate oxidized phenolic compounds, reduce
copper and iron casse and diminish bitterness. Even with
high doses, it does not lend itself to over-fining. It generates
a lower volume of lees than standard casein.
Recommended Dosage
125-250 ppm
(12.5-25 g/hL)
1.0-2.0 lb/1000 gal
HOT MIX SPARKOLLOID NF

White, Red, Ros, Fruit, Cider, Mead
For superior clarification of wine
#15035
25 lb
General Tools
pgs 61 70
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. Bench trials are required.
To Use: Add Casei Plus to cold water (do not use juice or
wine). When completely dissolved, add the mixture slowly
to the juice or wine, stirring continuously. For best results
use an inert and clean container. Do not mix Casei Plus
62
Mix well until homogenized.

Wait 72 hours before filtering or allow 8-10 days
Contact Scott Labs for bench trial instructions or visit our

website at www.scottlab.com.
before racking.

1.0-4.0 lb/ 1000 gal
Yeast Strains
pgs 4 22
10 kg
300-700 ppm
(30-70 g/hL)
2.4-5.0 lb/1000 gal
To protect from oxidation, add during a tank mixing

150-300 ppm
(15-30 g/hL)
STABIVIN
1.2-2.4 lb/1000 gal
Red, White, Ros, Fruit, Cider
Enzymes
pgs 48 52
To treat oxidized must, add at cold settling
Micro. Controls
pgs 41 47
Recommended Dosage
Ichtyocolle is positively charged isinglass produced from

the swim bladders of fish. It is formulated for instant use
without the need to pre-mix with citric acid. Ichtyocolle has
been proven to enhance the clarity and brilliance of white
and ros wines and help precipitate active carbon. It can
help improve filterability of wines made with botrytised
grapes. Ichtyocolle is not sensitive to cold temperatures and
may be slow to finish settling. The use of silica gel before
treatment can help accelerate the settling process and decrease the volume of lees.
To Use:
Dissolve Ichtyocolle in 100 times its weight in clean
water (100 L/1 kg).
Let the mixture sit and swell for 2 hours.
Stir the mixture strongly to break down the particles,
obtain proper dispersion and form a light gel. If the gel
appears too quickly and the solution is hard to homogenize, we recommend diluting with extra water (about
10%) to improve the dissolving.
When fully dissolved, add the solution quickly during a
pumpover or tank agitation into the overall volume of
wine to be treated.
#15480
1 kg
#15481
5 kg
Stabivin is a purified liquid gum arabic. It is a high molecular weight polysaccharide comprised of calcium, magnesium and potassium salts. As a colloidal protector, Stabivin
inhibits turbidity and sedimentation from the precipitation
of anthocyanin compounds without affecting flavor or
structure. It inhibits iron casse in red wines and copper
casse in white wines. Stabivin also helps stabilize precipitation of bitartrates by inhibiting crystal growth. Stabivin
contains citric acid. One kg of liquid Stabivin is equal to 1.1
liters. Refer to our website at www.scottlab.com for bench
trial instructions and dosage.
63
Tannins
pgs 53 58
Gum arabic for prevention of colloidal sedimentation
Specialty Wines
pgs 59 60
250 g
#15476
To Use: Slowly mix Polylact in 20 times its weight in

cold water. Allow the mixture to stand for 3 hours. For
enhanced homogenization, gradually add the Polylact
solution to the tank during a tank mixing.
White, Ros, Fruit

100 g
1 kg
Polylact is a blend of polyvinylpolypyrolidone (PVPP) and

soluble potassium casein in a cellulose base. This blend allows for more complete action on phenolic compounds while
avoiding over-stripping. Polylact acts evenly on monomeric
compounds. It can be used both curatively and preventatively against browning and pinking in white juice or in
wine under long term storage conditions. Polylact helps
improve wine color and overall organoleptic properties.
Isinglass treatment specific for clarification
#15306
#15475
Ferm. Mgmt
pgs 23 31
For treatment of oxidized must or wine

or to prevent browning and pinking
ICHTYOCOLLE
#15305
POLYLACT
White, Ros, Fruit
General Tools
pgs 61 70
(12.5-50 g/hL)
0.080.24 lb/1000 gal
Equipment
pgs 32 33
Recommended Dosage
125-500 ppm
(13 g/hL)
ML Bacteria
pgs 34 40
1030 ppm
New Products
pgs 2 3
Recommended Dosage
To Use:
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 pumping into the vortex of a
GUTH agitator or by introducing the hot mixture into
the line while pumping over.
Let the wine settle one week or more, depending somewhat on the volume of wine involved.
Then filter, preferably from the top of the tank.
To Use: Stabivin should be the last commercial product
White, Ros
New Products
pgs 2 3
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
For treatment of pinking and browning

#15493
TTB Legal Dosage*:

Yeast Strains
pgs 4 22
(25 mL/hL)
1 kg
Viniclar is a proprietary formulation of polyvinylpolypyrolidone (PVPP). Viniclar does not leave any residue after precipitation since it is insoluble in water and alcohol. It complexes
with phenols and attracts low molecular weight catechins
and other compounds responsible for pinking and browning.
It can be used in conjunction with bentonite or casein.
going to be filtered, add Stabivin just prior to bottling.
250 ppm
VINICLAR
908 mL/1000 gal
STABIVIN SP
Red, White, Ros, Fruit, Cider, Mead
Ferm. Mgmt
pgs 23 31
To Use: Slowly mix Viniclar in 4 times its weight of cold

water (do not use juice or wine). Allow mixture to sit and
swell for one hour. During a good mixing, slowly add the
Viniclar solution to the tank. Depending on the wine, it
may take up to one week to settle out. Rack off the lees
or filter after using Viniclar.
Gum arabic for prevention of colloidal sedimentation and for

soft palate enhancement
#15495
1 kg
#15496
5 kg
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Stabivin SP not only offers colloidal protection but also

contributes a perception of sweetness and softness on the
palate. It reacts mechanically in much the same way as
Stabivin. Stabivin SP works especially well with ros and
fruit wines (e.g. strawberry, cherry, and rhubarb) to protect
against iron or copper casse and color precipitation. Stabivin
SP contains citric acid. One kg of liquid Stabivin SP is equal
to 1.1 liters. Refer to our website at www.scottlab.com for
bench trial information and dosage.
Recommended Dosage
For preventative treatment of wine

150-300 ppm
300-500 ppm
(30-50 g/hL)
2.4-4.0 lb/1000 gal
(40-80 g/hL)
3.2-6.4 lb/1000 gal
For oxidized must

400-800 ppm
Micro. Controls
pgs 41 47
TTB Legal Maximum Dose:
900 ppm
Enzymes
pgs 48 52
uct 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
(90 g/hL)
7.2 lb/1000 gal
Dosage for all fining and stabilizing agents should be

determined by laboratory bench trials.
Refer to page 69 to calculate formulas, or visit our website
at www.scottlab.com for bench trial data sheets.
going to be filtered, add Stabivin SP just prior to bottling.

TTB Legal Dosage*:
(25 mL/hL)
1.2-2.4 lb/1000 gal
For curative treatment of wine
To Use: Stabivin SP should be the last commercial prod-
250 ppm
(15-30 g/hL)
908 mL/1000 gal
Tannins
pgs 53 58
Note: These gum arabic products help reduce the risk of colloidal deposits collecting in the bottle in wines bottled without
filtration.
Specialty Wines
pgs 59 60
*Note: The current TTB maximum dosage guidelines allow for

2 lb/1,000 gallons. This figure was established many years ago.
Lafforts recommended addition rates, however, are higher. If
you wish to use Stabivin or Stabivin SP at these 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).
General Tools
pgs 61 70
64
1 kg
#15400
5 kg
#15412
#15401
21 kg
#15410
5 kg
#15411
21 kg
Gecoll Supra is available in an easy-to-use liquid form. In

juice it possesses excellent clarifying, flocculating and rapid
settling properties. Gecoll Supras surface charge density
targets harsh tannins and phenolics and is particularly recommended for hard pressed wines. Gecoll Supra helps preserve clarity, balance and organoleptic qualities of the wine.
It can be used in conjunction with bentonite to compact lees
in white wines. Bench trials are highly recommended. One
kg of liquid gelatin is equal to 1.05 liters.
1 kg
Gelarom is produced in an easy-to-use liquid form. It has

a specific surface charge density that targets undesirable
aromatic elements in must and wine. To treat moldy must,
add Gelarom to the juice at the beginning of cold settling.
Gelarom has excellent clarifying and stabilizing effects that
can soften the wine and enhance bouquet while conserving
its composition. Bench trials are highly recommended. One
kg of liquid gelatin is equal to 1.05 liters.
For additions to juice: Gradually add Gelarom, either pure

or diluted 1:1 w/w in water, to the total juice volume. The
juice should be stirred vigorously as the gelatin is added to
ensure thorough distribution. Avoid using tartaric or citric
acid to lower the pH prior to fining.
For additions to juice: At the beginning of cold settling

add Gecoll Supra, either pure or diluted 1:1 w/w in water
to the total volume of juice. Be sure to mix the tank for
even distribution.
For wine treatment in barrels: Dissolve the required
amount of Gecoll Supra in 0.25 liters of water. Then pour
the solution into the wine to be treated while stirring
briskly. Rack the clear wine after one week. Filtration is
possible 48 hours after fining.
For additions to wine: Gradually add Gelarom, either pure

or diluted 1:1 w/w in water, while pumping over to ensure
even distribution. Rack the clear wine after sedimentation.
Filtration is possible 48 hours after fining.
For wine treatment in tanks: Gradually add Gecoll

Supra, either pure or diluted 1:1 w/w in water, to the total
volume of wine during pumping over to ensure even
distribution. Rack the clear wine after sedimentation.
Filtration is possible 48 hours after fining.
Note: Maximum clarification is achieved after one week. This is

when filtration is most productive. For wines to be aged, a second
racking one week after the first racking will produce the best
results. It is not recommended to leave gelatins in wine for more
than 30 days.

when filtration is most productive. For wines intended for aging, a
second racking one 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
Added to juice at the beginning of cold settling

200-300 ppm
(20-30 mL/hL)
0.75-1.1 L/1000 gal
Added to wine during a pumpover

300-600 ppm
Recommended Dosage
(30-60 mL/hL)
1.1-2.2 L/1000 gal
(30-40 mL/hL)
General Tools
pgs 61 70
Added to juice at the beginning of cold settling

300-400 ppm
1.1-1.5 L/1000 gal
Added to wine during a pumpover

400-1000 ppm
(40-100 mL/hL)
Yeast Strains
pgs 4 22
#15402
Ferm. Mgmt
pgs 23 31
To enhance bouquet in finished wines

or for the treatment of moldy must
Equipment
pgs 32 33
For the treatment of astringent must or wines
ML Bacteria
pgs 34 40
GELAROM
White, Ros, Red, Fruit, Cider, Mead
Micro. Controls
pgs 41 47
Red, White, Fruit
Enzymes
pgs 48 52
GECOLL SUPRA
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Todays gelatin products offer a wide range of fining, clarifying and stabilizing options. Not all gelatin products are the
same. The gelatins developed by Laffort Oenologie 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). As with all fining procedures, bench trials are highly recommended.
New Products
pgs 2 3
Gelatins
1.5-3.75 L/1000 gal

65
GELATINE EXTRA No.1
To Use: Prepare Gelatine Extra No. 1 by mixing in warm

water. When completely dissolved, add slowly during a
racking or transfer. The solution must be maintained at
35-40C(95-104F) throughout transfer. Alternatively, incorporate gradually during a pumpover.
Red Wine
For gentle fining of structured red wines prior to bottling
#15415
1 kg
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Gelatine Extra No. 1 is a heat soluble gelatin available in powder form. It is composed of high molecular mass protein chains
which carry an enormous surface charge density. Its action
is uniform throughout the wine (similar to egg white fining),
reducing turbidity and removing colloidal substances that are
likely to precipitate. Gelatine Extra No. 1 has an overall tannin
polishing effect which preserves the mature phenolic compounds responsible for balance and structure.

when filtration is most productive. For wines to be aged, a second
racking one 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
60-100 ppm
(6-10 g/hL)
0.5-0.83 lb/1000 gal
Ferm. Mgmt
pgs 23 31
Harvest Test Kit

Equipment
pgs 32 33
potential for problems. Possible solutions include the addition of 2 lb/1000 gal VI-A-DRY yeast hulls (page 28) or
Granucel (page 25).
TURBI-TEST KIT
Turbidity Test
#15485
1 kit
100 NTUthis level is considered the optimum to achieve

maximum quality and character in wines.
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Must quality and clarification are very important

considerations before fermentation. Juice with high turbidity
content or, conversely, juice that is too clean, can lead to
fermentation and H2S problems. A simple but reliable way to
determine must turbidity has been developed by the SARCO
laboratory in France. Knowing turbidity levels will also
allow for more concise fining practices. A standard range
of three levels of turbidity was chosen:
200 NTUover this limit results are generally not satisfactory. Possible solutions include enological enzymes (refer
to pages 48-52), Cold Mix Sparkolloid NF and Laffort Fining Agents (refer to page 62).
Turbi-Test is a display unit composed of four bottles (one
empty for the sample and three filled with standards)
allowing a turbidity check based upon the Tyndal effect.
50 NTUif the must is this level or clearer there is the
Enzymes
pgs 48 52
Fining Agent FAQs

tempt. It is important to follow the manufacturers instructions and maintain accuracy when using fining products.
Do I need to run bench trials before I use a fining agent?
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
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 is the difference between Argilact and Polylact?

Argilact is a combination of bentonite and casein and may
be used to help eliminate bitter or off-flavors from botrytised or mildewed grapes or from heavy press fractions.
Polylact is a blend of PVPP and casein and can be used
both curatively and preventatively against browning and
pinking in white juice or wine under long term storage
conditions.
What are the main factors that influence how well

fining works?
General Tools
pgs 61 70
What should I use Stabivin for?
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 the fining at-
Stabivin can be used to stabilize colloids in a wine. Stabivin

can inhibit copper or iron casse and can help control color
drop out in reds.
66
To achieve optimal results, it is best to use Argilact first

and, if still needed, follow with bentonite. Bench trials are
highly recommended to determine proper dosing levels.
What is Ichtyocolle? When should I use it?

Ichtyocolle is isinglass developed 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.
I detect bitterness in the finish of my wine. What can

I use to remove it?
Often Argilact 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 tannin Galalcool SP
to eliminate the bitterness. The Argilact will precipitate the
bitter molecules while the tannin will mask it. Bench trials
are recommended.
What is the difference between Gecoll Supra and

Gelarom?
Gecoll Supra is best used to fine out astringent polyphenols
in wine, while Gelarom is better used to enhance the fruit
quality of a wine. Due to each gelatins specific attributes,
Gecoll Supra is often recommended for red wine pressings and
Gelarom is recommended for lighter style ros or white wines.
What can I do for a wine that is oxidized?

Run bench trials with Argilact, Casei Plus, Polylact and
Viniclar. Depending on the degree of oxidation, it may be
necessary to use more than one product. Oxidation is easier
to prevent than treat. To protect organoleptic soundness,
prevent oxidation by adding Argilact or Tanin Galalcool to
white grapes and use adequate SO2.
What is the shelf life of the liquid gelatins?

If stored refrigerated in an airtight container, liquid gelatins
should last 2 years. If a noticeable color change in the product is detected, the gelatin should be replaced.
How should I store Gecoll Supra and Gelarom?
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 SparkolloidNF, Ichtyocolle or gelatin.
Sometimes the use of enzymes can eliminate wine cloudiness. Bench trials with Scottzyme KS, Scottzyme Pec5L, and
Filtrozym may prove useful.
Liquid gelatins should be stored tightly sealed and refrigerated at 4C(40F). Avoid freezing.
I want to compact the lees. Which product is best?
Which fining agents do not react with lysozyme?
Yeast Strains
pgs 4 22
Can I combine Argilact and bentonite?
Gecoll Supra, a liquid gelatin, is a good choice for the reduction of astringency. This gelatin was specifically developed
to target harsh tannins and phenolics. Another way to reduce astringency is to add polymerized tannin like TanCor
Grand Cru or Tanin Plus. Bench trials are highly recommended prior to use.
Ferm. Mgmt
pgs 23 31
My wine is astringent. What fining agent should I

use to reduce the astringency?
Equipment
pgs 32 33
Yes, but a letter must be sent to the TTB and a positive

response must be received from them prior to use. See
the sample letter on our website at www.scottlab.com.
ML Bacteria
pgs 34 40
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.
New Products
pgs 2 3
What is Sparkolloid NF?
Micro. Controls
pgs 41 47
Can I use more Stabivin than the current TTB

maximum dosage?
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.
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
Run bench trials with Hot Mix Sparkolloid NF, Ichtyocolle

and gelatin. To encourage faster sedimentation, Silica gel can
be used in combination with Icthyocolle and gelatin.
Tannins
pgs 53 58
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.
Enzymes
pgs 48 52
Which fining agents react with lysozyme?
67
Which Fining Agent do I choose?
New Products
pgs 2 3
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Fining and Clarification
Yeast Strains
pgs 4 22
Product
Composition
Properties
Uses
Argilact
Bentonite
+ Casein
Reduce oxidation potential

Protect against laccase activity
Facilitate protein stability
Remove oxidized phenolic compounds
White, Ros, Fruit:

Treat moldy must (Botrytis)
Remove bitterness or off-flavors
Treat oxidized juice
Promote protein stability
Clarification
Casei Plus
Casein
Remove oxidized phenolic compounds

Remove iron and copper casse
Reduce oxidation potential
White, Ros, Fruit, Cider:

Clarification
Treat oxidized wines
Diminish bitterness and greenness
Remove iron and copper casse
Cold Mix
Polysaccharides
Sparkolloid NF in an inert carrier
General clarification of JUICE

Form compact juice lees
White, Ros, Fruit, Cider, Mead:

Juice clarification
Help compact lees
Gecoll Supra
Liquid Gelatin
Remove harsh and astringent phenolic
Red, White, Fruit:

Remove harsh tannins
Remove greenness
Soften hard pressed wine
Clarification
Help reduce microbial populations
Gelarom
Liquid Gelatin
Targets and removes undesirable
White, Ros, Red, Fruit, Cider, Mead:

Enhance aromatics
Treat moldy must
Clarification
Help reduce microbial populations
Gelatin Extra
No. 1
Heat Soluble
Powder Gelatin
Reduce turbidity
Preserve mature phenolic compounds
Red:
Clarification
Promote a uniform gentle tannin fining prior to aging
General clarification of WINE

Reduce total lees
Improve filterability
Brilliant clarification
Precipitate active carbon
Improve filterability of wine made from
White, Red, Ros, Fruit, Cider, Mead:

Wine clarification
Remove haze left by other fining agents
Hot Mix
Polysaccharides
Sparkolloid NF in an inert carrier
Micro. Controls
pgs 41 47
Ichtyocolle
Isinglass (Premixed with Citric

Acid)
aromatic molecules
Remove harsh phenolic compounds
Rapid flocculation and settling
to maintain structure and balance
botrytised grapes
White, Ros, Fruit:

Clarification
Help unmask hidden aromatics
Remove active carbon
Improve wine filterability
Polylact
PVPP
+ Casein
Gentle and complete fining action on
White, Ros, Fruit:

Treat oxidized must or wine
Use on must with Botrytis
Inhibit browning or pinking
Diminish bitterness
Clarification
Viniclar
PVPP
Adsorb monomeric phenolic com-
White, Ros:
Treat oxidized must or wine
Inhibit browning or pinking
Diminish bitterness
Clarification
Stabivin
Gum Arabic
Inhibit copper and iron casse

Inhibit colloidal sedimentation and
Red, White, Ros, Fruit, Cider:

Inhibit iron or copper casse
Protect wine colloidal structure
Preserve wine color
Inhibit bitartrate crystal growth in bottle
Contribute perception of sweetness
Red, White, Ros, Fruit, Cider, Mead:

Add perception of sweetness and softness
Inhibit iron or copper casse
Protect wine colloidal structure
Preserve wine color
Inhibit bitartrate crystal growth in bottle
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
Stabilization
compounds
Rapid flocculation and settling
phenolic compounds
Remove oxidized molecules
Protect against oxidation
pounds responsible for browning and

pinking
associated color loss in bottle
Stabivin SP
Gum Arabic
and softness
Inhibit copper and iron casse
Inhibit colloidal sedimentation and
associated color loss in bottle
68
Mass Conversions
(mL = milliliter, fl oz = fluid ounce, gal = gallon

L = liter, hL = hectoliter)
1 mL = 0.035 fl oz
1 fl oz = 30 mL
1 L = 1000 mL
1 L = 0.2642 gal
1 gal = 3785 mL
1 gal = 3.785 L
1 hL = 100 L
1 hL = 26.4 gal
(mg = milligram, g = gram, kg = kilogram, lb = pound)

1 kg = 1000 g
1 kg = 2.205 lb
1 g = 1000 mg
1 lb = 453.6 g
1 lb = 0.4536 kg
1 metric ton = 1000 kg
1 metric ton = 2205 lb
1 US ton = 2000 lb
1 US ton = 907 kg
F = Degree Fahrenheit
C " F = (C x 9/5) + 32
32
40
50
60
70
80
90
100
110
120
C = Degree Celsius
F " C = (F-32) x (5/9)
-18
10
16
21
27
32
38
44
49
Other Conversions
Enzymes
pgs 48 52
1 lb/1000 gal = 454 g/1000 gal = 0.454 kg/1000 gal = 120 mg/L = 27.2 g/barrel* = 0.120 g/L
1 kg/hL = 1000 g/hL = 10,000 mg/L = 2.271 kg/barrel* = 10 g/L
1 ppm = 1 mg/L
*barrel = 60 gal = 227.1 L
1Brix = 1% sugar (wt/vol)
Equipment
pgs 32 33
Temperature Conversions
ML Bacteria
pgs 34 40
www.joshmadison.com/software/convert
Micro. Controls
pgs 41 47
www.onlineconversion.com
Ferm. Mgmt
pgs 23 31
Internet Conversion Programs
Yeast Strains
pgs 4 22
Volume Conversions
New Products
pgs 2 3
Calculations and Conversions
Bench Trial Calculator
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:
(375) x (150) x (0.000024) = 0.135 mL
mLs of stock solution
=
10
Therefore, you would need to add 0.135 mL of a 10% Color Pro stock solution to a 375 mL bottle to represent
a concentration of 150 mL/1000 gal.
69
Specialty Wines
pgs 59 60
For liquid products (Scottzymes, gelatins, etc.):

(sample size in mLs) x (desired concentration in mLs/1000 gal) x (0.000024)
=
% concentration (v/v) of stock solution
to add per sample bottle
General Tools
pgs 61 70
For powdered products (lysozyme, tannins, fining agents etc.):

(sample size in mLs) x (desired concentration in ppm) x (0.0001)
=
% concentration (w/v) of stock solution
to add per sample bottle
Tannins
pgs 53 58
We recommend performing bench trials with several 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.
Product Storage And Stability Guidelines
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
PRODUCT
SHELF-LIFE (un-opened)
RECOMMENDED STORAGE (opened)
Active-dried Yeast
3 years @ 20C(68F)
Use immediately
Argilact
1 years < 25C(77F)
Tightly sealed; dry
Biolees
2 years @ 18C(65F)
Tightly sealed; dry
Casei Plus
2 years < 25C(77F)
Tightly sealed; dry
Enological Tannins
4 years @ 18C(65F)
Tightly sealed; dry
Gecoll Supra
2 years @ 4C(40F)
Tightly sealed; refrigerate
Gelarom
2 years @ 4C(40F)
Gelatine Extra No. 1
4 years @ 18C(65F)
Tightly sealed; dry
Ichtyocolle
2 years < 25C(77F)
Tightly sealed; dry
Laffort Enzymes
3 years < 25C(77F)
Dry: General storage

Rehydrated: Use within a few hours
Lysozyme
Dry: 5 10 years @18C(65F)

Rehydrated: 22% stock solution, refrigerated, retains 90% activity after 12 months
Dry: tightly sealed, general storage

Rehydrated: refrigerate
Malolactic Bacteria
(MBR and Standard)
18 months @ 4C(40F)
30 months @ -18C(0F)
Use immediately
Polylact
2 years < 25C(77F)
Tightly sealed; dry
ProDessert BA11
6 months @ 4C(40F)
Use immediately
ProElif
6 months @ 4C(40F)
Use immediately
ProRestart DV10
12 months @ 4C(40F)
Use immediately
ProRestart 43
12 months @ 4C(40F)
Use immediately
Quertanin
Effervescent Tablets
Dated expiration
Store @ 18C(65F)
Cool, dry environment
Scottzymes
1-2 years
Liquid: Store @ 4C(40F)
Dry: Do not refrigerate.
Store @ 18-24C(60-77F)
Liquid: Tightly sealed; refrigerate

Dry: Tightly sealed; dry environment
SO2 Effervescent Tablets
Dated expiration
Store @ 18C(65F)
Cool, dry environment
Sparkolloid NF
(Hot & Cold Mix)
4 years @ 18C(65F)
Tightly sealed; dry
Stabivin
2 years @ 4C(40F)
Stabivin SP
2 years @ 4C(40F)
Turbitest
2 years @ 4C(40F)
Refrigerate for best longevity
Velcorin
12 months at 20-30C(68-86F)
Not recommended
Viniclar
3 years @ 18C(65F)
Tightly sealed; dry
Yeast Nutrients,
Yeast Derivative Nutrients,
and ML Nutrients
2 years @ 18C(65F)
Tightly sealed; dry
Note: Most products have an expiration date on the package. Please check the product and then use storage guidelines above.
70
Order Form 2006
For large orders, please call for a price quotation and order early to ensure product availability.
Maximum credit card order is $2500.
All Credit card orders will be charged a $10.00 processing fee.
Company Name:
Customer No:
Customer Name:
Customer Signature:
Bill To Address:
Ship To Address:
Telephone No:
Purchase Order No:
Fax No :
Email Address:
Yeast Strains
pgs 4 22
All pricing for sale within United States is FOB Petaluma.
Ferm. Mgmt
pgs 23 31
Please Note:
New Products
pgs 2 3
PLEASE PRINT CLEARLY
Equipment
pgs 32 33
Ship via: UPS: Groundo 2 dayo 1 dayo FedEx: Savero 2 dayo 1 dayo Other:
Mail to Scott Laboratories, Inc. (USA) at P.O. Box 4559, Petaluma, California 94955-4559
For Canadian orders, fax Scott Laboratories, Ltd. at 905-839-0738 or call 905-839-9463
Mail to Scott Laboratories, Ltd. at 950 Brock Rd. South, Unit 1, Pickering, Ontario L1W2A1
PRODUCT #
PRODUCT
PAGE # SIZE
15150
ProDessert BA11
20
1 kg
15570
ProElif
20
1 kg
15152
ProRestart DV10
21
1 kg
15154
ProRestart 43
21
1 kg
15158
ProMesh Barrel Bag
21
15159
ProMesh Tank Bag
21
16402
Lysozyme
41
500 g
16400
Lysozyme
41
1 kg
16401
Lysozyme
41
5 kg
15134
43
500 g
15140
43
10 kg
15059
71B
500 g
15078
71B
10 kg
Encapsulated Yeast
Lysozyme
Yeast
71
PRICE ($) QTY
SHIP DATE
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Fax Scott Laboratories, Inc. (USA) at 707-765-6674
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
Call Scott Laboratories, Inc. (USA) at 707-765-6666
General Tools
pgs 61 70
ML Bacteria
pgs 34 40
To submit orders, please choose one of the following:
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
PRODUCT #
PRODUCT
PAGE # SIZE
15240
AC -
500 g
15215
Bayanus (B)
500 g
15117
BA11
500 g
15123
BJL
500 g
15064
BM45
500 g
15066
BM45
10 kg
15176
BM4x4
500 g
15102
BRL97
500 g
15126
C (Strain F33)
500 g
15145
C (Strain F33)
10 kg
15061
CY3079
500 g
15082
CY3079
10 kg
15062
DV10
500 g
15106
DV10
10 kg
15053
EC1118 (Prise de Mousse)
500 g
15076
EC1118 (Prise de Mousse)
10 kg
15122
F5
500 g
15121
F10
500 g
15124
F15
500 g
15146
F15
10 kg
15172
F83
500 g
15143
ICV-D21
500 g
15163
ICV-D21
10 kg
15094
ICV-D254
500 g
15021
ICV-D254
10 kg
15125
ICV-D80
500 g
15133
ICV-D80
10 kg
15101
ICV-GRE
500 g
15142
ICV-GRE
10 kg
15063
ICV-K1 (V1116)
500 g
15077
ICV-K1 (V1116)
10 kg
15072
L2056
500 g
15180
L2056
10 kg
15080
M69
500 g
15071
R2
500 g
15056
RA17
500 g
15132
RB2
10
500 g
15057
RC212
10
500 g
15097
RC212
10
10 kg
15171
Rhne 4600
10
500 g
15130
RHST
10
500 g
72
PRICE ($) QTY
SHIP DATE
15175
Ros
10
500 g
15162
RX60
11
500 g
15096
S6U
11
500 g
15460
ST (Sauternes)
11
500 g
15084
Steinberger (DGI 228)
11
500 g
15086
Steinberger (DGI 228)
11
10 kg
15144
SVG
11
500 g
15164
SVG
11
10 kg
15091
T73
11
500 g
15087
VL1
11
500 g
15111
VL1
11
10 kg
15098
VL2
12
500 g
15113
VL2
12
10 kg
15020
VL3
12
500 g
15112
VL3
12
10 kg
15173
VRB
12
500 g
15118
W15
12
500 g
15119
W15
12
10 kg
15065
W27 (Wdenswil 27)
12
500 g
15168
X5
12
500 g
15081
CEG (Epernay II)
13
500 g
15093
CEG (Epernay II)
13
10 kg
15055
Champagne (Davis 595)
13
500 g
15075
Champagne (Davis 595)
13
10 kg
15060
Montrachet (Davis 522)
13
500 g
15074
Montrachet (Davis 522)
13
10 kg
15085
PM (Prise de Mousse)
13
500 g
15083
PM (Prise de Mousse)
13
10 kg
VI-A-DRY Yeast
New Products
pgs 2 3
500 g
Yeast Strains
pgs 4 22
10
Ferm. Mgmt
pgs 23 31
RMS2
SHIP DATE
Equipment
pgs 32 33
15167
PRICE ($) QTY
ML Bacteria
pgs 34 40
PAGE # SIZE
Micro. Controls
pgs 41 47
PRODUCT
Enzymes
pgs 48 52
PRODUCT #
25
1 kg
15360
Biolees
28
1 kg
15179
BoosterBlanc
28
2.5 kg
15169
BoosterRouge
29
2.5 kg
15335
Dynastart
25
1 kg
15336
Dynastart
25
5 kg
15100
Fermaid 2133 (SIY 33)
27
12.5 kg
15073
Fermaid K
27
2.5 kg
15070
Fermaid K
27
10 kg
15070K
Fermaid K (Kosher)
27
10 kg
73
Specialty Wines
pgs 59 60
Bioactiv
General Tools
pgs 61 70
15340
Tannins
pgs 53 58
Yeast and ML Nutrients; Natural Yeast Derivative Nutrients
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
PRODUCT #
PRODUCT
PAGE # SIZE
15103
Fortiferm
26
2.5 kg
15350
Granucel
25
1 kg
15149
GoFerm
26
1 kg
15135
GoFerm
26
2.5 kg
15161
GoFerm
26
10 kg
15069
Inactive Yeast (Yeast Hulls)
28
Pound
15069
Inactive Yeast (Yeast Hulls)
28
55 lb bag
15325
Malostart
38
500 g
15139
Opti-Malo Plus
38
500 g
15148
Opti-RED
29
1 kg
15138
Opti-RED
29
2.5 kg
15165
Opti-WHITE
30
1 kg
15136
Opti-WHITE
30
2.5 kg
15346
Thiazote
25
1 kg
15345
Thiazote
25
5 kg
15181
Lactoenos SB3 Instant
34
2.5 hL
15178
34
25 hL
15182
34
250 hL
15022
MBR 31
34
2.5 hL
15032
MBR 31
34
25 hL
15127
MBR 31
34
250 hL
15048
MBR VP41
35
2.5 hL
15042
MBR VP41
35
25 hL
15044
MBR VP41
35
250 hL
15039
MBR B1
34
25 hL
15047
MBR B1
34
250 hL
15108
MBR Elios 1
34
25 hL
15109
MBR Elios 1
34
250 hL
15028
MBR EQ54
35
25 hL
15031
MBR EQ54
35
250 hL
15023
3X (Standard)
35
10 hL
15025
3X (Standard)
35
25 hL
15043
B16 (Standard)
35
50 hL
15024
Inobacter (Standard)
35
25 hL
15027
MT01 (Standard)
36
25 hL
15026
OSU (Standard)
36
25 hL
16307
Extralyse
48
100 g
16308
Extralyse
48
500 g
16309
Filtrozym
48
100 g
Malolactic Bacteria
Enzymes
74
PRICE ($) QTY
SHIP DATE
100 g
16304
Lafase HE Grand Cru
49
500 g
16300
Lafazym CL
49
100 g
16305
Lafazym Press
49
100 g
16306
Lafazym Press
49
500 g
16176
Scottzyme BG
50
1 kg
16175
Scottzyme Cinn-Free
50
1 kg
16165
Scottzyme Cinn-Free
50
30 kg
16172
Scottzyme Color Pro
50
1 kg
16162
Scottzyme Color Pro
50
30 kg
16173
Scottzyme Color X
50
1 kg
16163
Scottzyme Color X
50
30 kg
16171
Scottzyme HC
51
1 kg
16161
Scottzyme HC
51
30 kg
16174
Scottzyme KS
51
1 kg
16164
Scottzyme KS
51
30 kg
16170
Scottzyme Pec5L
51
1 kg
16160
Scottzyme Pec5L
51
30 kg
One liquid kilo of Scottzyme enzymes is approximately 890 mL.
Tannins
15320
Biotan
54
500 g
15045
Quertanin
55
500 g
15046
Quertanin
55
1 kg
15355
Quertanin Effervescent Tablets
55
36/box
15445
Tanin Galalcool
55
1 kg
15450
Tanin Galalcool SP
56
1 kg
15440
TanCor
54
1 kg
15441
TanCor
54
5 kg
15430
TanCor Grand Cru
54
1 kg
15431
TanCor Grand Cru
54
5 kg
15466
Tanin Plus
55
500 g
15041
Tanin VR Supra
53
1 kg
15040
Tanin VR Supra
53
5 kg
15436
Tanin VR Supra NF
53
1 kg
15435
Tanin VR Supra NF
53
5 kg
Fining and Stabilizing

15470
Argilact
62
1 kg
15471
Argilact
62
5 kg
15472
Argilact
62
25 kg
15395
Casei Plus
62
1 kg
75
New Products
pgs 2 3
49
Yeast Strains
pgs 4 22
Lafase HE Grand Cru
Ferm. Mgmt
pgs 23 31
16303
Equipment
pgs 32 33
100 g
ML Bacteria
pgs 34 40
49
Micro. Controls
pgs 41 47
Lafase Fruit
SHIP DATE
Enzymes
pgs 48 52
16311
PRICE ($) QTY
Tannins
pgs 53 58
PAGE # SIZE
Specialty Wines
pgs 59 60
PRODUCT
General Tools
pgs 61 70
PRODUCT #
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
PRODUCT #
PRODUCT
PAGE # SIZE
PRICE ($) QTY
15402
Gecoll Supra
65
1 kg
15400
Gecoll Supra
65
5 kg
15401
Gecoll Supra
65
21 kg
15412
Gelarom
65
1 kg
15410
Gelarom
65
5 kg
15411
Gelarom
65
21 kg
15415
Gelatine Extra No. 1
66
1 kg
15305
Ichtyocolle
63
100 g
15306
Ichtyocolle
63
250 g
15475
Polylact
63
1 kg
15476
Polylact
63
10 kg
15036
Sparkolloid Cold Mix NF
62
25 lb/box
15035
Sparkolloid Hot Mix NF
62
25 lb/box
15480
Stabivin
63
1 kg
15481
Stabivin
63
5 kg
15495
Stabivin SP
64
1 kg
15496
Stabivin SP
64
5 kg
15493
Viniclar
64
1 kg
15330
2 g Oenosteryl SO2 Tablets
61
(48/box)
1-4
15330
61
(48/box)
5-19
15330
61
(48/box)
20+
15331
61
(48/box)
1-4
15331
61
(48/box)
5-19
15331
61
(48/box)
20+
15485
Turbi-Test
66
1 kit
General Tools
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
NOTES
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
76
SHIP DATE
General Tools
pgs 61 70
Specialty Wines
pgs 59 60
Tannins
pgs 53 58
Enzymes
pgs 48 52
Micro. Controls
pgs 41 47
ML Bacteria
pgs 34 40
Equipment
pgs 32 33
Ferm. Mgmt
pgs 23 31
Yeast Strains
pgs 4 22
New Products
pgs 2 3
NOTES
77
NOTES
New Products
pgs 2 3
Yeast Strains
pgs 4 22
Ferm. Mgmt
pgs 23 31
Equipment
pgs 32 33
ML Bacteria
pgs 34 40
Micro. Controls
pgs 41 47
Enzymes
pgs 48 52
Tannins
pgs 53 58
Specialty Wines
pgs 59 60
General Tools
pgs 61 70
78

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2006

2220 Pine View Way

Scott Laboratories, Ltd. (Canada)

2006, Scott Laboratories, Inc. Printed in the United States

Scott Laboratories 2006 Fermentation Handbook

Scott Laboratories, Inc. (USA)

Annamarie Onnie Kyne

Lallemand Yeast Varietal Chart.......................................................................................................4

Enological Enzymes...................................................................................................... 4852

Enological Tannins......................................................................................................... 5358

Scott Laboratories Order Form..................................................................................... 7176

Microbial Control Agents.............................................................................................. 4147

MBR Malolactic Cultures..............................................................................................................34

Packaging and Equipment............................................................................................ 3233

Nutrients for Alcoholic Fermentation............................................................................................23

Fermentation Management.......................................................................................... 2331

Selected for the production of fruit forward

Selected for the

Isolated from the

Yeast derivative nutrient from the

Natural yeast rehydration nutrient for difficult

Optimizes the extraction of polyphenols

In 1923 Lallemand first supplied fresh bakers yeast to their

dures and more fundamental research. In addition to these

Lallemands team of scientists in Toulouse, France focuses

EC1118 ICV-K1 (V1116)

Ros, Dessert, Hybrids and Fruit Wines:

French Hybrids (Red)

Lafforts yeast strains include the premium Zymaflore and

Laffort Oenologie began in 1895 in Bordeaux, France. Despite

Ros, Dessert, Hybrids and Fruit Wines:

French Hybrids (White)

French Hybrids (Red)

Premium Yeast Strains

Restart Stuck Fermentations, Syrah, Zinfandel, Sparkling Base

Restart Stuck Fermentations, Zinfandel,

Selected by Laffort Oenologies research laboratory

(SARCO) for its strong ability to restart sluggish or stuck

Isolated by Lallemand, in conjunction with the Inter-Rhne

mentations due to high alcohol tolerance (18+%) and low relative

Riesling, Viognier, Sauvignon Blanc, Pinot Gris,

Pinot Gris, Riesling, Grenache, Ros,

Promotes clean aromatic characteristics and intensifies

Research Institute) in Narbonne, France.

mouthfeel and lingering flavors in white or sparkling

Known for fermenting fruity ros wines and semi-sweet

Grenache, Zinfandel, Merlot

Isolated in the Beaujolais area for its ability to produce

Sauvignon Blanc, Pinot Gris

Selected in 1997 near the Estao Vitivinicola de Barraida

Isolated and selected by the INRA (National Agricultural

fresh, up-front fruit in primeur or nouveau style wines.

Isolated by the University of Nantes (ITV), in collaboration with

Lowers perception of acidity while retaining fresh fruit

Chardonnay, Sparkling Base, Gewrztraminer,

Isolated at the University of Torino from a Nebbiolo fermentation.

Helps retain both the color and the varietal character in

EC-1118 (PRISE DE MOUSSE)

Sparkling Base, Late Harvest, Icewine, Fruit Wine

Cabernet Franc, Merlot, Pinot Noir, Viognier,

Selected in the Champagne region by the Institut

Isolated by Laffort Oenologies research laboratory (SARCO).

Is the original, steady, low foamer, and is popular for

will ferment over a wide temperature range and has an