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Honoring Tradition, Empowering the Future! At Gusmer Enterprises, we deeply value the traditions that have laid the foundation for our success. Our dedication to quality and innovation has been unwavering since 1918, and we Gusmer Fermentation Center Santa Rosa, CA
continually strive in looking towards the future. By embracing state-of-the-art technology and sustainable practices, we are able to enhance our production capabilities while maintaining the high standards of craftsmanship that our customers have come to expect. We believe that by staying true to our roots and continuous improvement are the heart of Gusmer as we seek to be the “Go To Provider” of goods and services. We look forward to working together in the creation of your wine and success in your brands!
Gusmer R&D Laboratory Waupaca, WI
Gusmer Spotlight: Technical Applications Team Gusmer Enterprises is committed to providing “ Service with Knowledge ” ® , and our core focus at the Gusmer Technical Applications Center in Fresno, CA is to provide technical product application expertise to our customers.
Technical Applications Center
Fresno, CA
We are a diverse team of Chemists, Microbiologists, and Scientists that are driven to support our customers by delivering solutions to optimize upstream and downstream processing in the beverage industry. We understand that each of our customers has a unique production process, so we make product recommendations by utilizing bench- scale testing and on-site trial support to ensure all customers achieve the highest quality finished product. We work with our sales team to consult and share results with our customers. Our key technical application services include, but are not limited to, the optimization of fermentation nutrients, fining agents, enzymes, oak adjuncts, yeast, and filtration. Customers should reach out to their local Gusmer Technical Sales Representative to discuss how Gusmer’s Technical Application Team can assist in addressing and troubleshooting their production process.
2025 - 2026 Gusmer Enterprises, Inc. Wine Products Catalog
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Gusmer Product Offerings
Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 28
BevReady TM Filter Cartridges Pg 34
------------------------------------------------------------------------------------------ Micro Essentials TM Fermentation Nutrients Pg 14
Cellupore CSF Series Sheets Pg 26 ------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------ Bio Select ® Micro-Granulate Enzymes Pg 18
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Cellu-Flo Filter Fibers Pg 30
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Oak Avantage ® Oak-Mor ® Pg 22
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Carbac ® Carbon Filter Media Pg 29
Gusmer is proud to partner with the following companies
1 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
View Table of Contents 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......................................................10-13 Novonesis ML Bacteria..........................................10-13 Nutrients....................................................................... 14-17 Gusmer Micro Essentials TM Nutrients.................... 14-17 Enzymes.......................................................................18-21 IFF Liquid Enzymes ................................................... 19 BioSelect ® Micro-Granulate Enzymes................ 19 Lysozyme......................................................................21 Processing Aids.................................................................21 Divergan ® F (PVPP).....................................................21 Oak Products................................................................22-25 Gusmer Oak...........................................................22-23 Arôbois Arôneo Oak............................................... 24-25 Filtration.........................................................................26-35 Gusmer CSF Filter Sheet Series..........................26-27 Cellu-Stack ® Filters and Housings..............................28 Carbac ® Carbon Filter Media......................................29 Cellu-Flo Fiber Filter Aids.............................................30 Bucher Vaslin Cross Flow Filters..........................31-33 BevReady TM Filter Cartridges................................34-35 Process Sensors.........................................................36-37 Hamilton Inline Sensors...............................................36 Hamilton Cell Density Measurement..........................37 Microbiology................................................................. 38-42 MilliporeSigma Process Monitoring Tools.............38-41 MilliporeSigma MVP Icon............................................42 Laboratory.....................................................................43-44 CDR WineLab ® . ........................................................... 43 Sysmex CyFlow TM RI-300............................................44 Services / Chemicals Gusmer Analytical Services.............................................45 Panels and Individual Tests........................................45-47 Cellar Chemicals & Lab Chemicals.................................47 Analytical Services FAQs.................................................48
Featured Products
Sysmex Flow Cytometer CyFlow TM RI-300 Pg 44
Gusmer Filter Cartridges BevReady TM Filter Cartridges Pg 34
Wine Lab Analysis
CDR WineLab ® Pg 43
Gusmer Filtration Media Gusmer CSF Sheet Series & Cellu-Stack ® Filters Pg 26-28
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Gusmer Technical Sales Representative by area
Central California, Southern Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern California, Northern Nevada Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast California 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 Sonoma/Mendocino Counties California Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Southern California, 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 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 Southeastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com
To place an order please contact us at: cs@gusmerenterprises.com or 866.213.1131
GUSMER LOCATIONS: Gusmer Napa & Analytical Services 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 Waupaca, WI 54981 Phone: 715.258.5525
Santa Rosa Fermentation Center 2200 Northpoint Parkway Santa Rosa, CA 95407 Phone:707-921-1417
Gusmer Employee Spotlight: Making their mark in the Wine industry Bill Merz Gusmer Legend
Bryan Forbes Cool Climate Wine Market Specialist
For Bill Merz, 2024 marked a 20-year anniversary with Gusmer Enterprises Inc. Bill started with Gusmer as a
Bryan Forbes joined Gusmer in 2019, as a technical sales representative,
and now holds the title of Cool Climate Wine Market Specialist. Bryan has a BS degree in Environmental Chemistry and Hydrology from The Evergreen State College in Washington as well as a Graduate Diploma in Viticulture and Oenology from Lincoln University in New Zealand and also recently completed the WSET 3 qualification. Bryan has worked in various capacities in the wine industry in New Zealand, Australia, France, Oregon, California as well as Minnesota. Most of his winemaking career was spent chasing Pinot Noir, Chardonnay and Riesling but also worked with warmer climate varietals as well as true cold climate hybrids. With his technical background, Bryan’s favorite part of his job is talking ferments, cross flow, workflow optimization and operational efficiencies with his customers and colleagues. In his free time, Bryan enjoys spending time with his son, skiing, travel, and fly fishing.
Technical Sales Representative covering much of California, the Southwest U.S. and beyond. Currently, Bill is the Director of West Coast Sales, Beverage Market. In 2025 he will retire from Gusmer to spend time with his family doing what he enjoys most: making wine, gardening, and cooking. In his time with Gusmer, Bill’s priority has always been taking care of his customers, he is known for giving exceptional technical service, and he is a trusted resource within the wine market. Bill has trained and coached many along his journey, as he enjoys sharing his wealth of winemaking knowledge with both his customers as well as his colleagues. We thank Bill for his over 20 years of commitment to Gusmer, and we wish him many years of enjoying retirement!
3 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
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Three of Stages of Wine Fermentation
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
• Sugar to alcohol conversion with Saccharomyces yeast • Malic acid to lactic acid conversion with malolactic bacteria
FERMENTATION STAGE
Flavor Aroma Modification
Alcoholic Fermentation
Malolactic Fermentation
Day 1 to 3
Day 4 to 7
Day 8 to 21
Malolactic Bacteria
Novonesis FrootZen (Frozen) FrootZen (Freeze Dried) Concerto Prelude Octave Non- Saccharomyces
Renaissance Yeast Saccharomyces
Novonesis Viniflora Oenos Viniflora Oenos 2.0
Culture Strains
Viva Brio
Muse
Allegro
Avante Bella Bravo TR - 313 Ossia (organic)
Viniflora CH11 Viniflora CH16 Viniflora CH35 Viniflora CiNe
Novonesis Merit Jazz
Novonesis Melody Mixed Cultures
*Simultaneous
Three Stages of Fermentation
**Sequential
Mixed Cultures
Malolactic Bacteria
Non- Saccharomyces
Saccharomyces
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
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Non- Saccharomyces & Saccharomyces Yeast Catalog Guide
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
50
1320
10
0.8 15 - 25 59 - 77 16.8
Slow
6% Medium Short
375 g
25
660
15
1.25 15 - 25 59 - 77 16.8
Slow
6% Medium Short
500 g
20
528
25
2.1 15 - 25 59 - 77 16.8
Slow
10% Medium Medium
Medium - Long
500 g
25
660
20
1.7 15 - 25 59 - 77 17.0
Slow
11% Medium
Prelude Torulaspora delbrueckii
Medium - Long
500 g
20
528
25
2.1 15 - 25 59 - 77 16.8
Slow
9% Medium
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
20
528
25
2.1 15 - 28 59 - 82 17.7
Medium 17% Medium Medium
500 g
25
660
20
1.7 15 - 30 59 - 86 17.7
Fast
17% Medium Short
500 g
20
528
25
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
500 g 10 kg
20 - 35 1.7 - 2.9 15 - 28 59 - 82 16.3
Medium 16% Medium Short
500 g 10 kg
Low - Medium
Medium - Fast
Short
17%
20 - 35 1.7 - 2.9 18 - 35 65 - 95 16.4
500 g 10 kg
Medium- High
Short
20 - 35 1.7 - 2.9 18 - 25 65 - 77 16.6
Medium 16%
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
5 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
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Novonesis Yeast Specialty Yeasts For Superior Winemaking
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
Saccharomyces Yeast
Prelude TM
Merit TM
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
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”
Octave
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
Duncan Hamm Novonesis Senior Application Specialist, Fermented Beverages
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Novonesis FrootZen TM
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.
FROZEN OR FREEZE-DRIED
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)
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
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
800
100%
700
600
500
400
300
200
100
Gabriel Miller, Head Winemaker Noboleis Vineyards - Augusta, MO
0
Saccharomyces only
FrootZen + Saccharomyces
7 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
View Table of Contents 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
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.
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.
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).
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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
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
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
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
9 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
View Table of Contents Novonesis Malolactic Bacteria Cul tures World Leader in Bacterial Cultures for the Wine Industry
As the world leader in bacterial cultures for the food industries, Novonesis has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. Reliable and predictable, Novonesis 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. 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 Novonesis from the rest. 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. Novonesis
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 t to lactic acid. Only Novonesis uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced, which is what separates Novonesis from the rest.
Novonesis Malolactic Bacteria Selection Guide
Recommended Parameters
Wine Type
Strain
Characteristics
Temperature Range °C °F
Minimum pH
Maximum Alcohol
Maximum Total SO 2
Red Rosé White Red Rosé White Red Rosé White Red Rosé White Red Rosé White Red Rosé White
First Diacetyl Free Bacteria Strain, Good All-Around Tolerance of pH, Alcohol, and SO 2 , Low VA Production, Cinnamoyl Esterase Postive
Viniflora CiNe The Fruit Keeper
30 ppm 3.2
14% 17-25 63-77
Viniflora Oenos The Classic
Consistent Fermenter, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Postive
40 ppm 3.2
14% 17-25 63-77
Viniflora Oenos 2.0 The New Classic
Consistent Fermenter, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative
40 ppm 3.2
15% 15-25 59-77
High Fermentation Speed, Outstanding Tolerance to Lower pH and Temperature, and Higher Levels of Alcohol, SO 2 Sensitive, Cinnamoyl Esterase Negative Clean and Classic Flavor Profile, Outstanding Tolerance to High Alcohol Levels, Low VA Production, Cinnamoyl Esterase Negative Clean and Fruity Flavor Profile, Oustanding Tolerance to Lower pH and Higher SO 2 Levels, Low VA Production, Cinnamoyl Esterase Negative
Viniflora CH11 The Fast Track
35 ppm 3.0
15% 14-25 57-77
Viniflora CH16 The Ethanol Resistant
40 ppm 3.4
16% 17-25 63-77
Viniflora CH35 The Broadest Spectrum
45 ppm 3.1
14% 14-25 59-77
These inhibitory factors act in synergy. Individual tolerances are valid only if other conditions are favorable.
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Novonesis Malolactic Bacteria Strains
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. 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 • 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 ® 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
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 ® 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
Customer Testimonial Novonesis ML Bacteria
Gusmer Webinar: “Mastering Malolactic Fermentation”
“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.”
“We believe we have a strain for pretty much every wine that needs to go through malolatic fermentation in North America.”
Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA
Duncan Hamm, Novonesis Senior Application Specialist Fermented Beverages
11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
View Table of Contents Novonesis Viniflora ® CiNe ™ Winemakers can 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 mouthfeel and reduce acidity. 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. CiNe provides winemakers 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.
Keep the fruit intensity and create new wine styles with this unique diacetyl-free malolactic culture
The key to CiNe is its lack of ability to metabolize citric acid, the primary driver of diacetyl production in wine, while maintaining the full ability to metabolize malic acid. The absence of the genes responsible for the citric metabolic pathway is a naturally occurring mutation in CiNe, and 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 Novonesis bacteria strains. Contact your Gusmer representative to find out what Viniflora CiNe can do for your wines this harvest. Viniflora ® CiNe ™ Fermentation Characteristics
Main Benefits for Winemakers
Effects on red/rosé/white wines that normally go through MLF
Effects on rosé/white wines that normally do not go through MLF
600 Citric acid (ppm)
600 Acetic acid (ppm)
Flavor Profile
Increase fruit flavor intensity Decrease volatile acidity
Decrease sulfites content and its effect on flavor intensity
400
400
Viniflora CiNe Other ML bacteria
200
200
Viniflora CiNe Other ML bacteria
Decrease harshness/acidity Get a rounder mouth-feel
Mouthfeel
0
0
0 10 15 20 Days Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity. Field Trial 2009, France, Rosé: Co-inoculation 5 10 15 20 Days 0 5
Reduce Malic Acid Reduce the amount of SO 2 needed to stabilize wines MLF effect on white wines without compromising fruit or primary fermentation flavors
Stability
‘Diacetyl free’ wines: • New wine in a range • New wine in a blend
New Applications
Storage Novonesis Viniflora is produced with a three-year shelf life, and unopened packages can therefore be carried over from season to season. Bacteria should be kept at -18 °C / 0 °F for long-term storage. 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. 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.
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Application Notes for Malolactic Bacteria
Wine Parameters SO 2 , alcohol, pH, 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. SO 2 Be aware of the toxic effect of SO 2 on malolactic bacteria and keep the addition to a minimum. In general, lower is better, with the maximum TSO 2 at 30-40 ppm depending on the strain of bacteria and the type of wine (see chart on page 10). Some strains of yeast (especially Saccharomyces bayanus) produce high levels of SO 2 during alcoholic fermentation. Alcohol High levels of alcohol have an inhibitory effect on bacteria. In general, Viniflora strains can handle up to 14% alcohol, and the CH16 strain is especially selected for high alcohol wines of up to 16% alcohol. pH Low pH levels create challenging conditions for malolactic fermentations. Most Viniflora strains can handle pH levels down to 3.2. 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 undesirable bacteria. Temperature The optimal temperature for malolactic fermentation is 17 - 22 °C / 63 - 72 °F, with a maximum temperature of around 25 °C / 77 °F. Temperatures below 10 °C / 50 °F will slow the metabolism of malolactic bacteria to the point that fermentation is significantly delayed. Low temperatures in the wine do not necessarily kill the cells under most conditions, but will make them dormant. In most cases, if all other parameters are good, the fermentation can be restarted by heating the wine to optimal temperatures. Temperatures above 25 °C / 77 °F can kill Oenococcus oeni and should be avoided.
The rate of malolactic fermentation, and ultimately, the success of the fermentation, is dependent on several key factors:
• The strain of bacteria • The level of inoculation • The parameters of the wine
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 strain’s natural capabilities and the skill used in preparing the cultures to adapt. Novonesis is the world 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 parameters of wine, and the high standards of winemakers. Level of Inoculation – The Magic Number Efficient malolactic fermentations require a minimum cell density of approximately 10 6 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 2.5x10 12 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. Novonesis not only checks its Viniflora cultures to assure that their cell numbers exceed these levels, but also checks the cell’s ability to survive inoculation and convert malic acid.
Novonesis 7 Part Video Series: Troubleshooting Stuck MLF
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View Table of Contents Gusmer Enterprises Micro Essentials TM Nutrients Support for Healthy Fermentations
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
“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…”
Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA
Nutrients for Yeast
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 17 ppm available nitrogen at 1lb/1000 gal dose rate
Pack Size 1 kg (2.2 lbs) 10 kg (22 lbs)
Dose Rate
24 g/hL (2 lbs/1000 gal) Provides 6.2 ppm pure organic nitrogen at 1 lb/1000 gal dose rate
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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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.
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
12-96 g/hL (1-8 lbs/1000 gal) Provides 15 ppm available nitrogen at 1lb/1000 gal dose rate
Pack Size 1 kg (2.2 lbs) 10 kg (22 lbs)
Dose Rate
12-96 g/hL (1-8 lbs/1000 gal) Provides 19 ppm available nitrogen at 1lb/1000 gal dose rate
Nutrients for Malolactic Bacteria
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)
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View Table of Contents Micro Essentials TM Nutrient Addition Chart for Powder 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
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
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 45. How to Determine Required Micro Essentials TM Powder Addition Using the Graph Below 1) 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 Micro Essentials Prime, 2 lbs Micro Essentials Powder, and 1 lb diammonium phosphate per 1,000 gal.
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Micro Essentials TM Nutrient Addition Chart for Tablets How to Determine Required Micro Essentials TM Tablet Addition Using the Graph Below 1) Measure the YAN level in juice. 2) D etermine 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) 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. Example: If you have a YAN of 160 and Difficult ( green ) conditions, you should add 2 lbs Micro Essentials Prime, 3 lbs Micro Essentials Complete-TR, and 2 lbs Micro Essentials Boost-TR per 1,000 gal.
Micro Essentials Prime may be replaced by 1 lb of Micro Essentials Complete-TR where rehydration nutrition is not desired
“ Much like keeping baking soda in your pantry, MicroEssentials Nutrients have become a staple in our winemaking recipes. It provides us the fine-tuned control we need to keep fermentations clean, steady, and expressive! ”
Matthew De Silva, Winemaker Nicholson Vineyards - Aptos, CA
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View Table of Contents IFF PEKTOZYME TM & BioSelect ® Enological Enzymes
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. • 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.”
BioSelect enzymes are stocked at all Gusmer warehouses and are readily available during harvest at the Gusmer Napa and Sonoma locations.
Christopher McIntosh, Winemaker / Co-Owner Edge of the Lake Vineyards - Valley View, TX
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