Gusmer Wine Catalog 2024-25

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Addition Point / Purpose

Product

Features

Benefits

Renaissance Yeast

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

Primary Fermenation/ Alcoholic Fermentation

Viva

• Saccharomyces cerevisiae bayanus • Able to ferment at low temperatures • HS-preventing wine yeast

• Suitable for cool climate white wines • Preserves fresh fruit character and acidity • Rapid and clean fermenter

Recommended Wines Sauvignon Blanc | Pinot Gris | Riesling | Cider

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate

16.9 g/L sugar for 1% alcohol

Moderate

16.0%

Short

57 to 82 °F (14 to 28 °C)

Allegro

• Saccharomyces cerevisiae bayanus • White wine fermentations • HS-preventing wine yeast

• Strain is selected for aromatic expression of white wine fermentations • Delivers soft mouthfeel characterisitcs

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate

16.3 g/L sugar for 1% alcohol

Moderate

16.0%

Short

59 to 82 °F (15 to 28 °C)

Avante

• Specically chosen for red wine fermentations • Produces an intense fruit overture, mild spice and integrates tannins • Tolerates up to 17.0% Alcohol

• Saccharomyces cerevisiae • Flavor and color stability • HS-preventing wine yeast

Recommended Wines Cabernet Sauvignon | Merlot | Shiraz | Sangiovese

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Low - Moderate

16.4 g/L sugar for 1% alcohol

Moderate - Fast

17.0%

Short

65 to 95 °F (18 to 35 °C)

Muse

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

• Saccharomyces cerevisiae • Ideal for structured wines • HS-preventing wine yeast

Recommended Wines Cabernet Sauvignon | Merlot | Syrah | Tempranillo

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate - High

16.6 g/L sugar for 1% alcohol

Moderate

16.0%

Short

65 to 77 °F (18 to 25 °C)

Brio

• Saccharomyces cerevisiae • Ideal for Pinot Noir • HS-preventing wine yeast

• Elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice • Aids color extraction

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate

16.5 g/L sugar for 1% alcohol

Moderate - Fast

16.0%

Medium

63 to 82 °F (17 to 28 °C)

Ossia

• High performance, certied organic yeast • Strain is compatible for red or white wines • Minimizes concern of producing H 2 S due to limitations of conventional use of inorganic nitrogen and copper sulfate

• Saccharomyces cerevisiae hybrid • Certied Organic • HS-preventing wine yeast

Recommended Wines Dry white and red wines | Fruit Wines | Cider

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate

16.5 g/L sugar for 1% alcohol

Moderate

16.0%

Medium

64 to 89 °F (18 to 32 °C)

• Versatile and robust strain for general white vinication and sparkling • Exhibits beta-glucosidase and beta-lyase enzyme activities • Low VA production during stressful fermentations • Release of terpenes

Bella

• Saccharomyces cerevisiae • Ideal for white wines • HS-preventing wine yeast

Recommended Wines Muscat | Semillon | Riesling | Chardonnay | Gewurztraminer

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs High

16.8 g/L sugar for 1% alcohol

Moderate

17.0%

Short

57 to 86 °F (14 to 30 °C)

Bravo

• Saccharomyces cerevisiae • Full body red wines • HS-preventing wine yeast

• High glycerol production strain • Beta-lyase activity – high ester and other aromatic compounds

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Moderate

16.4 g/L sugar for 1% alcohol

Moderate - Fast

17.0%

Short

60 to 86 °F (16 to 30 °C)

TR-313

• Saccharomyces cerevisiae • Volatile thiols release • HS-preventing wine yeast

• Good glycerol production • Varietal Whites • Ideal for Sauvignon Blanc

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

Temperature Range Sugar / Alcohol Yield

Fermentation Speed Alcohol Tolerance

Lag Phase

Relative Nitrogen Needs Low - Moderate

16.3 g/L sugar for 1% alcohol

Moderate - Fast

16.0%

Short

57 to 77 °F (14 to 25 °C)

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