Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

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Enzymes Enzyme Selection (cont.) Vinozym ® Vintage FCE 250 g dose rate: 27-36 g/ton Micro-Granulate 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 For Popular Premium White, Blush and Red Wines • 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 Micro-Granulate 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 • Purified to control cinnamyl esterase activity (preserves delicate aromas) 24 2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog VinoClear ® Classic 25 L dose rate: 10-14 ml/ton Liquid Enzyme For Popular Premium White, Blush and Red Wines • 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 Micro-Granulate 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
Application Notes for 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 www.gusmerwine.com 25 Enzymes
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 12 and 13: yeast reference Guide yeast referen
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 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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