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Yeast Strains For Cider
Gusmer is pleased to bring the cider industry interesting and unique strains of yeast that have proven to be strong tools in the production of premium beverages. As a supplier of yeast to the alcoholic beverage industry for decades, Gusmer has many strains of specialized yeast that were selected for their abilities to perform alcoholic fermentations and make positive contributions to the organoleptic profile. We feature yeast strains with proven kinetics and the ability to produce aromatic and mouthfeel constituents, or the inability to produce certain negative metabolites – such as hydrogen sulfide. We work exclusively with Chr. Hansen and Renaissance Yeast, two leaders in the production of yeast for the beverage industry, and offer both the traditional Saccharomyces strains and the newly commercialized non- Saccharomyces strains.
Chr. Hansen has developed a yeast program founded both on standard Saccharomyces yeast and non- Saccharomyces yeast. The use of Saccharomyces and non- Saccharomyces yeast, either in a sequential or simultaneous inoculation program, is a proven practice that gives cider producers a wide array of options to accentuate flavor, aroma and mouthfeel in the production of distinct and high quality ciders.
Prelude TM 100% Torulaspora delbrueckii
Melody TM 60% S. cerevisiae, 20% L. thermotolerans, 20% T. delbrueckii • Produces full-bodied, rich and viscous fruit ciders • Tolerant of high alcohols (up to 17% v/v) • Temp Range: 50 – 90 °F (10 – 32 °C) Rhythm 60% S. cerevisiae, 40% L. thermotolerans • Suited for ciders fermented with fruit adjuncts to create complex notes of fresh fruit • Tolerant of high alcohols (up to 17% v/v) • Temp Range: 50 – 90 °F (10 – 32 °C) Harmony 80% S. cerevisiae, 10% L. thermotolerans, 10% T. delbrueckii • Enhances fresh apple nuances of fruit and full-bodied • Tolerant of high alcohols (up to 17% v/v) • Temp Range: 50 – 90 °F (10 – 32 °C)
• Heavy producer of mannoproteins • Silky round mouthfeel and increases palate weight • Alcohol tolerant up to 9% v/v • Temp Range: 50 – 82 °F (10 – 28 °C) • Recommended to be used in conjunction with a Saccharomyces sequential inoculation Concerto TM 100% Lachancea thermotolerans • Accentuates red and black fruit with spicy apple aroma • For fruit-forward ciders with low alcohol • Alcohol tolerant up to 10% v/v • Temp Range: 50 – 82 °F (10 – 28 °C) • Recommended to be used in conjunction with a Saccharomyces sequential inoculation Merit TM 100% Saccharomyces cerevisiae • Ideal for sparkling base and delicate fruit ciders with crisp sharp flavors • Strong and clean fermentation kinetics • Tolerant of high alcohols (up to 17% v/v) • Temp Range: 50 – 90 °F (10 – 32 °C)
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