Name/Title
Wines&VinesEntry/Object ID
Q2022.21.310Scope and Content
A page from the July 1988 Magazine Wines&Vines ©The Hiaring Company 1988, San Raphael, Ca. entitled "Meet Clayton Cone, one of the reasons why Scott Labs is your best source of yeasts." by George Clayton Cone, Specialist Yeast Production & Use. The top left hand corner states "SCOTT TALKS #4: Another in a continuing series." there is then a picture of Mr Cone with the title of the article. The article is 1/2 and 2 - 1/4 quarter columns long. There is an advertisement in the lower right hand corner for Scott Laboratories. The is a handwritten notation in blue ink above the title of the article ?This same ad appeared in 'Practical Winery' Nov/Dec 1987-I missed it (Clayton Cones picture) at the time.Context
Clayton is one the the world's few experts in yeast technology. Eight months each year he is a consultant for our yeast producers, Lannemand, Inc. of Montreal. The other four months he is available to help Scott Laboratories and our customers.
"The strains originally available in wine active dry form, Montrachet and Champagne, were chosen because they were general purpose and relatively easy to produce. They are still good but I an pleased with the part I've played in making available new yeasts with additional advantages. The Institut Oenologique de Champagne in Epernay asked if we could produce and dry their strain. We succeeded. Besides its use for champagne, Prise de Mousse is being used today in may wineries in Europe and America for all white wine production. After experiment, people find they prefer the aroma/flavor profile. Similarly, K1 killer and71B high ester producing strains are now being used by enterprising winemakers in many places beyond the stuck fermentations and nouveau wine they were developed for."
The techniques Clayton has used to do the impossible in yeast productions are often helpful to winemakers for more efficient yeast use. He recently coordinated development of san improved M/L culture, Leuconostoc Oenos X-3. His idea's may be helpful to enologists.
"I'm always happy to talk with Scott Lab's customers. I've spent 35 years in all phases of yeast research, production and utilization. Whatever I've learned is theirs for the asking."
Clayton Cone is your big reason for considering Scott Labs as your primary source for yeast, M/L/ cultures, Sparkolloid etc. If you have a question, why not ask?Lexicon
Nomenclature 4.0
Nomenclature Secondary Object Term
Clipping, MagazineNomenclature Primary Object Term
ClippingNomenclature Sub-Class
Other DocumentsNomenclature Class
Documentary ObjectsNomenclature Category
Category 08: Communication ObjectsDimensions
Dimension Notes
8.¼" x 11¼"
