Gusmer Wine Catalog 2024-25

View Table of Contents Non- Saccharomyces & Saccharomyces Yeast Catalog Guide

Addition Point / Purpose

Product

Features

Benefits

Novonesis Non- Saccharomyces yeasts

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

Primary Fermenation/ Alcoholic Fermentation

FrootZen

• Pichia kluyveri • Now available in Frozen or Freeze Dried format • High levels of volatile thiols, esters, terpenes • Increases mouthfeel / palate weight • Direct inoculation yeast • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast

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

Recommended Wines Fruit forward white and rosé wines and light red wines | Sauvignon Blanc | Chardonnay | Riesling | Pinot Gris

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

16.8 g/L sugar for 1% alcohol

Slow

6.0%

Short

50 to 82 °F (10 to 28 °C)

Concerto

• Lachancea thermotolerans • Increase total acidity (lactic acid formation) • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast

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

Recommended Wines Fruit forward red and rosé wines | Medium body wines | Merlot | Zinfandel | Grenache | Tempranillo | Sangiovese

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

16.8 g/L sugar for 1% alcohol

Slow

10.0%

Moderate

50 to 82 °F (10 to 28 °C)

Prelude

• Torulaspora delbrueckii • Heavy producer of mannoproteins / polysaccharides • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast

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

Recommended Wines Perfect with red & white wines fermented or aged in oak | Chardonnay | Cabernet Sauvignon | Syrah | Pinot Noir

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

16.8 g/L sugar for 1% alcohol

Slow

9.0%

Moderate to Long

50 to 82 °F (10 to 28 °C)

Octave

• Lachancea thermotolerans • Enhance fruit avors (Esters) • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast

• Very low volatile phenols • Pre-fermentation product used on harvested grapes, on crushed grapes, or in the must • Easy on malolactic bacteria

Recommended Wines Ideal for white/rosé wines from warm climates

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

17.0 g/L sugar for 1% alcohol

Slow

10 - 11.0%

Moderate to Long

50 to 82 °F (10 to 28 °C)

Novonesis Blend of Saccharomyces and non- Saccharomyces yeasts

Melody

• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 60:20:20% blend • Can tolerate high alcohol • Low SO 2 and H 2 S production

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

Recommended Wines Dry white and red wines | Chardonnay | Pinot Gris | Cabernet Sauvignon | Pinot Blanc

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

17.7 g/L sugar for 1% alcohol

Moderate

17.0%

Moderate

50 to 90 °F (10 to 32 °C)

Novonesis Saccharomyces yeasts

• Saccharomyces cerevisiae • Tolerant of high alcohols (up to 17% v/v) • Perfect for inoculation with non- Saccharomyces yeast and malolactic bacteria

Merit

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

• Restarting stuck fermentations • Low SO 2 and H 2 S production

Recommended Wines Ideal for red & white wines | Cabernet Sauvignon | Grenache | Merlot | Syrah | Chardonnay | Riesling | Pinot Gris

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Medium

17.7 g/L sugar for 1% alcohol

Fast

17.0%

Short

50 to 90 °F (10 to 32 °C)

Jazz

• Saccharomyces cerevisiae • Direct Inoculation – eliminating hassles with rehydration • Low production of sultes

• Strong fermenter • Reliable low temperature fermentations • High symbiotic eect of Jazz when used with Novonesis bacteria

Recommended Wines Merlot | Syrah/Shiraz | Chardonnay | Riesling | Viognier

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Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Low

17.7 g/L sugar for 1% alcohol

Fast

16.0%

Short

50 to 90 °F (10 to 32 °C)

10 2024 - 2025 Gusmer Enterprises, Inc. Wine Products Catalog

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