Gusmer Wine Catalog 2026-27

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Your Partner in Winemaking Excellence A Consultative Partnership At Gusmer, we know that crafting exceptional

Gusmer Product Offerings Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 26

BevReady ® Filter Cartridges Pg 39

wines requires more than quality products—it takes collaboration, expertise, and trust. That’s why we approach every relationship with a consultative mindset, working alongside you to understand your goals and challenges. Our team of technical experts brings decades of experience to the table, offering guidance and solutions tailored to your unique process.

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Micro Essentials TM Fermentation Nutrients Pg 12

Cellupore CSF Sheet Series Pg 24 ------------------------------------------------------------------------------------------

Always Here to Support You With six strategic locations across the U.S., including three manufacturing sites, technical sales team, applications support, and dedicated customer service team, we are uniquely positioned to provide the reliable service, technical insights, and timely delivery you expect from a trusted partner.

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Bio Select ® Micro-Granulate Enzymes Pg 15

Gusmer Employee Spotlight: Customer Service Laurie Miller Customer Information Manager

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Cellu-Flo Filter Fibers Pg 28

Laurie’s journey with Gusmer began 35 years ago as a receptionist. Over time, she transitioned into the customer service and accounting department, and today she proudly serves as our Customer Information Manager. Laurie is an integral part of the Gusmer team and exemplifies leadership in every sense of the word. Known for her bubbly personality and positive attitude, Laurie’s dedication and decades of experience are truly invaluable. Her meticulous attention to detail and commitment to customer satisfaction continue to drive excellence and reinforce the values that define Gusmer.

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Oak Avantage ® Oak-Mor ® Pg 20

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Carbac ® Carbon Filter Media Pg 27

Gusmer Manufacuring Locations

Gusmer is proud to partner with the following companies

Fresno, CA

Waupaca, WI

Hickory, NC

You Are the Reason We Do What We Do When challenges arise—as they inevitably do in winemaking, our team is ready to step in. We take pride in being responsive, resourceful, and dedicated to getting you what you need, when you need it. Thank you for choosing Gusmer as your trusted partner. Together, let’s continue to innovate and elevate the art of winemaking.

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Table of Contents Information & Ordering Facility Locations and Technical Sales Reps...................3 Products Yeast. ................................................................................4-9 Yeast Chart.....................................................................5 Novonesis Yeast..........................................................6-7 Renaissance Yeast.....................................................8-9 Malolactic Bacteria.......................................................10-11 Novonesis ML Bacteria...........................................10-11 Nutrients....................................................................... 12-14 Gusmer Micro Essentials TM Nutrients.................... 12-14 Enzymes.......................................................................15-19 IFF Liquid Enzymes ............................................. 15-17 BioSelect ® Micro-Granulate Enzymes........... 15-17 Lysozyme......................................................................19 Processing Aids.................................................................19 Divergan ® F (PVPP).....................................................19 Oak Products................................................................20-23 Gusmer Oak & Arôbois Arôneo Oak.................... 20-23 Filtration.........................................................................24-31 Gusmer CSF Sheet Series....................................24-25 Cellu-Stack ® Filters and Housings..............................26 Carbac ® Carbon Filter Media......................................27 Cellu-Flo Fiber Filter Aids.............................................28 BevReady ® Filter Cartridges.......................................29 Bucher Vaslin Cross Flow Filters..........................30-31 Process Sensors.........................................................32-33 Hamilton Inline Sensors...............................................32 Hamilton Cell Density Measurement..........................33 Microbiology................................................................. 34-38 MilliporeSigma Process Monitoring Tools.............34-37 MilliporeSigma MVP Icon............................................38 Laboratory.....................................................................39-40 CDR WineLab ® . ........................................................... 39 Sysmex CyFlow TM RI-300............................................40 Services / Chemicals Gusmer Analytical Services.............................................41 Panels and Individual Tests........................................41-43 Cellar Chemicals & Lab Chemicals.................................43 Analytical Services FAQs.................................................44

Gusmer Technical Sales Representative by area

Featured Products

Central California, Fresno & Merced County Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast California, Kern & Kings County Kyann (Varvel) Romag (Paso Robles, CA) — 805.956.0613 kromag@gusmerenterprises.com Napa County California Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Northern California, Sonoma/Mendocino Counties Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Southern California, Nevada, Arizona Eric Templeton (Torrance, CA) — 213.944.9166 etempleton@gusmerenterprises.com Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311 cwebster@gusmerenterprises.com

Midwest, Colorado, Upper Western States Eric May (Denver, CO) — 720.703.3813 emay@gusmerenterprises.com Kentucky, Tennessee Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Texas & Lower Midwestern/Eastern States Jill Gallegos (Hutto, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Northeastern States, Eastern Canada Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Eastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com

NEW

Gusmer Oak-Mor ® Light and High Toasted Oak-Mor ® Pg 21

Gusmer Filter Cartridges BevReady ® Filter Cartridges Pg 29

GUSMER LOCATIONS: To place an order please contact us at: cs@gusmerenterprises.com or 866.213.1131

Gusmer Napa - Analytical Services & Fermentation Research Center 640-D Airpark Road Napa, CA 94558 Phone: 707.224.7903

Gusmer Sonoma & Analytical Services 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056

Fresno Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692

Mountainside 1167 Globe Avenue Mountainside, NJ 07092 Phone: 908.301.1811

Hickory Manufacturing Facility 1774 Lutetium Circle SE Newton, NC 28658 Phone: 828.994.0105

Waupaca Manufacturing Facility 1401 Ware Street

Gusmer Filtration Media Gusmer CSF Sheet Series & Cellu-Stack ® Filters Pg 24-26

Waupaca, WI 54981 Phone: 715.258.5525

Gusmer Employee Spotlight: Making their mark in the Wine industry Daniel Gusmer Program Scientist – Fermentation Development Daniel joined Gusmer in September 2020, as part of a multidisciplinary team of biochemists and analytical scientists, Daniel leverages intelligent experimental design, parallel fermentation systems, and advanced analytical tools to drive product development from initial concept through early production. He earned his B.S. in Fermentation Science and Technology from Colorado State University and is deeply fascinated by the intricate role of microbes in fermentation—their diverse inputs and outputs. Daniel’s expertise spans process flow development and control, brewing, winemaking, yeast management, flow cytometry, and more.

Sysmex Flow Cytometer CyFlow TM RI-300 Pg 40

As Product Manager and recognized expert for the Sysmex CyFlow RI-300 unit, Daniel is available to conduct both in-person and virtual demonstrations offering an engaging way to explore the applications of flow cytometry. These sessions are designed to give hands-on insight into how the technology can be leveraged for microbial analysis and process optimization, making it easier to understand its value in fermentation and beyond.

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Three of Stages of Wine Fermentation

Non- Saccharomyces & Saccharomyces Yeast Catalog Guide

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

Optimum Temperature Range °C °F

Conversion Factor (g/L sugar for 1% alcohol)

Recommended Dose Rate g/hL lbs/1000 gal

Relative Nitrogen Needs

Treatment Volume hL gal

Product / Yeast Strain

Pack Size

Fermentation Speed

Alcohol Tolerance

Lag/ Phase

FrootZen (Frozen) Pichia kluyveri FrootZen (Freeze-Dried) Pichia kluyveri Concerto Lachancea thermotolerans Octave Lachancea thermotolerans

500 g

1320

0.8 15 - 25 59 - 77 16.8

Slow

6% Medium Short

• Sugar to alcohol conversion with Saccharomyces yeast • Malic acid to lactic acid conversion with malolactic bacteria

375 g

660

1.25 15 - 25 59 - 77 16.8

Slow

6% Medium Short

FERMENTATION STAGE

500 g

528

2.1 15 - 25 59 - 77 16.8

Slow

10% Medium Medium

Flavor Aroma Modification

Alcoholic Fermentation

Malolactic Fermentation

Day 1 to 3

Day 4 to 7

Day 8 to 21

Medium - Long

500 g

660

1.7 15 - 25 59 - 77 17.0

Slow

11% Medium

Malolactic Bacteria

Novonesis FrootZen (Frozen) FrootZen (Freeze Dried) Concerto Prelude Octave Non- Saccharomyces

Renaissance Yeast Saccharomyces

Prelude Torulaspora delbrueckii

Novonesis Viniflora Oenos Viniflora Oenos 2.0

Medium - Long

500 g

528

2.1 15 - 25 59 - 77 16.8

Slow

9% Medium

Culture Strains

Viva Brio

Muse

Allegro

Avante Bella Bravo TR - 313 Ossia (organic)

Melody S. cerevisiae, L.thermotolerans, T. delbrueckii Merit Saccharomyces cerevisiae Jazz Saccharomyces cerevisiae Viva Saccharomyces cerevisiae bayanus Allegro Saccharomyces cerevisiae bayanus Avante Saccharomyces cerevisiae Muse Saccharomyces cerevisiae Brio Saccharomyces cerevisiae Ossia Saccharomyces cerevisiae hybrid Bella Saccharomyces cerevisiae Bravo Saccharomyces cerevisiae TR-313 Saccharomyces cerevisiae

500 g

528

2.1 15 - 28 59 - 82 17.7

Medium 17% Medium Medium

Viniflora CH11 Viniflora CH16 Viniflora CH35 Viniflora CiNe

Novonesis Merit Jazz

500 g

660

1.7 15 - 30 59 - 86 17.7

Fast

17% Medium Short

Novonesis Melody Mixed Cultures

500 g

528

2.1 15 - 30 59 - 86 17.7

Fast

16% Low Short

500 g 10 kg

14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400 14 - 20 280 - 400

370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600 370 - 530 7,400 -10,600

20 - 35 1.7 - 2.9 14 - 28 57 - 82 16.9

Medium 16% Medium Short

*Simultaneous

Three Stages of Fermentation

500 g 10 kg

20 - 35 1.7 - 2.9 15 - 28 59 - 82 16.3

Medium 16% Medium Short

**Sequential

500 g 10 kg

Low - Medium

Medium - Fast

Short

17%

20 - 35 1.7 - 2.9 18 - 35 65 - 95 16.4

Mixed Cultures

Malolactic Bacteria

Non- Saccharomyces

Saccharomyces

500 g 10 kg

Medium- High

Short

20 - 35 1.7 - 2.9 18 - 25 65 - 77 16.6

Medium 16%

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 Novonesis 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

500 g 10 kg

Medium - Fast

16% Medium Medium

20 - 35 1.7 - 2.9 17 - 28 63 - 82 16.5

500 g 10 kg

20 - 35 1.7 - 2.9 18 - 32 65 - 90 16.5

Medium 16% Medium Medium

500 g 10 kg

20 - 35 1.7 - 2.9 14 - 30 57 - 86 16.4

Medium 17% High Short

500 g 10 kg

Medium - Fast

17% Medium Short

20 - 35 1.7 - 2.9 16 - 30 61 - 86 16.8

500 g 10 kg

Low - Medium

Medium - Fast

Short

16%

20 - 35 1.7 - 2.9 14 - 25 57 - 77 16.3

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View Table of Contents Novonesis Yeast

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Novonesis FrootZen TM

Specialty Yeasts For Superior Winemaking

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. Key Features: • Increased fruit flavor and complexity • Reduced risk of oxidation • Reduced risk of volatile acidity by apiculated yeast ( Hanseniaspora spp. ) • Boost indigenous Saccharomyces in non-inoculated 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. This specialty yeast is not intended to achieve complete alcoholic fermentation but to enhance wine complexity. After FrootZen has done its job, inoculate with your Saccharomyces strain of choice to complete fermentation. FrootZen is a direct-inoculation yeast, and no rehydration step is needed. Add directly to harvested grapes, crushed grapes, or must.

Novonesis has led the development of non- Saccharomyces yeast strains for over a decade and offers pure strains of three varieties of non- Saccharomyces yeast as well as a mixed culture preparation which provides the impact of non- Saccharomyces along with the ability of Saccharomyces to complete alcoholic fermentation with a single inoculation.

Pure non-Saccharomyces Yeast FrootZen TM (Frozen or Freeze Dried)

Mixed Culture Blends

Melody TM

For fruit-forward white and rosé wines, and light red wines 100% Pichia kluyveri • Releases and converts odorless bound precursors into volatile aromatic thiols • Can be used on harvested grapes, crushed grapes, or in must • Freeze dried format, no need to store in -40 °C freezer

For dry white and red wines, excellent for full-bodies whites 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

FROZEN OR FREEZE-DRIED

Saccharomyces Yeast

Prelude TM

Merit TM

Pack Sizes Frozen: 500 g pack for 50 hL (1,320 US gallons) 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. Freeze-Dried: 375 g bag for 25 hl (660 US gallons)

For red and white wines fermented or aged in oak 100% Torulaspora delbrueckii • Controlled inoculum helps minimize VA production • Heavy producer of polysaccharides • For wines matured in oak

Well-suited for all red and white wines 100% Saccharomyces cerevisiae • Best with high alcohol wines • Use in combination with non- Saccharomyces yeast for complete fermentation

Jazz TM

Concerto TM

Example: Viniflora ® FrootZen™ to boost tropical fruit flavors Increase in thiol levels when co-fermenting Sauvignon Blanc with FrootZen ( Pichia kluyveri ) at 14 ºC / 57 °F

For red wines from warm climates 100% Lachancea thermotolerans* • Increases total acidity of wine through lactic acid formation • Integrated red and black fruit, spice *Formerly Kluyveromyces thermotolerans

Well-suited for all red and white wines 100% Saccharomyces cerevisiae • Direct innoculation strain • Strong fermenter • High symbiotic effect of Jazz when used with Novonesis bacteria Gusmer Webinar: “ Innovative Yeast Solutions: Leveraging Non-Saccharomyces Strains for Better Wine”

Thiol 3-MHA (ng/L)

Customer Testimonial

1000

“Last year was the first year we did a full-scale trial with FrootZen and absolutely loved the results. Ended up ordering more and more of it as the harvest season went on…”

900

Octave

800

100%

For white wines from warm climates 100% Lachancea thermotolerans* • For white and rosé grape varieties from warm/hot climate regions • Enhance fruit flavors (Esters) *Formerly Kluyveromyces thermotolerans

700

600

500

400

300

200

100

Gabriel Miller, Head Winemaker Noboleis Vineyards - Augusta, MO

Duncan Hamm Novonesis Senior Application Specialist, Fermented Beverages

Saccharomyces only

FrootZen + Saccharomyces

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Renaissance Yeast Yeast with Purpose Renaissance Bioscience is a research and development company in Vancouver, that is dedicated to yeast innovation that addresses 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. Renaissance Yeast Overview Yeast Innovative Technology -- The Yeast as a Tool

Renaissance Yeast Strains

Viva TM

Muse TM

For varietal, fresh and crisp white and rosé wines • Exceptionally clean fermenter • High temperature adaptation • Very low volatile acidity

For full-body, fruity, intense red wines • Black fruit-driven aromas • Smoothness and roundness • Malolactic fermentation promotion

Created by Selective Breeding Renaissance Bioscience uses the science of selective breeding to create wine strains with superior attributes and technical performance. The unique, non-GMO process enables us to isolate yeast strains with all-around performance in winemaking and outstanding flavors and aroma to truly make wine exceptional.

Allegro TM

Brio TM

For elegant, intense and fruity white and rosé wines • Fresh, fruity aromas • Low SO 2 • Low acetaldehyde

For ethyl ester-profile red wines

• Ethyl esters richness • Aroma complexity • Low volatile acidity

Innovative H 2 S Prevention

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 (H 2 S) is one of several common sensory defects in wine. It 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. Hydrogen sulfide, even in trace amounts, can’t be easily detected by wine consumers, and can still impair the true flavours of your wine. Wines are much more ‘open and bright’ when trace amounts of hydrogen sulfide are not present. Dr. Bisson’s research resulted in the isolation of the yeast strain UCD932 from a vineyard in Emilia Romagna, Italy and the understanding that this yeast strain is naturally unable to produce hydrogen sulfide during fermentation. This novel discovery lead to extensive screening and crossbreeding programs by the research staff at Renaissance Bioscience, and resulted in an innovative approach to preventing hydrogen sulfide in fermentations.

Avante TM

Ossia TM - (Organic)

Robust and versatile yeast for organic beverages • Organic certified • Versatility and robustness • Clean aromas

For fruity, young red wines • Red fruit-driven aromas • Color stability • Alcohol and thermo-tolerance

Bella TM

Bravo TM

Innovative Traits by Selective Breeding Renaissance Bioscience knows, in addition to controlling H 2 S, a wine yeast has to be a holistic performer with exceptional secondary qualities. With this in mind, the Renaissance R&D team continually builds upon the core H 2 S-preventing platform to develop yeast with outstanding attributes that include: • BRAVO: High Glycerol Producing Strain • BELLA: Low Acetic Acid Production Yeast • TR-313: Volatile Thiols Releasing Wine Yeast • FRESCO: Cider Specific Strain These strains are useful tools not only for the H 2 S prevention, but also to improve technical characteristics such as the need for enhanced mouthfeel (Bravo), management of challenging fermentations (Bella), and exceptional varietal aroma production (TR-313).

For stylish, terpenic white and rose winés • Stress tolerant • High adaptability • Terpenes conversion

For fruity, round and velvety red wines • High glycerol production • High ester production • High alcohol resistance

TR - 313 TM

Fresco TM

For thiolic, intensely aromatic white and rose winés

The strain specifically selected for quality cider • Selected for cider production • Fresh, intense aromas • Suitable for low temperature fermentation

• Thiols releasing • Ester production • Fermentation adaptability

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Viniflora® Specialty Bacteria for Winemakers Novonesis Malolactic Bacteria Selection Guide

Novonesis Malolactic Bacteria Cul tures World Leader in Bacterial Cultures for the Wine Industry

MLF Flavor MLF flavours Temp. Temp

Alcohol Tolerance Alcohol tolerance Min. pH Total SO 2 Minimum pH Total SO 2

Strain Product name

Wine Type Wine colour

Key Characterics Key characteristics

Promote diacetyl High SO 2 Secure MLF

Viniflora ® CH35 The hard worker

red, rosé, white

Yes

15-25°C 14% v/v

3.1

45 ppm

Novonesis leads the industry in malolactic bacteria for winemaking, offering reliable Viniflora® cultures trusted worldwide for timely, predictable MLF and strong sensory outcomes. Not all Oenococcus oeni strains or preparations are equal—tolerance to pH, temperature, SO 2 , and alcohol varies. Viniflora strains are consistently tested for viable cell counts and malolactic activity. Our freeze-dried cultures are conditioned to survive production and inoculation, and every batch undergoes our unique MACC test (Malic Acid Conversion Capacity) to ensure robust conversion of malic to lactic acid. This is what sets Novonesis apart. With Novonesis direct inoculation cultures of Oenococcus oeni no starter preparation is needed. Just add the product directly from the bag to the must or wine. Viniflora malolactic bacteria is available as a freeze- dried product in three different pack sizes. Small pack inoculates 2.5 hL / 66 gal Medium pack inoculates 25 hL / 660 gal Large pack inoculates 250 hL / 6600 gal CH11 and CiNe are only available in the Medium pack size.

Fruit driven reds Whites without MLF Flavours

Viniflora ® CiNe TM The fruit keeper

red, rosé, white

17-25°C 14% v/v

3.2

30 ppm

Low pH/ Low Temp Fast MLF

Viniflora ® CH11 The fast track

red, rosé, white

Yes

14-25°C 15% v/v

3.0

35 ppm

Viniflora ® Oenos The classic

red, rosé, white

Yes

17-25°C 14% v/v

3.2

40 ppm Most wines

High alcohol High maturity

Viniflora ® CH16 The character

red, rosé, white

Yes

17-25°C 16% v/v

3.4

40 ppm

Viniflora ® Oenos 2.0 The new classic

Customer Testimonial

red, rosé, white

Yes

15-25°C 15% v/v

3.2

40 ppm Most wines

“One of my favorite attributes is the consistency of the product...I’m not a big fan of going natural because when you have a lot on the line, why leave it to chance.”

Bacteria are living organisms and wine is a harsh environment for them: Always check temperature, alcohol, pH and total SO 2 before inoculation

Viniflora ® CH11 • One of the newer strains developed by Novonesis 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 ® CH16 • Ability to ferment at high alcohol levels • Very effective at fermenting red wines and not producing high levels of VA

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 ® CiNe TM • Unique strain that does not metabolize citric acid, helping keep the fruit forward aromas • Does not produce buttery character also known as diacetyl • Has good tolerance for both alcohol and pH 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

All freeze-dried products are available in pouches ready for direct inoculation. Pack sizes include 250L / 2,500L / 25,000L except CiNe TM and CH11, which are only available in 2,500L. SPARTA TM is available in 5000L frozen pouches only.

Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA

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 the magic number of 10 6 CFU/mL and that a malolactic fermentation with the desirable bacteria may not start until cells go through sufficient generations of growth until that number is reached. 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.

Viniflora ® CH35 • An extremely unique strain with superior ability to withstand high SO 2 and low pH • Best used in white wines that present difficulties for other strains • Promotes diacetyl production

Application Notes for Malolactic Bacteria

Vinaflora ® CiNe TM – Keep the fruit intensity and create new wine styles

11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com Viniflora ® CiNe™ allows winemakers to gain the benefits of malolactic fermentation without producing diacetyl. This natural, non-GMO strain boosts fruit intensity, enhances mouthfeel, reduces acidity, and maintains fresh, varietal aromas. CiNe delivers all the advantages of controlled MLF (microbial stability and a softer palate) while preserving fruit-forward character across white, rosé, sparkling, and red wines. Winemakers use it to differentiate styles and elevate fruit expression. CiNe cannot metabolize citric acid (the main precursor to diacetyl), yet still fully metabolizes malic acid. Its naturally occurring mutation also results in lower acetic acid (VA) and no biogenic amine production.

Scan the QR Code to discover more insights in our application notes including videos—available now on our website GusmerWine.com.

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Gusmer Enterprises Micro Essentials TM Nutrients Support for Healthy Fermentations

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 Micro Essentials Complete-TR and Micro Essentials 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 with a single addition.

Gusmer’s Micro Essentials ™ fermentation nutrients include a complete range of supplements for yeast rehydration, primary fermentation, and malolactic fermentation. Micro Essentials 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. • Produced domestically in our own facility under GMP conditions, and comply with all TTB regulations • Used to support cell growth, general metabolism, protein synthesis, and alcohol tolerance • Nutrients contribute to healthy fermentations and guard against the formation of hydrogen sulfide and other unwanted metabolites

Customer Testimonial

Micro Essentials Complete-TR • Combination of two tablets, each with a distinct time-release profile and nutrient composition • Both tablets are added together at onset of inoculation • One table contains a higher percentage of organic nitrogen, vitamins, minerals, and yeast survival factors, and has a faster dissolution rate to build biomass during the exponential phase of yeast growth • The other tablet has a higher percentage of inorganic nitrogen and a slower dissolution rate to provide nutrition through the fermentation Micro Essentials Boost-TR • Contains a higher percentage of inorganic nitrogen along with vitamins, minerals, and yeast survival factors • Slower dissolution rate to provide nutrition throughout the fermentation • Used to supplement Micro Essentials Complete-TR in musts that have lower YAN or that are known to be problematic

Pack Size 1 kg (2.2 lbs) 10 kg (22 lbs)

Dose Rate

“One of the great things I like about Micro Essentials Powder is the ease of use, and it has everything for fermentation to go well…”

12-96 g/hL (1-8 lbs/1000 gal) Provides 15 ppm available nitrogen at 1lb/1000 gal dose rate

Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA

Nutrients for Yeast

Pack Size 1 kg (2.2 lbs) 10 kg (22 lbs)

Dose Rate

Micro Essentials Powder • Full spectrum nutrient blend in powdered form • Dose into the must during inoculation and as required during alcoholic fermentation • Recommended for use in both red and white wine fermentation when juice analysis shows low levels of YAN or when fermentation conditions prove challenging Micro Essentials Prime • Yeast rehydration nutrient that provides assimilable organic nitrogen and micronutrients without DAP • The addition of bioavailable nutrients during yeast fermentation helps to ensure survival during the stressful transition of inoculation • Compared to other yeast rehydration nutrients, Micro Essentials Prime provides healthier and faster fermentation at a lower dose rate Micro Essentials Trace • Pure vitamin and mineral complex • Used to supplement other yeast nutrients when additional micronutrients are required

Pack Size 5 kg (11 lbs) 25 kg (55 lbs)

Dose Rate

12-96 g/hL (1-8 lbs/1000 gal) Provides 19 ppm available nitrogen at 1lb/1000 gal dose rate

12-96 g/hL (1-8 lbs/1000 gal) Provides 17 ppm available nitrogen at 1lb/1000 gal dose rate

Pack Size 1 kg (2.2 lbs) 10 kg (22 lbs)

Dose Rate

Nutrients for Malolactic Bacteria

24 g/hL (2 lbs/1000 gal) Provides 6.2 ppm pure organic nitrogen at 1 lb/1000 gal dose rate

Micro Essentials Oenos • Developed specifically for malolactic bacteria • Contains a diverse blend of organic protein sources and yeast-derived vitamins and minerals • Can lead to reduced time to complete malolactic fermenation • Recommended for all wines that present challenging conditions for malolactic fermentation: o High SO 2 o High Alcohol o Low pH • Strongly recommended for any wines that have been historically difficult to put through malolactic fermentation

Pack Size 100 g (0.22 lbs) 1 kg (2.2 lbs) 25 kg (55 lbs)

Dose Rate

5 g/hL (200 g/1000 gal)

Pack Size 100 g (0.22 lbs) 1 kg (2.2 lbs) 10 kg (22 lbs)

Dose Rate

0.7-2.6 g/hL (25-100 g/1000 gal) Complies with TTB 27 CFR 24.250

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IFF PEKTOZYME TM & BioSelect ® Enological Enzymes

Micro Essentials TM Nutrient Addition Chart

Yeast 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 — Gusmer’s Analytical Services for YAN analyses. Our laboratory is equipped with the best analytical equipment and staffed with a diverse group of qualified technicians. For more details and a full list of offerings, go to page 41.

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 H 2 S formation • Vine stress

Improve Yields, Color, Clarification & More

Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel, and color. Selective release of these flavor, color, and aromatic compounds from the epidermic and hypodermic cell layers of the grape skin serves to increase varietal intensity without introducing undesirable components. The right blend of enzymes can be used to enhance and support the winemaking process to achieve desired and reliable results. These enzyme activities are offered by Gusmer as IFF liquid enzymes and BioSelect micro- granulate enzymes.

Nutrient Addition Chart for Powder

1) Measure the YAN level in juice. 2) Determine the fermentation conditions. 3) F ind 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.

• Shorten maceration times while increasing higher quality free run juice volumes • Enhance color stability, aroma, and mouthfeel in red wines • Improve settling or flotation while reducing the volume of gross lees • Increase varietal aromas in white wines

Customer Testimonial

“Getting higher yields since we are a smaller winery is beneficial to us, but also the quality of the wines and the color stability in using those enzymes adds value to our wine.”

Nutrient Addition Chart for Tablets

Christopher McIntosh, Winemaker / Co-Owner Edge of the Lake Vineyards - Valley View, TX

BioSelect enzymes are stocked at all Gusmer warehouses and are readily available during harvest at the Gusmer Napa and Sonoma locations.

Micro Essentials Prime may be replaced by 1 lb of Micro Essentials Complete-TR where rehydration nutrition is not desired

Micro Essentials Prime may be replaced by 1 lb of Micro Essentials Complete-TR where rehydration nutrition is not desired Tablet A/B approximate weight is 25 grams +/- 1 gram 1 lb = approx 18 tablets Micro Essentials Prime may be replaced by 1 lb of Micro Essentials Complete-TR where rehydration nutrition is not desired

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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.

Clarification and filtration enzymes are used to maximize clarification speed and yield. They improve settling or flotation while reducing the volume of gross lees.

PEKTOZYME ® Mash Liquid pectinase, 20 Kg

PEKTOZYME ® Clear Liquid pectinase, 20 Kg

Popular Premium White, Red & Rosé Wines

• Optimize large scale winemaking with liquid enzyme • Increase extraction of anthocyanins, tannins, varietal flavor and aroma compounds • Higher free run yields with lower pressure while preserving aroma and quality

Recommended Dose Rate: 18 - 63 mL / ton Reds and Rosés: Dose at crusher or while filling fermentation tank. If thermovinification is used, enzyme should be added when the temperature is below 55 °C / 131 °F. Whites: Dose in transportation bins or at crusher prior to pressing.

• Achieve complete depectinization and fast clarification • Excellent for flotation applications • Increase press efficiency and clarification of grape must • Optimize large scale winemaking with liquid enzyme

Recommended Dose Rate: 9 - 14 mL / ton Reds, Rosés, and Whites: Dose at the crusher, during filling of the clarification tank or prior to flotation or centrifugation.

Also available as PEKTOZYME ® Clear KPO with the same enzyme activity certified as Kosher for Passover.

BioSelect ® Noir Micro-granulate pectinase, 250 g

Premium Red Wines

BioSelect ® Clear Micro-granulate pectinase, 250 g

• Release anthocyanins, tannins, and polysaccharides early in maceration • Increase color extraction and improve color stability • Enhance soft tannin extraction without increased astringency for more structure and improved mouthfeel • Recommended for long maceration wines

Recommended Dose Rate: 27 - 45 g / ton Reds: Dose at crusher or while filling fermentation tank. If thermovinification is used, enzyme should be added when the temperature is below 55 °C / 131 °F.

Premium White, Red & Rosé Wines

• Settle solids quickly for more compact lees and cleaner fermentations • Reduce volume of gross lees and improve filtration • Attain fresh and fruity wines

Recommended Dose Rate: 2 - 3 g / hL Reds, Rosés, and Whites: Dose at the crusher or during filling of the clarification tank.

Aroma liberation enzymes release bound terpenes in white wines, allowing for the natural fruit and floral characteristics in the wine to be revealed and aid in post fermentation clarification.

BioSelect ® Blanc Micro-granulate pectinase, 250 g

Premium White & Rosé Wines

• Increase varietal intensity through the selective release of flavor and aroma compounds from grape skins • Reduce skin contact time for higher quality juice • Higher free run yields and more efficient pressing at lower pressures • Purified to control cinnamoyl esterase activity and preserve delicate aromas

Recommended Dose Rate: 27 - 36 g / ton Whites: Dose in transportation bins or at crusher prior to pressing.

BioSelect ® Aroma Plus Micro-granulate pectinase with β-glucosidase, 250 g

Premium White Wines

• Free bound terpenes to enhance varietal aroma in white wines • Use with newly fermented or existing wines • Recommended for Muscat, Riesling, Gewürztraminer or similar wine styles

Recommended Dose Rate: 5 - 6 g / hL Whites: Dose at the end of alcoholic fermentation. Apply bentonite treatment after desired aroma profile is achieved.

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Application Notes for Enological Enzymes

Bioseutica Lysozyme

Application of Liquid or Rehydrated Enzymes

Storage and Handling BioSelect enzymes are micro-granulated to assure stability and extended shelf life. An unopened package stored below 20 °C / 68 °F has a shelf life three years from production date and can be carried over from season to season. Micro-granulated enzyme packages should be kept dry and away from sunlight. IFF PEKTOZYME liquid enzymes should be stored below 10 °C / 50 °F and kept away from direct sunlight to help maintain shelf life. Rehydration of Micro-Granular Enzymes BioSelect micro-granulate enzymes can be rehydrated for easier application. The recommended enzyme dose for the amount of grapes or wine to be treated should be dissolved in 10 times its weight of water and mixed (for example: 100 grams of enzyme in 1,000 grams or about 1 liter of water). The enzyme solution is active immediately and stable for an 8 to 12 hour period and can be used throughout a processing day.

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 in Grape Must Lysozyme plays an important role in establishing a healthy environment for alcoholic fermentation. Rather than use high levels of SO 2 to control the growth of Pediococcus, Lactobacilli, and other spoilage organisms, lysozyme may be used. Unlike SO 2 , 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. Lysozyme for Sluggish Fermentations 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.

Enzymes must come in contact with their substrate to be effective. Faster and better results are achieved by dispersing a diluted enzyme solution over a large volume of grapes or into wine rather than adding it in a concentrated form. Temperature / pH Enological enzymes are effective throughout the temperature range of standard winemaking practices. If thermovinification is used, the enzyme should be added when the temperature is below 55 °C / 131 °F. Colder temperatures can slow the speed of enzyme reactions but do not stop the enzyme activity. When working with temperatures below 55 °F, increase the dose rate and/or contact time to make up for the slower enzyme activity. SO 2 / Bentonite Enzyme activity is not affected by sulfur dioxide concentrations up to 500 ppm. However, it is not recommended to dose enzymes directly with sulfur dioxide. Bentonite should not be applied at the same time as enzymes because it can bind with enzymes and inhibit their activity. Bentonite may be added after the enzyme treatment has concluded.

Yeast & Lactobacilli prior to lysozyme

Yeast & Lactobacilli after lysozyme

Bioseutica Lysozyme Dose 100-500 ppm = 0.1-0.5 g/L = 0.4-2 g/gal Pack Sizes: 1 kg and 5 kg

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.

Alcohol Pectin Procedure for the Detection of Pectin

The following procedure can be used to determine the optimal dose rate of pectinase enzymes. If pectin is not fully degraded after conducting the test, increase the enzyme contact time and/or increase dose rate to achieve full depectinization.

Materials/Equipment Needed • Acidified alcohol (1 mL of 37% HCL in 100 mL 96% ethanol) • Test tubes • Graduated cylinder or pipette Procedure 1. Filter out solids from the juice or wine sample for easier interpretation of results. 2. Add 5 mL of the sample juice or wine to a test tube. 3. Add 10 mL of the acidified alcohol to each sample and mix gently. 4. For juice allow to sit for 5 minutes before reading results. For wine allow to sit for 10 minutes before reading results.

BASF Divergan ® 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 purest polyvinylpolypyrrolidone, which is completely insoluble in must and wine. Divergan F is selective in binding phenolics such as catechins and leucoanthocyanidins with minimal effect on flavor and aroma. • Correct and stabilize color in wine, particularly white and blush wines • Help prevent “browning” and “pinking” • 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

Interpretation of results

Observation

Interpretation Pectin degraded

Pack Size: 20 kg (44 lb) Micrograph of Divergan ® F (PVPP)

No gel, flocculation, or

particles observed Flocculation or gel with trapped air bubbles or gritty particles on test tube wall

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.

Pectin present

Clear juice: Pectin degraded (Negative)

Flocculation and gel observed: Pectin present (Positive)

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