Gusmer Wine Catalog 2023-24

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Chr. Hansen Saccharomyces Yeast

Merit TM

Jazz TM

100% Saccharomyces cerevisiae • Best with high alcohol wines • Use in combination with non- Saccharomyces yeast for complete fermentation

100% Saccharomyces cerevisiae • Direct innoculation strain • Strong fermenter • High symbiotic effect of Jazz when used with Chr. Hansen bacteria


Flavor Aroma Modification

Alcoholic Fermentation

Malolactic Fermentation

Day 1 to 3

Day 4 to 7

Day 8 to 21

Malolactic Bacteria

Non- Saccharomyces

Renaissance Yeast Saccharomyces

Chr. Hansen FrootZen Concerto

Chr. Hansen

Culture Strains

Viva Brio



Viniora Oenos Viniora Oenos 2.0

Avante Bella Bravo TR-313 Ossia (organic)

Prelude Octave

Viniora CH11 Viniora CH16 Viniora CH35 Viniora CiNe

Chr. Hansen Merit Jazz

Chr. Hansen Melody Mixed Cultures


Three Stages of Fermentation


Mixed Cultures

Malolactic Bacteria

Non- 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 Chr. Hansen’s 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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