Fining & Finishing Your Wine

Tuesday, April 9, 2019
Fining and finishing agents are great tools that can be used on juice or wine to deal with a variety of issues or to enhance and improve the aromatic and flavor components of a wine.



Oak Infusion Products & Tannins

The new range of oak infusion products and finishing tannins by The Oak Lab™ are helpful tools when fine-tuning a wine. Some winemakers are looking for more mid-palate structure and aging potential, while others are looking for an influence from oak. Tannins and oak infusion products provide a rapid and repeatable way to achieve your targets for changing the tannic profile of a wine, while also positively impacting the weight, length, and complexity.

Trials are recommended to discover the best product(s) for your particular wine and goals.







Fining & Stability Agents

Fining & Stability agents are great tools for improving stability, clarity, and filterability in a wine, as well as enhancing aroma and flavor.
  • For reds, there are great options to reduce sulfur off-odors, diminish bitter tannins and improve settling. 
  • For whites and rosés, a range of products for the removal and prevention of oxidation and off-characters, as well as for the treatment for pinking or browning are available.
  • We also offer Finishing Tannin Kits with liquid finishing and stability agents for ease of addition.



























































































Products Protocols Log In Contact




































Fining & Finishing
























Fining and finishing agents are great tools that can use be used on juice or wine to deal with a variety of issues or to enhance and improve aromatic and flavor components of a wine.








































































Fining & Finishing












Oak Infusion & Tannins




























The new range of oak infusion products and finishing tannins by The Oak Lab™ are also helpful tools when fine-tuning a wine. Some winemakers are looking for more mid-palate structure and aging potential, while others are looking for an influence from oak. Tannins and oak infusion products provide a rapid and repeatable way to achieve your targets for changing the tannic profile of a wine, while also positively impacting the weight, length, and complexity.




Trials are recommended to discover the best product(s) for your particular wine and goals.




















View Oak & Tannins




















Fining & Finishing












Fining & Stability Agents




























Fining agents are great tools for improving stability, clarity, and filterability in a wine, as well as enhancing aroma and flavor. For reds, there are great options to reduce sulfur off-odors, diminish bitter tannins and improve settling.




For whites and rosés, a range of options for the removal and prevention of oxidation and off-characters, as well as for the treatment of pinking or browning are available.




We also offer customized kits with liquid finishing agents for ease of addition. These tools can help you achieve specific goals for any given wine.












Click here to view a chart on how to choose the right fining agent.




















View Fining Agents












































































Protocols & Checklists












Bottling Day Preparation




































Bottling day should be spent making sure that the right product is going into the right bottle with the correct label and closure. It's imperative to monitor all of the technicalities that come with these steps. View our bottling day checklist as a guide to ensure a successful, stress-free bottling day.




















View CHECKLIST












































Technical Database












Handbook Downloads












































Fermentation












































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Cider












































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Technical Database












Technical Database




































Fermentation Handbook




























Go-Ferm Protect Evolution® is a natural yeast rehydration nutrient developed specifically for problem musts and stuck fermentations. It is certified organic by OMRI. Difficult fermentation conditions




















Download




















Cider
Handbook




























Reskue™ is a chosen wine yeast that has been inactivated and treated with a specific autolysis process to create cell wall fractions with very high bio-adsorptive properties for saturated short and medium chain fatty acids and fungicide residues. It was designed for use when restarting stuck fermentations.




















Download




















Sparkling Handbook




























Stimula Chardonnay™ stimulates volatile ester production in aromatic white and rosé wines. Stimula Chardonnay™ is added at the end of the yeast growth phase (approximately ⅓ sugar depletion).




















Download




























































Technical Database












Handbook Downloads




































Go-Ferm Protect Evolution®




























Go-Ferm Protect Evolution® is a natural yeast rehydration nutrient developed specifically for problem musts and stuck fermentations. It is certified organic by OMRI. Difficult fermentation conditions




















Read More




















Reskue™




























Reskue™ is a chosen wine yeast that has been inactivated and treated with a specific autolysis process to create cell wall fractions with very high bio-adsorptive properties for saturated short and medium chain fatty acids and fungicide residues. It was designed for use when restarting stuck fermentations.




















Read More




















Stimula
Chardonnay™




























Stimula Chardonnay™ stimulates volatile ester production in aromatic white and rosé wines. Stimula Chardonnay™ is added at the end of the yeast growth phase (approximately ⅓ sugar depletion).




















Read More




































































Customer Service




















CONTACT US












































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Email us at info@scottlab.com with any questions, comments, or sales inquires.




















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Give us a call at
(707) 765-6666 with any questons, concerns, or to place an order.




















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Visit www.scottlab.com to place an order, read FAQs, find troubleshooting help, and more.




















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Technical Database












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Fermentation












Restarting A Stuck Fermentation












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




















Watch Video












































































Fermentation












Proper Yeast Rehydration












One of the keys to a healthy fermentation is proper yeast rehydration. Watch this video to learn the proper procedure for hydrating Lallemand yeast.




















Watch Video












































































Technical Database












Handbook Downloads












































Fermentation












































Download




































Cider












































Download




































































Scott Laboratories Inc., 1480 Cader Lane, Petaluma, CA 94954




































Scott Laboratories Inc. was founded in the weeks prior to the end of Prohibition in 1933. The mission of the company was to help customers produce better products for their customers. Value added was a core principal then. It remains a core value eight decades later.




































































































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