Gusmer

East Coast: 1165 Globe AvenueMountainside, NJ 07092 Tel: (908) 301-1811Fax: (908) 301-1812

West Coast:81 M StreetFresno, CA 93721 Tel: (559) 485-2692Fax: (559) 485-4254

Midwest:1401 Ware StreetWaupaca, WI 54981 Tel: (715) 258-5525Fax: (715) 258-8488

E-mail: [email protected]

Website:www.gusmerbeer.com

Service with Knowledge®

For more than 75 years, brewers around the world have recognized Gusmer as both the premier distributor of brewery products and supplies and a leading manufacturer of filtrationproducts. We’ve earned an enviable reputation for delivering exceptional product knowledge,technical expertise, and outstanding customerservice.

Not only do we represent some of the finest products and materials in the industry, we alsoprovide expert, dependable support.

For processing aids, filters, instruments, and production equipment, Gusmer maintains thefinest materials and systems from the mostrespected names in the industry. And all arebacked by Gusmer’s commitment to provide themost knowledgeable and professional service.

For more information about Gusmer, visit our websiteat www.gusmerbeer.com or contact your localGusmer representative.

Gusmer knows beer.

GusmerknowsBeer

Filtration Media & Process Aids

Gusmer Enterprises, Inc. Product List

*Aber Yeast Monitor - Inline and LaboratoryModel measuring concentration of live yeast cells

*Canongate (Crisp) Mashing Bath

Laboratory Equipment Hydrometers, Glassware, Scales, pH Meters,and other Lab Equipment

Continental-Contitech Purple Snake Hose

Perlick Company - Stainless Steel Fittings

*Ponndorf Spent Grain Presses, Conveyors,Dryers and Yeast Dryers

*Schmidt-Seeger Malt and Rice Mills, Cleaners,Graders, and Malting Equipment

Seitto Filter Housings - Designed for lab-scaleand small-scale filtration production trials.Available in 2", 3.5", 7", and 13.5".

Strahman Cleaning Equipment

Thermo Process Analytical Instruments

Volckening, Inc. - Spare Parts forFilling and Packaging Machines

Zahm & Nagel CO2 Measuring Equipment

AB Vickers - Isinglass, Kettle Finings,Yeast Food, Anti-Oxidant, Silicon Antifoam

CARBAC® - Activated carbon sheets for color and odor removal

Gusmer Matrix Filter Sheet Series(Standard and low soluble iron)

CELLU-FLO Fiber Filter AidsNatural and charge modified cellulose fibers

CELLU-STACK® Filter Housings

CELLU-STACK® Filter Elements

D.D. Williamson Caramel Coloring

Gelatin (granular, liquid, hydrolyzed)

Irish Moss

Millipore Filter Cartridges and Housings

Novozymes - Enzymes for beer, distilling, wineand juice processes

Oak Barrel AlternativesOak-Mor® and Oak Avantage® - Available inAmerican varieties

PQ Beer Stabilizers(BRITESORB® A100 and D300 silica gel)

White Star Filter Paper

Processing Equipment & Instruments

*Technical Services Available

Line Card - 03/08

2009-2010

Gusmer EnterprisesWine Products Catalog

Celebrating 85 Years of Service with Knowledge ®

1924

2009

We’re proud to be celebrating our 85th anniversary of service to you,our valued customer! Our dedication to Service with Knowledge®

means that we’re committed to providing superior customer serviceand unsurpassed technical expertise – it’s been our way of doingbusiness since 1924.

We invite you to explore our 2009/2010 Wine Products Catalog,where you’ll find some exciting new products as well as the favoritesthat you’ve come to trust. Gusmer is committed to bringing youinnovative products and customized solutions to ensure your successfor many years to come.

Our commitment to service and quality is stronger than ever andGusmer looks forward to creating and delivering success for ourcustomers. The entire team at Gusmer Enterprises, Inc. would like tothank you for the privilege of servicing this great industry, the wineindustry, and for making our 85th anniversary possible.

We wish you a very successful vintage.

— Your Friends at Gusmer Enterprises, Inc.

www.gusmerwine.com2009 Gusmer Enterprises, Inc. Wine Products Catalog

Cover photo courtesy of Wine Institute of California

Introduction

Welcome to

GusmerEnterprises, Inc.Gusmer Knows Wine• Decades of winemakingexperience and exceptionalproduct knowledge combinedwith technical expertise

• Comprehensive, dependablesupport

• Superior customer service

R&D and ApplicationSupport Labs• The Gusmer Enterprises R&D staffis experienced in filtrationdevelopment and design,analytical testing, microbiologyand material science.

• Our Application Support Labs areequipped with the latest analyticalinstrumentation and filtration testequipment, and our technical staffsupports customer sample requestsand new application developments.

• We support your testing needs,make filtration applicationrecommendations, and qualifynew materials for yourwinemaking requirements.

Gusmer Analytical Services• Microbiological Analysis fromThe Wine Lab®

• Hands-on, practical knowledgeof the most current analyticalmethods

• From grape evaluation to juiceanalysis and throughout thewinemaking process, right up topost-bottling stability assurance,Gusmer Enterprises is yourtechnical partner.

Introduction

1

InformationInside Sales, Locations, Ordering, and Shipping . . . . . . . 2-4

ProductsYeast

Chr. Hansen Yeast Strains . . . . . . . . . . . . . . . . . . . . . 5-7DSM Yeast Strains. . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9Summary of Yeast Strain Suggestions . . . . . . . . . . . . . 10

Ferco Tannins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11ML Bacteria & ML Nutrients

Quality Parameters and Bacteria Strains . . . . . . . . 12-15Nutrients

A New Concept in Yeast Nutrition…Time Release. . . 16MicroEssentials Yeast Fermentation Nutrients . . . . . . 17MicroEssentials Product Line. . . . . . . . . . . . . . . . . . . 18MicroEssentials Nutrient Addition Charts . . . . . . . 19-20

EnzymesNovozymes Enzymes . . . . . . . . . . . . . . . . . . . . . . 21-24Application Notes for Enological Enzymes . . . . . . . . 25Chr. Hansen Lactizyme . . . . . . . . . . . . . . . . . . . . . . . 26

Cellar ChemicalsPackage Sizes — Choose 1kg, 5kg, or Sack Size . . . . 27Divergan® F (PVPP) from BASF . . . . . . . . . . . . . . . . . 28Prevention and Treatment for Pinkingin White Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Cellar Additions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Oak Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31-33Filtration

Gusmer Matrix Filter Sheet Series. . . . . . . . . . . . . 34-36Millipore Filter Cartridges. . . . . . . . . . . . . . . . . . . 37-40BevlinerTM Single and Multi-Round Housing . . . . . . . 41Bucher Vaslin Cross-Flow Filters & ReverseOsmosis Equipment . . . . . . . . . . . . . . . . . . . . . . 42-43Cellu-Flo Fiber Filter Aids . . . . . . . . . . . . . . . . . . . . . 44

MicrobiologyMillipore Process Monitoring Tools . . . . . . . . . . . 45-48Illustrated Guide to Microbes and Sediments inWine, Beer and Juice . . . . . . . . . . . . . . . . . . . . . . . . 49

Lab ChemicalsCommon-Use Lab Chemicals. . . . . . . . . . . . . . . . 50-51

Lab EquipmentOenoFoss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Labware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53-57Packaged Kits for Specific Tests . . . . . . . . . . . . . . . . . 58

Analytical ServicesChemical and Microbial Analysis . . . . . . . . . . . . . . . . 59-63Calculating Molecular SO2 . . . . . . . . . . . . . . . . . . . . . . . 64

English to Metric to English CalculationsConversion Calculations & Addition Formulas . . . . . . . . . 65

Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66-67Prices and product offerings subject tochange without notice

Table of

Contents

MicroEssentialsTM”Time-Release” Nutrients

FEATURED PRODUCT!See page 16

NEW PRODUCT!See page 52

OenoFossTMInstant Quality Control Made Easy

2009 Gusmer Enterprises, Inc. Wine Products Catalog2 www.gusmerwine.com

InformationInside Sales, Locations, Ordering and Shipping

Information

Inside SalesEast CoastMarge Shackell (Mountainside, NJ) – 908.301.1811 [email protected]

MidwestDebbie Fenske (Waupaca, WI) – 715.258.5525 [email protected]

West CoastFresnoChristine Lajos-Caudell – [email protected]

NapaCandice Ward – 707.224.7903 [email protected]

Sales reps by area:East/Central/Midwest US/CanadaKathleen Bollack (Beaufort, SC) – [email protected]

Southwest USA (NV, AZ, NM,UT, CO, TX, LA, OK, Southern CA)Bill Merz (Bakersfield, CA) – [email protected]

Central & Northern CATim Ossun (Fresno, CA) – [email protected]

NapaLauren Sloan (Napa, CA) – 707.224.7903 [email protected]

Sonoma/Mendocino Counties, CADave Gusmer(Napa, CA) 707.224.7903 x102(Windsor, CA) [email protected]

Northwest (OR, WA, ID,MT, WY, British Columbia)Ken Stewart (Hillsboro, OR) – [email protected]

Locations:West CoastNapa640 Airpark RoadSuite DNapa, CA 94558(Order Toll Free - 866.213.1131)Phone: 707.224.7903Fax: 707.255.20198:30-5:00, M-F PST

Fresno81 M StreetFresno, CA 93721(Order Toll Free - 866.213.1131)Phone: 559.485.2692Fax: 559.485.42548:00-5:00, M-F PST

East CoastMountainside1165 Globe AvenueMountainside, NJ 07092Phone: 908.301.1811Fax: 908.301.18128:00-5:00, M-F EST

MidwestWaupaca1401 Ware StreetWaupaca, WI 54981Phone: 715.258.5525Fax: 715.258.84888:00-5:00 M-F CST

Directions:NapaFrom Hwy 29: Turn west on Airport Road toward theNapa airport. Turn left on Airpark Road, seconddriveway on left, first building on right.

FresnoFrom Hwy 99: Take Ventura exit east. Turn right onto“M” Street.

Credit Cards:We accept Visa and MasterCard.

Terms of Sale:Our terms are Net 30 days for established accounts($25 minimum order). Orders less than $50 must be acash or credit card transaction.

Return Policy:We offer credit if products are returned within 15 daysof shipment. Please call for a RA# (return authorizationnumber). Restocking fee may apply.

Placing Orders:Most orders are shipped within 24 hours of receipt.You may place your order by telephone, fax,or online at www.gusmerwine.com. Your order willship from the closest location holding the requestedinventory.

Shipping and Hazmat Information:Most orders are sent via UPS Groundtrac. For moredetailed information about UPS services and restrictions,go to www.ups.com. Larger shipments are shipped bycommon carrier.

Hazardous materials are shipped the most economicalway possible in accordance with carrier and DOTregulations. Prices normally include packaging; howeverspecial packing charges may be added for hazardousmaterials. Because of federal and international Hazmatshipping regulations, special DOT-approved shippingboxes and additional paperwork are involved inshipping all chemicals marked “HM”. For this extrahandling, UPS charges a $25 surcharge for each Hazmatground parcel.

NOTES:

• All carbon must be shipped by truck. UPS will nothandle it.

• Only one Hazmat class may be included in eachparcel. If an order contains items in more than oneHazmat class, each class must go in a separatepackage, each with a separate Hazmat surcharge.

2009 Gusmer Enterprises, Inc. Wine Products Catalog 3www.gusmerwine.com

You may place your order online for select items at www.gusmerwine.com or call your local Gusmeroffice. Supplemental technical information is available online. Order form on following page.

Information

Gusmer Enterprises, Inc., puts forth this catalog ingood faith but makes no guarantee, expressed orimplied, concerning the use or misuse of theproducts or data listed within.

Effective Date: 2/18/08

Gusmer Enterprises, Inc. promises to use theinformation entered into our website exclusively forthe purpose for which you have provided it. Theonly personal information we collect is supplied byyou, in which you willingly and consciouslyprovide us. None of the information we collect isshared with anyone or any company outside ofGusmer Enterprises, Inc. Upon online purchasing,we require and retain your name, password, e-mailaddress, billing address, shipping address, telephonenumber, product(s) ordered, credit card paymentinformation, order number, and IP address. Thecollection of this information is entirely for fulfillingyour order and for communication purposesregarding your order. Upon using our “Contact Us”page, we will ask that you provide your name,telephone number and e-mail for the sole purposeof our staff replying to your inquiry. Should youchoose not to provide us with your informationonline, you will not be able to use our e-commerceor “contact us” services. However, you may stillphone any Gusmer office for orders and inquiries(the same privacy policy applies).

For additional security, Gusmer Enterprises, Inc.employs Secure Sockets Layer (SSL) technology fordata encryption on all personal information enteredonline. Unfortunately, like all online sites collectingpersonal identifiable information, we cannotguarantee that all data transmission will becompletely secure. However, Gusmer Enterprises,Inc. promises to do all we can within our control tomake sure your sensitive information is handledsafely and securely.

For more information, please contact ourHeadquarters: 1165 Globe Avenue, Mountainside,NJ 07092. Phone: 908.301.1811 Fax: 908.301.1812

Customer Order Form

Contact Name: Date:

Account Name: Is this a New Account?

Current Billing Address: Shipping Address: Same as Billing:

Phone Number: I would like this shipping addressto be used for this order only

Fax Number: Purchase Order Number:

Qty. Size Description Cost/Unit Total

Please indicate how you want your order handled:

___ I will pick up my order on:

___ Ship my order on this day:

Ship Via:

___ UPS Ground ___ UPS Next Day Air

___ UPS 3 Day Air ___ Other (Please specify below)

___ UPS 2 Day Air ___________________

Use this email address for UPS shipping & tracking confirmation:

Total(Minimum order amount $25)

Pay by Credit Card (Visa or MasterCard):

Card number: __________________________

Exp. date: ______________________________

Name on Card: __________________________

Signature: ______________________________

Please Fax Orders To: Fresno, CA: 559.485.4254Mountainside, NJ: 908.301.1812Napa, CA: 707.255.2019Waupaca, WI: 715.258.8488

Order Form

Yeast

2009 Gusmer Enterprises, Inc. Wine Products Catalog 5

The finest hour ofnon-Saccharomycesyeast in winemakingMost alcohol fermentations todayare performed using commercialyeast products consisting of a singleyeast species, Saccharomycescerevisiae. However, manywinemakers know that natural(wild) fermentations can result inwines with more complexity andimproved flavor.

In natural (wild) alcoholicfermentation, there may be manyactive species of non-Saccharomycesyeasts, which dominate the yeastpopulation. Some of these impartpositive attributes to the wine,while others can cause detrimentaleffects. At the start of fermentation,S. cerevisiae is barely detectable(Figure 1), but as the fermentationprogresses, S. cerevisiae eventuallybecomes dominant, outcompetingthe non-Saccharomyces speciesbecause of better adaptability tosuch environmental elements asO2 and increasing ethanolconcentration. While theSaccharomyces yeasts are inlow numbers at the beginningof fermentation, the non-Saccharomyces strains have thechance to do their work. One mightsay that the non-Saccharomyces

species have their finest hour at thebeginning of a spontaneousalcoholic fermentation.

When the temperature is initiallylow and kept low duringfermentation — or because of adelay in the growth and consequentheat generation by S. cerevisiae(as seen in Figure 1), the non-Saccharomyces populations arepresent for an extended period.This may explain why winemakersexperience enhanced flavordevelopment when fermenting atlower temperatures, simply givingthe non-Saccharomyces speciesmore time to grow and enhancethe flavor development. In anuncontrolled fermentation,however, various species ofindigenous non-Saccharomycesyeast may be present, giving an

undesirable flavor impact. Theflavor development depends onthe yeast species present and thechemical and physiologicalconditions prevailing.

When adding controlledpopulations of S. cerevisiae,Torulaspora delbrueckii, andKluyveromyces thermotolerans(preselected for their enhancedflavor impact) in high cell numbersto a grape juice (Figure 2), thesethree species will be the dominantstrains, compared to thespontaneous fermentation shown inFigure 1. As in the spontaneousfermentation charted in Figure 1,T. delbrueckii and K.thermotolerans are best at thebeginning of fermentation, beforethey are outcompeted by S.cerevisiae, which then completesthe fermentation.

Fig 1. Spontaneous alcoholicfermentation

Fig 2. Grape juice inoculated withHARMONY.nsac

Chr. Hansen

Yeast StrainsHARMONY.nsac, SYMPHONY.nsac, MELODY.nsac, RHYTHM.nsac

A combined product with pure strains of selected non-Saccharomyces and Saccharomyces yeasts will outcompetethe indigenous non-Saccharomyces species, ensuring a desired control of the fermentation process and, at the sametime, contributing the flavor benefits of selected strains of T. delbrueckii and K. thermotolerans.

www.gusmerwine.com

Get the Complexities of Wild FermentationsWithout the RiskExplore a whole new world of expression in your wines.There are hundreds of Saccharomyces yeast productsavailable on the market; and while there can besome minor differences between them, it’s the non-Saccharomyces yeast blends that open up a whole newspectrum of possibilities for varietal expression, complexityand mouth feel. Chr. Hansen’s non-Saccharomyces yeastblends are gathering a dedicated following in the industry.

“I tried MELODY.nsac in my Syrah which typicallyhas a high level of alcohol. Compared to the yeast Inormally use, the wine made with Melody had astronger aromatic intensity and was longer in themouth. In spite of the high alcohol level, there wasless "hot" sensation at the end of the mouth.”

—A winemaker from Langedoc, France

“Chr. Hansen’s RHYTHM.nsac yeast showed very wellin our Syrah yeast trials. For the second consecutiveyear, this yeast added fruit, complexity, and structureover the other yeast strains, and the differencesbecame even more pronounced as the wines aged.”

—A California winemaker

Chr. Hansen has carefully isolated optimal strains ofnon-Saccharomyces yeast, which were selected for theirpositive impact on wine quality. This yeast is blendedwith Saccharomyces yeast — the engine that drives thefermentation to completion. The non-Saccharomycesyeast can only survive during the first few days offermentation, while the more dominant Saccharomycespopulation is going through its lag and log phases (see“The Finest Hour” on page 5).

Chr. Hansen’s range of four mixed cultured productscontains different ratios of selected strains ofKluyveromyces thermotolerans and Torulasporadelbrueckii, mixed with Saccharomyces cerevisiae.

2009 Gusmer Enterprises, Inc. Wine Products Catalog6

Yeast

Non-Saccharomyces Yeast Blends…A New Frontier in Yeast

SYMPHONY.nsacAn 80:20 blend of Saccharomyces cerevisiae andKluyveromyces thermotolerans that carries out a safeand reliable alcoholic fermentation, enhancing thearoma and flavor of the wine. This blend producedmore fruity and complex wines in the tested varietiesof Chardonnay, Pinot Noir, Riesling, Shiraz, andCabernet Sauvignon.

HARMONY.nsacAn 80:10:10 blend of Saccharomyces cerevisiae,Kluyveromyces thermotolerans, and Torulasporadelbrueckii that offers the enhanced benefit of these

three strains of yeast. This complex blend enhancesvarietal expression in wines such as Riesling (more apple,pineapple, mango tones with less bitterness), Pinot Blancand Chardonnay. In Merlot, Shiraz, Zinfandel, andCabernet Sauvignon it produced more distinct berry fruit,softer tannins and prolonged supple mouth feel.

RHYTHM.nsacA 60:40 blend of Saccharomyces cerevisiae andKluyveromyces thermotolerans for even more elevatedeffect from the non-Saccharomyces yeast. An idealcandidate to add fruit, complexity and mouth feel tofull bodied, high alcohol red wines.

MELODY.nsacA 60:20:20 blend of Saccharomyces cerevisiae andKluyveromyces thermotolerans and Torulasporadelbrueckii. Similar characteristics to theHARMONY.nsac, but with the elevated effect gearedtowards today’s robust red wines. One of the mostpopular selections in the mixed-culture range!

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SYMPHONY RHYTHM HARMONY MELODY


Yeast

www.gusmerwine.com

Effect of SO2 Production byYeast on MalolacticFermentationWinemaking is an integratedprocess, and the yeast used forprimary fermentations can have aprofound effect on the success ofmalolactic fermentations. Manycommercial yeast strains inherentlyproduce different levels of SO2 as aresult of their metabolism –sometimes as high as 20 ppm. AsSO2 is a known inhibitor ofmalolactic bacteria (even total SO2inhibits ML bacteria), it’s importantto choose a yeast strain which iscompletely compatible withmalolactic bacteria if the wine will

ultimately be put throughmalolactic fermentation.

The graphs below depict the effectof SO2 production by two differentcommercial strains of yeast induplicated controlled trials with thesame wine.

These trials confirm that evenrelatively small amounts of SO2produced by yeast can have adetrimental effect on the malolacticfermentation. All of Chr. Hansen’spremium yeast strains are screenedto have good fermentation kinetics,produce a complex range of flavorsand aromas suitable for the bestwines, and have perfect synergywith malolactic bacteria.

MERIT.fermFor high-alcohol redsA new strain selected especiallyfor fermentation of red wines witha potential of high alcohol (upto 17%). This strain’s provensuperiority for high-alcohol redwines makes it a perfect partnerfor the new malolactic culture forhigh-alcohol wines, Viniflora®

CH-16. This is a very strongcombination for fast and effectivemalolactic fermentations underdifficult conditions. Suggestedgrape varieties include CabernetSauvignon, Merlot, Shiraz,Carignane, Grenache, Tempranillo,Zinfandel, and Petite Syrah.

Discounts available for larger volumes.Hansen Yeast Strains Pack Size Price

MERIT.ferm 500 g $ 27.00 each20 x 500 g $ 469.80 case of 20 x 500 g

SYMPHONY.nsac 500 g $ 28.84 each20 x 500 g $ 535.60 case of 20 x 500 g

HARMONY.nsac 500 g $ 28.84 each20 x 500 g $ 535.60 case of 20 x 500 g

MELODY.nsac 500 g $ 28.84 each20 x 500 g $ 535.60 case of 20 x 500 g

RHYTHM.nsac 500 g $ 28.84 each20 x 500 g $ 535.60 case of 20 x 500 g

In Figure 1, the commercial yeast is Chr. Hansen’s MERIT.ferm, which produced 0 ppm SO2and resulted in a malolactic fermentation of 22 days with Viniflora Oenos and 28 days withCH-35.In Figure 2, the commercial strain tested produced 17 ppm SO2 and resulted in a malolacticfermentation of over 40 days.

Figure 1 Figure 2

Log

CFU/

ml

Log

CFU/

ml

Mal

icac

idg/

L

Mal

icac

idg/

L


Yeast

www.gusmerwine.com

Fermiblanc® (Arom) & Fermirouge®Cognac (Fermiblanc) and Narbonne(Fermirouge)For: white or red (respectively)These strains’ specialty is expression of fruity/varietalaromas. Beta-glucanase activity releases fruity or floralgrape aromas during fermentation. Well liked and veryversatile, these are two of our most popular strains.

Fermiblanc – for aromatic whites, to bring out a floralvarietal complexity, or to help out a less aromaticvariety. Less tolerant to alcohol than most strains, itcan be chilled to leave some residual sugar.Low H2S production.

Fermirouge – for reds, particularly Pinot Noir, CabernetFranc, and Merlot, where balance is important andfruity/berry aromas are desired. A slower and moreeven fermenter, it tolerates cooler temperatures thando most red wine yeasts. It has high alcohol tolerance.

Fermicru RangeFrance (4F9), Chile (LVCB)These strains have been selected for their uniquetreatments of white and rosé wines.

Fermicru 4F9 – for aromatic whites & rosés,recommended for aging on lees. It tends to ferment todryness and enhances fruity character.

Fermicru LVCB – for aromatic whites, fruity notes ofcitrus, pear, tropical fruit. It is suited to low-temperatureferments (54°F) and is also used to produce sparklingwine base.

Fermicru VR5 – for large red wines that have the abilityto age. This yeast is very appropriate for Pinot Noir,Merlot, Cabernet Sauvignon, Syrah, etc.

Fermichamp®Narbonne, FranceFor: re-inoculating stuck wines, and for tirageFermichamp is our most popular strain for finishingfermentations and restarting stuck wines. It is alsoused for high-alcohol wines and as a tirage yeast, likeother bayanus strains. Listed as fructophilic by themanufacturer, Fermichamp is much more resistant toalcohol than most strains and tolerates higher VA. It isnot tolerant to low temperatures.

Fermivin®Narbonne, FranceThis yeast produces low SO2, low VA, low H2S, withalcohol and temperature tolerance of 14% (up to 16%with nutrient supplementation) and 59°-95°F. Thesugar/alcohol yield is 16.5 g sugar for 1% alcohol.

Cepage StrainsCabernet, MerlotThese ultrapremium, specialty French strains weredeveloped by ITV in Bordeaux for use on single-varietyfermentations. Some great wines are made with theassistance of these special strains!

Cabernet (Strain L331) – Enhances varietalcharacteristics of Cabernet Sauvignon, especiallyaromas of blackberry, chocolate, and tobacco. Itimproves tannin extraction and polymerization,increasing mouth feel and producing well-roundedwines. Best at 77°-86° F.

Merlot (Strain 4882) – Increases color extraction andvarietal aroma concentration (berries, cherries, spices).Winemakers who have tried this yeast have reportedexcellent results. It is a popular red wine yeast.

DSM Yeast Strains Pack Size Price

Fermiblanc, Fermirouge, Fermichamp, Fermivin 500 g $ 18.15 each20 x 500 g $ 307.00 case of 20 x 500 g

Fermirouge & Fermivin 15 kg $ 240.00 per case (1-4 cases)Inquire for larger quantities

Fermicru 4F9, Fermicru LVCB, Fermicru VR5 500 g $ 28.95 each20 x 500 g $ 507.00 case of 20 x 500 g

Cepage Strains (Cabernet/Merlot) 500 g $ 28.95 each20 x 500 g $ 507.00 case of 20 x 500 g

DSM

Yeast Strains


Yeast

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The undisputed champion atrestarting and completingfermentationsThere is an array of causes behind stuck and sluggishfermentations that makes these problems quiteunpredictable and frustrating. Sugar utilization and highalcohol levels are two major contributing factors.During wine fermentation glucose is fermented at afaster rate than fructose due to the glucophilic natureof Saccharomyces cerevisiae yeast. Since there areequal amounts of glucose and fructose in juice, theglucose is used up first, creating an imbalance andpotentially a stuck or sluggish fermentation. Tocompound things further, in the above scenario there istypically a high level of ethanol for the yeast to try tosurvive in.

There is one solution that has risen above the rest—Fermichamp by DSM.

DSM’s Fermichamp (INRA 67J) has the specific abilityto metabolize fructose in high alcohol conditions.These attributes have made Fermichamp the undisputedchampion for dealing with sluggish fermentations andrestarting stuck fermentations.

Many winemakers count on Fermichamp to fermentchallenging wines or restart stuck fermentations.

See our website for additional information onrestarting stuck/sluggish fermentations.

Fermichamp®


Yeast

www.gusmerwine.com

This table presents general suggestions for yeast strainsbased on the grape, wine style or fermentationconditions. These suggestions highlight some of theyeast’s popular applications and are not meant to berestrictive or inflexible. For more information, pleasecontact your Gusmer representative or go towww.gusmerwine.com.

Grape/Style/Conditions Yeast

White WinesChardonnaystandard fermentation SYMPHONY, Fermiblanc, Fermichampfull bodied, barrel fermented Fermicru LVCB, SYMPHONY, Fermicru 4F9fruity, some residual sugar retained Fermiblanc, HARMONY

Sauvignon Blanc Fermicru 4F9, HARMONYGewürztraminer, Muscat, Riesling, Chenin Blancsome residual sugar retained Fermiblancfermented dry and aromatic SYMPHONY, Fermicru 4F9

Viognier Fermicru 4F9, Fermicru LVCBPinot Grigiofruity (pear, melon) SYMPHONY, Fermicru 4F9, Fermicru LVCBcrisp, grassy, mineral HARMONY

Non-Vinifera Whitesfruity, some residual sugar Fermiblanc, SYMPHONY, Fermicru LVCBdry Fermicru 4F9, HARMONY

Red WinesCabernet Sauvignon MELODY, RHYTHM, MERIT.ferm, Cepage Cabernet, Fermicru VR5Cabernet Franc Fermirouge, MELODY, Fermicru VR5Merlot MERIT.ferm, HARMONY, RHYTHM, Cepage Merlot, Fermicru VR5Pinot Noir SYMPHONY, HARMONY, Fermirouge, Fermicru VR5Shiraz/Syrah MERIT.ferm, SYMPHONY, HARMONY, MELODY, Cepage MerlotTempranillo MERIT.ferm, MELODY, Fermicru VR5Zinfandel MERIT.ferm, MELODY, Fermirouge, HARMONY, RHYTHMOther Redsnon-Vinifera reds Fermirougehigh alcohol reds MERIT.ferm, RHYTHM, MELODY, Fermichamp

Special Styles and Fruit WinesRosé, Blush, Blanc de Noirs Fermirouge, Fermicru 4F9, HARMONY, SYMPHONYSparkling Fermiblanc, Fermichamp, Fermicru LVCBApple, Berry, Cherry, Other Fruitdry MERIT.ferm, Fermichamp, Fermirouge, Fermiblancsome residual sugar Fermiblanc, Fermichamp, HARMONY

Troubled FermentationsHistory of difficult fermentations Fermichamp, MERIT.fermRestarting stuck fermentations Fermichamp, MERIT.ferm

Summary of

Yeast StrainSuggestions


Ferco

TanninsGrap’tan® E: Grape tanninsfor use during aging.Grap’tan E is used to helpprotect wines against oxidationduring the aging process. It alsohelps to stabilize color andimprove tannin structure. It isadded to the wine aftermalolactic fermentation.

Suggested dose rate:180-1,150 g / 1,000 gal (REDS)75-275 g / 1,000 gal (WHITES)

Grap’tan® S andGrap’tan® PC: Grape tanninsfor addition to finished redand white wines.These tannins solubilize instantlyin wine and can be added atany point up to three weeks priorto bottling. They are used toachieve optimal phenolicbalance, increase midpalatecharacter, reduce vegetativeflavors and aromas, and reduce“hot” alcohol character, amongother benefits.

Since Grap’tan S is extractedfrom skins and Grap’tan PCis extracted from seeds, theircomposition and organolepticproperties are different. Ingeneral, S adds more roundnessand PC adds more tannicstructure. The choice betweenS and PC is a function of thewine type, balance, and age.

Suggested dose rate:180-1,150 g / 1,000 gal (REDS)75-350 g / 1,000 gal (WHITES)

Located in the heart of one of France’s major grape-growing regions, Fercois a leader in the development of enological tannins produced from 100%white wine grape skins and seeds. Fully developed grapes are carefullyselected and put through a revolutionary process developed by Ferco.Pure grape tannins are extracted with gentle processing techniques (lowtemperature, no organic solvents) that respect and preserve the true natureof grape tannins. These tannins solubilize instantly and completely in wineand give winemakers full control to balance tannins for optimal structure,mouth feel, color stabilization, flavor, and aromas.

Grap’tan® V: Grape tannin for use during vinification.Grap’tan V is added directly to the must just after crushing. Used in wines forcolor stabilization (red wines), improved tannin structure, increased midpalatecharacter, reduced vegetative flavors/aromas, and aid in protein stabilization(white wines).

Suggested dose rate: 30-100 g / ton or 170-570 g / 1,000 gal

Item / Description Price for Each

Grap’tan V $176.90 / kg Inquire for qty discount

Grap’tan E $176.90 / kg Inquire for qty discount

Grap’tan S(Note: package size500 g) $169.10 / 500 g Inquire for qty discount

Grap’tan PC(Note: package size500 g) $123.49 / 500 g Inquire for qty discount

“We were pleased with the results on our reds using Grap’tan V incombination with other tannin during fermentation. The mouth feel wasbalanced, adding the desired structural component and achieving the colorstabilization we sought. Grap’tan V’s performance was superior to othercomparable tannins we have used in the past. We will continue to useGrap’tan V.”

—California Winemaker

Tannins

ML Bacteria & ML Nutrients

Quality Parameters of

CommercialML BacteriaKnow What You Are Buying

Critical parameters for malolactic fermentationand the quality of commercial bacteria productsNot all strains of Oenococcus oeni are the same. For example, some strainsare more tolerant than others to low pH and alcohol. That tolerance dependspartly on the natural capabilities of the strain and also, more importantly,the production process that it has undergone — i.e., whether it has beenproduced in a manner by which the cell wall has been adapted to enter theharsh environment of a typical wine. It takes a lot of expertise tosuccessfully produce freeze-dried bacteria. The finished product maycontain a lot of cells; but if the correct production parameters are notapplied, the cells could be damaged or dead.

It is, therefore, important to make the right choice when selecting acommercial bacterial product. There are many commercial productsavailable. How do you determine the quality of each of these products?The quality of most bacterial products available is currently determinedby counting the number of cells originally in the pouch. But when you areready to use the product, are these live cells, or are they damaged or evendead cells?

Chr. Hansen’s Viniflora® products are tested not only for cell numbers, butalso for the activity of the cells — i.e., their capability to convert malic acidto lactic acid. Their scientists have worked for several years to develop anew method which can measure the conversion of malic acid to lactic acid,a method which can be used as part of a quality-control procedure for eachbatch of product produced. They call this method “MACC” (Malic AcidConversion Capacity), a groundbreaking new method to measure thisvery difficult parameter. All Viniflora products are tested for the correctnumber of cells and for assurance that these cells have the desired levelof malolactic activity in wine.

Only Chr. Hansen does this!


Chr. Hansen Freeze-Dried ML CulturesWith Chr. Hansen direct inoculationcultures of Oenococcus oeni(formerly Leuconostoc oenos), NOstarter preparation is needed. Justadd the product in dry form to mustor wine.

Pack sizes are available in small (forup to 66 gal / 250 L), medium (for upto 660 gal / 2,500 L), and large (forup to 6,600 gal / 25,000 L).

Unopened packets last at leastthree years in your freezer.

Viniflora® Oenos – has beenselected for its overall exceptionalperformance and ability to performfast and clean malolactic fermentationin most wines. This strain can beused in both red wine and whitewine and has a clean and classicflavor profile. It has an excellentall-round tolerance towards pH,alcohol, temperature, and SO2.

Viniflora® CH-35 – has beenselected for its superior performanceand capability to perform malolacticfermentation in difficult white wines.This strain is the perfect match forrosé and white wines, but can alsobe used with success in red wines.It has a good tolerance to low pHand high levels of SO2.

Viniflora® CH-16 – A strainspecifically selected for its consistencyin conducting fast malolacticfermentation in high-alcohol redwines (up to 16%) with a pH valueabove 3.4. It has a very highfermentation speed and a lowproduction of volatile acidity.

NEW! Viniflora® CH-11 – A newstrain for direct inoculation that isparticularly well adapted formalolactic fermentation of red


Pack Size Qty (Packs) Viniflora® Oenos CH-35 & CH-16 CH-11

Small 1/2 box (5 pks) $ 62.45 / 5 pk $ 73.85 / 5 pk(For up to 1-4 boxes (10 pks) $ 113.60 / box $ 136.30 / box66 gal / 250 L) 5+ boxes Inquire Inquire

Medium 1-4 packs $ 62.57 / pk $ 73.87 / pk $ 73.87 / pk(For up to 5-9 packs $ 56.82 / pk $ 68.18 / pk $ 68.18 / pk660 gal / 2,500 L) 10+ packs Inquire Inquire Inquire

Large 1-9 packs $ 486.93 / pk $ 561.84 / pk(For up to 10+ packs Inquire Inquire6,600 gal / 25,000 L)

ML Nutrients Suggested Dose Pack Size Price per Unit

MicroEssentials Oenos 5 g / hl (0.2 g / gal) 25 kg pack $ 612.50 each1 kg pack $ 32.47 each100 g pack $ 8.90 each


and white wines with low pH andhigh alcohol levels. It also performswell at lower temperatures. CH-11is only available in the medium-sized package.

Nutrients forMalolactic BacteriaMicroEssentialsTM OenosNutritional requirements andmetabolic functionalities aredifferent for bacteria than for yeast.Unlike yeast, bacteria can neitherstore nor synthesize all essentialamino acids, so complex nutrientsare necessary for supplementation.Some Oenococcus oeni strainsreportedly require as few as fouramino acids, while other strainsdemand all nineteen amino acidsfor growth (Manca de Nadra et al.,2003). Newly fermented winescan often be deficient or void ofnutrients due to the yeast utilization,especially Saccharomyces bayanus,which can be slow to lyse afterfermentation. Nutritional depletioncan cause sluggish malolacticfermentations or can even stall them.

Due to the complex nutritionalrequirements of malolactic bacteriaand the relatively harsh medium forgrowth, minimizing nutritional stressis important. In addition to aminoacids and peptides, which are themost influential nitrogen sourcesrequired for malolactic bacteriagrowth, B-complex vitamins areespecially important.

MicroEssentials Oenos was developedspecifically for malolactic bacteria. Itcontains a diverse blend of organicprotein sources (no inorganic nitrogensource, since bacteria cannot utilizeit), vitamins and minerals.

MicroEssentials Oenos is stronglyrecommended for white wines andred wines that present challengingconditions (i.e. high SO2, highalcohol, low pH) or varietal winesthat are notoriously difficult to putthrough malolactic fermentation —such as Merlot and Zinfandel.Reference:Manca de Nadra, M.C., M.E. Arena, andF.M. Saguir. 2003. Nutritional requirementsand amino acids utilization by lactic acidbacteria from wine – A short review. Food,Agriculture & Environment. 1:76-79.

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Discounts available for larger volumes.


The rate of the malolacticfermentation and, ultimately, thesuccess of the fermentation, aredependant on several key factors —the level of inoculation, the strain ofbacteria used and the parameters ofthe wine.

Level of Inoculation—The Magic NumberIt is frequently observed thatefficient malolactic fermentationsrequire a minimum cell density ofapproximately 106 CFU/ml…onemillion cells per milliliter — themagic number. Malic acidconversion has also been found tobe proportional to cell density; sothe more cells above one million permilliliter, the faster the malolacticfermentation will progress. Thismeans that a pouch of bacteria usedto inoculate 660 gallons must containat least 2.5x1012 viable cells in orderto ensure an inoculation level of 106

CFU/ml, and that all of those cellsmust survive the inoculation intothe wine. Not all commercialpreparations contain this level ofviable cells, nor do all manufacturersprepare the cells to survive theinoculation. Chr. Hansen not onlychecks its Viniflora cultures to assurethat their cell numbers exceed theselevels, but also checks the cells’ability to survive inoculation andconvert malic acid (see “QualityParameters of Commercial MLBacteria” article on page 12).

Stretching the CulturesStretching the cultures by inoculatingvolumes of wine greater than what isrecommended is not always prudent.Stretching means that the inoculationrates of the Oenococcus oeni mayfall below 106 CFU/ml and that amalolactic fermentation with thedesirable bacteria may not startuntil cells go through sufficientgenerations. Oenococcus oeni is aslow-growing organism and can beoutcompeted by other, undesirable,bacteria (Lactobacillus, Pediococcus,etc.). Ultimately the quality of thewine can be affected, and at the veryleast the fermentation will be drawnout by days, weeks, or possiblymonths, tying up tank space,requiring on-going monitoring,and enduring unnecessary risk ofoxidation and spoilage.

Strain of BacteriaDifferent strains of Oenococcusoeni have different fermentationcharacteristics and different abilitiesto survive the extreme conditionsof wine. The characteristics andsurvivability are due to the strains’natural capabilities and the skill inpreparing the cultures to adapt.Chr. Hansen is the world’s leaderin bacteria preparations for foodcultures, with a wide-ranging strainbank and extensive expertise. TheViniflora strains were selected and

adapted specifically to meet thevaried conditions of wine parametersand the high standards of winemakers.

Wine ParametersSO2, pH, alcohol and temperatureare the key wine parameters toconsider for successful malolacticfermentations. Any one of theseparameters exceeding the bacteria’slimitations can slow down or inhibitthe fermentation. It’s important toremember that these parameters allwork in concert with one anotherand together have a synergisticeffect on the bacteria. Exceedingthe limitations for one parameter,if others are in line, may be lessrestrictive than three or fourparameters that are high but withinthe limitations for the strain.

SO2Be aware of the toxic effect of SO2on malolactic bacteria and keep theaddition to a minimum. In general,lower is better, with the maximumTSO2 at 30-70 ppm depending onthe strain of bacteria and the type ofwine (see chart on page 15). Somestrains of yeast (especiallySaccharomyces bayanus) producehigh levels of SO2 during alcoholicfermentation. Choosing an ML-friendly strain of yeast, whichproduces minimal amounts of SO2,will help to assure your malolacticfermentation.

Application Notes for

Malolactic Bacteria

www.gusmerwine.com2009 Gusmer Enterprises, Inc. Wine Products Catalog14


pHLower pH levels create morechallenging conditions formalolactic fermentations. SomeViniflora strains can handle pHlevels down to 3.3, and undercertain conditions down to 3.1. TheCH-35 and CH-11 strains wereselected to handle lower pH levels,and under certain conditions cango down to 3.0. High pH can be achallenge as well in that bothdesirable and undesirable bacteriafind it easier to thrive. High pHvalues usually dictate a stronginoculation of Oenococcus oeni tooutcompete the undesirable bacteria.

AlcoholHigh levels of alcohol have aninhibitory effect on bacteria. Ingeneral the Viniflora strains canhandle up to 14% alcohol, withthe CH-16 strain being especiallyselected for high-alcohol red wines(up to 16%).

TemperatureIn wine, the optimal temperature formalolactic fermentation is 62-72°F,with the maximum temperaturearound 77°F. Temperatures below50°F will slow the metabolism ofmalic acid to the point that the

fermentation is significantly delayed.Low temperatures in the wine do notnecessarily kill the cells, but undermost conditions make them dormant.In most cases, if all parameters aregood, the fermentation can berestarted by heating the wine tooptimal temperatures. Temperaturesabove 77°F can kill Oenococcus oeni.

StorageChr. Hansen’s Viniflora is producedwith a three-year shelf life andunopened packages can therefore becarried over from season to season.It should be kept frozen (0°F) forlong-term storage.

Chr. Hansen Wine Type Characteristics Biogenic Amines *Recommended ParametersStrain Total S02 Minimum pH Alcohol Temperature

Viniflora® Oenos Red or White High Fermentation Speed, Does Not Produce 40 ppm (white) 3.3 14% 62-77°FWines Clean and Classic Flavor Biogenic Amines 70 ppm (red)

Profile, Low VA Production

Viniflora®CH-35 White Wines Outstanding Tolerance to Does Not Produce 50 ppm (white) 3.0 14% 62-77°FLower pH and Higher SO2 Biogenic AminesLevels, Clean and Fruity FlavorProfile, Low VA Production

Viniflora®CH-16 Red Wines Outstanding Tolerance to High Does Not Produce 70 ppm (red) 3.4 16% 62-77°FAlcohol Levels, Clean and Biogenic AminesClassic Flavor Profile, Low VAProduction

Viniflora®CH-11 Red or White Outstanding Tolerance to Lower Does Not Produce 30 ppm 3.0 15% 57-77°FWines pH, Lower Temperature and Biogenic Amines (red or white)

Higher Alcohol Levels. SO2Sensitive

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

Viniflora oenos

Viniflora CH-35

Viniflora CH-16

Viniflora CH-11

Culture Range

Alc. % pH

SO2 Total

T (°C)Max. 25°C

Nutrients

A New Concept in

Yeast Nutrition...Time Release


Supplementing nutrients during fermentation isestablished as an essential part of modern winemaking.Nutrients are extremely important for supporting cellgrowth, general metabolism, protein synthesis, andenhancing alcohol resistance. Nutrients help preventstuck fermentations, reduce or prevent formation ofhydrogen sulfide, acetic acid, ethyl carbamate, otherunwanted metabolites, and improve aroma and flavorprofiles. Moreover, timing of nutrient addition is equallyimportant. Winemakers commonly make multipleadditions of nutrients over the first half of a fermentationlimiting the possibility of a rapid, unmanageablefermentation and keeping the fermentation progressreliable and consistent.

Why Multiple Additions?Multiple nutrient additions are superior to singleadditions in minimizing stuck fermentation andreducing volatile acidity production. Fermentationsdosed multiple times with appropriate levels of nitrogenretain higher yeast viability longer than those dosedwith high levels of nitrogen at the beginning offermentation.

Yeast accumulate most available nutrients right afterfermentation commences, leaving only limited nutrientsto later generations of yeast. Consistent levels ofnitrogen should be supplied throughout the exponentialphase where yeast cells use nitrogen for biomassproduction. After mid-fermentation, only minimalamounts of nutrients are required for cell maintenance.

Time Release – The Solution to “MultipleAdditions”Vitamins, minerals, and medications have been suppliedvia sustained- or time-release delivery systems fordecades by way of pharmaceuticals and nutriceuticals.With the increased success of these technologies,scientists have broadened the field to includeapplications in bioremediation, agriculture, andfermentation applications.

Two products, MicroEssentials Complete-TRTM andMicroEssentials Boost-TRTM, were developed as asolution to multiple nutrient additions. Functionalingredients are compressed into large tablets creatingsustained-release profiles. These nutrient tablets areformulated to dissolve slowly and release nutritionalcomponents in a consistent manner over time. Withtime-release nutrients, the delivery profiles simulateincremental dosing by releasing components when mostadvantageous to the yeast.

Both MicroEssentials Complete-TR and MicroEssentialsBoost-TR can be added directly to the juice at the timeof yeast inoculation, and through slow dissolution thecomplex nutrients will be available up to mid-fermentation.

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“We were satisfied with MicroEssentials-Complete TR tablets last harvest for two reasons. First, was thedecrease in the dose and the requirement for additional nutrient dosing during fermentation. With just oneapplication of ME-Complete in the first stage of the process, the yeasts were able to complete the fermentationavoiding any risk of sluggish or stuck wines. Second, the ME-Complete came in an easy to use form (tablets).Additions and storage were simple. They do not need be dissolved in water and do not accumulate in thebottom of the tanks, reducing cellar tasks like weighing the product or cleaning up a powdery mess.”

— Enologist/Cellar Master, Central Coast, California

Nutrients

MicroEssentials™ Yeast Fermentation Nutrients


Gusmer’s MicroEssentials yeast nutrient offering is acomplete range of yeast nutrients, with multipleproducts designed to accommodate differentwinemaking practices. It’s the first range of yeastnutrients to offer “time release” technology –automatically supplying key nutrients to the yeast in asustained manner, thus assuring timely supplementationand proper management of the fermentation.

Nutritional ComponentsProteins (peptides and amino acids)

Proteins are essential for all living organisms andcontribute to every process within cells. Proteins catalyzebiochemical reactions that are vital to metabolism,maintaining cell shape, cell signaling, immuneresponses, cell adhesion, and the cell cycle. Other thaninorganic nitrogen, yeast extract is the single mostimportant contributor of protein in premium fermentationnutrients. Yeast extracts supply peptides, amino acids,sterols, vitamins, and trace elements; however, not allyeast extracts are alike. MicroEssentials yeast nutrientscontain a mixture of high quality yeast extracts andconcentrated protein from diversified sources.

Vitamins

Grape juice contains eight water-soluble, B-complexvitamins that play an important role in yeast metabolism.These vitamins share the same vitamin group but havedistinctively different chemical and biological functions.Their key function is enzymatic, acting generally as co-enzymes or precursors for fully active enzymes. Vitamindeficiency can result in slow alcoholic fermentation orexcessive production of hydrogen sulfide.

Two B-complex vitamins, biotin and pantothenic acid, aresubstantial influencers of yeast metabolism. Yeasts areunable to synthesize biotin but require biotin for cellsurvival, metabolism, and all carboxylation anddecarboxylation reactions. Research confirms insufficientbiotin levels lead to sluggish fermentations and loweredethanol tolerance.

Pantothenic acid influences cell viability and fermentationrate through functions including fatty acid, amino acid,and carbohydrate metabolism as well as keto acidoxidation reactions. Studies confirm that pantothenic acidaddition eliminates hydrogen sulfide production.

Researchers, industry, and the USDA have evaluatedhundreds of samples to determine desirable vitaminranges for fermentation. The vitamin formulation inMicroEssentials nutrients is based on the latest research.

Minerals

Appropriate concentrations of minerals are important forgood yeast nutrition. Minerals support quick growth,increased biomass yield, and accelerated ethanolproduction. For example, magnesium is involved instimulation of synthesis of essential fatty acids,alleviation of inhibitory alkali metals, activation ofglycolytic enzymes, regulation of cellular ionic levels,activation of membrane ATPase, metabolic control,growth, cell proliferation, and maintaining membraneintegrity and permeability. Magnesium deficiency isresponsible for sluggish yeast growth and fermentativeactivity and causes the formation of acetate at theexpense of ethanol. Proper magnesium concentrationalso provides better alcohol, temperature, and osmoticresistance. In addition to magnesium, yeast requiresseveral minerals including copper, manganese,molybdenum, potassium, and zinc for optimal growthand fermentation. Many minerals are synergistic in theirinteractions, and MicroEssentials nutrients contain theessentials required for healthy fermentations.

MicroEssentials is the most advanced yeast nutrientoffering on the market, incorporating the latest researchin yeast nutrition and time-release technology. Consistingof four different products, the MicroEssentials productline gives winemakers the option of adding simplecomponent supplementation or comprehensive nutrientsupplementation in either a powder form or a time-release form.

18

Nutrients


Item Dose Rate Description Application Package Price

MicroEssentials Complete-TRTM 12 - 96 g / hl Time-release nutrient Highly complex nutrient, ideal for 10 kg $ 194.80(1-8 lbs / 1,000 gal) supplying a rich mixture most fermentations - added one time (22 lbs)

of organic and inorganic at the beginning of fermentationnitrogen, vitamins and 1 kg $ 22.26trace minerals (2.2 lbs)

MicroEssentials Boost-TRTM 12 - 96 g / hl Time-release nutrient Substitute for DAP when time-release 10 kg $ 153.80(1-8 lbs / 1,000 gal) supplying higher levels of functionality is desired. Can be used (22 lbs)

inorganic nitrogen and alone for easy fermentations or as alower levels of vitamins supplement to Complete-TR 1 kg $ 17.68and trace minerals (2.2 lbs)

MicroEssentials PowderTM 12 - 96 g / hl A powdered form of Highly complex nutrient used during 25 kg $ 360.00(1-8 lbs / 1,000 gal) yeast nutrient supplying fermentation - multiple addition is (55 lbs)

a rich mixture of recommended when adding 2 lbs /organic and inorganic 1,000 gal or more 5 kg $ 79.00nitrogen, vitamins and (11 lbs)trace minerals

MicroEssentials TraceTM 0.7 - 2.6 g / hl Pure vitamin and Can be used in combination with 1 kg $ 32.40(25 - 100 g / 1,000 gal) mineral blend for other products when analysis shows (2.2 lbs)

yeast that vitamin or mineral levels areparticularly low 100 g $ 9.05

(0.22 lbs)

MicroEssentialsTM Oenos 5 g / hl Diverse blend of Strongly recommended for wines See page 13 See page 13(0.2 g / gal) organic protein sources, that present challenging conditions -

vitamins and minerals high SO2, high alcohol, low pH.developed specifically See page 13for malolactic bacteria

MicroEssentials™ Fermentation Nutrients

Nutrex 370 Yeast Hulls 1 - 3 lb / 1,000 gal Yeast hull derived from 50 lbs please inquireSaccharomyces cerevisiae for pricing

Tastone 154AG Yeast Extract 1/2 - 2lb / 1,000 gal An autolyzed strain of 40 lbs please inquireSaccharomyces cerevisiae for pricing

Discounts available for larger volumes.

Other Yeast Nutrient Products Available


Nutrients

Yeast Assimilable Nitrogen (YAN)YAN is the sum of all nitrogen sources (organic andinorganic) usable by yeasts. YAN represents ammonianitrogen and alpha-amino nitrogen measured in juicesor musts.

Simplify crush — contact Gusmer Analytical Servicesfor YAN analyses. See page 62.

MicroEssentials™ Nutrient Addition Chart for PowderFermentation Conditions (Select those that apply)

• High density grapes/musts (≥25 Brix)• Water and/or heat stress• Water additions to juice/must• Excessive clarification• History of problem ferments• History of H2S formation• Vine stress

How to Determine Required MicroEssentials Powder Addition Using the Graph Below1) Measure the YAN level in juice. 2) Determine the fermentation conditions from the list above. If noneof the conditions listed above are present, regard the fermentation as Easy (blue), one or two of the conditionsDifficult (green), and more than two conditions Challenging (purple). 3) Find the measured YAN level on the Y axis,and move across the graph horizontally to the color indicating your fermentation condition. Move straight down forthe interception point and the product recommendation and dosage. Example: If you have a YAN of 190 andDifficult (green) conditions, you should add 3 lbs MicroEssentials PowderTM, 1 lb diammonium phosphate, and 25gMicroEssentials TraceTM per 1,000 gal.


Nutrients

How to Determine Required MicroEssentials Tablet Addition Using the Graph Below1) Measure the YAN level in juice. 2) Determine the fermentation conditions from the list on the previous page.If none of the conditions from the list on the previous page are present, regard the fermentation as Easy (blue), oneor two of the conditions Difficult (green), and more than two conditions Challenging (purple). 3) Find the measuredYAN level on the Y axis, and move across the graph horizontally to the color indicating your fermentationcondition. Move straight down for the interception point and the product recommendation and dosage. Example: Ifyou have a YAN of 160 and Difficult (green) conditions, you should add 4 lbs MicroEssentials Complete-TRTM, 3 lbsMicroEssentials Boost-TRTM, and 25g MicroEssentials TraceTM per 1,000 gal.

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MicroEssentials™ Nutrient Addition Chart for Tablets


Enzymes

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Enzymes for use in Premium andUltra Premium White Wine andBlush Wine ProductionVinozym® FCE:A macerating enzyme designed to increase varietalintensity and aroma in premium and ultra premiumwhite wines and blush wines through the selectiverelease of flavor and aromatic compounds in the grapeskin. Ideal for Chardonnay, Sauvignon Blanc and WhiteZinfandel. Purified to control cinnamyl esterase activity,which preserves delicate aromas (no formation ofvolatile phenols). Allows for more efficient pressing atlower pressures, resulting in higher free-run and firstpress fractions. Also aids in settling, clarification andfiltration. See more detailed information on page 23.

Novoclair® Speed:A pectinase enzyme that is optimized for settling solidsquickly prior to fermentation in white or blush juicewhich leads to lower solids and cleaner fermentations.Wines treated with Novoclair Speed will have betterclarity and more compacted lees. Use Novoclair Speedto protect delicate aromas and produce the highest-quality white and blush wines. Novoclair Speed ispurified to control cinnamyl esterase side activity.

Enzymes for use in Premium andUltra Premium RedWine ProductionVinozym Vintage® FCE:A macerating enzyme formulated for the production ofpremium and ultra premium red wines. Formulated torelease high-quality anthocyanins and tannins fromgrape skins. Increases the red hues (520 nm) from 10%to 30% and produces a long-term, stable color.Produces a more desirable phenolic structure andincreases intensity and mouth feel. Also aids in settling,clarification and filtration. Vinozym Vintage FCE ispurified to control cinnamyl esterase activity, whichensures that the preparation is completely neutral inregards to ethyl-phenols. Vinozym Vintage FCE is amust for maximizing quality in red wines. See moredetailed information on page 23.

Enzymes for use in PopularPremium White, Blush and RedWine ProductionVinozym® Process:Novozymes’ newest enzyme preparation, VinozymProcess is a macerating enzyme developed for use inpopular premium white, blush and red wine programs.Ideal for short-maturation wines, where maximizingquality and process efficiency is desirable. VinozymProcess increases the extraction of anthocyanins,tannins and aroma compounds in wines where varietalintensity is desirable. Vinozym Process also increasesthe free-run and first press fraction, resulting in higherquality juice and better economics. Vinozym Process ispurified to control cinnamyl esterase side activity. Seemore detailed information on page 24.

Novozymes

Enzymes

Dose Pack Price per Pack

VinozymFCE 18-27 g / ton 250 g 1-10 $56.45

11-19 $51.75

20+ Inquire

Novoclair Speed 9-18 g / ton 250 g 1-10 $68.67

11-19 $62.95

20+ Inquire

Vinozym 27-36 g / ton 250 g 1-10 $60.30Vintage FCE 11-19 $55.28

20+ Inquire

Vinozym Process 27-36 g / ton 2 kg 1-5 $298.00

10 kg 1-10 $1,253.85

11+ Inquire

Vinozym FCE is typically dosed at the crusher.

Vinozym Process is typically dosed at the crusher.Vinozym Process replaces Vinozym G.

Vinozym Vintage FCE is typically dosed at the crusher.

Novoclair Speed is typically dosed at theclarification tank or crusher.

Enzyme used with both Red &White GrapesPectinase EnzymeUltrazym® 100G:A concentrated pectinase preparation that is exceptionallyeffective for the degradation of soluble and insolublepectin. Depectinization of both red and white juices andwines leads to better settling, greater clarification, cleanerfermentations and improved filterability. Also great for allfruit wines. Ultrazym has been a standard in the productionof popular premium wines for many years.

Enzyme used for MaturationEnhances Maturation of Both Red &White WinesVinoflow® FCE:Vinoflow FCE is used to accelerate aging on lees,allowing for shorter maturation periods in a tank orbarrel. Add Vinoflow FCE just after alcoholicfermentation to aid in the degradation of yeast cellwalls, resulting in the liberation of glyco-mannoproteinsand the enrichment of colloidal substances. VinoflowFCE produces silkier textures and fuller wines. A blendof beta glucanase and pectinase, this enzyme also helpswith the natural clarification and compaction of lees.Vinoflow FCE is purified to control cinnamyl esteraseactivity, thus protecting the aroma of fine wines. Use ofVinoflow FCE requires a one-time petition to the TTB.Contact Gusmer Enterprises for details.

Enzyme used for Clarification &FiltrationEnhances FiltrationVinoflow® G:Vinoflow G is a blend of pectinase from Aspergillusniger and beta (1-3,1-6) glucanase from Trichodermaharzianum that is designed to enhance filtration bybreaking down larger polysaccharides that can causefilterability issues in wines. Glucans, from yeast cellwalls and Botrytis cinerea, and pectin from grapes areclassic sources of polysaccharides that can lead tofilterability issues. Vinoflow G breaks down glucans andpectin into smaller, more soluble components allowingfor better filterability of wines. The enzyme is best addedto wines at least 10 days prior to the early stages offiltration. Use of Vinoflow G requires a one-time petitionto the TTB. Contact Gusmer Enterprises for details.

Enzyme used for Enhancement ofAromas in White WinesPectinase with Betaglucosidase ActivityNovaromTM Blanc:A pectinase that contains glycosidase side activity. Freesbound terpenes from terpenyl-glycosides and enhancesvarietal aroma compounds. Added to newly fermentedwines or older vintages as a 10% solution during rackingfor a contact time of at least one month. A sensoryevaluation should be conducted weekly, and when aromais optimized the enzyme is simply inactivated withbentonite (2 lbs / 1,000 gal). An excellent choice forRiesling, Gewürztraminer, Muscat varieties, Chardonnay,and other white wine varieties.

Enzymes


Dose Pack Price per Pack

Ultrazym 100G 9-18 g / ton 100 g 1-10 $19.58

11-19 $19.17

20+ Inquire

Vinoflow FCE 115 g / 1,000 gal 100 g 1-10 $33.15

for whites & rosés 11-21 $31.57

190 g / 1,000 gal for reds 20+ Inquire

Vinoflow G 115 g / 1,000 gal 100 g 1-10 $33.15

for whites & rosés 11-21 $31.57

190 g / 1,000 gal for reds 20+ Inquire

Novarom Blanc 185 g / 1,000 gal 100 g 1-10 $42.00

11-19 $38.50

(for sweeter wines, 20+ Inquireuse 370 g / 1,000 gal)

Ultrazym 100G is typically dosed at theclarification tank or crusher.

Vinoflow G is added at least 10 days prior to filtration.

Vinoflow FCE is added after alcoholic fermentation.

Enzymes


Macerating EnzymesLet Vinozym Vintage® Get Under Your SkinVinozym Vintage® FCE - Red Grapes:The enzyme activity in Vinozym Vintage FCE takesplace just under the very outer cuticle layer of the skincells. The hypodermic and epidermic layers, locatedjust under the cuticle layer, are rich in tannins andanthocyanins. Vinozym Vintage FCE has the rightblend of pectinases to slightly perforate the cell wallstructure of these cells, thus releasing more tanninsand anthocyanins.

VinozymVintage FCE is the result of many years ofenological research by Novozymes in their quest to offerthe very best macerating enzyme for red wine production.Macerating enzymes dosed at the crusher are effective atbreaking down the cell-wall structure allowing for thegentle diffusion of juice, tannins and anthocyanins earlyin the maceration period with less mechanical forces.Gentle handling leads to more supple tannins.

Vinozym Vintage FCE leads to more color and stablecolor over time. Lush red wines with more color, betterstructure and mouth feel … Vinozym Vintage FCE is thebest for high end red wine production. Vinozym Vintageis purified of cinnamyl esterase and beta glycosidaseactivity. Let Vinozym Vintage FCE get under your skin!

Cabernet Sauvignon grapes three days into the maceration.The grapes treated with Vinozym Vintage FCE are releasingmore juice and color compounds.

Enzyme Must Control Must

ICM is the sum of the OD 420 + 520 + 620.

Pressing improvement - Trials WEC 2003 - Sauvignon BlancTotal volume, Free-run juice, Press 1, P2, P3 Turbidity improvement after pressing - Trials 2003 Sauvignon Blanc

Increase Varietal ExpressionVinozym®FCE – White Grapes / Blush Wines:There are many aromas and aroma precursors, inaddition to tannins and polysaccharides, in the skin cellsof white grapes. These compounds lead to the varietalexpression that is signature to the wine. Whether you’remaking a distinct Sauvignon Blanc or a rich Viognier,

Vinozym® FCE is the white grape maceration enzymethat will allow for the gentle extraction of aroma andflavor compounds. Add Vinozym FCE at the crusher forhigher yields of quality free-run juice and get betterclarification before alcoholic fermentation.

Improve Yield, Color and Claritywith Vinozym® ProcessVinozym Process – Red Grapes, White Grapes,and Blush Wines:Vinozym Process was developed to be a cost effectivemacerating enzyme for wineries that have targeted thepopular premium wine segment. This segment not onlydemands quality of product in color, aroma, and taste,but also greater efficiencies in yield and other processinginputs. Vinozym Process is a unique purified enzymedeveloped specifically to complement these challengesand more!

The increases in yields provided by Vinozym Processare mainly found in the free-run and first press fraction.This effect of the Vinozym Process on cell wall pectincan be expected to increase yields up to 4% on redsand 7% on whites and blush wines (see Figure 1). Youcan expect process efficiencies with press cycles beingup to 30% faster as well! These increases have a strongimpact on the economics of making popular premiumwines, but even better on quality with the free-run andfirst press fractions seeing the greatest benefit fromVinozym Process.

Vinozym Process helps release more color in your redwines. Results (Figure 2) were obtained on 2008Cabernet Sauvignon and Merlot wines (Australia) usinga rotary fermenter (500kg batch).

Controlling viscosity and turbidity while processing isvitally important when creating wines for the popularpremium segment. Vinozym Process can have up to an80% decrease on turbidity (see Figure 3). This effect isapparent right after fermentation with positive aromasand freshness when compared to a control. What doesthis mean for the popular premium segment? This meansthat you do not have to wait as long for your wines tobe ready for release. This translates into quicker turnaround on your capital and increases in cash flow.

Make Vinozym Process your choice this season for yourpopular premium products and see the difference itcan make!

Enzymes

24 www.gusmerwine.com2009 Gusmer Enterprises, Inc. Wine Products Catalog

Figure 1

Figure 2

Figure 3


Enzymes

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StorageEnological enzymes are granulated to assure theirstability. An unopened tin of enzyme stored at ambienttemperature has a shelf life of three years fromproduction date, and therefore can typically be carriedover from season to season.

RehydrationEnzymes do not require an acclimation step. Theycan be immediately rehydrated in 10 times theirweight of water at ambient temperature (for example —100 grams of enzyme in 1,000 grams of water).Figure the appropriate amount of enzyme required forthe application based on the recommended dose rateand the volume of grapes or wine to be treated. Tomake a dilute enzyme solution, simply dissolve theenzymes into the water and mix until homogeneous.Disperse the enzyme solution over the grapes or wine.

Stability of RehydratedEnzyme SolutionThe rehydrated enzyme solution is stable over an 8 to12-hour period. Many facilities will make an enzymesolution in the morning, according to the volume ofgrapes being processed that day, and dose the enzymesolution throughout the day with a graduated cylinder,measuring cup, or automatic metering pump tied into

the operation of the crusher/destemmer or press.Enzymes must come into contact with their substrateto be effective; therefore better efficiencies areachieved by dispersing a diluted enzyme solution overa large volume of grapes rather than adding it in aconcentrated form.

TemperatureNovozymes’ enological enzymes are effective intemperatures up to 140°F, well beyond the upper limitof standard winemaking practices. Colder temperaturescan reduce the speed at which the enzyme reacts, butdo not stop the activity. When working withtemperatures below 55°F, a 30% increase in dosagewill help to speed up the rate of reaction.

SO2 / pHThe enzyme activity is not affected by sulfur dioxideconcentrations of up to 500 ppm. It is not recommendedto dose the enzyme directly with sulfur dioxide. Theenzyme preparations are active at all wine pH levels.

BentoniteBentonite is capable of binding enzymes, thus inhibitingtheir activity. The simultaneous application of bentoniteand enzymes is not recommended. Bentonite should beadded after the enzyme treatment is concluded.


Enological Enzymes

Application Grape/Wine type Benefits Enzyme Addition Point Dose rate

Maceration Red Grapes Enhance Color, Release Anthocyanins/Tannins, Vinozym Vintage FCE, Crusher 27-36 g / tonImprove Structure/Mouth Feel, Liberate Vinozym ProcessFlavor/Aroma Compounds

Maceration White Grapes Increase Varietal Intensity, Liberate Flavor/Aroma Vinozym FCE Crusher 18-27 g / tonBlush Wines Compounds, Increase Free-Run and First Press Vinozym Process

Fraction

Clarification Red Grapes Improve Settling, Clarification, and Filtration Ultrazym 100 G Clarification Tank 9-18 g / tonor Crusher

Clarification White Grapes Settle Solids in Juice Prior to Fermentation, Novoclair Speed Clarification Tank 9-18 g / tonBlush Wines Improve Clarification and Filtration of Wine or Crusher

Aging Red, White, Accelerate Aging on Lees, Shorter Maturation Vinoflow FCE Tank (following 115-190 g /Blush Wines Period, Release Glyco-mannoproteins, Enrich alcoholic fermentation) 1,000 gal

Colloids, Improve Mouth Feel

Enhance Aroma White Wine Release Bound Terpenes to Enhance Novarom Blanc Tank 185-370 g /Varietal Aroma 1,000 gal

Filtration Red, White Wines Enhance Filtration, Break Down Beta Glucans Vinoflow G Tank (following 115-190 g /alcoholic fermentation) 1,000 gal


Enzymes

Chr. Hansen

LactizymeUsing Lactizyme to Combat Wine SpoilageLactizyme (lysozyme) is used by winemakers to control the growth of gram-positive spoilage bacteria, which cancreate sluggish fermentations and increases in volatile acidity, to control certain aspects of malolactic fermentations(MLF), and to stabilize wines after alcoholic fermentation or when MLF is completed.

Lactizyme plays an important role in establishing a healthy environment for alcoholic fermentation. Rather than usehigh levels of SO2 to control the growth of Pediococcus, Lactobacilli, and other spoilage organisms, Lactizyme maybe used. Unlike SO2, Lactizyme does not inhibit yeast.

It is recommended to add Lactizyme to the grape must as early as possible at low levels between 100 and 150 ppm(10-15g/hl). This allows early inhibitions of some of the organisms that cause stuck and/or sluggish fermentations,and increased production of volatile acidity. These low levels of Lactizyme also will control the development ofindigenous bacteria, thus preventing premature malolactic fermentations and allowing the alcoholic fermentation toprogress smoothly.

When using Lactizyme to treat a sluggish fermentation, Lactizyme should be added to the must at a level of 250 to350 ppm (25 to 35 g/hl).

If a wine begins to develop volatile acidity as a result of lactic acid bacteria activity, an immediate Lactizymedosage of up to approximately 250ppm (25 g/hl) will assist in reducing the bacterial count and bring the volatileacidity under control.

Lactizyme will not inhibit acetic acid bacteria.

Lactizyme and Biogenic Amine ProductionIn general, biogenic amines do not impose any risk forconsumers. However, histamine production by bacteriain fermented foods can lead to food spoilage. Histamineis reported to be one of the causative agents forphysiological distress and may lead to digestivedisturbances. Substances such as ethanol in alcoholicbeverages can inhibit the metabolism of histamine andfurther increase the histamine level in the body.

Histamine then triggers harmful effects referred to asfalse food allergies, characterized by headaches, itching,nausea, abdominal cramps, vomiting, or even moresevere reactions. During recent years large wine retailersin some countries have imposed a maximum of 10ppmhistamine in the wine they will purchase and sell.

Early studies have shown that the formation of histamineand other biogenic amines was mainly due to Pediococcusdamnosus strains. More recently, however, there havebeen new evidences that strains from the genera ofLactobacillus and Oenococcus can also produce histamine. Recent research has shown that Lactizyme is effectivein controlling the growth of bacteria which are responsible for biogenic amine production.

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Yeast and Lactobacilli priorto lactizyme

Yeast and Lactobacilli afterlactizyme

100-500 ppm = 0.1-0.5 g / L = 0.4-2 g / gal

Suggested Dose

Pack size Qty Price per pack100 g $ 27.38500 g 1-19 $ 84.585 kg 1 $ 845.78

2+ Inquire


Cellar

ChemicalsPackage Sizes – Choose 1kg, 5kg, or Sack Size

Chemical / Use 1 kg 5 kgs Sack Sack Price

Ascorbic acid (for treating H2S) $ 25.00 each $ 112.50 each 25 kg $ 350.00

Bentonite (multiple uses)Vitiben (hydrates in cool water) Full Sack Only 22.7 kg $ 20.00

Carbon (removes color/odor problems)S51 (deodorizing) Full Sack Only 18 kg $ 86.00KBWJ (for decolorizing/oxidation) Full Sack Only 12.5 kg $ 94.63ALL CARBON SHIPS BY TRUCK ONLY

Citric acid $ 43.32 each 22.7 kg $ 96.28

Diammonium phosphate (nitrogen addition) $ 40.95 each 22.7 kg $ 79.30

Gelatin (fining agent)Silverleaf (ultra-pure leaves) 1-lb units $ 26.00 each $ 24.00 eachGranular 100 Bloom Full Sack Only 25 lbs $ 169.25Gelsol (liquid gelatin) 55-lb pail Full Pail Only 55-lb pail $ 294.65

Isinglass (sold in 1-lb bags) 1 bag 5 or more bagsFlocced $ 41.93 / bag $ 33.10 / bag Inquire forDrifine (20-min prep time) $ 79.44 / bag $ 67.30 / bag larger qty

Kolorfine® (caseinate fining agent) 22.7 kg Inquire

Kolorfine® Plus (caseinate/PVPP compound) 20 kg Inquire

Malic acid (acid addition) $ 30.24 each 22.7 kg $ 98.33

Potassium bitartrate (cream of tartar) $ 37.80 each 25 kg $ 157.30

Potassium carbonate (acid reduction) $ 35.15 each 22.7 kg $ 77.50

Potassium metabisulfite (SO2 addition, cleaning) $ 5.00 each 25 kg $ 81.21

Potassium sorbate (bottling stability) $ 42.00 each 22.7 kg $ 139.16

PVPP (Divergan® F) $ 38.00 each $ 152.00 each 30 kg $ 623.00

Soda Ash (sodium carbonate) for cleaning Full Sack Only 22.7 kg $ 18.85

Sulfur Sticks: described as dripless (less drippy than others) (approx. 25 sticks) $ 20.00 / 500 g

Tartaric acid (acid additions) $ 12.10 each $ 48.40 each 25 kg $ 186.15

TSP chlorinated (for cleaning) Full Sack only 22.7 kg $ 60.00

Nalco 1072 colloidal silica $ 19.25 per 1,000 ml btl 5 gal $ 224.00(to settle gelatin fining, and clarify)

Note: Multiple-sack discounted prices available. Please inquire.

Cellar Chemicals

Cellar Chemicals


Divergan® F (PVPP) from BASFGusmer is a major distributor of Divergan F (PVPP) for thewine industry. Manufactured by BASF, Divergan F is used bywinemakers throughout the world for fining must and wine.BASF’s unique polymerization process produces the puristpolyvinylpolypyrrolidone, which is completely insoluble inmust and wine and has many positively charged sites thatselectively react with phenolic compounds. Divergan F hasa high affinity for catechins and leucoanthocyanidins plusthe ability to reduce these phenolic compounds withminimal effect on flavors and aromas. Divergan F is usedfrequently to stabilize the delicate color in White Zinfandeland to help prevent “pinking” of certain white wines, thusensuring a proper shelf life.

Main Uses:• Correct and stabilize colors in wines, particularly whiteand blush wines

• Help prevent “browning” and “pinking”

• Freshen slightly oxidized wines

• Reduce astringency and bitterness in red and white wines

• Unmask fruity character

• Improve mouth feel and finish of wine

• Treat press juice prior to fermentation to reduceastringency and bitterness

Divergan F can be added directly to must or wine in apowder form or as a 5% w/w slurry in water (1 pound ofPVPP/two gallons of water). Typical dose rates are 0.5 to 4pounds (dry weight) per 1,000 gallons with contact timefrom 20 to 60 minutes and sufficient mixing. Divergan F isavailable in 30 kg, 5 kg and 1 kg packages.

Furthermore, PVPP may display a synergistic effect when co-fined with casein. Gusmer’s Kolorfine® Plus is a blend ofDivergan F and Kolorfine (caseinate compound).

Divergan F is a registered trademark of BASF Corporation.

Cellar ChemicalsCellar Chemicals


Prevention and Treatment for Pinking in White WinesWhite Vitis vinifera varietal wines, throughout the world, seem prone to a phenomenon referred toas “pinking.” Pinking is the conversion of white wine to a pink color through slight oxidation of polyphenols.This reaction generally occurs in wines that are protected from contact with air and then suddenly exposed to air.Enzymatic and non-enzymatic oxidation processes, in must and wine, play a significant role in changing thephenolic composition. Pinking generally occurs in white wines just after vinification or bottling although musts arenot excluded. Pinked wines have an absorption maximum of 520nm; however researchers have determined thepinking compound is unlikely a flavonoid and attempts to isolate and identify the chemical compound have beenunsuccessful (Margalit, 1997; Lamuela-Raventos et al., 2001). It is speculated that “pinking” and “browning” mayoccur simultaneously with pink compounds above visual threshold acting to mask brown compounds that are justbelow visual threshold. Browning always forms with pinking even though pinking does not necessarily form withbrowning. Kallithraka et al. (2009) suggests epicatechin may be responsible for the development of browning inwines, while catechins are significantly related to wine color before storage and after three months of bottling.Pinked wines usually retain positive flavors and aromas and are not influenced by pH changes or sulfur dioxideadditions; however, warm storage temperatures and exposure to light increase the pinking rate. If the oxidationprocess continues, the pinked wines begin to brown leading to undesirable sensory characteristics.

Avoiding oxidation of the naturally colorless polyphenols is the best mode of prevention although treatment offermenting juice with polyvinylpolypyrrolidone (PVPP) is also an efficient preventative action. In juice and wine,PVPP is used to remove browning and pinking precursors, to lighten color, and to reduce astringency and bitterness(Zoecklein et al., 1995). PVPP is selective in binding small phenolic species such as catechins and leucoanthocyanidinswith minimal effect on flavor and aroma. The absorptive capacity of PVPP is greater at low temperatures and thePVPP-phenol reaction is rapid with most adsorption taking place within 30 seconds (Mennett and Nakayama,1970). Research shows wines treated with PVPP reduced the tendency to pink by 79% after 50 days compared tothe control (Lamuela-Raventos et al., 2001). PVPP can also display a synergistic effect with casein.

PVPP offers flexibility in terms of addition points (prior to yeast addition, clarification, storage, or bottling) and canbe used both preventively and remedially for improvements in color, flavor, mouthfeel, and stability. Divergan F atlow dosages offers a cost-effective means of treatment for high quality wines susceptible to pinking.

Literature Cited

Kallithraka, S., M.I. Salacha, I. Tzourou. Changes in phenolic composition and antioxidant activity of white wines during bottle storage:Accelerated browning test versus bottle storage. Food Chem. 113:500-509. (2009).

Lamuela-Raventos, R.M., M. Huix-Blanquera, and A.L. Waterhouse. Treatments for Pinking Alternation in White Wines. Am. J. Enol. Vitic.52:156-158. (2001).

Margalit, Y. Concepts in Wine Chemistry. The Wine Appreciation Guild, San Francisco. 447 p. (1997).

Mennett, R.H. and T.O.M. Nakayama. Temperature dependence of tannin adsorption by poly-n-vinyl pyrrolidone. Am. J. Enol. Vitic.21:162-167. (1970).

Zoecklein, B.W., K.C. Fugelsang, B.H. Gump, and F.S. Nury. Wine Analysis and Production. Chapman and Hall, New York. 621 p. (1995).

2009 Gusmer Enterprises, Inc. Wine Products Catalog

Cellar Chemicals

30

Suggested Trial Levels g / L andChemical Comment lb / 1,000 gal unless noted

Acid additions Small acid addition (tartaric, malic, citric) 0.5-1 g / L (4-8 lbs / 1,000 gal)Larger acid addition (tartaric, malic, citric) 1-2 g / L (8-16 lbs / 1,000 gal)

Ascorbic acid Add before copper to treat disulfides 10-50 ppm

Bentonite For clarification only 0.06-0.24 g / L (1/2-2 lbs / 1,000 gal)For protein stability: whites, rosés (non-Vinifera) 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

whites, rosés (Vinifera) 0.12-0.60 g / L (1-5 lbs / 1,000 gal)warm climate or high pH 0.24-1.2+ g / L (2-10+ lbs / 1,000 gal)

Carbon KBWJ Decolorize slight brown/pink or oxidation 0.015-0.24 g / L (1/8-2 lbs / 1,000 gal)Decolorize darker brown/pink or oxidation 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

Carbon S51 Deodorize slight off odor 0.015-0.24 g / L (1/8-2 lbs / 1,000 gal)Deodorize worse off odor 0.12-0.96 g / L (1-8 lbs / 1,000 gal)

Copper Treat mild sulfides alone 0.1-0.2 ppm as CuTreat stronger sulfides alone 0.3-0.5 ppm as CuTreat disulfides after ascorbic acid treatment 0.2-0.6 ppm as Cu

Gelatin Clarify whites or reds 0.015-0.06 g / L (1/8-1/2 lb / 1,000 gal)Reduce bitter tannins in whites 0.015-0.06 g / L (1/8-1/2 lb / 1,000 gal)Reduce bitter tannins in reds 0.06-0.12 g / L (1/2-1 lb / 1,000 gal)

Isinglass – Flocced Clarification, reduce bitterness 0.007-0.06 g / L (1/16-1/2 lb / 1,000 gal)– Drifine Clarification, reduce bitterness 0.007-0.06 g / L (1/16-1/2 lb / 1,000 gal)

Kolorfine® – Caseinate compound Treat oxidation, remove color precursors 0.24-0.96 g / L (2-8 lbs / 1,000 gal)

Kolorfine® Plus – Caseinate/PVPP compound Treat oxidation, remove color precursors 0.24-0.96 g / L (2-8 lbs / 1,000 gal)

Nalco 1072 With gelatin, settle/clarify wines and juices 0.06-0.24 ml / L (1/2, 1, 2 ml / gal)depends on gelatin amount added

Potassium bitartrate Cold stabilization 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

Potassium carbonate Reduce acid – potassium (chill to drop crystals) To remove 0.1 g / 100 ml of TA do trials of:0.45-0.75 g / L (3.7-6.2 lbs / 1,000 gal)

Potassium sorbate Inhibits yeast growth in the bottle 150-200 ppm

PVPP (Divergan® F) Remove brown/pink color precursors 0.06-0.24 g / L (1/2-2 lbs / 1,000 gal)Reduce astringency and bitterness 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

Cellar Additions

Contact your Gusmer representative for information,or go to www.gusmerwine.com for product-support literature.

www.gusmerwine.com


A Complete Line of Oak AdjunctsGusmer Enterprises, Inc. is a leading manufacturer ofoak products for the wine industry. As a pioneer in theoak adjunct market, Gusmer introduced the use ofOak-Mor® granular oak to the winemaking process inthe early 1970’s. With the launch of our Oak Avantage®,we now offer a wide range of chips and granular oakproducts to wineries worldwide.

What was once created as a method to rejuvenate orenhance oak character in wine barrels has become atool for producing the highest quality wines. Our oakproducts allow winemakers more options and control inadjusting flavor, aroma, and tactile characteristics, andin color stabilization. Use Gusmer’s oak productsthroughout the winemaking process, from fermentationthrough aging.

Gusmer is uncompromising in raw material selection.Only the highest quality American and French oak frompremium heartwood qualifies for our programs. Ourproprietary toasting process brings out very distinct oakattributes, such as vanilla, butterscotch, clove, smokeand others. Consistent, predictable results are thehallmark of Gusmer’s oak program, offering only thefinest oak adjuncts.

We offer a variety of sizes and toast levels, as well asextensive winemaking expertise, all to assure the properapplication in your process. Gusmer Enterprises’ wideproduct offering, unmatched quality control, andestablished reputation make us a premier supplier ofoak products.

Item / Description Sack Price

Oak-Mor American Granular OakPremium Oak-Mor 40 lbs (18.1 kg) $ 104.05

Toasted Oak-Mor 40 lbs (18.1 kg) $ 126.66

French Oak AvantageChips 55 lbs (25 kg) $ 200.80

Granular 44 lbs (20 kg) $ 169.23

American Oak AvantageChips 25 lbs (11.3 kg) $ 39.58

Granular 44 lbs (20 kg) $ 139.10

Quantity discounts available. Please inquire.

Oak Products

Oak

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Oak


0

2

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8

10

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10

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butterscotch

wood, smoke coconut, butter

coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

butterscotch


coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

butterscotch


coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

butterscotch


coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

butterscotch


coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

butterscotch


coconut, sweet

spicy, cloveclove

vanilla

spicy, leather

Item Description and Dose Rates Flavor Components

Premium Oak-Mor® Premium Oak-Mor is made from select American white oakchosen for qualities that enhance and complement flavorsand aromas of fine wines. This granular oak has undergonea light toasting that provides a smooth, rich, creamy flavor.

Dose Rates*:White/Rosé Wines ..........................5-20 lbs / 1,000 galRed Wines ....................................5-30 lbs / 1,000 gal

Toasted Oak-Mor® Toasted Oak-Mor is sourced from select American white oakthat has been processed to a medium plus toast level. Thisgranular oak offers notes of vanilla, coconut and clove andis often used to add complexity and finesse to wine flavorsand aromas.


Oak Avantage® Oak Avantage American Granular oak offers the classic aromasAmerican Granular Oak and flavors of American oak but in a more refined and elegant

style. This seasoned oak has been air dried for 18 monthsbefore being granulated to a uniform particle size and toasted.


Oak Avantage® Oak Avantage American Oak Chips are sourced from theAmerican Oak Chips highest quality staves and air dried for 18 months. The staves

are cut to a uniform size and toasted to maintain delicateflavors and aromas. These chips are excellent for “revitalizing”aging barrels.

Dose Rates*:White Wines ..................................5-15 lbs / 1,000 galRed Wines ..................................10-30 lbs / 1,000 gal

Oak Avantage® Oak Avantage French Granular Oak is sourced from theFrench Granular Oak highest quality oak in Central France. After aging for 18 months

seasoned staves are granulated to produce a uniform particlesize. The oak is toasted by a unique drying process to createdelicate flavors and aromas.


Oak Avantage® Oak Avantage French Oak chips are sourced from the highestFrench Oak Chips quality oak in Central France. These oak chips come from

seasoned staves which produce a clean and sophisticated oakimpression that is typical of French oak.

Dose Rates*:White Wines ..................................5-15 lbs / 1,000 galRed Wines ..................................10-30 lbs / 1,000 gal

Oak Products

*Dose rates are application dependent. Please contact a Gusmer representative to learn how we can assist with your winemaking process.

33

Oak

Sample Description Test Wine (ml) Blending Wine (ml) Equivalent Oak Dose Ratelbs / 1,000 gal kg / hl

Control 50.00 -0- -0- -0-

2.5% 48.75 1.25 7.5 0.09

5.0% 47.50 2.50 15.0 0.18

7.5% 46.25 3.75 22.5 0.27

10.0% 45.00 5.00 30.0 0.36

12.5% 43.75 6.25 37.5 0.45

15.0% 42.50 7.50 45.0 0.54

Application Notes for Oak ProductsWhether you’re relying on oak to add complexity,reduce vegetative character, set color or increasemouth feel and suppleness - there is a convenientapplication method that will allow for reproducibleand precise additions.

Common Application Methods:1. Crusher (granular) – dose directly to red grapesat a reduced rate at the crusher to help with colorstabilization and reduce vegetative character but notimpart recognizable oak character. Typical dose ratesare 2 - 4 lbs / ton of fruit.

2. Fermentation (granular/chip) – dose directly to juiceand ferment in the presence of oak. This allows theoak character to become well integrated in the winesimilar to fermenting in a barrel. The oak settles outwith the lees. Typical dose rates are 15 - 30 lbs /1,000 gal.

3. Wine (granular/chip) – dose directly to barrels ortanks in a loose form or in an infusion bag duringaging, micro-oxygenation, or pre-bottling processingsteps. Typical dose rates are 5 - 30 lbs / 1,000 gal.

4. Concentrated Blending Wine (granular) – dose at avery high rate directly to a portion of wine in a tankor tank press and blend back to finished wines. Thisallows for precise blending. Typical dose rates are 50- 300 lbs / 1,000 gal.

5. Concentrated Blending Wine During Fermentation(granular) – dose at a very high rate directly to juicein a tank and ferment in the presence of oak. Thiscreates a blending wine with well-integratedcharacter that can be used to blend back to finishedwines. Typical dose rates are 50 - 300 lbs / 1,000 gal.

Common Evaluation Methods:The true sensory characteristics of oak are revealedthrough extraction in wine; therefore, attributes may notbe fully perceived in the dry oak. The oak extractionprocess allows soluble flavor and aroma compounds inthe oak to be completely expressed, offering a bettermeans to evaluate sensory characteristics and makedecisions in regard to the optimal oak product and doserate for the wine. Simple laboratory blending wines canbe made by soaking a small sample of the oak in thesubject wine at the desired corresponding weight/volumedose rate over a period of days. Or a more detailedmethod is offered below.

Oak Extract Protocol for LaboratoryBlending Wines1. Using a graduated cylinder, measure 1L of wineintended for oak treatment, or a neutral wine.

a. Add 100 ppm of total SO2 if the oak extract willbe stored for long periods.

2. Add 36 g of oak per liter of wine. This is equivalentto 300 lbs / 1,000 gal or 3.6 kg / hl.

3. Add wine and oak to container with minimalheadspace and seal or cover with Parafilm or Press-n-Seal. Stir or agitate multiple times during the first 24hours to ensure oak becomes thoroughly wetted by wine.

a. Stir daily allowing the wine to extract oakcompounds for 5-7 days at room temperature.

4. Remove oak particles from blending wine by passingwine through filter paper. Collect blending wine insmall bottles to minimize oxidation. Sealed bottles cantypically be stored in the refrigerator up to 8 weeks.

5. Based on the table below, set up 7 x 50 ml samplesof wine to be evaluated including a control sample.

6. Conduct sensory evaluation of the samples todetermine optimal dosage. Further variations may bedesirable to achieve optimum results.

www.gusmerwine.com 2009 Gusmer Enterprises, Inc. Wine Products Catalog

34

Filtration

Gusmer

MatrixFilter Sheet Series

Gusmer Enterprises, Inc., has been a vital part of the beverage industry for generations, contributing much of thedepth filtration technology that enables the efficient clarification and sterile filtration of wine, beer, distilled spirits,and allied beverages. Gusmer is proud to offer the Matrix filter sheet series, which has been created specifically tomeet the challenges and economics of beverage processing.

Gusmer’s Matrix gradient density filter sheets are a composite of the finest charge modified cellulose pulps and filteraids. Produced with a controlled porosity and positive charge (zeta potential/electrokinetic absorption), the Matrix filtersheets have a high wet strength, superior throughput capacity, and excellent retention capabilities. The Matrix series canbe relied upon to remove micron and sub-micron particulate, such as gross solids, haze constituents, yeast, bacteria, andcolloids, on a consistent basis, yet preserves color, aromas, and flavors in wine, beer, and other beverages.

The Matrix filter sheet series is a complete series, offering a range of grades appropriate for coarse, polish, andsterile (or pre-membrane) filtration applications. Gusmer’s experienced technical representatives understandbeverage processing and are available to help you select the appropriate grade for your application. Filter sheetmedia are available to fit virtually any plate to plate filter press. The standard 40-cm and 60-cm sheets are regularlystocked and ready for immediate shipment from our various locations.

Application Guide

Cellu-Stack® CartridgesGusmer offers a full range of lenticular filter cartridges and housings.The 1900SD Cellu-Stack cartridges offer winemakers the advantages ofdepth filter sheet media in a convenient and sanitary cartridge form.Housings are available for demonstration at your winery.

For more information on the installation or the use of the Matrix filtermedia, please contact your Gusmer representative.

Filtration Type Matrix Nominal Possible Recommended Maximum MaximumFilter Micron Applications Flow Rates Flow Rates DifferentialGrades Retention Wine (gal/hr/sq. ft) (gal/hr/sq. ft) Pressure (psi)

Coarse Filtration MTX-35 4.0 µm Arrest Fermentation, Gross Clarification 24-32 30-40 45Fining Agent Removal, Bioreduction

MTX-45 1.0 µm Gross Clarification, Fining Agent Removal, 24-32 30-40 45Bioreduction

Polish Filtration MTX-55 0.6 µm High Degree of Clarification, Fining Agent 16-24 20-30 45Removal, Bioreduction

Sterile or MTX-65 0.5 µm High Degree of Clarification, Bioreduction, 8-12 10-15 21Premembrane Membrane Filtration PreparationFiltration MTX-70 0.4 µm High Degree of Clarification, Bioreduction, 8-12 10-15 21

Membrane Filtration Preparation


100

80

60

40

20

00 5 10 15 20 25 30

Tur

bidi

ty(N

TU

)

Time (min) or Throughput (gal/ft2)

90

70

50

30

10

MatrixComposite Filtrate Turbidity = 31.9 NTU

Competitor AComposite Filtrate Turbidity = 60.0 NTU

Gusmer Enterprises Life and Efficiency AnalysisMatrix vs. Competitor A

Challenge: 107 NTU Particle Suspension, 0-0.5µTurbidity vs. Time or Throughput

30

25

20

15

10

5

00 5 10 15 20 25 30

Pres

sure

(PSI

)

Time (min) or Throughput (gal/ft2)

Matrix

Competitor A

Gusmer Enterprises Life and Efficiency AnalysisMatrix vs. Competitor A

Challenge: 107 NTU Particle Suspension, 0-0.5µPressure vs. Time or Throughput

35

Filtration

Get Charged about Gusmer’s Matrix Filter Sheet SeriesGusmer’s filter sheets are designed to provide theseparation of solids from liquid in three distinct stages:surface filtration, depth filtration and adsorptive retention.Surface and depth filtration rely on the unwanted particlesbeing screened at the surface or trapped within the sheetbased on pore size and the sheet’s tortuous path. Mostcontaminants such as yeast or bacteria can be very small andare negatively charged particles. Surface and depth filtrationmethods could potentially miss these contaminants.

The answer to this is charge… a positive electro-kineticcharge that is imparted by the combination of the filter’scomponents. By adding positive charge to the filter sheets,the negatively charged particles can be retained, even ifthe particles are smaller than the pores of the media.

Gusmer utilizes zeta potential as a method to design andoptimize electro-kinetic charge for the best filtrationperformance. Zeta potential measures the strength ofinteraction between the charged particles. Generally, thistest will indicate the positive overall charge.

To the side (Figure 1) is an example of zeta potentialcurves for Gusmer and competitive filters. Electrical orstreaming potential measurements are taken throughout

the pH range to display the filter’s absorptive propertiesas a function of pH.

The Gusmer Matrix70 pad displays a positive electro-kinetic charge up to pH 7 while the other competitivepads show little charge. This stronger charge across abroader pH range is important for enhanced retention offine particulates.

Optimizing the charge characteristics of the filter sheetcan lead to improved retention and clarity throughabsorption. Zeta potential is one of the main tools thatGusmer utilizes to produce high performing filter sheetsfor you.


Gusmer’s Life and Efficiency Analysis is an automatedsystem that simultaneously compares the performanceof filter sheet media under controlled conditions. TheMatrix filter media showed greater throughput andretention compared to the competition.

Life and Efficiency Analysis compares the total

throughput (gal/ft2) and turbidity (NTU) during afiltration cycle of 10 psi over the initial starting pressure.The Matrix filtered 26 gal/ft2 prior to an increase of 10psi (differential pressure) over the initial startingpressure, whereas the competition filtered 15 gal/ft2

(Figure 1). The corresponding turbidity curves (Figure 2)show the Matrix to be much more retentive.

Figure 1 Figure 2

Life and Efficiency Analysis

Comparison of Zeta Potentials for Filter Media

-60.0

-40.0

-20.0

0.0

20.0

40.0

60.0

0 1 2 3 4 5 6 7 8 9 10 11

pH

Zeta

Pote

ntia

l(m

V)

Gusmer Matrix70 Competitor A Competitor B

Figure 1

36

Filtration


OperationTypically, a filter press consists of a series of platesequipped with inlet and outlet ports. Depending on thetype of press, the ports may be internally or externallyported. When the press is closed and tightened throughmanual or hydraulic means, the plates, gasketed ports,and sheets are closed to form a tight seal for feed andfiltrate passage. The unfiltered product passes throughthe inlet ports of the plate to depth filter sheet. Thedepth filter sheet separates the undesired contaminantand allows the cleaned product to flow to the outletplate. The outlet plate distributes the cleaned productto the discharge or outlet port.

Advantages of Filter Presses• Very versatile—full range of wine filtrationapplications

• Large filter area with additional surface area availablewith more plates

• Flexible, modular design with ability to conduct twostage filtrations

• Good process scalability from bench to production scale

• Consistent and reliable filtration results

• Low maintenance costs

TroubleshootingSimilar to other separation and filtration equipment,regular cleaning, maintenance and inspections shouldbe conducted on filter presses. There are a number ofcommon problems that can be resolved with regularinspection, maintenance and training.

Inlet Plates

Outlet Plates

Inlet

Port

Head plate Head plate

Outlet

Port

Stationarystainless steel

plate

Slidingstainless

steel plate

Filtration Flow Diagram(top view)

Filter Sheets Filter Sheets

Customer SupportGusmer Enterprises, Inc., is one of the world’s largestdepth filter manufacturers and distributors of beverageprocessing aids and equipment. With two ISO 9001certified manufacturing facilities (both supported byfully equipped R&D laboratories), an analyticallaboratory, and four distribution centers throughout theUnited States, Gusmer offers customers full technicalsupport and customer service that is surpassed bynone. In the business since 1924, Gusmer is dedicatedto the long-term success of our customers.

Potential Issueor Concern

Result Resolution

Worn gaskets atinlet or outletplates

Product losses Replace gaskets, usesupplier information forproper thickness

Insufficientpress clamping

Product losses Properly tighten presswith manual or hydraulicclosure. Use of leveragebar may be needed

Missing guiderods

Product losses Manually align sheets;purchase replacementguide rods

Misaligned filtersheets

Lower throughputs,product losses

Depth filter sheets may beplaced in wrong direction.Place cockled or roughside of filter towards theinlet plate; align sheetparallel with plate

High pressure/excessive flowrates

Less efficientfiltrations (prematureblinding, lessretention,contaminant break-through, product loss)

Ensure consistentproduct flow atrecommended flow ratesand differential pressuresfor filter grade


Sheet Filter Presses

37

Filtration


Millipore Products for

MicrobialManagement– because a lot depends on what’s not in your wine.

For over 50 years, Millipore has supplied wineriesaround the world with microbial management solutionsthat monitor and remove microorganisms and othercontaminants from wine. Trusted as the “gold standard”by generations of winemakers, Millipore products forclarification, pre-sterile, and sterile filtration will ensuremicrobial stability while maintaining quality, clarity,flavor, and aroma. Gusmer is proud to offer a full rangeof Millipore products, including those for filtration andmicrobial monitoring at bottling and throughout thewinery. A selection of popular filter cartridges ispresented in this section. See page 45 for Millipore’smicrobial monitoring products.

Sterile Filtration Applications - Vitipore® II &Vitipore® II PlusConstructed with Durapore®

polyvinylidene fluoride (PVDF)membrane, the Vitipore II andVitipore II Plus cartridges havebeen engineered to meet therigorous and varied conditions ofwine filtration, sterilization andcleaning regimens. Millipore’ssterile membrane filters have a solid reputation for highflow rates and long service life, with a very low affinity forprotein and pigment binding. Available in 0.22 µm, 0.45µm, 0.65 µm and 1.0 µm (absolute) pore size.

Prefiltration and Clarification Applications –Bevigard™ M, Polygard® CR & Polygard® CEMillipore’s dual-layer 1.2 µm over 0.5 µm Bevigard Mprefilter offers the best protection of sterile membranefilters. The outer 1.2 µm layer removes large particulates,colloidal materials and conglomerates while the 0.5 µmlayer offers the closest prefiltration rating to a 0.45 µmmembrane to ensure optimal bottle filtration service life.

Polygard CR clarification filtersare an ideal bottling filter whensterile filtration is not required.The high dirt loading capacityof the Polygard CR makes it areliable trap filter for stablewines that require a minimalfiltration prior to bottling. ThePolygard CR is available inpore size ratings up to 100µm. Millipore has dozens ofother prefiltration andclarification cartridges that canbe tailored to specificapplications.

Now introducing Millipore Polygard CE – a pleatedclarification filter composed of polypropylene, glassfibers, and diatomaceous earth specifically developedfor the wine industry to efficiently clarify and reducemicrobial loads of wines especially high in colloidalmaterials. The PolygardCE is the perfect choicefor clarification prior topre/final filtration,reducing micro loads inotherwise well filteredwines, or to reduce themicro-count of wineprior to shipment.

Gas Filtration Applications - Aerex®

Sterile filtration of gases can be crucial to maintainingmicrobial stability on a bottling line. The Aerex featuresa highly hydrophobic (water repelling) PTFE 0.2 µmmembrane that allows for high gas flow rates, preventswetting, and maintains a sterile barrier.

Millipore uses robotictechnology in theirpharmaceutical gradeclean-room to assure thehighest quality in theirVitipore II filter cartridges(pictured above).

38

Filtration


Installation:• Assure that the housing, pressure gauges, valves,gaskets, and o-rings are in good working order(housing o-rings should be replaced on a regular basis).

• Carefully remove the cartridge from the packagingmaterial and inspect. Use caution when opening thefilter bag – scissors are recommended. Each filtercartridge is stamped with the grade and comes with aquality certificate in the box. Verify that the correctfilter is being installed for the intended application.

• Wet the o-rings with water and install into the housing,being careful not to roll the o-rings upon installation.

• Run ambient temperature water* through cartridgesunder a little back pressure to fully wet out the filter.

Sterilization and Cleaning:• The prefilters and sterile filters should not be sterilizedin-line with the bottling equipment. Bypass the filterhousings and sterilize separately. Milliporerecommends the use of hot water* (180°F) for 30minutes for sterilization of filters and filter housings

(time period starts when the housing outlet comes totemperature). Once the proper temperature is reached,take care to use only a low hot water flow and lowdifferential pressure, such that it maintains the housingtemperature but does not warp the filters.

• Each hot water cycle should always be preceded andfollowed by an ambient water* rinse cycle.

• If hot water is not available, the filters are compatiblewith a wide range of sanitation chemicals. Please consultyour Gusmer representative for specific information.

• Ensure that filter housings remain fully vented duringcleaning and sterilization.

• Filters can be flushed with warm water* in a forwarddirection after use to remove any soluble residue onthe media. The flow rate should be roughly equal tothat of the process flow during operation.

• Some filters can be back flushed. Please consult yourGusmer representative for specific information.

• Avoid pressure shocks and water hammer – especiallyduring cleaning/sanitation with hot fluids.

* Use filtered, softened water for wetting, cleaning and sterilization to avoid fouling the cartridges.

Vitipore II Filters Vitipore II Plus Filters Bevigard M Filters Polygard CR Filters

Application Single-layer membrane construction is idealfor processing cleaner wines

Dual-layer membrane plus prefilter layerprovide superior performance in difficult-to-filter wines with heavier particulate orcolloid content

Pleated suface filterused for prefiltration toprotect final sterile filters

Gradient-density mediain a wide range of poresizes are ideal forclarification applicationsin a range of liquids

Pore Sizes 0.22 µm 0.45 µm 0.65 µm 1.0 µm 0.5 µm + 0.45 µm 0.5 µm + 0.65 µm 0.5 µm + 0.2 µm duallayer; 1.2 µm + 0.5 µm,dual layer

0.1 µm, 0.3 µm, 0.5 µm,1.0 µm, 3.0 µm, 5.0 µm,10 µm, 25 µm, 50 µm,75 µm, 100 µm

Bubble Pointat 25˚ C

45 psig 28 psig 14 psig 9 psig 28 psig 14 psig N/A N/A

Air Diffusionat 25˚ C

15.2ml/minat 40 psig

17.1ml/ minat 22 psig

9.1ml/minat 9 psig

6.3ml/minat 7 psig

17.1 ml/minat 22 psig

9.1 ml/minat 9 psig

N/A N/A

Filtration Area 8.4 ft² (0.78 m²) per 10 inch cartridge 8.4 ft² (0.78 m²) per 10 inch cartridge Double-layer: 7.5 ft(0.70 m²) per 10 inchcartridge/Single-layer:8.6 ft (0.80 mµ²) per10 inch cartridge

N/A

Sanitization/Sterilization

May be in-line steam sterilized 100 times for 30 minutes, up to 109°C, or hot-watersanitized 50 times for 30 minutes, up to 80°C – except for CVBW, which may behot-water sanitized 30 times for 30 minutes up to 80°C.

Hot-water sanitized at 176°F (80°C) for 30 minutes

Application Notes for Millipore Filters

39

Application Notes for Millipore Filters (cont.)

Filtration


Operation:• Differential pressure (inlet minus outlet P) should bemonitored regularly. Differential pressure increases asthe filters plug, eventually leading to a loss of flowthrough the filter. Differential pressure increasesexponentially. It may take many weeks to reach 80%plugged, but only a few hours for the final plugging tooccur.

• A common practice at wineries is to terminate thefiltration and change the cartridge(s) when thedifferential pressure reaches 30 psi.

• Operate the process at the lowest, consistent flow rateto have a positive effect on filter performance. Ahigher face velocity leads to faster plugging.

• Avoid pressure shocks and water hammer on the line.

Integrity Testing:• Integrity testing is only conducted on final membranecartridges and is conducted per the recommendedspecifications of the manufacturer for the specificmembrane used. Integrity testing is conducted afterthe sanitation cycle, both prior to and after thebottling run. There are a few different methods forintegrity testing, of which the bubble point andpressure hold methods are the most common. Thebubble point method is recommended for housingswith three or less cartridges and the pressure holdmethod is recommended for housings with greaterthan three cartridges. Please consult your Gusmerrepresentative for detailed information on integritytesting methods and specifications.

• Every Millipore sterile membrane filter cartridge is100% integrity tested by Millipore prior to packaging.Damage caused to cartridges by shipping, installationor process improprieties or housing and valve issuesare usually manifested as a gross integrity test failure.See the Integrity Test Troubleshooting Guide on thefollowing page.

Cartridge Storage:• Intermediate storage (over night or over a weekend)can be done in the filter housing. Flush the filters withwarm water, sterilize the housing, and pressurize with5 psi of nitrogen. The nitrogen keeps the housingunder a positive pressure.

• Long term storage is best done outside of the filterhousings. Four inch PVC piping capped at both endsis frequently used to store the individual cartridges ina solution of 350 ppm sulfur dioxide that has beenadjusted to a pH of 3.5 with citric acid. This solutionshould be tested every month and replacedas necessary. Remove o-rings from the cartridges priorto storage in the sulfur dioxide solution and store theo-rings in a clean and dry place. (Sulfur dioxidesolution will make the o-rings swell.)

• Reinstall the o-rings, rinse, sterilize, and integrity teststored cartridges prior to resuming bottling filtration.

Total Cost of Filtration:• An efficient winery must operate on a Total Cost ofFiltration basis. This method of operating recognizesthat superior filter performance will yield betterprocess economics over time.

• A Total Cost of Filtration approach also recognizesthat factors influenced by filter performance are oftenmore costly than the filters themselves.

• Total Cost of Filtration includes:

• Filter Cartridge Cost

• Wine Lost or Damaged

• Bottling Line Downtime and Labor

• Cleaning and Sterilization Water and Chemicals

• Quality Assurance Personnel and Materials

• Product Holds

• Product Spoilage and Recalls

• A high quality filter cartridge is key to maximizing totalthrough put and reducing the Total Cost of Filtration.

All Millipore filter cartridges are available in 10, 20, 30 and 40 inch lengths and Code 7, Code 0 and Code 5configurations. For specific recommendations or information, please contact your Gusmer representative.

40

Filtration


Integrity Test Troubleshooting Guide

Integrity Test Failure

Troubleshooting Test:

1. Attach narrow bore tubing (~1/4” ID) to downstream side of filters.2. Submerge end in a bucket of water.3. Make sure filters are wet and pressurize housing to a pressure that is 80% of the bubble point.4. Observe bubbling.

If bubbles are:

Slow and Steady Vigorous

CHECK:

• Housing dome o-ring• All bleed valves upstream• All fitting joints upstream• All valves upstream• All threaded connections(use Teflon tape if leaking)

Spraying soapy water on anyof these areas, under pressure,will help expose the problem.

If a failure is still observed, remove the housing dome, CHECK:

• Filter installation. Check to see if any o-rings have rolled upand are visible and that all locking tabs are properly in place.• Remove filters and check condition of o-rings (one small knickin an o-ring can cause a significant leak).

Leak is HARDWARE upstream of filters Leak is FILTER related

RE-WET AND RE-TEST:Be sure to vent housing and throttle downstream valveto create back pressure of 15-20 psi (especially for newlyinstalled filters).

1. If an obvious problem is found and fixed, re-wet andintegrity test.

2. If there are no problems observed and the filtersstill fail the re-wet and re-test, contact your local Gusmerrepresentative. SAVE the filters for failure analysis.

Once upstream leak is found and fixed,repeat integrity test.

Bevliner™Housings

Millipore’s Bevliner T-line housings are economical,high quality, sanitary housings used throughout thebeverage industry. Bevliner housings are available inthe appropriate size for any application and are bothCE and ASME compliant, meeting all design andmanufacturing standards. Please inquire aboutchoosing the right Millipore Bevliner housing foryour application.

Materials of Construction:• All metal surfaces in contact with product are 316stainless steel

• Seals are silicone (internal Inlet / Outlet connectionseal to housing is PTFE, Teflon polymer)

Surface Finish:• Mechanical polish (MP) – All housing stainless steelwetted parts are mechanically polished: Ra <0.8 µm(<32 micro-inches)

41

Filtration


Gusmer keeps some Bevliner housings in stock,ready for immediate shipment. Contact yourGusmer representative to discuss favorable leadtimes on Bevliner housings.

Flavy FX 1-6 modelsBucher Vaslin offers a number of sizing options forsmall to mid-size wineries. Our model FX 1 will

process 150 gallons per hour,and theFX 6 will filter up to 2,000gallons per hour. All of theBucher Cross-Flow Filters arefully automated, making theoperation simple and veryuser friendly. We do offertrials with our model FX 3cross-flow filter, so pleasecontact us if you areinterested in a demonstration.

42

Evaluate a Bucher Vaslin Cross-FlowSystem at your winery

The Flavy FX range of cross-flow filtersBucher Vaslin has been supplying cross-flow filters to the wine industry for over 15 years. These cross-flow filtersproduce brilliant quality wines in a single process, without the need for filtration aids. The Flavy FX range of filterscan accommodate wineries of any size, with flow rates ranging from 150 to 15,000 gallons per hour. The BucherVaslin filters offer the following advantages:

• Process does not affect the quality of the wine• Fully automated process is simple to operate• Produces microbiologically stable wine in a one-step filtration• Frequent back-flushes optimize high flow rates• Maintains a low filtration pressure (17 psi), so it is gentle onthe wine

• Operates with essentially no increase in wine temperature• Minimal wine loss due to flushing with inert gas• Very low oxygen pickup

Filtration

Bucher Vaslin

Cross-FlowFilters


New models FX 8 and FX 10!Bucher Vaslin is pleasedto introduce the additionof the FX 8 and FX 10cross-flow units. Flowrates range from 1,200-3,000 gallons per hour,making this the idealchoice for the mid-sizewinery that may need toexpand. These modelsoffer the same ease ofoperation as our FX 1-6 range.

FX 10

FX 3

Cross-flow filters—for brilliant and subtle wines

FX 100 / 200 / 300 / 400The FX 100-400 cross-flow filters are best suited forlarger wineries. Flow rates range from 1,500to 15,000 gallons per hour. The filtersystems are made to a modular design thatcombines a filtration skid with a washingskid. Additional filtration skids can be addedto the system to keep up with the winery’sincreased production needs.

43

FiltrationFiltration

For more detailed information contact your Gusmer representative or go towww.gusmerwine.com for more extensive descriptions.

FX 200


New Model! Flavy MTThe same components (pump, motor, PLC),whatever the model

Flavy Reverse Osmosis• VA reduction

• Wine Concentration

• Juice Concentration

• Partial Wine De-alcoholization

Reverse Osmosis is a physical membraneprocess which can extract under pressure partof the water (permeate) contained in the wineor juice. The Bucher Vaslin machines are usedthroughout the world for improving the wineorganoleptic quality — structure, aromas, andcolor. Equipment is easy to use and maintain,and the new compact design allows foreasy installation.Flavy MT

Filtration

Cellu-FloFiber Filter Aidsfor use on pressure leaf filters

Cellu-Flo filter aids are insoluble alpha-cellulose fibers that combine to form a fibrous matrix on the filter septum.This cellulose matrix provides the proper site for fast and efficient diatomaceous earth (DE) precoating. It is primarilythe DE that removes fine particles from the filtration stream, while the fibers provide support, strength, and stabilityto the precoat.

Filter aids are also used as part of the body feed to lengthen the filtration cycle while improving the qualityof filtration.

Cellu-Flo CLR and CLS fiber filter aids are pure, highly refined cotton fibers especially developed for use as aprimary precoat and as a part of a body feed. The CLS fiber has a positive zeta potential (net positive charge) thateffectively removes negatively charged particles (yeast, bacteria, etc.) that may be smaller than the average poresize of the filter cake. CLS fiber is an essential part of the precoat and body feed regime when high quality filtrationis expected from the pressure leaf filters. Pressure leaf filter applications, such as preparing wines for membranefiltration, benefit greatly by the zeta potential of CLS fiber, producing wines with better membrane filterability.

Cellu-Flo RW and SL fiber filter aids are derived from select soft and hard woods. The bright white color and neutralflavor and aromas are evidence of the high purity of all Cellu-Flo fibers. RW and SL fibers are good precoat andbody feed fibers for rough and polished pressure leaf filtration applications.

In both applications, DE is added (after the primary precoat of cellulose fibers) at rates of 15-25 pounds/100 squarefeet of filter surface area.

Cellu-Flo filter aids come in 25-pound bags. Contact your Gusmer sales repfor pricing or for more information on getting the best from your pressure leaffilters with fiber filter aids.

Typical application rates: Pounds/100 Square Ft of Filtration Surface Area

RW and SL Fibers 7-10CLR and CLS Fibers 5-7


Microbiology

IntroductionGusmer Enterprises and Millipore have combined effortsto bring the wine industry the necessary tools to conductmicrobiological process monitoring at critical pointsthroughout the winemaking process. Our line of processmonitoring tools is designed for convenience, costeffectiveness, and quality. These tools are essential tohelp ensure product safety and microbial stability at allcritical points, such as fermentation, storage, filtration,and bottling. From simple setups to advanced systemsthese tools are designed to fit into the monitoringregimes of every facility and are easy enough for anymicrobiological skill level. Ensure the quality and safetyof your wine throughout production with Milliporeprocess monitoring tools from Gusmer.

High throughput EZ-Pak® systemThe EZ-Pak system is theperfect solution for upscale,fast-paced processing. Thiscost-effective system usespre-sterilized, ready-to-useEZ-Pak membranes on apatented support system. Simply press the dispenser’slever to unpack and dispense one sterile membrane.The dispenser uncovers and maintains the membranein the horizontal position until the operator retrieves itwith forceps for loading onto the manifold. Cover witha disposable Microfil funnel, pour the sample, and beginthe filtration. EZ-Pak membranes are available in variouspore sizes and colors so there is an EZ-Pak membranefor every application. Using this system will ultimatelyresult in higher productivity and throughput andreduced risk of accidental contamination.

Smaller volume labsmay prefer the S-Pak®,individually wrappedand pre-sterilizedmembrane filter disks.

Microfil® funnels can be purchased bundled with bothEZ-Pak and S-Pak filters for easy ordering. Millipore’sMicrofil manifold is specifically designed for ease of usewith funnels. The manifold heads have a flat surface thatdoesn’t require any special adapters, glassware, or othercomponents. Simply press the lever on each manifoldhead to quickly lift the membrane from the base.

Process

Monitoring Tools

45www.gusmerwine.com 2009 Gusmer Enterprises, Inc. Wine Products Catalog

EZ-Pak MembranesPart Number Item Description Qty

MSP000814 EZ-Pak filters 0.45 µm black gridded 600

EZHAWG474 EZ-Pak filters 0.45 µm white gridded 600

EZAABG474 EZ-Pak filters 0.8 µm black gridded 600

EZAAWG474 EZ-Pak filters 0.8 µm white gridded 600

EZ-Pak w/Microfil FunnelsPart Number Item Description Funnel Qty

MZHAWG101 EZ-Pak filters 0.45 µm white gridded 100 ml 150

MZHAWG251 EZ-Pak filters 0.45 µm white gridded 250 ml 150

MZHABG101 EZ-Pak filters 0.45 µm black gridded 100 ml 150

MZHABG251 EZ-Pak filters 0.45 µm black gridded 250 ml 150

S-Pak MembranesPart Number Item Description Qty

HAWG047S6 S-Pak filters 0.45 µm white gridded 600

HABG047S6 S-Pak filters 0.45 µm black gridded 600

AAWG047S6 S-Pak filters 0.8 µm white gridded 600

AABG047S6 S-Pak filters 0.8 µm black gridded 600

RAWG047S6 S-Pak filters 1.2 µm white gridded 600

S-Pak w/Microfil FunnelsPart Number Item Description Funnel Qty

MIHAWG100 S-Pak filters 0.45 µm white gridded 100 ml 150

MIHABG100 S-Pak filters 0.45 µm black gridded 100 ml 150

MIHAWG250 S-Pak filters 0.45 µm white gridded 250 ml 150

MIAAWG100 S-Pak filters 0.8 µm white gridded 100 ml 150

MIRAWG100 S-Pak filters 1.2 µm white gridded 100 ml 150

MIRAWG250 S-Pak filters 1.2 µm white gridded 250 ml 150

HardwarePart Number Item Description Qty

MIAC03P01 Microfil triple place manifold 1

EZDISP001 EZ-Pak dispenser 1

MIACFD101 Microfil 100 ml funnel dispenser 1

MIACFD201 Microfil 250 ml funnel dispenser 1

XX6200006 Millipore filter forceps 1

Swab Test KitsSterile swab test kits areused for the microbiologicalmonitoring of surfaces andprocess operationincluding equipmentsanitation and changeovers.Kits are easy to use,allowing the winemaker tosample, incubate, and count the colonies. Simply swabthe surface and place back into the sterile buffer. Shakeand pour the buffer liquid into the sampler containeror a sterile membrane device, filter, and incubate. Thissimple system monitors the many surfaces that cancontaminate your wine, such as bungholes on barrels,filler heads, cork hoppers, and so forth. It is so simplethat it can be introduced in the standard QC routine inany winery.

MicropreSure®Sanitary SamplingValves & MonitorsThe MicropreSure SanitarySampling Valve, originallydesigned for the pharmaceuticalmarket, offers the highest level ofcleanliness, safety, and ease of use for in-line sampling.Its unique design features a double internal o-ring andplug seal. There is zero product hold-up in the valveinterior once closed and an internal drain port offerscomplete cleanability and no dead-leg. The valve iscompletely sterilized upon contact with the rest of theprocess line. MicropreSure Monitors are designed to fiton the outlet of the Sanitary Sampling Valve and offer afully integral, pre-sterilized and self-containedmembrane unit for filtration right on the line. Filter thesample, re-cap the outlet, add media (Millipore’s 2-mlampoules fit the monitor inlets), and incubate.

Microbiology

Culture Media and Petri-Pad®Petri DishesReady to use 2-ml plastic ampoules of media save time and help to eliminate wasteand spoilage associated with bulk packaged media. No need to pour media orjeopardize analytical tests with self-made or spoiled material. Please refer to theculture media application guide on page 48 for details on specific types.

Petri-Pad sterile 47-mm Petri dishes with pre-loaded pads come fully ready to use. Norisk of prior contamination and hassles of loading a separate pad. Pads convenientlyabsorb 2-ml of liquid media.


MediaPart Number Item Description Qty

MHA00PRY2 Preservative Resistant Yeast Broth 50

MHA00BSM2 Brettanomyces Broth 50

MHA000P2N Wallerstein Nutrient Broth 50

MHA000P2M m-Green/Schauffus Pottinger 50

MHA000P2D Wallerstein Differential Broth 50

MHA00P2SM Yeast and Mold Selective Broth 50

Petri-Pads & DishesPart Number Item Description Qty

PD20047S0 Petri-Pad dish w/pad 150

PD20047S5 Petri-Pad dish w/pad 600

PD2004700 Petri-Dish 150

PD2004705 Petri-Dish 600

Swab Test KitsPart Number Item Description Qty

MMSB10025 Swab test buffer w/vial 25

MY0010025 Yeast and mold test swab (Yellow) 25

MT0010025 Total count test swab (White) 25

MicropreSure Sanitary Sampling Valves and MonitorsPart Number Item Description Qty

MXPESP14N 316 SS 1/4” NPT Threaded 1

MXPESP18N 316 SS 1/8” NPT Threaded 1

MXPESPTCL 316 SS on 1.5” Tri-clover End 1

MXPESPWEL 316 SS Weld End 1

MSHAWGM48 Monitor w/0.45 µm white gridded 48

MSHABGM48 Monitor w/0.45 µm black gridded 48

Milliflex® Plus Automated LabFiltration UnitMilliflex Plus automatic filtration units offer the fastest,most reliable lab filtration apparatus available to the wineindustry. Units have a self-contained vacuum pump sothere is no need for a separate vacuum system in the laband can operate off of a standard wall outlet orrechargeable battery pack that allows for portable use. Atrained operator is more than twice as fast when usingMilliflex units and disposables than when runningsamples on a conventional manifold. Sample heads areentirely stainless steel and quickly detach in seconds forthe fastest sterilization, autoclaving, or replacement.Disposable Milliflex funnels, preloaded with Milliporemembranes, offer the fastest and most convenientalternative. Milliflex solid agar cassettes eliminate theneed for separate media, Petri dishes and pads. Call forfull-range of alternative or replacement heads,accessories,and replacement parts.

Microbiology


Microfil® V and ClassicFiltration SetupsMicrofil V offers adisposable solutionto older stopperedmanifolds or smalllab filtration setupsthat do not includea manifold.Microfil V 100 mlfunnels contain apreloaded integral membrane and come in a pre-sterilized package. The Microfil V outlet fits a number 8stopper. Millipore also carries a full-line of all manifoldtypes, re-useable glassware including filtering flasks andfilter holders, vacuum pumps, and other accessories nomatter what the particular lab setup might be.

Milliflex PumpsPart Number Item Description Qty

MXPPLUS01 Milliflex single head kit 1

MXPPLUS03 Milliflex triple head kit 1

MCLHEAD01 Microfil compatible replacement head 1

MXHAWG124 Milliflex 0.45 µm white gridded 100 ml 24

MXHABG124 Milliflex 0.45 µm black gridded 100 ml 24

MSHAWG224 Milliflex 0.45 µm white gridded 250 ml 24

Microfil VPart Number Item Description Qty

MVHAWG124 Microfil V 0.45 µm white gridded 24

MVHABG124 Microfil V 0.45 µm black gridded 24

Glassware & HardwarePart Number Item Description Qty

XX2504735 Traditional three place manifold 1

XX2504700 Traditional six place manifold 1

XX1004708 Neoprene No 8 stopper 5

XX1004705 1-L vacuum filtering flask 1

XX1004744 4-L vacuum filtering flask 1

XX7100004 Silicone tubing 3/16” ID,140 cm 1

WP6211560 High output vacuum pump -115 V/60 Hz 1

WP6222050 High output vacuum pump -220 V/50 Hz 1

WP6210060 High output vacuum pump -100 V/50-60 Hz 1

XX1004700 Glass filter holder w/ clamp 1

EZ-Pak, Microfil, Microfil V, S-Pak, MicropreSure, Milliflex, Petri-Pad are registered trademarks of Millipore Corporation.

Microbiology


NNaammee PreservativeResistant Yeast Broth

BrettanomycesBroth

WallersteinNutrient Broth

m-Green/SchauffusPottinger

WallersteinDifferential Broth

Yeast and MoldSelective Broth

PPaarrttNNuummbbeerr

MMHHAA0000PPRRYY22 MMHHAA0000BBSSMM22 MMHHAA000000PP22NN MMHHAA000000PP22MM MMHHAA000000PP22DD MMHHAA0000PP22SSMM

DDeessccrriippttiioonn A low pH selectiveculture medium forthe detection ofspoilagemicroorganismsresistant to acetic acid.

Detection ofBrettanomyces.Bacteria and otheryeasts are inhibited.

Used to detect yeast and mold.

A low pH culture mediumused to detect yeastand mold and otheraciduric organisms.

Used to detect and enumeratebacteria present in small numbers ina mixed florasample.Cycloheximide inhibits the growth of most yeast andmold, allowing bacteria to grow.

Used to detect yeast and mold.Chloramphenicol is used to suppressbackgroundbacterial growth.

IInnccuubbaattiioonnTTiimmee &&

TTeemmppeerraattuurree

48 - 72 hrs at 30° C

5 - 7 days at 25° C 48 hrs - 5 days foryeast at 20° C.

35° C for bacteria.

48 - 72 hrs at 28 - 32° C

48 - 72 hrs at 30 - 35° C

48 - 72 hrs at 28 - 35° C

TTyyppiiccaall CCoolloonnyy

AAppppeeaarraannccee

Yellow Colonies appearsmall, white andcreamy.

Mold can appearnon-pigmented towhite, with varioustexture. Yeast appear as creamy,white largercolonies. Bacteriaappear blue-green.

Yeast are large green opaquecolonies. Moldappears green and filamentous.Bacteria able to grow at this pH form smaller, clear to whitecolonies.

Bacteria appear small with green-blue color.If cycloheximideresistant yeast grow, they are creamy, green white.

Yeast appear as large green and opaquecolonies. Mold is green andfilamenous.

ppHH aatt 2255 CC 3.6 ± 0.2 3.5 ± 0.2 5.5 ± 0.2 4.6 ± 0.2 5.5 ± 0.2 4.4 ± 0.2

Millipore Culture Media Wine Application Guide

Note: Ampoules need to be stored at 2-8° C

Microbiology Reference Text

49www.gusmerwine.com

Illustrated Guide to Microbes and Sediments in Wine,Beer and Juiceby Dr. Charles G. Edwards

At last, one of the most useful books for wine microbiology is now available…a “must-have” for microscopic examination and tentative identification of microorganismsand sediments in wines, beers, and juices!

Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice is a microscopecompanion book that includes over 30 different species of yeast, bacteria, and moldcommonly associated with wines, as well as frequently encountered sediments. Thisbook is an extensive compilation of photographs and reference information printedon durable, spill-resistant paper and spiral bound so the pictures lie flat when in usewith a microscope.

The microorganisms were obtained from culture collections located around the world. Each organism is featured inthree photographs: (1) a typical colony grown on commercially available culture media; (2) a color stain; and (3) aphase contrast view of the microorganisms grown in wine, beer, or juice.

This volume is available in English, French, German, Italian, Spanish, and Chinese versions and is therefore anessential resource for winemakers worldwide. It’s a comprehensive reference book that will quickly become astandard for any technical wine library.

Price: $125.00 (quantity discounts available) Published by WineBugs LLC, 2006


Lab Equipment

50 www.gusmerwine.com

Lab Chemicals


Common-Use

Lab Chemicals Chemical Comments Shelf Life Size Price Size Price

Alcohol, Reagent For burning in alcohol burners indefinite 500 ml $ 16.50

Brix 20° Solution To adjust refractometers & calibrate 1-2 mos in fridge 2 ml vial $ 5.40hydrometers

Copper Sulfate & Other Sulfide Chemicals For treating sulfide odors see Kit on page 58.1% solution (0.15 ml / gal = 0.1 ppm as Cu) 1-2 yrs 1 L $ 16.0010% solution (15 ml / 1,000 gal = 0.1 ppm as Cu) 1-2 yrs 1 L $ 20.75

Hydrochloric Acid0.01 N For standardizing sodium hydroxide 1 yr 500 ml $ 14.250.10 N solutions. (Specify strength when ordering.)

Hydrogen Peroxide 30%*[HM] For A/O SO2 test 1 yr in fridge 125 ml $ 29.35

ML ChromatographyML Chromatography Self-contained unit for paper Full kit $ 46.50Kit on page 58 *[HM] chromatography. Complete kit.

Replacement Components:Paper #1 8.5” x 10.5” (larger—fits 1 gal jar) 10 / pk $ 9.75 50 / pk $ 36.20

Leave in solvent6-8 hours. 25 / pk $ 18.25

Paper #20 8.5” x 10.5” (larger—fits 1 gal jar) 10 / pk $ 18.25 50 / pk $ 64.00Leave in solvent12+ hours. 25 / pk $ 35.75

Note: All chromatography paper is sensitive. Store away from fumes (CO2, SO2, acid, and alkaline fumes).

ML Chrom. Solvent Composed of butanol, formic acid, at least 1 yr 125 ml $ 19.75*[HM] bromocresol green. unopened 250 ml $ 36.00

ML Acid Standards Tartaric, malic, citric, lactic (specify) until moldy each $ 3.45 set of 4 $ 10.85Capillary Tubes Special made 25 uL thin-bore tubes 100 / pk $ 4.35 500 / pk $ 8.75

NOPA Chemicals:Isoleucine std, Prepared vials (use 1 per test run) freeze 10 vials 140 mg / L $ 16.00 O-phthaldialdehyde 0.67% 1 mo in fridge 120 ml $ 17.20No-OPA Reagent alcohol stable 120 ml $ 7.60N-acetyl-L-cysteine Buffer part 1 2 mos in fridge 500 ml $ 17.20Boric Acid/NaOH Buffer part 2 2 mos in fridge 500 ml $ 17.20

* [HM] = Hazardous Materials


Chemical Comments Shelf Life Size Price Size Price

pH Buffers

pH 4.01 or 7.00 Color coded, prepared to NBS standards. 6-12 mos 250 ml $ 10.25 1 L $ 20.40

pH Electrode Soak KCl-buffer solution to store electrodes until moldy 250 ml $ 10.25 500 ml $ 13.00

Phenolphthalein 1% Indicator for TA test and VA test indefinite 250 ml $ 9.10

Phosphoric acid 25% For A/O SO2 test indefinite 1 L $ 27.25*[HM]

Ripper SO2 TestIodine 0.02 N VERY light sensitive. Protect from light. standardize often 1 L $ 19.25Sod. hydroxide 1 N VERY caustic. Caution! 1 yr 1 L $ 17.25*[HM]

Sod. thiosulfate 0.1 N For standardizing iodine 1 yr 125 ml $ 11.50

Starch 1% Indicator for Ripper SO2 test until moldy 500 ml $ 13.75

Sulfuric acid 25% VERY corrosive. Caution! indefinite 1 L $ 31.75*[HM]

Sodium hydroxide For titration, specify strength. 1 yr 1 L $ 19.69(NaOH) 0.01 N for A/O SO2 test

0.067 N for VA & TA tests0.10 N for TA tests

Titration Adjustment Solutions To adjust the pH of water prior to testing TA or until moldy 30 ml (d) $ 5.60the color of peroxide/indicator before testing SO2.Specify dilute acid OR base, for testing acid OR SO2

Vacuum Aspiration (A/O) SO2 Indicator indefinite 30 ml $ 10.75Proprietary 4 dye formula; sharpercolor changes from purple to green.

Microbiology supplies are still available. Call for availability of prepared agar (WL, WLC, and MR agar) andMethylene Blue.



Lab Chemicals


Lab Equipment


OenoFossTM-Instant Quality Control Made Easy

Gusmer is proud to be the North American distributor for OenoFoss.The OenoFoss by FOSS is a compact, simple-to-use analyticalinstrument that provides instant quality control for winemakers.One drop of juice, fermenting juice or wine and two minutes is allit takes to measure glucose/fructose, pH, TA, VA, malic acid,alcohol, and color.

Wine Analysis Geared for YOUThe OenoFoss is simple to use, fast, economical, and doesn’t require lab reagents. The speed and convenience ofanalysis provides winemakers with the information they need to make the right decisions in pursuit of their qualitytargets. The robust and easily transportable design ensures high up-time and flexibility. The OenoFoss can be quicklypacked in the provided case, moved from the lab to the cellar and then to the vineyard.

Proven TechnologyThe OenoFoss design is built around the world’s smallest FTIR(Fourier Transform Infrared Spectroscopy) interferometer. Eachsample is analyzed at two optical path lengths with patentedself-instrument calibration after each measurement. Up to sevenparameters can be analyzed simultaneously with 600µl of juice,fermenting juice or wine. With the optional VIS Color module,finished wine can also be analyzed for color concurrently. Theready-to-use OenoFoss provides reliable and repeatable analysisthroughout the winemaking process.

How much return is possible with the OenoFoss? How quickly can you see those returns? Call your Gusmer representative to get these questions answered and to see

the revolution in wine analysis… the OenoFoss!

“Everything is so fast compared to manual methods that you can see problems arising and take action.”

— Napa Valley winemaker commenting on the OenoFoss

OenoFoss Measuring CapabilitiesBrix Juice Only

Glu + Fru Fermenting Juice, Wine, and Sweet Wine

pH Juice, Fermenting Juice, Wine, and Sweet Wine

Volatile Acid Juice, Fermenting Juice, Wine, and Sweet Wine

Malic Acid Fermenting Juice, Wine, and Sweet Wine

Total Acid Juice, Fermenting Juice, Wine, and Sweet Wine

Ethanol Fermenting Juice, Wine, and Sweet Wine

Color (only available with OenoFoss Colour)


Lab Equipment

Go to www.gusmerwine.com for more detailed information on these and all products.


Labware

Buret with Teflonstopcock

Griffin glassbeaker

Plastic handledbeakers

Cash Still - buy stand and clamps separately

Scout Pro SP202 Scout Pro SP6000

Item Comments Size Price Size Price

Electronic Balances from Ohaus

Scout® Pro SP202 Capacity 200 g, Readable to 0.01 g, gram or ounce weight, each $ 358.82

4.7 inch weigh pan

Scout® Pro SP6000 Capacity 6,000 g, Readable to 1.0 g, gram, ounce, pound each $ 280.00

weight, 6.5 inch weigh pan

BeakersGriffin Glass Discount available for pack purchase of same size 50 ml $ 3.20 600 ml $ 6.25

Pack qty is 6 or 12, depending on size 250 ml $ 3.80

Handled Beaker, PP Very popular item. Graduated, with large handle 500 ml $ 7.75 2,000 ml $ 9.95

1,000 ml $ 8.84 3,000 ml $ 11.54

Buret Glass with Teflon stopcock 10 ml $99.00 25 ml $ 62.95

Cash Still Self-evacuating — complete unit (still, heater, condenser) each $ 694.75

Buy stand & clamps separately (talon, extension, and 2 clamp holders)

Replacement heating coil each $ 38.68

Replacement condenser each $ 105.95

Wine Thieves: Plastic, 19” (3 part) each $ 6.85 pk / 10 $ 54.16

Pyrex glass, bent, 16”, D-ring, 1.25” O.D. each $ 43.00

Pyrex glass, bent, 18”, plastic grip, 1.25” O.D. each $ 47.00

Wine Thief16-inch D-ring

Wine Thief18-inchplastic grip


Lab Equipment


ClampsBuret clamp Single or double, secure, easy release single $ 17.50 double $ 42.00

Extension clamp LaPine 3 finger, requires variable holder each $ 43.75

Talon clamp Holds cylindrical glassware (64-89 mm dia.) each $ 52.50

Variable clamp holder Secures extension & talon clamps each $ 11.05

CylindersGraduated glass Class A, glass base 50 ml $ 12.95 100 ml $ 16.00

250 ml $ 21.50

Graduated PMP plastic Clear and very durable 50 ml $ 7.15 500 ml $ 14.60

100 ml $ 8.70

250 ml $ 10.90

Hydrometer cylinder Nalge PMP, 14.5" x 2", holds 500 ml each $ 19.50

Ebulliometer Dujardin-Salleron. TTB approved French each $790.89

measuring device for measuring alcohol

(allow 4-12 week order time for import)

For replacement thermometers for the ebulliometer,

see Thermometers, on page 57

Wicks 12 / Box $ 10.50

Single buret clamp Variable clamp holderTalon clampExtension clampDouble buret clamp

Class A cylinder PMP cylinders

Ebulliometer Thermometer with stopper (French)

Use reagent alcohol in the burner(see page 50).

Replacement burner wicks areavailable at $10.50 for a box of 12.



Lab Equipment

Erlenmeyerflask


FlasksErlenmeyer flask Glass 125 ml $ 4.75 500 ml $ 7.20

250 ml $ 5.75

Hydrometers

Brix hydrometer No thermometer -5 to +5 B $ 24.75 0 - 32 B $ 24.75

Thermohydrometer Brix, with thermometer, BLUE SPIRIT -5 to +5 B $ 39.55 0 - 32 B $ 39.55

Kimwipes 4.5" x 8.5", box of 280, for delicate tasks each $ 5.25

Parafilm Excellent for quick seal of containers. 2" x 250' $ 20.75

4" x 250' $ 36.75

pH Meters, Electrodes

Mettler Toledo S20 meter Bench top meter, portable (batteries), auto temperature compensation each $761.00and buffer recognition, auto endpoint display. Includes stand and temperature compensating, InLab Expert Pro electrode. Great for field testing, uses 4AA batteries or 4NiMH.

Mettler Toledo SevenGoTM Hand-held pH meter, auto temperature compensation, buffer recognition, each $554.44auto endpoint display and GLP-Data memory. Includes InLab Expert Pro electrode. Great for field testing, uses 4AA batteries or 4NiMH. The accuracy and ease of usability is the same as the S20 bench top meter.

Electrodes Mettler Toledo InLab® Expert Pro Epoxy body, 3 in 1 gel filled combination each $267.00electrode with ATC sensor and multi pin head. Durable, designed for accuracy with wine and beer.

ThermohydrometerBLUE SPIRIT

Mettler ToledoSevenGoTM Mettler Toledo S20 pH

Meter

Go to www.gusmerwine.com for more detailed information on these and all products.



Lab Equipment


Pipets

Disposable Glass, sterile, individually wrapped 5 ml $0.82 pk / 125 $ 82.00

10 ml $1.15 pk / 100 $ 62.50

Volumetric Glass, Class A, VERY fragile 5 ml $4.65 20 ml $ 6.89

10 ml $5.75 50 ml $ 10.21

Graduated Wide-Tip NEW! Wide tip volumetric for must samples 10 ml $5.75

Glass, wide tip for juice/must samples (graduated) 10 ml $ 13.80

Pipet Bulbs Rubber, safety, “turkey baster type” each $ 22.15

Pipet Support Rack Plastic, vertical, holds up to 50 pipets each $ 32.67

Refractometer

Atago Digital Pocket Pal Reliable, sturdy, portable, hand held, washable, no more guessing each $295.00

Manual Refractometer ATC, rugged, includes applicator & calibration each $ 99.00

solution, in a carrying case

Sample Cover Sometimes the plastic flap breaks — these replacement each $ 6.05

covers attach easily

Stirrers

Stirrer only Corning stir plate Scholar 171 each $196.70

Hot plate Stirrer Low-profile hot plate stirrer, Corning PC220 each $438.75

Stir Bars Autoclavable, octagonal 0.5" x 5/16" each $ 4.42

Magnetic stir bars, teflon 1.5" x 5/16" each $ 4.69

Stir-Bar Retriever Plastic wand with magnet each $ 12.60

Support Stands

Cast Iron (Base 9" x 6", rod 1/2 “ x 24"; Ideal for cash still) each $ 33.60

VolumetricPipet

Wide-tip MustPipet

Pipet Bulb

Atago Digital Refractometer

Pipet Rack

Stirrer



Lab Equipment

3-Neck flask with fritted probeand fitted stopper

Impinger setSidearm flask

AccuFlow/5000Vacuum pump, timer & flow meter

Item Comments Size Price

Thermometers

Ebulliometer (USA) USA manufacture each $ 77.06

Lab Dual range C/F, red spirit, partial immersion each $ 8.25

Vac. Aspiration SO2Replacement Glassware: For SO2 Kits sold prior to 2004

Sidearm flask 100 ml, 2 port each $ 42.00

Impinger set Tube and insert set $ 65.21

Springs Replacement springs, 2 each set (2) $ 8.25

Impinger base Plastic holder for impinger base each $ 6.35

Glass apparatus Impinger body & bottom, condenser, flask each $507.88

Condenser & impinger body Impinger body with condenser each $193.42

3-Neck flask Round-bottom flask with 3 side ports each $136.25

Fritted probe tube Fritted glass probe tube that seats in the sideport flask each $ 71.85

Fitted stopper Fitted glass stopper for sideport flask each $ 19.89

Red cap, hose barb Red cap with hose barb — attaches tubing to glassware each $ 7.50

AccuFlow/5000 Vacuum pump, flow meter and timer all in one;Allows lab technician to adjust flow rate each $380.20

Specifically designed for A/O test

Water vacuum Water source vacuum pump; STRONGLY recommend each $ 10.75using a flow meter with this pump

Flow meter RMB flow meter, 0.25-2.5 L/minute each $ 71.85

Heating mantle For running Total SO2 test each $153.65

Variable Volume Dispenser 500 ml reservoir bottle delivers the desired volume each $ 16.50


58

Packaged Kits for

Specific Tests

Lab Equipment

Test Description Price

Clinitest Kit Complete kit for sugar tablet test *[HM] each $38.80

Contains: 100 tabletslaminated color chart/instructions3 flat-bottom test tubes3 pipets

ML Chromatography Kit *[HM] Self-contained unit for paper chromatography. each $46.50Contains:acrylic jar (replaced by glass jar when supply of acrylic is depleted)125 ml chromatography solvent10 sheets #20 paper 4 acid standardscapillary tubesplastic beakerinstructionsSee Lab Chemicals section page 50 for replacement items.

NOPA Test Kit Requires UV spectrophotometer at 80 samples $103.75335 nm, and micropipettor (not included)Contains:

ILE standard

OPA

No-OPA

Buffer (in 2 parts: NAC and NaOH-Boric for better stability)methacrylic cuvettesinstructions & Excel calculation disketteSee Lab Chemicals section page 50 for replacement items.

Sulfide Detection/Treatment Kit each $29.35

For detecting, distinguishing and treating odors of H2S

Contains: test solutions, 3 pipets, trial bottles & instructions

See Lab Chemicals section page 50 for replacement items.




Analytical Services

GRAPE AND JUICE SAMPLESGrape clusters may be refrigeratedand sent with a cooler pack.

Juice and fermenting samples may be dropped off at our facility;or if local, you may request asample pickup.

We recommend that juice samplesnot be sent, as they are liableto ferment. However, if they mustbe sent, please fill a plasticcontainer 1/4 full and place inseveral plastic bags. We recommendshipping these samples with acooler pack.

CELLAR SAMPLESTake a representative sample ofthe wine. If the wine is in severaltanks or barrels and you expectthe tank or barrel samples to differin significant ways, sample each lotseparately.

For most microbiological samples,mix the wine in tank or barrel, and place each sample in a newor sterile container. For surfacefilm identification please take atop sample.

Important: To analyze forDekkera/Brettanomyces, stir thebarrel or mix the tank prior tosampling, as cells tend to settle tothe bottom of the vessel. Do notsample within two weeks of an SO2

addition, as this may lead to falsenegative results.

BOTTLED WINESAn unopened bottle is required forpost-bottling microbial analysis.

PREPARING AND SENDINGSAMPLES1. In order to ensure the mostaccurate analysis, please send full(topped) containers of wine. Plastic(nonbrittle) is preferable to glass,because breakage is minimized.

2. If specific label information isrequired on the report (vintage,variety, appellation, etc.) pleasemake sure that this information issupplied on sample request form.

3. Submit a completed AnalysisRequest Form with your samples.There are three ways to obtain anAnalysis Request Form:

• At www.gusmerwine.com

• The hard copy sent with allanalysis results

• In the lobby at our Napa –Airpark Road location

4. Samples may be sent via UPS orFed Ex. The US Postal Service doesnot accept alcohol for shipping.Samples may also be dropped off inperson; or courier service may berequested.

Courier Service AvailableWe are pleased to offer you ourCourier Service!

Did you know...that we can pickup your samples for laboratoryanalysis? To order courier service,please telephone us by 10 am,Monday – Friday at 707.224.7903.The courier charge ($25) iswaived if analysis exceeds $200.Please let us know if you needany sample containers, which are available at no charge!

Service Areas include:

Highway 29 Napa ValleySilverado TrailHighway 12 in CarnerosSouthern Sonoma Valley

Our coverage is alwaysexpanding!

If you have questions regarding samples for analysis or samplingprocedures, please telephone the lab at 707.224.7903, extension 106 or109. The minimum analysis charge is $25. Discounts are available for 10 ormore samples of the same test. Please note that all samples for analysis mustbe sent to the Napa facility (640 Airpark Road, Suite D, Napa, CA 94558).

Chemical and Microbial

Analysis Chemical Analysis TurnaroundTime is 24 to 48 Hours.Expedited Service is Availablefor a Fee.

60

Analytical Services


Technical AssistanceTechnical assistance is available, at a telephone consultation rate of $90.00 per hour ($30.00 minimum) Contact: David Jeffrey, at [email protected], or call 707.239.1325.

Filtration TestIs this the right filter sheet for my wine?

The above is a classic example of a question that weoften hear from customers prior to many bottling runs.The Filtration Test will provide you with pre and postNTU readings as well as a recommended filter sheetspecification to optimize your filtration. To complete aFiltration Test we will need your filter sheetspecifications and a 1500ml sample of wine.

We also offer multi-sheet testing for those customerswho would like each pre and post NTU reading on anumber of different filter sheets. We only requireadditional specs and samples of wine.

Single sheet test $50.00 / Multi-sheet test $120.00

Export PanelWe have TTB certified chemists to perform the requiredanalysis and help prepare the VI-1 form for export.Please call 707.224.7903 to discuss your needs, andwe will provide further information.

Membrane Filterability Will my wine prematurely clog my sterile membrane?

This is another classic question that we receive. TheMembrane Filterability test will provide a “cloggingindex” value that will tell you if the wine is ready to besterile filtered or if further depth filtration is needed. Thetest requires 750ml of wine and should be done notmore then 5 days prior to sterile filtration/bottling.

Membrane filterability test $30.00

Juice Panels and Organic AcidsWe will be offering two juice panels for this harvest —our regular juice panel (analyses shown on followingpage) and a new extended juice panel that contains anorganic acid profile. The organic acid profile willquantify Tartaric, Malic, Lactic, Acetic, Succinic andCitric Acid. The organic acid profile can be done onany sample — juice or wine. See price list for pricesand volumes required.

Sulfide DetectionMany wines are flawed with the off-aromas of sulfides. These compounds range from H2S and Mercaptans tothe higher molecular weight di-sulfides. The lower weight compounds tend to be treatable with copper alone,while the higher weight compounds first require treatment with ascorbic acid.

Our Sulfide Detection and Treatment Panel is implemented through the use of varying levels of ascorbic acids and copper sulfate followed by sensory based trials to determine the nature of, and treatment of, sulfide problems.

61

Analytical Services


Type Description Analysis Volume Price

Pre Bottling This panel provides critical information regarding Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid and 375 ml $ 140.00the chemical and microbial stability of a wine Glucose/Fructose, Microscopic Exam, Direct Culture prior to bottling. for Spoilage Organisms (Brettanomyces, Pediococcus,

Acetobacter) White wine analysis includes the above and: 375 ml $ 162.50Heat (protein) and Cold (freeze) stability

Post Bottling This panel evaluates the effectiveness of sterile Alcohol, pH, Free & Total SO2, Membrane Culture 750 ml $ 80.00filtration and determines if contamination has for Sterilityoccurred on the bottling line.

Bottling Panels

Type Description Analysis Volume Price

Juice Panel This panel provides winemakers with information Brix (refractometer), TA, pH, Yeast Available Nitrogen 125 ml $ 66.00needed to adjust nutrient levels; recommendations (YAN includes NOPA & Ammonia Nitrogen Analyses)regarding Brix adjustment (if necessary) are and Nutrient Recommendationalso offered.

Includes the analysis above and:Organic Acid Profile (acetic,citric, malic, lactic) 175 ml $ 99.00

Malolactic This panel monitors the progress of Malolactic pH, Malic Acid, Microscopic Exam 125 ml $ 40.00Fermentation Panel Fermentation so that winemakers may make

informed adjustments to their wines.Cellar Maintenance This panel monitors the status of your wine VA, pH, Malic Acid, Free & Total SO2, 125 ml $ 59.00Panel in cellar. We advise that it be performed every SO2 Recommendation

4-6 weeks. Included with this analysis is a free SO2 recommendation.

Comprehensive This panel provides the winemaker with VA, pH, Free & Total SO2, Sensory Evaluation, 375 ml $ 121.00Microbiology an overview of the microbiological status of Microscopic Exam, Direct Culture for Yeast, Panel a wine and helps predict the potential for Mold, & Bacteria

imminent or future spoilage.Problematic This panel assists winemakers in determining Alcohol, VA, pH, Free & Total SO2, 125 ml $ 99.00MLF Panel the cause of sluggish ML fermentation. We Malic Acid, Microscopic Exam

will suggest a course of action to encouragecomplete malic acid conversion.

Basic Wine This panel provides winemakers with the basic Alcohol, VA, TA, pH, Free & Total SO2 250 ml $ 70.00Chemistry analytical information they need to make

informed adjustments to their wines.Comprehensive This panel is created to provide an overview Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid, and 375 ml $ 149.00Wine Panel of a wine’s analytical and microbial status. Glucose/Fructose, Sensory Evaluation,

Microscopic ExamStuck/Sluggish This panel assists winemakers in determining Alcohol, VA, pH, Glucose/Fructose, 375 ml $ 94.00Fermentation Panel the cause of a sluggish/stuck fermentation. Microscopic Exam, Yeast Viability

We will suggest a course of action toencourage fermentation completion.

Haze/Sediment This panel works for both cellared and pH, Free & Total SO2, (protein) stability, Microscopic Exam, 750 ml $ 105.00Identification finished wine. Sensory Evaluation, Direct Culture for Yeast, Panel Mold, & Bacteria

White wine analysis includes the above and: 750 ml $ 130.00Cold (freeze) and Heat (protein) stability

Export Panel We now offer wine analysis for export. Please call the lab for more information. 707.224.7903

General Juice/Wine Panels

Analytical Services


Type Analysis Volume Price/Sample

Juice Analysis Brix, Refractometer (juice/must) 5 ml $11.00Brix, Hydrometer (must/wine) 250 ml $15.00pH 50 ml $10.00Total Titratable Acidity 50 ml $11.50Ammonia Nitrogen 50 ml $23.00 (5+ @ $21.00)Alpha-Amino Acids NOPA (Butzke) 50 ml $23.00 (5+ @ $21.00)YAN (Ammonia N + NOPA) 50 ml $42.00 (5+ @ $40.00)Organic Acid Profile (acetic, citric, malic, lactic) 50 ml $45.00Grape Sample Prep $10.00

Acid Analysis Total Titratable Acidity 50 ml $11.50Volatile Acidity 50 ml $17.00Acetic Acid 50 ml $18.00 (5+ @ $15.00 each)Malic Acid 50 ml $18.00 (5+ @ $16.00 each)pH 50 ml $10.00Wine Adjustment Trials (Acidification or De-acidification) 500 ml $50.00Citric Acid 50 ml $18.00Tartaric Acid 50 ml $18.00Organic Acid Profile (wine) (succinic, acetic, citric, malic, lactic) 50 ml $54.00Sorbic Acid 50 ml $28.00Succinic Acid 50 ml $18.00Lactic Acid 50 ml $10.00

Sugar Analysis Brix, Hydrometer 250 ml $15.00Brix, Refractometer 5 ml $11.00Glucose/Fructose, enzymatic (Reported separately) 50 ml $22.00 (5+ @ $20.00 each)

Chemical Analysis Alcohol, NIR 100 ml $20.00Free SO2 50 ml $15.00Total SO2 50 ml $15.00Free & Total SO2 50 ml $25.00SO2 Recommendation (Free SO2, Total SO2, pH needed) $10.00Copper (ICP/MS) 50 ml $20.00Iron (ICP/MS) 50 ml $20.00Lead (ICP/MS) 50 ml $20.00Zinc (ICP/MS) 50 ml $20.00Calcium (ICP/MS) 50 ml $20.00Potassium (ICP/MS) 50 ml $20.00Total extract 375 ml $51.00

Fining/Filtration Cold Stability, freeze/thaw 50 ml $15.00Heat Stability (protein), Incubation only 50 ml $15.00Bentonite Fining Trials, Set of 5 (Vitiben) 375 ml $60.00Filterability 1 gal 1 grade - $60.00 /

2 grades - $100.00Membrane clogging index 500 ml $40.00Turbidity 20 ml $12.00

Chemical Tests

Analytical Services


Type Description Volume Price/Sample

Sensory Evaluation Sensory analysis includes an evaluation for defects including haze, off-flavors/aromas, description of 375 ml $35.00overall balance between fruit/acid/tannin, judgment of typical varietal characteristics and statement of overall character.

Sulfide Detection Sulfide detection and treatment is implemented through the use of varying levels of ascorbic acid 750 ml $45.00and treatment and copper sulfate followed by sensory based trials to determine the nature of, and treatment for,

sulfide problems.Sulfide Detection only 750 ml $30.00

Microbe Growth In CultureMicrobe Typical Growth Time Final Count

Saccharomyces 1-2 days 7 days

Zygosaccharomyces* 1-2 days 7 days

Surface film yeasts 1-2 days 7 days

Dekkera/Brettanomyces 3-5 days 7 days

Acetobacter 2-4 days 7 days

Oenococcus 4-6 days 7 days

Pediococcus 4-6 days 7 days

Lactobacillus 7 days, if at all 10 daysZygosaccharomyces

Microbiological ServicesMicrobiological Tests

Selecting A Culturing Method

Procedure Comments Volume Price/Sample

Microscopic Exam Scan for microbes and debris (plating may be recommended to determine viability) 2 ml $25.00

Culture, Direct Yeast/mold & bacteria (includes Dekk./Brett.) 2 ml $25.00

Yeast/mold only (includes Dekk./Brett.) 2 ml $20.00

Bacteria only 2 ml $15.00

Dekkera/Brettanomyces only 2 ml $15.00

Wine Spoilage* 2 ml $20.00

*(Brettanomyces/Pediococcus/Acetobacter)

Culture, Yeast/mold & bacteria (includes Dekk./Brett.) 250 ml $40.00

Membrane Filtration Yeast/mold only (includes Dekk./Brett.) 250 ml $25.00

Bacteria only 250 ml $25.00

Lysozyme Trials Lysozyme sensitivity 500 ml $25.00

(for Lactobacillus, Pediococcus,and Oenococcus)

Wine Type Description Culturing Method

Unfiltered Cloudy Direct culture Unfiltered barrel samples* May be cloudy Direct cultureClear/Filtered bottled samples Clear, < 2 CFU/ml Membrane filtration

* Since cells tend to settle at the bottom of barrels, we recommend stirring priorto sampling.

Chemical Tests (cont.)

Analytical Services


Total SO2 in wine is made up of“free SO2” and “bound SO2”.Free SO2 consists of 3 species:molecular SO2, and two ions — HSO3- (bisulfite) and SO3=

(sulfite). The distribution of these3 species of free SO2 is pHdependent – the lower the pH, themore free SO2 exists as molecularSO2. Since molecular SO2 is thespecies which prevents oxidationand spoilage, it is important for thewinemaker to adjust SO2 levelsas a function of pH. Wineries adjusting to a standard free SO2 levelinstead of monitoring molecular SO2will have varying SO2 impact ontheir wines; adjusting to molecularSO2 provides consistency inSO2 management.

Molecular SO2 is calculated usingthe free SO2 of a wine and amolecular SO2 factor related tothe pH of the wine. In general, wesuggest a lower molecular SO2 forreds than for whites, with redsaround 0.5 ppm and whites atabout 0.8 ppm at bottling – withconsideration given to a wine’s susceptibility to spoilage.

Wines with higher pH levels, red orwhite, may require too high a totalSO2 level to achieve desired freeSO2 levels. Rather than haveexcessive total SO2 (which maygive a ‘chemical’ taste), it is bestto consider adjusting the pHdownward with tartaric acid.

The chart shows the distributionof the 3 species of free SO2 at theindicated pH. It also shows thelevel of free SO2 required toachieve two levels of molecularSO2: 0.5 ppm and 0.8 ppm, anormal range in wine.

Calculating

Molecular SO2

Distribution of free SO2 at various pH’sFree SO2 needed to achieve

molecular SO2 of:

pH %SO2 %HSO3- %SO3 0.8 ppm 0.5 ppm2.90 7.5 92.5 0.009 1 ppm free 7 ppm free2.95 6.6 12 73.00 6.1 93.9 0.012 13 83.05 5.3 15 93.10 4.9 95.1 0.015 16 103.15 4.3 19 123.20 3.9 96.1 0.019 21 133.25 3.4 23 153.30 3.1 96.8 0.024 26 163.35 2.7 29 183.40 2.5 97.5 0.030 32 203.45 2.2 37 233.50 2.0 98.0 0.038 40 253.55 1.8 46 293.60 1.6 98.4 0.048 50 313.65 1.4 57 363.70 1.3 98.7 0.061 63 393.75 1.1 72 453.80 1.0 98.9 0.077 79 493.85 0.9 91 573.90 0.8 99.1 0.097 99 623.95 0.7 114 714.00 0.7 99.2 0.122 125 78

*Adapted from: Enology Briefs I (#1), Feb/Mar 1982. University of California Cooperative Extension

The molecular SO2 level can be extrapolated from the chart or calculated by using this formula:

molecular SO2 = free SO2 divided by (1 + 10pH - 1.8

)



English to Metric to English Calculations


English = Metric

1 oz (fluid) = 30 ml (29.6 ml)

1 quart (2 pints) = 0.95 L

1 ppm = 1 mg / L

1 gal (128 oz) = 3,785 ml

1 barrel = 60 gal227 L

1 oz (weight) = 28.35 g

1 lb (16 oz) = 453.6 g

1 ton (2,000 lbs) = 907 kg

oz = ounce g = gram

lb = pound kg = kilogram

gal = gallon ml = milliliter

L = liter hl = hectoliter

Metric = English

1 ml (1 cc) = 0.035 fluid oz

1 L (1,000 ml) = 1.06 quart (0.26 gal)

1 hl (100 L) = 26.4 gal

1° Brix = 1% sugar w/v

1 g (1,000 mg) = 0.035 oz

1 kg (1,000 g) = 2.204 lbs

1 ton (1,000 kg) = 2,204 lbs

Abbreviations:

Common units of measure1 lb / 1,000 gal = 0.45 g / gal = 0.012 g / 100 ml = 0.12 g / L = 12 g / hl

0.1 g / 100 ml = 1 g / L = 100 g / hl = 0.75 g / 750 ml = 3.78 g / gal = 8.3 lbs / 1,000 gal

Compound Lab Addition Rate Cellar Addition Rate

Acids (increase TA) + 0.1 g / 100 ml = 3.8 g tartaric / gal wine= 8.3 lb tartaric / 1,000 gal wine= 7.4 lb malic / 1,000 gal wine= 7.1 lb citric / 1,000 gal wine

Ascorbic acid (treat disulfides, + 10 ppm = 0.1 ml of 1% solution in 100 ml wine = 3.78 ml / galadd copper and carbon afterwards) = 37.85 g ascorbic acid crystals in 1,000 gal wine

Potassium carbonate See page 30 for suggested lab and cellar trial levels

Copper (treat sulfides) + 0.1 ppm as Cu = 0.15 ml of 1% CuSO4 solution / gal wineDO TRIALS FIRST = 0.1 ml of 0.05% CuSO4 in 120 ml (4 oz) wine

= 1.5 grams CuSO4-5H2O per 1,000 gal wine

Hydrogen peroxide (reduce SO2) ~10 ppm SO2 approx 1 ml H2O2 3% / gal wine(Not legal for commercial wine) DO TRIALS FIRST!

Potassium metabisulfite (add SO2) + 100 ppm SO2 = 0.76 g / gal = 760 g / 1,000 gal = 20 g / hL = 0.2 g / L= 7.6 ml / gal = 2 ml / L of 10% KMBS solution (~5% SO2)

Any soluble compound 1% 1 g / 100 ml = 7.50 g / 750 ml = 37.85 g / gal+ 1 lb / 1,000 gal = 0.45 g / gal = 0.012 g / 100 ml = 0.09 g / 750 ml

Addition Formulas

English to Metric to English Calculations

Other Useful CalculationsNormality:

Normality (1) x Volume (1) = Normality (2) x Volume (2)

OR amount to add = normality desired x volume desiredNormality of concentrated solution

Percentage (% additions):

% (1) x Volume (1) = % (2) x Volume (2)

OR volume to add = % desired x total volume desired% solution to be added

Parts per million (ppm) = mg / L

Amount to add in grams = (gallons wine) x 3.785 x desired ppm1,000

Degrees Fahrenheit ºF 0 20 32 40 50 60 70 80 90 100 110 120ºC � ºF = {(ºC x 9/5) + 32}

Degrees Centigrade ºC -18 -7 0 4 10 16 21 27 32 38 44 49ºF � ºC = {(ºF - 32) x (5/9)}

Temperature Conversion Chart:

Index


AAccuFlow/5000, 57Acetic acid, enzymatic (in acid analysis), 62Acid additions, 30Acid analysis, 62Acidification or de-acidification, see Wineadjustment trialsAcidity, total titratable, 62Acidity, volatile, 26

In acid analysis, 62Addition formulas, 65Aerex, 37Agar, prepared, 51Alcohol

In juice analysis, 61-62NIR (in chemical analysis), 62Reagent, 50

Alpha-amino acids NOPA, 62Ammonia nitrogen, 19, 61, 62Analysis, chemical and microbial, 59-63

Bottling panels, 61Chemical tests, 62General juice/wine panels, 61Microbiology tests, 61, 63Technical assistance, 60Also see Samples for analysis; Wineanalysis panels

Analytical Services, 59-65Aroma, enhancement

Enzyme used for, in blush and white wines, 21, 23Enzyme used for, in white wines, 25

Ascorbic acid, 27, 30

BBacteria, 12-15

Control of, 26Malolactic, 12-13

Application notes for, 14-15Balances, electronic, 53Beakers, 53Bentonite, 22, 25, 27, 30

Fining trials (in stability tests), 62Beta glycosidase activity, 23Bevigard M filters, 37, 38Bevliner housings, 41Biogenic amines, 26Biotin, 17Bottles & caps, sample, 53Bottling panels, 61Brix, 52, 61, 62Bucher Vaslin cross-flow filters, 42-43Buret, 53

CCalculating molecular SO2, 64Capillary tubes, 58Carbon, 30

KBWJ, 30S51, 30

Cellar additions, 30Cellar chemicals, 27-30Cellar maintenance panel, 61Cellu-Stack cartridges, 34Cellu-Flo fiber filter aids, 44Cepage strains, 8, 10Chemical analysis, 59-63

Also see Analysis, chemical and microbial

Chr. HansenFreeze-dried ML cultures, 13Lactizyme, see LysozymeMixed cultured products, 6Viniflora products, 12-13

Storage of, 13Yeast strains, 5-7, 10

Chromatography kit, 58Citric acid, 27

Enzymatic (in acid analysis), 62Clamps, 54Clamp holder, variable, 54Clarification, 22

Enzyme used for, 22-24Clinitest Kit, 58Copper, 30Copper sulfate, 50Courier service, 59Culture

Direct (microbiological tests), 63Membrane filtration (microbiological tests), 60Microbe growth in, see Microbe growthin culture

Culture media (Millipore), 46Culturing method, selecting, 63Cylinders, 54

DDiammonium phosphate (DAP), 19, 27Divergan F (PVPP), 28DSM yeast strains, 8-10

EEbulliometer, 54, 57Enzymes, 21-26EZ-Pak membranes, 45

FFerco tannins, 11Fermentation

Conditions, 19-20Malolactic, 12-15

And use of Lactizyme, 26Optimal temperature for, 15Quality parameters, 12

Spontaneous alcoholic, 5Fermentation panel, stuck/sluggish, 61Fermiblanc, 8, 10Fermichamp, 8-10Fermicru 4F9, 8, 10Fermicru LVCB, 8, 10Fermicru VR5, 8, 10Fermirouge, 8, 10Fermivin, 8, 10Filter cartridges, 34Filter integrity testing, automatic, 39Filter sheets, 34-35Filters, 37-39Filtration, 34-44

Enzyme used for, 22, 25Sterile applications, 38Troubleshooting guide, 40

FlasksErlenmeyer, 55Sidearm, 57

Flavy FX cross-flow filters, 42-43Foss, 52Fruit wines, 10

GGelatin, 27, 30

Gelsol (liquid gelatin), 27Granular 100 Bloom, 27Silverleaf, 27

Glucose/Fructose, enzymatic, 61-62Grap’tan E, 11Grap’tan PC, 11Grap’tan S, 11Grap’tan V, 11

HH2S (hydrogen sulfide), 17, 19-20, 58, 60HARMONY.nsac, 5-7Haze & sediment identification panel, 61Hazmat information, 3Histamine, 26

Controlling production of, 26Hydrochloric acid, 50Hydrogen peroxide, 50Hydrogen sulfide, see H2SHydrometers

Brix, 55Brix (for juice analysis), 62Brix (for sugar analysis), 62Thermohydrometer, 55

IIllustrated Guide to Microbes and Sedimentsin Wine, Beer and Juice, 49Impinger set, 57Iodine 0.02 N, 51Isinglass

Drifine, 27, 30Flocced, 27, 30

JJuice analysis, 62Juice panel, 60-61

KKimwipes, 55Kluyveromyces thermotolerans, 5-6Kolorfine, 27, 30Kolorfine Plus, 27, 30

LLab Chemicals, 50-51Lab Equipment, 52-58Labs, R&D and application support, IFC, 36Labware, 52-58Lactic acid

Enzymatic (in acid analysis), 62Lysozyme (Lactizyme), 26MMacerating enzymes, 21, 23-25Malic Acid, 27

Conversion capacity (MACC), 12In acid analysis, 62

Malolactic bacteria, see under BacteriaMalolactic fermentation, see underFermentation

Monitoring, 61Matrix filter sheet series, 34-35Maturation

Enzyme used for, 22, 25



Index


MELODY.nsac, 5-7MERIT.ferm, 7Methylene blue, 51Microbe growth in culture, 63Microbial analysis, see Analysis, chemicaland microbialMicrobiological services, 63Microbiological Reference Text, 49MicroEssentials Boost-TR, 16-20MicroEssentials Complete-TR, 16-20MicroEssentials Oenos, 13, 18MicroEssentials Powder, 18-19MicroEssentials Trace, 18-20Microfil V, 47Microfil funnels, 47MicropreSure monitors, 46Microscopic exam, 63Milliflex filtration unit, 47Millipore, 37-41, 45-48Minerals, see under NutrientsML acid standards, 50ML Bacteria, 12-15ML chromatography, 50, 58ML Nutrients, 13, 18MLF panel, problematic, 61

NNalco 1072 colloidal silica, 27, 30Nitrogen

Levels of, 18-20Types of, 19-20

Non-Saccharomyces yeasts, 5-6NOPA, 50, 58, 61Novarom Blanc, 22Novoclair Speed, 21Novozymes enzymes, 21-25

For use with blush wine production, 21, 23-25For use with red wine production, 21-25For use with white wine production, 21-25Purified, 21

Nutrient Addition Charts, 19-20Nutrients, 16-20

MicroEssentials, 13, 16-20Pantothenic acid, 17Minerals, 17Proteins, 17Vitamins, 17

OOak, 31-33

Application Notes, 33Oak Avantage, 31-32

American Oak Avantage, 31-32French Oak Avantage, 31-32

Oak-Mor, 31-32Premium, 31-32Toasted, 31-32

Oenococcus oeni, 12-15OenoFoss, 52Order and Shipping Information, 3-4Organic Acid Profile, 62

PPackaged kits for specific tests, 58Panels, wine analysis, see Wine analysispanelsParafilm, 55

Petri-Pad petri dishes, 46pH, 13, 15

Buffers, 51Electrode soak, 51In acid analysis, 62In juice analysis, 62Meters, 55

Phenolphthalein 1%, 51Phosphoric acid, 51Pinking in White Winesprevention and treatment, 29Pipets, 56Polygard CR filters, 37Post bottling panel, 61Potassium bitartrate, 27, 30Potassium carbonate, 27, 30Potassium metabisulfite, 27Potassium sorbate, 27, 30Prebottling panel, 61Process monitoring tools, 45-47Protein stability, 30Proteins, see under NutrientsPVPP (Divergan F), 27-30

RRefractometers, 56Reverse osmosis from Bucher Vaslin, 43RHYTHM.nsac, 5-7Ripper SO2 test, 51

SSaccharomyces bayanus, 13-14, 63Saccharomyces cerevisiae, 5-10, 63Samples for analysis, 59Sampling valves, sanitary, 46Sediment identification, see Haze &sediment identification panelScales, 53Sensory evaluation, 61-63Shipping Information, 3SO2 (sulfur dioxide)

And control of bacteria, 26And enzyme activity, 25And yeast inhibition, 26Free, distribution of at various pH’s, 64Free (in chemical analysis), 62Molecular, calculating, 64Recommendation (in chemicalanalysis), 62Test, ripper, 51Total (in chemical analysis), 62Toxic effect of, 14Also see Potassium metabisulfite

Soda ash, 27Sodium hydroxide, 51Sodium thiosulfate, 51Sorbic acid

In acid analysis, 62S-Pak, 45Succinic acid

In acid analysis, 62Stability tests, 58Stability

Cold, freeze/thaw (in stability tests), 62Heat (protein), incubation only (instability tests), 62

Starch, 51Still, Cash, 53Stir-bar retriever, 56Stir bars, 56Stirrers, 56

Hot plate, 56

Sugar analysis, 62Sulfide detection kit, 58Sulfide detection/treatment

Chemical test for, 63Kit, 58

Sulfur sticks, 27Sulfuric acid, 51Support stand, porcelain, 56Swab test kits, 46SYMPHONY.nsac, 5-7

TTannins, see Ferco tanninsTartaric acid, 27Technical Assistance, 60Thermometers, 57

Ebulliometer (USA), 57Lab, 57

Titration adjustment solutions, 51Torulaspora delbrueckii, 5-6TSP, 27

UUltrazym® 100G, 22, 25

VVacuum aspiration SO2, 57Vacuum aspiration (A/O) SO2 indicator, 51Variable volume dispenser, 57Viniflora CH-11, 13, 15Viniflora CH-16, 13, 15Viniflora CH-35, 13, 15Viniflora Oenos, 7, 13, 15Vinoflow FCE, 22, 25Vinoflow G, 22, 25Vinozym FCE, 21, 23, 25Vinozym Process, 21, 24-25Vinozym Vintage FCE, 21, 23, 25Vitamins, see under NutrientsVitiben, 27Vitipore cartridges, 37-38

WWine adjustment trials, 62Wine analysis panels, 59-61Wine chemistry, basic, 61Wine panel, comprehensive, 61Wine thieves, 53

YYAN, see Yeast assimilable nitrogenYeast, 5-10

Chr. Hansen strains, 5-7, 10DSM yeast strains, 8-10Non-Saccharomyces, 5-6, 10

Yeast assimilable nitrogen (YAN), 19-20In juice analysis, 61-62

Yeast nutrition, 16-20Multiple additions, 16

Yeast strain suggestions, 10


Notes


Everyone at Gusmer Enterprises thanks you for your interest in our company.We appreciate the opportunity to serve you.

Gusmer is proud to be the manufacturer of the following product lines to the wine industry:

MicroEssentialsTM Nutrients

Oak-Mor®

Oak Avantage®

Cellu-Flo

Matrix Filter Sheets

Gusmer is also proud to partner with the following companies:

Product Lines and Partnerships

1165 Globe AvenueMountainside, NJ 07092908.301.1811 • fax 908.301.1812

81 M StreetFresno, CA 93721559.485.2692 • fax 559.485.4254

640-D Airpark RoadNapa, CA 94558707.224.7903 • fax 707.255.2019

1401 Ware StreetWaupaca, WI 54981715.258.5525 • fax 715.258.8488

With nearly 80 years of experience in the winebusiness, one thing is certain: Gusmer knowswine…and what it takes to make a great wine.

Wineries worldwide rely on us for everythingfrom filters and filter media, to enzymes,bacteria, yeast, oak alternatives and otherprocessing aids.

Gusmer sells products from the finestmanufacturers like Chr. Hansen, Millipore,Bucher Vaslin and Novozymes. Our longhistory of attentive, professional service andoutstanding technical expertise is yourguarantee of excellence.

To find out more about our line of wineryproducts, go to www.gusmerwine.com orcall your local Gusmer sales office.

Get to know Gusmer.Because Gusmer knows wine.

Gusmerknows

East Coast:1165 Globe AvenueMountainside, NJ 07092Tel: (908) 301-1811Fax: (908) 301-1812

West Coast:81 M StreetFresno, CA 93721Tel: (559) 485-2692Fax: (559) 485-4254

Midwest:1401 Ware StreetWaupaca, WI 54981Tel: (715) 258-5525Fax: (715) 258-8488

The Wine Lab®

640 Airpark Road, Suite DNapa, CA 94558Tel: (707) 224-7903Fax: (707) 255-2019


E-mail: [email protected] Website: www.gusmerwine.com

WineCellupore® Filter Sheets

Cellu-Stack® Filter CartridgesCellu-Flo Filter Fibers

Oak-Mor® and Oak Avantage® Oak AlternativesSulfide Reducing Matrix/Metal Reducing Matrix

MicroEssentials Fermentation NutrientsFining Agents

Laboratory AnalysisLaboratory/Cellar Supplies

ML bacteriaLysozyme and Yeast

Millipore Filter CartridgesMillipore Filter Housings

Millipore Process Monitoring Tools

Cross Flow Filter SystemsReverse Osmosis Systems

GUS805_W&V_7.625x9.875_v1.qxd:Layout 1 11/17/08 2:58 PM Page 1


Gusmerknows

Crush

Gusmer offers winemakers the best inenzymes, tannins and granular oaks for useduring crushing and fermentation. Enzymes,like Vinozym® Vintage FCE, pure grapetannins from Ferco and Gusmer’s OakAvantage® granular oak all help to achievethe deep red color, improved flavors andaromas, and lush mouth feel so desired inred wines.

East Coast: 1165 Globe AvenueMountainside, NJ 07092 Tel: (908) 301-1811Fax: (908) 301-1812

West Coast:81 M StreetFresno, CA 93721 Tel: (559) 485-2692Fax: (559) 485-4254

Midwest:1401 Ware Street Waupaca, WI 54981 Tel: (715) 258-5525Fax: (715) 258-8488

The Wine Lab®

640 Airpark Road, Suite D Napa, CA 94558 Tel: (707) 224-7903Fax: (707) 255-2019

E-mail: [email protected] Website: www.gusmerwine.com

Vinozym® Vintage FCE – Macerating enzyme for

super premium red winesVinozym® FCE –

Macerating enzyme for premium white/rose wines

Novoclair® Speed FCE – Pectinase enzyme optimized for

settling solids quicklyVinoflow® G and FCE –

Enzyme to improve filtration and speed maturation

NovaromTM Blanc – Enhances varietal aroma compounds

Grap’tan® V - Grape tannins for use

during fermentation

Oak Avantage® - American and French oak

for use during fermentation and post fermentation

For over 75 years Gusmer has providedwinemakers with on-time delivery, customerservice and technical support that can becounted on. To find out more about our full line of crush processing aids, go to www.gusmerwine.com or call your localGusmer sales office.

Get to know Gusmer. Because Gusmer knows wine.

Documents

Gusmer