Celebrating over 90 Years of Wine Yeast: What's New & Staff Favorites Yeast convert sugar to alcohol but they can do so much more! At Scott Labs, our mission is to provide robust and reliable yeast strains that optimize quality, aromas, and flavors. This year, we're thrilled to introduce our newest...

Maintaining wine balance in a changing climate Climate change is reshaping the wine industry. In many wine regions, each year seems to set new records for the hottest or driest growing season, followed by the earliest harvest dates yet. Such accelerated ripening is disrupting grape physiology;...

Explore the Science, Strategy, and Sensory Experience of Winemaking at WIN Expo Three forward-thinking sessions. One essential destination for winemakers. Today’s winemakers are navigating a new era of production - where innovation, precision, and consumer-driven values are shaping the future of...

A smooth, complete fermentation doesn’t happen by chance, it starts with balanced yeast nutrition. When yeast has access to the right nutrients at the right time, you avoid sluggish or stuck fermentations, reduce the risk of Hâ‚‚S and VA, and unlock the full aromatic potential of your grapes. Why...

Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that...

ATPGroup has unveiled two breakthrough enzymes, Zyme-O-Thiols and Zyme-O-Ultra Cold, designed to help winemakers push the boundaries of aroma and efficiency in the cellar. Zyme-O-Thiols: Unlocking Hidden Aromas For years, winemakers have known that many of a grape’s most exciting aromas are “locked...

The conversations I have about quality tend to focus on red wine. This is especially true in California, where Napa Cabs have historically garnered high prices, followed up by Coastal Pinot noirs and red Rhones. Honestly, in most places I’ve been where the climate allows for ripening red grapes,...

STIMULA™ nutrients go beyond yeast assimilable nitrogen (YAN). These innovative nutrients stimulate specific yeast metabolic pathways involved in aroma production. During fermentation, STIMULA™ nutrients supply additional amino acids, peptides, and specific vitamins and minerals that...

Unlock the Full Aromatic Potential of Your Wines Aromatics are at the heart of a wine’s identity, whether you are aiming for fresh, fruity whites, complex, expressive rosés or a fruit-driven red wines. At each stage of the winemaking process, you have the opportunity to shape and elevate...

This week we highlight three selected non-Saccharomyces yeast strains from the VIW® SHIELD range, specifically developed to manage bioprotection and enhance wine freshness, aroma, and mouthfeel in the early stages of fermentation. VIW® SHIELD LT Lachancea thermotolerans What is it? A...