View Table of Contents
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 • No H 2 S production
• 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 - High
16.9 g/L sugar for 1% alcohol
Fast
16.0%
Short
57 to 82 °F (14 to 28 °C)
Allegro
• Saccharomyces cerevisiae bayanus • White wine fermentations • No H 2 S production
• Strain is selected for aromatic expression of white wine fermentations • Delivers soft mouthfeel characterisitcs
Recommended Wines Chardonnay | Chenin Blanc | Pinot Blanc | Viogner | Semillon | Cider
|
|
|
|
|
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
• Speci cally 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 • No H 2 S production
Recommended Wines Cabernet Sauvignon | Merlot | Shiraz | Sangiovese
|
|
|
|
|
Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Moderate
16.4 g/L sugar for 1% alcohol
Moderate
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 • No H 2 S production
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 • No H 2 S production
• Elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice • Aids color extraction
Recommended Wines Pinot Noir | Syrah | Petit Verdot | Grenache | Gamay | Carmenere
|
|
|
|
|
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
63 to 82 °F (17 to 28 °C)
Ossia
• High performance, certi ed 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 • Certi ed Organic • No H 2 S production
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 vini cation 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 • No H 2 S production
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
16.0%
Short
57 to 86 °F (14 to 30 °C)
Bravo
• Saccharomyces cerevisiae • Full body red wines • No H 2 S production
• High glycerol production strain • Beta-lyase activity – high ester and other aromatic compounds
Recommended Wines Nebbiolo | Cabernet Sauvignon | Merlot | Cabernet Franc | Malbec | Petit Verdot | Carmenere | Syrah
|
|
|
|
|
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 • No H 2 S production
• 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 Moderate
16.3 g/L sugar for 1% alcohol
Moderate - Fast
16.0%
Short
57 to 77 °F (14 to 25 °C)
866.213.1131 | www.GusmerWine.com 11
Powered by FlippingBook