Gusmer Wine Catalog 2023-24

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Gusmer Enterprises Service with Knowledge ®

Quality Products - Responsive Service - Innovative Solutions - Application Support

Gusmer Founded

Gusmer Locations

7 locations across the USA, including 3 US manufacturing facilities, located in Fresno, CA, Waupaca, WI & Hickory, NC.

1918, Gusmer was founded and in 1924 Aage Gusmer incorporated our company. Gusmer is currently third generation family owned and operated.

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Retail & Analytical Services ------------------------------------------------------------------------------------------

Application Specialists

Equipped with the best analytical equipment and staffed with a diverse group of qualified technicians, Gusmer Napa and Gusmer Sonoma provide full laboratory services for winemakers.

3 Application Specialists who complete customer evaluations on filterability issues, fining agent trials, along with enzyme and fermentation nutrient optimization.

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R&D Scientists

Fermentation Center

An innovation center focused on beverage and fermented product

12 Research & Development Scientists, their research in fermentation, filtration and food science overlap and provide synergies.

development in Santa Rosa, CA.

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Technical Sales Reps

Product Managers

5 dedicated Product Managers who provide technical expertise with our resale product lines and Gusmer manufactured products.

14 Direct Technical Sales Representatives with prior experience producing fermented beverages, with 6 advanced degrees, including 2 PhD’s.

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Customer Service

New Manufacturing Facility

In 2022 Gusmer built a brand new, 130,000 square foot manufacturing facility in Hickory, NC focused on producing liquid filtration media and devices.

Dedicated customer service team focused on providing responsive service.

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Gusmer’s Manufactured Products - Made in the USA

Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Pg 36

Micro Essentials TM Fermentation Nutrients Pg 17

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Oak Avantage ® Oak-Mor ® Pg 28

Cellupore CSF Series Sheets Pg 34 ------------------------------------------------------------------------------------------

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Cellu-Flo Filter Fibers Pg 37

Gusmer is proud to partner with the following companies

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View Table of Contents Table of Contents Information & Ordering Facility Locations and Technical Sales Reps...................3 Products Yeast. ..............................................................................4-11 Chr. Hansen Yeast......................................................4-7 Renaissance Yeast.....................................................8-9 Yeast Chart..............................................................10-11 Malolactic Bacteria......................................................12-16 Chr. Hansen ML Bacteria......................................12-16 Nutrients....................................................................... 17-20 Gusmer Micro Essentials TM Nutrients.................... 17-20 Enzymes.......................................................................21-25 IFF Liquid Enzymes ................................................... 22 BioSelect ® Micro-Granulate Enzymes................ 23 Lysozyme......................................................................25 Processing Aids............................................................26-27 Divergan ® F (PVPP).....................................................26 Cellar Chemicals & Lab Chemicals ............................ 27 Oak Products...............................................................28-33 Gusmer Oak...........................................................28-30 Arôbois Arôneo Oak ............................................... 31-33 Filtration.........................................................................34-42 Filter sheets............................................................34-35 Cellu-Stack ® Filters and Housings..............................36 Cellu-Flo Fiber Filter Aids ............................................. 37 Bucher Vaslin Cross Flow Filters..........................38-40 Microbiology ................................................................. 41-47 MilliporeSigma Process Monitoring Tools.............41-46 MilliporeSigma MVP Icon............................................47 Laboratory .......................................................................... 48 CDR WineLab ® . ........................................................... 48 Process Sensors...............................................................49 Hamilton Inline Sensors...............................................49 Services Gusmer Analytical Services........................................50-51 Panels and Individual Tests........................................52-53 Shipping & Ordering Information.....................................54 About Gusmer Gusmer in the Community..............................................55 Employee Spotlight...............................Inside Back Cover

Featured Products Wine Lab Analysis

CDR WineLab ® Pg 49

Cross Flow Filtration Bucher Vaslin FGC Pg 40

Gusmer CSF Sheets

Color Sensitive Filters Pg 34

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Facility Locations and Technical Sales Representatives Information & Ordering To place an order please call us toll free: 866.213.1131

LOCATIONS: West Coast Napa Gusmer Napa & Analytical Services 640-D Airpark Road Napa, CA 94558

Sonoma Gusmer Sonoma & Analytical Services 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056 8:30-1:00, 1:30-5:00 *M-F PST * Extended harvest hours, call to inquire

Waupaca Manufacturing Facility 1401 Ware Street Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST Fresno Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692 Fax: 559.485.4254 8:00-5:00, M-F PST

Phone: 707.224.7903 8:30-5:00, M-F PST

East Coast

Santa Rosa Fermentation Center 2200 Northpoint Parkway Santa Rosa, CA 95407 Phone:707-921-1417

Mountainside 1165 Globe Avenue Mountainside, NJ 07092 Phone: 908.301.1811 Fax: 908.301.1812 8:00-5:00, M-F EST

Hickory Manufacturing Facility 1774 Lutetium Circle SE Newton, NC 28658 Phone: 828.994.0105 8:00-5:00, M-F EST

For all the latest news, videos and updates follow us on our social media channels.

TECHNICAL SALES REPRESENTATIVES BY AREA: Central CA, S. Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern CA, N. Nevada Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast CA Kyann Varvel (Paso Robles, CA) — 805.956.0613 kvarvel@gusmerenterprises.com Napa County CA Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties CA Andrew Moore (Windsor, CA) — 707.494.2837 amoore@gusmerenterprises.com Southern CA, Arizona Eric Templeton (Torrance, CA) — 213.944.9166

Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311 cwebster@gusmerenterprises.com Texas & Lower Midwestern States Jill Gallegos (Lago Vista, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Great Lakes Region, Eastern Canada Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Northeastern States Matt Pino (Mountainside, NJ) — 609.569.6329 mpino@gusmerenterprises.com Kentucky, Tennessee Justin Juengel (St. Louis, MO) — 314.502.0144 jjuengel@gusmerenterprises.com Southeastern States Cristian Lupp (Mountainside, NJ) — 908.419.1151 clupp@gusmerenterprises.com

etempleton@gusmerenterprises.com Colorado, Upper Western States Eric May (Denver, CO) — 720.703.3813 emay@gusmerenterprises.com

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Chr. Hansen Non- Saccharomyces Yeast

Wine fermentation practices have evolved greatly through the years as our understanding of grape and must ecology, microbial physiology and biochemistry continues to develop. Fermentation was once thought of as a one-stage process, primarily focused on sugar to alcohol conversion. As our understanding and appreciation of malolactic bacteria grew, fermentation practices evolved into two stages – sugar to alcohol and malic to lactic conversion – each stage with its own unique contribution to the organoleptic profile of the wine. With the commercialization of non- Saccharomyces yeast, yet another dynamic shift in fermentation practices is occurring. Today’s progressive winemakers are creating complex and multi-dimensional wines on a consistent basis by managing their fermentation regime in three stages – flavor, aroma and tactile development with non- Saccharomyces yeast, followed by sugar to alcohol conversion with Saccharomyces yeast, and malic to lactic conversion with malolactic bacteria. Chr. Hansen led the charge in the development of non- Saccharomyces yeast strains with the creation of their screening and selection programs over a decade ago. Since then, three pure commercial strains, and three mixed culture preparations have become widely utilized in winemaking and are known for the exceptional impact they make to wine quality.

Pure non-Saccharomyces yeast

Mixed Culture Blends

Melody TM

FrootZen TM

100% Pichia kluyveri • First commercial direct inoculum frozen yeast • Releases and converts

60% S. cerevisiae, 20% L. thermotolerans, 20% T. delbrueckii • S elected for enhancing exotic fruit and stone fruit flavors in complex wine such as Chardonnay, Viognier, and delicate white and red wines

odorless bound precursors into volatile aromatic thiols

Concerto TM

Gusmer Webinar: “ The use of Non-Saccharomyces yeasts in winemaking”

100% Lachancea thermotolerans* • Increases total acidity of wine (lactic acid formation) • Integrated red and black fruit, spice *Formerly Kluyveromyces thermotolerans

Prelude TM

100% Torulaspora delbrueckii • Controlled inoculum helps minimize VA production • Heavy producer of polysaccharides • For wines matured in oak

Duncan Hamm Chr. Hansen Senior Application Specialist Dept. of Wine & Fermented Beverages

Octave

100% Lachancea thermotolerans* • For white and rosé grape varieties from warm/hot climate regions • Enhance fruit flavors (Esters) *Formerly Kluyveromyces thermotolerans

For more details on Chr. Hansen’s full line of non-Saccharomyces, Saccharomyces and mixed cultures, go to page 10 to view the Yeast Catalog Guide.

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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

FERMENTATION STAGE

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

Muse

Allegro

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

*Simultaneous

Three Stages of Fermentation

**Sequential

Mixed Cultures

Malolactic Bacteria

Non- Saccharomyces

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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Chr. Hansen FrootZen TM

Viniflora FrootZen is the first commercial yeast preparation based on a pure strain of Pichia kluyveri . This non- Saccharomyces yeast strain is specifically noted for its ability to enhance tropical fruit intensity and mouthfeel in white wines such as Sauvignon Blanc, Chardonnay, Riesling and fruit forward rosé and red wines. FrootZen is an extremely powerful producer of the volatile thiol aromas 3-MHA (passion fruit) and 3-MH (grapefruit), and significantly boosts flavor compounds such as “peach, citrus and mineral”. Since its launch in 2011, it has been widely adopted into wine programs in North America, New Zealand, France, Spain and other regions known for bright, aromatic wines. Use FrootZen with your favorite Saccharomyces yeast in a sequential inoculation. Known as the “quiet fermenter”, this strain of Pichia kluyveri does not create noticeable amounts of CO 2 , and a treated tank will appear to be very still. However, the fermentation is still progressing as evident by the noticeable increase in fruit aromas associated with the yeast and the 1 - 3 degree drop in brix over a three-day period. After FrootZen has done its job, inoculate with the Saccharomyces of choice to complete the fermentation. FrootZen is also the first commercial yeast preparation for winemakers which is meant for direct inoculation into grape juice – frozen so no rehydration is required. Chr. Hansen has developed the technology to freeze yeast and offer it as a fully hydrated, direct inoculation product. It comes in a 500 g pack which treats 1,320 gallons, and is delivered to your winery on dry ice. It can be stored for a short time on dry ice until used, or for longer term storage, in a -40 °C freezer.

Customer Testimonial

Greg Kitchens, Director of Winemaking Don Sebastiani & Sons - Napa, CA

Example: Viniflora ® FrootZen™ to boost tropical fruit flavors Increase in thiol levels when co-fermenting Sauvignon Blanc with FrootZen ( Pichia kluyveri ) at 14ºC/57°F

Thiol 3-MHA (ng/L)

1000

900

800

Customer Testimonial

100%

700

600

500

400

300

200

Lisa Strid, Winemaker Aridus Wine Company - Willcox, AZ

100

Saccharomyces only

FrootZen + Saccharomyces

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What Chardonnay Style Are You?

The exciting thing about Chardonnay is its ability to accommodate so many styles, allowing for a great degree of latitude in expression on the part of the winemaker. Unlike any other grape, Chardonnay can be graceful and elegant, light and fruity, or serious and provocative. Hugely malleable, it comes in many shapes and forms. In his report* on Chardonnay, Christian Eedes sums up well the five faces of Chardonnay (see chart below). Grape quality and oak are instrumental in shaping the final outcome of great Chardonnay

programs, as is the management of both alcoholic and malolactic fermentations. The Chr. Hansen non- Saccharomyces and Saccharomyces yeast and malolactic bacteria selections provide winemakers with the ability to form Chardonnay into what is required to define and differentiate programs, offering tools to accentuate full fruit expression, or complexity through diacetyl production, or somewhere in between. These same tools are easily applied to other grape varieties, but Chardonnay does it so well.

Style

Fruit Expression

Palate Weight

Non- Saccharomyces Yeast

Saccharomyces Yeast

Malolactic Bacteria

Ligh t -bodied

F rootZen

Merit

CiNe

– with lime fruit and acidity

for partial or total MLF

Fruit-driven

F rootZen

Merit

CiNe

– with moderate acidity

Traditional

F rootZen

Melody

CH11

– ripe citrus and oak

Burgundian

P relude

Melody

CH35

– flinty, leesy, more savoury

Spontaneous ferment – rich, broad, honeyed

P relude

Merit

CH35

*The Christian Eedes Chardonnay Report – 2012

Chr. Hansen remains in world elite of most sustainable companies For the sixth consecutive year, Chr. Hansen is ranked as the most sustainable biotech company in the world by Corporate Knights, a specialized Toronto-based media and investment research firm. During the years Chr. Hansen has been recognized internationally for their commitment and impact on the sustainability agenda. For the past four years, Chr. Hansen has been listed on Corporate Knights’ Global 100 Most Sustainable Corporations in the World, culminating in 2019, when Chr. Hansen ranked no. 1. In 2020, they cemented their position in the world elite of sustainable

companies, coming in second on the list, which they also did in 2022. “The positive sustainable benefits that our microbial solutions can bring to our customers remain our top focus for the coming year. The handprint of our solutions is what really differentiates us in Chr. Hansen. And we will keep exploring how our solutions can help our customers deliver, not only great tasting products produced with high efficiency, but also drive carbon reductions and other sustainable benefits,” Rune Joergensen (Head of Sustainability & ESG)

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View Table of Contents Renaissance Yeast Yeast with Purpose Yeast Innovative Technology – The Yeast as a Tool

Renaissance Yeast is a research and development company in Vancouver, that is dedicated to yeast innovation that addresses some of the wine industry’s most important fermentation challenges. Since 2013, Renaissance Yeast has operated on the premise that fermentation problems can be addressed with yeast strain screening and development through natural breeding techniques.

Created by Selective Breeding

Innovative H 2 S Prevention Renaissance Yeast uses the science of selective breeding to create wine strains with superior attributes and technical performance. The unique, non-GMO process enables us to isolate yeast strains with all-around performance in winemaking and outstanding flavors and aroma to truly make wine exceptional. Through research funded by the American Vineyard Foundation, Dr. Linda Bisson (University of California, Davis) and her team revealed that the level of sulfide produced by yeast strains varies and that it is difficult to predict strain behavior in response to nitrogen supplementation. Hydrogen sulfide is one of several common sensory defects in wine. It can impart notes of rotten egg, garlic and burnt rubber, and if left untreated, can complex into other volatile sulfides such as disulfides and mercaptans. Hydrogen sulfide, even in trace amounts, can’t be easily detected by wine consumers, and can still impair the true flavours of your wine. Wines are much more ‘open and bright’ when trace amounts of hydrogen sulfide are not present. Dr. Bisson’s research resulted in the isolation of the yeast strain UCD932 from a vineyard in Emilia Romagna, Italy and the understanding that this yeast strain is naturally unable to produce hydrogen sulfide during fermentation. This novel discovery lead to extensive screening and crossbreeding programs by the research staff at Renaissance Yeast, and resulted in an innovative approach to preventing hydrogen sulfide in fermentations.

Innovative Traits by Selective Breeding

Renaissance Yeast knows, in addition to controlling H 2 S, a wine yeast has to be a holistic performer with exceptional secondary qualities. With this in mind, the Renaissance R&D team continually builds upon the core H 2 S-preventing platform to develop yeast with outstanding attributes that include:

• BRAVO: High Glycerol Producing Strain • BELLA: Low Acetic Acid Production Yeast • TR-313: Volatile Thiols Releasing Wine Yeast • FRESCO: Cider Specific Strain These strains are useful tools not only for the H 2 S prevention, but also to improve technical characteristics such as the need for enhanced mouthfeel (Bravo), management of challenging fermentations (Bella), and exceptional varietal aroma production (TR-313).

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Renaissance Yeast (continued)

Viva TM

Muse TM

Ideal for artisan-style sparkling wines, fruit forward grape wines and fruit wines

Excellent choice for full bodied wines such as Cabernet Sauvignon, Merlot and Syrah • Provides impressive flavor and aroma in red varietals

• Strong fermentation kinetics, all the while preserving fresh, fruit character • A rapid, clean fermenter characterized by its ability to work under diverse conditions

Allegro TM

Brio TM

Imparts good mid-palate fullness with color and flavor stability across all varietals

A specialty yeast for complex, fruit driven red wines • Intense aroma purity, elevating a wine’s aromatic expressiveness with notes of cherry, black fruits and spice • Improves the extraction of phenolic compounds and color

• Produces an intense fruit overture followed by a mild spiciness and a smooth tannin finish • Ferments at a moderate tempo and performs well in medium nitrogen musts

Avante TM

Provides a high-quality advance for organic winemakers Ossia TM - (Organic)

A versatile and reliable yeast for making red wines • Produces an intense red fruit overture for color and flavor stability • Maintains desired varietal characteristics with great aromas and flavors

• Minimizes concern of producing H 2 S due to limitations of conventional use of inorganic copper sulfate

Bravo TM

Bella TM

A versatile and robust general white wine strain • Exhibits beta-glucosidase and beta-lyase enzyme activities • Low VA production during stressful fermentations

Full body red wine strain • High glycerol producing strain • Beta-lyase activity – high ester and other aromatic compounds

TR - 313 TM

Fresco TM

A versatile and robust general white wine strain • Thiols releasing strain • Intense aromas of tropical fruits

Saccharomyces cerevisiae hybrid • Specifically developed for cider producers • Imparts a bright apple character and a refreshing crisp finish

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Non- Saccharomyces & Saccharomyces Yeast Catalog Guide

Addition Point / Purpose

Product

Features

Benefits

Chr. Hansen Non- Saccharomyces yeasts • Pichia kluyveri • 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

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

Primary Fermenation/ Alcoholic Fermentation

FrootZen

• 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

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

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

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

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)

Chr. Hansen 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

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)

Chr. Hansen 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

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 Chr. Hansen bacteria

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

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)

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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 • 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

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 • 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

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, 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 • 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 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 • 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

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)

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View Table of Contents Chr. Hansen Malolactic Bacteria Cul tures

World Leader in Bacterial Cultures for the Wine Industry

One of Chr. Hansen’s core competencies is microbial physiology. By investigating how bacterial cultures interact with their environment, valuable insight is gained into strain functionality and performance. As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. That is evident by the fact that Chr. Hansen Viniflora ® cultures are the most widely used malolactic cultures. Reliable and predictable, Viniflora bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes.

Not all strains of Oenococcus oeni are the same, nor are all malolactic bacterial preparations. Some strains are more tolerant to environmental parameters such as pH, temperature, sulfur dioxide and alcohol. That tolerance depends partly on the natural capabilities of the strain, but more importantly on a production process that properly adapts the cell to enter the harsh environment of wine. It takes properly conditioned cells to survive the freeze drying process, and the ultimate inoculation into wine, to assure a high degree of cell viability. Chr. Hansen preparations are not only tested for viability, but each batch of bacteria is also tested for the cell’s ability to convert malic acid to t to lactic acid. Only Chr. Hansen uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced. All Viniflora strains are tested for the correct number of viable cells and for the assurance that the cells have the desired level of malolactic activity in wine. That’s what separates Chr. Hansen from the rest.

Customer Testimonial Chr. Hansen ML Bacteria

Gusmer Webinar: “Mastering Malolactic Fermentation”

Duncan Hamm Chr. Hansen Senior Application Specialist Dept. of Wine & Fermented Beverages

Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA

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Chr. Hansen Malolactic Bacteria Strains

With Chr. Hansen direct inoculation cultures of Oenococcus oeni , no starter preparation is needed. Just add the product directly from the bag to the must or wine. Available as a freeze dried product in three different pack sizes to treat 66 gallons, 660 gallons and 6,600 gallons. Viniflora ® Oenos • Selected for its exceptional ability to perform a quick and efficient malolactic fermentation in most wines • Good all around tolerance for low pH and high alcohol, along with a good temperature range • Used effectively in red and white wines Viniflora ® Oenos 2.0 • Contains all the positive attributes of Viniflora Oenos • Cinnamoyl esterase negative Viniflora ® CH11 • One of the newer strains developed by Chr. Hansen for its ability to ferment wines with very low pH and high alcohol • One of the fastest malolactic fermenters available • Performs well in both red and white wines Viniflora ® CiNe TM • Unique strain that does not metabolize citric acid, helping keep the fruit forward aromas • Does not produce buttery character also known as diacetyl • Has good tolerance for both alcohol and pH • Ideal strain to achieve a fast and clean malolactic fermentation in barrel aged red wines

Viniflora ® CH16 • Ability to ferment at high alcohol levels • Very effective at fermenting red wines and not producing high levels of VA

90 Second Overview of Viniflora ® CH16

90 Second Overview of Viniflora ® CH35 Viniflora ® CH35 • An extremely unique strain with superior ability to withstand high SO 2 and low pH • Best used in white wines that present difficulties for other strains • Promotes diacetyl production

“ I began using Gusmer CH16 malolactic bacteria for the harvest of 2007 and have been using it every harvest since then. Gusmer CH16 bacteria works extremely well in all of our varieties: Pinot Noir, Zinfandel, Syrah and Chardonnay. When alcoholic fermentation has completed, I simply add the dry bacteria directly from the envelope to the barrels and replace the fermenting bung. The ML fermentations using CH16 are quick, clean and complete and don’t interfere with varietal character. ” Bob Mueller, Winemaker Mueller Winery - Windsor, CA

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View Table of Contents Chr. Hansen Viniflora ® CiNe ™ Keep the fruit intensity and create new wine styles with this unique diacetyl-free malolactic culture Winemakers can now enjoy the benefits of malolactic fermentation without the production of diacetyl. Viniflora ® CiNe™ (citric negative) is a natural and innovative tool for winemakers to optimize fruit intensity, improve mouthfeel and reduce acidity. With Chr. Hansen’s Viniflora CiNe, winemakers now have the opportunity to create new types of wine styles (white, rosé, sparkling and red), differentiate similar wines within a larger program, and bring fruitiness to its highest level. This lends itself perfectly when working towards consumer demands for natural, fruit forward wines. Viniflora CiNe offers all the benefits of malolactic fermentation management, such as microbial stability

and a softer palate, while preserving the fruit derived flavors and aromas from the grape and alcoholic fermentation. The key to CiNe is its lack of ability to metabolize citric acid, the primary driver of diacetyl production in wine, while maintaining the full ability to metabolize malic acid. The absence of the gene(s) responsible for the citric metabolic pathway is a naturally occurring mutation in CiNe… it is certified non-GMO. CiNe produces much lower levels of acetic acid (VA), because it is unable to metabolize citric acid, and it does not produce biogenic amines. The feedback from winemakers that have tried CiNe is universal – it is a perfect tool for fruit forward wines. CiNe is available in the same freeze-dried, direct inoculation format as all the other Chr. Hansen bacteria strains. Contact your Gusmer representative to find out what Viniflora CiNe can do for your wines this harvest.

Viniflora ® CiNe ™ Fermentation Characteristics

Citric acid (ppm)

Acetic acid (ppm)

600

400

r a CiNe Other ML bacteria

Other ML bacteria r a CiNe

200

Days

Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity. Field Trial 2009, France, Rosé: Co-inoculation

Viniflora ® CiNe ™ Main Bene ts for Winemakers Effects on red/rosé/white wines that normally go through MLF V iniflo ra ® CiNe ™ the ‘diacetyl-free’ cultur e main benefits for winemakers Effects on rosé/white wines that normally do not go through MLF

Incr ease fruit flavor intensity Decr ease volatile acidity

Decr ease sulfites content and its effect on flavor intensity

FLAVOR PROFILE

Decr ease harshness/acidity Get a r ounder mouth-feel

MOUTHFEEL

Reduce Malic Acid Reduce the amount of SO 2 needed to stabilize wines MLF effect on white wines without comp r omising fruit or primary fermentation flavors

STABILITY

‘Diacetyl fr ee’ wines: • new wine in a range • new wine in a blend

NEW APPLICATIONS

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Application Notes for Malolactic Bacteria

Strain of Bacteria Different strains of Oenococcus oeni have different fermentation characteristics and different abilities to survive the extreme conditions of wine. The characteristics and survivability are determined by the strain’s natural capabilities and the skill used in preparing the cultures to adapt. Chr. Hansen is the world’s leader in bacteria preparations for food cultures, with a wide-ranging strain bank and extensive expertise. The Viniflora strains were selected and adapted specifically to meet the varied wine parameters and the high standards of winemakers. Wine Parameters SO 2 , pH, alcohol and temperature are the key wine parameters to consider for successful malolactic fermentations. Any one of these parameters outside the bacteria’s limitations can slow down or inhibit the fermentation. It is important to remember that these parameters all work in concert with one another and together have a synergistic effect on the bacteria. Exceeding the limitations for one parameter, if others are in line, may be less restrictive than three or four parameters that are high but within the limitations for the strain. SO 2 Be aware of the toxic effect of SO 2 on malolactic bacteria and keep the addition to a minimum. In general, lower is better, with the maximum TSO 2 at 30-70 ppm depending on the strain of bacteria and the type of wine (see chart on page 16). Some strains of yeast (especially Saccharomyces bayanus ) produce high levels of SO 2 during alcoholic fermentation. Choosing an ML-friendly strain of yeast, which produces minimal amounts of SO 2 , will help to assure the success of your malolactic fermentation.

The rate of the malolactic fermentation, and ultimately, the success of the fermentation, are dependant on several key factors — the level of inoculation, the strain of bacteria used and the parameters of the wine. Level of Inoculation – The Magic Number It is frequently observed that efficient malolactic fermentations require a minimum cell density of approximately 10 6 CFU/ml… one million cells per milliliter — the magic number . Malic acid conversion has also been found to be proportional to cell density; so the more cells above one million per milliliter, the faster the malolactic fermentation will progress. This means that a pouch of bacteria used to inoculate 660 gallons must contain at least 2.5x10 12 viable cells in order to ensure an inoculation level of 10 6 CFU/ml, and all of those cells must survive inoculation into the wine. Not all commercial preparations contain this level of viable cells, nor do all manufacturers prepare the cells to survive the inoculation. Chr. Hansen not only checks its Viniflora cultures to assure that their cell numbers exceed these levels, but also checks the cell’s ability to survive inoculation and convert malic acid. Stretching the Cultures Stretching the cultures by inoculating volumes of wine greater than what is recommended is not always prudent. Stretching means that the inoculation rates of the Oenococcus oeni may fall below 10 6 CFU/ml and that a malolactic fermentation with the desirable bacteria may not start until cells go through sufficient generations. Oenococcus oeni is a slow- growing organism and can be outcompeted by other, undesirable bacteria ( Lactobacillus, Pediococcus , etc.). Ultimately the quality of the wine can be affected, and at the very least the fermentation will be drawn out by days, weeks, or possibly months, tying up tank space, requiring ongoing monitoring and enduring unnecessary risk of oxidation and spoilage.

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pH Lower pH levels create more challenging conditions for malolactic fermentations. Some Viniflora strains can handle pH levels down to 3.3, and under certain conditions down to 3.1. The CH35 and CH11 strains were selected to handle lower pH levels, and under certain conditions, can go down to 3.0. High pH can be a challenge as well in that both desirable and undesirable bacteria find it easier to thrive. High pH values usually dictate the need for a strong inoculation of Oenococcus oeni to outcompete the undesirable bacteria. Alcohol High levels of alcohol have an inhibitory effect on bacteria. In general, the Viniflora strains can handle up to 14% alcohol, with the CH16 strain being especially selected for high alcohol red wines (up to 16%). Application Notes for Malolactic Bacteria (continued)

Temperature In wine, the optimal temperature for malolactic fermentation is 63 - 72 °F, with the maximum

temperature around 77 °F. Temperatures below 50 °F will slow the metabolism of malic acid to the point that the fermentation is significantly delayed. Low temperatures in the wine do not necessarily kill the cells, but under most conditions, make them dormant. In most cases, if all parameters are good, the fermentation can be restarted by heating the wine to optimal temperatures. Temperatures above 77 °F can kill Oenococcus oeni. Storage Chr. Hansen’s Viniflora is produced with a three year shelf life and unopened packages can therefore be carried over from season to season. It should be kept frozen (0 °F) for long-term storage.

*Recommended Parameters

Chr. Hansen Strain

Wine Type Characteristics

Biogenic Amines

Total SO 2

Minimum pH

Alcohol Temperature

Viniflora ® CiNe TM

Red, White or Rosé Wines

First Diacetyl Free Bacteria Strain. Good All Around Tolerance of pH, Alcohol and SO 2 . Low VA Produc - tion, Cinnamoyl Esterase Positive Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Positive Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative High Fermentation Speed, Outstanding Tolerance to Lower pH, Lower Temperature and Higher Levels of Alcohol. SO 2 sensitive, Cinnamoyl Esterase Negative Outstanding Tolerance to High Alcohol Levels, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative Outstanding Tolerance to Lower pH and Higher SO 2 Levels. Clean and Fruity Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative

Negative

30 ppm (all wines)

3.2

14% 63 - 77 °F

Viniflora ® Oenos

Red, White or Rosé Wines

Negative

40 ppm (white) 70 ppm (red)

3.2

14% 63 - 77 °F

Viniflora ® Oenos 2.0

Red, White or Rosé Wines

Negative

40 ppm (all wines)

3.2

15%

59 - 77 °F

Red, White or Rosé Wines

57 - 77 °F

Viniflora ® CH11

Negative

35 ppm (all wines)

3.0

15%

Viniflora ® CH16

Negative

40 ppm (red)

3.4

16% 63 - 77 °F

Red, White or Rosé Wines

Viniflora ® CH35

Red, White or Rosé Wines

Negative

45 ppm (white)

3.1

14% 59 - 77 °F

*These inhibitory factors act in synergy. Individual tolerances are valid only if other conditions are favorable.

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