What’s New at ENOTOOLS

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2013 Year End Sale
on Wine Industry Sanitation Equipment

Since 1985 AaquaTools, Inc. has been a manufacturer and distributor of high quality water driven products and high pressure washers to the wine and
beverage industries.

Our Light Claret Flint is a Flat Bottom Bordeaux Bottle available in whatever quantities and finish you care to discuss. Price is very competitive. Direct shipping options are available.
Height 290mm
Weight 460 grams

Contact Sean Turner, The Glass Guru by clicking HERE.

Experienced, established and talented Winemaker with successful startup experience. This person is single, unattached, can send a resume in either paper or liquid form. Vast experience. Willing to relocate. Can make whatever style wine is needed. Email me a request for resume and references. [email protected]

Surely, there's a 42"x48" space for a stack of these in your winery?

Laffort's slogan is "Better by Nature".

What's better for (your utility bill) and Nature is not cold stabilizing.

Laffort Celstab does require some preparation and you will have to send a fax to let some folks in government know that you are using it. But everything you need is right here:

• Celstab Product Data
• Celstab Checklist
• Celstab TTB Letter
• Celstab MSDS
  

Let’s not be screwed!
Screwcap damage levels greater than cork taint:

Implications for producers, the retail sector and consumers
By Alison Eisermann-Ctercteko MW. Email: [email protected]
For her dissertation, Australia’s latest Master of Wine Alison Eisermann-Ctercteko identified the level of screwcap damage that will lead to changes in wine chemistry, measured the incidence of screwcap damage in the market and determined where and how the damage is occurring

By Alison Eisermann-Ctercteko MW. Email: [email protected]
WINE & VITICULTURE JOURNAL

See Article
Go to page 38 at above link.

Author: Jillian Johnson from our team at Laffort USA

Most common causes (of stuck ferments):

• Mistake in re-hydration process
• High brix must = high alcohol
• Temperature spikes (heat and cold)
• Toxins produced from struggling yeast
• Competition from mold
• Nutrient Deficiency
  

The first step is to know what your numbers are. Send a sample to ETS or My Enologist for brix/RS, VA, Malic, Ethanol, Free/Total SO2, pH and TA. If your VA number is high, it is a good idea to request a Scorpions Stuck and Sluggish Fermentation Panel at ETS. This way, you will see what/who is causing the problem. Knowing what kind of microbe is causing problems will determine whether Lysozyme is needed or not. If your VA number is really high, you will need to lower the VA before starting with your yeast re-start, as VA inhibits yeast activity.

I am happy to work with you to determine the best way to treat the stuck ferment. Once you have your numbers, give me a call or send me an e-mail. In general, follow the basic steps of 1) detoxify your medium (rack off lees, add Bioactive), 2) rehydrate with Actiflore BO213 and Dynastart, 3) slowly acclimate the yeast culture to the stuck wine. Attached is a more detailed step by step restart protocol.

Products and Rates

Bioactive: a blend of yeast hulls for detoxification, cellulose for support in keeping yeast in suspension, and non-nitrogenous yeast nutrition to boost the yeast. 300-400ppm

Dynastart: yeast derived re-hydration nutrient rich in sterols, vitamins, minerals and fatty acids. Dynastart will protect your yeast and make them more resistant to the challenging conditions of a stuck ferment. 300ppm

BO213 Yeast: Bayanus strain that is specifically recommended for restarting stuck ferments. Fructophilic, tolerant to 18% alcohol, low VA production, and short lag phase. 400-500ppm

Downloads:
Yeast Restart Protocol
Stuck Fermentations

Has your business worn out or outgrown some grape processing or wine production equipment?

Contact us to discuss your equipment needs for next year.