Scott Laboratories is pleased to announce the launch of Scott Premium Closures, an independent venture created to serve the wine and specialty beverage industry with a dedicated focus on closures.
As part of this transition, all closure sales, support, and operations will move from Scott Laboratories to Scott Premium Closures (www.spclosures.com).
The creation of Scott Premium Closures represents a strategic step towards ensuring long term sourcing stability and operational independence. As a standalone entity, the new closure business is better positioned to meet the evolving needs of beverage producers, while continuing to invest in its portfolio to best position the company for future growth.
As part of this commitment, Scott Premium Closures’ welcomes their first strategic acquisition, ACIC Cork & Closures. The ACIC brand expands the Scott portfolio with new partnerships and an extended selection of natural cork, capsules, bar tops, and related offerings.
“The Scott Premium Closures venture demonstrates our long-term commitment to the packaging category, giving the team the independence to thoughtfully promote and expand their market presence”, added Steve Clattenburg, President of Scott Laboratories. “Scott has a long and storied history of innovation and quality in the closure arena, and this new endeavor underscores our long-term commitment and confidence for the future".
Even though the business structure is evolving, customers can expect operational continuity as they will interact with the same trusted sales and service team and will receive the same high level of service they have long expected from Scott Laboratories.
“Producers can expect the same service, quality programs, and commitment to partnership that have always defined our closure business” said Chris Holman, formerly of Scott Laboratories, now President at Scott Premium Closures.
Strategies to Keep Whites & Rosés Bright, Stable, and Shelf‑Ready
Whether you're looking to retain freshness in tank or in bottle, there are several options beyond SO₂ that can help protect against oxidative damage, preserving color, aromatics, and overall longevity. These options also work well for low-alcohol or alcohol-removed wines.
Tannins
Gallnut tannin that can help to protect delicate aromas and color from oxidative damage.
A balanced blend of condensed and hydrolyzable tannins that can enhance and protect red fruity aromas.
Lightly toasted French oak tannin that supports aromatic freshness and contributes subtle structure.
Mannoproteins & Chitosan
Liquid mannoprotein that protects aroma compounds, stabilizes colloids, and can extend shelf-life in whites and rosés.
Liquid mannoprotein that stabilizes bubbles, colloids, and aromas in sparkling wines.
Chitosan and bentonite blend to remove undesirable aromas and oxidized compounds.
Bench Trial Kits
Our new bench trial kits include a selection of tannins, mannoproteins, and more. The two kits are organized by winemaking stage to ensure product contact times are compatible with your production.
This bench trial kit contains a selection of tannins from our portfolio that can help improve aroma and structure after fermentation or during aging.
This bench trial kit contains a selection of mannoproteins and tannins that can be used 24-72 hours prior to bottling for last-minute adjustments.
Adjust pH Naturally and Precisely with Oenodia STARS® Technology
Traditional pH adjustment tools like tartaric acid and potassium carbonate often lack precision and can alter wine flavor, especially after fermentation. Oenodia’s STARS electrodialysis process is a smarter way to fine-tune pH, enhancing flavor, color, and SO₂ performance.
Why Adjust Acidity?
STABILITY
ENHANCE SO₂ EFFECTIVENESS
Sulfur dioxide is most effective within a specific pH range to protect wine from microbes and oxidation. When pH>3.65, its effectiveness drops, requiring higher free SO₂ levels. Lowering pH helps maintain wine stability with less intervention.
SENSORY
ADJUST FLAVOR AND COLOR
pH plays a key role in a wine’s sensory profile and visual appeal. A lower pH can sharpen flavor balance, reduce flabbiness, and enhance freshness. pH also influences color, especially in reds and rosés. pH adjustment is a natural way to shift color.
FLEXIBLE TIMING
Can be used in the juice phase, post-fermentation, and pre-bottling.
ALL WINES
Suitable for whites, reds, rosés, and sparkling bases.
RENT OR PURCHASE
With options to rent or purchase units, we can work with wineries of all sizes.
ScottCart Filter Cartridges
Pre-membrane, Membrane, and Specialty Cartridges
With roots firmly planted in the wine industry, the ScottCart cartridge range meets the unique needs of our industry, and our technical team has decades of experience in wine and beverage filtration.
MEMBRANE CARTRIDGES
Polyethersulfone (PES) final membrane filters are designed to remove yeast and bacteria (sterile filtration). They can be integrity tested and chemically regenerated. Great for use on the bottling line.
MEMBRANE PROTECTION
Our dual-layer cellulose acetate cartridges work well in-line (upstream) of final filter membranes to extend the life of final filters, especially when sterile filtering a wine after crossflow.
PRE-FILTER CARTRIDGES
Polypropylene (PP) depth filter cartridges are designed for particle reduction. Work well in-line (upstream) of final filter membranes to extend the life of final filters or act as bug catchers.
SPECIALTY CARTRIDGES
Carbon-embedded filters, high-adsorption glass-fiber pre-filters, and options for water & dealcoholized beverage filtration.
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Adjust pH Naturally and Precisely with Oenodia STARS® Technology
Traditional pH adjustment tools like tartaric acid and potassium carbonate often lack precision and can alter wine flavor, especially after fermentation. Oenodia’s STARS electrodialysis process is a smarter way to fine-tune pH, enhancing flavor, color, and SO₂ performance.
Why Adjust Acidity?
Stability: Enhance SO₂ Effectiveness
Sulfur dioxide is most effective within a specific pH range to protect wine from microbial contamination and oxidation. When pH>3.65, its effectiveness drops, requiring higher free SO₂ levels. Lowering pH helps maintain wine stability with less intervention.
Sensory
Adjust Flavor and Color
pH plays a key role in a wine’s sensory profile and visual appeal. A lower pH can sharpen flavor balance, reduce flabbiness, and enhance freshness. pH also influences color, especially in reds and rosés. pH adjustment is a natural way to shift color.
SHIFT pH ± 0.05 - 0.5
WITH PRECISION, WITHOUT ADDITIONS
Flexible Timing
It can be used in the juice phase, post-fermentation, and pre-bottling.
All Wines
Suitable for whites, reds, rosés, and sparkling bases.
Rent or Purchase
With options to rent or purchase units, we can work with wineries of all sizes.
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Our latest how-to video is now live on YouTube! This tutorial is designed for beverage producers using single-round cartridge housings with membrane cartridges.
For a written version of the protocol, visit our Bubble Point Testing Article.
- What bubble point integrity testing is and when to use it
- Why it’s critical for ensuring sterile filtration
Best practices to confirm your membrane cartridge is working properly