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Scott Laboratories Announces U.S. Approval of a New Organism for MalolacticFermentation
Scott Laboratories is thrilled to announce the U.S. approval of the first and only non-Oenococcus strain for malolactic fermentation. The approved strain, Lactiplantibacillus plantarum DSM 34613, is available exclusively from Scott Laboratories as ML PRIME™ and is now officially listed under 27 CFR 24.250.
Originally isolated by the Università Cattolica del Sacro Cuore in Italy, the strain underwent extensive research and development by Lallemand Oenology to evaluate its suitability for winemaking. While recently approved in the U.S., ML PRIME has been used globally for over 10 years.
Ideal for co-inoculation, ML PRIME™ rapidly completes malolactic fermentation. Unlike O. oeni strains, ML PRIME™ does not produce volatile acidity from glucose, fructose, or citric acid, a common risk associated with uncontrolled co-inoculation with O. oeni.
“We are excited to bring ML PRIME™ to the US market,” said Dr. Nichola Hall of Scott Laboratories. “As a microbiologist, this organism is fascinating and unique in the world of wine microorganisms. As a winemaker, it is exciting as it offers a safe and efficient route to complete malolactic fermentation, allowing quick tank turnover and minimizing post-fermentation monitoring while still enhancing wine quality.”
The approval of ML PRIME™ reflects Scott Laboratories’ ongoing commitment to offering diverse, research-driven solutions that meet the evolving needs of winemakers. It joins Scott Labs’ comprehensive portfolio of malolactic bacteria, which includes a broad range of O. oeni strains known for their proven performance and sensory impact across a wide variety of wine styles and conditions.
For technical resources, application guidelines, or ordering information, visit scottlab.com or call (707) 765-6666.
Willmes Sphera: Membrane Pressing meets Basket Pressing
Willmes Sphera: Membrane Pressing meets Basket Pressing
Sphera is a round press with no corners or edges, designed for gentle pressing of small lots with minimal need for rocking or rotating. The patented 360-degree membrane inflates equally from all directions, resulting in higher yields at lower pressures and 70% less lees than traditional basket presses.
Large Filling Door
A two-foot filling door allows for quick filling via hopper or conveyor. Sphera does not need to be rotated or rocked to make room for additional fruit.
Dual Purpose Juice Tray and Emptying Bin
The juice tray also functions as an emptying bin and can be removed directly from the press via forklift.
Single Juice Outlet
The Sphera has a single juice outlet, allowing minimal oxygen ingress during the pressing cycle. The juice valve can be closed for skin contact and maceration.
Easy to Clean
The unique shape means there are no dead spots inside the press, and the clean-in-place (CIP) system makes cleaning extremely simple.
Sphera 2000 Capacity
Whole Cluster: One Ton
Destemmed Fruit: Three Tons
Post-Fermentation: Six Tons
New Article: Winemaking Mannoproteins 101
New Article: Winemaking Mannoproteins 101
Why Mannoproteins?
Traditional lees stirring releases a broad range of mannoproteins from yeast cell walls, many of which can influence wine quality. While their primary function is to support colloidal stability, many winemakers also report additional benefits, such as improved mouthfeel and other enhanced sensory attributes. Selected mannoprotein preparations deliver this effect with greater precision.
Selective & Targeted
Unlike natural lees aging, purified mannoproteins are isolated for specific colloidal stabilizing benefits.
Effective & Practical
It can be added at specific stages without the need for extended aging or frequent stirring.
Consistent & Controlled
Provide reliable results without the variability of prolonged lees contact.
Featured Mannoproteins
CLARISTAR® is a specialized mannoprotein for cold stability that prevents tartrate precipitation without refrigeration.
FINAL TOUCH POP™ is a liquid mannoprotein that can be added 24-72 hours prior to bottling to contribute to colloidal stability.
PURE-LEES DELICACY™ is a mannoprotein preparation that positively impacts mouthfeel, aromas, and colloidal stability.
New Bench Trial Protocol Video
Bench Trial Video Protocol
Depending on your bottling schedule, it may be time to start thinking about blending and bench trials. To make things easier, we’ve updated our Bench Trial Protocol and created a new step-by-step video tutorial.
bench trial bench trials bench trial protocol video Scott Laboratories
Lactic Acid Bacteria - Friend or Foe?
Lactic Acid Bacteria - Friend or Foe?
Our upcoming winemaking handbook is almost here and features several new articles, including one on Lactic Acid Bacteria (LAB). Check out the full article on our website or read on for a preview.
ALWAYS PRESENT...
This article was inspired by questions we regularly receive about interpreting microbial analysis. Lactic acid bacteria are easy to ignore as they are omnipresent in wine and wineries; however, they can create off-odors and flavors, even in dry wines.
As seen above, sugars and malic acid aren’t the only compounds lactic acid bacteria can metabolize. They can use citric acid, ethanol, and more.
... BUT NOT ALWAYS HARMLESS
Oenococcus oeni
An ally most of the time, Oenococcus can pose risks if not properly managed after malolactic fermentation.
Lactobacillus spp.
Often most problematic during stuck fermentations or in high pH environments where they can quickly create off-odors and flavors.
Pediococcus spp.
The least well-understood and most often ignored. Until we better understand this genus, Pediococcus presence should raise a red flag.
Scott Laboratories Inc. Welcomes OENODIA to Its Portfolio
Scott Laboratories announces the acquisition of Oenodia Electrodialysis from Ameridia. Scott Laboratories believes Oenodia is a significant addition to its already robust range of winemaking solutions in yeast, bacteria, filtration, equipment, and packaging.
Oenodia’s technologies and expertise in tartrate stabilization, pH adjustment, and alcohol separation allows Scott Laboratories to offer even more comprehensive winemaking solutions to wineries across North America. Scott Laboratories’ commitment to innovation and service is strengthened by this acquisition.
Scott Laboratories is also pleased to welcome the employees of Oenodia to the Scott Laboratories team. Their dedication and expertise have been instrumental in delivering best-in-class service, and they will continue to excel in their roles with Scott Laboratories.
Together, Scott Laboratories and the Oenodia team will strive to provide unparalleled support and innovative solutions to clients, helping them achieve their winemaking goals.
Join us at Unified in Booth 400!
Unified Wine & Grape Symposium | Booth 400
Jan. 29 & 30 | Sacramento, CA
WHAT'S NEW IN 2025
A new Lactiplantibacillus plantarum (non-Oenococcus) co-inoculation strain for rapid malolactic fermentation that produces little to no volatile acidity.
Rehydration nutrient for use in cool water - in most cases, inoculation can take place after just 20 minutes.
2025 WINEMAKING HANDBOOK
We will have copies of the freshly printed 2025-2026 Winemaking Handbook at our booth. Stop by and pick up a copy!
EQUIPMENT ON DISPLAY:
LENTICULAR & CARTRIDGE FILTERS - Housings & Media
TALK TO US ABOUT:
CORK & CLOSURES
FERMENTATION
WINEMAKING
FILTRATION
EQUIPMENT
OAK & TANNINS
Unified Symposium Unified What's New Fermentation Winemaking Filtration Equipment Oak Tannins
New Bench Trial Kits: Wine Improvement & Aging and Finishing
New Bench Trial Kits: Wine Improvement & Aging and Wine Finishing
By popular demand, we are excited to introduce two new bench trial kits that 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.
Improvement & Aging KitThis bench trial kit contains a selection of tannins from our portfolio that can help improve aroma and structure after fermentation or during aging.
Finishing KitThis bench trial kit contains a selection of mannoproteins and tannins that can be used 24-72 hours prior to bottling for last-minute adjustments.
winemaking finishing tannins bench trial bench trial kit mannoproteins
Could you get back on track without a restart?
Troubleshooting Sluggish and Stuck Fermentations
Could you get back on track without a restart?
There are several factors that affect the success of fermentation and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of problematic fermentations and advice for next steps.
TEMPERATURE STRESS
Each yeast strain has an optimal temperature range and anything outside of this range can cause yeast stress. If the temperature is too high (or if it spiked at any point), it’s possible the yeast are no longer viable and a restart is necessary. If the temperature is too low, try slowly warming the wine to 70°F (+/- 2°F).
ALCOHOL MAY BE TOO HIGH
Certain yeast strains can tolerate more alcohol than others. If you have exceeded the tolerance level of your selected strain, you may need to reinoculate with a strain that has a higher tolerance or try a restart.
WINE MIGHT NEED DETOXIFICATION
When wine yeast become stressed, they can produce compounds that impede fermentation. RESKUE™ can be extremely beneficial if this happens. Add RESKUE and mix thoroughly, then rack after 48 hours. If you are unable to rack, adding RESKUE and leaving it in the wine can still help.
MICROBIAL COMPETITION
Lactic acid bacteria (LAB) can produce volatile acidity (VA) and inhibit yeast activity. To control LAB, use lysozyme (if MLF is desired) or BACTILESS™ (if MLF is complete or undesired). In any condition, uncontrolled LAB should be controlled before trying to restart a stuck fermentation.
NEED TO RESTART?
Check out our detailed protocol and calculation worksheet for restarting stuck fermentations using UVAFERM 43 RESTART™. If you've tried this protocol in the past, this version is NEW as of 2024 and is simpler and easier to understand.
stuck fermentation sluggish fermentation restart restart a fermentation
Malolactic Fermentation Feasibility: Factors Affecting Ease of MLF
Malolactic Fermentation Feasibility: Factors Affecting Ease of MLF
There are several factors that influence malolactic fermentation (MLF). This includes obvious factors like alcohol, pH, and SO2 but also includes less obvious factors like alcoholic fermentation difficulty, yeast nutritional requirements, etc. Read on to learn more about some of these less frequently considered factors.
Beyond the Basics
Temperature
Most cellars are actually too cold and inhibitory to malolactic bacteria. The ideal temperature range for MLF is between 18-22°C (64-72°F). If you consistently see sluggish or stuck MLFs, consider conducting MLF in tank or in a warmer space.
Yeast Nutrient Need
Bacteria require nutrients. Certain yeast strains have high nutrient demands and may leave the wine depleted of nutrtients (see yeast product description). In these cases we recommend using a malolactic fermentation nutrient.
Malic Acid Level
Very low malic acid concentrations (<0.5 g/L) can make it difficult for bacteria to initiate MLF due to insufficient substrate. On the other hand, high malic acid levels (>7 g/L) can result in inhibitory levels of lactic acid. In these cases, blending may be considered to adjust initial malic acid concentration.
Ease of Alcoholic Fermentation
Difficult or stressed fermentations can cause yeast to produce toxic compounds which can inhibit malolactic bacteria. In these cases, conduct MLF at a favorable temperature (20°C/68°F), use a malolactic nutrient, and consider using RESKUE to remove inhibitory compounds.
Making MLF Easier
Robust ML Strains
Certain bacteria strains are more tolerant of difficult conditions. O-MEGA™ is cold-tolerant to 57°F, while VP41® is tolerant of high alcohol and low pH environments.
ML Nutrients
ML RED BOOST™ (for reds) and OPTI'MALO BLANC™ (for whites/rosés) provide nutrients including essential amino acids, peptides, polysaccharides, and minerals.
Reskue™
When yeast are stressed, they can produce certain short-and medium-chain fatty acids that are toxic to bacteria. RESKUE™ adsorbs these compounds and removes them.
About
Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value-added products and services for the North American wine, craft brewing, and distilled spirits industries.
Our predecessor firm (the Berkeley Yeast Laboratory) was founded in the weeks prior to the end of Prohibition in 1933. Our vision is to provide the best customer service to the specialty beverage community. Our mission is to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing.
Our first products were lab services and yeast. In the years that followed the needs of our industry customers led us first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been a 80+ year evolution driven by the concept of adding value.
Our current product portfolios include some of the most famous names in the wine, craft brewing, and spirits industries. In some cases, we have our own proprietary products (such as ScottPlus Dry-Steam Natural Cork and ScottCart filters) while in other cases we work with the industry's leading vendors and suppliers. You can check out virtually all of our offerings on our website at www.scottlab.com.
As of 2020, our companies have 90 employees. Our headquarters are in Petaluma, California and Pickering, Ontario. In addition, Scott Laboratories USA has locations in Healdsburg (Sonoma County) and Paso Robles.
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| Communications Manager | Kelly Browning | kellyb@scottlab.com | (707) 765-6666 | |
| Design & Events Manager | Carly Lourenzo | carlys@scottlab.com | (707) 765-6666 | |
| Dir. of Marketing & Partnerships | Domingo Rodriguez | domingor@scottlab.com | (707) 765-6666 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Scott Laboratories | 1480 Cader Ln., Petaluma | CA | United States of America | 94954 |
List of Locations
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