SCOTT LABORATORIES
Fermentation/Cellar Nutrients
Complex Nutrients For Yeast
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BIOACTIV |
#15340 |
1 kg |
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Provides Yeast Survival Factors |
Bioactiv is a yeast nutrient composed of sterols, long chain fatty acids, vitamins, amino acids and cellulose developed by Laffort Oenologie. Bioactiv has many applications. When inorganic nitrogen is NOT desired, Bioactiv can be added during a pump-over 6 to 8 hours post inoculation. If a white or rosé juice is too clear (low NTU), Bioactiv can be combined with Granucel to compensate for the low turbidity. Bioactiv can be added to a sluggish fermentation to boost fermentation performance. It can also be used to help restart a stuck fermentation by adding it 48 hours prior to adding the yeast or fermentation restarter.
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Recommended Dosage: |
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4.0-5.5 lb/1000 gal |
(50-60 g/hL) |
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*2.5-3.5 lb/1000 gal |
*(30-40 g/hL) |
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*When used in association with Granucel
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THIAZOTE |
#15346 |
1 kg |
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Provides Yeast Growth Factors |
#15345 |
5 kg |
Thiazote is a yeast nutrient formulated to deliver a mixture of inorganic nitrogen and thiamin. Use at the end of lag phase to bring YANC levels to 150 mgN/L and/or at 1/3rd sugar depletion to supplement the addition of survival factors provided by Bioactiv.
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Recommended Dosage: |
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2lb/1000 gal |
(25 g/hL) |
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Note: Each 10 g/hL dose yields 21 mgN/L inorganic nitrogen
TTB Maximum Legal Dosage: 25 g/hL
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DYNASTART |
#15335 |
1 kg |
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Yeast Nutrient for the Rehydration of Active-Dried Yeast |
#15336 |
5 kg |
Dynastart has been successfully formulated to provide a crucial blend of yeast nutrients (yeast hulls, inert yeast, etc.) which together form a complex of essential nutrients that can be assimilated naturally by yeast. Dynastart use improves fermentation kinetics and decreases the formation of acetic acid and sulfide compounds by maintaining yeast metabolic pathways. It can also remove fermentation inhibitors, such as short chain fatty acids which are responsible for slowing down yeast activity. Add Dynastart to the yeast rehydation water prior to adding the active dried yeast.
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Recommended Dosage: |
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2.5 lb/1000 gal |
(30 g/hL) |
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NOTE: Dynastart is low in growth factors (inorganic nitrogen). A complimentary addition of inorganic nitrogen (obtained by using 25 g/hL Thiazote or DAP) remains necessary if juice/must is deficient. Add at the end of lag phase.
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FERMAID K |
#15073 |
2.5 kg |
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Complete Yeast Nutrient |
#15070 |
10 kg |
Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), alpha amino nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with GO-FERM to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Fermaid K should be hydrated before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. At one-third sugar depletion:
- Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts.
- Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low.
- The cell wall fractions in Fermaid K absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.
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Recommended Dosage: |
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2 lb/1000 gal |
(25 g/hL) |
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Note: Due to high nutrient requirements, some yeast strains may require extra feeding at two-thirds sugar depletion (i.e. CY3079, BM45).
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FERMAID K (Kosher) |
#15070K |
10 kg |
Fermaid K Kosher is very similar to Fermaid K non-Kosher except there are no supplemented vitamins such as thiamin or pantothenic acid. These vitamins can not be Kosher certified.
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Recommended Dosage: |
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2 lb/1000 gal |
(25 g/hL) |
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GO-FERM |
#15149 |
1 kg |
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Yeast Nutrient for the Rehydration of Active-Dried Yeast |
#15135 |
2.5 kg |
A well-known and easily corrected cause of sluggish and stuck fermentations is nitrogen deficiency in must. While researchers have determined that there are several key micronutrients for healthy yeast growth and survival, many winemakers still only think of the importance of nitrogen. Research by Lallemand, in collaboration with other institutes, led to the development of GO-FERM. GO-FERM is a natural yeast nutrient containing a balance of micronutrients. It was developed specifically to prevent the problems of sluggish or stuck fermentations.
Suspend GO-FERM in the rehydration water before adding the selected active dried yeast culture. The yeast soaks up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. GO-FERM is particularly effective for helping the yeast survive the fermentation of high sugar musts. If these micronutrients were added directly to the must, competitive microorganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2 . Using nutrients that contain ammonia salts (such as DAP, Fermaid K, Yeastex, Superfood) during rehydration can be toxic to the yeast.
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Recommended Dosage: |
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2.5 lb/1000 gal |
(30 g/hL) |
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Note: This recommendation is based on a yeast inoculum of 2 lb/1000 gal (25 g/hL). If using more or less yeast, respect a ratio of 1 part yeast to 1.25 parts GO-FERM.
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GRANUCEL |
#15350 |
l kg |
Granucel is composed of cellulose powder. It can be used on highly clarified white and rosé juice to add back solids and to help keep yeast in suspension. It can also be incorporated into an existing nutrient blend to help promote a healthier, faster fermentation. Granucel should be added at the beginning of the fermentation to freshly pressed juice.
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Recommended Dosage: |
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0.8-5.5 lb/1000 gal |
(10-50 g/hL)* |
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* Each 10 g/hL of Granucel equals an approximate rise of 20 NTU.
Yeast Based Nutrients
Yeast based nutrients can be added during primary fermentation or towards the close of malolactic fermentation. Yeast based nutrients can provide certain fermentative advantages with significant wine quality improvement. Used alone, they should not be view as a substitute for DAP or other fermentation nutrition.
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FERMAID 2133 |
#15100 |
12.5 kg |
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Autolyzed Yeast |
Fermaid 2133 is pure autolyzed, spray dried yeast providing alpha amino nitrogen, B vitamins and the benefits of yeast hulls to help sluggish or stuck fermentations. Fermaid 2133 will help supplement the alpha amino nitrogen component of YANC. Unlike Fermaid K, Fermaid 2133 does not contain added ammonia salts (DAP) or micronutrients.
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Recommended Dosage: |
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2 lb/1000 |
(25 g/hL) |
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VI-A-DRY INACTIVE YEAST HULLS |
#15069 |
<55 lb |
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55 lb bag |
Inactive yeast hulls are a preparation of the insoluble fraction of whole yeast cells (i.e. cell wall membranes). A number of publications have cited the effectiveness of yeast hulls in the prevention of sluggish and stuck fermentations. Yeast hulls added to the must serve to supplement survival factors such as sterols, to increase the surface area of clarified juice, and to absorb toxic compounds.
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Recommended Dosage: |
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>2 lb/1000 gal |
(25 g/hL) |
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BOOSTER ROUGE |
#15169 |
2.5 kg |
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Stabilizing and Enhancing Colloidal Structure |
Does your red wine need greater colloidal balance and structure? Try "body building" with Booster Rouge. Booster Rouge is an natural yeast based nutrient from the ICV yeast range. It offers greater perception of intense volume in the initial mouthfeel due to the perceived tannic intensity in red wine. Booster Rouge interacts between aromatic precursors and yeast macromolecules to help give an impression of enhanced fruit and freshness. It can also help reduce the perception of chemical, ethereal and burning or drying sensations. Booster Rouge aids in color stabilization and helps with the overall balance of the wine. Add at the beginning of fermentation.
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Recommended Dosage |
220-240g per ton |
(30 g/hl) |
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OPTI-RED |
#15148 |
1 kg |
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Red Wine Production |
#15138 |
2.5 kg |
Opti-RED is a biological nutrient for yeast. It provides basic survival factors needed for fermentation. The naturally high levels of polysaccharides present in this nutrient may result in improved structure, mouthfeel and color stability.
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Recommended Dosage: |
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Red Must |
0.5 lb/ton |
(227 g/ton) |
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Red Wine |
1.6-2.4 lb/1000 gal |
(20-30 g/hL) |
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OPTI-WHITE |
#15136 |
2.5 kg |
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For Increasing Quality in White Wines |
A three-year study at Lallemand led to the development of a new natural yeast product for use in white wines. When added during fermentation, Opti-WHITE increases mouthfeel, prevents browning and protects fresh aromas during wine aging. Opti-WHITE is added to the juice at the onset of fermentation. Along with its anti-oxidative properties that lower SO2 requirements, it also increases protein stability and volatile thiols in the finished wine.
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Recommended Dosage: |
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White Wine |
2-4 lb/1000 gal |
(25-50 g/hL) |
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BIOLEES |
#15036 |
1 kg |
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Increased Percieved Sweetness and Mouth Feel |
The traditional practice of lees ageing in red and white wines is known to reduce the perception of acidity and phenolic bitterness while increasing sweetness. The specific peptite released from wine yeast during this process and responsible for its effect has recently been isolated Le Faculte d'Oenologie de Bordeaux and extracted by Laffort .
The results of their work produced Biolees, a product that can be added to wine as early as late fermentation. This naturally occurring peptide product will contribute the positive sensory impact of sur lie aging and stirring while drastically reducing time and labor expenses. Contact with Biolees for three to five weeks contributes similar flavor and mouth feel components as does six months of lees ageing and stirring. Biolees also eliminates specific harsh phenolics, improving balance and protecting the wine from oxidation, as is experienced during sur lie ageing.
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Recommended Dosage: |
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300-700 ppm |
(30-70 g/hL) |
2.5-5.8 lb/1000 gal |
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Complex Nutrients For Malolactic Bacteria
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OPTI'MALO PLUS |
#15139 |
500 g |
Opti'Malo Plus is a natural nutrient developed specifically for malolactic fermentations. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins and high cell wall polysaccharide content and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation. Opti'Malo Plus is particularly suited for MBR 31 although it works well with all malolactic strains.
Opti'Malo Plus should be suspended in a small amount of water or wine and added directly to the wine at the same time as the malolactic culture. It should not be added to the rehydration water.
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Recommended Dosage: |
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Reds & Whites |
43 g/60 gal |
1.6 lb/1000 gal |
200 ppm (20 g/hL) |
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MALOSTART |
#15325 |
500 g |
Malostart is a complete activator developed for malolactic fermentations. Malostart accelerates the kinetics of malolactic fermentation and detoxifies the wine environment before inoculation. It has been shown to be particularly beneficial when the primary fermentation has been sluggish.
Malostart contains assimilable nutrients for growth including carbon from sugars, free amino acids, peptides, vitamins and minerals. The inert yeast absorb inhibitory compounds and help detoxify the wine for longer and healthier bacteria survival. Cellulose helps keep the bacteria in suspension and provides for some detoxification. When used in conjunction with commercially selected malolactic strains, Malostart promotes healthy inoculation and quick fermentation without producing undesirable biogenic amines.
Malostart may be added during the racking of red wines or at the end of primary fermentation in white and rosé wines. It should be suspended in ten times its weight in water and added to the wine 24 hours before inoculation. This allows for the detoxification to take place.
Malostart may also be used to help restart a sluggish or stuck malolactic fermentation. Suspend Malostart in water as noted above and add to the wine immediately. It will help detoxify the environment and provide nutrients for the bacteria. Reinoculation with a new ML culture may or may not be needed.
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Recommended Dosage: |
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Reds & Whites |
43 g/60 gal |
1.6 lb/1000 gal |
200 ppm (20 g/hL) |
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