Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

Introduction 

Welcome to the 

2012 - 2013 Gusmer Enterprises 

Wine Products Catalog 

“If I have seen farther, it is by standing on the shoulders of Giants.” 

Sir Isaac Newton, February 5, 1676 

With the cover of this 2012-2013 Gusmer Enterprises Wine Catalog, we want to acknowledge the 

contributions of the Revolutionary thinkers, men and women, that went before us. Their advances in 

science and technology, often taken for granted, are the building blocks that form the foundation of modern 

winemaking. It would be hard to overestimate the value of their contributions… contributions that benefi t 

us all by improving the winemaking art. Just a few of those “Revolutionaries” that supported others as 

winemaking “Visionaries” are shown here. 

Scientifi c and technological advances continue to be made… and made at a faster pace. Biological 

advances in yeast, bacteria and enzymes, advances in Material Sciences, and advances in Chemistry can 

be found on the pages of this catalog. 

Gusmer Enterprises is happy to support your winemaking Vision. We hope the pages of this catalog will 

supply you with ideas and materials to bring your winemaking Vision to new heights. 

Your Friends at Gusmer Enterprises 

Wishing you every success in winemaking 

Front Cover (Left to Right) 

1. Louis Pasteur, 1822 - 1895: French chemist, one of the founders of the science of microbiology, discovered the actions of yeast and 

spoilage organisms in wine, and developed Pasteurization. 

2. Gustaf de Laval, 1845 - 1913: Swedish engineer who developed a practical continuous centrifuge to separate solids from liquids, 

allowing continuous clarifi cation of juice and wine. 

3. Hypatia of Alexandria, circa AD 360 – 415: Head of the Platonist School of Alexandria where she lectured on mathmatics & 

philosophy. She invented the hydrometer, a simple effective tool to measure and track specifi c gravity of juice, wine and brandy. 

4. Carl Wilhelm Scheele, 1742 – 1786: Swedish chemist who discovered various chemical compounds, including tartaric acid and lactic 

acid, important in winemaking. 

5. Anton van Leeuwenhoek, 1632 - 1723: Invented the microscope, and fi rst observed microbial organisms. 

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 

Back Cover (Left to Right) 

6. Ernst Karl Abbe, 1840 - 1905: Invented the refractometer, used to quickly, accurately determine grape sugar content. 

7. Charles Valentine Riley, 1843 - 1895: Entomologist decorated by the French Government for his work saving European 

vineyards from phylloxera, using American grapevine rootstock. 

8. Christian Ditlev Ammentorp Hansen, 1843 - 1916: Danish pharmacist and founder of Chr. Hansen Company who pioneered work on 

enzymes. His company is a world leader in direct add and freeze dried yeast and bacteria for winemaking. 

9. Michael Joseph Owens, 1859 - 1923: Developed a “glass shaping machine” allowing rapid production of uniform wine bottles. 

10. Sir James Dewar, 1842 - 1923: Studied liquifi cation of gasses and low temperature gas storage, allowing nitrogen, CO , and argon 

2 

gas use in wineries. 

2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog

Gusmer is the proud manufacturer of the following product lines 

to the wine industry: 

MicroEssentials TM Fermentation Nutrients 

Oak-Mor ® Oak Adjuncts 

Oak Avantage ® Oak Adjuncts 

Cellu-Flo Filter Fibers 

Cellupore CSF Series Filter Sheets 

Gusmer is also proud to partner with the following companies: 

Everyone at Gusmer Enterprises thanks you for your interest in our company. 

We appreciate the opportunity to serve you. 

www.gusmerwine.com 1 

Product Lines Partnerships

Introduction 

Table of 

Contents 

Information 

Inside Sales, Locations, Ordering, and Shipping ............ 3 

Products 

Yeast 

Chr. Hansen ................................................................4-6 

DSM .............................................................................7-9 

Reference Guide .....................................................10-11 

ML Bacteria ................................................................. 12-16 

Nutrients ..................................................................... 17-22 

Enzymes ...................................................................... 23-25 

Lactizyme ..........................................................................26 

Processing Aids 

Divergan F (PVPP) ......................................................27 

Claristar ................................................................... 28-29 

Tannins .........................................................................30 

Cellar Chemicals .................................................... 31-32 

Oak Products .............................................................. 33-36 

Filtration 

Cellu-Flo Fiber Filter Aids ............................................37 

Filter Sheets ........................................................... 38-40 

Millipore Filter Cartridges ....................................... 41-45 

Bevliner Filter Housings ...............................................42 

Bucher Vaslin Cross Flow Filters .......................... 46-47 

Wine Hose .........................................................................48 

Microbiology 

Millipore Process Monitoring Tools ....................... 49-52 

Lab Equipment 

Lab Chemicals .............................................................53 

OenoFoss ............................................................... 54-55 

Labware .................................................................. 56-58 

Illustrated Guide to Microbes ...........................................59 

Analytical Services 

Panels and Individual Tests ........................................60-64 

Molecular SO 2 ..................................................................65 

English to Metric to English Calculations 

Formulas...........................................................................66 

Order Form 

.................................................................................67-68 

2 2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog 

New Products 

Oak Infusion Bags 

Page 34 

CSF Filter Sheet Series 

Page 38

Inside Sales, Locations, Ordering and, Shipping 

Information 

INSIdE SALES 

East Coast / Midwest 

Marge Shackell (Mountainside, NJ) – 908.301.1811 x223 

mshackell@gusmerenterprises.com 

West Coast 

Fresno 

Christine Lajos-Caudell – 559.256.5411 

clajos-caudell@gusmerenterprises.com 

Napa 

Candice Ward – 707.224.7903 x101 

cward@gusmerenterprises.com 

SALES rEPS by ArEA: 

Eastern & Central US/Canada 

Kathleen Bollack (Beaufort, SC) — 843.525.6249 

kbollack@gusmerenterprises.com 

Central & Southern CA, TX 

Bill Merz (Bakersfield, CA) — 661.392.1003 

bmerz@gusmerenterprises.com 

Central & Northern CA 

Tim Ossun (Fresno, CA) — 559.256.5418 

tossun@gusmerenterprises.com 

Napa County & Southwestern US 

Lauren Sloan (Napa, CA) — 707.224.7903 x110 

Isloan@gusmerenterprises.com 

Sonoma/Mendocino Counties, CA 

Dave Gusmer (Windsor, CA) — 707.224.7903 x102 

dgusmer@gusmerenterprises.com 

Northwestern US & British Columbia 

Ken Stewart (Hillsboro, OR) — 503.647.0937 

kstewart@gusmerenterprises.com 

Delaware, Maryland, Pennsylvania 

Louis Uribe (Mountainside, NJ) — 908.301.1811 x213 

luribe@gusmerenterprises.com 

Midwest 

Dave Gusmer (Windsor, CA) – 707.224.7903 x102 

dgusmer@gusmerenterprises.com 

LOCAtIONS: 

West Coast 

Napa 

640 Airpark Road, Suite D 

Napa, CA 94558 

(Order toll Free - 866.213.1131) 

Phone: 707.224.7903 

Fax: 707.255.2019 

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

Sonoma 

The Gusmer Harvest Store 

9025 Old Redwood Hwy, Suite C 

Windsor, CA 95492 

Phone: 707.836.1056 

Open Seasonally for Harvest 

Fresno 

81 M Street 

Fresno, CA 93721 

(Order toll Free - 866.213.1131) 

Phone: 559.485.2692 

Fax: 559.485.4254 

8:00-5:00, M-F PST 

East Coast 

Mountainside 

1165 Globe Avenue 

Mountainside, NJ 07092 

Phone: 908.301.1811 

Fax: 908.301.1812 

8:00-5:00, M-F EST 

Midwest 

Waupaca 

1401 Ware Street 

Waupaca, WI 54981 

Phone: 715.258.5525 

Fax: 715.258.8488 

8:00-5:00 M-F CST 

Don’t Have the App? 

Scan this QR Code with Your 

Search for “QR Reader” in Your App Store. 

Smart Phone or Mobile Reader. 


Information

Yeast 

Chr. Hansen 

Non-Saccharomyces yeast 

This is Cool Stuff! 

Historically, analysis of fermenting must have revealed that a single strain of yeast, Saccharomyces cerevisiae, was 

consistently dominant within the yeast population and was therefore believed to be the most significant in relation 

to the winemaking process. All other yeasts were viewed as either unnecessary or as unwanted competitors, 

potentially inhibiting Saccharomyces cerevisiae or resulting in unwanted by-products. Consequently, pure strains of 

Saccharomyces became available in the market for commercial winemaking purposes, and winemakers relied on the 

strains to ensure better control of the fermentation process. While most alcoholic fermentations today are performed 

using commercial products consisting of S. cerevisiae, there has been an increasing trend in the number of winemakers 

who believe that natural fermentations result in wines with heightened organoleptic complexity in both palate and 

bouquet. In fact, scientific research has resulted in abundant data confirming that certain non-Saccharomyces yeasts 

do significantly contribute to wine aroma and flavor. 

Yeast ecology of wine fermentation has been found to be much more complex than assumed dominance of the 

inoculated strain of S. cerevisiae, and the metabolic impact of other yeasts on wine character have shown to be more 

diverse than simple fermentation of grape juice sugars. It is now widely believed that non-Saccharomyces yeast play 

relevant roles in allowing the winemaker greater control in the winemaking process. Accordingly, interest has arisen in 

selecting and developing new commercial strains of non-Saccharomyces yeast strains. 

Chr. Hansen has pre-selected a number of non-Saccharomyces strains for their enhanced flavor and aroma impact on 

the final wine, while the inclusion of non-Saccharomyces wine yeasts together with Saccharomyces strains, as part of 

mixed and multi-starter fermentations, has been proposed as a tool to take advantage of the benefits of spontaneous 

fermentation, while avoiding the risks of stuck fermentations. These endeavors have proven quite successful. For 

example, a recent study conducted by the Australian Wine Institute, where 9 different commercially available active 

dry wine yeasts (ADWY) were compared on the basis of their formation of aroma compounds, revealed that wines 

made with Melody (a Chr. Hansen Saccharomyces/ non-Saccharomyces blend) provided a good approximation of a 

“wild fermentation”. These wines exhibited the highest concentration of 2-methylpropanol, ethyl-2-methylpropanoate, 

and second highest concentration of 2-methylbutanoic acid, compounds typically associated with native fermentations. 

Furthermore, the wines made with Melody were also rated the highest in tropical aromas, overall fruit flavor and 

viscosity. 

Two recent additions to the Chr. Hansen line-up have also been extremely successful. FrootZen, the first ever 

direct inoculation wine yeast, launched by Chr. Hansen last year, has already become exceedingly popular with our 

customers. This exclusive yeast product, based on the strain Pichia kluyveri derived from Chardonnay fruit in New 

Zealand, has been shown to alter the varietal thiols, boosting tropical fruit flavors in white wines (Goddard et. al, 2010). 

Benefits of non-Saccharomyces yeasts extend beyond their application as a mere tool to impart more complexity to 

the resulting wine, for non-Saccharomyces yeasts can be utilized as bio-protection agents during pre-fermentation 

maceration or “cold soak”. For example, Prelude (a Chr. Hansen yeast consisting of Torulaspora delbrueckii ) used at 

20 g/hL during cold soak results in a high population of organisms to suppress the growth of undesirable species, has 

low acetic acid production in high sugar conditions, gentle fermentation kinetics and an excellent survival rate in cold 

conditions. 

Major advances in yeast biochemistry, physiology and ecology have shed light on the inextricably intertwined 

relationship between wine yeast and the finished product. At present, it is known that the yeast ecology of the 

fermentation process is more complex than previously thought. 

4 2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog

Chr. Hansen 

yeast Strains 

Pure Non-Saccharomyces Yeast Strains...Puts the Fun Back into Winemaking 

Never before have such options for commercially 

available non-Saccharomyces yeast strains been 

offered. Chr. Hansen recognized the potential for 

winemaking beyond the ordinary, and led the 

charge in 2005 with the introduction of their non- 

Saccharomyces cultures. Years of research went into 

identifying strains that had the strongest contributions 

to fruit development, improved mouth-feel, and flavors 

and aromas with staying power. These yeast are 

quickly becoming the mainstay for many successful 

wine programs, not only as a means of producing 

more interesting wines, but also as a means of 

“bio-protection” against spoilage organisms. 

Prelude 

500 g 

100% Torulaspora delbrueckii 

Best with Chardonnay, Cabernet Sauvignon, 

Syrah, Pinot Noir 

• Has the largest effect on palateweight 

of any of the non- 

Saccharomyces strains 

• Ideal for barrel aged wines, 

providing complexity with yeast 

derived flavors and aromas that 

bridge the grape and oak derived 

flavors and aromas 

Concerto 

500 g 

100% Kluyveromyces thermotolerans 

Best with Merlot, Zinfandel, Grenache, 

Tempranillo, Sangiovese 

• Enhances specific black fruit and 

berry flavors as well as savory 

complexity 

• Ideal for the fruit forward, ready 

to drink style wines from the 

Mediterranean regions 

Chr. Hansen offers three strains of pure non- 

Saccharomyces yeast that are inoculated into must 

during cold soak or at on-set of primary fermentation. 

Subsequent inoculation with your favorite 

Saccharomyces cerevisiae yeast one to three days 

later suppresses the non-Saccharomyces yeast and 

drives the fermentation to completion. These non- 

Saccharomyces yeast, when inoculated at a high 

population level, repress other undesirable strains and 

contribute greatly to the complexity of the wine. 

FrootZen 

1 kg (1 kg pack treats 2,640 gallons) 

100% Pichia kluyveri 

Best with Sauvignon Blanc, Chardonnay, Riesling, 

Fruit Froward White & Rosé Wines 

• First ever direct 

inoculation yeast product – 

simply pour into your tank* 

• Provides high level of 

volatile thiols and strong 

aromas of passion fruit 

and citrus 

• Boosts medium-chain fatty acid esters, which 

increases fruit flavors 

• Increased mouth-feel and palate-weight 

* FrootZen is available as a frozen product and is delivered on dry 

ice. It can be stored on dry ice upon receipt or stored in a -40°C 

freezer until use. 


Yeast

Yeast 

Chr. Hansen 

yeast Strains 

Mixed Cultures... Non-Saccharomyces / Saccharomyces Blends 

For added convenience, Chr. Hansen offers their 

non-Saccharomyces yeast strains in a mixed cultures 

format. These non-Saccharomyces/Saccharomyces 

blends allow for the same organoleptic complexities 

Melody 

500 g 

60:20:20% blend of Saccharomyces cerevisiae, 

Kluyveromyces thermotolerans & Torulaspora 

delbrueckii 

Best with Chardonnay, Viognier, Cabernet 

Sauvignon, Pinot Noir, Syrah 

• Offers two non-Saccharomyces 

yeast strains in a high proportion 

to the Saccharomyces strain, for 

the greatest degree of complexity 

• One of our most popular mixed 

cultures 

• Can tolerate high alcohol wines and produces 

low levels of SO 2 (very compatible with malolactic 

fermentations) 

Harmony 

500 g 

80:10:10% blend of Saccharomyces cerevisiae, 

Kluyveromyces thermotolerans & Torulaspora 

delbrueckii 

Best with Riesling, Chardonnay, Sauvignon 

Blanc, Pinot Gris, Merlot, Zinfandel 

• Offers two non-Saccharomyces 

yeast strains in a low proportion 

to the Saccharomyces strain, for 

nuances of complexity 

• Excellent choice for white or red 

wines that demand subtle, but 

multi-dimensional differences 


low levels of SO 2 (very compatible with malolactic 

fermentations) 


as the pure non-Saccharomyces strains, and the 

expediency of the Saccharomyces, in one product. 

The same great flavor, aroma and mouth-feel, with one 

simultaneous inoculation, in a ready to use product. 

rhythm 

500 g 

60:40% blend of Saccharomyces cerevisiae & 

Kluyveromyces thermotolerans 

Best with Merlot, Zinfandel, Grenache, 

Tempranillo, Sangiovese 

• Offers one non-Saccharomyces 

yeast strain in a high proportion 

to the Saccharomyces strain 

for a more straight forward, but 

distinct complexities 

• Produces red wines with round, 

rich flavors and note of black fruit 

• Excellent choice for fruit forward red wines 


low levels of SO 2 (very compatible with 

malolactic fermentations) 

Specialty Yeast - Saccharomyces 

Merit 

500 g 

100% Saccharomyces cerevisiae 

Best with High Alcohol Wines 

• Use in combination with non- 

Saccharomyces yeast for 

complete fermentation 

• Selected for high alcohol wines 

up to 16% 

• Produces complex and elegant 

wines

DSM 

yeast Strains 

DSM is a world leader in many food industries and a major manufacturer of yeast cultures. In collaboration with 

internationally recognized research institutes, such as the French National Institute for Agronomic Research 

(I.N.R.A), DSM has isolated and further developed enological yeast strains with outstanding performance. These 

strains are produced under the highest quality ISO standards. 

Gusmer and DSM see each other as the ideal partners because of their commitment to the sale of products that 

have identifiable differences and bring the best possible advantages to today’s visionary winemakers. To further 

our own knowledge about the benefits of DSM’s product offering, every year Gusmer’s R&D department conducts 

multiple experiments comparing flavor profile, fermentation kinetics, nutrient requirements, etc. This information 

has been used to fill out our informative yeast reference guide located on pages 10 and 11. Ask your Gusmer 

representative what DSM yeasts can do for your fermentations this harvest! 

Fermicru LVCb 

500 g 

Saccharomyces cerevisiae 

Best with Sauvignon Blanc, Riesling, Pinot Gris 

• Produces balanced, aromatic whites while 

accentuating varietal character and freshness 

• Cryophillic yeast capable of fermenting well at 54°F 

Fermicru Vr5 

500 g 10 kg 


Best with Pinot Noir, Merlot, Cabernet, Zinfandel, 

Syrah 

• Selected in Burgundy. Extremely good at 

extracting dark fruit flavors and aromas such as 

blackcurrant and Morello cherries 

• Encourages the maximum extraction of 

polyphenols, increasing structure and color 

stability 

• Ideally suited for wines where aging is desired 

Fermicru 4F9 

500 g 


Best with Chardonnay, Viognier, 

Sauvignon Blanc 

• Noted for having positive impacts on mouth-feel 

and structure because of its ability to release 

mannoproteins in significant quantities 

• Ferments cleanly with above average speed 

• Good at producing varietal thiols with berry, citrus, 

and passion fruit aromas 


Yeast

Yeast 

DSM 

yeast Strains 

Fermivin 

500 g 15 kg 


Best with Chardonnay, Pinot Gris, Merlot, 

Pinot Noir 

• Recognized for fast, steady fermentations in both 

red and white wines 

• Partially degrades malic acid, providing good 

MLF compatibility 

• Extremely robust & able to ferment up to 16% 

alcohol 

Fermirouge 

500 g 15 kg 


Best with Merlot, Cabernet Sauvignon, Pinot Noir 

• Produces fresh fruit aromas and flavors 

• Successfully ferments must from cold maceration 

protocols 

Fermiblanc 

500 g 


Best with Sauvignon Blanc, Riesling, Muscat 

• Effective at enhancing floral notes in many white 

varietals 

• Alcohol tolerant to 12%. Ideal for sweet wines 

because the fermentation is extremely easy to 

arrest 


Fermichamp 

500 g 10 kg 

Saccharomyces bayanus 

Best Suited for High Brix Fermentations and 

Restarting Stuck Fermentations 

• A fructophile yeast long known for its abilities to 

restart stuck fermentations or assist with sluggish 

fermentations 

• Excellent capacity to metabolize fructose under 

high alcohol conditions 

• Preserves the specific characteristics of the must, 

when restarting stuck fermentations, and does 

not produce secondary aromas 

• Very high alcohol tolerance – up to 17% 

• In a preventative manner, can be added towards 

the end of fermentation in a high alcohol must 

See our website for additional information on 

restarting stuck/sluggish fermentations

Collection Cépage Cabernet 

500 g 


Best with Cabernet Sauvignon, Cabernet Franc 

• Improves tannin extraction and polymerization in 

Cabernet Sauvignon and Franc 

• Ideally suited for long maceration times where 

aging in barrels is expected 

• Exceptional at producing blackberry, chocolate, 

and tobacco flavors and aromas 

Collection Cépage Merlot 

500 g 


Best with Merlot 

• Improves color extraction and the expression of 

varietal character in Merlot 

• Positive impacts on mouth-feel and promotes 

increased phenolic extraction 

Collection Cépage Chardonnay 

500 g 


Best with Chardonnay 

• Produces wines that have the mouth-feel and 

aromatics expected in traditional, barrel aged 

Chardonnay 

• Particularly suited for barrel aging where this 

yeast releases important quantities of 

mannoproteins during the aging process 

• Use with a balanced yeast nutrient such as MicroEssentials 

Powder allows for optimization of 

fermentation conditions 

Collection Cépage Sauvignon 

500 g 


Best with Sauvignon Blanc 

• Promotes the release of thiols (3MH and 4MMP) 

known to participate in the unique aroma profile of 

Sauvignon Blanc (blackcurrant, citrus, and 

grapefruit) 

• Uniquely able to promote mouth-feel and balance 

• The temperature for optimum release of volatile 

thiols is between 60°F and 65°F 

Collection Cépage Pinot 

500 g 


Best with Pinot Noir 

• Optimizes color intensity and phenolic extraction 

producing light to medium bodied, well balanced 

Pinot with a rich garnet red color 

• Ideally suited to the cold, pre-fermentation 

maceration protocols 

• Especially resistant to high free SO 2 

Collection Cépage Syrah 

500 g 


Best with Syrah 

• Extracts and expresses fresh fruit aromas sought 

after in this varietal 

• Extremely low producer of SO 2 , H 2 S, and VA 

• Ability to withstand temperatures in excess of 

90°F 


Yeast

yeast reference Guide 

yeast reference Guide 

Product Name Dry Whites 

& Rosés 

Cépage Cabernet 

Cépage Chardonnay 

Cépage Merlot 

Cépage Pinot 

Cépage Sauvignon 

Cépage Syrah 

Fermiblanc 

Fermichamp 

Fermicru 4F9 

Fermicru LVCB 

Fermicru VR5 

Fermirouge 

Fermivin 

Harmony 

Melody 

Rhythm 

Merit 

Prelude 

Concerto 

FrootZen 

Barrel 

Fermented 

Whites 

= Yeast Manufacturers’ Recommendation 

Residual Sugar 

Whites & Rosés 


Fruit Forward 

Reds 

Aged Reds Sparkling 

Base 

Troubled 

Fermentations/ 

Restart

Yeast Strain Sensory Effect Temperature 

Range°F/ (°C) 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. bayanus 

S. cerevisiae 

S. bayanus 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae 

S. cerevisiae, 

T. delbrueckii, 

K. thermotolerans 


T. delbrueckii, 




S. cerevisiae 

T. delbrueckii 


P. kluyveri 

Varietal Character 




& Esters 



Esters 

Neutral 


& Mouth-feel 


& Esters 

Esters 

Neutral 

Neutral 

Mouth-feel, Lower 

alcohol perception 





Neutral 

Mouth-feel, Complexity, 

Lower alcohol perception 

Complexity, Mouth-feel 

Varietal Character, 

Complexity, Mouth-feel 

72 to 86°F/ 

(22 to 30°C) 

61 to 71°F/ 

(16 to 22°C) 

77 to 86°F/ 

(25 to 30°C) 

54 to 90°F/ 

(12 to 32°C) 

54 to 77°F/ 

(12 to 25°C) 

56 to 90°F/ 

(13 to 32°C) 

59 to 77°F/ 

(15 to 25°C) 

59 to 86°F/ 

(15 to 30°C) 

59 to 77°F/ 

(15 to 25°C) 

54 to 64°F/ 

(12 to 18°C) 

65 to 86°F/ 

(18 to 30°C) 

50 to 83°F/ 

(10 to 28°C) 

59 to 95°F/ 

(15 to 35°C) 

50 to 90°F/ 

(10 to 32°C) 

59 to 82°F / 

(15 to 28°C) 

59 to 82°F/ 

(15 to 28°C) 

50 to 90°F/ 

(10 to 32°C) 

59 to 77°F/ 

(15 to 25°C) 

50 to 82°F/ 

(10 to 28°C) 

50 to 82°F/ 

(10 to 28°C) 

Sugar/ 

Alcohol Yield Fermentation 

Speed 

16.3 g/L sugar 

for 1% alcohol 





















16 g/L sugar 


















Moderate to Fast 

Moderate 

Fast 

Moderate 

Moderate to Slow 

Fast 

Moderate 

Slow 

Fast 

Fast 

Fast 

Moderate 

Moderate 

Moderate 

Moderate 

Moderate 

Fast 

Slow 

Slow 

Slow 

Competitive 

Factor 

Neutral to Killer 

Killer 



Killer 


Killer 


Killer 

Killer 




Neutral 

Neutral 

Neutral 

Neutral 

Neutral 

Neutral 

Neutral 

Alcohol 

Tolerance Relative 

Nitrogen 

Needs 

15.5% 

14.0% 

14.5% 

14.0% 

15.0% 

16.0% 

12.0% 

17.0% 

15.5% 

15.0% 

15.5% 

15.0% 

14.0% 

16.0% 

17.0% 

17.0% 

17.0% 

9.0% 

9.0% 

9.0% 

Average 

Average 

Average 

Average 

Average to High 

Average 

Average 

Average 

Average 

Average 

Average 

Average 

Average 

Average 

Average 

Average 

Low 

Low 

Average 

Low 

Lag Phase 

Short 

Short 

Short 

Short 

Moderate 

Short 

Short to Moderate 

Moderate 

Short 

Short 

Short 

Short 

Short to Moderate 

Moderate 

Moderate 

Moderate 

Short 

Moderate to Long 

Moderate 

Short 


yeast reference Guide

ML bacteria & ML Nutrients 

Chr. Hansen 

Malolactic bacteria Cultures 

Critical Parameters for Malolactic Fermentation and the Quality of 

Commercial Bacteria Products 

Not all strains of Oenococcus oeni are the same. Some strains are more tolerant than others to low pH and 

alcohol. That tolerance depends partly on the natural capabilities of the strain and, more importantly, the 

production process that it has undergone – i.e., whether it has been 

produced in a manner where the cell wall has been adapted to 

enter the harsh environment of wine. It takes a lot of expertise to 

successfully produce freeze-dried bacteria. The finished product may 

contain a lot of cells, but if the production parameters are not correct, 

the cells may be damaged or dead. 

It is important to make the right choice when selecting a commercial 

bacterial product. There are many commercial products available, 

but how do you determine the quality of these products? The quality 

of most bacterial products available is determined by counting the 

number of cells originally in the pouch. But when you are ready to use 

the product, are these cells viable or are they damaged or even dead? 

Chr. Hansen’s Viniflora ® products are tested not only for cell numbers, but also for the activity of the cells. Their 

scientists have worked for several years to develop this new method which can measure the bacteria’s ability 

to convert malic acid to lactic acid, a method which is used 

as a quality control procedure for each batch produced. They 

call this method “MACC” (Malic Acid Conversion Capacity), a 

groundbreaking new method to measure this difficult parameter. 

All Viniflora products are tested for the correct number of viable 

cells and for the assurance that these cells have the desired 

level of malolactic activity in wine. 

Only Chr. Hansen does this! 


Chr. Hansen 

Viniflora ® CiNe 

The First Diacetyl Free Malolactic 

Bacteria Strain 

Fruit forward wines are becoming a strong trend in the 

industry. Some winemakers are pushing this trend 

in red and white wines that have traditionally called 

for the diacetyl character of malolactic fermentation 

(butter, cream) by producing crisp, fruity style wines 

that are ready for quick consumption. Chr. Hansen 

has developed Viniflora ® CiNe for these wines. It 

achieves all of the stability and complexity of malolactic 

fermentation, but without the diacetyl production to mask 

fruit characters. 

Viniflora CiNe is a new ‘diacetyl-free’ culture that allows 

winemakers the flexibility of choosing to have diacetyl 

in their wines - or not. This gives the winemaker the 

control to create new wine styles to meet consumer 

demands for fruit forward wines. The key to CiNe is its 

Citric acid (ppm) Acetic acid (ppm) 

600 

400 

200 

ra CiNe 

lack of ability to metabolize citric acid, the primary driver 

of diacetyl production in wine, while maintaining full 

ability to consume malic acid. This absence of the citric 

metabolic pathway is a naturally occurring mutation; 

CiNe is Non-GMM Certified. Plus – CiNe produces 

much lower levels of acetic acid (VA), because it can not 

metabolize citric acid. 

CiNe is available in the same freeze-dried format as 

all other Chr. Hansen bacteria strains. It also comes 

with the same MACC testing, ensuring that you are 

purchasing a product that has the desired level of 

malolactic activity within each packet to drive your 

fermentation. 

Contact your Gusmer representative today to find out 

what Viniflora CiNe can do for your wines this harvest. 

Viniflora ® CiNe Fermentation Characteristics 

0 

0 

0 5 10 15 20 0 5 10 15 20 

Days 

Days 

600 

400 

200 

ra CiNe 

Other ML bacteria Other ML bacteria 

Viniflora ® CiNe TM 

strain features citric acid absence of degradation & volatile acidity reduction. 

Field trial 2009, France, Rosé: Co-inoculation 

ML bacteria & ML Nutrients


Chr. Hansen 

Malolactic bacteria Strains 

With Chr. Hansen Direct Inoculation cultures of 

Oenococcus oeni (formerly Leuconostoc oenos), 

NO starter preparation is needed. Just add the 

product directly from the bag to the must or wine. 

Available as a freeze dried product in small, medium 

and large pack sizes (as indicated) to treat 66 gallons, 

660 gallons and 6,600 gallons respectively. 

Viniflora ® Oenos 

66 gal 660 gal 6,600 gal 

• Selected for its exceptional ability to perform 

a quick and efficient malolactic fermentation 

in most wines 

• Good all around tolerance for low pH and 

high alcohols, along with a good temperature 

range 

• Used effectively in red and white wines 

Viniflora ® CH11 

660 gal 

• One of the newer strains developed by Chr. 

Hansen for its ability to ferment wines with 

very low pH and high alcohol 

• One of the fastest malolactic fermenters 

available 

• Performs well in both red and white wines 


Viniflora ® CiNe tM 

660 gal 

• Unique strain that does not metabolize citric 

acid, helping keep the fruit forward aromas in 

both red and white wines 

• Does not produce buttery character also 

known as diacetyl 

• Has good tolerance for both alcohol and pH 


66 gal 660 gal 6,600 gal 

• Ability to ferment at high alcohol levels 

• Very effective at fermenting red wines and not 

producing high levels of VA 


66 gal 660 gal 6,600 gal 

• An extremely unique strain with superior 

ability to withstand high SO 2 and low pH 

environments in wine 

• Best used in white wines that present 

difficulties for other strains 

MicroEssentials Oenos - Nutrient for Malolactic Bacteria 

Nutritional requirements and metabolic functionalities are different for bacteria than for yeast. Unlike yeast, bacteria can 

neither store nor synthesize all essential amino acids, so complex nutrients are necessary for supplementation. Newly 

fermented wines can often be deficient or void of nutrients due to the yeast utilization, especially Saccharomyces bayanus, 

which can be slow to lyse after fermentation. This nutritional depletion can cause sluggish or even completely stall 

malolactic fermentations. 

Due to the complex requirements of malolactic bacteria and the relatively harsh conditions of wine, minimizing nutritional 

stress during malolactic fermentation is important. MicroEssentials Oenos was developed specifically for malolactic 

bacteria. It contains a diverse blend of organic protein sources and yeast derived vitamins and minerals. MicroEssentials 

Oenos is strongly recommended for most wines that have been historically difficult to ferment or present challenging 

conditions (i.e. high SO , high alcohol, or low pH). 

2 

See page 20 for more information. 

Please inquire for volume discounts

Application Notes for 

Malolactic bacteria 

The rate of the malolactic fermentation, and ultimately, 

the success of the fermentation, are dependant on 

several key factors — the level of inoculation, the strain 

of bacteria used, and the parameters of the wine. 

Level of Inoculation – The Magic 

Number 

It is frequently observed that efficient malolactic 

fermentations require a minimum cell density of 

approximately 106 CFU/ml…one million cells per 

milliliter — the magic number. Malic acid conversion 

has also been found to be proportional to cell density; 

so the more cells above one million per milliliter, the 

faster the malolactic fermentation will progress. This 

means that a pouch of bacteria used to inoculate 660 

gallons must contain at least 2.5x1012 viable cells in 

order to ensure an inoculation level of 106 CFU/ml, and 

all of those cells must survive inoculation into the wine. 

Not all commercial preparations contain this level of 

viable cells, nor do all manufacturers prepare the cells 

to survive the inoculation. Chr. Hansen not only checks 

its Viniflora cultures to assure that their cell numbers 

exceed these levels, but also checks the cells’ ability to 

survive inoculation and convert malic acid. 

Stretching the Cultures 

Stretching the cultures by inoculating volumes of wine 

greater than what is recommended is not always 

prudent. Stretching means that the inoculation 

rates of the Oenococcus oeni may fall below 106 CFU/ml and that a malolactic fermentation with the 

desirable bacteria may not start until cells go through 

sufficient generations. Oenococcus oeni is a slowgrowing 

organism and can be outcompeted by other, 

undesirable, bacteria (Lactobacillus, Pediococcus, 

etc.). Ultimately the quality of the wine can be affected, 

and at the very least the fermentation will be drawn 

out by days, weeks, or possibly months, tying up tank 

space, requiring on-going monitoring, and enduring 

unnecessary risk of oxidation and spoilage. 

Strain of Bacteria 

Different strains of Oenococcus oeni have different 

fermentation characteristics and different abilities 

to survive the extreme conditions of wine. The 

characteristics and survivability are due to the strains’ 

natural capabilities and the skill used in preparing the 

cultures to adapt. Chr. Hansen is the world’s leader 

in bacteria preparations for food cultures, with a wideranging 

strain bank and extensive expertise. The 

Viniflora strains were selected and adapted specifically 

to meet the varied conditions of wine parameters and 

the high standards of winemakers. 

Wine Parameters 

SO 2 , pH, alcohol, and temperature are the key wine 

parameters to consider for successful malolactic 

fermentations. Any one of these parameters exceeding 

the bacteria’s limitations can slow down or inhibit the 

fermentation. It’s important to remember that these 

parameters all work in concert with one another and 

together have a synergistic effect on the bacteria. 

Exceeding the limitations for one parameter, if others 

are in line, may be less restrictive than three or four 

parameters that are high but within the limitations for 

the strain. 

SO 2 

Be aware of the toxic effect of SO 2 on malolactic 

bacteria and keep the addition to a minimum. In 

general, lower is better, with the maximum TSO at 2 

30-70 ppm depending on the strain of bacteria and the 

type of wine (see chart on page 16). Some strains of 

yeast (especially Saccharomyces bayanus) produce 

high levels of SO during alcoholic fermentation. 

2 

Choosing an ML-friendly strain of yeast, which 

produces minimal amounts of SO , will help to assure 

2 

the success of your malolactic fermentation. 


ML bacteria & ML Nutrients



Malolactic Bacteria (cont.) 

pH 

Lower pH levels create more challenging conditions 

for malolactic fermentations. Some Viniflora strains 

can handle pH levels down to 3.3, and under certain 

conditions down to 3.1. The CH-35 and CH-11 strains 

were selected to handle lower pH levels, and under 

certain conditions, can go down to 3.0. High pH can 

be a challenge as well in that both desirable and 

undesirable bacteria find it easier to thrive. High pH 

values usually dictate a strong inoculation of 

Oenococcus oeni to outcompete the undesirable bacteria. 

Alcohol 

High levels of alcohol have an inhibitory effect on 

bacteria. In general, the Viniflora strains can handle up 

to 14% alcohol, with the CH-16 strain being especially 

selected for high-alcohol red wines (up to 16%). 

Chr. Hansen 

Strain 

Viniflora ® CiNe Red or White 

Wines 

Viniflora ® Oenos Red or White 


Viniflora ® CH11 Red or White 


Wine Type Characteristics Biogenic Amines 

First Diacetyl Free Bacteria 

Strain. Good All Around Tolerance 

of pH, Alcohol and SO . 2 

Extremely Low Producer of 

Acetic Acid 

Consistent Fermentor, Clean 

and Classic Flavor Profile, Low 

VA Production 

High Fermentation Speed, 

Outstanding Tolerance to Lower 

pH, Lower Temperature and 

Higher Levels of Alcohol. SO2 sensitive 

Viniflora ® CH16 Red Wines Outstanding Tolerance to High 

Alcohol Levels, Clean and 

Classic Flavor Profile, Low VA 

Production 

Viniflora ® CH35 White Wines Outstanding Tolerance to Lower 

pH and Higher SO Levels. 

2 

Clean and Fruity Flavor Profile, 

Low VA Production 


Does Not Produce 

Biogenic Amines 









Temperature 

In wine, the optimal temperature for malolactic 

fermentation is 62-72°F, with the maximum temperature 

around 77°F. Temperatures below 50°F will slow 

the metabolism of malic acid to the point that the 

fermentation is significantly delayed. Low temperatures 

in the wine do not necessarily kill the cells, but under 

most conditions, make them dormant. In most cases, 

if all parameters are good, the fermentation can be 

restarted by heating the wine to optimal temperatures. 

Temperatures above 77°F can kill Oenococcus oeni. 

Storage 

Chr. Hansen’s Viniflora is produced with a three-year 

shelf life and unopened packages can therefore be 

carried over from season to season. It should be kept 

frozen (0°F) for long-term storage. 

Total SO 2 

*Recommended Parameters 

Minimum pH Alcohol 

Temperature 

30 ppm (all wines) 3.2 14% 62 - 77°F 

40 ppm (white) 

70 ppm (red) 

3.3 14% 62 - 77°F 

30 ppm (all wines) 3.0 15% 57 - 77°F 

70 ppm (red) 3.4 16% 62 - 77°F 

50 ppm (white) 3.0 14% 62 - 77°F 

*These inhibitory factors act in synergy. 

Individual tolerances are valid only if other conditions are favorable.

Gusmer Enterprises 

MicroEssentials TM 

Feed The Yeast TM 

Nutrients 

Supplementing nutrients during fermentation is established as an essential part of modern winemaking. Nutrients 

are extremely important for supporting cell growth, general metabolism, protein synthesis, and enhancing alcohol 

resistance. Nutrients help prevent stuck fermentations, reduce and sometimes prevent formation of hydrogen sulfide, 

acetic acid, ethyl carbamate, and other unwanted metabolites. The end result of proper nutrition is a smoother 

fermentation and improved aroma and flavor profiles. 

Gusmer’s MicroEssentials TM yeast nutrient offering is a complete range of yeast nutrients, with multiple products 

designed to accommodate different winemaking practices. We have sourced the very best ingredients and applied the 

latest scientific knowledge to develop our formulation of complex fermentation nutrients. 

1. Proteins (peptides and amino acids) 

Proteins are the fundamental building blocks of all living organisms. Proteins participate in biochemical reactions that 

are vital to metabolism, maintaining cell shape, cell signaling, immune responses, cell adhesion and the cell cycle. The 

major sources of nitrogen and protein in fermentation nutrients come from diammonium phosphate (nitrogen), and yeast 

extract (protein). Yeasts are not proteolytic organisms, so they are not able to break down large proteins into assimilable 

fractions for themselves. This supports our recent research which shows that a critical factor in the effectiveness of 

fermentation nutrients is peptide size. Higher levels of digestion typically lead to higher quality extracts. These higher 

quality extracts, with smaller peptides, make for a protein source that is more bio-available than products that are simply 

comprised of autolyzed yeasts and yeast hulls. Our research shows that much of the nitrogen found in these mixes is 

bound in the yeast hulls. Nitrogen in this form is unavailable to the yeast, making it ineffective at supporting good yeast 

growth and fermentation health. MicroEssentials yeast nutrients contain a mix of high quality yeast extracts that have a 

high level of bio-availability for yeast assimilation. 

2. Vitamins 

B-complex vitamins play an important role in yeast metabolism. While all B-vitamins share the same vitamin group, 

they have distinctively different chemical and biological functions. Vitamin deficiency can result in slow alcoholic 

fermentation or excessive production of hydrogen sulfide. There are 6 different vitamins vital to healthy wine 

fermentation and all of them are present in our complex nutrients. In addition, thiamin is added in a pure form for 

maximum effect. The vitamin components found in the MicroEssentials nutrients are yeast derived and based on our 

latest research. 

3. Minerals 

Yeast requires several minerals including copper, manganese, molybdenum, potassium, and zinc for optimal growth 

and fermentation. Many minerals are synergistic in their interactions, and MicroEssentials nutrients contains a mix of 

the essential yeast derived minerals required for healthy fermentations. 

4. yeast Survival Factors 

Yeast survival factors are not all “nutrients” in the strictest sense of the term. They consist of both water and nonwater 

soluble molecules that promote yeast growth. Some of these molecules will bind with undesirable fractions, like 

glucans, while others such as sterols, will encourage stress tolerance in cells. Optimizing these different ingredients 

is mainly done to help speed the fermentations of difficult juices. MicroEssentials nutrients contain many different 

molecules attributed to yeast survival and are all yeast derived. 


yeast Nutrients

yeast Nutrients 


A New Concept inyeast Nutrition...time release 

Winemakers commonly make multiple additions of 

nutrients over the first half of a fermentation limiting 

the possibility of a rapid, unmanageable fermentation 

and keeping the fermentation progress reliable and 

consistent. 

Why Multiple Additions? 

Multiple nutrient additions are superior to single 

additions in minimizing stuck fermentation and 

reducing volatile acidity production. Fermentations 

dosed multiple times with appropriate levels of 

nitrogen retain higher yeast viability longer than those 

dosed with high levels of nitrogen at the beginning of 

fermentation. 

Yeast accumulate most available nutrients right after 

fermentation commences, leaving only limited nutrients 

for later generations of yeast. By making multiple 

additions, consistent levels of nitrogen are supplied 

throughout the exponential phase where yeast cells 

use nitrogen for biomass production. After midfermentation, 

only minimal amounts of nutrients are 

required for cell maintenance. 

While effective, this process of multiple additions can 

be tedious and time consuming for even the most 

organized facility. This lead us to ask the question: 

Why not use time-release technology? 


Time-Release – The Solution to 

“Multiple Additions” 

Vitamins, minerals, and medications have been 

supplied via sustained, or time-release, delivery 

systems for decades in pharmaceuticals and 

nutraceuticals. With the increased success of 

these technologies, scientists have broadened 

the field to include applications in bioremediation, 

agriculture, and fermentation applications. Two 

products, MicroEssentials Complete-TRTM and 

MicroEssentials Boost-TRTM , were developed as 

a solution to multiple nutrient additions. Functional 

ingredients are compressed into large tablets 

creating sustained-release profiles. These nutrient 

tablets are formulated to dissolve slowly and 

release nutritional components in a consistent 

manner over time. With time-release nutrients, the 

delivery profiles simulate incremental dosing by 

releasing components when most advantageous 

to the yeast. Both MicroEssentials Complete-TR 

and MicroEssentials Boost-TR can be added 

directly to the juice at the time of yeast inoculation, 

and through slow dissolution the complex nutrients 

will be available up to mid-fermentation.



Yeast Rehydration Nutrient 

MicroEssentials TM Prime is a rehydration nutrient 

that was created with the same revolutionary mindset 

that gave life to our other popular MicroEssentials 

fermentation nutrients. 

This product was developed to provide highly 

assimilable organic nitrogen, vitamins, and minerals. 

These components are key for yeast rehydration and 

fermentation restart protocols. MicroEssentials Prime 

does not contain DAP so it also may be added where 

complex nutrients are needed, but DAP is not desired. 

MicroEssentials Prime’s true advantage lies in its purity 

and formulation. Studies comparing MicroEssentials 

Prime with other rehydration nutrients that require 

as much as 20% more nutrient, were very revealing. 

MicroEssentials Prime provided a healthier 

fermentation and a fermentation speed that finished 

nearly 10% faster than any competitive product…at a 

20% lower dose rate! Ask your Gusmer representative 

how you can achieve these benefits and more during 

Crush 2012. 

Brix 

ME-Prime (2lbs/1,000gal) 

Time (hrs.) 

Competitor 2 (2.4lbs/1,000gal) Control 

Competitor 1 (2.5lbs/1,000gal) 

Prime 

MicroEssentials Prime Fermentation trials were conducted 

using Coastal Chardonnay. MicroEssentials Prime was used 

to rehydrate 2lbs of industry standard yeast. Both competitor 

products were dosed at the recommended doses of 2.5lb and 

2.4lb/1,000gallons using the same yeast and the competitor’s 

rehydration protocols. 

MicroEssentials Prime 

Hydration Protocol: 

STEP 

STEP 

STEP 

STEP 

1 

Add ME-Prime 

(2lb/1000gal) to 20x 

its own weight in 

110ºF water 

Mix and allow 

temperature to drop 

to 104ºF 

2 

Add desired yeast 

inoculum 

(2lb/1000gal) to the 

ME-Prime/Water 

mixture 

Mix and allow 

to rehydrate for 

30 minutes 

3 

Add an equal volume 

of must to the 

ME-Prime 

rehydration mixture 

over 5 min. 

Add slurry to 

the fermentation 

vessel 

4 

MicroEssentials 

30 

MIN. 

5 

MIN. 

YEAST 

MUST 

110° 

104° 


yeast Nutrients


Yeast Strain Sensory Effect Temperature 

Range°F/ (°C) 

Item Dose Rate Description Application Package 

MicroEssentials TM Prime 24 g / hl 100% organic nitrogen Ideal for rehydrating yeast 10 kg 

(2 lbs / 1,000 gal) source and complex and aiding in restarting (22 lbs) 

mixture of vitamins fermentations 

and minerals 1 kg 

(2.2 lbs) 

MicroEssentials Complete-TR TM 12 - 96 g / hl Time-release nutrient Highly complex nutrient, ideal for 10 kg 

(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 fermentation. 

nitrogen, vitamins and (Product is a white and a tan tablet, 1 kg 

trace minerals each with different time release (2.2 lbs) 

profiles. Dose together 1 to 1) 

MicroEssentials Boost-TR TM 12 - 96 g / hl Time-release nutrient Substitute for DAP when time-release 10 kg 

(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 a 

lower levels of vitamins supplement to Complete-TR 1 kg 

and trace minerals (2.2 lbs) 

MicroEssentials Powder TM 12 - 96 g / hl A powdered form of Highly complex nutrient used during 25 kg 

(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 

nitrogen, vitamins and (11 lbs) 

trace minerals 

MicroEssentials Trace TM 0.7 - 2.6 g / hl *Pure vitamin and Can be used in combination with 1 kg 

(25 - 100 g / 1,000 gal) mineral blend for other products when analysis shows (2.2 lbs) 

yeast that vitamin or mineral levels are 

particularly low 100 g 

(0.22 lbs) 


Sugar/ 

Alcohol Yield Fermentation 

Speed 

MicroEssentials Fermentation Nutrients 

*Complies with TTB 27 CFR 24.250 List 

Competitive 

Factor 

Alcohol 

Tolerance Relative 

Nitrogen 

Needs 

MicroEssentials TM Oenos 5 g / hl Diverse blend of Strongly recommended for wines 25 kg 

(0.2 g / gal) organic protein sources, that present challenging conditions - (55 lbs) 

vitamins and minerals high SO 2, high alcohol, low pH. 

developed specifically See page 14 1 kg 

for malolactic bacteria (2.2 lbs) 

100 g 

(0.22 lbs) 

Lag Phase 

Discounts available for larger volumes

MicroEssentials TM Nutrient Addition 

Chart for Powder 

yeast Assimilable Nitrogen (yAN) 

YAN is the sum of all nitrogen sources (organic and 

inorganic) usable by yeasts. YAN represents ammonia 

nitrogen and alpha-amino nitrogen measured in juices 

or musts. 

Simplify crush — contact Gusmer Analytical Services 

for YAN analyses. See page 62. 

Fermentation 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 H 2 S formation 

• Vine stress 

How to Determine Required MicroEssentials TM Powder Addition Using the Graph Below 

1) Measure the YAN level in juice. 

2) Determine the fermentation conditions from the list above. If none of the conditions listed above are present, 

regard the fermentation as Easy (blue), one or two of the conditions Difficult (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 for the interception point and the product recommendation and 

dosage. Example: If you have a YAN of 190 and Difficult (green) conditions, you should add 2 lbs 

MicroEssentials Prime, 2 lbs MicroEssentials Powder, and 1 lb diammonium phosphate per 1,000 gal. 


yeast Nutrients


MicroEssentials TM Nutrient Addition 

Chart for Tablets 

How to Determine Required MicroEssentials TM Tablet Addition Using the Graph Below 

1) 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), 

one or two of the conditions Difficult (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 for the interception point and the product recommendation and 

dosage. Example: If you have a YAN of 160 and Difficult (green) conditions, you should add 2 lbs MicroEssentials 

Prime, 3 lbs MicroEssentials Complete-TR, and 2 lbs MicroEssentials Boost-TR per 1,000 gal. 


Novozymes 

Enzymes 

Enological Enzymes for Winemaking 

Enzymes are some of the most important and complex proteins found in nature and are vital to all biological 

systems. Winemaking could not exist without natural enzymes acting as biological catalysts driving the fruit 

ripening process and the microbial metabolisms of fermentation. Understanding these natural enzymatic 

processes allows winemakers to apply them to the betterment of the art of winemaking … much like 

advancements in wine microbiology have allowed for the use of specific strains of yeast and bacteria. 

Novozymes, the world’s largest manufacturer of enzymes to the food industry, marketed the first enological 

enzyme over 35 years ago. Together, Novozymes and Gusmer have dedicated many years of research and 

application development to the continued advancement of enzyme treatments in winemaking. Today enzymes 

are used in winemaking for maceration, clarification, aging, and aroma liberation. They are a fundamental tool 

for producing high quality wines. 

Gusmer offers both micro-granulate and liquid enological enzymes, in purified formulations, for any winemaking 

regime. 

Enzyme Selection 

Vinozym ® FCE 

250 g dose rate: 18-27 g/ton 

Micro-Granulate 

For Ultra Premium White Wines and Blush Wines 

• A macerating enzyme designed to increase 

varietal intensity through the selective release of 

flavor and aromatic compounds from the grape 

skin 

• Higher free run yields and more efficient pressing 

at lower pressures 

• Purified to control cinnamyl esterase activity 

(preserves delicate aromas) 

Novoclair ® Speed 



For Ultra Premium White Wines and Blush Wines 

• A pectinase enzyme that is optimized for settling 

solids quickly prior to fermentation 

• Cleaner fermentations, more compact lees 



Vinozym ® Process 

2 kg 10 kg dose rate: 18-36 g/ton 


For Popular Premium White, Blush and Red Wines 

• A maceration enzyme formulated to maximize 

quality in large volume processing 

• Increased extraction of anthocyanins, tannins, 

varietal flavor, and aroma compounds 

• Higher free run yields and better press efficiencies 

• Purified to control cinnamyl esterase and 

beta-glucosidase activities (preserves aromas 

and color) 

Ultrazym ® 100G 




• A concentrated pectinase enzyme 

• Better settling and improved clarification 

• Also good for fruit wine 

Discounts available for larger volumes 


Enzymes

Enzymes 

Enzyme Selection (cont.) 

Vinozym ® Vintage FCE 



For Ultra Premium Red Wines 

• A macerating enzyme designed to liberate 

polysaccharides, tannins, and anthocyanins early 

in the maceration period 

• Better color, structure, and mouth-feel … more 

supple tannins 

• Purified to control cinnamyl esterase and 

beta-glucosidase activities (preserves aromas 

and color) 

VinoCrush ® Classic 

25 L dose rate: 27-36 ml/ton 

Liquid Enzyme 


• A new liquid maceration enzyme optimized for 

large scale winemaking 

• Increased extraction of anthocyanins, tannins, 

varietal flavor, and aroma compounds 

• Higher free run yields and better press efficiencies 

• H Now available in 4 liter 

Vinotaste ® Pro 

250 g dose rate: 230-380 g/1,000 gal 


For Aging 

• Accelerates maturing of white and red wines 

• A blend of beta-glucanase and pectinase 

• Liberates glyco-mannoproteins from yeast cell 

walls and enriches colloidal substances 

• Enhances roundness and mouth-feel 




VinoClear ® Classic 

25 L dose rate: 10-14 ml/ton 

Liquid Enzyme 


• A new liquid pectinase optimized for large scale 

winemaking 

• Fast depectinization 

• Better press efficiencies 

• Faster clarification of grape must 

• Excellent for floatation systems 

• H Now available in 4 liter 

Novarom blanc 

100 g dose rate: 185-370 g/1,000 gal 


For Aroma Liberation 

• Frees bound terpenes to enhance varietal aroma 

in white wines 

• A pectinase with glycosidase side activity 

• Excellent choice to enhance floral and spice 

aromas in Riesling, Gewurztraminer, Muscat, and 

Chardonnay 

H New for Harvest 2012 

VinoCrush ® Classic 

& 

VinoClear ® Classic 

Available in Convenient 4 Liter Size


Enological Enzymes 

Storage 

Most enological enzymes are granulated to assure 

their stability. An unopened tin of enzyme stored at 

ambient temperature has a shelf life of three years from 

production date, and therefore can typically be carried 

over from season to season. 

Rehydration (Granular Enzymes) 

Enzymes do not require an acclimation step. They can 

be immediately rehydrated in 10 times their weight 

of water at ambient temperature (for example —100 

grams of enzyme in 1,000 grams of water). Figure 

the appropriate amount of enzyme required for the 

application based on the recommended dose rate and 

the volume of grapes or wine to be treated. To make a 

dilute enzyme solution, simply dissolve the enzymes 

into the water and mix until homogeneous. Disperse the 

enzyme solution over the grapes or wine. 

Stability of Rehydrated Enzyme 

Solution 

The rehydrated enzyme solution is stable over an 8 to 

12-hour period. Many facilities will make an enzyme 

solution in the morning, according to the volume of 

grapes being processed that day, and dose the enzyme 

solution 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 substrate to 

be effective; therefore better efficiencies are achieved 

by dispersing a diluted enzyme solution over a large 

volume of grapes rather than adding it in a concentrated 

form. 

Temperature 

Novozymes’ enological enzymes are effective in 

temperatures up to 140°F, well beyond the upper limit 

of standard winemaking practices. Colder temperatures 

can reduce the speed at which the enzyme reacts, but 

do not stop the activity. When working with temperatures 

below 55°F, a 30% increase in dosage will help to speed 

up the rate of reaction. 

SO 2 / pH 

The enzyme activity is not affected by sulfur dioxide 

concentrations of up to 500 ppm. It is not recommended 

to dose the enzyme directly with sulfur dioxide. The 

enzyme preparations are active at all wine pH levels. 

Bentonite 

Bentonite is capable of binding enzymes, thus inhibiting 

their activity. The simultaneous application of bentonite 

and enzymes is not recommended. Bentonite should be 

added after the enzyme treatment is concluded. 

Application Grape/Wine Type Benefits Enzyme Addition Point Dose Rate 

Maceration Red Grapes Enhance Color, Release Anthocyanins/Tannins, Vinozym Vintage FCE, Vinozym Crusher 27-36 g / ton or 

Improve Structure/Mouth-Feel, Liberate Process, VinoCrush Classic 27-36 ml / ton 

Flavor/Aroma Componds 

Maceration White Grapes, Blush Increase Varietal Intensity, Liberate Flavor/Aroma Vinozym FCE, Vinozym Process Crusher 18-27 g / ton 

Wines Compounds, Increase Free-Run and First Press 

Fraction 

Clarification Red Grapes Improve Settling, Clarification, and Filtration Ultrazyme 100 G, VinoClear Classic Clarification Tank 9-18 g / ton or 

or Crusher 10-14 ml / ton 

Clarification White Grapes, Settle Solids in Juice Prior to Fermentation, Novoclair Speed, VinoClear Classic Clarification Tank 9-18 g / ton or 

Blush Wines Improve Clarification and Filtration or Crusher 10-14 ml / ton 

Aging Red, White, Blush Accelerate Aging on Lees, Shorter Maturation VinoTaste Pro Tank (following 230-380 g / 

Wines Period, Release Glyco-mannoproteins, Enrich alcoholic 1,000 gal 

Colloids, Improve Mouth-Feel fermentation) 

Enhance White Wine Release Bound Terpenes to Enhance Varietal Novarom Blanc Tank 185-370 g / 

Aroma Aroma 1,000 gal 


Enzymes

Enzymes 

Chr. Hansen 

Lactizyme 

Using Lactizyme to Combat Wine 

Spoilage 

Lactizyme (lysozyme) is used by winemakers to 

control the growth of gram-positive spoilage bacteria, 

to control certain aspects of malolactic fermentations, 

and to stabilize wines after alcoholic fermentation or 

when malolactic fermentation is completed. 

Lactizyme plays an important role in establishing 

a healthy environment for alcoholic fermentation. 

Rather than use high levels of SO to control the 

2 

growth of Pediococcus, Lactobacilli, and other 

spoilage organisms, Lactizyme may be used. Unlike 

SO , Lactizyme does not inhibit yeast. 

2 

It is recommended to add Lactizyme to the grape 

must as early as possible at low levels between 100 

and 150 ppm (10-15 g/hl). This allows early inhibition 

of some of the organisms that cause stuck and/or 

sluggish fermentations that can increase production 

of volatile acidity. These low levels of Lactizyme will 

also control the development of indigenous bacteria, 

thus preventing premature malolactic fermentations 

and allowing the alcoholic fermentation to progress 

smoothly. 

When using Lactizyme to treat a sluggish 

fermentation, Lactizyme should be added to the must 

at a level of 250 to 350 ppm (25 to 35 g/hl). 

If a wine begins to develop volatile acidity as a 

result of lactic acid bacteria activity, an immediate 

Lactizyme dosage of up to 250 ppm (25 g/hl) will 

assist in reducing the bacterial count and help bring 

the volatile acidity production under control. 

Lactizyme will not inhibit acetic acid bacteria. 


Lactizyme Helps Control Histamine 

Production in Wine 

In general, biogenic amines (histamines) do not pose 

a major health risk for consumers; however, in some 

individuals histamine can trigger harmful or severe 

effects, known as false food allergies. 

Histamine can be produced by some types of bacteria 

in fermented food, and ethanol in wine may inhibit the 

metabolism of histamine, allowing further increase 

of histamine levels in the body. Recently, some large 

wine retailers have set a limit of 10 ppm histamine in 

the wines they will sell. 

In studies, the formation of histamine and other 

biogenic amines was mainly due to some strains of 

Pediococcus damnosus. Some strains of Lactobacillus 

and Oenococcus can also produce histamine. 

Lactizyme is effective in controlling the growth 

of bacteria which are responsible for histamine 

production. 

Yeast and Lactobacilli prior to 

Lactizyme 

dose 

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

Pack Size Qty 

100 g 1+ 

500 g 1-19 

5 kg 1 

2+ 

Yeast and Lactobacilli after 

Lactizyme 

Discounts available for larger volumes

BASF 

divergan ® F (PVPP) 

Gusmer is a major distributor of Divergan ® F (PVPP) to the wine industry. Manufactured by BASF, Divergan F is 

used throughout the world for fining must and wine. BASF’s unique polymerization process produces the purist 

polyvinylpolypyrrolidone, which is completely insoluble in must and wine. 

Divergan F is selective in binding phenolic species such as catechins 

and leucoanthocyanidins with minimal effect on flavor and aroma. It is 

frequently used to stabilize the delicate color in White Zinfandel and to 

help prevent “pinking” in certain white wines, thus ensuring a proper 

shelf life. 

Main Uses for divergan F 

• Correct and stabilize color in wine, particularly white and blush 

wines 

• Help prevent “browning” and “pinking” (see below) 

• 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 reduce astringency and 

bitterness 

Divergan F can be added directly to must or wine in a powder form or as a 5% 

w/w slurry in water (1 pound of Divergan F per two gallons of water). Typical dose 

rates are 0.5 to 4 pounds per 1,000 gallons with a contact time of 20 to 60 minutes 

and sufficient mixing. Divergan F is available in 20 kg, 5 kg, and 1 kg packages. 

Prevention and treatment of “Pinking” in White Wines with divergan F 

White Vitis vinifera varietal wines can be prone to a phenomenon referred to as “pinking.” 

Pinking is the conversion of white wine to a pink color through slight oxidation of 

polyphenols. This reaction typically occurs in wines that are protected from contact with 

air and then suddenly exposed to air. Pinking generally takes place in white wines just 

after fermentation or bottling, although musts are not excluded. It is speculated that 

pinking and browning may occur simultaneously with pink compounds above visual 

threshold, acting to mask brown compounds that are just below visual threshold. Pinked 

wines usually retain positive flavors and aromas and are not influenced by pH changes 

or sulfur dioxide additions; however, warm storage temperatures and exposure to light 

increase the pinking rate. If the oxidation process continues, the pinked wines begin to 

brown, leading to undesirable sensory characteristics. Treatment of must (prior to yeast 

addition) with Divergan F - PVPP is an efficient preventative action. Divergan F at 

low dosages offers a cost-effective means of treatment for high quality wines 

susceptible to pinking. 


Cellar Chemicals

Cellar Chemicals 

DSM 

Claristar ® 

Tartrate Stability Without Chilling 

Claristar ® is the latest yeast derived product to be launched by DSM. A solution of mannoproteins extracted 

from yeast (Saccharomyces cerevisiae), Claristar was developed to provide tartrate stability in white and rosé 

wines. The breakthrough innovation that made Claristar possible is a patented process to extract and separate 

rnannoproteins into fractions with the highest tartrate stability potential. 

Claristar’s Method-of-Action 

Claristar provides mannoproteins of the correct molecular weight to inhibit the nucleation of KHT in solution. The 

mannoproteins in Claristar interact with the KHT present in the wine, preventing the nucleation or crystallization 

process. By inhibiting this nucleation, tartrate crystal formation in your wine is no longer possible. 

For greater effectiveness, Claristar is purified, maintained in its natural state of hydration, and offered as a liquid 

product. This allows for easier application at the bottling tank. Claristar may be purchased in 2.5 L or 20 L pack 

sizes. Please contact your Gusmer representative for pricing. 

Benefits Beyond Tartrate Stabilization: 

● Mannoproteins already naturally present in wine ● Easy Application ● Instantly Effective ● Positive Impact 

on wine profile: aroma and mouth-feel ● Faster than Cold Stabilization ● Environmentally “Greener” than high 

energy chiller operation 

Protein stabilization 

Racking following 

bentonite addition 


Claristar Usage Protocol 

Polished 

filtration 

Claristar Final filtration 

Bottling 

Crystallization of tartrate (potassium acid tartrate, cream of tartar, or KHT) is a natural 

process. Potassium (K+), a positive ion, and tartrate (T -2 ) a negative ion, are almost always 

in high concentration or super saturation in wines. As alcohol levels increase during 

fermentation, the ion solubility decreases. Lower temperatures decrease the solubility even 

further, so unstable wine in a home refrigerator can precipitate and drop unsightly tartrate 

crystals in the bottle. 

Claristar’s mannoproteins prevent tartrate crystallization and can help stabilize your wine.


tartrate Stability with Mannoproteins 

Claristar was created with the goal of respecting the 

wine that you, the winemaker, has worked to create. 

By using Claristar to obtain tartrate stability you can 

now avoid the pH fluctuations and acidity changes that 

have long been a problem with traditional methods. 

The following parameters are intended to give you best 

practices for applying Claristar in your wines. 

Wine Type 

At this time, Claristar is only intended for use on white 

and rosé wines. DSM is currently working on a solution 

for red wines that takes into account the phenolic and 

color compounds. 

Point of Application 

Claristar is an inhibitor of nuclei growth in wine and 

works nearly instantaneously when added. To work 

properly, the product should be fully homogenized. The 

best point of application is to add Claristar at the bottling 

tank prior to sterile filtration. 

Dose Rate Decisions: 

Low to Medium High tartrate 

testing Methods tartrate Instability Instability 

Prior to treatment Prior to treatment 

Test at -4°C/25°F ≥ 72 hours ≤ 48 hours 

Mini contact ≤ 135 DmS ≥ 136 DmS 

Tsat ≤ 18 °C (64.4°F) ≥ 18 °C (64.4°F) 

DIT ≤ 20 % > 20 % 

Claristar dose rate 100 ml/hl = 3.8L/1000 gal *150ml/hl = 5.7L/1000 gal 

*We do not recommend the use of Claristar in wines presenting very high instabilities. 

Wine Preparation 

Before adding Claristar you should complete the 

following tasks: 

a. Racking 

b. Fining 

c. Protein Stabilization 

d. Product Blending 

e. Polish Filtration Activities 

Fining Agents 

The use of fining agents is acceptable before addition 

of Claristar. The use of fining agents should be avoided 

after Claristar has been added to the wine to avoid 

unintentional inhibitory effects on Claristar. 

Filtration 

Prior to adding Claristar to your wine all diatomaceous 

earth and cellulose filtrations should be completed. 

In rare occasions these filtration mediums have 

been shown to interfere with the effectiveness of the 

mannoprotein. Claristar may be used prior to sterile 

filtration as the mannoproteins have no effect on 

turbidity or filterability of the wine. Sterile surface filtration 

does not impact the mannoprotein. 

IMPORTANT: You must filter your wine at 1.2 µm or 

below prior to adding Claristar to remove any nuclei 

that already are present in the wine. Claristar will not be 

effective otherwise. 

Temperature 

General cellar addition temperatures should be 

observed and respected. 

Shelf Life of Treated Wines 

Shelf life tests on Claristar are ongoing. As of the printing 

of this Catalog, Claristar was shown to provide tartrate 

stability for at least 24 months. 

Storage 

Claristar should be stored in temperatures

tannins 

Ferco 

tannins 

Located in the heart of one of France’s major grape 

growing regions, Ferco is a leader in the development of 

enological tannins produced from 100% white wine grape 

skins and seeds. Fully developed grapes are carefully 

selected and put through a revolutionary process 

developed by Ferco. Pure grape tannins are extracted 

with gentle processing techniques (low temperature, 

no organic solvents) that respect and preserve the true 

nature of grape tannins. These tannins solubilize instantly 

and completely in wine and 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 for color stabilization (red 

wines), improved tannin structure, increased midpalate 

character, reduced vegetative flavors/aromas, and to aid 

in protein stabilization (white wines). 

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

Inquire for volume discounts 

Item / description 

Grap’tan V 

Grap’tan E 

Grap’tan S 

Grap’tan PC 

Available in 1 kg Packages 


Grap’tan ® E: Grape Tannin for Use 

During Aging 

Grap’tan E is used to help protect wines against 

oxidation during the aging process. It also helps to 

stabilize color and improve tannin structure. It is added 

to the wine after malolactic fermentation. 

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

75-275 g / 1,000 gal (WHITES) 

Grap’tan ® S and Grap’tan ® PC: 

Grape Tannins for Addition to 

Finished Red and White Wines 

These tannins solubilize instantly in wine and can be 

added at any point up to three weeks prior to bottling. 

They are used to achieve optimal phenolic balance, 

increase midpalate character, reduce vegetative flavors 

and aromas, and reduce “hot” alcohol character, among 

other benefits. 

Since Grap’tan S is extracted from skins and Grap’tan 

PC is extracted from seeds, their composition and 

organoleptic properties are different. In general, S adds 

more roundness and PC adds more tannic 

structure. The choice between S and PC is a function of 

the wine type, balance, and age. 

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

75-350 g / 1,000 gal (WHITES)

Cellar 

Chemicals 

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

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

Chemical / Use 1 kg 5 kg Sack 

Ascorbic acid (for treating H 2 S) 25 kg 

Bentonite (multiple uses) 

Vitiben (hydrates in cool water) Full Sack Only 22.7 kg 

Carbon (removes color/odor problems) 

S51 (deodorizing) Full Sack Only 18 kg 

KBWJ (for decolorizing/oxidation) Full Sack Only 12.5 kg 

Eno Anti-Chromos Full Sack Only 33 lbs 

ALL CARBON SHIPS BY TRUCK ONLY 

Citric acid 22.7 kg 

Diammonium phosphate (nitrogen addition) 22.7 kg 

Gelatin (fining agent) 1 bag 5 or more bags 

Bronze Sheet 1-lb units 

Granular 100 Bloom Full Sack Only 25 lbs 

Gelsol (liquid gelatin) 55-lb pail Full Pail Only 55-lb pail 

Isinglass (sold in 1-lb bags) 1 bag 3 or more bags 

Flocced Inquire for 

Drifine (20-min prep time) larger qty 

Kolorfine® (caseinate fining agent) 22.7 kg 

Malic acid (acid addition) 22.7 kg 

Potassium bitartrate (cream of tartar) 25 kg 

Potassium carbonate (acid reduction) 22.7 kg 

Potassium metabisulfite (SO 2 addition, cleaning) $ 25 kg 

Potassium sorbate (bottling stability) 22.7 kg 

PVPP (Divergan® F) 20 kg 

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

Tartaric acid (acid additions) 25 kg 

TSP chlorinated (for cleaning) Full Sack only 22.7 kg 

Nalco 1072 colloidal silica 5 gal 

(to settle gelatin fining, and clarify) 


Cellar Chemicals

Cellar Chemicals 

Cellar Additions 

Chemical / Use Comment Suggested trial Levels g / L and 

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) 

Eno Anti-Chromos 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 Cu 

Treat stronger sulfides alone 0.3-0.5 ppm as Cu 

Treat 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) 

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) 

Contact your Gusmer representative for information, 

or go to www.gusmerwine.com for product-support literature. 


Gusmer 

Oak Products 

Oak-Mor ® and Oak Avantage ® Offer a Complete Line of Oak Adjuncts 

Gusmer Enterprises, Inc. is a leading manufacturer of 

oak products for the wine industry. As a pioneer in the 

oak adjunct market, Gusmer introduced the use of 

Oak-Mor ® granular oak to the winemaking process in 

the early 1970’s. With the launch of our Oak Avantage ® , 

we now offer a wide range of chips and granular oak 

products to wineries worldwide. 

What was once created as a method to rejuvenate 

or enhance oak character in wine barrels has now 

become a tool for producing the highest quality wines. 

Our oak products allow winemakers more options 

and control in adjusting flavor, aroma and tactile 

characteristics, and in color stabilization. Use Gusmer’s 

oak products throughout the winemaking process, from 

fermentation through aging. 

Gusmer is uncompromising in raw material selection. 

Only the highest quality American and French oak from 

premium heartwood qualifies for our programs. Our 

proprietary toasting process brings out very distinct oak 

attributes, such as vanilla, butterscotch, clove, smoke, 

and others. Consistent, predictable results are the 

hallmark of Gusmer’s oak program, offering only the 

finest oak adjuncts. 

We offer a variety of sizes and toast levels, as well as 

extensive winemaking expertise, all to assure the 

proper application in your process. Gusmer Enterprises’ 

wide product offering, unmatched quality control, and 

established reputation make us a premier supplier of 

oak products. 

Item / description Sack 

Oak-Mor American Granular Oak 

Premium Oak-Mor 40 lbs (18.1 kg) 

Toasted Oak-Mor 

French Oak Avantage 

40 lbs (18.1 kg) 

Chips 55 lbs (25 kg) 

Granular 

American Oak Avantage 

44 lbs (20 kg) 

Chips 25 lbs (11.3 kg) 

Granular 44 lbs. (20 kg) 

Quantity discounts available. Please inquire. 


Oak

Oak 

Granular Oak 

Infusion bags 

Get all the rich and complex flavors and aromas from 

Gusmer’s Oak Mor ® and Oak Avantage ® with ease and 

convenience by using Gusmer’s Granular Oak Infusion 

Bags. Each bag has a dry weight of 10 pounds, allowing 

for maximum dosing without presenting a lifting hazard. 

A fabric loop sewn into the bag makes for easy anchoring 

in the tank. Validation studies were conducted to ensure 

that the Granular Oak Infusion Bags meet the following 

criteria: 

1. Inert Aroma and Flavor – Triangle tests were 

conducted using skilled wine tasters to assure 

complete neutrality of the bag in regards to off-flavors 

or aromas in red and white wines, even when the bag 

is in contact with the wine for long periods of time. 

2. Low dust dispersion – Less than 1% of the granular 

oak is “dusted” through the bag either during shipping, 

handling or during extraction. This confirms the 

infusion bag’s ability to retain the granular oak. 

3. Extraction Time and Organoleptic Profile – Trials 

comparing the extraction rates and organoleptic profile 

of granular oak added to a tank in the loose form and 

granular oak in the Granular Oak Infusion Bags show 

very comparable rates of extraction and flavor and 

aroma profiles. 

dose 

Item/description Sack 

Premium Oak Mor ® 50 pound (5x10 pound infusion bags) 

Toasted Oak Mor ® 50 pound (5x10 pound infusion bags) 

Oak Avantage ® French Granular Oak 50 pound (5x10 pound infusion bags) 

Oak Avantage ® American Granular Oak 50 pound (5x10 pound infusion bags) 

Please inquire for volume discounts and bulk pack pricing. 


Gusmer’s Oak Infusion Bags are a simple and 

convenient means to use granular oak either during 

wine cellaring or for the production of concentrated oak 

blending wines. Secure the bag to the tank using the 

fabric loop. Full extraction of oak flavors and aromas are 

typically achieved in 10 – 20 days. Remove the bags 

after the tank has been pumped out. The granular oak is 

retained in the infusion bag. The 10 pound infusion bag 

weighs no more than 40 pounds when fully wetted. 

Granular Oak Infusion Bags are available in four different 

grades of granular oak, and in both 50 pound bags 

(5 x 10 pound infusion bags) or in bulk-packed pallets 

(54 x 10 pound infusion bags). See page 35 for oak 

flavor component profile.


Item description and dose rates Flavor Components 

Premium Oak-Mor ® Premium Oak-Mor is made from select American white oak 

chosen for qualities that enhance and complement flavors 

and aromas of fine wines. This granular oak has undergone 

a light toasting that provides a smooth, rich, creamy flavor. 

Dose Rates*: 

White/Rosé Wines ...............................5-20 lbs / 1,000 gal 

Red Wines ............................................5-30 lbs / 1,000 gal 

Toasted Oak-Mor ® Toasted Oak-Mor is sourced from select American white oak 

that has been processed to a medium plus toast level. This 

granular oak offers notes of vanilla, coconut and clove and 

is often used to add complexity and finesse to wine flavors 

and aromas. 

Dose Rates*: 



Oak Avantage ® Oak Avantage American Granular oak offers the classic aroma 

American Granular Oak and flavors of American oak but in a more refined and elegant 

style. This seasoned oak has been air dried for 18 months 

before being granulated to a uniform particle size and toasted. 

Dose Rates*: 



Oak Avantage ® Oak Avantage American Oak Chips are sourced from the 

American Oak Chips highest quality staves and air dried for 18 months. The staves 

are cut to a uniform size and toasted to maintain delicate 

flavors and aromas. These chips are excellent for “revitalizing” 

aging barrels. 

Dose Rates*: 

White Wines .........................................5-15 lbs / 1,000 gal 


Oak Avantage ® Oak Avantage French Granular Oak is sourced from the 

French Granular Oak highest quality oak in Central France. After aging for 18 months 

seasoned staves are granulated to produce a uniform particle 

size. The oak is toasted by a unique drying process to create 

delicate flavors and aromas. 

Dose Rates*: 



Oak Avantage ® Oak Avantage French Oak chips are sourced from the highest 

French Oak Chips quality oak in Central France. These oak chips come from 

seasoned staves which produce a clean and sophisticated oak 

impression that is typical of French oak. 

Dose Rates*: 

White Wines .........................................5-15 lbs / 1,000 gal 


wood, smoke 

spicy, leather 

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

vanilla 

wood, smoke 


vanilla 

wood, smoke 


vanilla 

wood, smoke 


vanilla 

wood, smoke 


vanilla 

wood, smoke 


vanilla 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

butterscotch 

10 

8 

6 

4 

2 

0 

clove 

coconut, butter 

coconut, sweet 

spicy, clove 



spicy, clove 



spicy, clove 



spicy, clove 



spicy, clove 



spicy, clove 


Oak

Oak 



Whether you’re relying on oak to add complexity, reduce 

vegetative character, set color, or increase mouth-feel and 

suppleness - there is a convenient application method that 

will allow for reproducible and precise additions. 

Common Application Methods: 

1. Crusher (granular) – dose directly to red grapes at a 

reduced rate at the crusher to help with color stabilization 

and reduce vegetative character but not impart recognizable 

oak character. Typical dose rates are 2 - 4 lbs / ton of fruit. 

2. Fermentation (granular/chip) – dose directly to juice 

and ferment in the presence of oak. This allows the oak 

character to become well integrated in the wine similar to 

fermenting in a barrel. The oak settles out with the lees. 

Typical dose rates are 15 - 30 lbs / 1,000 gal. 

3. Wine (granular/chip) – dose directly to barrels or tanks 

in a loose form or in an infusion bag during aging, microoxygenation, 

or pre-bottling processing steps. Typical dose 

rates are 5 - 30 lbs / 1,000 gal. 

4. Concentrated blending Wine (granular) – dose at 

a very high rate directly to a portion of wine in a tank or 

tank press and blend back to finished wines. This allows 

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 juice in a 

tank and ferment in the presence of oak. This creates a 

blending wine with well-integrated character that can be 

used to blend back to finished wines. Typical dose rates 

are 50 - 300 lbs / 1,000 gal. 

Common Evaluation Methods: 

The true sensory characteristics of oak are revealed 

through extraction in wine; therefore, attributes may not be 


fully perceived in the dry oak. The oak extraction process 

allows soluble flavor and aroma compounds in the oak 

to be completely expressed, offering a better means to 

evaluate sensory characteristics and make decisions in 

regard to the optimal oak product and dose rate for the 

wine. Simple laboratory blending wines can be made by 

soaking a small sample of the oak in the subject wine at 

the desired corresponding weight/volume dose rate over a 

period of days. A more detailed method is offered below. 

Oak Extract Protocol for Laboratory 

Blending Wines 

1. Using a graduated cylinder, measure 1 L of wine 

intended for oak treatment, or a neutral wine. 

a. Add 100 ppm of total SO 2 if the oak extract will be 

stored for long periods. 

2. Add 36 g of oak per liter of wine. This is equivalent to 300 

lbs / 1,000 gal or 3.6 kg / hl. 

3. Add wine and oak to container with minimal headspace 

and seal or cover with Parafilm or Press-n-Seal. Stir or 

agitate multiple times during the first 24 hours to ensure 

oak becomes thoroughly wetted by wine. 

a. Stir daily allowing the wine to extract oak 

compounds for 5-7 days at room temperature. 

4. Remove oak particles from blending wine by passing 

wine through filter paper. Collect blending wine in small 

bottles to minimize oxidation. Sealed bottles can typically 

be stored in the refrigerator up to 8 weeks. 

5. Based on the table below, set up 7 x 50 ml samples of 

wine to be evaluated including a control sample. 

6. Conduct sensory evaluation of the samples to determine 

optimal dosage. Further variations may be desirable to 

achieve optimum results. 

Sample Description Test Wine (ml) Blending Wine (ml) Equivalent Oak Dose Rate 

lbs / 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


Cellu-Flo Fiber Filter Aids 

Whether it’s pressure leaf filters or candle filters, the basis for all good filter 

cakes is a sound pre-coat, and Gusmer has been manufacturing the filter 

pre-coat materials that are used in wine filtration for decades. Gusmer’s Cellu- 

Flo filter aids are widely used throughout the industry as a pre-coat material, 

because of their ability to form a fibrous matrix on the filter screens that provides 

a proper site for filter cake formation. This fibrous matrix also serves to protect 

the filter screens, virtually eliminates bleed through, adds cake stability and 

allows for a quick and clean cake release at the end of the filter cycle. 

Cellu-Flo filter aids are available in many different fiber length distributions and 

formulations, including both cotton and wood pulp formulations, charged and uncharged modified formulations, 

and fiber blended products. Lees filtration, coarse, polish, or ultra-fine filtrations all benefit greatly from the use 

of Cellu-Flo filter aids. For the highest quality and most efficient filtrations, count on Gusmer’s Cellu-Flo filter aids. 

Recently introduced is the Cellu-Flo FB fiber series, which is a fiber/perlite blended pre-coat material especially 

designed for quick pre-coat cycles on rotary vacuum filters, plate filters, pressure leaf filters and candle filters; 

available in three different formulations for lees filtrations, coarse, and polish filtrations. 

Cellu-Flo rW and SL Series 

For Pressure Leaf Filters 

• Widely used for coarse and polish wine filtration 

applications as a pre-coat and body feed adjunct 

• Derived from carefully selected soft and hard 

wood cellulose and available in different fiber 

length distributions 

Cellu-Flo CLr and CLS Series 

For Pressure Leaf Filters 

• The best choice for ultra-fine wine filtrations as a 

pre-coat and body feed adjunct 

• A must for preparing wines for subsequent 

membrane filtration 

• Derived from pure cotton linters cellulose and 

available in uncharged and charged modified 

versions (high zeta potential) and different fiber 

length distributions 

Cellu-Flo Fb Series 

For Vacuum and Plate, Pressure Leaf, and 

Candle Filters 

• Fiber/Perlite blended pre-coats designed for 

quick pre-coat cycles 

• Three different grades: 

- Cellu-Flo FB-RVAC for lees filtration 

- Cellu-Flo FB-10 for coarse wine filtration 

- Cellu-Flo FB-30 for polish wine filtration 

Cellu-Flo fibers are available in bag and bulkpack 

totes. Contact your Gusmer representative 

for the optimal grade selection for your filtration 

application. 


Filtration

Filtration 


Cellupore CSF Filter 

Sheet Series 

Gusmer Enterprises’ newly developed range of filter sheet media, the Crystalline Silica Free (CSF) filter series, 

has been designed and formulated to be free of crystalline silica* yet offer the same outstanding performance of 

conventional filter sheet media. Gusmer’s CSF gradient density filter sheets are a composite of the finest cellulose 

pulps and crystalline silica free filter aids. Produced with a controlled porosity, the CSF filter sheets have superior 

throughput capacity and excellent retention capabilities. The CSF series can be relied on to remove micron and 

sub-micron particulate, such as gross solids, haze constituents, yeast, bacteria, and colloids on a consistent basis 

while preserving color, aromas, and flavors in beverage products. 

*Based on OSHA threshold of


Cellu-Stack ® 

Filters 

Gusmer Enterprises’ Cellu-Stacks are a convenient way to utilize depth filtration media in an enclosed system. Offered in 

all Gusmer media grades, these stack filters can be used for coarse, fine, and pre-sterile filtration in numerous filtration 

applications. 

• Full range of filter media grades with high adsorptive and retention properties 

• Clean and safe filtration method when dealing with elevated pressures, temperatures, etc. 

• Convenient operation with short set-up or changeover times 

• Small process footprint 

• Designed to conform with GMP practices and procedures 

• Highly economical with minimal maintenance and low operating costs 

• Protection of filtrate against spoilage in an enclosed depth filtration system 

• No product drip losses 


Cellu-Stack ® 

Housings 

Gusmer Enterprises also offers a complete line of Cellu-Stack housings designed as a cost effective system for high 

capacity liquid filtration applications. The versatile sanitary housing line accommodates either 12” or 16” diameter Cellu- 

Stack filter modules with the effective filtration surface area ranging from 17.7 ft2 - 160.0 ft2 . All housings are available in 

1, 2, 3, or 4 stack versions which can be modified with the use of Cellu-Stack take-up adapters to accept fewer stacks 

for partial batch runs or other applications requiring fewer stacks. ASME code housings are also available if required 

Cellu-Stack Application Notes: 

• Place a quick acting check valve at the housing outlet to avoid integrity 

breaches that can be caused by backpressure 

• Double check that all gaskets are in place and in good condition to ensure 

optimal sealing 

• If filter life is not fully exhausted by a single filtration, DO NOT remove 

used filters from the housing for storage between uses. Instead, used 

filters can be stored IN the housing by following these steps: 

Stack Specifications 

Max. Operating 1760F (80o Temp. 

C) 

Steam in Place - 2530F (123o 3 cycles 

C) 

Max. Differential 

Pressure 

30 psid (2.1 bar) 

Recommended 2.5 gal/ft2 Rinse Volume (100L/m2 ) 

• Shut Down: After completion of the filtration cycle, sanitize the filters with the same method used to 

prepare the filters (ex: steam or hot water flush) 

• Storage: Drain the housing, apply 2 psi gas pressure (ex: CO 2 , nitrogen) while the housing is still warm 

(to avoid a vacuum upon cooling) & close all ports 

• Restart: When restarting for another filtration cycle, repeat the sanitization procedure just as you would 

for normal filter preparation 


Filtration

Filtration 


Sheet Filter Presses 

Operation 

Typically, a filter press consists of a series of plates 

equipped with inlet and outlet ports. Depending on the 

type of press, the ports may be internally or externally 

ported. When the press is closed and tightened through 

manual or hydraulic means, the plates, gasketed ports, 

and sheets are closed to form a tight seal for feed and 

filtrate passage. The unfiltered product passes through 

the inlet ports of the plate to the depth filter sheet. The 

depth filter sheet separates the undesired contaminant 

and allows the cleaned product to flow to the outlet 

plate. The outlet plate distributes the cleaned product to 

the discharge or outlet port. 

Advantages of Filter Presses 

• Very versatile—full range of wine filtration applications 

• Large filter area with additional surface area available 

with more plates 

• Flexible, modular design with ability to conduct two 

stage filtrations 

• Good process scalability from bench to production 

scale 

• Consistent and reliable filtration results 

• Low maintenance costs 

Outlet 

Port 

Stationary 

stainless steel 

plate 

Inlet 

Port 

Filtration Flow Diagram 

(top view) 

Outlet Plates 

Head plate Inlet Plates 

Head plate 

Filter Sheets Filter Sheets 

Sliding 

stainless 

steel plate 


Troubleshooting 

Similar to other separation and filtration equipment, 

regular cleaning, maintenance, and inspections should 

be conducted on filter presses. There are a number of 

common problems that can be resolved with regular 

inspection, maintenance, and training. 

Potential Issue 

or Concern 

result resolution 

Worn gaskets at inlet Product losses Replace gaskets, use 

or outlet plates supplier information 

for proper thickness 

Insufficient press Product losses Properly tighten press with 

clamping manual or hydraulic 

closure. Use of leverage 

bar may be needed 

Missing guide rods Product losses Manually align sheets; 

purchase replacement guide 

rods 

Misaligned filter Lower throughputs, Depth filter sheets may be 

sheets product losses placed in wrong direction. 

Place cockled or rough side 

of filter towards the inlet 

plate; align sheet parallel 

with plate 

High pressure/ Less efficient filtrations Ensure consistent product 

excessive flow rates (premature blinding, flow at recommended 

less retention, contaminant flow rates and differential 

break-through, product loss) pressures for filter grade 

Customer Support 

Gusmer Enterprises, Inc. is one of the world’s largest 

depth filter manufacturers and distributors of beverage 

processing aids and equipment. With two ISO 9001 

certified manufacturing facilities (both supported by fully 

equipped R&D laboratories), an analytical laboratory, 

and four distribution centers throughout the United 

States, Gusmer offers customers full technical support 

and customer service that is surpassed by none. In the 

business since 1924, Gusmer is dedicated to the longterm 

success of our customers.

EMD Millipore 

Filters for Microbial Management 

Because a Lot Depends on What’s Not in Your Wine 

For over 50 years, Millipore has supplied wineries around the world with microbial management solutions that 

monitor and remove microorganisms and other contaminants from wine. Trusted as the “gold standard” by 

generations of winemakers, Millipore products for clarification, pre-sterile, and sterile filtration will ensure microbial 

stability while maintaining quality, clarity, flavor, and aroma. Gusmer is proud to offer a full range of Millipore 

products, including those for filtration and microbial monitoring at bottling and throughout the winery. A selection of 

popular filter cartridges is presented in this section. See page 49 for Millipore’s microbial monitoring products. 

Sterile Filtration Applications - Vitipore ® II & Vitipore ® II Plus 

Constructed with Durapore ® polyvinylidene fluoride (PVDF) membrane, the Vitipore II and 

Vitipore II Plus cartridges have been engineered to meet the rigorous and varied conditions of 

wine filtration, sterilization and cleaning regimens. Millipore’s sterile membrane filters have a solid 

reputation for high flow rates and long service life, with a very low affinity for protein and pigment 

binding. Available in 0.22 µm, 0.45 µm, 0.65 µm and 1.0 µm (absolute) pore size. 

Prefiltration and Clarification Applications – Bevigard M, Polygard ® 

CR & Polygard ® CE 

Millipore’s dual-layer 1.2 µm over 0.5 µm Bevigard M prefilter offers the best protection 

of sterile membrane filters. The outer 1.2 µm layer removes large particulates, colloidal 

materials, and conglomerates while the 0.5 µm layer offers the closest prefiltration rating 

to a 0.45 µm membrane to ensure optimal bottle filtration service life. 

Polygard CR clarification filters are an ideal bottling filter when sterile filtration is not 

required. The high dirt loading capacity of the Polygard CR makes it a reliable trap filter 

for stable wines that require a minimal filtration prior to bottling. The Polygard CR is 

available in pore size ratings up to 100 µm. Millipore has dozens of other prefiltration 

and clarification cartridges that can be tailored to specific applications. 

Millipore uses robotic 

technology in their 

pharmaceutical grade 

clean-room to assure the 

highest quality in their 

Vitipore II filter cartridges 

(pictured above). 

Polygard CE is a pleated clarification filter composed of polypropylene, glass fibers, 

and diatomaceous earth specifically developed for the wine industry to efficiently 

clarify and reduce microbial loads of wines especially high in colloidal materials. The 

Polygard CE is the perfect choice for clarification prior to pre/final filtration, reducing micro loads in otherwise 

well filtered wines, or to reduce the micro-count of wine prior to shipment. 

Gas Filtration Applications - Aerex ® 

Sterile filtration of gases can be crucial to maintaining microbial stability on a bottling 

line. The Aerex features a highly hydrophobic (water repelling) PTFE 0.2 µm 

membrane that allows for high gas flow rates, prevents wetting, and maintains a 

sterile barrier. 


Filtration

Filtration 

EMD Millipore 

Popular Grades & Configurations 


Part Number 

10 inch 20 inch 30 inch 

Filtration Vitipore II plus 0.45 um CVPB71PK1 CVPB72PK1 CVPB73PK1 

0.65 um CVPY71PK1 CVPY72PK1 CVPY73PK1 

Pre-Filter to Sterile Filter Bevigard 0.5 um CWSC71SB1 CWSC72SB1 CWSC73SB1 

Depth Filter Polygard 3.0 um CR0371006 CR0372006 CR0373006 

5.0 um CR0571006 CR0572006 CR0573006 

10.0 um CR1071006 CR1072006 CR1073006 

Millipore Filter Cartridge Configuration 

Code 0 

2-222 O-ring outlet 

EMD Millipore 

bevliner Housings 

Millipore’s Bevliner T-line housings are economical, 

high quality, sanitary housings used throughout the 

beverage industry. Bevliner housings are available in the 

appropriate size for any application and are both CE and 

ASME compliant, meeting all design and manufacturing 

standards. Please inquire about choosing the right 

Millipore Bevliner housing for your application. 

Materials of Construction: 

• All metal surfaces in contact with product are 316 

stainless steel 

• Seals are silicone (internal Inlet / Outlet connection 

seal to housing is PTFE, Teflon polymer) 

Popular Grades & Configurations of Millipore Cartridge Filters 

Code 7 Base (Twist Lock), 1 / Package 

Code 5 

2-222 O-ring locking tab outlet 

bayonet spear top 

Code 7 

2-226 O-ring locking tab outlet 

bayonet spear top 

Surface Finish: 

• Mechanical polish (MP) – All housing stainless steel 

wetted parts are mechanically polished: Ra


Millipore Filters 

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

Application Sterile filter, single-layer membrane construction Sterile filter, dual-layer membrane plus Pleated surface filter Gradient-density media 

is ideal for processing cleaner wines prefilter layer provide superior performance used for prefiltration to in a wide range of pore 

in difficult-to-filter wines with heavier protect final sterile filters sizes are ideal for 

particulate or colloid content clarification applications 

in 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 dual 0.1 µm. 0.3 µm, 0.5 µm 

layer; 1.2 µm + 0.5 µm, 1.0 µm, 3.0 µm, 5.0 µm 

dual layer 10 µm, 25 µm, 50 µm 

75 µm, 100 µm 

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

at 25° C* 

Air Diffusion 15.2 17.1 9.1 6.3 17.1 ml/min 9.1 ml/min N/A N/A 

at 25° C ml/min ml/min ml/min ml/min at 22 psig at 9 psig 

at 40 psig at 22 psig at 9 psig at 7 psig 

Filtration Area 8.4 ft 2 (0.78 m 2 ) per 10 inch cartidge 8.4 ft 2 (0.78 m 2 ) per 10 inch cartidge Double-layer: 7.5 ft N/A 

(0.70 m 2 ) per 10 inch 

cartridge/Single-layer: 

8.6 ft (0.80m 2 ) per 

10 inch cartidge 

Sanitation/ May be in-line steam sterilized 100 times for 30 minutes, up to 109° C, or hot-water Hot-water sanitized at 80° C for 30 minutes 

Sterilization* sanitized 50 times for 30 minutes, up to 80° C - except for CVBW, which may be 

hot-water sanitized 30 times for 30 minutes up to 80° C 

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

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 packaging 

material and inspect. Use caution when opening the 

filter bag – scissors are recommended. Each filter 

cartridge is stamped with the grade and comes with a 

quality certificate in the box. Verify that the correct filter 

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 cartridges 

under a little back pressure to fully wet out the filter. 

Sterilization & Cleaning: 

• The prefilters and sterile filters should not be 

sterilized in-line with the bottling equipment. Bypass 

the filter housings and sterilize separately. Millipore 

recommends the use of hot water* (180°F) for 30 

minutes for sterilization of filters and filter housings 

(time period starts when the housing outlet comes to 

temperature). Once the proper temperature is reached, 

take care to use only a low hot water flow and low 

differential pressure, such that it maintains the housing 

temperature but does not warp the filters. 

• Each hot water cycle should always be preceded and 

followed by an ambient water* rinse cycle. 

• If hot water is not available, the filters are compatible 

with a wide range of sanitation chemicals. Please 

consult your Gusmer representative for specific 

information. 

• Ensure that filter housings remain fully vented during 

cleaning and sterilization. 

• Filters can be flushed with warm water* in a forward 

direction after use to remove any soluble residue on 

the media. The flow rate should be roughly equal to 

that of the process flow during operation. 

• Some filters can be back flushed. Please consult your 

Gusmer representative for specific information. 

• Avoid pressure shocks and water hammer – especially 

during cleaning/sanitation with hot fluids. 


Filtration

Filtration 


Millipore Filters (cont.) 

Operation: 

• Differential pressure (inlet minus outlet P) should be 

monitored regularly. Differential pressure increases 

as the filters plug, eventually leading to a loss of flow 

through the filter. Differential pressure increases 

exponentially. It may take many weeks to reach 80% 

plugged, but only a few hours for the final plugging to 

occur. 

• A common practice at wineries is to terminate the 

filtration and change the cartridge(s) when the 

differential pressure reaches 30 psi. 

• Operate the process at the lowest, consistent flow rate 

to have a positive effect on filter performance. A higher 

face velocity leads to faster plugging. 

• Avoid pressure shocks and water hammer on the line. 

Integrity Testing: 

• Integrity testing is only conducted on final membrane 

cartridges and is conducted per the recommended 

specifications of the manufacturer for the specific 

membrane used. Integrity testing is conducted after 

the sanitation cycle, both prior to and after the bottling 

run. There are a few different methods for integrity 

testing, of which the bubble point and pressure hold 

methods are the most common. The bubble point 

method is recommended for housings with three 

or less cartridges and the pressure hold method is 

recommended for housings with greater than three 

cartridges. Please consult your Gusmer representative 

for detailed information on integrity testing methods 

and specifications. 

• Every Millipore sterile membrane filter cartridge is 

100% integrity tested by Millipore prior to packaging. 

Damage caused to cartridges by shipping, installation 

or process improprieties, or housing and valve issues 

are usually manifested as a gross integrity test failure. 

See the Integrity Test Troubleshooting Guide on the 

following page. 


Cartridge Storage: 

• Intermediate storage (over night or over a weekend) 

can be done in the filter housing. Flush the filters with 

warm water, sterilize the housing, and pressurize with 

5 psi of nitrogen. The nitrogen keeps the housing 

under a positive pressure. 

• Long term storage is best done outside of the filter 

housings. Four inch PVC piping capped at both ends 

is frequently used to store the individual cartridges 

in a solution of 350 ppm sulfur dioxide that has been 

adjusted to a pH of 3.5 with citric acid. This solution 

should be tested every month and replaced as 

necessary. Remove o-rings from the cartridges prior 

to storage in the sulfur dioxide solution and store the 

o-rings in a clean and dry place (Sulfur dioxide solution 

will make the o-rings swell). 

• Reinstall the o-rings, rinse, sterilize, and integrity test 

stored cartridges prior to resuming bottling filtration. 

Total Cost of Filtration: 

• An efficient winery must operate on a Total Cost of 

Filtration basis. This method of operating recognizes 

that superior filter performance will yield better process 

economics over time. 

• A Total Cost of Filtration approach also recognizes 

that factors influenced by filter performance are often 

more costly than the filters themselves. These factors 

include: 

• 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 total 

throughput 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 5 

configurations. For specific recommendations or information, please contact your Gusmer representative.

Integrity Test Troubleshooting Guide 

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 

Leak is HARDWARE upstream of filters 

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 any 

of these areas, under pressure, 

will help expose the problem. 

Once upstream leak is found and fixed, 

repeat integrity test. 

Integrity Test Faliure 

Vigorous 

Leak is FILTER related 

RE-WET AND RE-TEST: 

Be sure to vent housing and throttle downstream valve to create 

back pressure of 15-20 psi (especially for newly installed filters). 

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

• Filter installation. Check to see if any o-rings have 

rolled up and are visible and that all locking tabs are properly 

in place. 

• Remove filters and check condition of o-rings (one small knick 

in an o-ring can cause a significant leak). 

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

integrity test. 

2. If there are no problems observed and the filters still fail the rewet 

and re-test, contact your local Gusmer representative. SAVE 

the filters for failure analysis. 


Filtration

Filtration 

Bucher Vaslin 

Cross Flow Filters 

Bucher Vaslin is the premier cross flow filter supplier to the wine industry, with equipment that produces brilliant 

quality wines in a single process, without need of filtration aids. 

The Bucher cross flow filter offers a number of advantages that set it apart from the competition: 

Low Pressure: the Bucher filter operates at low pressure to maintain wine quality 

Optimal Flow rates: frequent 1-2 second back flushes allow for a constant flow rate 

Fully Automated: filtration, rinsing, and cleaning are completely automated 

Bucher cross flow filters are the equipment of choice for high end wineries. During one filtration of a 2010 

Carneros Reserve Pinot Noir, 6,000 gallons were processed at an average flow rate of 440 gph with the Bucher 

model FX3 filter. Wine losses (retentate) at the end of the filtration were only 11 gallons (0.18% of the original 

volume). The Bucher cross flow filter saved 5,989 gallons of Reserve Pinot Noir that normally would have been 

sacrificed as lower quality wine or lost as “lees wine”. 

Bucher Flavy Models FX2/3, FX5/10 and 

FX100/200/300/400 

Bucher offers a number of sizing options. The model 

FX2 starts at 200 gph, and the FX3 will filter up 

to 1,000 gph, for small to mid-size wineries. The 

FX5-10 filters have flow rates from 750-3,000 gph, 

making this the ideal choice for the mid-size winery 

that may need to expand. The Flavy FX100-400 


series is geared for larger wineries with flow rates 

ranging from 1,500 to 15,000 gph. Wineries can 

easily increase their production capacity with the 

addition of more filtration skids. 

All of the Bucher cross flow filters are fully 

automated, making the operation simple and very 

user friendly. 

Flavy FX2/3 Flavy FX5-10 Flavy FX100/200/300/400 

We offer operational trials with the model FX3 cross flow filter. Please contact us if you are interested in a 

demonstration.

Bucher Vaslin 

Cross Flow Filters 

Juice Lees 

Bucher has developed cross flow technology to recover juice from tank 

lees bottoms, without the need for diatomaceous earth. Juice lees and 

wine can now be processed with the same machine for operation all year 

round, a significant economic benefit for the winery. 

The easy-to-use process removes seeds and large particulates and 

clarifies juice through cross flow filtration modules modified to handle high 

solids. Typically, 90% of quality juice lees can be recovered for less than 

$4.25 per gallon. This can have a significant impact on total yields and can 

be a significant saving in waste disposal expense. 

One Sonoma Valley Winemaker had these comments from the 2011 vintage: 

“The quality of the filtered juice was 

excellent, very clear and the flavor was 

quite good. Juice yields were much 

improved when compared to the traditional 

plate and frame filter press. We typically 

only get about 80% recovery from juice lees, 

but the Bucher system was much better. 

Flavy FX3, Set Up for Juice Lees 

Original juice lees Filtered juice Final retentate 

(Previously) we would have transferred 

the juice lees to another tank in batches of 

Juice Lees, Filtered Juice and Solids 

about 300 gal, and blended in DE with a 

mixer. We would have then filtered each 300 gal lot through the filter press. After each 300 gal lot we 

would need to break down the filter, clean it, and re-set for another run until all of the lees are filtered. 

With the Bucher system, we were able to set up the filtration and walk away, very low hassle and 

manpower required. The throughput for the Bucher system was quite good, I was impressed with the speed 

it could handle heavy juice lees.” 

Flavy reverse Osmosis 

Bucher also has reverse osmosis units that can be used for juice 

concentration, wine concentration, VA reduction, and partial wine 

de-alcoholization where permitted. The Flavy RO unit uses a 

physical membrane process which extracts part of the water 

contained in the wine or juice. 


Filtration

Wine Hose 

High Quality Wine Hose 

Continental’s Contitech hose, long considered to be 

the gold standard in European beverage processing, 

is now available to the North American wine industry 

through Gusmer. Continental’s Blaudieck hose is an 

extremely high quality hose that’s known for a long 

service life, neutral character and high level of hygiene. 

The Blaudieck hose, in sizes 1 through 4 inch, is 

available with a variety of standard food processing 

hose fittings, attached with “hand safe” crimped or 

swaged ferrules, marrying the food grade stainless 

dINGA Water Nozzles 

The DINGA watersaving 

nozzle is tough 

and has a long service 

life thanks to its highquality 

brass & stainless 

steel construction. In 

addition, it is protected 

against heat and cold 

by a rubber jacket that 

is caustic, acid and scuff 

resistant. This nozzle cuts water and energy costs and 

can help the environment by reducing chemical use 

in the cleaning process. The water jet can be adjusted 


steel fitting to the hose interior liner for a secure, easy 

to clean interface. The Blaudieck is also available with 

steel wire helix reinforcement for use as a suction hose. 

When your wine deserves the best quality transfer, 

consider Blaudieck! 

• White, non-porous, smooth NBR inner lining 

• Entirely tasteless and odorless 

• Resistant to oils and greases inside and outside 

• Temperature resistant up to +176°F 

(+194°F, max. 20 Minutes) 

• Steam-able up to +230°F 

(+266°F max. 20 minutes) 

• Operating Pressure up to 145 psi 

• Reinforcement: synthetic fibers 

• NBR cover, resistant to ozone, weather, UV 

radiation, and abrasion 

• Meets recommendation of the FDA 

• Min. burst pressure > 580 psi at room temp. 

continuously from a fine mist to a concentrated stream. 

It is available with adaptors for thread or hose in most 

common sizes. It is a cost effective tool, ideally suited 

for gentle and effective cleaning in practically any 

operation. 

• Water Temperature: up to 122 °F 

• Operating Pressure: up to 348 psi 

• Water Flow: 6 gallons per minute at 70 psi 

Contact your Gusmer representative for more 

information on Blaudieck hose and Dinga 

water nozzles.

EMD Millipore 

Process Monitoring tools 

Introduction 

Gusmer Enterprises and Millipore have combined efforts to bring the wine industry the necessary tools to 

conduct microbiological process monitoring at critical points throughout the winemaking process. Our line of 

process monitoring tools is designed for convenience, cost effectiveness, and quality. These tools are essential 

to help ensure product safety and microbial stability at all critical points, such as fermentation, storage, filtration, 

and bottling. From simple setups to advanced systems, these tools are designed to fit into the monitoring 

regimes of every facility and are easy enough for any microbiological skill level. Ensure the quality and safety of 

your wine throughout production with Millipore process monitoring tools from Gusmer. 

High Throughput EZ-Pak ® System 

The EZ-Pak system 

is the perfect solution 

for upscale, fast-paced 

processing. This costeffective 

system uses 

pre-sterilized, ready-touse 

EZ-Pak membranes on a patented support 

system. Simply press the dispenser’s lever to 

unpack and dispense one sterile membrane. The 

dispenser uncovers and maintains the membrane 

in the horizontal position until the operator 

retrieves it with forceps for loading onto the 

manifold. Cover with a disposable Microfil funnel, 

pour the sample, and begin the filtration. EZ-Pak 

membranes are available in various pore sizes 

and colors so there is an EZ-Pak membrane for 

every application. Using this system will ultimately 

result in higher productivity and throughput and 

reduced risk of accidental contamination. 

Smaller volume labs may prefer the S-Pak ® , 

individually wrapped and pre-sterilized membrane 

filter disks. Microfil ® funnels can be purchased 

bundled with both EZ-Pak and S-Pak filters for 

easy ordering. Millipore’s 

Microfil manifold is 

specifically designed for 

ease of use with funnels. 

EZ-Pak Membranes 

Part 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 Funnels 

Part 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 

Hardware 


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 

S-Pak Membranes 


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 Funnels 

Part 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 


Microbiology

Microbiology 

Culture Media and Petri-Pad ® Petri Dishes 

Ready to use 2-ml plastic ampoules of media save time 

and help to eliminate waste and spoilage associated 

with bulk packaged media. No need to pour media or 

jeopardize analytical tests with self-made or spoiled 

material. Please refer to the culture media application 

guide on page 52 for details on specific types. 

Petri-Pad sterile 47-mm 

Petri dishes, with preloaded 

pads, come fully 

ready to use. No risk of prior 

contamination and hassles 

of loading a separate pad. 

Pads conveniently absorb 

2-ml of liquid media. 

MicropreSure ® 

Sanitary Sampling 

Valves & Monitors 

The MicropreSure Sanitary Sam- 

pling Valve, originally designed for 

the pharmaceutical market, offers 

the highest level of cleanliness, safety, and ease of use 

for in-line sampling. Its unique design features a double 

internal o-ring and plug seal. There is zero product holdup 

in the valve interior once closed and an internal drain 

port offers complete cleanability and no dead-leg. The 

valve is completely sterilized upon contact with the rest 

of the process line. MicropreSure Monitors are designed 

to fit on the outlet of the Sanitary Sampling Valve and 

offer a fully integral, pre-sterilized and self-contained 

membrane unit for filtration right on the line. Filter the 

sample, re-cap the outlet, add media (Millipore’s 2-ml 

ampoules fit the monitor inlets), and incubate. 

MicropreSure Sanitary Sampling Valves and Monitors 


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 


Culture Media 


MHA00PRY2 Preservative Resistant Yeast Broth 50 

MHA00BSM2 Brettanomyces Broth 50 

MHA000P2N Wallerstein Nutrient Broth 50 

MHA000P2M m-Green/Schaufus Pottinger 50 

MHA000P2D Wallerstein Differential Broth 50 

MHA00P2SM Yeast and Mold Selective Broth 50 

Petri-Pads & dishes 


PD20047S0 Petri-Pad dish w/pad 150 

PD20047S5 Petri-Pad dish w/pad 600 

PD2004700 Petri-Dish 150 

PD2004705 Petri-Dish 600 

Swab Test Kits 

Sterile swab test kits are 

used for the microbiological 

monitoring of surfaces and 

process operation including 

equipment sanitation and 

changeovers. Kits are easy 

to use, allowing the winemaker 

to sample, incubate, 

and count the colonies. Simply swab the surface and 

place back into the sterile buffer. Shake and pour the 

buffer liquid into the sampler container or a sterile 

membrane device, filter, and incubate. This simple 

system monitors the many surfaces that can 

contaminate your wine, such as bungholes on barrels, 

filler heads, cork hoppers, and so forth. It is so simple 

that it can be introduced in the standard QC routine in 

any winery. 

Swab test Kits 


MMSB10025 Swab test buffer w/vial 25 

MY0010025 Yeast and mold test swab (Yellow) 25 

MT0010025 Total count test swab (White) 25

Milliflex ® Plus Automated Lab 

Filtration Unit 

Milliflex Plus automatic filtration units offer the fastest, 

most reliable lab filtration apparatus available to the wine 

industry. Units have a self-contained vacuum pump 

so there is no need for a separate vacuum system in 

the lab and can operate off of a standard wall outlet 

or rechargeable battery pack that allows for portable 

use. A trained operator is more than twice as fast when 

using Milliflex units and disposables than when running 

samples on a conventional manifold. Sample heads are 

entirely stainless steel and quickly detach in seconds 

for the fastest sterilization, autoclaving, or replacement. 

Disposable Milliflex funnels, preloaded with Millipore 

membranes, offer the fastest and most convenient 

alternative. Milliflex solid agar cassettes eliminate the 

need for separate media, Petri dishes, and pads. Call 

for full-range of alternative or replacement heads, 

accessories, and replacement parts. 

Milliflex Pumps 


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 ® V and Classic Filtration 

Setups 

Microfil V offers a disposable solution to older 

stoppered manifolds or small lab filtration setups that 

do not include a manifold. Microfil V 100 ml funnels 

contain a preloaded integral membrane and come in 

a pre-sterilized package. The Microfil V outlet fits a 

number 8 stopper. Millipore also carries a full-line of all 

manifold types, re-useable glassware, including filtering 

flasks and filter holders, vacuum pumps, and other 

accessories no matter what the particular lab setup. 

Microfil V 


MVHAWG124 Microfil V 0.45 µm white gridded 24 

MVHABG124 Microfil V 0.45 µm black gridded 24 

Glassware & Hardware 


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

Microbiology 

Millipore Culture Media Wine Application Guide 

Name Part Number Description Incubation Time Typical Colony pH at 25° C 

& Temperature Appearance 

Preservative 

Resistant 

Yeast Broth 

Brettanomyces 

Broth 

Wallerstein 

Nutrient Broth 

m-Green/ 

Schaufus 

Pottinger 

Wallerstein 

Differential 

Broth 

Yeast 

and Mold 

Selective 

Broth 

MHA00PRY2 

MHA00BSM2 

MHA000P2N 

MHA000P2M 

MHA000P2D 

MHA00P2SM 

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


A low pH selective culture 

medium for the detection 

of spoilage microorganisms 

resistant to acetic acid. 

Detection of Brettanomyces. 

Bacteria and other yeasts are 

inhibited. 

Used to detect yeast 

and mold. 

A low pH culture medium 

used to detect yeast and 

mold and other aciduric 

organisms. 

Used to detect and enumerate 

bacteria present in small 

numbers in a mixed flora 

sample. Cycloheximide inhibits 

the growth of most yeast 

and mold, allowing bacteria 

to grow. 

Used to detect yeast and 

mold. Chloramphenicol 

is used to suppress background 

bacterial growth. 

48 - 72 hrs 

at 30° C 

5 - 7 days 

at 25° C 

48 hrs - 5 days 

for yeast 

at 20° C. 

35° C for 

bacteria. 

48 - 72 hr 

at 28 - 32° C 

48 - 72 hrs 

at 30 - 35° C 

48 - 72 hrs 

at 28 - 35° C 

Yellow 

Colonies appear small, 

white and creamy. 

Mold can appear nonpigmented 

to white, with 

various texture. Yeast 

appear as creamy, white 

larger colonies. Bacteria 

appear blue-green. 

Yeast are large green 

opaque colonies. Mold 

appears green and 

filamentous. Bacteria able 

to grow at this pH form 

smaller, clear to white 

colonies. 

Bacteria appear small 

with green-blue color. If 

cycloheximide resistant 

yeast grow, they are 

creamy, green white. 

Yeast appear as large 

green and opaque 

colonies. Mold is green 

and filamentous. 

3.6 ± 0.2 

3.5 ± 0.2 

5.5 ± 0.2 

4.6 ± 0.2 

5.5 ± 0.2 

4.4 ± 0.2

Common Use 

Lab Chemicals 

Chemical Comments Shelf Life Size Size 

Alcohol, Reagent For burning in alcohol burners indefinite 500 ml 

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 

10% solution (15 ml / 1,000 gal = 0.1 ppm as Cu) 1-2 yrs 1 L 

Hydrochloric Acid 

0.01 N For standardizing sodium hydroxide 1 yr 500 ml 

0.10 N solutions. (Specify strength when ordering.) 

Hydrogen Peroxide 30% 

*[HM] For A/O SO 2 test 1 yr in fridge 125 ml 

ML Chromatography 

ML Chromatography Self-contained unit for paper Full kit 

Kit on page 58 *[HM] chromatography. Complete kit. 

Replacement Components: 

Paper #1 8.5” x 10.5” (larger—fits 1 gal jar) 10 / pk 50 / pk 

Leave in solvent 

6-8 hours. 25 / pk 

Paper #20 8.5” x 10.5” (larger—fits 1 gal jar) 10 / pk 50 / pk 

Leave in solvent 

12+ hours. 25 / pk 

Note: All chromatography paper is sensitive. Store away from fumes (CO 2 , SO 2 , acid, and alkaline fumes). 

ML Chrom. Solvent Composed of butanol, formic acid, at least 1 yr 125 ml 

*[HM] bromocresol green. unopened 250 ml 

ML Acid Standards Tartaric, malic, citric, lactic (specify) until moldy each set of 4 

Capillary Tubes Special made 25 uL thin-bore tubes 100 / pk 500 / pk 

NOPA Chemicals: 

Isoleucine std, Prepared vials (use 1 per test run) freeze 10 vials 140 mg / L 

O-phthaldialdehyde 0.67% 1 mo in fridge 120 ml 

No-OPA Reagent alcohol stable 120 ml 

N-acetyl-L-cysteine Buffer part 1 2 mos in fridge 500 ml 

Boric Acid/NaOH Buffer part 2 2 mos in fridge 500 ml 

pH Buffers 

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

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

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

Phosphoric acid 25% For A/O SO 2 test indefinite 1 L 

*[HM] 

Ripper SO 2 Test 

Iodine 0.02 N VERY light sensitive. Protect from light. standardize often 1 L 

Sod. hydroxide 1 N VERY caustic. Caution! 1 yr 1 L 

*[HM] 

Starch 1% Indicator for Ripper SO 2 test until moldy 500 ml 

Sulfuric acid 25% VERY corrosive. Caution! indefinite 1 L 

*[HM] 

Sodium hydroxide For titration, specify strength. 1 yr 1 L 

(NaOH) 0.01 N for A/O SO 2 test 

0.067 N for VA & TA tests 

0.10 N for TA tests 

Titration Adjustment Solutions To adjust the pH of water prior to testing TA or until moldy 30 ml (d) 

the color of peroxide/indicator before testing SO 2 . 

Specify dilute acid OR base, for testing acid OR SO 2 

Vacuum Aspiration (A/O) SO 2 Indicator indefinite 30 ml 

Proprietary 4 dye formula; sharper 

color changes from purple to green. 

*[HM] = Hazardous Materials 


Lab Chemicals

Lab Equipment 

FOSS 

OenoFoss tM 

Instant Quality Control Made Easy 

Gusmer is proud to be the North American distributor and authorized service 

agency for the OenoFoss. The OenoFoss by FOSS is a compact, simpleto-use 

analytical instrument that provides instant analysis for winemakers. A 

few drops of juice, fermenting juice or wine, and two minutes is all it takes to measure the key analytics required to 

monitor harvest parameters, alcoholic and malolactic fermentation parameters, and general wine quality parameters. 

Unlimited testing, when you want it, with virtually no per-test cost, means better insight to drive quality into the 

process. The OenoFoss is easily mastered, fast and economical, and doesn’t require lab reagents. Relied on 

by winemakers for accurate, repeatable results, the OenoFoss has a proven track record for building a wealth of 

objective information on which to base your processing decisions. Available with up to four different calibration 

packages, the OenoFoss allows for a tailored system that fits your needs … and additional calibration packages can 

be added to your system at anytime, accommodating the needs for future growth. 

OenoFoss Measuring Capabilities 

Calibration Package Analysis Performance range Unit 

Must Calibration Brix 12.0 - 27.0 °Brix 

pH 2.6 - 4.0 pH 

Volatile Acid 0 - 0.06 g/100 ml 

Total Acid (to pH 8.2) 0.3 - 1.8 g/100 ml 

NOPA 31 - 346 ppm 

Ammonia 21 - 160 ppm 

YAN Calculated ppm 

Must Calibratiuon Upgrade Package Density 1.04 - 1.15 g/ml 

Gluconic Acid 0.03 - 4.63 g/l 

Malic Acid 0.1 - 7.26 g/l 

Tartaric Acid 0 - 1.17 g/100 ml 

Must Under Fermentation Calibration Glu+Fru 0 - 24 g/100 ml 

pH 2.6 - 4.0 pH 


Malic Acid 0 - 7 g/l 


Ethanol 0 - 13 Vol % 

Finished Wine Calibration Glu+Fru 0 - 2.5 g/100 ml 

pH 2.6 - 4.0 pH 


Malic Acid 0 - 7 g/l 



Sweet Wine Calibration Glu+Fru 0 - 40 g/100 ml 

pH 2.9 - 4.0 pH 


Malic Acid 0 - 5.2 g/l 



Color Absorbance at 420 nm 0 - 1.2 




How does it work? 

The OenoFoss wine analyzer uses Fourier Transform 

Infrared (FTIR) technology, a proven technology widely 

used for years to predict wine chemistry. 

Once the ‘Start’ button is pressed, the OenoFoss 

executes numerous steps to deliver precise results in 

two minutes. 

Peace of Mind 

Using proven and widely used technology, known 

algorithms, and validated prediction models, the 

OenoFoss wine analyzer provides precise and reliable 

wine chemistry analysis at the push of a button. Enjoy 

peace of mind with results you can trust. 

First, the sample is scanned by mid-infrared light at two 

different path lengths using a Michelson interferometer. 

Wine components, such as ethanol and organic acids, 

absorb portions of the light during the scan. The scans 

are received by a detector and converted into digital 

interferograms. 

After the interferograms are collected, an algorithm 

based on Fourier mathematics transforms the 

interferogram frequency data into single beam spectra. 

By generating spectra at two different path lengths, 

potential sources of interference, such as scratches 

in the cuvette windows or internal moisture, are 

compensated for, and a single corrected spectrum is 

generated. 

Patented calibration models developed and validated 

by FOSS using partial least squares (PLS) regression 

algorithms are used to transform the spectrum into 

wine chemistry prediction values. These values are 

displayed on the computer screen. 

IR Scan of Sample Fourier Conversion PLS Prediction Values on Screen 

Contact your Gusmer representative for more 

information on the OenoFoss or to arrange for a 

demonstration. 

“We have been using the OenoFoss since 2009. 

The unit gives us reliable analysis in minutes. We 

save on enzymatic kits, chemicals, and manpower. 

With a couple of drops of wine or juice I can give the 

winemakers the data they need for accurate additions. 

I highly recommend the OenoFoss for both small 

and large wineries. Every day the OenoFoss 

continues to amazes me!” 

A California Coastal winery laboratory manager, 2012 


Lab Equipment

Lab Equipment 

Labware 

Item Comments Size Size 

Electronic Balances from Ohaus 

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

4.7 inch weigh pan 

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

weight, 6.5 inch weigh pan 

Beakers 

Griffin Glass Discount available for pack purchase of same size 50 ml 600 ml 

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

Handled Beaker, PP Very popular item. Graduated, with large handle 1,000 ml 2,000 ml 

3,000 ml 

Buret Glass with Teflon stopcock 25 ml 

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

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

Replacement heating coil each 

Replacement condenser each 

Wine Thieves: 

Plastic, 19” (3 part) each pk / 10 

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

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

Clamps 

Buret clamp Single or double, secure, easy release single double 

Extension clamp LaPine 3 finger, requires variable holder each 

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

Variable clamp holder Secures extension & talon clamps each 

Cylinders 

Graduated glass Class A, glass base 50 ml 100 ml 

250 ml 

Graduated PMP plastic Clear and very durable 50 ml 500 ml 

100 ml 

250 ml 

Hydrometer cylinder Nalge PMP, 14.5” x 2”, holds 500 ml each 

Flasks 

Erlenmeyer flask Glass 125 ml 500 ml 

250 ml 

Hydrometers 

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

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

Kimwipes 4.5” x 8.5”, box of 280, for delicate tasks each 

Parafilm Excellent for quick seal of containers. 2” x 250’ 

4” x 250’ 

pH Meters, Electrodes 

Mettler Toledo S20 meter Bench top meter, portable (batteries), auto temperature compensation each 

and 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 SevenGo TM Hand-held pH meter, auto temperature compensation, buffer recognition, each 

auto 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 

electrode with ATC sensor and multi pin head. Durable, designed for 

accuracy with wine and beer. 


Item Comments Size Size 

Pipets 

Disposable Glass, sterile, individually wrapped 5 ml pk / 125 

10 ml pk / 100 

Volumetric Glass, Class A, VERY fragile 5 ml 20 ml 

10 ml 50 ml 

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

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

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

Refractometer 

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

Manual Refractometer ATC, rugged, includes applicator & calibration each 

solution, in a carrying case 

Sample Cover Sometimes the plastic flap breaks — these replacement each 

covers attach easily 

Stirrers 

Stirrer only Corning stir plate Scholar 171 each 

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

Stir Bars Autoclavable, octagonal 0.5” x 5/16” each 

Magnetic stir bars, teflon 1.5” x 5/16” each 

Stir-Bar Retriever Plastic wand with magnet each 

Support Stands 

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

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

Vac. Aspiration SO 2 

Replacement Glassware: For SO 2 Kits sold prior to 2004 

Sidearm flask 100 ml, 2 port each 

Impinger set Tube and insert set 

Springs Replacement springs, 2 each set (2) 

Impinger base Plastic holder for impinger base each 

Glass apparatus Impinger body & bottom, condenser, flask each 

Condenser & impinger body Impinger body with condenser each 

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

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

Fitted stopper Fitted glass stopper for sideport flask each 

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

AccuFlow/5000 Vacuum pump, flow meter and timer all in one; 

Allows lab technician to adjust flow rate each 

Specifically designed for A/O test 

Water vacuum Water source vacuum pump; STRONGLY recommend each 

using a flow meter with this pump 

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

Heating mantle For running Total SO 2 test each 

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


Lab Equipment

Lab Equipment 

Packaged Kits for 

Specific Tests 

test description 

ML Chromatography Kit *[HM] Self-contained unit for paper chromatography. each 

Contains: 

acrylic jar (replaced by glass jar when supply of acrylic is depleted) 

125 ml chromatography solvent 

10 sheets #20 paper 

4 acid standards 

capillary tubes 

plastic beaker 

instructions 

See Lab Chemicals section page 53 for replacement items. 

NOPA Test Kit Requires UV spectrophotometer at 80 samples 

335 nm, and micropipettor (not included) 

Contains: 

ILE standard 

OPA 

No-OPA 

Buffer (in 2 parts: NAC and NaOH-Boric for better stability) 

methacrylic cuvettes 

instructions & Excel calculation diskette 


Sulfide Detection/Treatment Kit each 

* [HM] = Hazardous Materials 

For detecting, distinguishing and treating odors of H 2 S 

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



Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice 

by Dr. Charles G. Edwards 

At last, one of the most useful books for wine microbiology is now available…a “musthave” 

for microscopic examination and tentative identification of microorganisms and 

sediments in wines, beers, and juices! 

Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice is a microscope 

companion book that includes over 30 different species of yeast, bacteria, and mold 

commonly associated with wines, as well as frequently encountered sediments. This 

book is an extensive compilation of photographs and reference information printed 

on durable, spill-resistant paper and spiral bound so the pictures lie flat when in use 

with a microscope. 

The microorganisms were obtained from culture collections located around the world. Each organism is 

featured in three photographs: (1) a typical colony grown on commercially available culture media; (2) a 

color stain; and (3) a phase contrast view of the microorganisms grown in wine, beer, or juice. 

This volume includes translations of the following languages: English, French, German, Italian, Spanish, 

and Chinese. Therefore, it is an essential resource for winemakers worldwide. It’s a comprehensive 

reference book that will quickly become a standard for any technical wine library. 

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


Microbiology reference text


Chemical and Microbial 

Analysis 

Our laboratory, equipped with the best analytical equipment and staffed with a diverse group of qualified technicians, is an 

important part of our “Service with Knowledge”. Our staff is TTB Certified for several product groups and we ensure the 

quality of our services as a member of a World Wide Inter Lab Testing program endorsed by the ASEV. As part of Gusmer’s 

technical resources involved in product development, testing and application support, we have a team with expertise in 

Analytical Chemistry, Enology, Microbiology, Food Science and Applied Bio Technology. If our lab helps you identify a wine 

problem, we often have information on products, technology or operations that can help resolve that problem, now and in 

the future. 

Please consider us for your analytical lab needs and get a first hand experience of “Service with Knowledge”. 

How to Submit and Ship Samples 

Grape and Juice Samples: 

Grape clusters may be refrigerated and sent with a cooler pack. Juice and fermenting samples may be dropped off 

at our facility. We recommend that juice samples be dropped off at our location to prevent fermentation in shipment. 

If they must be sent, use a plastic bottle, only 1/4th full, in several sealed plastic bags and with a large cooler pack. 

Cellar Samples & Bottled Wines: 

Make sure you take a representative sample of your wine. This often requires mixing the tank or barrel. 

Composite samples can be used periodically and only if there are no signs of undesired activity. For microbial 

analysis it is particular important to use a sterile container and that the sample is taken from a well mixed tank or 

barrel. An unopened bottle is required for post-bottling microbial analysis. 

Preparing and Sending Samples: 

• In order to ensure the most accurate analysis, please send full (topped) containers of wine. Non-brittle plastic 

is preferred to avoid glass breakage. 

• Submit a completed Analysis Request Form with your samples. Make sure to add current information 

regarding how you wish to be contacted with the test results. 

• If specific label information (vintage, variety, appellation, etc.) is required on the lab report, please make sure 

that this information is supplied on the sample request form. 

• You can obtain an Analysis Request Form at www.gusmerwine.com, or in the lobby at our Napa - Airpark 

Road location, and a blank copy of the form will be sent to you when we mail your lab analysis results. 

• Samples may be sent via UPS, Fed Ex or dropped off in person at our lab. The US Postal Service does not 

accept or ship products with alcohol. 

• All samples for analysis must be sent to Gusmer Analytical Services, 640 Airpark Road, Suite D, Napa, CA 94558. 

If you have questions regarding samples for analysis or sampling procedures, please telephone the lab at 

707.224.7903, extension 106 or 109. The minimum analysis change is $25. Discounts are available for 10 or 

more samples of the same test. 


Filtration Test 

Is this the right filter sheet for my wine? 

This is a question that we often hear from customers 

prior to bottling runs. The Filtration Test will provide 

you with pre and post NTU readings as well as a 

recommended filter sheet specification for optimal 

filtration. To complete a Filtration Test we will need 

your current filter sheet specifications and a one 

gallon sample of wine. We also offer multi-sheet 

testing for customers who would like pre and post 

NTU reading on a number of different filter sheets. 

We only require additional filter sheet specifications 

and samples of wine. 

Single sheet test $60.00 / Multi-sheet tests $100.00 

Export Panel 

We have TTB certified chemists to perform the 

required analysis and help prepare the VI-1 form for 

export. Please call 707.224.7903 to discuss your 

needs, and for further information. See the following 

pages for prices. 

Sulfide Detection 

Many wines are flawed with the off-aromas of sulfides. 

These compounds range from HS and mercaptans 

to the higher molecular weight disulfides. 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 uses varying levels of ascorbic 

acid and copper sulfate, followed by sensory trials 

to determine the nature and treatment of sulfide 

problems. See the following pages for prices. 

Special tests & Panels 

Membrane Filterability 

Will my wine prematurely clog my sterile 

membrane? 

This is another important question we often receive. 

The Membrane Filterability test will provide a 

“clogging index”, a numerical value that will tell you 

if the wine is ready to be sterile filtered or if further 

depth filtration is needed. The test requires 500 ml of 

wine and should be done not more then 5 days prior 

to sterile filtration/bottling. 

Membrane filterability test $40.00 

Juice Panels and Organic Acids 

We offer two harvest juice panels — our regular juice 

panel (analyses shown on following pages) and a new 

extended juice panel that contains an organic acid 

profile. The organic acid profile will quantify Tartaric, 

Malic, Lactic, Acetic, Succinic, and Citric Acid. The 

organic acid profile can be done on any sample. See 

the following pages for prices. 


Analytical Services


General Juice/Wine Panels 

type description Analysis Volume 

Juice Panel This panel provides winemakers with information Brix (refractometer), TA, pH, Yeast Assimilable Nitrogen 125 ml 

needed to adjust nutrient levels; recommendations (YAN includes NOPA & Ammonia Nitrogen Analyses) 

regarding Brix adjustment (if necessary) are and Nutrient Recommendation 

also offered. 

Extended Juice Panel Includes the analysis above and 

Organic Acid Profile (acetic, citric, malic, tartaric) 175 ml 

Malolactic This panel monitors the progress of Malolactic pH, Malic Acid, Microscopic Exam 125 ml 

Fermentation 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 SO 2 , 125 ml 

Panel in cellar. We advise that it be performed every SO 2 Recommendation 

4-6 weeks. Included with this analysis is a 

free SO 2 recommendation. 

Comprehensive This panel provides the winemaker with VA, pH, Free & Total SO 2 , Sensory Evaluation, 375 ml 

Microbiology 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 SO 2 , 125 ml 

MLF Panel the cause of sluggish ML fermentation. We Malic Acid, Microscopic Exam 

will suggest a course of action to encourage 

complete malic acid conversion. 

Basic Wine This panel provides winemakers with the basic Alcohol, VA, TA, pH, Free & Total SO 2 250 ml 

Chemistry 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 SO 2 , Malic Acid, 375 ml 

Wine Panel of a wine’s analytical and microbial status. and Glucose/Fructose, Sensory Evaluation, 

Microscopic Exam 

Stuck/Sluggish This panel assists winemakers in determining Alcohol, VA, pH, Glucose/Fructose, 375 ml 

Fermentation Panel the cause of a sluggish/stuck fermentation. Microscopic Exam, Yeast Viability 

We will suggest a course of action to 

encourage fermentation completion. 

Haze/Sediment This panel works for both cellared and pH, Free & Total SO 2 , Protein Stability, Microscopic 750 ml 

Identification finished wine. Exam, Sensory Evaluation, Direct Culture for Yeast, 

Panel Mold, & Bacteria 

White wine analysis includes the above and 750 ml 

Cold (freeze) and Heat (protein) stability 

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

Bottling Panels 

type description Analysis Volume 

Pre Bottling This panel provides critical information regarding Alcohol, VA, TA, pH, Free & Total SO 2 , Malic Acid and 375 ml 

the 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 

Heat (protein) and Cold (freeze) stability 

Post Bottling This panel evaluates the effectiveness of sterile Alcohol, pH, Free & Total SO 2 , Membrane Culture 750 ml 

filtration and determines if contamination has for Sterility 

occurred on the bottling line. An unopened bottle 

is required for post-bottling microbial analysis. 


Chemical Tests 

type Analysis Volume 

Juice Analysis Brix, Refractometer (juice/must) 5 ml 

Brix, Hydrometer (must/wine) 250 ml 

pH 50 ml 

Total Titratable Acidity 50 ml 

Ammonia Nitrogen 50 ml 

Alpha-Amino Acids NOPA (Butzke) 50 ml 

YAN (Ammonia N + NOPA) 50 ml 

Organic Acid Profile (acetic, citric, malic, tartaric) 50 ml 

Grape Sample Prep 

Acid Analysis Total Titratable Acidity 50 ml 

Volatile Acidity 50 ml 

Acetic Acid 50 ml 

Malic Acid 50 ml 

pH 50 ml 

Wine Adjustment Trials (Acidification or De-acidification) 500 ml 

Citric Acid 50 ml 

Tartaric Acid 50 ml 

Organic Acid Profile (wine) (acetic, malic, succinic, tartaric) 50 ml 

Sorbic Acid 50 ml 

Succinic Acid 50 ml 

Lactic Acid 50 ml 

Sugar Analysis Brix, Hydrometer 250 ml 

Brix, Refractometer 5 ml 

Glucose/Fructose, enzymatic (Reported separately) 50 ml 

Chemical Analysis Alcohol, NIR 100 ml 

Free SO 2 50 ml 

Total SO 2 50 ml 

Free & Total SO 2 50 ml 

SO 2 Recommendation (Free SO 2 , Total SO 2 , pH needed) 

Copper (ICP/MS) 50 ml 

Iron (ICP/MS) 50 ml 

Lead (ICP/MS) 50 ml 

Zinc (ICP/MS) 50 ml 

Calcium (ICP/MS) 50 ml 

Potassium (ICP/MS) 50 ml 

Total extract 375 ml 

Fining/Filtration Cold Stability, freeze/thaw 50 ml 

Heat Stability (protein), Incubation only 50 ml 

Bentonite Fining Trials, Set of 5 (Vitiben) 375 ml 

Filterability 1 gal 

Membrane clogging index 500 ml 

Turbidity 20 ml 

Sensory Evaluation An evaluation for defects including haze, statement of 375 ml 

off-flavors/aromas, description of overall balance between 

fruit/acid/tannin, judgment of typical varietal characteristics 

and of overall character. 

Sulfide Detection Sulfide detection and treatment is implemented through the use 750 ml 

and Treatment of varying levels of ascorbic acid and copper sulfate followed by 

sensory based trials to determine the nature of, and treatment 

for, sulfide problems. 

Sulfide Detection only 750 ml 


Analytical Services


Microbiological Services 

Microbiological tests 

Procedure Comments Volume 

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

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


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

Bacteria only 2 ml 

Dekkera/Brettanomyces only 2 ml 

Wine Spoilage* 2 ml 

*(Brettanomyces/Pediococcus/Acetobacter) 

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

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

Bacteria only 250 ml 

Lysozyme Trials Lysozyme sensitivity 500 ml 

(for Lactobacillus, Pediococcus, 

and Oenococcus) 

Selecting A Culturing Method 

Wine type description Culturing Method 

Unfiltered Cloudy Direct culture 

Unfiltered barrel samples* May be cloudy Direct culture 

Clear/Filtered bottled samples Clear, < 2 CFU/ml Membrane filtration 

Microbe Growth In Culture 

Microbe 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 days 

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

prior to sampling. 

Zygosaccharomyces

Calculating 

Molecular SO 2 

Increased knowledge of the role SO 2 plays in wine can 

provide winemakers with a better understanding of the 

effects of proper additions. It is important to know the 

total SO and the Free SO of the wine being adjusted. 

2 2 

total SO includes both Free SO and bound SO . 

2 2 2 

bound SO is SO that is bound to other compounds 

2 2 

in wine, like acetaldehyde, and does not provide 

significant antimicrobial or antioxidant protection. 

Free SO consists of three species: molecular SO , 

2 2 

- 2- bisulfite (HSO ), and sulfite (SO3 ). 

3 

Of these three species, molecular SO possess 

2 

the antimicrobial and antioxidant properties. The 

concentration of these species is pH dependent (refer 

to graph below), which is why pH should always be 

taken into account when calculating SO . At low pH 

2 

levels, molecular SO is the dominant form. Bisulfite is 

2 

the dominant form at the pH levels of most wines (3.0 

– 4.0). Sulfite exists as the dominant species at higher 

pH’s (>7.0). 

SO 2 Species 

100% 

90% 

80% 

70% 

60% 

50% 

40% 

30% 

20% 

10% 

0% 

0 1 2 3 4 5 6 7 8 9 10 

pH 

Dissociation of SO 2 at Various pH Levels 

Molecular SO is responsible for the antimicrobial effect 

2 

in wines and produces an indirect antioxidant effect 

by inhibiting oxidase enzymes. Literature suggests 

a molecular SO level of 0.8 ppm for white wines at 

2 

bottling, and a molecular SO level of 0.5 ppm for red 

2 

wines at bottling. These are general guidelines and 

each wine is unique, and other considerations should 

be taken into account before making SO decisions and 

2 

additions. Wines with a higher pH may need to have 

the pH corrected before making SO additions. 

2 

The chart below shows the distribution of Free SO2 species at various pHs and the level of Free SO2 required to achieve the target molecular SO level. 2 

Distribution of free SO 2 at various pH’s 

Free SO 2 needed to achieve 

molecular SO 2 of: 

pH %SO2 %HSO - 3 %SO3 0.8 ppm 0.5 ppm 

2.90 7.5 92.5 0.009 11 ppm free 7 ppm free 

2.95 6.6 12 7 

3.00 6.1 93.9 0.012 13 8 

3.05 5.3 15 9 

3.10 4.9 95.1 0.015 16 10 

3.15 4.3 19 12 

3.20 3.9 96.1 0.019 21 13 

3.25 3.4 23 15 

3.30 3.1 96.8 0.024 26 16 

3.35 2.7 29 18 

3.40 2.5 97.5 0.030 32 20 

3.45 2.2 37 23 

3.50 2.0 98.0 0.038 40 25 

3.55 1.8 46 29 

3.60 1.6 98.4 0.048 50 31 

3.65 1.4 57 36 

3.70 1.3 98.7 0.061 63 39 

3.75 1.1 72 45 

3.80 1.0 98.9 0.077 79 49 

3.85 0.9 91 57 

3.90 0.8 99.1 0.097 99 62 

3.95 0.7 114 71 

4.00 0.7 99.2 0.122 125 78 

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

Extension 

Gusmer is a distributor of potassium metabisulfite manufactured by BASF. Orders can be placed 

online or through your local Gusmer representative. 

2- 


Analytical Services

English to Metric to English Calculations 

English (US) to Metric Calculations 

English (US) = Metric 

1 oz fluid = 29.6 ml 

1 quart (2 pints) = .95 L 

1 gallon (4 quarts) = 3.785 L 

1 gallon = 128 oz fluid 

1 barrel = 59.4/60 gal 

1 barrel = 225 L +/- .66 L 

1 ounce, weight (avdp) = 28.35 g 

1 lb (16 oz) = 453.6 g 

1 ton (2000 lbs) = 907 kg 

Abbreviations 

oz = ounce g = gram 

lb = pound ml = milliliter 

L = liter hl = hectoliter 

cc = cubic centimeter gal = gallon 

kg = kilogram 

avdp = avoirdupois (16 oz per lb) 

Compound Lab trial rates = Cellar Addition rate 

Acids (to increase TA) to add 0.1 g/100 ml = 3.8 g tartaric acid/gal wine 

= 8.3 lbs tartaric acid/1,000 gal wine 

= 7.4 lbs malic acid/1,000 gal wine 

= 7.1 lbs citric acid/1,000 gal 

Copper to add 0.1 ppm as Cu = 0.15 ml of 1% CuSO 4 solution/gal wine 

(to treat sulfide) = 0.1 ml of 0.5% CuSO 4 in 120 ml wine 

DO LAB TRIALS FIRST = 1.5 gram CuSO 4 5H 2 O per 1000 gal wine 

Pot. Metabisulfite to add 100 ppm SO 2 = 0.76 g/gal = 760 g/1,000 gal = 0.2 g/L 

(to add SO 2 ) = 7.6 ml/gal of 10% KMBS solution 

= 2 ml/L of 10% KMBS solution 

Concentration 

Molar (M) = Moles of Solute Weight % = Grams of solute X 100% 

Liters of solution Grams of solute + grams of solvent 

Volume % = Liters of solute X 100% Parts per Million (ppm) = mg of solute = mg of solute 

Liters of solution kg of solution Liters of water 

Mesh Inches Microns Millimeters Typical Material 

16 0.0469 1,190 1.190 Eye of Needle 

28 0.0280 700 0.700 Course Beach Sand 

60 0.0098 250 0.250 Fine Sand 

120 0.0049 125 0.125 Table Salt 

140 0.0041 105 0.105 Fine Beach Sand 

200 0.0029 74 0.074 Portland Cemant 

325 0.0017 44 0.044 Silt 

400 0.0015 37 0.037 Plant Pollen 

A micron is one-millionth of a meter 


Metric = English (US) 

1 ml (1 cc) = 0.034 fluid oz 

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

1 hl (100 L) = 26.4 gal 

1 ° Brix = 1 % sugar (w/w) 

1 g (1,000 mg) = 0.035 oz 

1 kg (1,000 g) = 2.204 lbs 

1 metric ton (tonne) = 2,204 lbs (1 long ton) 

temperature Conversion Chart: 

Fahrenheit to Centigrade 

°C to °F = (°C X (9/5)) + 32 

Centigrade to Fahrenheit 

°F to °C = (°F-32) X (5/9) 

Screen Mesh - Micron Sizes Sanitary tri-Clamp ® Fitting Sizes 

OD 

ID 

FITTING 

Degree Degree 

Centigrade Fahrenheit 

-6.7 20 

-3.9 25 

0 32 

1.7 35 

4.4 40 

7.2 45 

10.0 50 

12.8 55 

15.6 60 

20.0 68 

21.1 70 

23.9 75 

26.7 80 

29.4 85 

32.2 90 

35.0 95 

37.8 100 

40.6 105 

43.3 110 

46.1 115 

48.9 120 

54.4 130 

60.0 140 

65.6 150 

71.1 160 

76.7 170 

82.2 180 

87.8 190 

100.0 212 

Tri-Clamp 

nominal size 

Fitting ID Fitting OD 

1/4” 0.187” 

3/8” 

1/2” 

0.227” 

0.375” 

0.984” 

3/4” 0.625” 

1” 

1 1/2” 

0.870” 

1.360” 

1.984” 

2” 1.870” 2.516” 

2 1/2” 2.370” 3.047” 

3” 2.870” 3.579”

Contact Name Account Name 

Shipping Address 

Billing Address 

Phone Number Fax Number 

Purchase Order Number Email 

Credit Card Number Exp Date (mm/yy) CVV Code 

Name On Card Signature 

Ship Via UPS Ground UPS Next Day Air UPS 2-Day Air UPS 3-Day Air Other 

Please Fax Orders To: Fresno, CA: 559.485.4254 Napa, CA: 707.255.2019 

Mountainside, NJ: 908.301.1812 Waupaca, WI: 715.258.8488 

Yeast Size Qty Total 

Prelude 500 g 

Concerto 500 g 

Rythmn 500 g 

Melody 500 g 

Harmony 500 g 

Merit 500 g 

Fermivin 500 g 

Fermivin 15k g 

Fermirouge 500 g 

Fermirouge 15k g 

Fermiblanc 500 g 

Fermichamp 500 g 

Fermichamp 10 k 

Fermicru VR5 500 g 

Fermicru VR5 10 k 

Fermicru LVCB 500 g 

Fermicru 4F9 500 g 

Collection Cépage 500 g 

Collection Cépage 500 g 

ML Bacteria Size Qty Total 

Viniflora Oenos Small (66 gal) 

Viniflora Oenos Medium (660 gal) 

Viniflora Oenos Large (6,600 gal) 

Viniflora CH11 Medium (660 gal) 

Viniflora CH16 Small (66 gal) 


Viniflora CH16 Large (6,600 gal) 

Viniflora CH35 Small (66 gal) 


Viniflora CH35 Large (6,600 gal) 

Viniflora CiNe Medium (660 gal) 

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Scan this QR Code with Your 

Search for “QR Reader” in Your App Store. 

Smart Phone or Mobile Reader. 


Order Form

Order Form 

Nutrient Size Qty Total 

ME Prime 1 kg 

ME Prime 10 kg 

ME Complete-TR 1 kg 

ME Complete-TR 10 kg 

ME Boost-TR 1 kg 

ME Boost-TR 10 kg 

ME Powder 5 kg 

ME Powder 25 kg 

ME Trace 100 g 

ME Trace 1 kg 

ME Oenos 1 kg 

ME Oenos 25 kg 

Enzymes Size Qty Total 

Vinozyme FCE 250 g 

Novoclair Speed 250 g 

Vinozyme Vintage FCE 250 g 

Vinozyme Process 2 kg 

Vinozyme Process 10 kg 

Ultrazyme 100 G 100 g 

VinoClear Classic 4 L 

VinoCrush Classic 4 L 

VinoTaste Pro 250 g 

Novarom Blanc 100 g 

Tannins Size Qty Total 

Grap’tan V 1 kg 

Grap’tan E 1 kg 

Grap’tan S 1 kg 

Grap’tan PC 1 kg 

MISC Items Size Qty Total 


(Minimum order amount $25) 

Total

You may place your order online for select items at www.gusmerwine.com 

or call your local Gusmer office. 

Supplemental technical information is available online. 

Download our order form at www.gusmerwine.com. 

Credit Cards: 

We accept Visa and MasterCard. 

Terms of Sale: 

Our terms are Net 30 days for established accounts. 

For those without an account, cash or credit cards 

are welcome. 

Return Policy: 

We offer credit if products are returned unopened, 

undamaged within 15 days of shipment. Please call 

for RA # (return authorization number). A 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 will 

ship from the closest location holding the requested 

inventory. 

Shipping: 

Most orders are sent via UPS. For more detailed 

information about UPS services and restrictions, go 

to www.ups.com. Larger shipments are shipped by 

common carrier. 

Hazmat Information: 

Hazardous materials are shipped the most 

economical way possible in accordance with carrier 

and DOT regulations. Prices normally include 

packaging; however, special packing charges 

may be added for hazardous materials. Because 

of federal and international Hazmat shipping 

regulations, special DOT-approved shipping 

boxes and additional paperwork are involved in 

shipping all chemicals marked “HM.” For this 

extra handling, UPS charges a $25 surcharge for 

each Hazmat ground parcel. Only one Hazmat 

class may be included in each parcel. If an order 

contains items in more than one Hazmat class, 

each class must go in a separate package, each 

with a separate Hazmat surcharge. 

NOTES: 

All carbon must be shipped by truck. UPS will not 

handle it. 

Gusmer Enterprises, Inc., puts forth this catalog 

in good faith but makes no guarantee, expressed 

or implied, concerning the use or misuse of the 

products or data listed within. 

Prices and Product offering subject to change 

without notice. 

www.gusmerwine.com 

Information

Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

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