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WE

LCO

ME Every Wine Has a Story...

At Gusmer, we know that every wine has a story and that every winemaker can make their own mark within the industry. That’s why for over 90 years, Gusmer has offered a full range of innovative enological tools that enable your creative expression through unique and interesting wines. Equipment, analytical instruments and processing aids brought to you from leading suppliers in the wine industry, all backed by strong Gusmer technical support. We understand that every winemaker is unique and we are here to support you with products that will help you reach your goals. As the new vintage is upon us, we are happy to offer groundbreaking products including Polyphenolics® StellarTan® tannins, new yeast strains by Renaissance Yeast, and convenient analytical services at our Napa and Sonoma Store locations. The options for expression have never been greater and the tools have never been better – so go ahead, express yourself and create your own story.

Wishing You Every Winemaking Success,

Your Friends at Gusmer Enterprises, Inc.

Wine and Juice AnalysisGusmer now offers complete wine and juice analytical panels at our Napa and Sonoma Store (Windsor) locations. Gusmer’s new pricing starts at $40 per panel for wine and juice samples with up to 10 different parameters. Bring your samples in today for fast affordable service!

For additional details, see page 60 in the catalog. To order your panels or for any questions call us at the Napa location 707.224.7903 or Sonoma Store located in Windsor at 707.836.1056.

Rapid Grape Juice:Brix, pH, VA, TA, Malic, NOPA,

Ammonia, YAN

Rapid Wine:TA, pH, VA, Malic, Glucose + Fructose,

Alcohol, Density

Rapid Wine SO2:Free SO2, Total SO2, TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density

2018 - 2019 Gusmer Enterprises, Inc. Wine Products Catalog

Rapid Wine and Juice AnalysisNapa and Windsor Laboratories

$40

View Table of Contents

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 1 serv

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Oak Avantage® Oak Adjuncts

Oak-Mor® Oak Adjuncts

MicroEssentialsTM Fermentation Nutrients Cellu-Flo Filter Fibers

Cellu-Stack® Lenticular Filter Cartridges & Filter Housings Cellupore CSF Series Filter Sheets

Gusmer is also proud to partner with the following companies:

Gusmer is the proud manufacturer of the following products:

Pro

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sGusmer Enterprises Good Manufacturing Practices (GMP)To assure our ability to deliver the best quality products, we have designed our production facility and processes to meet higher standards. Our Fresno, California manufacturing facility regularly participates in third party GMP audits by accredited GMP auditors. These third party audits evaluate the effectiveness of our facility’s adherence to the guidelines established in 21 CFR 110 and international legislation, as well as the adequacy of the programs to meet food safety standards, pest control, operational control, personnel practice, maintenance, cleaning and other food industry standards. Gusmer Enterprises is committed to Good Manufacturing Practices and the quality of our products.

2 2018 - 2019 Gusmer Enterprises, Inc. Wine Products Catalogserv

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Table of ContentsInformationFacility Locations and Technical Sales Reps ................... 3

ServicesGusmer Analytical Services .......................................58-60 Panels and Individual Tests ........................................61-63 Calculating Molecular SO2 ..............................................64

Products

Yeast ...............................................................................4-11 Chr. Hansen Yeast ......................................................4-7 Renaissance Yeast .....................................................8-9 Yeast Chart ..............................................................10-11Chr. Hansen ML Bacteria ........................................... 12-16Nutrients ...................................................................... 17-20Enzymes ...................................................................... 21-22 Enological Enzymes..................................................21 Lysozyme .....................................................................22Processing Aids .......................................................... 23-27 Divergan F (PVPP) ......................................................23 Polyphenolics ® StellarTan ® Tannins ..................... 24-26 Cellar Chemicals ..........................................................27Oak Products .............................................................. 28-33 Gusmer Oak ........................................................... 28-31 Arôbois Arôneo Oak .............................................. 32-33Filtration ....................................................................... 34-44 Filter sheets ............................................................ 34-35 Cellu-Stack Filters and Housings ...............................36 Cellu-Flo Fiber Filter Aids ............................................37 MilliporeSigma Filter Cartridges ............................ 38-40 Bevliner Filter Housings ...............................................41 Bucher Vaslin Cross Flow Filters .......................... 42-44 Pacific Ozone Generators ................................................45Microbiology ................................................................ 46-52 MilliporeSigma Process Monitoring Tools ............ 46-51 Illustrated Guide to Microbes ......................................52Laboratory Equipment ................................................ 53-57 Lab Chemicals .............................................................53 FOSS OenoFoss ................................................... 54-55 FOSS WineScan ................................................... 56-57

Polyphenolics® StellarTan® Tannins

Featured Products

Tabl

e of

Con

ten

ts

Gusmer Enterprises MicroEssentialsTMNutrients

Chr. Hansen Non-Saccharomyces Yeast

Page 24

Page 17


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Facility Locations and Technical Sales Representatives Information

TECHNICAL SALES REPRESENTATIVES BY AREA: Central & Southern CA Bill Merz (Bakersfield, CA) — 661.330.5294 [email protected]

Central & Northern CA Greg Sitton (Visalia, CA) — 559.573.4398 [email protected]

Central Coast CA, Southwestern States Bill Merz (Bakersfield, CA) — 661.330.5294 [email protected]

Napa County CA Lauren Sloan (Napa, CA) — 707.320.3307 [email protected]

Sonoma/Mendocino Counties CA Ivonne Dresser (Sonoma, CA) — 707.478.9302 [email protected]

Northwestern States / Western Canada Chris Webster (Walla Walla, WA) — 509.209.1311 [email protected]

Colorado, Oregon Jason McCammon (Denver, CO) — 720.402.8856 [email protected]

LOCATIONS: West Coast Napa

640 Airpark Road, Suite D Napa, CA 94558 (Order Toll Free - 866.213.1131) Phone: 707.224.7903 Fax: 707.255.2019 8:30-5:00, M-F PST

Info

rmat

ion

Waupaca Manufacturing Facility

Sonoma Gusmer Sonoma Store 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056 8:30-5:00, M-F PST Now Open Year-Round

East Coast Mountainside

1165 Globe Avenue Mountainside, NJ 07092 (Order Toll Free - 866.213.1131) Phone: 908.301.1811 Fax: 908.301.1812 8:00-5:00, M-F EST

Midwest Manufacturing Facility Waupaca

1401 Ware Street Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST

Fresno 81 M Street Fresno, CA 93721 (Order Toll Free - 866.213.1131) Phone: 559.485.2692 Fax: 559.485.4254 8:00-5:00, M-F PST

Lower Midwestern States Jill Gallegos (Arlington, TX) – 817.676.6506 [email protected]

Upper Midwestern States Nate Siats (St. Paul, MN) – 651.491.7220 [email protected]

Northeastern States, Eastern Canada Matt Pino (Mountainside, NJ) — 609.569.6329 [email protected]

Southeastern States Nathan Kreel (Raleigh, NC) — 240.810.2650 [email protected]

Gusmer Enterprises Social Media

For all the latest news, videos and updates follow us on our social media pages.

http://www.gusmerenterprises.com/socialmedia/


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Wine fermentation practices have evolved greatly through the years as our understanding of grape and must ecology, microbial physiology and biochemistry continues to develop. Fermentation was once thought of as a one-stage process, primarily focused on sugar to alcohol conversion. As our understanding and appreciation of malolactic bacteria grew, fermentation practices evolved into two stages – sugar to alcohol and malic to lactic conversion – each stage with its own unique contribution to the organoleptic profile of the wine. With the commercialization of non-Saccharomyces yeast, yet another dynamic shift in fermentation practices is occurring. Today’s progressive winemakers are creating complex and multi-dimensional wines on a consistent basis by managing their fermentation regime in three stages – flavor, aroma and tactile development with non-Saccharomyces yeast, followed by sugar to alcohol conversion with Saccharomyces yeast, and malic to lactic conversion with malolactic bacteria.

Chr. Hansen led the charge in the development of non-Saccharomyces yeast strains with the creation of their screening and selection programs over a decade ago. Since then, three pure commercial strains, and three mixed culture preparations have become widely utilized in winemaking and are known for the exceptional impact they make to wine quality.

100% Torulaspora delbrueckii• Controlled inoculum helps minimize VA production

• Heavy producer of polysaccharides

• For wines matured in oak

60% S. cerevisiae, 20% L. thermotolerans, 20% T. delbrueckii• Selected for enhancing exotic fruit and

stone fruit flavors in complex wine such as Chardonnay, Viognier, and delicate white and red wines

80% S. cerevisiae, 10% L. thermotolerans, 10% T. delbrueckii• Excellent choice for elegant wines with

sweet and intense fruit, and enhances mouthfeel and palate weight

60% S. cerevisiae, 40% L. thermotolerans• Produces aromatic red wines rich in

blackberry and blackcurrant flavors, and preserves the acidity in wine

100% Saccharomyces cerevisiae

• Best with high alcohol wines

• Use in combination with non-Saccharomyces yeast for complete fermentation

100% Lachancea thermotolerans*

• Increases total acidity of wine (lactic acid formation)

• Integrated red and black fruit, spice

100% Pichia kluyveri

• First commercial direct inoculum frozen yeast • Releases and converts odorless bound precursors into volatile aromatic thiols

Pure non-Saccharomyces yeast Mixed Culture Blends

Saccharomyces yeast

yeas

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PreludeTM

MelodyTM

ConcertoTM Harmony

FrootZenTM

Rhythm

MeritTM

*Formerly Kluyveromyces thermotolerans

Non-Saccharomyces yeast require a lower rehydration temperature. It is important to follow package instructions for Non-Saccharomyces yeast rehydration.


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In a sequential inoculation, non-Saccharomyces yeast are added to the must either during cold soak or at the onset of primary fermentation. During this early phase (which typically lasts one to three days or one to two degrees drop in Brix), the non-Saccharomyces yeast dominate the yeast population, thus bio-protecting the wine by outcompeting potential undesirable indigenous strains. It is also during this time that the non-Saccharomyces yeast contribute greatly to flavor, aroma and mouthfeel of the wine. Subsequent inoculation with your favorite Saccharomyces yeast quickly suppresses the non-Saccharomyces yeast and drives the fermentation to completion.

In a simultaneous inoculation, the non-Saccharomyces and Saccharomyces yeast are added at the same time (as with Chr. Hansen’s mixed culture blends). The non-Saccharomyces yeast is active during the lag/log phase of the Saccharomyces yeast, thus bio-protecting the wine and developing flavor, aroma and mouthfeel. As the Saccharomyces population becomes established, and the alcohol level increases and oxygen level decreases, the non-Saccharomyces population is quickly dominated and the fermentation is driven to completion by the Saccharomyces yeast.

**Sequential Inoculation

*Simultaneous Inoculation

Flavor AromaModi�cation

FERMENTATION STAGE

Day 1 to 3 Day 4 to 7 Day 8 to 21

AlcoholicFermentation

MalolacticFermentation

CultureStrains

Chr. Hansen

FrootZen

Concerto

Prelude

Non-Saccharomyces

Chr. HansenMerit

Viva Muse Allegro BrioAvante Ossia (organic)

Bella Bravo

Renaissance YeastSaccharomyces

Chr. Hansen

Vina�ora Oenos

Vina�ora Oenos 2.0

Vina�ora CH11

Vina�ora CH16

Vina�ora CH35

Vina�ora CiNe

Malolactic Bacteria

Chr. HansenMelody

HarmonyRhythm

Mixed Cultures

Three Stages ofFermentation

*Simultaneous

**Sequential

Non-Saccharomyces SaccharomycesMixed Cultures Malolactic Bacteria

Non-Saccharomyces (continued)

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Chr. Hansen Yeast Rehydration Protocol Learn how to conduct a proper rehydration and reactivation of active dry yeast before inoculating the grape juice

Scan Code to view video or go to www.youtube.com/gusmerwine

CLICK IMAGE TO VIEW VIDEO

https://goo.gl/9oWX6s

https://goo.gl/9oWX6s


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Viniflora Frootzen is the first commercial yeast preparation based on a pure strain of Pichia kluyveri. This non-Saccharomyces yeast strain is specifically noted for its ability to enhance tropical fruit intensity and mouthfeel in white wines such as Sauvignon Blanc, Chardonnay, Riesling and fruit forward rosé and red wines. FrootZen is an extremely powerful producer of the volatile thiol aromas 3-MHA (passion fruit) and 3-MH (grapefruit), and significantly boosts flavor compounds such as “peach, citrus and mineral”. Since its launch in 2011, it has been widely adopted into wine programs in North America, New Zealand, France, Spain and other regions known for bright, aromatic wines.

Use FrootZen with your favorite Saccharomyces yeast in a sequential inoculation. Known as the “quiet fermenter”, this strain of Pichia kluyveri does not create noticeable amounts of CO2, and a treated tank will appear to be very still. However, the fermentation is still progressing as evident by the noticeable increase in fruit aromas associated with the yeast and the 1 - 3 degree drop in brix over a three-day period. After FrootZen has done its job, inoculate with the Saccharomyces of choice to complete the fermentation.

FrootZen is also the first commercial yeast preparation for winemakers which is meant for direct inoculation into grape juice – frozen so no rehydration is required. Chr. Hansen has developed the technology to freeze yeast and offer it as a fully hydrated, direct inoculation product. It comes a 500g pack which treats 1,320 gallons, and is delivered to your winery on dry ice. It can be stored for a short time on dry ice until used, or for longer term storage, in a -40 °C freezer.

“ I must congratulate Gusmer for carrying the Christian Hansen yeast products. I’ve been using the ‘wild yeast’ mixed cultures for a number of years and tried the Pichia culture this year for the first time as a pre-fermentation pitch on a Napa Valley Sauvignon Blanc. The aromatic intensity this inoculation gave to the overall blend was amazing and I plan on continuing to use it as well as the other mixed cultures in the future.”Richard Mansfield, Winemaker Northern California

Chr. Hansen FrootZenTM

Red

Example: Viniflora ® FrootZen™ to boost tropical fruit flavors

1000

900

800

700

600

500

400

300

200

100

0

Thiol 3-MHA (ng/L)

Increase in thiol levels when co-fermenting Sauvignon Blanc with FrootZen (Pichia kluyveri ) at 14ºC/57°F

Saccharomyces only FrootZen + Saccharomyces

100%

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What Chardonnay Style Are You? The exciting thing about Chardonnay is its ability to accommodate so many styles, allowing for a great degree of latitude in expression on the part of the winemaker. Unlike any other grape, Chardonnay can be graceful and elegant, light and fruity, or serious and provocative. Hugely malleable, it comes in many shapes and forms.

In his report* on Chardonnay, Christian Eedes sums up well the five faces of Chardonnay (see chart below). Grape quality and oak are instrumental in shaping the final outcome of great Chardonnay

programs, as is the management of both alcoholic and malolactic fermentations.

The Chr. Hansen non-Saccharomyces and Saccharomyces yeast and malolactic bacteria selections provide winemakers with the ability to form Chardonnay into what is required to define and differentiate programs, offering tools to accentuate full fruit expression, or complexity through diacetyl production, or somewhere in between. These same tools are easily applied to other grape varieties, but Chardonnay does it so well.

Light-bodied FrootZen Merit CiNe – with lime fruit and acidity for partial or total MLF Fruit-driven FrootZen Merit CiNe – with moderate acidity Traditional FrootZen Melody CH11 – ripe citrus and oak Burgundian Prelude Melody CH35 – flinty, leesy, more savoury Spontaneous ferment Prelude Merit CH35 – rich, broad, honeyed

Style FruitExpression

PalateWeight

Non-SaccharomycesYeast

SaccharomycesYeast

MalolacticBacteria

*The Christian Eedes Chardonnay Report – 2012

Gusmer Wine Seminar: “The utilization of Non-Saccharomyces vs. Saccharomyces Yeast” Dr. Hentie Swiegers, Chr. Hansen’s Wine Innovation Department


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https://goo.gl/Ti5pAz

https://goo.gl/Ti5pAz


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Premium Yeast Delivering Superior QualityRenaissance Yeast has developed a new family of premium wine yeast strains that have excellent fermentation kinetics and organoleptic characteristics, and a natural inability to produce hydrogen sulfide in grape musts... all of the attributes that are so important to today’s winemakers – plus the natural prevention of hydrogen sulfide. These yeast strains are produced to the highest quality standards and are offered at price levels equivalent to commercial premium yeast strains. They offer valuable cost and time benefits, and allow for the production of higher quality wines.

Hydrogen sulfide is produced by most strains of Saccharomyces during fermentation - even if at trace amounts, below the sensory threshold level. The effects of hydrogen sulfide are obvious at higher levels, but at levels below sensory threshold, hydrogen sulfide leads to “closed or masked” wines hindering the full expression of flavor and aroma compounds. In contrast, wines are much more “open and bright” when trace amounts of hydrogen sulfide are not present. Traditional sulfide remediation techniques, such as copper addition and aeration, have their own negative effect on overall wine quality. By preventing hydrogen sulfide formation during fermentation, Renaissance wine yeast helps to make good wines great and great wines amazing… with full expression of flavor and aroma.

0

2

4

6

8

10Typicality

Olfactory Intensity

Floral

Apple

Mature Fruits

Honey

Bread Olfactory Balance

Acidity

Bitterness

Gustative Harmony

Pleasantness

Allegro

Commercial Strain #2Commercial Strain #1

Commercial Strain #3

Renaissance YeastYeast with Purpose

Novel Hydrogen Sulfide Related Discovery

Renaissance Yeast is a research and development oriented company in Vancouver, Canada that is dedicated to developing premium yeast strains that address some of the wine industry’s most important fermentation challenges. Since 2013, Renaissance Yeast has operated on the premise that fermentation problems can be addressed with yeast strain screening and development through natural breeding techniques.

Through research funded by the American Vineyard Foundation, Dr. Linda Bisson (University of California, Davis) and her team revealed that the level of sulfide produced by yeast strains varies and that it is difficult to predict strain behavior in response to nitrogen supplementation. Hydrogen sulfide is one of several common sensory defects in wine. Most commercial wine yeast strains produce some amount of hydrogen sulfide, with levels topping out at 290 mg/l. The threshold level for human detection is 11 ng/l. Hydrogen sulfide can impart notes of rotten egg, garlic and burnt rubber, and if left untreated, can complex into other volatile sulfides such as disulfides and mercaptans. Dr. Bisson’s research resulted in the isolation of the yeast strain UCD932 from a vineyard in Italy, and the understanding that this yeast strain is naturally unable to produce hydrogen sulfide in grape must. This novel discovery lead to extensive screening and crossbreeding programs by the research staff at Renaissance Yeast, and resulted in an innovative approach to preventing hydrogen sulfide in fermentations.

Bright, OpenNo H2S

MaskedH2S below threshold

Sen

sory

qua

lity

Closed

Open

Spoiled

Majority of wines

H2S levels

DefectiveH2S above threshold

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Renaissance Yeast (continued)

Yeast Developed by Classical Breeding, Non-GMORenaissance Yeast uses classical breeding techniques to develop its strains, not genetic modification. The strains are certified non-GMO. By inducing sporulation and sexual mating, selected yeast strains are crossbred and backcrossed repeatedly until the progeny strains have the desired characteristics of the parent strains. Strain X H2S preventing strain

Sporulation Mating

Backcrossing (repeat)

Hybrid yeast Renaissance Yeast H2S-preventing

strain

2n

2n

2n n

n

2n2n

n

n

Ideal for artisan-style sparkling wines, fruit forward grape wines and fruit wines

• Strong fermentation kinetics, all the while preserving fresh, fruit character

• A rapid, clean fermenter characterized by its ability to work under diverse conditions

Excellent choice for full bodied wines such as Cabernet Sauvignon, Merlot and Syrah

• Provides impressive flavor and aroma in red varietals

Imparts good mid-palate fullness with color and flavor stability across all varietals • Produces an intense fruit overture followed by a mild spiciness and a smooth tannin finish• Ferments at a moderate tempo and performs well in medium nitrogen musts

A versatile and reliable yeast for making red wines • Produces an intense red fruit overture for color and flavor stability• Maintains desired varietal characteristics with great aromas and flavors

A versatile and robust general white wine strain • Exhibits beta-glucosidase and beta-lyase enzyme activities• Low VA production during stressful fermentations

VivaTM MuseTM

AllegroTM

AvanteTM

BellaTM

A specialty yeast for complex, fruit driven red wines • Intense aroma purity, elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice• Improves the extraction of phenolic compounds and color

BrioTM

Provides a high-quality advance for organic winemakers • Minimize concern of producing H2S due to limitations of conventional use of inorganic copper sulfate

Full body red wine strain • High glycerol producing strain• Beta-lyase activity – high ester and other aromatic compounds

OssiaTM - (Organic)

BravoTM

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NEW NEW


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View Table of Contentsye

ast

50 to 82 °F/(10 to 28 °C)

50 to 82 °F/(10 to 28 °C)

50 to 82 °F/(10 to 28 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)

16.8 g/L sugarfor 1% alcohol







Slow

Slow

Slow

Moderate

Moderate

Moderate

Fast

6.0%

10.0%

9.0%

17.0%

17.0%

17.0%

17.0%

Medium

Medium

Medium

Medium

Medium

Medium

Medium

Short

Moderate

Moderate to Long

Moderate

Moderate

Moderate

Short

ProductAddition Point / Purpose Features Bene�ts Recommended Wines TemperatureRange °F/ (°C)

Sugar/Alcohol Yield

FermentationSpeed

AlcoholTolerance

RelativeNitrogen Needs Lag Phase

Chr. Hansen Non-Saccharomyces yeasts

• Pichia kluyveri • High levels of volatile thiols, esters, terpenes• Increases mouthfeel / palate weight• Direct inoculation yeast• Low SO2 and H2S production • Used in conjunction with your favorite Saccharomyces yeast

• Lachancea thermotolerans• Increase total acidity (lactic acid formation)• Low SO2 and H2S production• Used in conjunction with your favorite Saccharomyces yeast

• Torulaspora delbrueckii • Heavy producer of mannoproteins / polysaccharides• Low SO2 and H2S production• Used in conjunction with your favorite Saccharomyces yeast

• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 60:20:20% blend• Can tolerate high alcohol• Low SO2 and H2S production

• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii• Three yeast strains - 80:10:10% blend• Low SO2 and H2S production

• Mixed Cultures: S. cerevisiae, L. thermotolerans • Two yeast strains - 60:40% blend• Can tolerate high alcohol• Low SO2 and H2S production

• Saccharomyces cerevisiae • Tolerant of high alcohols (up to 17% v/v)• Perfect for inoculation with non-Saccharomyces yeast and malolactic bacteria• Restarting stuck fermentations• Low SO2 and H2S production

• Fruit forward white and rosé wines and light red wines• Sauvignon Blanc• Chardonnay • Riesling• Pinot Gris

• Fruit forward red and rosé wines • Mediterranean/medium body style wines• Merlot• Zinfandel• Grenache• Tempranillo• Sangiovese

• Perfect with red and white wines fermented or aged in oak• Chardonnay• Cabernet Sauvignon• Syrah• Pinot Noir

• Dry white and red wines• Chardonnay• Pinot Gris• Cabernet Sauvignon • Pinot Blanc

• Cabernet, Merlot, Shiraz, Pinot Noir• Chardonnay, Pinot Blanc, Pinot Gris

• Dry red wines• Merlot• Zinfandel• Grenache• Tempranillo• Cabernet Sauvignon

• Ideal for red and white wines• Cabernet Sauvignon• Grenache• Merlot• Syrah• Chardonnay, Riesling, Pinot Gris

55 to 86 °F/(13 to 30 °C)

59 to 82 °F/(15 to 28 °C)

65 to 95 °F/(18 to 35 °C)

65 to 77 °F/(18 to 25 °C)

63 to 82 °F/(17 to 28 °C)

64 to 89 °F/(18 to 32 °C)

57.2 to 86 °F/(14 to 30 °C)

60.8 to 86 °F/(16 to 30 °C)









Fast

Moderate

Moderate

Moderate

Moderate

Moderate

Moderate

Moderate to Fast

16.0%

16.0%

17.0%

16.0%

16.0%

16.0%

16.0%

16.0%

Moderate - High

Moderate

Moderate

Moderate - High

Moderate

Moderate

High

Moderate

Short

Short

Short

Short

Medium

Medium

Short

Short

• S. bayanus• Able to ferment at low temperatures• No H2S production

• S. bayanus• White wine fermentations• No H2S production

• S. cerevisiae• Flavor and color stability• No H2S production

• S. cerevisiae• Ideal for structured wines• No H2S production

• S. cerevisiae• Ideal for Pinot Noir• No H2S production

• S. hybrid• Certi�ed Organic• No H2S production

• S. cerevisiae• Ideal for white wines• No H2S production

• S. cerevisiae• Full body red wines• No H2S production

• Chardonnay• Pinot Gris• Sparkling Wine• Cider

• Sauvignon Blanc• Chardonnay• Gewurztraminer• Chenin Blanc• Pinot Blanc• Cider

• Cabernet Sauvignon • Zinfandel• Syrah• Sangiovese

• Cabernet Sauvignon • Merlot• Syrah• Zinfandel• Petit Verdot

• Pinot Noir• Zinfandel• Grenache• Gamay

• Dry white and red wines • Fruit Wines• Cider

• Chardonnay• Chenin Blanc, Semillion• Muscat, Sauvignon Blanc• Glera, Gewurztraminer• Riesling, Pinot Grigio

• Nebbiolo• Cabernet Sauvignon• Merlot• Cabernet Franc, Malbec• Petit Verdo, Carmenere

• Suitable for artisan style sparkling and fruit forward white wines• Preserves fresh fruit character and acidity • Rapid and clean fermenter

• Strain is selected for aromatic expression of white wine fermentations • Delivers soft mouthfeel characterisitcs• Exceptional at focusing fruit aromas and �avors

• Speci�cally chosen for red wine fermentations• Produces an intense fruit overture, mild spice and integrates tannins • Imparts good mid-palate fullness and stabilizes color

• Recommended for red wines with high color and good structure• Provides intense �avors and aromas• Ideal for full-bodied red wines

• Renaissance Yeast’s latest specialty strain for Pinot Noir• Elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice

• High performance, certi�ed organic yeast • Strain is compatible for red or white wines• Minimizes concern of producing H2S due to limitations of conventional use of inorganic nitrogen, copper sulfate

• Versatile and robust general white wine strain• Exhibits beta-glucosidase and beta-lyase enzyme activities• Low VA production during stressful fermentations

• High glycerol producing strain• Full body red wine strain• Beta-lyase activity – high ester and other aromatic compounds

FrootZen

Concerto

Prelude

Melody

Harmony

Rhythm

Merit

Renaissance Yeast

Chr. Hansen Blend of Saccharomyces and non-Saccharomyces yeasts

Cold Soak or Onset ofPrimary Fermentation/Bio-Protect Wines - Flavor, Aroma, Tactile,Development

PrimaryFermenation/AlcoholicFermentation

• Grapefruit, passion fruit and citrus• Fuller wines• No rehydration or acclimatization required• Easy on malolactic bacteria

• Integrated red and black fruit, spice• Softer palate• Easy on malolactic bacteria

• Silky, round wines, increases palate weight• For wines matured in oak and increases perceived fullness• Easy on malolactic bacteria

• More intense complexity and fruit• Enhanced mouthfeel• Easy on malolactic bacteria• One of the most popular strains

• Nuances of complexity and fruit• Increased mouthfeel• Easy on malolactic bacteria

• Complexity with notes of black fruit• Easy on malolactic bacteria

• Strong all around fermenter• Red and black fruit �avors• Easy on malolactic bacteria

Chr. Hansen Saccharomyces yeasts

Viva

Allegro

Avante

Muse

Brio

Ossia

Bella

Bravo


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yeas

t

50 to 82 °F/(10 to 28 °C)

50 to 82 °F/(10 to 28 °C)

50 to 82 °F/(10 to 28 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)

50 to 90 °F/(10 to 32 °C)








Slow

Slow

Slow

Moderate

Moderate

Moderate

Fast

6.0%

10.0%

9.0%

17.0%

17.0%

17.0%

17.0%

Medium

Medium

Medium

Medium

Medium

Medium

Medium

Short

Moderate

Moderate to Long

Moderate

Moderate

Moderate

Short

ProductAddition Point / Purpose Features Bene�ts Recommended Wines TemperatureRange °F/ (°C)

Sugar/Alcohol Yield

FermentationSpeed

AlcoholTolerance

RelativeNitrogen Needs Lag Phase

Chr. Hansen Non-Saccharomyces yeasts

• Pichia kluyveri • High levels of volatile thiols, esters, terpenes• Increases mouthfeel / palate weight• Direct inoculation yeast• Low SO2 and H2S production • Used in conjunction with your favorite Saccharomyces yeast

• Lachancea thermotolerans• Increase total acidity (lactic acid formation)• Low SO2 and H2S production• Used in conjunction with your favorite Saccharomyces yeast

• Torulaspora delbrueckii • Heavy producer of mannoproteins / polysaccharides• Low SO2 and H2S production• Used in conjunction with your favorite Saccharomyces yeast

• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 60:20:20% blend• Can tolerate high alcohol• Low SO2 and H2S production

• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii• Three yeast strains - 80:10:10% blend• Low SO2 and H2S production

• Mixed Cultures: S. cerevisiae, L. thermotolerans • Two yeast strains - 60:40% blend• Can tolerate high alcohol• Low SO2 and H2S production

• Saccharomyces cerevisiae • Tolerant of high alcohols (up to 17% v/v)• Perfect for inoculation with non-Saccharomyces yeast and malolactic bacteria• Restarting stuck fermentations• Low SO2 and H2S production

• Fruit forward white and rosé wines and light red wines• Sauvignon Blanc• Chardonnay • Riesling• Pinot Gris

• Fruit forward red and rosé wines • Mediterranean/medium body style wines• Merlot• Zinfandel• Grenache• Tempranillo• Sangiovese

• Perfect with red and white wines fermented or aged in oak• Chardonnay• Cabernet Sauvignon• Syrah• Pinot Noir

• Dry white and red wines• Chardonnay• Pinot Gris• Cabernet Sauvignon • Pinot Blanc

• Cabernet, Merlot, Shiraz, Pinot Noir• Chardonnay, Pinot Blanc, Pinot Gris

• Dry red wines• Merlot• Zinfandel• Grenache• Tempranillo• Cabernet Sauvignon

• Ideal for red and white wines• Cabernet Sauvignon• Grenache• Merlot• Syrah• Chardonnay, Riesling, Pinot Gris

55 to 86 °F/(13 to 30 °C)

59 to 82 °F/(15 to 28 °C)

65 to 95 °F/(18 to 35 °C)

65 to 77 °F/(18 to 25 °C)

63 to 82 °F/(17 to 28 °C)

64 to 89 °F/(18 to 32 °C)

57.2 to 86 °F/(14 to 30 °C)

60.8 to 86 °F/(16 to 30 °C)









Fast

Moderate

Moderate

Moderate

Moderate

Moderate

Moderate

Moderate to Fast

16.0%

16.0%

17.0%

16.0%

16.0%

16.0%

16.0%

16.0%

Moderate - High

Moderate

Moderate

Moderate - High

Moderate

Moderate

High

Moderate

Short

Short

Short

Short

Medium

Medium

Short

Short

• S. bayanus• Able to ferment at low temperatures• No H2S production

• S. bayanus• White wine fermentations• No H2S production

• S. cerevisiae• Flavor and color stability• No H2S production

• S. cerevisiae• Ideal for structured wines• No H2S production

• S. cerevisiae• Ideal for Pinot Noir• No H2S production

• S. hybrid• Certi�ed Organic• No H2S production

• S. cerevisiae• Ideal for white wines• No H2S production

• S. cerevisiae• Full body red wines• No H2S production

• Chardonnay• Pinot Gris• Sparkling Wine• Cider

• Sauvignon Blanc• Chardonnay• Gewurztraminer• Chenin Blanc• Pinot Blanc• Cider

• Cabernet Sauvignon • Zinfandel• Syrah• Sangiovese

• Cabernet Sauvignon • Merlot• Syrah• Zinfandel• Petit Verdot

• Pinot Noir• Zinfandel• Grenache• Gamay

• Dry white and red wines • Fruit Wines• Cider

• Chardonnay• Chenin Blanc, Semillion• Muscat, Sauvignon Blanc• Glera, Gewurztraminer• Riesling, Pinot Grigio

• Nebbiolo• Cabernet Sauvignon• Merlot• Cabernet Franc, Malbec• Petit Verdo, Carmenere

• Suitable for artisan style sparkling and fruit forward white wines• Preserves fresh fruit character and acidity • Rapid and clean fermenter

• Strain is selected for aromatic expression of white wine fermentations • Delivers soft mouthfeel characterisitcs• Exceptional at focusing fruit aromas and �avors

• Speci�cally chosen for red wine fermentations• Produces an intense fruit overture, mild spice and integrates tannins • Imparts good mid-palate fullness and stabilizes color

• Recommended for red wines with high color and good structure• Provides intense �avors and aromas• Ideal for full-bodied red wines

• Renaissance Yeast’s latest specialty strain for Pinot Noir• Elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice

• High performance, certi�ed organic yeast • Strain is compatible for red or white wines• Minimizes concern of producing H2S due to limitations of conventional use of inorganic nitrogen, copper sulfate

• Versatile and robust general white wine strain• Exhibits beta-glucosidase and beta-lyase enzyme activities• Low VA production during stressful fermentations

• High glycerol producing strain• Full body red wine strain• Beta-lyase activity – high ester and other aromatic compounds

FrootZen

Concerto

Prelude

Melody

Harmony

Rhythm

Merit

Renaissance Yeast

Chr. Hansen Blend of Saccharomyces and non-Saccharomyces yeasts

Cold Soak or Onset ofPrimary Fermentation/Bio-Protect Wines - Flavor, Aroma, Tactile,Development

PrimaryFermenation/AlcoholicFermentation

• Grapefruit, passion fruit and citrus• Fuller wines• No rehydration or acclimatization required• Easy on malolactic bacteria

• Integrated red and black fruit, spice• Softer palate• Easy on malolactic bacteria

• Silky, round wines, increases palate weight• For wines matured in oak and increases perceived fullness• Easy on malolactic bacteria

• More intense complexity and fruit• Enhanced mouthfeel• Easy on malolactic bacteria• One of the most popular strains

• Nuances of complexity and fruit• Increased mouthfeel• Easy on malolactic bacteria

• Complexity with notes of black fruit• Easy on malolactic bacteria

• Strong all around fermenter• Red and black fruit �avors• Easy on malolactic bacteria

Chr. Hansen Saccharomyces yeasts

Viva

Allegro

Avante

Muse

Brio

Ossia

Bella

Bravo


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Chr. Hansen Malolactic Bacteria Cultures

One of Chr. Hansen’s core competencies is microbial physiology. By investigating how bacterial cultures interact with their environment, valuable insight is gained into strain functionality and performance. As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. That is evident by the fact that Chr. Hansen Viniflora® cultures are the most widely used malolactic cultures. Reliable and predictable, Viniflora bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes.

Not all strains of Oenococcus oeni are the same, nor are all malolactic bacterial preparations. Some strains are more tolerant to environmental parameters such as pH, temperature, sulfur dioxide and alcohol. That tolerance depends partly on the natural capabilities of the strain, but more importantly on a production process that properly adapts the cell to enter the harsh environment of wine. It takes properly conditioned cells to survive the freeze drying process, and the ultimate inoculation into wine, to assure a high degree of cell viability. Chr. Hansen preparations are not only tested for viability, but each batch of bacteria is also tested for the cell’s ability to convert malic acid to lactic acid. Only Chr. Hansen uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced.

All Viniflora strains are tested for the correct number of viable cells and for the assurance that the cells have the desired level of malolactic activity in wine. That’s what separates Chr. Hansen from the rest.

World Leader in Bacterial Cultures for the Wine Industry

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Gusmer Wine Seminar: “Essential Knowledge to Managing Malolactic Fermentation” Dr. Peter Sommer Gusmer Enterprises Director of Fermentation R&D Scan Code to view video or go to www.youtube.com/gusmerwine


https://goo.gl/Bd9ABw

https://goo.gl/Bd9ABw


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With Chr. Hansen direct inoculation cultures of Oenococcus oeni, no starter preparation is needed. Just add the product directly from the bag to the must or wine. Available as a freeze dried product in three different pack sizes to treat 66 gallons, 660 gallons and 6,600 gallons.

New findings show that some strains of Oenococcus oeni are able to hydrolyze cinnamic acids, naturally present in wines, into hydroxycinnamic acids when they possess a cinnamoyl esterase activity. Following this latest research, Chr. Hansen now delivers the ‘cinnamoyl esterase’ profile for each and every strain commercialized. This information may help winemakers select the strain of malolactic culture they want to use in regards to the type of wine produced. Chr. Hansen recommends the following cinnamoyl esterase negative strains for barrel aged wines -Vinoflora CH16, CH11, CH35 or Oenos 2.0. Cinnamoyl esterase positive strains, Vinoflora Oenos and CiNe, are recommended for white wines (to avoid oxidation) and red wines (to stabilize color) that do not mature in barrels.

Download handout on “Hydroxycinnamic Acid Management in Winemaking”

Hydroxycinnamic Acid Management

Viniflora® Oenos • Selected for its exceptional ability to perform

a quick and efficient malolactic fermentation in most wines

• Good all around tolerance for low pH and high alcohol, along with a good temperature range

• Used effectively in red and white wines

Viniflora® CH11 • One of the newer strains developed by Chr.

Hansen for its ability to ferment wines with very low pH and high alcohol

• One of the fastest malolactic fermenters available

• Performs well in both red and white wines

Viniflora® CiNeTM • Unique strain that does not metabolize citric

acid, helping keep the fruit forward aromas in both red and white wines

• Does not produce buttery character also known as diacetyl

• Has good tolerance for both alcohol and pH

Viniflora® CH16 • Ability to ferment at high alcohol levels

• Very effective at fermenting red wines and not producing high levels of VA

Viniflora® CH35 • An extremely unique strain with superior

ability to withstand high SO2 and low pH environments in wine

• Best used in white wines that present difficulties for other strains

Viniflora® Oenos 2.0 • Contains all the positive attributes of Viniflora Oenos

• Cinnamoyl esterase negative

• Ideal strain to achieve a fast and clean malolactic fermentation in barrel aged red wines

Chr. HansenMalolactic Bacteria Strains

“ I use CH16 for my Zinfandel, and it works wonders! My wine goes through ML quickly, maintaining low VA, and keeps the expression of the fruit in tact! SO THANK YOU!”Angelina Mondavi, Winemaker Dark Matter Wines

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Chr. Hansen Viniflora® CiNe™

600

400

200

0

600

400

200

00 5 10 15 20 0 5 10 15 20

Citric acid (ppm) Acetic acid (ppm)

ra CiNe

Other ML bacteria Other ML bacteria

ra CiNe

Days Days

Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity.Field Trial 2009, France, Rosé: Co-inoculation

Keep the fruit intensity and create new wine styles with this unique diacetyl-free malolactic culture Winemakers can now enjoy the benefits of malolactic fermentation without the production of diacetyl. Viniflora® CiNe™ (citric negative) is a natural and innovative tool for winemakers to optimize fruit intensity, improve mouth feel and reduce acidity.

With Chr. Hansen’s Viniflora CiNe, winemakers now have the opportunity to create new types of wine styles (white, rosé, sparkling and red), differentiate similar wines within a larger program, and bring fruitiness to its highest level. This lends itself perfectly when working towards consumer demands for natural, fruit forward wines.

Viniflora CiNe offers all the benefits of malolactic fermentation management, such as microbial stability

and a softer palate, while preserving the fruit derived flavors and aromas from the grape and alcoholic fermentation. The key to CiNe is its lack of ability to metabolize citric acid, the primary driver of diacetyl production in wine, while maintaining full ability to metabolize malic acid. The absence of the gene(s) responsible for the citric metabolic pathway is a naturally occurring mutation in CiNe… it is certified non-GMO. CiNe produces much lower levels of acetic acid (VA), because it is unable to metabolize citric acid, and it does not produce biogenic amines.

The feedback from winemakers that have tried CiNe is universal – it is a perfect tool for fruit forward wines. CiNe is available in the same freeze-dried, direct inoculation format as all the other Chr. Hansen bacteria strains. Contact your Gusmer representative to find out what Viniflora CiNe can do for your wines this harvest.

Viniflora® CiNe™ Fermentation Characteristics

Viniflora® CiNe™ Main Benefits for WinemakersEffects on red/rosé/white wines that normally go through MLF

Viniflora ® CiNe™ the ‘diacetyl-free’ culture main benefits for winemakers

Increase fruit flavor intensity Decrease volatile acidity

‘Diacetyl free’ wines: • new wine in a range • new wine in a blend

FLAVOR PROFILE

MOUTHFEEL

STABILITY

NEW APPLICATIONS

Decrease sulfites content and its effect on flavor intensity

Decrease harshness/acidity Get a rounder mouth-feel

Reduce Malic Acid Reduce the amount of SO2 needed to stabilize wines

MLF effect on white wines without compromising fruit or primaryfermentation flavors

Effects on rosé/white wines that normally do not go through MLF

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Application Notes forMalolactic BacteriaThe rate of the malolactic fermentation, and ultimately, the success of the fermentation, are dependant on several key factors — the level of inoculation, the strain of bacteria used and the parameters of the wine.

Level of Inoculation – The Magic Number

It is frequently observed that efficient malolactic fermentations require a minimum cell density of approximately 106 CFU/ml… one million cells per milliliter — the magic number. Malic acid conversion has also been found to be proportional to cell density; so the more cells above one million per milliliter, the faster the malolactic fermentation will progress. This means that a pouch of bacteria used to inoculate 660 gallons must contain at least 2.5x1012 viable cells in order to ensure an inoculation level of 106 CFU/ml, and all of those cells must survive inoculation into the wine. Not all commercial preparations contain this level of viable cells, nor do all manufacturers prepare the cells to survive the inoculation. Chr. Hansen not only checks its Viniflora cultures to assure that their cell numbers exceed these levels, but also checks the cells’ ability to survive inoculation and convert malic acid.

Stretching the Cultures

Stretching the cultures by inoculating volumes of wine greater than what is recommended is not always prudent. Stretching means that the inoculation rates of the Oenococcus oeni may fall below 106 CFU/ml and that a malolactic fermentation with the desirable bacteria may not start until cells go through sufficient generations. Oenococcus oeni is a slow-growing organism and can be outcompeted by other, undesirable bacteria (Lactobacillus, Pediococcus, etc.). Ultimately the quality of the wine can be affected, and at the very least the fermentation will be drawn out by days, weeks, or possibly months, tying up tank space, requiring ongoing monitoring, and enduring unnecessary risk of oxidation and spoilage.

Strain of Bacteria Different strains of Oenococcus oeni have different fermentation characteristics and different abilities to survive the extreme conditions of wine. The characteristics and survivability are determined by the strains’ natural capabilities and the skill used in preparing the cultures to adapt. Chr. Hansen is the world’s leader in bacteria preparations for food cultures, with a wide-ranging strain bank and extensive expertise. The Viniflora strains were selected and adapted specifically to meet the varied wine parameters and the high standards of winemakers.

Wine Parameters SO2, pH, alcohol and temperature are the key wine parameters to consider for successful malolactic fermentations. Any one of these parameters outside the bacteria’s limitations can slow down or inhibit the fermentation. It is important to remember that these parameters all work in concert with one another and together have a synergistic effect on the bacteria. Exceeding the limitations for one parameter, if others are in line, may be less restrictive than three or four parameters that are high but within the limitations for the strain.

SO2 Be aware of the toxic effect of SO2 on malolactic bacteria and keep the addition to a minimum. In general, lower is better, with the maximum TSO2 at 30-70 ppm depending on the strain of bacteria and the type of wine (see chart on page 16). Some strains of yeast (especially Saccharomyces bayanus) produce high levels of SO2 during alcoholic fermentation. Choosing an ML-friendly strain of yeast, which produces minimal amounts of SO2, will help to assure the success of your malolactic fermentation.

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Temperature In wine, the optimal temperature for malolactic fermentation is 63 - 72 °F, with the maximum temperature around 77 °F. Temperatures below 50 °F will slow the metabolism of malic acid to the point that the fermentation is significantly delayed. Low temperatures in the wine do not necessarily kill the cells, but under most conditions, make them dormant. In most cases, if all parameters are good, the fermentation can be restarted by heating the wine to optimal temperatures. Temperatures above 77 °F can kill Oenococcus oeni.

Storage Chr. Hansen’s Viniflora is produced with a three year shelf life and unopened packages can therefore be carried over from season to season. It should be kept frozen (0 °F) for long-term storage.

pH Lower pH levels create more challenging conditions for malolactic fermentations. Some Viniflora strains can handle pH levels down to 3.3, and under certain conditions down to 3.1. The CH35 and CH11 strains were selected to handle lower pH levels, and under certain conditions, can go down to 3.0. High pH can be a challenge as well in that both desirable and undesirable bacteria find it easier to thrive. High pH values usually dictate the need for a strong inoculation of Oenococcus oeni to outcompete the undesirable bacteria.

Alcohol High levels of alcohol have an inhibitory effect on bacteria. In general, the Viniflora strains can handle up to 14% alcohol, with the CH16 strain being especially selected for high alcohol red wines (up to 16%).

Chr. HansenStrain

Wine Type Characteristics Biogenic AminesTotal SO2

Minimum

pHAlcohol

Temperature

Viniflora® CiNeTM Red, White or Rosé Wines

First Diacetyl Free Bacteria Strain. Good All Around Tolerance of pH, Alcohol and SO2. Low VA Produc-tion, Cinnamoyl Esterase Positive

Negative 30 ppm (all wines) 3.2 14% 63 - 77 °F

Viniflora® Oenos Red or White Wines

Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Positive

Negative 40 ppm (white) 70 ppm (red)

3.2 14% 63 - 77 °F

Viniflora® Oenos 2.0

Viniflora® CH11

Red or WhiteWines

Red or White Wines

Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase NegativeHigh Fermentation Speed, Outstanding Tolerance to Lower pH, Lower Temperature and Higher Levels of Alcohol. SO2 sensitive, Cinnamoyl Esterase Negative

Negative

Negative

40 ppm (all wines)

35 ppm (all wines)

3.2

3.0

15%

15%

63 - 77 °F

57 - 77 °F

Viniflora® CH16 Red Wines Outstanding Tolerance to High Alcohol Levels, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative

Negative 40 ppm (red) 3.4 16% 63 - 77 °F

Viniflora® CH35 White Wines Outstanding Tolerance to Lower pH and Higher SO2 Levels. Clean and Fruity Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative

Negative 45 ppm (white) 3.1 14% 59 - 77 °F

*Recommended Parameters

*These inhibitory factors act in synergy. Individual tolerances are valid only if other conditions are favorable.

Application Notes for Malolactic Bacteria (continued)

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Gusmer Enterprises MicroEssentialsTM Nutrients

Nutrients for Yeast MicroEssentials Prime yeast rehydration nutrient provides assimilable organic nitrogen and micronutrients. The addition of bioavailable nutrients during yeast rehydration helps to ensure survival during the stressful transition of inoculation. Studies comparing MicroEssentials Prime to other yeast rehydration nutrients show MicroEssentials Prime to provide a healthier and faster fermentation -- even at a lower dose rate.

MicroEssentials Powder is a full spectrum nutrient blend in powdered form, which is dosed into the must during inoculation, and as required during alcoholic fermentation. It is recommended for use in both red and white wine fermentations when juice analysis shows low levels of YAN or when fermentation conditions prove challenging.

MicroEssentials Trace is a pure vitamin and mineral complex, used to supplement other yeast nutrients when additional micronutrients are required.

Gusmer’s MicroEssentials™ fermentation nutrients include a complete range of supplements for yeast rehydration, primary fermentation and malolactic fermentation. MicroEssentials nutrient formulations incorporate findings from the latest research and are based on premium ingredients. Our complex supplements contain highly refined polypeptides and amino acids, and a full spectrum of essential vitamins, minerals and yeast survival factors for a rich source of compounds that are highly assimilable by yeast and bacteria. These nutrients comply fully with the TTB regulations and are produced locally in our own facility, under GMP conditions. Used to support cell growth, general metabolism, protein synthesis and alcohol tolerance, fermentation nutrients contribute greatly to healthy fermentations and help guard against the formation of hydrogen sulfide and other unwanted metabolites. Gusmer’s MicroEssentials nutrients are designed to fit any wine production protocol.

Time-Release Nutrients for Yeast Winemakers commonly make incremental additions of nutrients during the first half of the fermentation as a means to manage the fermentation rate through the quantity and composition of available nutrients. The nutrient demand is greatest during the exponential phase, when cells require more organic nitrogen rich compounds to reach the desired level of biomass. This leaves limited nutrients available for subsequent generations of yeast to maintain the biomass through to the end of fermentation. Incremental addition assures nutrient availability to these later generations of yeast. The MicroEssentials Complete-TR and MicroEssentials Boost-TR were developed as a solution to the logistical difficulties of incremental additions. Nutrients are compressed into tablets creating a distinct time-release profile, delivering the proper dose and composition of nutrients as needed throughout the fermentation -- but with a single addition.

MicroEssentials Complete-TR is a combination of two tablets, each with a distinct time-release profile and nutrient composition. Both tablets are added together at the onset of inoculation. One tablet contains a higher percentage of organically derived nitrogen, along with inorganic nitrogen, vitamins, minerals and yeast survival factors, and has a faster dissolution rate. This tablet provides the nutrients required to build biomass during the exponential phase. The other tablet is formulated

“ As a winemaker who builds big wines, I need my fermentations to be able to stand up to the rigorous conditions of high sugars and elevated alcohol levels. Nutrition is key. So, I rely on Gusmer’s MicroEssentials to give my fermentations the right nutrition to get me there. I have grown to trust the development team at Gusmer and believe in the way that MicroEssentials is produced. The proof is in the incredible success rate completing fermentation, in a difficult medium, even in the most problematic vintages.”Jeff Farthing M. Sc.,Winemaker Michael David Winery - Lodi, CA

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Nutrients for Malolactic Bacteria MicroEssentials Oenos was developed specifically for malolactic bacteria. It contains a diverse blend of organic protein sources and yeast derived vitamins and minerals. It is strongly recommended for most wines that have been historically difficult to put through malolactic fermentation, or that present challenging conditions (i.e. high SO2, high alcohol and low pH).

Item Dose Rate Description Application Package

MicroEssentials Prime 24 g / hl 100% organic nitrogen Ideal for rehydrating yeast 10 kg (2 lbs / 1,000 gal) source and complex and aiding in restarting (22 lbs) mixture of vitamins fermentations and minerals 1 kg Provides 6.2 ppm pure organic nitrogen (2.2 lbs) at 1 lb / 1,000 gal

MicroEssentials Complete-TR 12 - 96 g / hl Time-release nutrient Highly complex nutrient, ideal for 10 kg (1 - 8 lbs / 1,000 gal) supplying a rich mixture most fermentations - added one time (22 lbs) of organic and inorganic at the beginning of fermentation. nitrogen, vitamins, (Product is a white and a tan tablet, 1 kg trace minerals and each with different time release (2.2 lbs) yeast survival factors profiles. Dose together 1 to 1) Provides 15 ppm available nitrogen at 1 lb / 1,000 gal

MicroEssentials Boost-TR 12 - 96 g / hl Time-release nutrient Substitute for DAP when time-release 10 kg (1-8 lbs / 1,000 gal) supplying higher levels of functionality is desired. Can be used (22 lbs) inorganic nitrogen and alone for easy fermentations or as a lower levels of vitamins supplement to Complete-TR 1 kg and trace minerals (2.2 lbs) Provides 19 ppm available nitrogen at 1 lb / 1,000 gal

MicroEssentials Powder 12 - 96 g / hl A powdered form of Highly complex nutrient used during 25 kg (1-8 lbs / 1,000 gal) yeast nutrient supplying fermentation - multiple addition is (55 lbs) a rich mixture of recommended when adding 2 lbs / organic and inorganic 1,000 gal or more 5 kg nitrogen, vitamins, (11 lbs) trace minerals and Provides 17 ppm available nitrogen yeast survival factors at 1 lb / 1,000 gal

MicroEssentials Trace 0.7 - 2.6 g / hl *Pure vitamin and Can be used in combination with 1 kg (25 - 100 g / 1,000 gal) mineral blend for other products when analysis shows (2.2 lbs) yeast that vitamin or mineral levels are particularly low 100 g (0.22 lbs) *Complies with TTB 27 CFR 24.250 List

MicroEssentials Oenos 5 g / hl Diverse blend of Strongly recommended for wines 25 kg (200 g / 1,000 gal) organic protein sources, that present challenging conditions - (55 lbs) vitamins and minerals high SO2, high alcohol, low pH developed specifically 1 kg for malolactic bacteria (2.2 lbs) 100 g (0.22 lbs)

with the same ingredients, but has a higher percentage of inorganic nitrogen and a slower dissolution rate. It provides the nutrients required to maintain cell population, and its slower dissolution rate assures nutrient availability for the subsequent generations of yeast. Together, these two tablets provide the right composition of nutrients at the right time.

MicroEssentials Boost-TR contains a higher percentage of inorganic nitrogen, along with organic nitrogen, vitamins, minerals and yeast survival factors, in a time-release format. It is typically used to supplement the MicroEssentials Complete-TR in musts that have a lower level of YAN or in musts that are known to be problematic.

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MicroEssentialsTM

Nutrient Addition Chart for PowderYeast Assimilable Nitrogen (YAN) YAN is the sum of all nitrogen sources (organic and inorganic) usable by yeasts. YAN represents ammonia nitrogen and alpha-amino nitrogen measured in juices or musts. Simplify crush — contact Gusmer Analytical Services for YAN analyses. See page 62.

How to Determine Required MicroEssentialsTM Powder Addition Using the Graph Below1) Measure the YAN level in juice. 2) Determine the fermentation conditions from the list above. If none of the conditions listed above are present,

regard the fermentation as Easy (blue), one or two of the conditions Difficult (green), and more than two conditions Challenging (purple).

3) Find the measured YAN level on the Y axis, and move across the graph horizontally to the color indicating your fermentation condition. Move straight down for the product recommendation and dosage. Example: If you have a YAN of 190 and Difficult (green) conditions, you should add 2 lbs MicroEssentials Prime, 2 lbs MicroEssentials Powder, and 1 lb diammonium phosphate per 1,000 gal.

Fermentation Conditions (Select those that apply)

• High density grapes/musts ( ≥ 25 Brix)

• Water and/or heat stress

• Water additions to juice/must

• Excessive clarification

• History of problem ferments

• History of H2S formation

• Vine stress

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MicroEssentialsTM

Nutrient Addition Chart for Tablets

How to Determine Required MicroEssentialsTM Tablet Addition Using the Graph Below1) Measure the YAN level in juice. 2) Determine the fermentation conditions from the list on the previous page.

If none of the conditions from the list on the previous page are present, regard the fermentation as Easy (blue), one or two of the conditions Difficult (green), and more than two conditions Challenging (purple).

3) Find the measured YAN level on the Y axis, and move across the graph horizontally to the color indicating your fermentation condition. Move straight down for the product recommendation and dosage. Example: If you have a YAN of 160 and Difficult (green) conditions, you should add 2 lbs MicroEssentials Prime, 3 lbs MicroEssentials Complete-TR, and 2 lbs MicroEssentials Boost-TR per 1,000 gal.

“ I am a small winery that is looking for results and complexity. The use of the MicroEssentials Complete has allowed me the extra time to focus on fermentations and vineyards, instead of making additions. Time, something you can never take back. Complexity that I only have one time to achieve.”

Jeff Cohn, Winemaker & OwnerJeff Cohn Cellars - Oakland, CA

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Enological enzymes have proven their value in wineries around the world by helping produce wine with enhanced varietal aroma, flavor, mouthfeel and color.

Phenolic compounds include natural color pigments, natural tannins, and many flavor and aroma compounds. Polysaccharides, including pectin, are chains of sugar molecules that make up the structure of grape cells. Phenolic and polysaccharide content and composition vary greatly between grape varieties and are determined by factors such as the form and structure of grapes, climate, vintage quality, soil type, drainage, and harvesting practices. Most of the desirable phenolics are contained in the epidermic and hypodermic cell layers of the grape skin. Selective release of these flavor, color and aromatic compounds serves to increase varietal intensity without introducing undesirable components. The right blend of enzymes, added at the crusher, will slightly perforate the cell wall structure of these cells allowing the gentle diffusion of juice, tannins and anthocyanins early in the maceration period and with less mechanical force leading to more supple tannins.

Maceration and extraction enzymes are used to help release juice from grapes and desired contents such as flavor, tannin, color and other key phenolic compounds from juice and skins. Free-run juice volume and press capacity can be increased significantly with the application of extraction enzymes while shortening maceration time and effort. For red grapes in particular, macerating enzymes help break down cell walls for a

Enzymes for Winemaking

more gentle phenolic extraction, resulting in improved color stability, aroma and rounder mouthfeel.

Clarification and filtration enzymes are used to maximize clarification speed and yield. They improve settling or flotation while reducing the volume of gross lees. Correct and rapid depectinization is essential to achieving low viscosity and the formation of floc necessary for successful flotation. Filtration enzymes are used to degrade remaining soluble pectins and polysaccharide colloids to save wine, material and time during filtration.

Premium varietal wines develop their complex flavor profile during maturation. Maturation enzymes decrease maturation time by nearly 20%, while stabilizing color and improving the overall quality of the wine. They can also remove the risk of off-flavors by shortening maturation time.

EnologicalEnzymes

COMING

SOONEnological enzymes are coming soon to Gusmer! Contact your local Gusmer Sales Representative for more details or call us toll-free at 866-213-1131.


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BioseuticaLysozymeUsing Lysozyme to Combat Wine Spoilage

Lysozyme is used by winemakers to control the growth of gram-positive spoilage bacteria, to control certain aspects of malolactic fermentations, and to stabilize wines after alcoholic fermentation or when malolactic fermentation is completed.

Lysozyme plays an important role in establishing a healthy environment for alcoholic fermentation. Rather than use high levels of SO2 to control the growth of Pediococcus, Lactobacilli, and other spoilage organisms, lysozyme may be used. Unlike SO2, lysozyme does not inhibit yeast.

It is recommended to add lysozyme to the grape must as early as possible at low levels between 100 and 150 ppm (10 - 15 g/hl). This allows early inhibition of some of the organisms that cause stuck and/or sluggish fermentations that can increase production of volatile acids. These low levels of lysozyme will also control the development of indigenous bacteria, thus preventing premature malolactic fermentations and allowing the alcoholic fermentation to progress smoothly.

When using lysozyme to treat a sluggish fermentation, add it to the must at a level of 250 to 350 ppm (25 to 35 g/hl).

If a wine begins to develop volatile acidity as a result of lactic acid bacteria activity, an immediate lysozyme dosage of up to 250 ppm (25 g/hl) will assist in reducing the bacterial count and help bring the volatile acidity production under control.

Lysozyme will not inhibit acetic acid bacteria.

Lysozyme Helps Control Histamine Production in Wine

In general, biogenic amines (histamines) do not pose a major health risk for consumers; however, in some individuals histamine can trigger harmful or severe effects, known as false food allergies.

Histamine can be produced by some types of bacteria in fermented food, and ethanol in wine may inhibit the metabolism of histamine, allowing further increase of histamine levels in the body. Recently, some large wine retailers have set a limit of 10 ppm histamine in the wines they will sell.

In studies, the formation of histamine and other biogenic amines was mainly due to some strains of Pediococcus damnosus. Some strains of Lactobacillus and Oenococcus can also produce histamine.

Lysozyme is effective in controlling the growth of bacteria which are responsible for histamine production.

Bioseutica Lysozyme Dose 100-500 ppm = 0.1-0.5 g/L = 0.4-2 g/gal

Pack Sizes: 1 kg and 5 kg

Yeast and Lactobacilli prior to lysozyme

Yeast and Lactobacilli after lysozyme

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BASFDivergan® F (PVPP)Gusmer is a major distributor of Divergan® F (PVPP) to the wine industry. Manufactured by BASF, Divergan F is used throughout the world for fining must and wine. BASF’s unique polymerization process produces the purist polyvinylpolypyrrolidone, which is completely insoluble in must and wine. Divergan F is selective in binding phenolic species such as catechins and leucoanthocyanidins with minimal effect on flavor and aroma. It is frequently used to stabilize the delicate color in White Zinfandel and to help prevent “pinking” in certain white wines, thus ensuring a proper shelf life.

Main Uses for Divergan F • Correct and stabilize color in wine, particularly

white and blush wines • Help prevent “browning” and “pinking” (see below) • Freshen slightly oxidized wines • Reduce astringency and bitterness in red and white wines • Unmask fruity character • Improve mouthfeel and finish of wine • Treat press juice prior to fermentation to reduce astringency and bitterness

Divergan F can be added directly to must or wine in a powder form or as a 5% w/w slurry in water (1 pound of Divergan F per two gallons of water). Typical dose rates are 0.5 to 4 pounds per 1,000 gallons with a contact time of 20 to 60 minutes and sufficient mixing. Divergan F is available in 20 kg and 5 kg packages.

Prevention and Treatment of “Pinking” in White Wines with Divergan F White Vitis vinifera varietal wines can be prone to a phenomenon referred to as “pinking.” Pinking is the conversion of white wine to a pink color through slight oxidation of polyphenols. This reaction typically occurs in wines that are protected from contact with air and then suddenly exposed to air. Pinking generally takes place in white wines just after fermentation or bottling, although musts are not excluded. It is speculated that pinking and browning may occur simultaneously with pink compounds above visual threshold, acting to mask brown compounds that are just below visual threshold. Pinked wines usually retain positive flavors and aromas and are not influenced by pH changes or sulfur dioxide additions; however, warm storage temperatures and exposure to light increase the pinking rate. If the oxidation process continues, the pinked wines begin to brown, leading to undesirable sensory characteristics. Treatment of must (prior to yeast addition) with Divergan F - PVPP is an efficient preventative action. Divergan F at low dosages offers a cost effective means of treatment for high quality wines susceptible to pinking.

Micrograph of Divergan® F (PVPP)

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Polyphenolics®

StellarTan® Premium TanninsThe sensory properties of tannins are primarily the result of the overall concentration and the structure of the tannins in wine. When tannins are balanced, the wine has the right concentration of tannins relative to other wine tactile compounds (i.e. sugars, acids, alcohol, glycerin, flavor compounds) and the right proportion of monomeric, oligomeric and polymeric tannins. The concentration of tannins relative to other tactile compounds influences the wine’s mouthfeel and volume, and the degree of tannin polymerization (structure) influences bitterness and astringency, and how the tannins interact with salivary proteins to soften the wine and create the perception of depth and suppleness.

StellarTan enological tannins from Polyphenolics are a complete line of grape tannins (*condensed tannins) produced from California wine grape varietals that give winemakers the ability to fully optimize the tannin concentration and structure of wine. Located in one of California’s major grape growing regions, Polyphenolics is a leader in development of enological tannins. Fully developed grapes are carefully selected and put through a revolutionary extraction process that’s gentle and preserves the true nature of wine tannins (low temperature / no organic solvents). These tannins solubilize instantly and completely in wine. StellarTan enological tannins are available as both finishing and fermentation tannins, each chosen for their total phenolic concentration and varying degrees of polymerization, to give a full complement of options when optimizing tannins in wine.

Finishing tannins are used for the modification of mouthfeel, palate weight and length of finish. Finishing tannins are also an effective tool for reducing the “hot” perception of alcohol, masking vegetal flavors, enhancing fruit flavors, and aid in the control of oxidation. StellarTan finishing tannins are appropriate for use in white, red and rosé wines, and are typically added at any point up to three weeks prior to bottling. Finishing tannins are used at a rate of up to 150 ppm (568 grams/1,000 gallons) as optimized by sensory evaluation.

Application and Dosage GuideAddition: StellarTan tannins are mixed directly into wine, must or juice, at the intended dose rate. No rehydration is required.

Package Size: 1 kg and 20 kg

Storage: Store tightly closed; dark and dry; ambient temperature (~70 ˚F, 21 ˚C)

Shelf life: Four years from date of manufacture in original sealed container

*Condensed tannins are various sized polymers of flavan-3-ol subunits that are typical to grapes.

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Item Description

StellarTan PEnhance flavor and texture to create full bodied wines with increased suppleness.

Total PhenolsMonomersOligomersPolymers

StellarTan RIncrease fruit complexity while improving volume andmid-palate mouthfeel.

StellarTan GAAchieve a smoother, more integrated body while bringingfruity notes forward.



Low Medium High Very High

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Finishing Tannins for Red & Rosé Wines

Finishing Tannins for Red, Rosé & White Wines

Fermentation Tannins for Red, Rosé & White Wines

StellarTan Premium Tannins Selection

Item Description

StellarTan HPImprove structure, increase body and aromatic complexitywhile stabilizing color.


StellarTan GAdd volume and soften structure while optimizing fruity notesand improving mouthfeel.



Item Description

StellarTan FStabilizes color in red wines, reduce vegetal characteristicsand inhibit oxidative enzymes.




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The Benefits of Adding Tannins Before Fermentation

Structure of Condensed Tannin in StellarTan® F with Reactive Sites Corresponding to the Functions

The addition of tannin during fermentation or maceration is distinct from additions that are made to finished wines. Adding tannins early in the fermentation process takes advantage of conditions that are unique during this stage of wine production and will therefore maximize the impact that tannins can have.

Sacrificial Tannins During the initial stages of maceration, the endogenous tannins contained within the fruit plant cells are not immediately available. Since there is a delay in the extraction of endogenous tannins, the addition of sacrificial tannins during this time provides several key advantages to help maintain wine quality that include:

• Removing undesirable proteins such as laccases, polyphenoloxidases and pathogenesis-related proteins that can be problematic from an oxidative and physical stability perspective and would reduce the extractability of the endogenous tannins.

• The solids content of a wine is at its highest during fermentation and maceration. These solids, that include plant-based material and yeast cell walls, have a high capacity for binding wine macromolecules. The addition of fermentation tannins help to bind these solids thus maximizing the extraction of endogenous tannins.

• Tannins have antioxidant activity and the addition of tannin prior to fermentation can help reduce the negative effects of oxidation reactions, most notably in terms of aroma impact compounds.

Driving Beneficial Acid Catalyzed Reactions The temperature of juice/wine is typically at its highest during fermentation and maceration. Higher temperatures translate to an increase in reaction rate. The addition of tannin during this time utilizes the naturally elevated temperature to drive beneficial acid-catalyzed reactions forward including:

• Color stabilization with the addition of tannin at this time to bound macromolecules. This can be particularly important in color-challenged grapes and lighter colored red wines where early color stabilization is critical.

The addition of StellarTan® F premium fermentation tannin at crush is an easy and cost-effective way to start your winemaking with as much assurance of success as possible. StellarTan® F helps facilitate the extraction and retention of endogenous tannins, reduces vegetal and green characteristics, inhibits oxidative enzymes, and improves structure.

StellarTan® F Premium Fermentation Tannin


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CellarChemicalsPackage Sizes – Choose 1 kg, 5 kg, or Sack Size

Note: Multiple-sack discounted prices available. Please inquire.

Chemical / Use *1 kg *5 kg *Sack Call for Pricing

Ascorbic acid (for treating H2S) each 25 kg

Bentonite (multiple uses) Vitiben® (hydrates in cool water) Full Sack Only 22.7 kg

Carbon (removes color/odor problems) S51 (deodorizing) Full Sack Only 18 kg Eno Anti-Chromos Full Sack Only 33 lbs ALL CARBON SHIPS BY TRUCK ONLY

Citric acid each 22.7 kg

Diammonium phosphate (nitrogen addition) each 22.7 kg

Gelatin (fining agent) 1 each 5 or more

Bronze Sheet 1-lb units each each

Granular 100 Bloom Full Sack Only 50 lbs Gelsol (liquid gelatin) 55-lb pail Full Pail Only 55-lb pail

Isinglass (sold in 1-lb bags) 1 bag 3 or more bags Flocced / bag / bag Inquire for Drifine (20-min prep time) / bag / bag larger qty

Kolorfine® (caseinate fining agent) 22.7 kg Malic acid (acid addition) 22.7 kg

Potassium bitartrate (for cold stabilization) each 25 kg

Potassium carbonate (acid reduction) each 25 kg

Potassium metabisulfite (SO2 addition, cleaning) each 25 kg

Potassium sorbate (bottling stability) each 22.7 kg

PVPP (Divergan® F) each 20 kg

Soda Ash (sodium carbonate for cleaning) Full Sack Only 22.7 kg

Tartaric acid (acid additions) each 25 kg Inquire

TSP chlorinated (for cleaning) Full Sack only 22.7 kg

Nalco 1072 colloidal silica 5 gal (to settle gelatin fining and to clarify)

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Discounts available for larger quantities. Please inquire.*Certificate of analysis not available for 1 kg and 5 kg pack sizes. Only available for full sack sizes. Prices and product offering subject to change without notice.


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Gusmer Enterprises, Inc. is a leading manufacturer of oak products for the wine industry. As a pioneer in the oak adjunct market, Gusmer introduced the use of Oak-Mor® granular oak to the winemaking process in the early 1970’s. With the launch of our Oak Avantage®, we now offer a wide range of chips and granular oak products to wineries worldwide.

What was once created as a method to rejuvenate or enhance oak character in wine barrels has now become a tool for producing the highest quality wines. Our oak products allow winemakers more options and control in adjusting flavor, aroma and tactile characteristics, and in color stabilization. Use these oak products throughout the winemaking process, from fermentation through aging.

Gusmer is uncompromising in raw material selection. Only the highest quality American and French oak from premium heartwood qualifies for our programs. Our proprietary toasting process brings out very distinct oak attributes, such as vanilla, butterscotch, clove, smoke, and others. Consistent, predictable results are the hallmark of Gusmer’s oak program, offering only the finest oak adjuncts.

We offer a variety of sizes and toast levels, as well as extensive winemaking expertise, all to assure the proper application in your process. Gusmer Enterprises’ wide product offering, unmatched quality control, and established reputation make us a premier supplier of oak products.

GusmerOak ProductsOak-Mor® and Oak Avantage® Offer a Complete Line of Oak Adjuncts

Item / Description Sack

Oak-Mor American Granular Oak Premium Oak-Mor 40 lbs (18.1 kg) Toasted Oak-Mor 40 lbs (18.1 kg)

French Oak Avantage Chips 55 lbs (25 kg) Granular 44 lbs (20 kg)

American Oak Avantage Chips 25 lbs (11.3 kg) Granular 44 lbs. (20 kg)

“ Ease of measurement for both determination of use in trials and batches has helped many red and white wines from use in primary fermentation to post fermentation applications. In white wine post-use has long showed not only a component transfer but also some fining ability. This has also applied in cider and apple wine use. I have shared this knowledge with other winemakers for at least 25 years and continue to find new applications for use of Gusmer’s oak barrel alternative products.”Wayne Stitzer, Winemaking Consultantwww.winemakinghelp.com

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Granular OakInfusion BagsGet all the rich and complex flavors and aromas from Gusmer’s Oak-Mor and Oak Avantage with ease and convenience by using Gusmer’s Granular Oak Infusion Bags. Each bag has a dry weight of 10 pounds, allowing for maximum dosing without presenting a lifting hazard. A fabric loop sewn into the bag makes for easy anchoring in a tank. Validation studies were conducted to ensure that the Granular Oak Infusion Bags meet the following criteria:

1. Inert Aroma and Flavor – Triangle tests were conducted using skilled wine tasters to assure complete neutrality of the bag in regards to off-flavors or aromas in red and white wines, even when the bag is in contact with the wine for long periods of time.

2. Low Dust Dispersion – Less than 1 percent of the granular oak is “dusted” through the bag during shipping, handling or during extraction. This confirms the infusion bag’s ability to retain the granular oak.

3. Extraction Time and Organoleptic Profile – Trials comparing the extraction rates and organoleptic profile of granular oak added to a tank in the loose form and granular oak added to a tank in the infusion bags show comparable rates of extraction and flavor and aroma profiles.

Gusmer’s Oak Infusion Bags are a simple and convenient means to use granular oak either during wine cellaring or for the production of concentrated oak blending wines. Secure the bag to the tank using the fabric loop. Full extraction of oak flavors and aromas are typically achieved in 10 – 20 days. Remove the bags after the tank has been pumped out. The granular oak is retained in the infusion bag. The 10 pound infusion bag weighs no more than 40 pounds when fully wetted.

Granular Oak Infusion Bags are available in four different grades of granular oak, and in both 50 pound sacks (5 x 10 pound infusion bags) or in bulk-packed pallets (54 x 10 pound infusion bags). See page 30 for oak flavor component profile.

Dose Item/Description Sack

Premium Oak-Mor 50 pound (5x10 pound infusion bags)

Toasted Oak-Mor 50 pound (5x10 pound infusion bags)

Oak Avantage French Granular Oak 50 pound (5x10 pound infusion bags)

Oak Avantage American Granular Oak 50 pound (5x10 pound infusion bags)

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Gusmer Oak Selection

Premium Oak-Mor® Premium Oak-Mor is made from select American white oak chosen for qualities that enhance and complement flavors and aromas of fine wines. This granular oak has undergone a light toasting that provides a smooth, rich, creamy flavor.

Dose Rates*: White/Rosé Wines ...............................5 - 20 lbs / 1,000 gal Red Wines ............................................5 - 30 lbs / 1,000 gal

Toasted Oak-Mor® Toasted Oak-Mor is sourced from select American white oak that has been processed to a medium plus toast level. This granular oak offers notes of vanilla, coconut and clove are often used to add complexity and finesse to wine flavors and aromas.


Oak Avantage® Oak Avantage American Granular oak offers the classic aroma American Granular Oak and flavors of American oak but in a more refined and elegant style. This seasoned oak has been air dried for 18 months before being granulated to a uniform particle size and toasted.


Oak Avantage® Oak Avantage American Oak Chips are sourced from the American Oak Chips highest quality staves and air dried for 18 months. The staves are cut to a uniform size and toasted to maintain delicate flavors and aromas. These chips are excellent for revitalizing aging barrels.

Dose Rates*: White Wines .........................................5 - 15 lbs / 1,000 gal Red Wines ............................................10 - 30 lbs / 1,000 gal

Oak Avantage® Oak Avantage French Granular Oak is sourced from the French Granular Oak highest quality oak in Central France. After aging for 18 months

seasoned staves are granulated to produce a uniform particle size. The oak is toasted by a unique drying process to create delicate flavors and aromas.


Oak Avantage® Oak Avantage French Oak chips are sourced from the highest French Oak Chips quality oak in Central France. These oak chips come from

seasoned staves which produce a clean and sophisticated oak impression that is typical of French oak.

Dose Rates*: White Wines .........................................5 - 15 lbs / 1,000 gal Red Wines ............................................10 - 30 lbs / 1,000 gal

*Dose rates are application dependent. Please contact a Gusmer representative for more information.

Item Description and Dose Rates Flavor Components

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butterscotch

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clove

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coconut, butter

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wood, smoke

spicy, clove

spicy, clove

vanilla

vanilla

coconut, sweet

coconut, sweet

spicy, leather

spicy, leather

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Application Notes forGusmer Oak ProductsWhether you are relying on oak to add complexity, reduce vegetative character, set color, or increase mouthfeel and suppleness - there is a convenient application method that will allow for reproducible and precise additions.

Common Application Methods: 1. Crusher (granular) – dose directly to red grapes at a reduced rate at the crusher to help with color stabilization and reduce vegetative character, but not impart recognizable oak character. Typical dose rates are 2 - 4 lbs / ton of fruit.

2. Fermentation (granular/chip/infusion bag) – dose directly to juice and ferment in the presence of oak. This allows the oak character to become well integrated in the wine similar to fermenting in a barrel. The oak settles out with the lees. Typical dose rates are 15 - 30 lbs / 1,000 gal.

3. Wine (granular/chip/infusion bag) – dose directly to barrels or tanks in a loose form or in an infusion bag during aging, micro-oxygenation, or pre-bottling processing steps. Typical dose rates are 5 - 30 lbs / 1,000 gal.

4. Concentrated Blending Wine (granular) – dose at a very high rate directly to a portion of wine in a tank or tank press and blend back to finished wines. This allows for precise blending. Typical dose rates are 50 - 300 lbs / 1,000 gal.

5. Concentrated Blending Wine During Fermentation (granular) – dose at a very high rate directly to juice in a tank and ferment in the presence of oak. This creates a blending wine with well-integrated character that can be used to blend back to finished wines. Typical dose rates are 50 - 300 lbs / 1,000 gal.

Common Evaluation Methods: The true sensory characteristics of oak are revealed through extraction in wine; therefore, attributes may not be

fully perceived in the dry oak. The oak extraction process allows soluble flavor and aroma compounds in the oak to be completely expressed, offering a better means to evaluate sensory characteristics and make decisions in regard to the optimal oak product and dose rate for the wine. Simple laboratory blending wines can be made by soaking a small sample of the oak in the subject wine at the desired corresponding weight/volume dose rate over a period of days. A more detailed method is offered below.

Oak Granular Extract Protocol for Laboratory Blending Wines 1. Using a graduated cylinder, measure 1 liter of wine

intended for oak treatment. a. Add 100 ppm of total SO2 if the oak extract will be

stored for long periods.

2. Add 36 g of oak per liter of wine. This is equivalent to 300 lbs / 1,000 gal or 3.6 kg / hl.

3. Add wine and oak to container with minimal headspace and seal or cover with Parafilm or Press-n-Seal. Stir or agitate multiple times during the first 24 hours to ensure oak becomes thoroughly wetted by wine. a. Stir daily, allowing the wine to extract oak

compounds for 5 - 7 days at cellar temperature.

4. Remove oak particles from blending wine by passing wine through filter paper. Collect blending wine in small bottles to minimize oxidation. Sealed bottles can typically be stored in the refrigerator up to 8 weeks.

5. Based on the table below, set up seven 50 ml samples of wine to be evaluated including a control sample.

6. Conduct sensory evaluation of the samples to determine optimal dosage. Further variations may be desirable to achieve optimum results.

Sample Description Test Wine (ml) Oak Extract Wine (ml) Equivalent Oak Dose Rate g / l lbs / 1,000 galControl 50.00 -0- -0- -0-2.5% 48.75 1.25 0.90 7.55.0% 47.50 2.50 1.80 15.07.5% 46.25 3.75 2.70 22.510.0% 45.00 5.00 3.60 30.012.5% 43.75 6.25 4.50 37.515.0% 42.50 7.50 5.40 45.0

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Arôbois established in 1997, is one of the pioneers of oak adjuncts in France. Gusmer is proud to partner with Arôbois as we expand the most effective tools for making excellent wines. Years of refinement has created innovation to create the Arôbois – Arôneo range of French Oak Chips.

The Arôneo range is composed of four very different recipes. Arôneo is a unique and high performance range of French oak chips. Common characteristics to the Arôneo range contribute to complexity and delicacy of your wines. These chips guarantee a remarkable contribution to your wines, whether during fermentation or ageing. They all work to add structure, mouthfeel, and length as well as acting on color with stabilization and enhancement. Each has its own distinctive character.

Oak chips are not just a by-product for Arôbois; they are their main product to which they dedicate all their energy and knowledge. Arôbois products are only made from new, cask-grade oak. These oaks meet cooperage quality standards and only come from the heartwood of the oak tree. The Arôbois Arôneo range of oak chips continues Gusmer’s wide product offering, unmatched quality control, and continues our established reputation as a premier supplier of oak products.

Arôbois Oak ProductsArôneo Range French Oak Chips

Item / Description Sack Arôbois French Oak Chips Sweet (Douceur) 55 lbs (25 kg) Balance (Equilibre) 55 lbs (25 kg) Fresh (Fraicheur) 55 lbs (25 kg) Intense 55 lbs (25 kg)

Application Notes forArôbois Oak Products1. Using a graduated cylinder, measure 6 - 1 liter samples of wine intended for oak treatment. Add 25 ppm of total SO2 if the oak trial wine will be stored for long periods.

2. Add grams of chips as outlined in the Application Notes for Arobois Oak Products Table on page 33. Trial wine should be a representative sample of wine lot.

3. Add wine and oak to container with minimal headspace and seal or cover with Parafilm or Press-n-Seal. Stir or agitate multiple times during the first 24 hours to ensure oak becomes thoroughly wetted by wine.

4. Stir daily, allowing the wine to extract oak compounds for 14-28 days at cellar temperature.

5. Remove oak particles from blending wine by passing wine through filter paper. Collect blending wine in small bottles to minimize oxidation. Sealed full bottles can typically be stored in the refrigerator up to 8 weeks.

6. Conduct sensory evaluation of the samples to determine optimal dosage. Further variations may be desirable to achieve optimum results.

Arôneo Protocol for Laboratory Trial Wines:

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Arôbois Oak Selection

Sweet Sweet French Oak Chips offer aroma with overtones of vanilla, toasted bread, caramel and spice. Adding to the mouthfeel evenly with a rich sweetness.


Balance Balance French Oak Chips offers a greater impact to a wine’s structure by adding silky tannins across the profile. Aromas are lightly enhanced with hints of caramel, gingerbread and licorice.


Fresh Fresh French Oak Chips is another wonderful mouthfeel enhancer contributing to length and volume of the wine. Fresh often brightens the fruit and “freshens” a wine with aromas of vanilla, spice and caramel.


Intense Intense French Oak Chips significant aromas of gingerbread, almond, licorice and cocoa. Intense adds to mouthfeel evenly with a little more weight on the finish. Dose Rates*: White Wines .........................................5 - 20 lbs / 1,000 gal Red Wines ............................................10 - 45 lbs / 1,000 gal

*Dose rates are application dependent. Please contact a Gusmer representative for more information.

Item Description and Dose Rates Flavor Components

81 M Street, Fresno CA 93721 P 559.485.2692www.GusmerEnterprises.com

Arôbois Arôneo French Oak Chips

Vanilla, Toasted Bread, Caramel, Spice Douceur

gingerbread

toasted bread

spice

almond

caramel coconut

vanilla

cocoa

licorice



Pro�le -- Silky Tannins Equilibre

gingerbread

toasted bread

spice

almond

caramel coconut

vanilla

cocoa

licorice



Length, Freshness, Mouth-Feel Fraicheur

gingerbread

toasted bread

spice

almond

caramel coconut

vanilla

cocoa

licorice



Cocoa, Roasted Co�ee, Almond, Clove Intense

gingerbread

toasted bread

spice

almond

caramel coconut

vanilla

cocoa

licorice

Application Notes for Arôbois Oak Products (continued)Sample Description Grams Chips Wine (ml) Equivalent Oak Dose Rate g / l lbs / 1,000 galControl 0 1000 -0- -0- 1 1.0 1000 1 8 2 2.0 1000 2 17 3 3.0 1000 3 25 6 6.0 1000 6 50 9 9.0 1000 9 75

(Douceur)

(Equilibre)

(Fraicheur)

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Coarse Filtration

Polish / ClarifyingFiltration Sterile / PremembraneFiltration

24 - 32(978 - 1304)

8 - 24(326 - 978)

3 - 12

(122 - 489)

30 - 40(1222 - 1630)

20 - 30(815 - 1222)

10 - 15

(407 - 611)

45

45

21

Arrest Fermentation,Gross Clarification,Fining Agent Removal,Bioreduction

High Degree of Clarification,Fining Agent Removal,Bioreduction

High Degree of Clarification,Bioreduction, MembraneFiltration Preparation

CSF-XC (extra coarse)CSF-SC (standard coarse)

CSF-SP (standard polish)

CSF-SF (standard fine)CSF-UF (ultra fine)

Filtration Type Filter Grades Possible Applications

RecommendedFlow Ratesgal/hr/ft2

(liter/hr/m2)

MaximumFlow Ratesgal/hr/ft2

(liter/hr/m2)

MaximumDifferential

Pressure (psid)

The information in this Application Guide is provided as a recommendation.

Gusmer EnterprisesCellupore CSF Filter Sheet SeriesGusmer Enterprises’ newly developed range of filter sheet media, the Crystalline Silica Free (CSF) filter series, has been designed and formulated to be free of crystalline silica* yet offers the same outstanding performance of conventional filter sheet media. Gusmer’s CSF gradient density filter sheets are a composite of the finest cellulose pulps and crystalline silica free filter aids. Produced with a controlled porosity, the CSF filter sheets have superior throughput capacity and excellent retention capabilities. The CSF series can be relied on to remove micron and submicron particulates, such as gross solids, haze constituents, yeast, bacteria, and colloids on a consistent basis while preserving color, aromas, and flavors in beverage products. *Based on OSHA mixture exception of <0.1% crystalline silica

Filter Grades

Nomi

mal R

enten

tion R

ange

(µm)

Perm

eabil

ity [L

m-2 m

in -1]

CSF-UF

0.35 0.450.70

1.5

5.0

CSF-UF

3044

95

199

643

CSF-SF CSF-SFCSF-SP CSF-SPCSF-SC CSF-SCCSF-XC CSF-XC

Filter Grades

7.0

6.0

5.0

4.0

3.0

2.0

1.0

0

600

450

300

150

0

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Application Guide


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Inlet Plates

Outlet Plates

Inlet

Port

Head plate Head plate

Outlet

Port

Stationary stainless steel

plate

Sliding stainless

steel plate

Filter Press Flow Diagram (top view)

Filter Sheets Filter Sheets

Troubleshooting As with other separation and filtration equipment, regular cleaning, maintenance, and inspections should be conducted on filter presses. Some common issues and resolutions are listed below.

Application Notes forSheet Filter PressesOperation

Typically, a filter press consists of a series of plates equipped with inlet and outlet ports. Depending on the type of press, the ports may be internally or externally ported. When the press is closed and tightened through manual or hydraulic means, the plates, gasketed ports, and sheets are closed to form a tight seal for feed and filtrate passage. The unfiltered product passes through the inlet ports of the plate to the depth filter sheet. The depth filter sheet separates the undesired contaminant and allows the cleaned product to flow to the outlet plate. The outlet plate distributes the cleaned product to the discharge or outlet port.

Advantages of Filter Presses

• Very versatile - full range of wine filtration applications

• Large filter area and additional surface area available with more plates

• Flexible, modular design with ability to conduct two-stage filtrations

• Good process scalability from bench to production scale

• Consistent and reliable filtration results

• Low maintenance costs

Potential Issue Result Resolution or Concern Worn gaskets at Product loss Replace gaskets. Use inlet or outlet plates supplier information for proper thickness.

Insufficient press Product loss Properly tighten press clamping with manual or hydraulic closure. Use of leverage bar may be needed.

Missing guide rods Product loss Manually align sheets. Purchase replacement guide rods. Misaligned filter Lower throughput, Depth filter sheets may be sheets product losses placed in wrong direction. Place cockled or rough side of filter towards the inlet plate. Align sheet parallel with plate.

High pressure/ Less efficient filtration Ensure consistent product excessive flow rates (premature blinding, flow at recommended less retention, contaminant flow rate and differential break-through, product loss) pressure for filter grade.

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Gusmer Enterprises’ Cellu-Stacks are a convenient way to utilize depth filtration media in an enclosed system. Offered in many Gusmer media grades, these stack filters can be used for coarse, fine and presterile filtration in numerous filtration applications. • Full range of filter media grades with high adsorptive and retention properties • Clean and safe filtration method when dealing with elevated pressures, temperatures, etc. • Convenient operation with short setup or changeover times • Small process footprint • Designed to conform with GMP • Highly economical with minimal maintenance and low operating costs • Protection of filtrate against spoilage in an enclosed depth filtration system

Gusmer Enterprises Cellu-Stack® Filters

Gusmer EnterprisesCellu-Stack® Housings Gusmer Enterprises also offers a complete line of Cellu-Stack filter housings designed as a cost-effective system for high capacity liquid filtration applications. The versatile sanitary housing line accommodates either 12” or 16” diameter Cellu-Stack filter cartridges with the effective filtration surface area ranging from 17.7 ft2 - 160.0 ft2. All housings are available in 1, 2, 3, or 4-cartridge versions, which can be modified with the use of Cellu-Stack adapters to accept fewer cartridges for partial batch runs or other applications requiring fewer cartridges. ASME code housings are also available if required.

Cellu-Stack Application Notes: • Place a quick acting check valve at the housing outlet to avoid integrity

breaches that can be caused by backpressure

• Double check that all cartridge gaskets are in place and in good condition to ensure optimal sealing

• If filter life is not fully exhausted by a single filtration, DO NOT remove used filters from the housing for storage between uses. Instead, used filters can be stored IN the housing by following these steps:

- Shut Down: After completion of the filtration cycle, sanitize the filters with the same method used to prepare the filters (i.e. steam or hot water flush)

- Storage: Drain the housing, apply 2 psi gas pressure (i.e. CO2, nitrogen) while the housing is still warm (to avoid a vacuum upon cooling) and close all ports

- Restart: When restarting for another filtration cycle, repeat the sanitization procedure just as you would for normal filter preparation

Stack Specifications

Contact your Gusmer representative for the optimal grade selection for your filtration application.

Max. Operating 176 oF (80 oC) Temp. Steam in Place - 253 oF (123 oC) 3 cyclesMax. Differential 30 psid (2.1 bar) Pressure Recommended 2.5 gal/ft2 Rinse Volume (100 L/m2)

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Gusmer EnterprisesCellu-Flo Fiber Filter AidsOn pressure leaf filters the basis for all good filter cakes is a sound precoat, and Gusmer has been manufacturing the filter precoat materials that are used in wine filtration for decades. Gusmer’s Cellu-Flo filter aids are widely used throughout the industry as a precoat, because of their ability to form a fibrous matrix on the filter screens that provides a proper site for filter cake formation. This fibrous matrix also serves to protect the filter screens, virtually eliminates bleed-through, adds cake stability and allows for a quick and clean cake release at the end of the filter cycle.

Cellu-Flo filter aids are available in many different fiber length distributions and formulations, including both cotton and wood pulp formulations, uncharged and charge modified formulations.

Cellu-Flo RW and SL SeriesFor Pressure Leaf Filters• Widely used for coarse and polish wine filtration

applications as a precoat and bodyfeed adjunct

• Derived from carefully selected softwood and hardwood cellulose and available in different fiber length distributions

Cellu-Flo CLR and CLS SeriesFor Pressure Leaf Filters• The best choice for ultrafine wine filtrations.

Used as a precoat and bodyfeed adjunct

• A must if preparing wine for subsequent sterile filtration

• Derived from pure cotton linters cellulose and available in uncharged and charge modified (high zeta potential) versions and different fiber length distributions

Cellu-Flo fibers are available in bag and bulk pack totes. Contact your Gusmer representative for the optimal dosage rate and grade selection for your filtration application.

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The Key to Reducing the Total Cost of Filtration:

An efficient winery must operate on a Total Cost of Filtration basis. This method of operating recognizes that superior filter performance will yield better process economics over time. A Total Cost of Filtration approach also recognizes that factors influenced by filter performance are often more costly than the filters themselves. These factors include: • Filter cartridge cost • Wine lost or damaged • Bottling line downtime and labor • Cleaning and sterilization water and chemicals • Quality assurance personnel and materials • Product holds • Product spoilage and recalls A high quality filter cartridge is key to maximizing total throughput and reducing the total cost of filtration.

What final membrane is best for your winery? The membrane is the most important component of a cartridge filter. There are a variety of different membrane options available to the wine market with polyvinyldene fluoride (PVDF) and polyether sulfone (PES) being the most common. MilliporeSigma’s PVDF cartridge filters provide many critical advantages over those with PES membranes.

The Vitipore II PVDF final membrane offers: • Lowest protein and color binding • Highest membrane area and number of pleats per device • Most throughput • Only major symmetric wine membrane • Higher membrane robustness and stress tolerance • Most reliable integrity testing

The Vitipore II Plus offers an additional 0.5 µm mixed cellulose esters prefilter layer in the same device. Click on the QR code to download the MP 04 Application Brief for more information on PVDF and PES membranes.

MilliporeSigma uses robotic technology in their filter assembly cleanroom to assure the highest quality in their Vitipore II filter cartridges.

Photomicrograph of PES & PVDF Membrane

MilliporeSigmaFilters for Microbial Management

PES PVDF

Flow

The “Gold Standard” in Sterile Filtration For over 50 years, MilliporeSigma has supplied wineries around the world with microbial management solutions to monitor and remove microorganisms and other contaminants from wine. Trusted as the “gold standard” by generations of winemakers, MilliporeSigma products for clarification, presterile, and sterile filtration will ensure microbial stability while maintaining quality, clarity, flavor and aroma. Gusmer is proud to offer a full range of MilliporeSigma products, including those for filtration and microbial monitoring at bottling and throughout the winery.

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Click here or on the QR code to download the MP04 Application Brief for more information on PVDF and PES membranes.

www.gusmerwine.com/filtration-application-notes/





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Part Number 10 inch 20 inch 30 inch

Filtration Vitipore II Plus 0.45 µm CVPB71PK1 CVPB72PK1 CVPB73PK1 0.65 µm CVPY71PK1 CVPY72PK1 CVPY73PK1 Prefilter to Sterile Filter Bevigard M 0.5 µm CWSC71SB1 CWSC72SB1 CWSC73SB1 Depth Filter Polygard CR 0.5 µm CRA571006 CRA572006 CRA573006 1.0 µm CR0171006 CR0172006 CR0173006 3.0 µm CR0371006 CR0372006 CR0373006 5.0 µm CR0571006 CR0572006 CR0573006 10.0 µm CR1071006 CR1072006 CR1073006

MilliporeSigma Filter Cartridge Configuration

MilliporeSigma Filter CartridgesPopular Grades & Configurations

Popular Grades & Configurations of MilliporeSigma Cartridge Filters Code 7 Base (Twist Lock)

Code 02-222 O-ring outlet

Code 52-222 O-ring outletbayonet spear top

Code 72-226 O-ring locking tab outlet

bayonet spear top

Sterile Filtration Applications - Vitipore® II & Vitipore® II Plus Constructed with Durapore® polyvinylidene fluoride (PVDF) membrane, the Vitipore II and Vitipore II Plus cartridges have been engineered to meet the rigorous and varied conditions of wine filtration, sterilization and cleaning regimens. MilliporeSigma’s sterile membrane filters have a solid reputation for high flow rates and long service life, with a very low affinity for protein and pigment binding. No other cartridge gives as much throughput as the Vitipore II Plus. Available in 0.22 µm, 0.45 µm, 0.65 µm and 1.0 µm (absolute) pore size.

Prefiltration and Clarification Applications – Bevigard™ M, Polygard® CR & Polygard® CE MilliporeSigma’s dual-layer 1.2 µm over 0.5 µm Bevigard M prefilter offers the best protection of sterile membrane filters. The outer 1.2 µm layer removes large

particulates while the 0.5 µm layer offers the closest prefiltration rating to a 0.45 µm membrane to ensure optimal bottling filter service life.

Polygard CR clarification filters are an ideal bottling filter when sterile filtration is not required. The high dirt loading capacity of the Polygard CR makes it a reliable trap filter for stable wines that require minimal filtration prior to bottling. The Polygard CR is available in pore size ratings up to 100 µm. MilliporeSigma has dozens of other prefiltration and clarification cartridges that can be applied to specific applications.

Gas Filtration Applications - Aervent ® Sterile filtration of gases can be crucial to maintaining microbial stability on a bottling line. The Aervent features a highly hydrophobic (water repelling) PTFE 0.2 µm membrane that allows for high gas flow rates, prevents wetting, and maintains a sterile barrier.

MilliporeSigma filter cartridges are available in 10, 20, 30 and 40 inch lengths and Code 7, Code F, Code 5 and Code 0 configurations. For specific recommendations or information, please contact your Gusmer representative.

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Application Notes forMilliporeSigma Filters Vitipore II Plus Filters Vitipore II Filters Bevigard M Filters Polygard CR Filters

Application Sterile filter, dual-layer membrane plus Sterile filter, single-layer membrane Pleated surface filter Gradient density media prefilter layer provide superior performance construction is ideal for processing used for prefiltration to in a wide range of pore in difficult-to-filter wines with heavier cleaner wines protect final sterile filters sizes are ideal for particulate or colloid content clarification applications in a range of liquids

Pore Sizes 0.5 µm + 0.45 µm 0.5 µm + 0.65 µm 0.22 µm 0.45 µm 0.65 µm 1.0 µm 0.5 µm + 0.2 µm dual 0.1 µm. 0.3 µm, 0.5 µm layer; 1.2 µm + 0.5 µm, 1.0 µm, 3.0 µm, 5.0 µm dual layer 10 µm, 25 µm, 50 µm 75 µm, 100 µm

Bubble Point 28 psig 14 psig 45 psig 28 psig 14 psig 9 psig N/A N/A at 25° C*

Air Diffusion 17.1 ml/min 9.1 ml/min 15.2 17.1 9.1 6.3 N/A N/A at 25° C at 22 psig at 9 psig ml/min ml/min ml/min ml/min at 40 psig at 22 psig at 9 psig at 7 psig

Filtration 8.4 ft2 (0.78 m2) per 10 inch cartridge 8.4 ft2 (0.78 m2) per 10 inch cartridge Double-layer: 7.5 ft N/AArea (0.70 m2) per 10 inch cartridge/Single-layer: 8.6 ft (0.80m2) per 10 inch cartridge

Sanitation/ May be steam sterilized in line 100 times for 30 minutes, up to 228 °F, or hot water Hot water sanitized at 180 °F for 30 minutes Sterilization* sanitized 50 times for 30 minutes, up to 180 °F - except for CVBW, which may be hot water sanitized 30 times for 30 minutes up to 180 °F

* Use filtered, softened water for wetting, cleaning and sterilization to avoid fouling the cartridges.

Lit. Number Application Note

MP 01 Cartridge Cleaning Sanitization & Storage

MP 02 Calculating Pressure Drop Specifications

MP 03 Integrity Testing of Membrane Filters

MP 04 Difference Between PVDF and PES Membranes

MP 05 Total Costs of Filtration

MP 06 Microbial Monitoring Best Practices

MP 07 Cartridge Filtration for Mobile Bottling

MP 08 Maintaining and Measuring Wine Filterability

MP 09 Reverse Bubble Point Instructions

MP 10 Water Quality at Final Filtration

MP 11 Filter Retention: Understanding Nominal and Absolute Ratings

Filtration Application Notes

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Scan the QR code or go to www.gusmerwine.com/filtration-application-notes/ to download helpful application notes covering a variety of filtration related topics.



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MilliporeSigma Bevliner HousingsMilliporeSigma’s Bevliner T-line housings are economical, high quality, sanitary housings used throughout the beverage industry. Bevliner housings are available in the appropriate size for any application and are both CE and ASME compliant, meeting all design and manufacturing standards.

Each Bevliner housing comes complete with a sight glass assembly including two vent valves and dual-scale pressure gauge, support legs, ball valve, tri-clamp end cap and the required clamps and gaskets for the included accessories. Please inquire about choosing the right MilliporeSimga Bevliner housing for your application.

Materials of Construction: • All metal surfaces in contact with product are 316

stainless steel

• Seals are silicone (internal inlet /outlet connection seal to housing is PTFE, Teflon polymer)

Surface Finish: • Mechanical polish (MP) – All housing stainless steel

wetted parts are mechanically polished: Ra <0.8 µm (<32 micro-inches)

Gusmer keeps some Bevliner housings in stock, ready for immediate shipment. Contact your Gusmer representative to discuss favorable lead times on Bevliner housings.

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Bucher Vaslin Cross Flow Filtration

Bucher Vaslin has become the leader in cross flow filtration with innovations that allow winemakers to process juice, wine, and lees without the need for diatomaceous earth. The critical component to the Bucher Cross Flow Filter is the microporous membrane made specifically for wine filtration. This hydrophilic membrane allows for brilliantly clear filtered wine or juice, while limiting the retention of desirable polyphenols and polysaccharides.

Mechanically, the Bucher system operates at a very low pressure (1.2 bar maximum), greatly helping to maintain the quality of the wine. In addition, a back flush system helps prevent clogging and maintain flow rates throughout the filtration. These frequent 1-2 second back flushes maintain both the flow rate and the low pressure. Bucher Vaslin Cross Flow Filters are fully automated, including even onboard CIP chemical pumps, where you can simply setup your filtration run and let the machine handle everything else.

Flavy FX200

Scan the QR code to see filtration process of the Bucher Vaslin Flavy Filters.

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CLICK ON THE IMAGE TO VIEW FILTRATION VIDEO

http://goo.gl/2PkZJv


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Quality Bucher Equipment, Quality Gusmer Service Gusmer Enterprises is factory trained by Bucher Vaslin to offer fast local service on cross flow filtration systems. From the time your unit is commissioned, Gusmer Enterprises will be there to make sure it operates perfectly and you have a partner for your filtration needs.

Filter Juice Lees with the Flavy Crossflow Filter Bucher Vaslin has developed an add-on to their Flavy crossflow filters that allows a two-in-one solution for existing crossflow filters to be able to filter juice lees. Recover up to 80% clean usable juice from your lees without the need for an additional filtration unit.


Glass # 1 on the left: initial juice lees from tank bottom Glass # 2 on the right: sample of filtered juice

Bucher Vaslin Flavy Cross Flow Filters Bucher Vaslin offers a number of sizing options to accommodate any sized winery. The Flavy FX2 starts at 200 gph, and the Flavy FX300 can filter up to 9,000 gph. All of the Bucher Cross Flow Filters are fully automated, making the operation simple and very user friendly.

Flavy FX3

Bucher Filtration Membrane

“ We love our state-of-the-art crossflow filter. It has simplified life and given us tremendous time savings while increasing wine quality and saving hundreds of gallons of wine over the million bottles that get filtered through our machine. We wish we had gotten it years ago! ”

Philippe Coquard, Head Winemaker Wollersheim Winery - Prairie du Sac, WI

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Lees Filtration with the LeeStar Bucher Vaslin offers a cross flow filter specifically for the processing of wine and fermentation lees, cross flow retentate, centrifuge sludge and other sources of potential wine recovery. The Flavy LeeStar is equipped with stainless steel membranes that can even handle high solids fining agents, including bentonite and carbon. The filtered wine is brilliant and clear (less than 1 NTU) and can be directly added back to the main batch without undergoing any additional treatment. The Flavy LeeStar system offers the winemaker an opportunity to reduce wine loss without the use of a rotary drum vacuum filter.

Reverse Osmosis from Bucher Vaslin Reverse Osmosis is a unique filtration process that can separate components from a fluid stream. Bucher Vaslin systems offer a turn-key solution for reverse osmosis in a variety of sizes to fit any winery. Reverse osmosis* can be used to:

• Concentrate grape juice or reduce sugar in juice

• Adjust alcohol

• Reduce volatile acidity in wine


Flavy LeeStar

Flavy ML Reverse Osmosis Filter*Reverse osmosis applications are subject to regulations. The user is responsible for compliance with these regulations.

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The Pacific Ozone PC16 and PC25 portable ozone generators are complete integrated ozone solution generation systems built to withstand the rigors of sanitation at commercial food and beverage processing facilities. Ozonated water generated on site, as required, eliminates the need to store, handle and dispose of harsh sanitizing chemicals.

Ozone (O3) is a naturally occurring, broad spectrum oxidizing agent that readily disintegrates organic material. When dissolved in water, it is an ideal sanitizing agent for food and beverage applications since it has the ability to disrupt cell wall membranes in microorganisms such as bacteria, yeast, mold, fungus, spores, viruses and biofilms faster than hot water, steam or chlorine. Produced when three oxygen atoms form a short-lived and unstable molecule (O3), ozone will naturally revert back to atmospheric oxygen (O2) after a brief period of time. Apply ozone enriched water (1- 3 ppm ozone dissolved in ambient temperature water) as a sanitizer to the inside and outside surfaces of tanks, barrels and kegs, or on picking bins, sorting tables, conveyors, crushers, walls, floors and drains. Wet equipment surfaces with a low pressure spray of ozonated water and allow the surface to remain wet for a few minutes or more. Ozonated water leaves no harmful residue on contact surfaces, and requires no rinsing – thus reduces water use.

The PC series of ozone generators deliver a reliable and consistent supply of ozonated water at the workable flow rate range required to support good sanitation practices. An output of 1-3 ppm ozonated water, at a flow rate of 10–30 gpm*, gives the concentration/time (CT value) required for good log reduction of cells in mixed microbial populations.

Comprised of four key components, the PC series generators include feed gas preparation, ozone generation, mass transfer and control/monitoring, all in one integrated system.

• Feed Gas Preparation – concentrates atmospheric oxygen for efficient conversion to ozone • Ozone Generation – high energy fields in patented Floating Plate TechnologyTM reactor cells convert oxygen to ozone gas • Mass Transfer – ozone gas is dissolved into a stream of water; excess ozone gas is destructed • Control/Monitoring – maintains correct ozone concentration for application

The standard PC16 and PC25 deliver a stable output of ozonated water that is easily controlled by the operator. With the available proportional control option, the PC16 and PC25 have the ability to adjust the output of ozonated water, while proportionately maintaining the desired concentration of ozone. *With typical water quality conditions

Pacific Ozone Ozone Generators

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2/10/2014 Ambient Temperature Water TemperatureRelative Humidity

Inlet Pressure (psi) GPM

Feed Gas Flow (scfh)

Reactor Pressure (psi)

Dissolved Ozone (PPM)

PC25 61 59.8 27 5 5 20 0 5.22(PC1610101 with a M02 reactor) 5 10 20 0 2.49Line Voltage 112 5 20 20 0 1.74

5 30 20 0 1.2625 PSI Inlet Pressure 15 PSI Inlet Pressure 5 PSI Inlet Pressure 10 5 20 <1 5.65

Flow GPM Dissolved Ozone Dissolved Ozone Dissolved Ozone 10 10 20 0 2.895 8.84 6.00 5.22 10 20 20 0 2.12

10 4.85 3.47 2.49 10 30 20 0 1.5520 3.32 2.59 1.74 15 5 20 4 6.0030 2.31 1.73 1.26 15 10 20 0 3.47

15 20 20 0 2.5915 30 20 0 1.7320 5 16 6 8.1020 10 20 4.5 4.3520 20 20 4.5 3.0220 30 20 3.5 2.1025 5 14 7 8.8425 10 18 5.5 4.8525 20 18 5.5 3.3225 30 18 5 2.31

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0 5 10 15 20 25 30 35 0 5 10 15 20 25 30 35Scan code to view video

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5 PSI Inlet Pressure 5 PSI Inlet Pressure25 PSI Inlet Pressure 25 PSI Inlet Pressure15 PSI Inlet Pressure 15 PSI Inlet Pressure


http://goo.gl/kQaN06


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MilliporeSigmaMicrobial Monitoring ToolsGusmer Enterprises and MilliporeSigma have combined efforts to bring the wine industry the necessary tools to conduct microbiological process monitoring at critical points throughout the winemaking process. Our line of process monitoring tools is designed for convenience, cost effectiveness, and quality. These tools are essential to help ensure product safety and microbial stability at all critical points, such as fermentation, storage, filtration and bottling. From simple setups to advanced systems, these tools are designed to fit into the monitoring regimes of every facility and are easy enough for any microbiological skill level. Ensure the quality and safety of your wine throughout production with MilliporeSigma process monitoring tools from Gusmer.

Microbial monitoring of your wines may be easier than you think! Follow the seven simple steps below or call your local Gusmer representative to build your micro program today.

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Step Equipment/Material Description Example

1 Vacuum Source or Pump Provides the vacuum required to pull EZ-Stream Pump a sample through the membrane

2 Manifold or Filtering Flask Provides the support for the membrane EZ-Fit Manifold and funnel as well as an exit for the liquid

6 Growth Media Substance to provide growing nutrients WL Sterile Ampoule in either liquid or agar form

3 Funnel or Filter Holder Holds the sample during filtration Microfil Funnel Devices

4 Membrane Retains the target microbes contained in EZ-Pak Membranes the liquid sample

5 Petri-Dish and Pad Dishes used to combine membrane Petri-Pad Petri-Dish and media

7 Incubator and Colony Counter Provides controlled conditions to grow microbial colonies which can be counted

Gusmer Wine Seminar: “Microbial Monitoring and Testing: Adhering to best-in-practice procedures and test materials to check the bottling process and product quality” Scan Code to view video or go to www.youtube.com/gusmerwine


https://goo.gl/WMP8GW


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EZ-Pak Membranes Part Number Item Description Qty MSP000814 EZ-Pak filters 0.45 µm black grid 600

EZHAWG474 EZ-Pak filters 0.45 µm white grid 600

EZAABG474 EZ-Pak filters 0.8 µm black grid 600 EZAAWG474 EZ-Pak filters 0.8 µm white grid 600

EZ-Pak with Microfil Funnels Part Number Item Description Funnel Qty MZHAWG101 EZ-Pak filters 0.45 µm white grid 100 ml 150

MZHAWG251 EZ-Pak filters 0.45 µm white grid 250 ml 150

MZHABG101 EZ-Pak filters 0.45 µm black grid 100 ml 150

MZHABG251 EZ-Pak filters 0.45 µm black grid 250 ml 150

Hardware Part Number Item Description Qty MIAC01P01 Microfil single manifold 1

MIAC03P01 Microfil triple manifold 1

EZDISP001 EZ-Pak dispenser 1

MIACFD101 Microfil 100 ml funnel dispenser 1

MIACFD201 Microfil 250 ml funnel dispenser 1

XX6200006 MilliporeSigma filter forceps 1

S-Pak Membranes Part Number Item Description Qty HAWG047S6 S-Pak filters 0.45 µm white grid 600

HABG047S6 S-Pak filters 0.45 µm black grid 600

AAWG047S6 S-Pak filters 0.8 µm white grid 600

AABG047S6 S-Pak filters 0.8 µm black grid 600

RAWG047S6 S-Pak filters 1.2 µm white grid 600

S-Pak with Microfil Funnels Part Number Item Description Funnel Qty MIHAWG100 S-Pak filters 0.45 µm white grid 100 ml 150

MIHABG100 S-Pak filters 0.45 µm black grid 100 ml 150

MIHAWG250 S-Pak filters 0.45 µm white grid 250 ml 150

MIAAWG100 S-Pak filters 0.8 µm white grid 100 ml 150

MIRAWG100 S-Pak filters 1.2 µm white grid 100 ml 150

MIRAWG250 S-Pak filters 1.2 µm white grid 250 ml 150

High Throughput EZ-Pak® System

The EZ-Pak® system is the perfect solution for scaled up, fast-paced processing. This economical system uses pre-sterilized, ready-to-use EZ-Pak membranes on a patented support system. Simply press the dispenser’s lever to unpack and dispense one sterile membrane. The dispenser uncovers and maintains the membrane in the horizontal position until the operator retrieves it with forceps for loading onto the manifold. Cover with a disposable Microfil funnel, pour the sample, and begin the filtration. EZ-Pak membranes are available in various pore sizes and colors so there is an EZ-Pak membrane for every application. Using this system will ultimately result in higher productivity, higher throughput and reduced risk of accidental contamination.

S-Pak Membranes Smaller volume labs may prefer the S-Pak, individually wrapped and pre-sterilized membrane filter disks. Microfil® funnels can be purchased bundled with both EZ-Pak and S-Pak filters for easy ordering. MilliporeSigma’s Microfil manifold is specifically designed for ease of use with funnels.

MilliporeSigma Microbial Monitoring (continued)


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EZ-Fit Manifold, EZ-Pak Curve, EZ-Stream

Part Number Item Description

EZFITMIC01 EZ-Fit single Manifold, for Microfil funnels and membranes

EZFITMIC03 EZ-Fit triple Manifold, for Microfil funnels and membranes

EZFITMIC06 EZ-Fit 6-place Manifold, for Microfil funnels and membranes

EZFITH0LD1 EZ-Fit single Manifold, for rubber stopper tulip

EZFITH0LD3 EZ-Fit triple Manifold, for rubber stopper tulip

EZFITH0LD6 EZ-Fit 6-place Manifold, for rubber stopper tulip

EZCURVE01 EZ-Pak Membrane Dispenser Curve - Li Battery

EZCURVEAC EZ-Pak Membrane Dispenser Curve - AC power

EZSTREAM1 EZ-Stream Universal Pump

The first truly plug-and-play manifold compatible with multiple formats of filtration tulips. The EZ-Fit manifold is designed to be sanitary and low profile, operates with quick connect fittings for easy disassembly or adaptation to meet a variety of needs. No tools are needed for disassembly and all areas are easily cleaned. Works with all formats of reusable or sterile disposable funnels or membrane holders.

The EZ-Pak Curve is the next generation of EZ-Pak sterile membrane dispenser from MilliporeSigma. It features a motion activated sensor for automatic and hands-free dispensing of a sterile membrane for micro-plating or filterability work. The design allows for fast and easy loading of EZ-Pak membrane bands. Compatible with all current EZ-Pak membranes.

The new EZ-Stream vacuum filtration pump is specifically designed for microbiological analysis. The compact design is ideal for both the work bench and the laminar flow hood. The vacuum is provided by a maintenance-free diaphragm. Check valves allow liquids to run directly through the pump. There is no need to use any waste containers normally associated with traditional air pumps or an in-house vacuum, eliminating the need for repeated emptying of heavy waste containers. The EZ-Stream has also been optimized for maximum noise reduction during operation.

MilliporeSigma Microbial Monitoring Tools (continued)

EZ-StreamTM

EZ-Fit TM Manifolds

EZ-Pak® Curve

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CLICK IMAGES BELOW TO VIEW VIDEOS

http://goo.gl/IcSC3f

http://goo.gl/Z1ccNl

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Classic Filtration Setups and Accessories

MilliporeSigma offers a full line of all manifold types, reuseable glassware, including filtering flasks and filter holders, classic vacuum pumps, and other accessories for every lab setup.

Glassware & Hardware

Part Number Item Description Qty

XX2504735 Traditional triple manifold 1

XX2504700 Traditional 6-place manifold 1

XX1004708 Neoprene No 8 stopper 5

XX1004705 1 L vacuum filtering flask 1

XX1004744 4 L vacuum filtering flask 1

XX7100004 Silicone tubing 3/16” ID,140 cm 1

WP6110060 Chemical Duty Vacuum/Pressure Pump, 100volt 1



XX1004700 Glass filter holder with clamp 1

Single Use Filtration Devices Single use devices offer a presterilized and easy-to-use solution for microbial plating; eliminating the need for cleaning, autoclaving and assembling reuseable devices. MilliporeSigma’s Microfil V features a 100-ml funnel with a preloaded membrane. It fits a standard stoppered manifold or filtering flask. MilliporeSigma’s 55+ Monitor features a larger 55 mm membrane, funnel, cellulose pad, and petri dish all in the same device. The funnel portion is removable, after which the device can be incubated as a standard petri dish. The 55+ fits stoppered manifolds and is suitable for liquid culture media.

55+ Monitors Part Number Item Description Qty JBRMHWG05505 Monitor 55+ HAWG white grid 50

JBRMHBG05505 Monitor 55+ HABG black grid 50

Microfil V Part Number Item Description Qty MVHAWG124 Microfil V 0.45 um white grid 24

MVHABG124 Microfil V 0.45 um black grid 24

MilliporeSigma Microfil V

MilliporeSigma Microbial Monitoring (continued)

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Liquid Media and Petri-Pad® Petri Dishes Ready-to-use 2 ml plastic ampoules of sterile liquid media save time and effort when you only have a few samples to culture. No need to prepare media, simply uncap the ampoule and squeeze the sterile media into a Petri-Pad Petri dish’s absorbent pad. Petri-Pad sterile 47 mm petri dishes with preloaded pads come fully assembled and ready to use. Each pad conveniently absorbs 2 ml of liquid media to instantly prepare it to receive an EZ-Pak or S-Pak membrane filter for culturing. Please refer to the application guide on page 51 for details on specific culture media.

Culture Media


MHA00PRY2 Preservative-Resistant Yeast Broth 50

MHA00BSM2 Brettanomyces Broth 50

MHA000P2N Wallerstein Nutrient Broth 50

MHA000P2M m-Green/Schaufus Pottinger 50

MHA000P2D Wallerstein Differential Broth 50

MHA00P2SM Yeast and Mold Selective Broth 50

Petri-Pads & Dishes


PD20047S0 Petri-Pad dish with pad 150

PD20047S5 Petri-Pad dish with pad 600

PD2004700 Petri dish 150

PD2004705 Petri dish 600

Granulated Media


1.10130.0500 Potato Dextrose Agar 500 g

1.05463.0500 Total Plate Count Agar 500 g

1.10673.0500 Orange Serum Agar 500 g

1.05443.0500 Nutrient Broth 500 g

1.05450.0500 Nutrient Agar 500 g

1.10661.0500 MRS Broth 500 g

1.10660.0500 MRS Agar 500 g

1.05397.0500 Malt Extract Broth 500 g

1.00467.0500 RBC Agar 500 g

1.10866.0500 WL Nutrient Agar 500 g

MilliporeSigma’s premium granulated media is now available in North America. Granulated media offers several key advantages over traditional dehydrated media including:

• Each granule contains the exact ingredient proportions • No settling or separation of media ingredients that can lead to inconsistent tests • Faster dissolution • No sticking to glassware that can cause media waste and inconsistent results • Easier to weigh • Reduced dust and inhaling of particles

MilliporeSigma specifies the highest performance criteria available on the market in its media quality certificates.

Additional media formulations and versions available.

MilliporeSigmaGranulated (Dehydrated) Media

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Liquid Ampoule Culture Media Wine Application Guide

Name Part Number Description Incubation Time Typical Colony pH at 25 °C & Temperature Appearance

PreservativeResistant Yeast Broth

Brettanomyces Broth

Wallerstein Nutrient Broth

m-Green/ Schaufus Pottinger

WallersteinDifferential Broth

Yeast and Mold Selective Broth

MHA00PRY2

MHA00BSM2

MHA000P2N

MHA000P2M

MHA000P2D

MHA00P2SM

A low pH selective culture medium for the detection of spoilage microorganisms resistant to acetic acid.

Detection of Brettanomyces. Bacteria and other yeasts are inhibited.

Used to detect yeast and mold.

A low pH culture medium used to detect yeast and mold and other aciduric organisms.

Used to detect and enumerate bacteria present in small numbers in a mixed flora sample. Cycloheximide inhibits the growth of most yeast and mold, allowing bacteria to grow.

Used to detect yeast and mold. Chloramphenicol is used to suppress background bacterial growth.

48 - 72 hrsat 30 °C

5 - 7 days at 25 °C

48 hrs - 5 days for yeast at 20 °C. 35 °C for bacteria.

48 - 72 hr at 28 - 32 °C

48 - 72 hrsat 30 - 35 °C

48 - 72 hrsat 28 - 35 °C

3.6 ± 0.2

3.5 ± 0.2

5.5 ± 0.2

4.6 ± 0.2

5.5 ± 0.2

4.4 ± 0.2

Yellow

Colonies appear small, white and creamy.

Mold can appear non-pigmented to white, with various texture. Yeast appear as creamy, white larger colonies. Bacteria appear blue-green.

Yeast are large green opaque colonies. Mold appears green and filamentous. Bacteria able to grow at this pH form smaller, clear to white colonies.

Bacteria appear small with green-blue color. If cycloheximide-resistant yeast grow, they are creamy, green white.

Yeast appear as large green and opaque colonies. Mold is green and filamentous.

Note: Ampoules must be stored at 2 - 8 °C

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Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice by Dr. Charles G. Edwards

One of the most useful books for beverage microbiology. A “must-have” for microscopic examination and visual identification of microorganisms and sediments in wines, beers and juices!

Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice is a microscope companion book that includes over 30 different species of yeast, bacteria, and mold commonly associated with beverages, as well as frequently encountered sediments. This book is an extensive compilation of photographs and reference information printed on durable, spill-resistant paper and spiral bound so the pictures lie flat when in use with a microscope.

The microorganisms were obtained from culture collections located around the world. Each organism is featured in three photographs: (1) a typical colony grown on commercially available culture media, (2) a color stain, and (3) a phase contrast view of the microorganisms grown in wine, beer or juice.

This volume includes translations of the following languages: English, French, German, Italian, Spanish and Chinese. Therefore, it is an essential resource for winemakers worldwide. It’s a comprehensive reference book that will quickly become a standard for any technical wine library.

Published by WineBugs LLC, 2006

Microscope CompanionReference Book

Available exclusively through Gusmer Enterprises. (quantity discounts available)

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Common UseLab ChemicalsChemical Comments Shelf Life Size Size Call for PricingCopper Sulfate & Other Sulfide Chemicals For treating sulfide odors see Sulfide Detection/Treatment Kit 10% solution (15 ml / 1,000 gal = 0.1 ppm as Cu) 2 yrs 1 L 1% solution (150 ml / 1,000 gal = 0.1 ppm as Cu) 2 yrs 1 L Hydrogen Peroxide 30%*[HM] For A/O SO2 test 1 yr in fridge 125 ml 500 ml pH Buffers pH 4.00 or 7.00 Color coded, prepared to NBS standards. 6-12 months 1 L

Phenolphthalein 1% Indicator for TA test and VA test indefinite 250 ml *[HM]Phosphoric acid 25% For A/O SO2 test indefinite 1 L *[HM]Ripper SO2 Test Iodine 0.02 N VERY light sensitive. Protect from light. standardize often 1 L Sodium hydroxide 1 N VERY caustic. Caution! 1 yr 1 L *[HM] Starch 1% Indicator for Ripper SO2 test until moldy 1 L Sulfuric acid 25% VERY corrosive. Caution! indefinite 1 L *[HM]Sodium hydroxide For titration, specify strength. 1 yr 1 L

0.01 N for A/O SO2 test 0.067 N for VA & TA tests 0.10 N for TA tests

*[HM] - Hazardous Materials Prices and product offering subject to change without notice.


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FOSS OenoFossTM

Instant Quality Control Made Easy Gusmer is proud to be the North American distributor and authorized service agency for the OenoFoss. The OenoFoss is a compact, simple-to-use analytical instrument that provides instant analysis for winemakers. Two minutes is all it takes to measure the key analytics required to monitor harvest parameters, alcoholic and malolactic fermentation parameters, and general wine quality parameters. It only takes a few drops of juice, fermenting juice or wine.

Unlimited testing when you want it, with virtually no cost per test, means better insight to drive quality into the process. The OenoFoss is easily mastered, fast and economical, and doesn’t require lab reagents. Relied on by winemakers for accurate, repeatable results, the OenoFoss has a proven track record for building a wealth of objective information on which to base your processing decisions. Available parameters can be added to your system as needed for a tailored system that fits your needs.

OenoFoss Measuring Capabilities Calibrations Analysis Performance Range Unit Must Calibration Brix 12.0 - 27.0 °Brix pH 2.6 - 4.0 pH Volatile Acid 0 - 0.06 g/100 ml Total Acid (to pH 8.2) 0.3 - 1.8 g/100 ml NOPA 31 - 346 ppm Ammonia 21 - 160 ppm YAN Calculated ppm Density 1.04 - 1.15 g/ml Gluconic Acid 0.03 - 4.63 g/l Malic Acid 0.1 - 7.26 g/l Tartaric Acid 0 - 1.17 g/100 mlMust Under Fermentation Calibration Glucose+Fructose 0 - 24 g/100 ml pH 2.6 - 4.0 pH Total Acid (to pH 8.2) 0.3 - 1.0 g/100 ml Malic Acid 0 - 7 g/l Volatile Acid 0 - 0.06 g/100 ml Ethanol 0 - 13 Vol %Finished Wine Calibration Glucose+Fructose 0 - 2.5 g/100 ml pH 2.6 - 4.0 pH Total Acid (to pH 8.2) 0.15 - 1.1 g/100 ml Malic Acid 0 - 7 g/l Volatile Acid 0 - 0.12 g/100 ml Ethanol 9 - 16 Vol % Density 0.99 - 1.01 g/mL Lactic Acid 0 - 0.463 g/100 ml Glucose 0.002 - 1.065 g/100 ml Fructose 0.015 - 1.02 g/100 ml OD 280 0 - 85 AbsorbanceSweet Wine Calibration Glucose+Fructose 0 - 40 g/100 ml pH 2.9 - 4.0 pH Total Acid (to pH 8.2) 0.3 - 1.0 g/100 ml Malic Acid 0 - 5.2 g/l Volatile Acid 0 - 0.12 g/100 ml Ethanol 7 - 19 Vol %Color VIS Module Color Absorbance at 420 nm 0 - 1.2 Color Absorbance at 520 nm 0 - 3.0 Color Absorbance at 620 nm 0 - 0.6

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How does it work?

The OenoFoss wine analyzer uses Fourier Transform Infrared (FTIR) technology, a proven technology widely used for years to determine wine chemistry.

Once the ‘Start’ button is pressed, the OenoFoss executes numerous steps to deliver precise results in two minutes.

First, the sample is scanned by mid-infrared light at two different path lengths using a Michelson interferometer. Wine components, such as ethanol and organic acids, absorb portions of the light during the scan. The scans are received by a detector and converted into digital interferograms.

After the interferograms are collected, an algorithm based on Fourier mathematics transforms the interferogram frequency data into single beam spectra.

By generating spectra at two different path lengths, potential sources of interference, such as scratches in the cuvette windows or internal moisture are compensated for, and a single corrected spectrum is generated.

Patented calibration models developed and validated by FOSS using partial least squares (PLS) regression algorithms are used to transform the spectrum into wine chemistry values. These values are displayed on the computer screen.

Peace of Mind Using proven and widely accepted technology, known algorithms, and validated prediction models, the OenoFoss wine analyzer provides precise and reliable wine chemistry analysis at the push of a button. Enjoy peace of mind with results you can trust.

Contact your Gusmer representative for more information to arrange for a demonstration.

“ This ingenious device saves time and produces reliable and consistent results every time I use it. The OenoFoss saves money too considering how long it took before to run tests manually with other lab equipment. During harvest, juice samples could be run quickly allowing the winemaker to make decisions in an efficient manner. I love the OenoFoss and am so glad Renwood Winery made the decision to invest in this great tool! ”Laura Bratsch, Lab Technician Renwood Winery - Plymouth, CA

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Scan QR code to view demonstration video.

Gusmer Wine Seminar: “The use of FTIR analysis for grape sampling, juice and fermentation applications”


CLICK IMAGES BELOW TO VIEW VIDEOS

https://goo.gl/SdpY9

https://goo.gl/1tkVuM


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FOSS WineScanTM

One Product. An Entire Laboratory. Gusmer Enterprises is excited to announce that we have expanded our existing partnership with FOSS to include the WineScan analytical platform. The WineScan has been the wine industry’s preeminent analytical technology for nearly 15 years, used by most major wineries and outsourced analytical labs. As much as 50 percent of wine produced in the United States is analyzed on WineScan units. The recently released WineScan Flex and WineScan SO2 models continue to innovate wine testing by offering a suite of ready-to-use calibrations, now including Free and Total SO2 analysis.

WineScan Demonstrations Available Gusmer Enterprises’ Napa lab facility has the WineScan SO2 on site and available for demonstrations. Bring in your wines for a trial to see what the WineScan offers.

To request a demonstration please contact the Gusmer Napa Lab facility:

640 Airpark Road, Suite D Napa, CA 94558 Phone: 707.224.7903 Fax: 707.255.2019 8:30-5:00, M-F PST

Must Parameters Must Under Fermentation Parameters Finished Wine Parameters

Note: Additional parameters can be created using FOSS’ powerful software.

Brix Density Malic acid pH Tartaric acid Total acidity Ethanol Gluconic acidGlycerol

Alpha amino nitrogen Ammonia Extract Fructose Glucose Lactic acid Potassium Reducing sugar Volatile acidity

Free SO2 Total SO2 A420 A520 A620 Citric acid CO2 Density Ethanol Fructose Gluconic acid Glucose

Glucose+Fructose Glycerol Lactic acid Malic acid pH Reducing sugar Sorbic acid Tartaric acid Total acidity Folin C (Total polyphenol) Volatile acidity

CO2 Density Ethanol Glucose+Fructose Malic acid pH Reducing sugar Total acidity Volatile acidity

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Unequaled Technology The WineScan measures multiple parameters of wine and must using Fourier Transform Infrared (FTIR) technology to scan a liquid sample. This same FTIR technique is used to measure SO2 levels by simultaneously scanning both the liquid wine sample and SO2 in the gas evaporated from it. This new and unique gas detection technology provides both free and total SO2 results in just over one minute. The information gained from both the liquid and gas phases provides the basis for an accurate measurement. During times when you only need the traditional liquid parameter results you can switch off the SO2 gas phase measurement and get your results in only 30 seconds.

Results for free and total SO2 are delivered to a computer screen alongside the many other quality parameters provided by the WineScan. This provides a convenient onscreen comparison against other parameters of potential interest - such as pH and ethanol - in combination with SO2. The instrument software makes it easy to look into different aspects of data with a range of user definable views.

The WineScan is a complete wine analysis solution, providing rapid routine analysis of all critical wine parameters in one package that allows you to:

• Determine sugar levels for deciding when to pick for harvest

• Achieve the right balance between sugars and acids

• Measure yeast assimilable nitrogen (YAN) for avoiding stuck fermentation

• Measure volatile acidity

• Obtain a full picture of your wine with powerful combinations of parameters available simultaneously

Ready-made calibrations for wine, must under fermentation, and must cover most quality parameters of all major types of wine. Other options include:

• WinISI™ software package facilitates development of customized calibrations or new parameters

• A420, A520 and A620 color analysis by visible spectroscopy

• Integrated autosampler for automated analysis

Scan code to view video

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Our laboratory, equipped with the best analytical equipment and staffed with a diverse group of qualified technicians, is an important part of our “Service with Knowledge”®. Our staff is TTB Certified for several panel types and we ensure the quality of our services as a member of a worldwide interlaboratory testing program endorsed by the ASEV. As part of Gusmer’s technical resources involved in product development, testing and application support, we have a team with expertise in Analytical Chemistry, Enology, Microbiology, Food Science and Applied Bio Technology. If our lab helps you identify a wine problem, we often have information on products,technology or operations that can help resolve that problem, now and in the future.

Please consider us for your analytical lab needs and get a first hand experience of our “Service with Knowledge”®.

How to Submit and Ship SamplesGrape and Juice Samples: Grape clusters may be refrigerated and sent with a cooler pack. Juice and fermenting samples may be dropped off at our facility. We recommend that juice samples be dropped off at our location to prevent fermentation in shipment. If samples must be sent, use a plastic bottle, only one quarter full, in several sealed plastic bags and with a large cooler pack.

Cellar Samples & Bottled Wines: Make sure you take a representative sample of your wine. This often requires mixing the tank or barrel. Composite samples can be used periodically and only if there are no signs of undesired activity. For microbial analysis it is particularly important to use a sterile container and that the sample is taken from a well mixed tank or barrel. An unopened bottle is required for post-bottling microbial analysis.

Preparing and Sending Samples: • In order to ensure the most accurate analysis, please send full (topped) containers of wine. Durable plastic is

preferred to avoid glass breakage.

• Submit a completed Analysis Request Form with your samples. Make sure to add current information regarding how you wish to be contacted with the test results.

• If specific label information (vintage, variety, appellation, etc.) is required on the lab report, please make sure that this information is supplied on the sample request form.

• Samples may be sent via UPS, Fed Ex or dropped off in person at our lab. The US Postal Service does not accept or ship products with alcohol.

• All samples for analysis must be sent to Gusmer Analytical Services, 640 Airpark Road, Suite D, Napa, CA 94558.

If you have questions regarding samples for analysis or sampling procedures, please call our Napa Laboratory at 707.224.7903, extension 309. The minimum analysis charge is $25. Discounts are available for 10 or more samples of the same test.

Gusmer Napa LaboratoryChemical and Microbial Analytical Services

Gusmer Enterprises Napa Laboratory

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Filtration Test Is this the right filter sheet for my wine? The Filtration Test will provide you with pre- and post-filtration NTU readings as well as a recommended filter sheet specification for optimal filtration. To complete a Filtration Test we will need your current filter sheet specifications and total lot volume. Sample volume can then be calculated. We also offer multi-sheet testing for customers who would like pre- and post-filtration NTU reading on a number of different filter sheets. We only require additional filter sheet specifications and samples of wine.

Single sheet test $60 / Multi-sheet tests $100

Export Panel We have TTB certified chemists to perform the required analysis and help prepare the VI-1 form for export. Please call 707.224.7903 to discuss your needs, and for further information.

Sulfide Detection Many wines are flawed with the off-aromas of sulfides. These compounds range from hydrogen sulfide and mercaptans to the higher molecular weight disulfides. The lower weight compounds tend to be treatable with copper alone, while the higher weight compounds first require treatment with ascorbic acid. Our Sulfide Detection and Treatment Panel uses varying levels of ascorbic acid and copper sulfate, followed by sensory trials to determine the nature and treatment of sulfide problems. See the following pages for prices.

Membrane Filterability Will my wine prematurely clog my sterile membrane? The Membrane Filterability test will provide a “clogging index”- a numerical value that will tell you if the wine is ready to be sterile filtered or if further depth filtration is needed. The test requires 500 ml of wine and should be done not more than 5 days prior to sterile filtration/bottling.

Membrane filterability test $40.00

Juice Panels and Organic Acids We offer two harvest juice panels - our regular juice panel and an extended juice panel that contains an organic acid profile (analyses shown on following pages). The organic acid profile will quantify tartaric, malic, lactic, acetic, succinic, and citric acid. The organic acid profile can be done on any sample. See the following pages for prices.

Gusmer’s Analytical Laboratory

“ Gusmer’s analytical services have been with us since the beginning of Six Hands Winery. We have always depended upon them for up to date technical advice on new and existing products and extensive analytic wine testing. We rely on Gusmer to help us make the best decisions possible for our products and ultimately our customers reap those benefits. ”

Peter Marks, Winemaker Six Hands Winery - Walnut Grove, CA

Gusmer LaboratorySpecial Tests & Panels

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Click here for quick access to the Analysis Request Form, please scan this QR code.

http://goo.gl/5lEiaM




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Rapid Wine and Juice AnalysisNapa and Windsor LaboratoriesGusmer is now offering wine and grape juice analysis at our Napa and Sonoma Store (Windsor) locations. We provide an OenoFoss and WineScan at each location for fast analysis of your samples. Send your sample to either facility for complete and accurate analysis including SO2.

Pre-Harvest samples can be tested to help predict optimal picking times. You can determine nitrogen availability in your juice so your ferments are clean and complete. Monitor several parameters monthly to insure your wines are progressing in the cellar.

Gusmer’s new pricing on the Rapid panels start at $40 per panel for wine and juice samples with up to 10 different parameters. See the Rapid panels available below in the table. Contact your Gusmer sales representative to learn about discounts when you submit several samples per month.

Try our Rapid panels in Napa 707.224.7903 or the Sonoma Store 707.836.1056 for your analytical lab needs and rapidly get a first hand experience of Gusmer’s “Service with Knowledge”®.

FTIR technology by FOSS includes the OenoFoss and the WineScan. They are the leading analytical technology in the wine industry and outsourced analytical labs all over the world.

Scan code to view video

Grape and Juice Panels Analysis includes: Brix, pH, Volatile Acid, Total Acid, Malic Acid, NOPA, Ammonia, YAN

Wine Panel Analysis includes: Glucose+Fructose, pH, Total Acid, Malic Acid, Volatile Acid, Ethanol, Free and Total SO2

Panels Analysis Volume Price

Rapid Grape Juice (FOSS) Brix, pH, VA, TA, Malic, NOPA, Ammonia, YAN 50 ml $ 40

Rapid Wine (FOSS) TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density 50 ml $ 40

Rapid Wine SO2 (FOSS) Free SO2, Total SO2, TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density 50 ml $ 40

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General Juice/Wine Panels

Bottling Panels

Type Description Analysis Volume Call for Price

Juice Panel Provides winemakers with information Brix (refractometer), TA, pH, Yeast Assimilable Nitrogen 125 ml needed to adjust nutrient levels; recommendations (YAN includes NOPA & Ammonia Nitrogen Analysis) regarding Brix adjustment (if necessary) are and Nutrient Recommendation also offered. Extended Juice Panel Includes the analysis above and Organic Acid Profile (acetic, citric, malic, tartaric) 175 ml Cellar Monitors the status of your wine in cellar. VA, pH, Malic Acid, Free & Total SO2, 125 ml Panel We advise that it be performed every SO2 Recommendation 4-6 weeks. Included with this analysis is a free SO2 recommendation.Problematic Assists winemakers in determining the Alcohol, VA, pH, Free & Total SO2, 125 ml MLF Panel cause of sluggish ML fermentation. We Malic Acid, Microscopic Exam will suggest a course of action to encourage complete malic acid conversion.Basic Wine Provides winemakers with the basic Alcohol, VA, TA, pH, Free & Total SO2 250 ml Chemistry analytical information they need to make informed adjustments to their wines. Comprehensive Is created to provide an overview of a Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid, 375 ml Wine Panel wine’s analytical and microbial status. and Glucose/Fructose, Sensory Evaluation, Microscopic ExamStuck/Sluggish Assists winemakers in determining the Alcohol, VA, pH, Glucose/Fructose, 375 ml Fermentation Panel cause of a sluggish/stuck fermentation. Microscopic Exam, Yeast Viability We will suggest a course of action to encourage fermentation completion.Rapid Grape Juice Rapid Juice analysis using Foss OenoFoss Brix, pH, TA, VA, Malic Acid, Yeast Assimilable Nitrogen 50 ml

& WineScan instruments using FTIR technology. (YAN includes NOPA & Ammonia Nitrogen Analysis)Rapid Wine Rapid Wine analysis using Foss OenoFoss pH, TA, VA, Malic Acid, Glucose/Fructose, Alcohol, Density 50 ml

& WineScan instruments using FTIR technology.Rapid Wine SO2 Rapid wine analysis using Foss OenoFoss Free & Total SO2, pH, TA, VA, Malic Acid 50 ml

& WineScan instruments using FTIR technology. Glucose/Fructose, Alcohol, Density

Export Panel We offer wine analysis for export. Please call the lab for more information. 707.224.7903

Type Description Analysis Volume Call for Pricing

Pre-bottling Provides critical information regarding the Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid and 375 ml chemical and microbial stability of a wine Glucose/Fructose, Microscopic Exam, Direct Culture prior to bottling. for Spoilage Organisms (Brettanomyces, Pediococcus, Acetobacter) White wine analysis includes the above and 375 ml Heat (protein) and Cold (freeze) stability Post-bottling Evaluates the effectiveness of sterile Alcohol, pH, Free & Total SO2, Membrane Culture 750 ml filtration and determines if contamination has for Sterility occurred on the bottling line. An unopened bottle is required for post-bottling microbial analysis.

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Chemical TestsType Analysis Volume Call for Pricing

Juice Analysis Brix, Refractometer (juice/must) 5 ml Brix, Hydrometer (must/wine) 250 ml pH 50 ml Total Titratable Acidity 50 ml YAN (Ammonia Nitrogen + NOPA) 50 ml Organic Acid Profile (acetic, citric, malic, tartaric) 50 ml

Grape Sample Prep Acid Analysis Total Titratable Acidity 50 ml Volatile Acidity 50 ml Acetic Acid 50 ml Malic Acid 50 ml pH 50 ml Wine Adjustment Trials (acidification or de-acidification) 500 ml Citric Acid 50 ml Tartaric Acid 50 ml Organic Acid Profile (wine) (acetic, malic, succinic, tartaric) 50 ml Sorbic Acid 50 ml Sugar Analysis Brix, Hydrometer 250 ml Brix, Refractometer 5 ml Glucose+Fructose, enzymatic (reported separately) 50 ml Chemical Analysis Alcohol, NIR 100 ml CO2 250 ml Ethyl Acetate 50 ml

Methanol 50 ml Free SO2 50 ml Total SO2 50 ml Free & Total SO2 50 ml Copper (ICP/MS) 50 ml Iron (ICP/MS) 50 ml Lead (ICP/MS) 50 ml Potassium (ICP/MS) 50 ml Total Extract 50 ml Fining/Filtration Cold Stability, modified mini contact (UC Davis conductivity) 250 ml Cold Stability, freeze/thaw 50 ml

Heat Stability (protein), Incubation only 50 ml Bentonite Fining Trials, Set of 5 (Vitiben) 375 ml Filterability Variable, call for info Membrane clogging index 500 ml Turbidity 20 ml Sensory Evaluation An evaluation for defects including haze, statement of 375 ml off-flavors/aromas, description of overall balance between fruit/acid/tannin, judgment of typical varietal characteristics and of overall character.

Sulfide Detection Sulfide detection and treatment is implemented through the use 750 ml and Treatment of varying levels of ascorbic acid and copper sulfate followed by sensory based trials to determine the nature of, and treatment

for, sulfide problems.

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Procedure Comments Volume Call for Pricing

Microscopic Exam Scan for microbes and debris (plating may be recommended to determine viability) 2 ml Culture, Direct Yeast/mold & bacteria (includes Dekk./Brett.) 2 ml Dekkera/Brettanomyces only 2 ml Wine Spoilage* 2 ml *(Brettanomyces/Pediococcus/Acetobacter)Culture, Yeast/mold & bacteria (includes Dekk./Brett.) Membrane Filtration 250 ml

Wine Type Description Culturing Method

Unfiltered Cloudy Direct culture Unfiltered barrel samples* May be cloudy Direct cultureClear/Filtered bottled samples Clear, < 2 CFU/ml Membrane filtration

Microbe Typical Growth Time Final Count

Saccharomyces 1 - 2 days 7 days Zygosaccharomyces* 1 - 2 days 7 days Surface film yeasts 1 - 2 days 7 days Dekkera/Brettanomyces 3 - 5 days 10 days Acetobacter 2 - 4 days 7 days Oenococcus 4 - 6 days 7 days Pediococcus 4 - 6 days 7 days Lactobacillus 7 days 7 days

Microbiological ServicesMicrobiological Tests

Selecting A Culturing Method

Microbe Growth In Culture

* Since cells tend to settle at the bottom of barrels, we recommend stirring prior to sampling.

Zygosaccharomyces

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Increased knowledge of the role SO2 plays in wine can provide winemakers with a better understanding of the effects of proper additions. It is important to know the Total SO2 and the Free SO2 of the wine being adjusted. Total SO2 includes both Free SO2 and Bound SO2 . Bound SO2 is SO2 that is bound to other compounds in wine, like acetaldehyde, and does not provide significant antimicrobial or antioxidant protection. Free SO2 consists of three species: molecular SO2, bisulfite (HSO3

-), and sulfite (SO32-).

Of these three species, molecular SO2 possess the antimicrobial and antioxidant properties. The concentration of these species is pH dependent (refer to graph below), which is why pH should always be taken into account when calculating SO2. At low pH levels, molecular SO2 is the dominant form. Bisulfite is the dominant form at the pH levels of most wines (3.0 – 4.0). Sulfite exists as the dominant species at higher pH’s (>7.0).

Molecular SO2 is responsible for the antimicrobial effect in wines and produces an indirect antioxidant effect by inhibiting oxidase enzymes. Literature suggests a molecular SO2 level of 0.8 ppm for white wines at bottling, and a molecular SO2 level of 0.5 ppm for red wines at bottling. These are general guidelines and each wine is unique, and other considerations should be taken into account before making SO2 decisions and additions. Wines with a higher pH may need to have the pH corrected before making SO2 additions.

The chart below shows the distribution of Free SO2 species at various pHs and the level of Free SO2 required to achieve the target molecular SO2 level.

CalculatingMolecular SO2

Gusmer is a distributor of potassium metabisulfite manufactured by BASF. Orders can be placed through your local Gusmer representative.

pH %SO2 %HSO3- %SO3 0.8 ppm 0.5 ppm2.90 7.5 92.5 0.009 11 ppm free 7 ppm free2.95 6.6 12 73.00 6.1 93.9 0.012 13 83.05 5.3 15 93.10 4.9 95.1 0.015 16 103.15 4.3 19 123.20 3.9 96.1 0.019 21 133.25 3.4 23 153.30 3.1 96.8 0.024 26 163.35 2.7 29 183.40 2.5 97.5 0.030 32 203.45 2.2 37 233.50 2.0 98.0 0.038 40 253.55 1.8 46 293.60 1.6 98.4 0.048 50 313.65 1.4 57 363.70 1.3 98.7 0.061 63 393.75 1.1 72 453.80 1.0 98.9 0.077 79 493.85 0.9 91 573.90 0.8 99.1 0.097 99 623.95 0.7 114 714.00 0.7 99.2 0.122 125 78

Distribution of free SO2 at various pH’s

*Adapted from: Enology Briefs I (#1), Feb/Mar 1982. University of California Cooperative Extension

Free SO2 needed to achievemolecular SO2 of:

2-

100%

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pH

Dissociation of SO2 at Various pH Levels

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West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com

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Terms of Sale Our terms are Net 30 days for established accounts. For those without an account, cash or credit cards are welcome.

Credit Cards We accept Visa, MasterCard and American Express.

Return Policy We offer credit if products are returned unopened, undamaged within 15 days of shipment. Please call for RA # (return authorization number). A restocking fee may apply.

Placing Orders Most orders are shipped within 24 hours of receipt. You may place your order by telephone or fax. Your order will ship from the closest location holding the requested inventory.

Shipping Most orders are sent via UPS. For more detailed information about UPS services and restrictions, go to www.ups.com. Larger shipments are shipped by common carrier.

Shipping Hazardous Materials Hazardous materials are shipped the most economical way possible in accordance with carrier and DOT regulations. Prices normally include packaging; however, special packing charges may be added for hazardous materials. Because of federal and international Hazmat shipping regulations, special DOT-approved shipping boxes and additional paperwork are involved in shipping all chemicals marked “HM.” For this extra handling, there is a $35 surcharge for each Hazmat ground parcel. Only one Hazmat class may be included in each parcel. If an order contains items in more than one Hazmat class, each class must go in a separate package, each with a separate Hazmat surcharge.

Notes All carbon must be shipped by truck. UPS will not handle it. Gusmer Enterprises, Inc. puts forth this catalog in good faith but makes no guarantee, expressed or implied, concerning the use or misuse of the products or data listed within.

Prices and product offering subject to change without notice.

To place your order for these products and other processing supplies please contact your local Gusmer Enterprises representative or call your local Gusmer office. Supplemental technical information is available online.

www.gusmerwine.com

We believe that giving back to our local communities is equally as important as our promise to provide outstanding products and Service with Knowledge®. Our employees and leaders are dedicated to giving back through business and community activities, which help make our cities better places to live and work. Gusmer Enterprises is thrilled to support and contribute to the following organizations who are truly making a difference in our communities.

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