Scott Labs Introduces New Yeast For Cold Hardy Grapes

The newly released 2014 Scott Laboratories Fermentation Handbook features a new wine yeast- Lavlin C- that is formulated specifically for cool climate hybrid grapes.

The new Lavlin C yeast has a high-capacity to convert Malic acid to alcohol.  Many hybrid wine grapes grown in the Midwestern U.S. and other northern regions have high Malic acid content. Too much Malic acid can cause wines to taste sharply “greenish,” similar in flavor to an under ripe apple.

As described in the Fermentation Handbook, Lavlin C was used effectively by Katie Cook at the University of Minnesota on Frontenac, Frontenac Gris and Marquette.   According to Cook,  “All three varieties saw significant reduction in malates from the initially high concentrations found in the juice.”

According to Monica Royer, marketing and communications specialist at Scott Laboratories, the Midwest is an important market for the Petaluma, California based company, which has been in the wine yeast business since before Prohibition. In addition to being a valuable reference and resource for winemakers, the Fermentation Handbook is also known for its artful graphic design and distinctive typography.

Winemakers who are interested in obtaining a copy of the Fermentation Handbook can email info@scottlab.com and request one.