Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression, and Low Alc, Low Cal & Vegan Winemaking The WIN Expo Winemaking & Production conference program will feature FOUR sessions discussing The Use of Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression of Wine Grapes, and Low Alc, Low Cal & Vegan Winemaking Solutions. Read more below: Non-Conventional Wine Yeast and Their Impact on Sensory Characteristics What are the specific advantages of using Metschnikowia pulcherrima and other non-traditional yeast strains in winemaking? This session, sponsored by AB Biotek, will provide attendees with an opportunity to taste wines made with a yeast strain sourced from the AWRI and experience how these new yeast strains can potentially create novel wine styles with increased aroma, palate complexity, and enhanced color as compared to Sacharramyces cerevisiae and uninoculated controls. - LEARN MORE about this session. Advances

In recent years, the wine industry’s research in the field of clarification aids has been increasingly aimed at studying alternatives to the use of proteins of animal origin. The aim is to produce high-quality wines that are no less than traditional and satisfy the growing demands from vegan and vegetarian consumers. LEARN MORE

The TTB has officially listed pea protein as an acceptable material for use in wine under 27 CFR 24.250. This means winemakers now have more access to vegan fining agents for use in wine. The fining agents below are now available for use by winemakers in the USA: Plantis-AF – Pea Protein  This fining agent can be used as a clarification and flotation aid. This protein, when used in combination with Pluxbenton N bentonite, allows for effective flocculation and compaction of flees during flotation.   Plantis AF-Q - Pea Protein and Pre-activated Chitosan  The chitosan in this blend helps to activate and boost the fining capacity of pea protein, making it even more effective as a fining agent. Combistab AF – PVPP, Pea Protein and Silica A blend for removing oxidative precursors and producing a wine which is more resistant to oxidation. This blend also easily removes browning due to oxidation and other color defects. Combistab AF is a vegan, allergen-free alte

The TTB has expanded the approved usages of chitosan from Aspergillus niger.  Scott Laboratories is pleased to announce that as of July 15, 2021, chitosan from Aspergillus niger is approved for use in juice and wine for fining and clarification (27  CFR § 24.250*). Chitosan from A. niger was previously only approved for use in wine to remove spoilage organisms; however, it has the potential for many applications in juice  and wine. This approval is a breakthrough for clean-crafted, vegan winemaking as QI’UP XC and NO[OX] are both chitosan-based animal-free, non-allergenic fining agents that serve as  alternatives to gelatin and casein.  QI’UP XC is used for superior clarification in juice or wine. This innovative floccing agent from the IOC can be used during traditional juice settling  or flotation. QI’UP XC is a specialized preparation of chitosan that has a high surface  charge allowing it to bind to solid particles in juice

Ensuring good wine filterability is key to saving time, protecting quality, and avoiding costly production issues. Poor clarification and high polysaccharide levels can quickly lead to fouled membranes and slow filtration. We are excited to introduce our innovative solutions to help you streamline clarification, reduce microbial load, and improve the overall quality of your wines. Improve Filterability with Oenoflow Max Œnoflow Max is formulated with specific enzymatic activities (pectinase, AG-II-hydrolase, hemicellulase, and β-glucanase) to break down a wider variety of complex polysaccharides compared to other enzymes on the market. This advanced formulation ensures a more effective and cleaner filtration process, saving time and preserving the purity of your wine. Better filtration, better balance, less time with VinoTaste Pro VinoTaste Pro is a purified enzymatic blend of pectinase and β-glucanase that improves clarification while enhancing wine quality. Impro

Every winemaker knows that fermentation is a delicate dance between art and science. Behind every great wine lies a thriving microbial ecosystem—some organisms we invite, others we need to keep far away. Mastering that balance is what separates clean, stable wines from those plagued by faults, spoilage, or inconsistency. Fermentation: Harnessing the Right Microbes During alcoholic fermentation, controlling microbial populations ensures your chosen yeast strain dominates the process. This helps achieve a complete and predictable transformation of sugars into alcohol and COâ‚‚ without unwanted by-products that can dull aroma or flavor. In malolactic fermentation, Oenococcus oeni converts malic acid to the softer lactic acid, reducing sharpness and enhancing mouthfeel. But MLF is also a vulnerable moment: the wine’s natural defenses are low, and spoilage microbes can easily gain ground. When MLF isn’t desired, those bacteria must be inhibited completely to protect the wi

X-PRO® GRAPES  Natural Redox Protection for White & Rosé Juices X-PRO® GRAPES is a unique solution for redox balance and natural stabilization in white and rosé juices. Developed with the innovative X-PRO® process, this product combines specific inactivated yeast (LIS) with a special plant-based chitosan to provide clean, aromatic, and well-balanced wines - with significantly reduced sulfite use. DISCOVER X-PRO® GRAPES WHAT IS IT? Inactivated yeast obtained via X-PRO® technology Enriched with active chitosan from Aspergillus niger Presented in aggregated form (flakes) Easily soluble, ideal for early-stage treatment of juice WHY USE IT? X-PRO® GRAPES provides targeted antioxidant protection and supports clean fermentations by reducing suspended solids and microbiota. Key benefits: Improved redox stability from pressing to finished wine Faster clarification and better yield Preservation of varietal aromas over time Ideal for o

You can glean a lot of information about a wine from the label. The next time you walk down a wine aisle, you may notice that you feel comfortable with the common terms and symbols like vintage, place of origin, and percent alcohol, but feel some confusion when you see some of the increasingly present ones like natural, vegan, and organic. In this week’s Marketing Tip, we’re giving you a green wine glossary: 5 common wine designations defined so you’ll wonder no longer.   Your Green Wine Glossary Vegan  Not every wine fits a vegan lifestyle. During the winemaking process, small particles can cause haziness or unwanted flavor properties. Winemakers can add a fining agent that will bind to these tiny particles and make them large enough to be filtered out. Many fining agents are animal-based – for example: egg whites, casein, and gelatin. Wine that was fined with any of these materials cannot be considered vegan. Vegan wines include those that

Innovative ways to show off your wine as the perfect food pair. Choose from tempting dishes with recipes to match. Food and wine. They go together.   In fact, “food and drink” is the most popular category on Pinterest among men and women. In other words: everyone wants more of these things, and they want them together. Yet how many times are you able to actually show off your wine’s pairing ability to customers? Unless you have a menu in your tasting room (and people are actually visiting your winery) this association is lost—there is no sensual connection between your wine and the food with which it’s meant to be served. We can taste with our eyes. Look at the image above. Glance at the steak. If you are are winery pro, you probably thought of red wine almost immediately.  This is exactly what you want your customers to think. But guess what? Many of them (more than you think) don’t know how to pair food and wine. Some people lack

Scott Labs is the leader in enological innovation, driving research to create new, science-backed solutions for wine production. We are excited to share our newest applications, with an emphasis on helping producers address consumer demand for vegan and clean-crafted wines! Join our very own Darren Michaels on Tuesday, May 11th at 11am PST for a live webinar looking at our new products and live Q&A with Dr. Nichola Hall. A preview of our new products and applications: New NutrientsSTIMULA CABERNET™ - stimulates fruity aroma compounds in red wines STIMULA SYRAH™ - stimulates floral and spicy aromas in red wines Low-Input, Low-SO2 WinemakingINITIA™ - oxygen-scavenging non-Saccharomyces yeast to protect aroma and color, ideal for low chemical input winemaking. GLUTASTAR™ - the King of Natural Antioxidants, GLUTASTAR is a yeast derivative nutrient that protects and stabilizes wine color and aroma. Animal-Free WinemakingNO[OX] - a