Midwest Wine Press

Scott Labs Introduces New Yeast For Cold Hardy Grapes

by · July 20, 2014

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.

 

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Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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1 Response

  1. Sicilian Prince Winemaker says:
    November 14, 2014 at 3:13 pm

    Hello!

    I grow Marquette Grapes. It would appear that this yeast may be worth a trial testing.
    Do you know it this yeast is available for home winemakers and where to get it?

    Also, is it a dry yeast or a liquid yeast?

    Thanks