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Managing Diacetyl Production During MLF
Applies to: Winemakers looking for ways to maximize or minimize the production of Diacetyl (butter aroma and flavor) during malolactic fermentation.Diacetyl and Malolactic FermentationMalolactic
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Lallemand Oenology Enology Malolactic Bacteria Malolactic Fermentation
A Breakthrough in Wine Microbiology Arrives in the U.S.
It’s hard to imagine a time when malolactic fermentation (MLF) in red wines wasn’t standard practice. However, it was not too long ago that MLF could only be completed via spontaneous lact read more
Non-Saccharomyces Yeast: Bioprotection and More
Non-Saccharomyces Yeast Bioprotection and more read more
non-saccharomyces yeast non-sacc yeast non-saccharomyces bioprotection
Scott Laboratories Announces U.S. Approval of a New Organism for Malolactic Fermentation
Scott Laboratories Announces U.S. Approval of a New Organism for Malolactic FermentationPetaluma, CA., (May 20, 2025) – read more
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 a read more
Advance Your Career with Scott Labs!
We're hiring! We're looking for a Field Sales Representative for the Pacific Northwest region!In this role, you'll represent Scott Laboratories by selling our portfolio of world-class prod read more
What's New and Staff Picks: Yeast
Celebrating over 90 Years of Wine Yeast: What's New & Staff FavoritesYeast convert sugar to alcohol but they can do so much more! At Scott Labs, our mission is to provide robust and reliable yeast read more
