Last updated: 2/2024
Check out the 2024 lineup of new products from Scott Laboratories and read the buying guide below.
Scott Laboratories is the leader in enological innovation, driving research to create new, science-backed solutions for wine production. This year, we are eager to introduce our latest offerings, which include an innovative yeast, a skin contact enzyme, and a new mannoprotein specifically designed for sparkling wines. Additionally, we are highlighting the continued success of GO-FERM STEROL FLASH, launched last year, which has been met with great enthusiasm and success by winemakers.Â
RUBYâ„¢
For the optimal expression of thiols, aromatic complexity, and freshness in red wines
GO-FERM STEROL FLASHâ„¢
Revolutionary rehydration nutrient for use with cool water; OMRI listedÂ
GO-FERM STEROL FLASHâ„¢ is a revolutionary new rehydration nutrient that allows yeast to be rehydrated with cool water, bypassing the need for acclimatization and significantly shortening the yeast rehydration process. GO-FERM STEROL FLASHâ„¢ is also optimized with respect to the quantity and quality of micronutrients and sterols it provides, contributing to maximal yeast vitality, sustained fermentative power, and aroma production.
RAPIDASE EXTRA PRESSâ„¢
Skin contact enzyme for aroma release, juice extraction, and clarification
RAPIDASE EXTRA PRESSâ„¢ efficiently breaks down grape skins and pulp to increase extraction of aromatic precursors and increase juice yields. This enzyme allows for softer and shorter pressing cycles, and makes post-pressing clarification more efficient.
FINAL TOUCH POPâ„¢
Stabilizes bubbles, colloids, and aromas in sparkling wines
FINAL TOUCH POPâ„¢ is a special preparation of liquid mannoproteins that contributes to colloidal stability and wine quality. Other reported benefits include improved aromatic freshness and heightened minerality.
(In case you missed them from 2022-2023)
LALVIN NBCâ„¢
Saccharomyces yeast selection for modern and fresh aromatic whites and rosésÂ
LEVEL2 INITIAâ„¢
Non-Saccharomyces yeast to help manage spoilage and oxidation risks in white and rosé juices
IOC ESSENTIAL ANTIOXIDANTâ„¢
Tannin for superior oxidation protection
FINAL TOUCH® MANNOPROTEINS
Mannoproteins for colloidal stability, aroma & mouthfeel enhancement, and bubble persistence
Have questions about any of these products? Click below to connect with one of our fermentation specialists.
Last updated: 2/2024
Check out the 2024 lineup of new products from Scott Laboratories and read the buying guide below.
Scott Laboratories is the leader in enological innovation, driving research to create new, science-backed solutions for wine production. This year, we are eager to introduce our latest offerings, which include an innovative yeast, a skin contact enzyme, and a new mannoprotein specifically designed for sparkling wines. Additionally, we are highlighting the continued success of GO-FERM STEROL FLASH, launched last year, which has been met with great enthusiasm and success by winemakers.Â
RUBYâ„¢
For the optimal expression of thiols, aromatic complexity, and freshness in red wines
GO-FERM STEROL FLASHâ„¢
Revolutionary rehydration nutrient for use with cool water; OMRI listedÂ
GO-FERM STEROL FLASHâ„¢ is a revolutionary new rehydration nutrient that allows yeast to be rehydrated with cool water, bypassing the need for acclimatization and significantly shortening the yeast rehydration process. GO-FERM STEROL FLASHâ„¢ is also optimized with respect to the quantity and quality of micronutrients and sterols it provides, contributing to maximal yeast vitality, sustained fermentative power, and aroma production.
RAPIDASE EXTRA PRESSâ„¢
Skin contact enzyme for aroma release, juice extraction, and clarification
RAPIDASE EXTRA PRESSâ„¢ efficiently breaks down grape skins and pulp to increase extraction of aromatic precursors and increase juice yields. This enzyme allows for softer and shorter pressing cycles, and makes post-pressing clarification more efficient.
FINAL TOUCH POPâ„¢
Stabilizes bubbles, colloids, and aromas in sparkling wines
FINAL TOUCH POPâ„¢ is a special preparation of liquid mannoproteins that contributes to colloidal stability and wine quality. Other reported benefits include improved aromatic freshness and heightened minerality.
(In case you missed them from 2022-2023)
LALVIN NBCâ„¢
Saccharomyces yeast selection for modern and fresh aromatic whites and rosésÂ
LEVEL2 INITIAâ„¢
Non-Saccharomyces yeast to help manage spoilage and oxidation risks in white and rosé juices
IOC ESSENTIAL ANTIOXIDANTâ„¢
Tannin for superior oxidation protection
FINAL TOUCH® MANNOPROTEINS
Mannoproteins for colloidal stability, aroma & mouthfeel enhancement, and bubble persistence
Have questions about any of these products? Click below to connect with one of our fermentation specialists.