Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

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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 10 2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog 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 S. cerevisiae, T. delbrueckii, K. thermotolerans S. cerevisiae, K. thermotolerans S. cerevisiae T. delbrueckii K. thermotolerans P. kluyveri Varietal Character Varietal Character Varietal Character Varietal Character & Esters Varietal Character Varietal Character Esters Neutral Varietal Character & Mouth-feel Varietal Character & Esters Esters Neutral Neutral Mouth-feel, Lower alcohol perception Mouth-feel, Lower alcohol perception 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 16.2 g/L sugar for 1% alcohol 16.5 g/L sugar for 1% alcohol 16.2 g/L sugar for 1% alcohol 16.2 g/L sugar for 1% alcohol 16.2 g/L sugar for 1% alcohol 16.5 g/L sugar for 1% alcohol 16.5 g/L sugar for 1% alcohol 16.3 g/L sugar for 1% alcohol 16.4 g/L sugar for 1% alcohol 16.5 g/L sugar for 1% alcohol 16 g/L sugar for 1% alcohol 16.5 g/L sugar for 1% alcohol 17.0 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 17.7 g/L sugar for 1% alcohol 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 Neutral to Killer Neutral to Killer Killer Neutral to Killer Killer Neutral to Killer Killer Killer Neutral to Killer Neutral to Killer Neutral to 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 www.gusmerwine.com 11 yeast reference Guide
Page 2 and 3: Introduction Welcome to the 2012 -
Page 4 and 5: Introduction Table of Contents Info
Page 6 and 7: Yeast Chr. Hansen Non-Saccharomyces
Page 8 and 9: Yeast Chr. Hansen yeast Strains Mix
Page 10 and 11: Yeast DSM yeast Strains Fermivin 50
Page 14 and 15: ML bacteria & ML Nutrients Chr. Han
Page 16 and 17: ML bacteria & ML Nutrients Chr. Han
Page 18 and 19: ML bacteria & ML Nutrients Applicat
Page 20 and 21: yeast Nutrients MicroEssentials TM
Page 22 and 23: yeast Nutrients Yeast Strain Sensor
Page 24 and 25: yeast Nutrients MicroEssentials TM
Page 26 and 27: Enzymes Enzyme Selection (cont.) Vi
Page 28 and 29: Enzymes Chr. Hansen Lactizyme Using
Page 30 and 31: Cellar Chemicals DSM Claristar ® T
Page 32 and 33: tannins Ferco tannins Located in th
Page 34 and 35: Cellar Chemicals Cellar Additions C
Page 36 and 37: Oak Granular Oak Infusion bags Get
Page 38 and 39: Oak Application Notes for Oak Produ
Page 40 and 41: Filtration Gusmer Enterprises Cellu
Page 42 and 43: Filtration Application Notes for Sh
Page 44 and 45: Filtration EMD Millipore Popular Gr
Page 46 and 47: Filtration Application Notes for Mi
Page 48 and 49: Filtration Bucher Vaslin Cross Flow
Page 50 and 51: Wine Hose High Quality Wine Hose Co
Page 52 and 53: Microbiology Culture Media and Petr
Page 54 and 55: Microbiology Millipore Culture Medi
Page 56 and 57: Lab Equipment FOSS OenoFoss tM Inst
Page 58 and 59: Lab Equipment Labware Item Comments
Page 60 and 61: Lab Equipment Packaged Kits for Spe
Page 62 and 63:
Analytical Services Chemical and Mi
Page 64 and 65:
Analytical Services General Juice/W
Page 66 and 67:
Analytical Services Microbiological
Page 68 and 69:
English to Metric to English Calcul
Page 70 and 71:
Order Form Nutrient Size Qty Total
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Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

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