Gusmer

Gusmer

knows

Beer

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

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

For processing aids, filters, instruments, and production equipment, Gusmer maintains the finest materials and systems from the most respected names in the industry. And all are backed by Gusmer’s commitment to provide the most knowledgeable and professional service.

For more information about Gusmer, visit our website at www.gusmerbeer.com or contact your local Gusmer representative.

Gusmer knows beer.

Service with Knowledge ®

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

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

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

E-mail: sales@gusmerenterprises.com Website: www.gusmerbeer.com

Gusmer Enterprises, Inc. Product List

Processing Equipment & Instruments *Aber Yeast Monitor - Inline and Laboratory Model measuring concentration of live yeast cells *Canongate (Crisp) Mashing Bath Laboratory Equipment Hydrometers, Glassware, Scales, pH Meters, and other Lab Equipment

*Schmidt-Seeger Malt and Rice Mills, Cleaners, Graders, and Malting Equipment Seitto Filter Housings - Designed for lab-scale and small-scale filtration production trials.

Available in 2", 3.5", 7", and 13.5".

Strahman Cleaning Equipment Thermo Process Analytical Instruments

Continental-Contitech Purple Snake Hose Perlick Company - Stainless Steel Fittings *Ponndorf Spent Grain Presses, Conveyors, Dryers and Yeast Dryers

Volckening, Inc. - Spare Parts for Filling and Packaging Machines Zahm & Nagel CO2 Measuring Equipment

*Technical Services Available

Filtration Media & Process Aids AB Vickers - Isinglass, Kettle Finings, Yeast Food, Anti-Oxidant, Silicon Antifoam

Gelatin (granular, liquid, hydrolyzed)

CARBAC® - Activated carbon sheets for color and odor removal

Millipore Filter Cartridges and Housings

Gusmer Matrix Filter Sheet Series (Standard and low soluble iron) CELLU-FLO Fiber Filter Aids Natural and charge modified cellulose fibers CELLU-STACK® Filter Housings

Irish Moss

Novozymes - Enzymes for beer, distilling, wine and juice processes Oak Barrel Alternatives Oak-Mor® and Oak Avantage® - Available in American varieties PQ Beer Stabilizers (BRITESORB® A100 and D300 silica gel)

CELLU-STACK® Filter Elements White Star Filter Paper D.D. Williamson Caramel Coloring

Line Card - 03/08

2009-2010

Gusmer Enterprises Wine Products Catalog

1924

vice with Knowle ars of Ser e dge 速 Y 5 8 Celebrating

2009

Introduction

Welcome to

GusmerEnterprises, Inc. We’re proud to be celebrating our 85th anniversary of service to you, our valued customer! Our dedication to Service with Knowledge® means that we’re committed to providing superior customer service and unsurpassed technical expertise – it’s been our way of doing business since 1924.

Gusmer Knows Wine

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

• Comprehensive, dependable support

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

We wish you a very successful vintage.

— Your Friends at Gusmer Enterprises, Inc.

• Decades of winemaking experience and exceptional product knowledge combined with technical expertise

• Superior customer service

R&D and Application Support Labs • The Gusmer Enterprises R&D staff is experienced in filtration development and design, analytical testing, microbiology and material science.

• Our Application Support Labs are equipped with the latest analytical instrumentation and filtration test equipment, and our technical staff supports customer sample requests and new application developments.

• We support your testing needs, make filtration application recommendations, and qualify new materials for your winemaking requirements.

Gusmer Analytical Services • Microbiological Analysis from The Wine Lab® • Hands-on, practical knowledge of the most current analytical methods

Cover photo courtesy of Wine Institute of California 2009 Gusmer Enterprises, Inc. Wine Products Catalog

• From grape evaluation to juice analysis and throughout the winemaking process, right up to post-bottling stability assurance, Gusmer Enterprises is your technical partner. www.gusmerwine.com

Introduction

Table of

Contents

Information Inside Sales, Locations, Ordering, and Shipping . . . . . . . 2-4

NEW PRODUCT! See page 52

OenoFossTM Instant Quality Control Made Easy

FEATURED PRODUCT! See page 16

MicroEssentialsTM ”Time-Release” Nutrients

Products Yeast Chr. Hansen Yeast Strains . . . . . . . . . . . . . . . . . . . . . 5-7 DSM Yeast Strains. . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9 Summary of Yeast Strain Suggestions . . . . . . . . . . . . . 10 Ferco Tannins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 ML Bacteria & ML Nutrients Quality Parameters and Bacteria Strains . . . . . . . . 12-15 Nutrients A New Concept in Yeast Nutrition…Time Release. . . 16 MicroEssentials Yeast Fermentation Nutrients . . . . . . 17 MicroEssentials Product Line. . . . . . . . . . . . . . . . . . . 18 MicroEssentials Nutrient Addition Charts . . . . . . . 19-20 Enzymes Novozymes Enzymes . . . . . . . . . . . . . . . . . . . . . . 21-24 Application Notes for Enological Enzymes . . . . . . . . 25 Chr. Hansen Lactizyme . . . . . . . . . . . . . . . . . . . . . . . 26 Cellar Chemicals Package Sizes — Choose 1kg, 5kg, or Sack Size . . . . 27 Divergan® F (PVPP) from BASF . . . . . . . . . . . . . . . . . 28 Prevention and Treatment for Pinking in White Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Cellar Additions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Oak Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31-33 Filtration Gusmer Matrix Filter Sheet Series. . . . . . . . . . . . . 34-36 Millipore Filter Cartridges. . . . . . . . . . . . . . . . . . . 37-40 BevlinerTM Single and Multi-Round Housing . . . . . . . 41 Bucher Vaslin Cross-Flow Filters & Reverse Osmosis Equipment . . . . . . . . . . . . . . . . . . . . . . 42-43 Cellu-Flo Fiber Filter Aids . . . . . . . . . . . . . . . . . . . . . 44 Microbiology Millipore Process Monitoring Tools . . . . . . . . . . . 45-48 Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice . . . . . . . . . . . . . . . . . . . . . . . . 49 Lab Chemicals Common-Use Lab Chemicals. . . . . . . . . . . . . . . . 50-51 Lab Equipment OenoFoss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Labware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53-57 Packaged Kits for Specific Tests . . . . . . . . . . . . . . . . . 58

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

English to Metric to English Calculations Prices and product offerings subject to change without notice

Conversion Calculations & Addition Formulas . . . . . . . . . 65

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66-67 1

Information

Information Inside Sales, Locations, Ordering and Shipping Inside Sales

Locations:

East Coast

West Coast

Marge Shackell (Mountainside, NJ) – 908.301.1811 x223 mshackell@gusmerenterprises.com

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

Midwest Debbie Fenske (Waupaca, WI) – 715.258.5525 x144 dfenske@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: East/Central/Midwest US/Canada Kathleen Bollack (Beaufort, SC) – 843.525.6249 kbollack@gusmerenterprises.com

Southwest USA (NV, AZ, NM, UT, CO, TX, LA, OK, Southern CA) Bill Merz (Bakersfield, CA) – 661.392.1003 bmerz@gusmerenterprises.com

Central & Northern CA Tim Ossun (Fresno, CA) – 559.256.5418 tossun@gusmerenterprises.com

Napa Lauren Sloan (Napa, CA) – 707.224.7903 x110 lsloan@gusmerenterprises.com

Sonoma/Mendocino Counties, CA Dave Gusmer (Napa, CA) 707.224.7903 x102 (Windsor, CA) 707.838.3457 dgusmer@gusmerenterprises.com

Northwest (OR, WA, ID, MT, WY, British Columbia) Ken Stewart (Hillsboro, OR) – 503.647.0937 kstewart@gusmerenterprises.com

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

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

Directions: Napa From Hwy 29: Turn west on Airport Road toward the Napa airport. Turn left on Airpark Road, second driveway on left, first building on right.

Fresno From Hwy 99: Take Ventura exit east. Turn right onto “M” Street. www.gusmerwine.com

Information

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. Order form on following page.

Credit Cards: We accept Visa and MasterCard.

Effective Date: 2/18/08

Most orders are sent via UPS Groundtrac. For more detailed information about UPS services and restrictions, go to www.ups.com. Larger shipments are shipped by common carrier.

Gusmer Enterprises, Inc. promises to use the information entered into our website exclusively for the purpose for which you have provided it. The only personal information we collect is supplied by you, in which you willingly and consciously provide us. None of the information we collect is shared with anyone or any company outside of Gusmer Enterprises, Inc. Upon online purchasing, we require and retain your name, password, e-mail address, billing address, shipping address, telephone number, product(s) ordered, credit card payment information, order number, and IP address. The collection of this information is entirely for fulfilling your order and for communication purposes regarding your order. Upon using our “Contact Us” page, we will ask that you provide your name, telephone number and e-mail for the sole purpose of our staff replying to your inquiry. Should you choose not to provide us with your information online, you will not be able to use our e-commerce or “contact us” services. However, you may still phone any Gusmer office for orders and inquiries (the same privacy policy applies).

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.

For additional security, Gusmer Enterprises, Inc. employs Secure Sockets Layer (SSL) technology for data encryption on all personal information entered online. Unfortunately, like all online sites collecting personal identifiable information, we cannot guarantee that all data transmission will be completely secure. However, Gusmer Enterprises, Inc. promises to do all we can within our control to make sure your sensitive information is handled safely and securely.

NOTES:

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

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

Return Policy: We offer credit if products are returned within 15 days of shipment. Please call for a RA# (return authorization number). 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 and Hazmat Information:

• All carbon must be shipped by truck. UPS will not handle it.

• 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.

www.gusmerwine.com

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.

2009 Gusmer Enterprises, Inc. Wine Products Catalog

3

Order Form

Customer Order Form Contact Name:

Date:

Account Name:

Is this a New Account?

Current Billing Address:

Shipping Address:

Phone Number:

I would like this shipping address to be used for this order only Purchase Order Number:

Fax Number:

Qty.

Size

Same as Billing:

Description

Cost/Unit

(Minimum order amount $25) Please indicate how you want your order handled: ___ I will pick up my order on: ___ Ship my order on this day:

Total

Total

Pay by Credit Card (Visa or MasterCard): Card number:

__________________________

Exp. date: ______________________________ Name on Card: __________________________

Ship Via: ___ UPS Ground

___ UPS Next Day Air

___ UPS 3 Day Air

___ Other (Please specify below)

___ UPS 2 Day Air

___________________

Use this email address for UPS shipping & tracking confirmation:

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

Yeast

Chr. Hansen

Yeast Strains

HARMONY.nsac, SYMPHONY.nsac, MELODY.nsac, RHYTHM.nsac

The finest hour of non-Saccharomyces yeast in winemaking Most alcohol fermentations today are performed using commercial yeast products consisting of a single yeast species, Saccharomyces cerevisiae. However, many winemakers know that natural (wild) fermentations can result in wines with more complexity and improved flavor.

In natural (wild) alcoholic fermentation, there may be many active species of non-Saccharomyces yeasts, which dominate the yeast population. Some of these impart positive attributes to the wine, while others can cause detrimental effects. At the start of fermentation, S. cerevisiae is barely detectable (Figure 1), but as the fermentation progresses, S. cerevisiae eventually becomes dominant, outcompeting the non-Saccharomyces species because of better adaptability to such environmental elements as O2 and increasing ethanol concentration. While the Saccharomyces yeasts are in low numbers at the beginning of fermentation, the nonSaccharomyces strains have the chance to do their work. One might say that the non-Saccharomyces

species have their finest hour at the beginning of a spontaneous alcoholic fermentation.

When the temperature is initially low and kept low during fermentation — or because of a delay in the growth and consequent heat generation by S. cerevisiae (as seen in Figure 1), the nonSaccharomyces populations are present for an extended period.

This may explain why winemakers experience enhanced flavor development when fermenting at lower temperatures, simply giving the non-Saccharomyces species more time to grow and enhance the flavor development. In an uncontrolled fermentation, however, various species of indigenous non-Saccharomyces yeast may be present, giving an

Fig 1. Spontaneous alcoholic fermentation

undesirable flavor impact. The flavor development depends on the yeast species present and the chemical and physiological conditions prevailing.

When adding controlled populations of S. cerevisiae, Torulaspora delbrueckii, and Kluyveromyces thermotolerans (preselected for their enhanced flavor impact) in high cell numbers to a grape juice (Figure 2), these three species will be the dominant strains, compared to the spontaneous fermentation shown in Figure 1. As in the spontaneous fermentation charted in Figure 1, T. delbrueckii and K. thermotolerans are best at the beginning of fermentation, before they are outcompeted by S. cerevisiae, which then completes the fermentation.

Fig 2. Grape juice inoculated with HARMONY.nsac

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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

5

Yeast

Non-Saccharomyces Yeast Blends…A New Frontier in Yeast Get the Complexities of Wild Fermentations Without the Risk Explore a whole new world of expression in your wines.

There are hundreds of Saccharomyces yeast products available on the market; and while there can be some minor differences between them, it’s the nonSaccharomyces yeast blends that open up a whole new spectrum of possibilities for varietal expression, complexity and mouth feel. Chr. Hansen’s non-Saccharomyces yeast blends are gathering a dedicated following in the industry.

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

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

Chr. Hansen’s range of four mixed cultured products contains different ratios of selected strains of Kluyveromyces thermotolerans and Torulaspora delbrueckii, mixed with Saccharomyces cerevisiae.

—A winemaker from Langedoc, France “Chr. Hansen’s RHYTHM.nsac yeast showed very well in our Syrah yeast trials. For the second consecutive year, this yeast added fruit, complexity, and structure over the other yeast strains, and the differences became even more pronounced as the wines aged.”

SYMPHONY

RHYTHM

HARMONY

MELODY

—A California winemaker

SYMPHONY.nsac An 80:20 blend of Saccharomyces cerevisiae and Kluyveromyces thermotolerans that carries out a safe and reliable alcoholic fermentation, enhancing the aroma and flavor of the wine. This blend produced more fruity and complex wines in the tested varieties of Chardonnay, Pinot Noir, Riesling, Shiraz, and Cabernet Sauvignon.

HARMONY.nsac An 80:10:10 blend of Saccharomyces cerevisiae, Kluyveromyces thermotolerans, and Torulaspora delbrueckii that offers the enhanced benefit of these

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

RHYTHM.nsac A 60:40 blend of Saccharomyces cerevisiae and Kluyveromyces thermotolerans for even more elevated effect from the non-Saccharomyces yeast. An ideal candidate to add fruit, complexity and mouth feel to full bodied, high alcohol red wines.

MELODY.nsac A 60:20:20 blend of Saccharomyces cerevisiae and Kluyveromyces thermotolerans and Torulaspora delbrueckii. Similar characteristics to the HARMONY.nsac, but with the elevated effect geared towards today’s robust red wines. One of the most popular selections in the mixed-culture range!

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Yeast

MERIT.ferm

The graphs below depict the effect of SO2 production by two different commercial strains of yeast in duplicated controlled trials with the same wine.

A new strain selected especially for fermentation of red wines with a potential of high alcohol (up to 17%). This strain’s proven superiority for high-alcohol red wines makes it a perfect partner for the new malolactic culture for high-alcohol wines, Viniflora® CH-16. This is a very strong combination for fast and effective malolactic fermentations under difficult conditions. Suggested grape varieties include Cabernet Sauvignon, Merlot, Shiraz, Carignane, Grenache, Tempranillo, Zinfandel, and Petite Syrah.

For high-alcohol reds

These trials confirm that even relatively small amounts of SO2 produced by yeast can have a detrimental effect on the malolactic fermentation. All of Chr. Hansen’s premium yeast strains are screened to have good fermentation kinetics, produce a complex range of flavors and aromas suitable for the best wines, and have perfect synergy with malolactic bacteria.

Malic acid g/L

Log CFU/ml

Malic acid g/L

Winemaking is an integrated process, and the yeast used for primary fermentations can have a profound effect on the success of malolactic fermentations. Many commercial yeast strains inherently produce different levels of SO2 as a result of their metabolism – sometimes as high as 20 ppm. As SO2 is a known inhibitor of malolactic bacteria (even total SO2 inhibits ML bacteria), it’s important to choose a yeast strain which is completely compatible with malolactic bacteria if the wine will

ultimately be put through malolactic fermentation.

Log CFU/ml

Effect of SO2 Production by Yeast on Malolactic Fermentation

Figure 1

Figure 2

In Figure 1, the commercial yeast is Chr. Hansen’s MERIT.ferm, which produced 0 ppm SO2 and resulted in a malolactic fermentation of 22 days with Viniflora Oenos and 28 days with CH-35.

In Figure 2, the commercial strain tested produced 17 ppm SO2 and resulted in a malolactic fermentation of over 40 days.

Discounts available for larger volumes.

Hansen Yeast Strains

Pack Size

Price

MERIT.ferm

500 g 20 x 500 g

$ 27.00 each $ 469.80 case of 20 x 500 g

SYMPHONY.nsac

500 g 20 x 500 g

$ 28.84 each $ 535.60 case of 20 x 500 g

HARMONY.nsac

500 g 20 x 500 g

$ 28.84 each $ 535.60 case of 20 x 500 g

MELODY.nsac

500 g 20 x 500 g

$ 28.84 each $ 535.60 case of 20 x 500 g

RHYTHM.nsac

500 g 20 x 500 g

$ 28.84 each $ 535.60 case of 20 x 500 g

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Yeast

DSM

Yeast Strains Fermiblanc® (Arom) & Fermirouge®

Fermichamp®

Cognac (Fermiblanc) and Narbonne (Fermirouge) For: white or red (respectively)

Narbonne, France For: re-inoculating stuck wines, and for tirage

These strains’ specialty is expression of fruity/varietal aromas. Beta-glucanase activity releases fruity or floral grape aromas during fermentation. Well liked and very versatile, these are two of our most popular strains.

Fermiblanc – for aromatic whites, to bring out a floral varietal complexity, or to help out a less aromatic variety. Less tolerant to alcohol than most strains, it can be chilled to leave some residual sugar.

Low H2S production.

Fermivin® Narbonne, France

Fermirouge – for reds, particularly Pinot Noir, Cabernet Franc, and Merlot, where balance is important and fruity/berry aromas are desired. A slower and more even fermenter, it tolerates cooler temperatures than do most red wine yeasts. It has high alcohol tolerance.

Fermicru Range

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

Fermicru LVCB – for aromatic whites, fruity notes of citrus, pear, tropical fruit. It is suited to low-temperature ferments (54°F) and is also used to produce sparkling wine base.

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

Fermirouge & Fermivin

8

Cepage Strains These ultrapremium, specialty French strains were developed by ITV in Bordeaux for use on single-variety fermentations. Some great wines are made with the assistance of these special strains!

These strains have been selected for their unique treatments of white and rosé wines.

Fermiblanc, Fermirouge, Fermichamp, Fermivin

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

Cabernet, Merlot

France (4F9), Chile (LVCB)

DSM Yeast Strains

Fermichamp is our most popular strain for finishing fermentations and restarting stuck wines. It is also used for high-alcohol wines and as a tirage yeast, like other bayanus strains. Listed as fructophilic by the manufacturer, Fermichamp is much more resistant to alcohol than most strains and tolerates higher VA. It is not tolerant to low temperatures.

Pack Size 500 g 20 x 500 g 15 kg

Cabernet (Strain L331) – Enhances varietal characteristics of Cabernet Sauvignon, especially aromas of blackberry, chocolate, and tobacco. It improves tannin extraction and polymerization, increasing mouth feel and producing well-rounded wines. Best at 77°-86° F. Merlot (Strain 4882) – Increases color extraction and varietal aroma concentration (berries, cherries, spices).

Winemakers who have tried this yeast have reported excellent results. It is a popular red wine yeast.

Price $ 18.15 each $ 307.00 case of 20 x 500 g $ 240.00 per case (1-4 cases) Inquire for larger quantities

Fermicru 4F9, Fermicru LVCB, Fermicru VR5

500 g 20 x 500 g

$ 28.95 each $ 507.00 case of 20 x 500 g

Cepage Strains (Cabernet/Merlot)

500 g 20 x 500 g

$ 28.95 each $ 507.00 case of 20 x 500 g

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Yeast

Fermichamp

ÂŽ

The undisputed champion at restarting and completing fermentations There is an array of causes behind stuck and sluggish fermentations that makes these problems quite unpredictable and frustrating. Sugar utilization and high alcohol levels are two major contributing factors.

During wine fermentation glucose is fermented at a faster rate than fructose due to the glucophilic nature of Saccharomyces cerevisiae yeast. Since there are equal amounts of glucose and fructose in juice, the glucose is used up first, creating an imbalance and potentially a stuck or sluggish fermentation. To compound things further, in the above scenario there is typically a high level of ethanol for the yeast to try to survive in.

There is one solution that has risen above the rest — Fermichamp by DSM. DSM’s Fermichamp (INRA 67J) has the specific ability to metabolize fructose in high alcohol conditions.

These attributes have made Fermichamp the undisputed champion for dealing with sluggish fermentations and restarting stuck fermentations.

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

See our website for additional information on restarting stuck/sluggish fermentations.

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Yeast

Summary of

Yeast Strain Suggestions Grape/Style/Conditions White Wines Chardonnay standard fermentation full bodied, barrel fermented fruity, some residual sugar retained Sauvignon Blanc Gewürztraminer, Muscat, Riesling, Chenin Blanc some residual sugar retained fermented dry and aromatic Viognier Pinot Grigio fruity (pear, melon) crisp, grassy, mineral Non-Vinifera Whites fruity, some residual sugar dry Red Wines Cabernet Sauvignon Cabernet Franc Merlot Pinot Noir Shiraz/Syrah Tempranillo Zinfandel Other Reds non-Vinifera reds high alcohol reds Special Styles and Fruit Wines Rosé, Blush, Blanc de Noirs Sparkling Apple, Berry, Cherry, Other Fruit dry some residual sugar Troubled Fermentations History of difficult fermentations Restarting stuck fermentations 10

2009 Gusmer Enterprises, Inc. Wine Products Catalog

This table presents general suggestions for yeast strains based on the grape, wine style or fermentation conditions. These suggestions highlight some of the yeast’s popular applications and are not meant to be restrictive or inflexible. For more information, please contact your Gusmer representative or go to www.gusmerwine.com.

Yeast

SYMPHONY, Fermiblanc, Fermichamp Fermicru LVCB, SYMPHONY, Fermicru 4F9 Fermiblanc, HARMONY Fermicru 4F9, HARMONY Fermiblanc SYMPHONY, Fermicru 4F9 Fermicru 4F9, Fermicru LVCB SYMPHONY, Fermicru 4F9, Fermicru LVCB HARMONY Fermiblanc, SYMPHONY, Fermicru LVCB Fermicru 4F9, HARMONY MELODY, RHYTHM, MERIT.ferm, Cepage Cabernet, Fermicru VR5 Fermirouge, MELODY, Fermicru VR5 MERIT.ferm, HARMONY, RHYTHM, Cepage Merlot, Fermicru VR5 SYMPHONY, HARMONY, Fermirouge, Fermicru VR5 MERIT.ferm, SYMPHONY, HARMONY, MELODY, Cepage Merlot MERIT.ferm, MELODY, Fermicru VR5 MERIT.ferm, MELODY, Fermirouge, HARMONY, RHYTHM Fermirouge MERIT.ferm, RHYTHM, MELODY, Fermichamp Fermirouge, Fermicru 4F9, HARMONY, SYMPHONY Fermiblanc, Fermichamp, Fermicru LVCB MERIT.ferm, Fermichamp, Fermirouge, Fermiblanc Fermiblanc, Fermichamp, HARMONY Fermichamp, MERIT.ferm Fermichamp, MERIT.ferm www.gusmerwine.com

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® E: Grape tannins for use during aging.

Grap’tan® V: Grape tannin for use during vinification.

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

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 aid in protein stabilization (white wines).

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

“We were pleased with the results on our reds using Grap’tan V in combination with other tannin during fermentation. The mouth feel was balanced, adding the desired structural component and achieving the color stabilization we sought. Grap’tan V’s performance was superior to other comparable tannins we have used in the past. We will continue to use Grap’tan V.” —California Winemaker

Item / Description

Price for Each

Grap’tan V

$176.90 / kg

Inquire for qty discount

Grap’tan E

$176.90 / kg

Inquire for qty discount

Grap’tan S (Note: package size 500 g)

$169.10 / 500 g

Inquire for qty discount

Grap’tan PC (Note: package size 500 g)

$123.49 / 500 g

Inquire for qty discount

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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.

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)

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ML Bacteria & ML Nutrients

Quality Parameters of

Commercial ML Bacteria Know What You Are Buying Critical parameters for malolactic fermentation and the quality of commercial bacteria products Not all strains of Oenococcus oeni are the same. For example, some strains are more tolerant than others to low pH and alcohol. That tolerance depends partly on the natural capabilities of the strain and also, more importantly, the production process that it has undergone — i.e., whether it has been produced in a manner by which the cell wall has been adapted to enter the harsh environment of a typical 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 correct production parameters are not applied, the cells could be damaged or dead.

It is, therefore, important to make the right choice when selecting a commercial bacterial product. There are many commercial products available. How do you determine the quality of each of these products?

The quality of most bacterial products available is currently determined by counting the number of cells originally in the pouch. But when you are ready to use the product, are these live cells, or are they damaged or even dead cells?

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

Only Chr. Hansen does this!

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ML Bacteria & ML Nutrients

Chr. Hansen FreezeDried ML Cultures With Chr. Hansen direct inoculation cultures of Oenococcus oeni (formerly Leuconostoc oenos), NO starter preparation is needed. Just add the product in dry form to must or wine.

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

Unopened packets last at least three years in your freezer.

Viniflora® Oenos – has been selected for its overall exceptional performance and ability to perform fast and clean malolactic fermentation in most wines. This strain can be used in both red wine and white wine and has a clean and classic flavor profile. It has an excellent all-round tolerance towards pH, alcohol, temperature, and SO2.

Viniflora® CH-35 – has been selected for its superior performance and capability to perform malolactic fermentation in difficult white wines.

This strain is the perfect match for rosé and white wines, but can also be used with success in red wines.

It has a good tolerance to low pH and high levels of SO2.

Viniflora® CH-16 – A strain specifically selected for its consistency in conducting fast malolactic fermentation in high-alcohol red wines (up to 16%) with a pH value above 3.4. It has a very high fermentation speed and a low production of volatile acidity.

and white wines with low pH and high alcohol levels. It also performs well at lower temperatures. CH-11 is only available in the mediumsized package.

Nutrients for Malolactic Bacteria MicroEssentialsTM Oenos 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.

Some Oenococcus oeni strains reportedly require as few as four amino acids, while other strains demand all nineteen amino acids for growth (Manca de Nadra et al., 2003). 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. Nutritional depletion can cause sluggish malolactic fermentations or can even stall them.

Due to the complex nutritional requirements of malolactic bacteria and the relatively harsh medium for growth, minimizing nutritional stress is important. In addition to amino acids and peptides, which are the most influential nitrogen sources required for malolactic bacteria growth, B-complex vitamins are especially important.

MicroEssentials Oenos was developed specifically for malolactic bacteria. It contains a diverse blend of organic protein sources (no inorganic nitrogen source, since bacteria cannot utilize it), vitamins and minerals.

MicroEssentials Oenos is strongly recommended for white wines and red wines that present challenging conditions (i.e. high SO2, high alcohol, low pH) or varietal wines that are notoriously difficult to put through malolactic fermentation — such as Merlot and Zinfandel.

Reference: Manca de Nadra, M.C., M.E. Arena, and F.M. Saguir. 2003. Nutritional requirements and amino acids utilization by lactic acid bacteria from wine – A short review. Food, Agriculture & Environment. 1:76-79.

Discounts available for larger volumes.

Viniflora® Oenos

Pack Size

Qty (Packs)

CH-35 & CH-16

Small (For up to 66 gal / 250 L)

1/2 box (5 pks) $ 62.45 / 5 pk 1-4 boxes (10 pks) $ 113.60 / box 5+ boxes Inquire

$ 73.85 / 5 pk $ 136.30 / box Inquire

Medium (For up to 660 gal / 2,500 L)

1-4 packs 5-9 packs 10+ packs

$ 62.57 / pk $ 56.82 / pk Inquire

$ 73.87 / pk $ 68.18 / pk Inquire

Large 1-9 packs (For up to 10+ packs 6,600 gal / 25,000 L)

$ 486.93 / pk Inquire

$ 561.84 / pk Inquire

CH-11

$ 73.87 / pk $ 68.18 / pk Inquire

NEW! Viniflora® CH-11 – A new

ML Nutrients

Suggested Dose

Pack Size

Price per Unit

strain for direct inoculation that is particularly well adapted for malolactic fermentation of red

MicroEssentials Oenos

5 g / hl (0.2 g / gal)

25 kg pack 1 kg pack 100 g pack

$ 612.50 each $ 32.47 each $ 8.90 each

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ML Bacteria & ML Nutrients

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 that all of those cells must survive the 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 (see “Quality Parameters of Commercial ML Bacteria” article on page 12).

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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 slow-growing organism and can be outcompeted by other, undesirable, bacteria (Lactobacillus, Pediococcus, etc.). Ultimately the quality of the wine can be affected, and at the very least the fermentation will be drawn out by days, weeks, or possibly months, tying up tank space, requiring 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 in preparing the cultures to adapt.

Chr. Hansen is the world’s leader in bacteria preparations for food cultures, with a wide-ranging strain bank and extensive expertise. The Viniflora strains were selected and

adapted specifically to meet the varied conditions of wine parameters and the high standards of winemakers.

Wine Parameters SO2, 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.

SO2 Be aware of the toxic effect of SO2 on malolactic bacteria and keep the addition to a minimum. In general, lower is better, with the maximum TSO2 at 30-70 ppm depending on the strain of bacteria and the type of wine (see chart on page 15). Some strains of yeast (especially Saccharomyces bayanus) produce high levels of SO2 during alcoholic fermentation. Choosing an MLfriendly strain of yeast, which produces minimal amounts of SO2, will help to assure your malolactic fermentation.

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ML Bacteria & ML Nutrients

pH

Alcohol

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.

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%).

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.

Temperature

Storage

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

Characteristics

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.

Chr. Hansen Strain

Wine Type

Biogenic Amines

Viniflora® Oenos

Red or White Wines

High Fermentation Speed, Clean and Classic Flavor Profile, Low VA Production

Does Not Produce Biogenic Amines

40 ppm (white) 70 ppm (red)

3.3

14%

62-77°F

Viniflora® CH-35

White Wines

Outstanding Tolerance to Does Not Produce Lower pH and Higher SO 2 Biogenic Amines Levels, Clean and Fruity Flavor Profile, Low VA Production

50 ppm (white)

3.0

14%

62-77°F

Viniflora® CH-16

Red Wines

Does Not Produce Biogenic Amines

70 ppm (red)

3.4

16%

62-77°F

Viniflora® CH-11

Red or White Wines

Outstanding Tolerance to High Alcohol Levels, Clean and Classic Flavor Profile, Low VA Production Outstanding Tolerance to Lower pH, Lower Temperature and Higher Alcohol Levels. SO2 Sensitive

Does Not Produce Biogenic Amines

30 ppm (red or white)

3.0

15%

57-77°F

Total S02

*Recommended Parameters Minimum pH Alcohol Temperature

*These inhibitory factors act in synergy.

Individual tolerances are valid only if other conditions are favorable.

SO2 Total

Culture Range

pH

Alc. %

Viniflora oenos Viniflora CH-35 Viniflora CH-16 Viniflora CH-11

T (°C)

Max. 25°C

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Nutrients

A New Concept in

Yeast Nutrition...

Time Release 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 or prevent formation of hydrogen sulfide, acetic acid, ethyl carbamate, other unwanted metabolites, and improve aroma and flavor profiles. Moreover, timing of nutrient addition is equally important. 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 to later generations of yeast. Consistent levels of nitrogen should be supplied throughout the exponential phase where yeast cells use nitrogen for biomass production. After mid-fermentation, only minimal amounts of nutrients are required for cell maintenance.

Time Release – The Solution to “Multiple Additions” Vitamins, minerals, and medications have been supplied via sustained- or time-release delivery systems for decades by way of pharmaceuticals and nutriceuticals.

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 midfermentation.

“We were satisfied with MicroEssentials-Complete TR tablets last harvest for two reasons. First, was the decrease in the dose and the requirement for additional nutrient dosing during fermentation. With just one application of ME-Complete in the first stage of the process, the yeasts were able to complete the fermentation avoiding any risk of sluggish or stuck wines. Second, the ME-Complete came in an easy to use form (tablets).

Additions and storage were simple. They do not need be dissolved in water and do not accumulate in the bottom of the tanks, reducing cellar tasks like weighing the product or cleaning up a powdery mess.”

— Enologist/Cellar Master, Central Coast, California 16

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Nutrients

MicroEssentials™ Yeast Fermentation Nutrients Gusmer’s MicroEssentials yeast nutrient offering is a complete range of yeast nutrients, with multiple products designed to accommodate different winemaking practices. It’s the first range of yeast nutrients to offer “time release” technology – automatically supplying key nutrients to the yeast in a sustained manner, thus assuring timely supplementation and proper management of the fermentation.

Nutritional Components

Pantothenic acid influences cell viability and fermentation rate through functions including fatty acid, amino acid, and carbohydrate metabolism as well as keto acid oxidation reactions. Studies confirm that pantothenic acid addition eliminates hydrogen sulfide production.

Researchers, industry, and the USDA have evaluated hundreds of samples to determine desirable vitamin ranges for fermentation. The vitamin formulation in MicroEssentials nutrients is based on the latest research.

Proteins (peptides and amino acids)

Minerals

Proteins are essential for all living organisms and contribute to every process within cells. Proteins catalyze biochemical reactions that are vital to metabolism, maintaining cell shape, cell signaling, immune responses, cell adhesion, and the cell cycle. Other than inorganic nitrogen, yeast extract is the single most important contributor of protein in premium fermentation nutrients. Yeast extracts supply peptides, amino acids, sterols, vitamins, and trace elements; however, not all yeast extracts are alike. MicroEssentials yeast nutrients contain a mixture of high quality yeast extracts and concentrated protein from diversified sources.

Appropriate concentrations of minerals are important for good yeast nutrition. Minerals support quick growth, increased biomass yield, and accelerated ethanol production. For example, magnesium is involved in stimulation of synthesis of essential fatty acids, alleviation of inhibitory alkali metals, activation of glycolytic enzymes, regulation of cellular ionic levels, activation of membrane ATPase, metabolic control, growth, cell proliferation, and maintaining membrane integrity and permeability. Magnesium deficiency is responsible for sluggish yeast growth and fermentative activity and causes the formation of acetate at the expense of ethanol. Proper magnesium concentration also provides better alcohol, temperature, and osmotic resistance. In addition to magnesium, 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 contain the essentials required for healthy fermentations.

Vitamins Grape juice contains eight water-soluble, B-complex vitamins that play an important role in yeast metabolism.

These vitamins share the same vitamin group but have distinctively different chemical and biological functions.

Their key function is enzymatic, acting generally as coenzymes or precursors for fully active enzymes. Vitamin deficiency can result in slow alcoholic fermentation or excessive production of hydrogen sulfide.

Two B-complex vitamins, biotin and pantothenic acid, are substantial influencers of yeast metabolism. Yeasts are unable to synthesize biotin but require biotin for cell survival, metabolism, and all carboxylation and decarboxylation reactions. Research confirms insufficient biotin levels lead to sluggish fermentations and lowered ethanol tolerance.

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MicroEssentials is the most advanced yeast nutrient offering on the market, incorporating the latest research in yeast nutrition and time-release technology. Consisting of four different products, the MicroEssentials product line gives winemakers the option of adding simple component supplementation or comprehensive nutrient supplementation in either a powder form or a timerelease form.

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Nutrients

MicroEssentials™ Fermentation Nutrients Discounts available for larger volumes.

Item

Dose Rate

Description

Application

Package

Price

MicroEssentials Complete-TRTM

12 - 96 g / hl (1-8 lbs / 1,000 gal)

Time-release nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals

Highly complex nutrient, ideal for most fermentations - added one time at the beginning of fermentation

10 kg (22 lbs)

$ 194.80

1 kg (2.2 lbs)

$ 22.26

Time-release nutrient supplying higher levels of inorganic nitrogen and lower levels of vitamins and trace minerals

Substitute for DAP when time-release functionality is desired. Can be used alone for easy fermentations or as a supplement to Complete-TR

10 kg (22 lbs)

$ 153.80

1 kg (2.2 lbs)

$ 17.68

A powdered form of yeast nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals

Highly complex nutrient used during fermentation - multiple addition is recommended when adding 2 lbs / 1,000 gal or more

25 kg (55 lbs)

$ 360.00

5 kg (11 lbs)

$ 79.00

Can be used in combination with other products when analysis shows that vitamin or mineral levels are particularly low

1 kg (2.2 lbs)

$ 32.40

100 g (0.22 lbs)

$

Strongly recommended for wines that present challenging conditions high SO2, high alcohol, low pH. See page 13

See page 13 See page 13

MicroEssentials Boost-TRTM

MicroEssentials PowderTM

MicroEssentials TraceTM

MicroEssentialsTM Oenos

12 - 96 g / hl (1-8 lbs / 1,000 gal)

12 - 96 g / hl (1-8 lbs / 1,000 gal)

0.7 - 2.6 g / hl Pure vitamin and (25 - 100 g / 1,000 gal) mineral blend for yeast

5 g / hl (0.2 g / gal)

Diverse blend of organic protein sources, vitamins and minerals developed specifically for malolactic bacteria

9.05

Other Yeast Nutrient Products Available

18

Nutrex 370 Yeast Hulls

1 - 3 lb / 1,000 gal

Yeast hull derived from Saccharomyces cerevisiae

50 lbs

please inquire for pricing

Tastone 154AG Yeast Extract

1/2 - 2lb / 1,000 gal

An autolyzed strain of Saccharomyces cerevisiae

40 lbs

please inquire for pricing

2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Nutrients

MicroEssentials™ Nutrient Addition Chart for Powder Yeast Assimilable Nitrogen (YAN)

Fermentation Conditions (Select those that apply)

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.

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

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

How to Determine Required MicroEssentials 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 3 lbs MicroEssentials PowderTM, 1 lb diammonium phosphate, and 25g MicroEssentials TraceTM per 1,000 gal.

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Nutrients

MicroEssentials™ Nutrient Addition Chart for Tablets How to Determine Required MicroEssentials 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 4 lbs MicroEssentials Complete-TRTM, 3 lbs MicroEssentials Boost-TRTM, and 25g MicroEssentials TraceTM per 1,000 gal.

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Enzymes

Novozymes

Enzymes Enzymes for use in Premium and Ultra Premium White Wine and Blush Wine Production

Enzymes for use in Popular Premium White, Blush and Red Wine Production

Vinozym® FCE:

Vinozym® Process:

A macerating enzyme designed to increase varietal intensity and aroma in premium and ultra premium white wines and blush wines through the selective release of flavor and aromatic compounds in the grape skin. Ideal for Chardonnay, Sauvignon Blanc and White Zinfandel. Purified to control cinnamyl esterase activity, which preserves delicate aromas (no formation of volatile phenols). Allows for more efficient pressing at lower pressures, resulting in higher free-run and first press fractions. Also aids in settling, clarification and filtration. See more detailed information on page 23.

Novozymes’ newest enzyme preparation, Vinozym Process is a macerating enzyme developed for use in popular premium white, blush and red wine programs.

Ideal for short-maturation wines, where maximizing quality and process efficiency is desirable. Vinozym Process increases the extraction of anthocyanins, tannins and aroma compounds in wines where varietal intensity is desirable. Vinozym Process also increases the free-run and first press fraction, resulting in higher quality juice and better economics. Vinozym Process is purified to control cinnamyl esterase side activity. See more detailed information on page 24.

Novoclair® Speed: A pectinase enzyme that is optimized for settling solids quickly prior to fermentation in white or blush juice which leads to lower solids and cleaner fermentations.

Wines treated with Novoclair Speed will have better clarity and more compacted lees. Use Novoclair Speed to protect delicate aromas and produce the highestquality white and blush wines. Novoclair Speed is purified to control cinnamyl esterase side activity.

Enzymes for use in Premium and Ultra Premium Red Wine Production Vinozym Vintage® FCE:

A macerating enzyme formulated for the production of premium and ultra premium red wines. Formulated to release high-quality anthocyanins and tannins from grape skins. Increases the red hues (520 nm) from 10% to 30% and produces a long-term, stable color.

Produces a more desirable phenolic structure and increases intensity and mouth feel. Also aids in settling, clarification and filtration. Vinozym Vintage FCE is purified to control cinnamyl esterase activity, which ensures that the preparation is completely neutral in regards to ethyl-phenols. Vinozym Vintage FCE is a must for maximizing quality in red wines. See more detailed information on page 23. www.gusmerwine.com

Vinozym FCE

Dose

Pack

Price per Pack

18-27 g / ton

250 g

1-10 11-19 20+

$56.45 $51.75 Inquire

Vinozym FCE is typically dosed at the crusher.

Novoclair Speed

9-18 g / ton

250 g

1-10 11-19 20+

$68.67 $62.95 Inquire

Novoclair Speed is typically dosed at the clarification tank or crusher.

Vinozym Vintage FCE

27-36 g / ton

250 g

1-10 11-19 20+

$60.30 $55.28 Inquire

Vinozym Vintage FCE is typically dosed at the crusher.

Vinozym Process

27-36 g / ton

2 kg 10 kg

1-5 1-10 11+

$298.00 $1,253.85 Inquire

Vinozym Process is typically dosed at the crusher.

Vinozym Process replaces Vinozym G.

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Enzymes

Enzyme used with both Red & White Grapes

Enzyme used for Enhancement of Aromas in White Wines

Pectinase Enzyme Ultrazym® 100G:

Pectinase with Betaglucosidase Activity NovaromTM Blanc:

A concentrated pectinase preparation that is exceptionally effective for the degradation of soluble and insoluble pectin. Depectinization of both red and white juices and wines leads to better settling, greater clarification, cleaner fermentations and improved filterability. Also great for all fruit wines. Ultrazym has been a standard in the production of popular premium wines for many years.

A pectinase that contains glycosidase side activity. Frees bound terpenes from terpenyl-glycosides and enhances varietal aroma compounds. Added to newly fermented wines or older vintages as a 10% solution during racking for a contact time of at least one month. A sensory evaluation should be conducted weekly, and when aroma is optimized the enzyme is simply inactivated with bentonite (2 lbs / 1,000 gal). An excellent choice for Riesling, Gewürztraminer, Muscat varieties, Chardonnay, and other white wine varieties.

Enzyme used for Maturation Enhances Maturation of Both Red & White Wines Vinoflow® FCE: Vinoflow FCE is used to accelerate aging on lees, allowing for shorter maturation periods in a tank or barrel. Add Vinoflow FCE just after alcoholic fermentation to aid in the degradation of yeast cell walls, resulting in the liberation of glyco-mannoproteins and the enrichment of colloidal substances. Vinoflow FCE produces silkier textures and fuller wines. A blend of beta glucanase and pectinase, this enzyme also helps with the natural clarification and compaction of lees.

Vinoflow FCE is purified to control cinnamyl esterase activity, thus protecting the aroma of fine wines. Use of Vinoflow FCE requires a one-time petition to the TTB. Contact Gusmer Enterprises for details.

Enzyme used for Clarification & Filtration Enhances Filtration Vinoflow® G: Vinoflow G is a blend of pectinase from Aspergillus niger and beta (1-3,1-6) glucanase from Trichoderma harzianum that is designed to enhance filtration by breaking down larger polysaccharides that can cause filterability issues in wines. Glucans, from yeast cell walls and Botrytis cinerea, and pectin from grapes are classic sources of polysaccharides that can lead to filterability issues. Vinoflow G breaks down glucans and pectin into smaller, more soluble components allowing for better filterability of wines. The enzyme is best added to wines at least 10 days prior to the early stages of filtration. Use of Vinoflow G requires a one-time petition to the TTB. Contact Gusmer Enterprises for details.

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

Ultrazym 100G

Dose

Pack

Price per Pack

9-18 g / ton

100 g

1-10 11-19 20+

$19.58 $19.17 Inquire

Ultrazym 100G is typically dosed at the clarification tank or crusher.

Vinoflow FCE

115 g / 1,000 gal 100 g for whites & rosés 190 g / 1,000 gal for reds

1-10 11-21 20+

$33.15 $31.57 Inquire

Vinoflow FCE is added after alcoholic fermentation.

Vinoflow G

115 g / 1,000 gal 100 g for whites & rosés 190 g / 1,000 gal for reds

1-10 11-21 20+

$33.15 $31.57 Inquire

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

Novarom Blanc

185 g / 1,000 gal 100 g

(for sweeter wines, use 370 g / 1,000 gal)

1-10 11-19 20+

$42.00 $38.50 Inquire

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Enzymes

Macerating Enzymes

Enzyme Must

Control Must

Let Vinozym Vintage® Get Under Your Skin Vinozym Vintage® FCE - Red Grapes: The enzyme activity in Vinozym Vintage FCE takes place just under the very outer cuticle layer of the skin cells. The hypodermic and epidermic layers, located just under the cuticle layer, are rich in tannins and anthocyanins. Vinozym Vintage FCE has the right blend of pectinases to slightly perforate the cell wall structure of these cells, thus releasing more tannins and anthocyanins.

Vinozym Vintage FCE is the result of many years of enological research by Novozymes in their quest to offer the very best macerating enzyme for red wine production.

Macerating enzymes dosed at the crusher are effective at breaking down the cell-wall structure allowing for the gentle diffusion of juice, tannins and anthocyanins early in the maceration period with less mechanical forces.

Gentle handling leads to more supple tannins.

Vinozym Vintage FCE leads to more color and stable color over time. Lush red wines with more color, better structure and mouth feel … Vinozym Vintage FCE is the best for high end red wine production. Vinozym Vintage is purified of cinnamyl esterase and beta glycosidase activity. Let Vinozym Vintage FCE get under your skin!

Cabernet Sauvignon grapes three days into the maceration.

The grapes treated with Vinozym Vintage FCE are releasing more juice and color compounds.

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

Increase Varietal Expression Vinozym® FCE – White Grapes / Blush Wines: There are many aromas and aroma precursors, in addition to tannins and polysaccharides, in the skin cells of white grapes. These compounds lead to the varietal expression that is signature to the wine. Whether you’re making a distinct Sauvignon Blanc or a rich Viognier, Pressing improvement - Trials WEC 2003 - Sauvignon Blanc Total volume, Free-run juice, Press 1, P2, P3

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Vinozym® FCE is the white grape maceration enzyme that will allow for the gentle extraction of aroma and flavor compounds. Add Vinozym FCE at the crusher for higher yields of quality free-run juice and get better clarification before alcoholic fermentation.

Turbidity improvement after pressing - Trials 2003 Sauvignon Blanc

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Enzymes

Improve Yield, Color and Clarity with VinozymŽ Process Vinozym Process – Red Grapes, White Grapes, and Blush Wines: Vinozym Process was developed to be a cost effective macerating enzyme for wineries that have targeted the popular premium wine segment. This segment not only demands quality of product in color, aroma, and taste, but also greater efficiencies in yield and other processing inputs. Vinozym Process is a unique purified enzyme developed specifically to complement these challenges and more!

Figure 1

The increases in yields provided by Vinozym Process are mainly found in the free-run and first press fraction.

This effect of the Vinozym Process on cell wall pectin can be expected to increase yields up to 4% on reds and 7% on whites and blush wines (see Figure 1). You can expect process efficiencies with press cycles being up to 30% faster as well! These increases have a strong impact on the economics of making popular premium wines, but even better on quality with the free-run and first press fractions seeing the greatest benefit from Vinozym Process.

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

Figure 2

Controlling viscosity and turbidity while processing is vitally important when creating wines for the popular premium segment. Vinozym Process can have up to an 80% decrease on turbidity (see Figure 3). This effect is apparent right after fermentation with positive aromas and freshness when compared to a control. What does this mean for the popular premium segment? This means that you do not have to wait as long for your wines to be ready for release. This translates into quicker turn around on your capital and increases in cash flow.

Make Vinozym Process your choice this season for your popular premium products and see the difference it can make!

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

Figure 3

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Enzymes

Application Notes for

Enological Enzymes Storage 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.

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

Rehydration 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

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.

SO2 / 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

Vinozym Vintage FCE, Vinozym Process

Crusher

27-36 g / ton

Maceration

White Grapes Blush Wines

Vinozym FCE Vinozym Process

Crusher

18-27 g / ton

Clarification

Red Grapes

Enhance Color, Release Anthocyanins/Tannins, Improve Structure/Mouth Feel, Liberate Flavor/Aroma Compounds Increase Varietal Intensity, Liberate Flavor/Aroma Compounds, Increase Free-Run and First Press Fraction Improve Settling, Clarification, and Filtration

Ultrazym 100 G

9-18 g / ton

Clarification

White Grapes Blush Wines Red, White, Blush Wines

Settle Solids in Juice Prior to Fermentation, Improve Clarification and Filtration of Wine Accelerate Aging on Lees, Shorter Maturation Period, Release Glyco-mannoproteins, Enrich Colloids, Improve Mouth Feel Release Bound Terpenes to Enhance Varietal Aroma Enhance Filtration, Break Down Beta Glucans

Novoclair Speed

Clarification Tank or Crusher Clarification Tank or Crusher Tank (following alcoholic fermentation)

Aging

Enhance Aroma

White Wine

Filtration

Red, White Wines

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Vinoflow FCE

Novarom Blanc Vinoflow G

9-18 g / ton 115-190 g / 1,000 gal

Tank

185-370 g / 1,000 gal Tank (following 115-190 g / alcoholic fermentation) 1,000 gal

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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, which can create sluggish fermentations and increases in volatile acidity, to control certain aspects of malolactic fermentations (MLF), and to stabilize wines after alcoholic fermentation or when MLF is completed.

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

It is recommended to add Lactizyme to the grape must as early as possible at low levels between 100 and 150 ppm (10-15g/hl). This allows early inhibitions of some of the organisms that cause stuck and/or sluggish fermentations, and increased production of volatile acidity. These low levels of Lactizyme also will control the development 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 approximately 250ppm (25 g/hl) will assist in reducing the bacterial count and bring the volatile acidity under control.

Lactizyme will not inhibit acetic acid bacteria.

Lactizyme and Biogenic Amine Production In general, biogenic amines do not impose any risk for consumers. However, histamine production by bacteria in fermented foods can lead to food spoilage. Histamine is reported to be one of the causative agents for physiological distress and may lead to digestive disturbances. Substances such as ethanol in alcoholic beverages can inhibit the metabolism of histamine and further increase the histamine level in the body.

Histamine then triggers harmful effects referred to as false food allergies, characterized by headaches, itching, nausea, abdominal cramps, vomiting, or even more severe reactions. During recent years large wine retailers in some countries have imposed a maximum of 10ppm histamine in the wine they will purchase and sell.

Yeast and Lactobacilli prior to lactizyme

Yeast and Lactobacilli after lactizyme

Suggested Dose 100-500 ppm = 0.1-0.5 g / L = 0.4-2 g / gal Pack size 100 g 500 g 5 kg

Qty

Price per pack $ 27.38 $ 84.58 $ 845.78 Inquire

Early studies have shown that the formation of histamine 1-19 and other biogenic amines was mainly due to Pediococcus 1 damnosus strains. More recently, however, there have 2+ been new evidences that strains from the genera of Lactobacillus and Oenococcus can also produce histamine. Recent research has shown that Lactizyme is effective in controlling the growth of bacteria which are responsible for biogenic amine production.

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Cellar Chemicals

Cellar

Chemicals Package Sizes – Choose 1kg, 5kg, or Sack Size Note: Multiple-sack discounted prices available. Please inquire.

Chemical / Use Ascorbic acid (for treating H2S)

1 kg $ 25.00 each

Bentonite (multiple uses) Vitiben (hydrates in cool water) Carbon (removes color/odor problems) S51 (deodorizing) KBWJ (for decolorizing/oxidation) ALL CARBON SHIPS BY TRUCK ONLY

5 kgs

Sack

$ 112.50 each

25 kg

Sack Price $ 350.00

Full Sack Only

22.7 kg

$

20.00

Full Sack Only Full Sack Only

18 kg 12.5 kg

$ $

86.00 94.63

Citric acid

$ 43.32 each

22.7 kg

$

96.28

Diammonium phosphate (nitrogen addition)

$ 40.95 each

22.7 kg

$

79.30

$ 24.00 each Full Sack Only Full Pail Only

25 lbs 55-lb pail

5 or more bags $ 33.10 / bag $ 67.30 / bag

Inquire for larger qty

Gelatin (fining agent) Silverleaf (ultra-pure leaves) 1-lb units Granular 100 Bloom Gelsol (liquid gelatin) 55-lb pail Isinglass (sold in 1-lb bags) Flocced Drifine (20-min prep time)

$ 26.00 each

1 bag $ 41.93 / bag $ 79.44 / bag

Kolorfine® (caseinate fining agent) Kolorfine® Plus (caseinate/PVPP compound)

$ 169.25 $ 294.65

22.7 kg

Inquire

20 kg

Inquire

Malic acid (acid addition)

$ 30.24 each

Potassium bitartrate (cream of tartar)

$ 37.80 each

25 kg

Potassium carbonate (acid reduction)

$ 35.15 each

22.7 kg

$

77.50

25 kg

$

81.21

Potassium metabisulfite (SO2 addition, cleaning)

$

5.00 each

Potassium sorbate (bottling stability) PVPP (Divergan® F)

$ 38.00 each

Soda Ash (sodium carbonate) for cleaning

TSP chlorinated (for cleaning) Nalco 1072 colloidal silica (to settle gelatin fining, and clarify)

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98.33

$ 157.30

$ 42.00 each

22.7 kg

$ 139.16

30 kg

$ 623.00

Full Sack Only

$ 12.10 each

$

$ 152.00 each

Sulfur Sticks: described as dripless (less drippy than others) Tartaric acid (acid additions)

22.7 kg

22.7 kg

$

18.85

(approx. 25 sticks)

$

20.00 / 500 g

$ 48.40 each

25 kg

Full Sack only

22.7 kg

$ 19.25 per 1,000 ml btl

5 gal

$ 186.15 $

60.00

$ 224.00

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Cellar Chemicals

Divergan® F (PVPP) from BASF Gusmer is a major distributor of Divergan F (PVPP) for the wine industry. Manufactured by BASF, Divergan F is used by winemakers 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 and has many positively charged sites that selectively react with phenolic compounds. Divergan F has a high affinity for catechins and leucoanthocyanidins plus the ability to reduce these phenolic compounds with minimal effect on flavors and aromas. Divergan F is used frequently to stabilize the delicate color in White Zinfandel and to help prevent “pinking” of certain white wines, thus ensuring a proper shelf life.

Main Uses: • Correct and stabilize colors in wines, particularly white and blush wines • Help prevent “browning” and “pinking” • Freshen slightly oxidized wines • Reduce astringency and bitterness in red and white wines • Unmask fruity character • Improve mouth feel and finish of wine • Treat press juice prior to fermentation to 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 PVPP/two gallons of water). Typical dose rates are 0.5 to 4 pounds (dry weight) per 1,000 gallons with contact time from 20 to 60 minutes and sufficient mixing. Divergan F is available in 30 kg, 5 kg and 1 kg packages.

Furthermore, PVPP may display a synergistic effect when cofined with casein. Gusmer’s Kolorfine® Plus is a blend of Divergan F and Kolorfine (caseinate compound).

Divergan F is a registered trademark of BASF Corporation.

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Cellar Chemicals

Prevention and Treatment for Pinking in White Wines White Vitis vinifera varietal wines, throughout the world, seem 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 generally occurs in wines that are protected from contact with air and then suddenly exposed to air.

Enzymatic and non-enzymatic oxidation processes, in must and wine, play a significant role in changing the phenolic composition. Pinking generally occurs in white wines just after vinification or bottling although musts are not excluded. Pinked wines have an absorption maximum of 520nm; however researchers have determined the pinking compound is unlikely a flavonoid and attempts to isolate and identify the chemical compound have been unsuccessful (Margalit, 1997; Lamuela-Raventos et al., 2001). 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. Browning always forms with pinking even though pinking does not necessarily form with browning. Kallithraka et al. (2009) suggests epicatechin may be responsible for the development of browning in wines, while catechins are significantly related to wine color before storage and after three months of bottling.

Pinked wines usually retain positive flavors and aromas and are not influenced by pH changes or sulfur 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.

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

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

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

Lamuela-Raventos, R.M., M. Huix-Blanquera, and A.L. Waterhouse. Treatments for Pinking Alternation in White Wines. Am. J. Enol. Vitic.

52:156-158. (2001).

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

Mennett, R.H. and T.O.M. Nakayama. Temperature dependence of tannin adsorption by poly-n-vinyl pyrrolidone. Am. J. Enol. Vitic.

21:162-167. (1970).

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

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Cellar Chemicals

Cellar Additions Chemical

Comment

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

Acid additions

Small acid addition (tartaric, malic, citric) Larger acid addition (tartaric, malic, citric)

0.5-1 g / L (4-8 lbs / 1,000 gal) 1-2 g / L (8-16 lbs / 1,000 gal)

Ascorbic acid

Add before copper to treat disulfides

10-50 ppm

For clarification only whites, rosés (non-Vinifera) whites, rosés (Vinifera) warm climate or high pH

0.06-0.24 g / L (1/2-2 lbs / 1,000 gal) 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal) 0.12-0.60 g / L (1-5 lbs / 1,000 gal) 0.24-1.2+ g / L (2-10+ lbs / 1,000 gal)

Carbon KBWJ

Decolorize slight brown/pink or oxidation Decolorize darker brown/pink or oxidation

0.015-0.24 g / L (1/8-2 lbs / 1,000 gal) 0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

Carbon S51

Deodorize slight off odor Deodorize worse off odor

0.015-0.24 g / L (1/8-2 lbs / 1,000 gal) 0.12-0.96 g / L (1-8 lbs / 1,000 gal)

Copper

Treat mild sulfides alone Treat stronger sulfides alone Treat disulfides after ascorbic acid treatment

0.1-0.2 ppm as Cu 0.3-0.5 ppm as Cu 0.2-0.6 ppm as Cu

Gelatin

Clarify whites or reds Reduce bitter tannins in whites Reduce bitter tannins in reds

0.015-0.06 g / L (1/8-1/2 lb / 1,000 gal) 0.015-0.06 g / L (1/8-1/2 lb / 1,000 gal) 0.06-0.12 g / L (1/2-1 lb / 1,000 gal)

Bentonite For protein stability:

Isinglass

– Flocced – Drifine

Clarification, reduce bitterness Clarification, reduce bitterness

0.007-0.06 g / L (1/16-1/2 lb / 1,000 gal) 0.007-0.06 g / L (1/16-1/2 lb / 1,000 gal)

Kolorfine®

– Caseinate compound

Treat oxidation, remove color precursors

0.24-0.96 g / L (2-8 lbs / 1,000 gal)

Kolorfine® Plus

– Caseinate/PVPP compound

Treat oxidation, remove color precursors

0.24-0.96 g / L (2-8 lbs / 1,000 gal)

Nalco 1072

With gelatin, settle/clarify wines and juices

0.06-0.24 ml / L (1/2, 1, 2 ml / gal) depends on gelatin amount added

Potassium bitartrate

Cold stabilization

0.06-0.48 g / L (1/2-4 lbs / 1,000 gal)

Potassium carbonate

Reduce acid – potassium (chill to drop crystals)

To remove 0.1 g / 100 ml of TA do trials of: 0.45-0.75 g / L (3.7-6.2 lbs / 1,000 gal)

Potassium sorbate

Inhibits yeast growth in the bottle

150-200 ppm

PVPP (Divergan® F)

Remove brown/pink color precursors Reduce astringency and bitterness

0.06-0.24 g / L (1/2-2 lbs / 1,000 gal) 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.

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Oak

Oak Products

A Complete Line of Oak Adjuncts

Item / Description

Sack

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.

Oak-Mor American Granular Oak Premium Oak-Mor

40 lbs (18.1 kg)

$ 104.05

40 lbs (18.1 kg)

$ 126.66

French Oak Avantage Chips

55 lbs (25 kg)

$ 200.80

Granular

44 lbs (20 kg)

$ 169.23

25 lbs (11.3 kg)

$

44 lbs (20 kg)

$ 139.10

What was once created as a method to rejuvenate or enhance oak character in wine barrels has 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.

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Toasted Oak-Mor

American Oak Avantage Chips Granular

Price

39.58

Quantity discounts available. Please inquire.

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.

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Oak

Oak Products Item Premium Oak-Mor

Description and Dose Rates ®

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

Oak Avantage ® American Granular Oak

Oak Avantage American Granular oak offers the classic aromas 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.

Flavor Components butterscotch 10

wood, smoke

8

4 2

spicy, leather

Oak Avantage ® American Oak Chips

Oak Avantage American Oak Chips are sourced from the 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 Red Wines ..................................10-30 lbs / 1,000 gal

Oak Avantage ® French Granular Oak

Oak Avantage French Granular Oak is sourced from the 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*: White/Rosé Wines ..........................5-20 lbs / 1,000 gal Red Wines ....................................5-30 lbs / 1,000 gal

Oak Avantage ® French Oak Chips

Oak Avantage French Oak chips are sourced from the highest 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 Red Wines ..................................10-30 lbs / 1,000 gal

coconut, sweet

0

vanilla

spicy, clove clove

butterscotch 10

wood, smoke

8

coconut, butter

6 4 2

spicy, leather

coconut, sweet

0

vanilla

spicy, clove clove

butterscotch 10

wood, smoke

coconut, butter

8 6 4 2

spicy, leather

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

coconut, butter

6

coconut, sweet

0

vanilla

spicy, clove clove

butterscotch 10

wood, smoke

coconut, butter

8 6 4 2

spicy, leather

coconut, sweet

0

vanilla

spicy, clove clove

butterscotch 10

wood, smoke

8

coconut, butter

6 4 2

spicy, leather

0

vanilla

coconut, sweet spicy, clove

clove

butterscotch 10

wood, smoke

8

coconut, butter

6 4 2

spicy, leather

0

vanilla

coconut, sweet spicy, clove

clove

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

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Oak

Application Notes for Oak Products

Common Evaluation Methods:

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.

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. Or a more detailed method is offered below.

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.

Oak Extract Protocol for Laboratory Blending Wines 1. Using a graduated cylinder, measure 1L of wine intended for oak treatment, or a neutral wine.

3. Wine (granular/chip) – dose directly to barrels or tanks in a loose form or in an infusion bag during aging, micro-oxygenation, 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.

a. Add 100 ppm of total SO2 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-nSeal. 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

Control 2.5% 5.0% 7.5% 10.0% 12.5% 15.0% www.gusmerwine.com

50.00 48.75 47.50 46.25 45.00 43.75 42.50

-01.25 2.50 3.75 5.00 6.25 7.50

-07.5 15.0 22.5 30.0 37.5 45.0

kg / hl -00.09 0.18 0.27 0.36 0.45 0.54

2009 Gusmer Enterprises, Inc. Wine Products Catalog

33

Filtration

Gusmer

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

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

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

Application Guide Filtration Type

Matrix Filter Grades

Nominal Micron Retention

Possible Applications

Recommended Flow Rates Wine (gal/hr/sq. ft)

Maximum Maximum Flow Rates Differential (gal/hr/sq. ft) Pressure (psi)

Coarse Filtration

MTX-35

4.0 µm

Arrest Fermentation, Gross Clarification Fining Agent Removal, Bioreduction

24-32

30-40

45

MTX-45

1.0 µm

Gross Clarification, Fining Agent Removal, Bioreduction

24-32

30-40

45

Polish Filtration

MTX-55

0.6 µm

High Degree of Clarification, Fining Agent Removal, Bioreduction

16-24

20-30

45

Sterile or Premembrane Filtration

MTX-65

0.5 µm

High Degree of Clarification, Bioreduction, Membrane Filtration Preparation

8-12

10-15

21

MTX-70

0.4 µm

High Degree of Clarification, Bioreduction, Membrane Filtration Preparation

8-12

10-15

21

Cellu-Stack® Cartridges Gusmer offers a full range of lenticular filter cartridges and housings.

The 1900SD Cellu-Stack cartridges offer winemakers the advantages of depth filter sheet media in a convenient and sanitary cartridge form.

Housings are available for demonstration at your winery.

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

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Filtration

Get Charged about Gusmer’s Matrix Filter Sheet Series

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

Gusmer utilizes zeta potential as a method to design and optimize electro-kinetic charge for the best filtration performance. Zeta potential measures the strength of interaction between the charged particles. Generally, this test will indicate the positive overall charge.

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

the pH range to display the filter’s absorptive properties as a function of pH. The Gusmer Matrix70 pad displays a positive electrokinetic charge up to pH 7 while the other competitive pads show little charge. This stronger charge across a broader pH range is important for enhanced retention of fine particulates.

Optimizing the charge characteristics of the filter sheet can lead to improved retention and clarity through absorption. Zeta potential is one of the main tools that Gusmer utilizes to produce high performing filter sheets for you.

Comparison of Zeta Potentials for Filter Media

60.0

Zeta Potential (mV)

Gusmer’s filter sheets are designed to provide the separation of solids from liquid in three distinct stages: surface filtration, depth filtration and adsorptive retention.

Surface and depth filtration rely on the unwanted particles being screened at the surface or trapped within the sheet based on pore size and the sheet’s tortuous path. Most contaminants such as yeast or bacteria can be very small and are negatively charged particles. Surface and depth filtration methods could potentially miss these contaminants.

40.0 20.0 0.0 0

1

2

3

4

5

6

7

8

9

10

11

-20.0 -40.0 -60.0

pH Gusmer Matrix70

Competitor A

Competitor B

Figure 1

Life and Efficiency Analysis Gusmer’s Life and Efficiency Analysis is an automated system that simultaneously compares the performance of filter sheet media under controlled conditions. The Matrix filter media showed greater throughput and retention compared to the competition.

Life and Efficiency Analysis compares the total

throughput (gal/ft2) and turbidity (NTU) during a filtration cycle of 10 psi over the initial starting pressure.

The Matrix filtered 26 gal/ft2 prior to an increase of 10 psi (differential pressure) over the initial starting pressure, whereas the competition filtered 15 gal/ft2 (Figure 1). The corresponding turbidity curves (Figure 2) show the Matrix to be much more retentive.

Gusmer Enterprises Life and Efficiency Analysis Matrix vs. Competitor A

Gusmer Enterprises Life and Efficiency Analysis Matrix vs. Competitor A Challenge: 107 NTU Particle Suspension, 0-0.5µ Pressure vs. Time or Throughput

30

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

100 90

Matrix

25 20

Turbidity (NTU)

Pressure (PSI)

Competitor A

15 10

80

Matrix

70

Competitor A

Composite Filtrate Turbidity = 31.9 NTU Composite Filtrate Turbidity = 60.0 NTU

60 50 40 30 20

5

10 0 0

Figure 1

5

10 15 20 Time (min) or Throughput (gal/ft2)

www.gusmerwine.com

25

30

0 0

Figure 2

5

10 15 20 Time (min) or Throughput (gal/ft2)

25

30

2009 Gusmer Enterprises, Inc. Wine Products Catalog

35

Filtration

Application Notes for

Sheet Filter Presses Operation

Troubleshooting

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 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.

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.

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

Potential Issue or Concern

Result

Resolution

Worn gaskets at inlet or outlet plates

Product losses

Replace gaskets, use supplier information for proper thickness

Insufficient press clamping

Product losses

Properly tighten press with 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 sheets

Lower throughputs, product losses

Depth filter sheets may be placed in wrong direction.

Place cockled or rough side of filter towards the inlet plate; align sheet parallel with plate

High pressure/ excessive flow rates

Less efficient filtrations (premature blinding, less retention, contaminant breakthrough, product loss)

Ensure consistent product flow at recommended flow rates and differential pressures for filter grade

• Good process scalability from bench to production scale • Consistent and reliable filtration results • Low maintenance costs

Filtration Flow Diagram (top view) Outlet Plates Outlet Port

Customer Support Stationary stainless steel plate

Sliding stainless steel plate

Inlet Port

Head plate

Inlet Plates Filter Sheets

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Head plate Filter Sheets

2009 Gusmer Enterprises, Inc. Wine Products Catalog

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 long-term success of our customers. www.gusmerwine.com

Filtration

Millipore Products 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 45 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. www.gusmerwine.com

Millipore uses robotic technology in their pharmaceutical grade clean-room to assure the highest quality in their Vitipore II filter cartridges (pictured above).

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.

Now introducing Millipore Polygard CE – 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.

2009 Gusmer Enterprises, Inc. Wine Products Catalog

37

Filtration

Vitipore II Filters

Vitipore II Plus Filters

Bevigard M Filters

Polygard CR Filters

Application

Single-layer membrane construction is ideal for processing cleaner wines

Dual-layer membrane plus prefilter layer Pleated suface filter provide superior performance in difficult- used for prefiltration to to-filter wines with heavier particulate or protect final sterile filters colloid content

Gradient-density media in a wide range of pore sizes are ideal for 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 layer; 1.2 µm + 0.5 µm, dual layer

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

Bubble Point at 25˚ C

45 psig

28 psig

14 psig

9 psig

28 psig

Air Diffusion at 25˚ C

15.2 ml/min at 40 psig

17.1 9.1 ml/ min ml/min at 22 psig at 9 psig

Filtration Area

8.4 ft² (0.78 m²) per 10 inch cartridge

Sanitization/ Sterilization

May be in-line steam sterilized 100 times for 30 minutes, up to 109°C, or hot-water 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.

6.3 17.1 ml/min ml/min at 22 psig at 7 psig

14 psig

N/A

N/A

9.1 ml/min at 9 psig

N/A

N/A

Double-layer: 7.5 ft (0.70 m²) per 10 inch cartridge/Single-layer: 8.6 ft (0.80 mµ²) per 10 inch cartridge

N/A

8.4 ft² (0.78 m²) per 10 inch cartridge

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

Application Notes for Millipore Filters 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.

(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.

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

• Ensure that filter housings remain fully vented during cleaning and sterilization.

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

• 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.

Sterilization and 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

• 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.

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

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Filtration

Application Notes for Millipore Filters 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.

(cont.)

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.

• Total Cost of Filtration includes: • Filter Cartridge Cost • Wine Lost or Damaged • Bottling Line Downtime and Labor • Cleaning and Sterilization Water and Chemicals • Quality Assurance Personnel and Materials • Product Holds • Product Spoilage and Recalls • A high quality filter cartridge is key to maximizing total through put and reducing the Total Cost of Filtration.

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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

39

Filtration

Integrity Test Troubleshooting Guide Integrity Test Failure

Troubleshooting Test: 1. Attach narrow bore tubing (~1/4” ID) to downstream side of filters.

2. Submerge end in a bucket of water.

3. Make sure filters are wet and pressurize housing to a pressure that is 80% of the bubble point.

4. Observe bubbling.

If bubbles are:

Slow and Steady

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.

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

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 re-wet and re-test, contact your local Gusmer representative. SAVE the filters for failure analysis.

www.gusmerwine.com

Filtration

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)

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

Gusmer keeps some Bevliner housings in stock, ready for immediate shipment. Contact your Gusmer representative to discuss favorable lead times on Bevliner housings.

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

41

Filtration

Bucher Vaslin

Cross-Flow Filters

Evaluate a Bucher Vaslin Cross-Flow System at your winery

The Flavy FX range of cross-flow filters Bucher Vaslin has been supplying cross-flow filters to the wine industry for over 15 years. These cross-flow filters produce brilliant quality wines in a single process, without the need for filtration aids. The Flavy FX range of filters can accommodate wineries of any size, with flow rates ranging from 150 to 15,000 gallons per hour. The Bucher Vaslin filters offer the following advantages: • Process does not affect the quality of the wine • Fully automated process is simple to operate • Produces microbiologically stable wine in a one-step filtration • Frequent back-flushes optimize high flow rates • Maintains a low filtration pressure (17 psi), so it is gentle on the wine • Operates with essentially no increase in wine temperature • Minimal wine loss due to flushing with inert gas • Very low oxygen pickup

Cross-flow filters—for brilliant and subtle wines

42

Flavy FX 1-6 models

New models FX 8 and FX 10!

Bucher Vaslin offers a number of sizing options for small to mid-size wineries. Our model FX 1 will process 150 gallons per hour, and the FX 6 will filter up to 2,000 gallons per hour. All of the Bucher Cross-Flow Filters are fully automated, making the operation simple and very user friendly. We do offer trials with our model FX 3 cross-flow filter, so please contact us if you are FX 3 interested in a demonstration.

Bucher Vaslin is pleased to introduce the addition of the FX 8 and FX 10 cross-flow units. Flow rates range from 1,2003,000 gallons per hour, making this the ideal choice for the mid-size winery that may need to expand. These models offer the same ease of operation as our FX 1-6 range.

2009 Gusmer Enterprises, Inc. Wine Products Catalog

FX 10

www.gusmerwine.com

Filtration

FX 100 / 200 / 300 / 400 The FX 100-400 cross-flow filters are best suited for larger wineries. Flow rates range from 1,500 to 15,000 gallons per hour. The filter systems are made to a modular design that combines a filtration skid with a washing skid. Additional filtration skids can be added to the system to keep up with the winery’s increased production needs.

FX 200

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

Flavy Reverse Osmosis • VA reduction • Wine Concentration • Juice Concentration • Partial Wine De-alcoholization

Flavy MT

Reverse Osmosis is a physical membrane process which can extract under pressure part of the water (permeate) contained in the wine or juice. The Bucher Vaslin machines are used throughout the world for improving the wine organoleptic quality — structure, aromas, and color. Equipment is easy to use and maintain, and the new compact design allows for easy installation.

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

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

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Filtration

Cellu-Flo Fiber Filter Aids

for use on pressure leaf filters

Cellu-Flo filter aids are insoluble alpha-cellulose fibers that combine to form a fibrous matrix on the filter septum.

This cellulose matrix provides the proper site for fast and efficient diatomaceous earth (DE) precoating. It is primarily the DE that removes fine particles from the filtration stream, while the fibers provide support, strength, and stability to the precoat.

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

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

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

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

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

Typical application rates: RW and SL Fibers CLR and CLS Fibers

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2009 Gusmer Enterprises, Inc. Wine Products Catalog

Pounds/100 Square Ft of Filtration Surface Area 7-10 5-7

www.gusmerwine.com

Microbiology

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 cost-effective system uses pre-sterilized, ready-to-use 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.

www.gusmerwine.com

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. The manifold heads have a flat surface that doesn’t require any special adapters, glassware, or other components. Simply press the lever on each manifold head to quickly lift the membrane from the base.

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 Hardware Part Number

EZ-Pak filters 0.45 µm black gridded

250 ml

150

Item Description

Qty

MIAC03P01

Microfil triple place manifold

1

EZDISP001

EZ-Pak dispenser

1

MIACFD101

Microfil 100 ml funnel dispenser

1

MIACFD201

Microfil 250 ml funnel dispenser

1

XX6200006 Millipore filter forceps S-Pak Membranes Part Number Item Description

1 Qty

HAWG047S6

S-Pak filters 0.45 µm white gridded

600

HABG047S6

S-Pak filters 0.45 µm black gridded

600

AAWG047S6

S-Pak filters 0.8 µm white gridded

600

AABG047S6

S-Pak filters 0.8 µm black gridded

600

RAWG047S6

S-Pak filters 1.2 µm white gridded

600

S-Pak w/Microfil 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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

45

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 48 for details on specific types.

Petri-Pad sterile 47-mm Petri dishes with pre-loaded 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.

Media Part Number

Item Description

MHA00PRY2

Preservative Resistant Yeast Broth

MHA00BSM2

Petri-Pads & Dishes Part Number Item Description

Qty

50

PD20047S0

Petri-Pad dish w/pad

150

Brettanomyces Broth

50

PD20047S5

Petri-Pad dish w/pad

600

MHA000P2N

Wallerstein Nutrient Broth

50

PD2004700

Petri-Dish

150

MHA000P2M

m-Green/Schauffus Pottinger

50

PD2004705

Petri-Dish

600

MHA000P2D

Wallerstein Differential Broth

50

MHA00P2SM

Yeast and Mold Selective Broth

50

Qty

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 Part Number Item Description

46

Qty

MicropreSure® Sanitary Sampling Valves & Monitors The MicropreSure Sanitary Sampling 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 hold-up 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 Part Number Item Description

Qty

MMSB10025

Swab test buffer w/vial

25

MXPESP14N

316 SS 1/4” NPT Threaded

1

MY0010025

Yeast and mold test swab (Yellow)

25

MXPESP18N

316 SS 1/8” NPT Threaded

1

MT0010025

Total count test swab (White)

25

MXPESPTCL

316 SS on 1.5” Tri-clover End

1

MXPESPWEL

316 SS Weld End

MSHAWGM48

Monitor w/0.45 µm white gridded

48

MSHABGM48

Monitor w/0.45 µm black gridded

48

2009 Gusmer Enterprises, Inc. Wine Products Catalog

1

www.gusmerwine.com

Microbiology

Milliflex® Plus Automated Lab Filtration Unit

Milliflex Pumps Part Number Item Description MXPPLUS01

Qty

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 presterilized 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 might be.

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.

Microfil V Part Number

Item Description

Qty

MVHAWG124

Microfil V 0.45 µm white gridded

24

MVHABG124

Microfil V 0.45 µm black gridded

24

Glassware & Hardware Part Number Item Description

Qty

XX2504735

Traditional three place manifold

1

XX2504700

Traditional six place manifold

1

XX1004708

Neoprene No 8 stopper

5

XX1004705

1-L vacuum filtering flask

1

XX1004744

4-L vacuum filtering flask

1

XX7100004

Silicone tubing 3/16” ID,140 cm

1

WP6211560

High output vacuum pump -115 V/60 Hz

1

WP6222050

High output vacuum pump -220 V/50 Hz

1

WP6210060

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

1

XX1004700

Glass filter holder w/ clamp

1

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

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

47

Microbiology

Millipore Culture Media Wine Application Guide

Na m e

Preservative Resistant Yeast Broth

Brettanomyces Broth

Wallerstein Nutrient Broth

m-Green/ Schauffus Pottinger

Wallerstein Differential Broth

Yeast and Mold Selective Broth

Pa r t Nu m b er

M H A 00 P RY 2

M H A 0 0 BS M 2

M H A 0 0 0P 2 N

M HA 0 00 P 2 M

M H A 0 00 P 2 D

M HA 0 0P 2 SM

D es c r i p t i o n

A low pH selective culture medium for the detection of spoilage microorganisms resistant to acetic acid.

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.

I n cu b a tio n Ti m e & Tem pe ra t ur e

48 - 72 hrs at 30° C

48 - 72 hrs at 30 - 35° C

Ty p ic a l C o lo n y A p p ea r a n c e

pH a t 2 5 C

Yellow

3.6 ± 0.2

Detection of Used to Brettanomyces. detect yeast Bacteria and other and mold. yeasts are inhibited.

5 - 7 days at 25° C

48 hrs - 5 days for yeast at 20° C. 35° C for bacteria.

48 - 72 hrs at 28 - 32° C

Colonies appear small, white and creamy.

Mold can appear non-pigmented 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.

5.5 ± 0.2

4.6 ± 0.2

3.5 ± 0.2

Bacteria appear small with green-blue color.

If cycloheximide resistant yeast grow, they are creamy, green white.

5.5 ± 0.2

Used to detect yeast and mold.

Chloramphenicol is used to suppress background bacterial growth.

48 - 72 hrs at 28 - 35° C

Yeast appear as large green and opaque colonies. Mold is green and filamenous.

4.4 ± 0.2

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

48

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Microbiology Reference Text

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 “must-have” 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 is available in English, French, German, Italian, Spanish, and Chinese versions and is therefore 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)

www.gusmerwine.com

Lab Equipment

Published by WineBugs LLC, 2006

2009 Gusmer Enterprises, Inc. Wine Products Catalog

49

Lab Chemicals

Common-Use

Lab Chemicals Chemical

Comments

Shelf Life

Size

Price

Size

Price

1-2 yrs 1-2 yrs

1L 1L

$ 16.00 $ 20.75

500 ml

$ 14.25

Full kit

$ 46.50

Alcohol, Reagent

For burning in alcohol burners

indefinite

500 ml

$ 16.50

Brix 20° Solution

To adjust refractometers & calibrate hydrometers

1-2 mos in fridge

2 ml vial

$ 5.40

Copper Sulfate & Other Sulfide Chemicals 1% solution 10% solution

For treating sulfide odors see Kit on page 58.

(0.15 ml / gal = 0.1 ppm as Cu) (15 ml / 1,000 gal = 0.1 ppm as Cu)

Hydrochloric Acid 0.01 N 0.10 N

For standardizing sodium hydroxide solutions. (Specify strength when ordering.)

1 yr

Hydrogen Peroxide 30% *[HM]

For A/O SO2 test

1 yr in fridge

ML Chromatography ML Chromatography Kit on page 58 *[HM]

Self-contained unit for paper chromatography. Complete kit.

Replacement Components: Paper #1

8.5” x 10.5” (larger—fits 1 gal jar) Leave in solvent 6-8 hours.

Paper #20

8.5” x 10.5” (larger—fits 1 gal jar)

125 ml

$ 29.35

10 / pk

$ 9.75

50 / pk

$ 36.20

25 / pk 10 / pk

$ 18.25 $ 18.25

50 / pk

$ 64.00

set of 4 500 / pk

$ 10.85 $ 8.75

Leave in solvent 12+ hours.

25 / pk $ 35.75 Note: All chromatography paper is sensitive. Store away from fumes (CO2, SO2, acid, and alkaline fumes).

ML Chrom. Solvent *[HM]

Composed of butanol, formic acid, bromocresol green.

at least 1 yr unopened

125 ml 250 ml

$ 19.75 $ 36.00

ML Acid Standards Capillary Tubes

Tartaric, malic, citric, lactic (specify) Special made 25 uL thin-bore tubes

until moldy

each 100 / pk

$ 3.45 $ 4.35

Prepared vials (use 1 per test run) freeze 0.67% Reagent alcohol Buffer part 1 Buffer part 2

10 vials 1 mo in fridge stable 2 mos in fridge 2 mos in fridge

140 mg / L $ 120 ml $ 120 ml $ 500 ml $ 500 ml $

NOPA Chemicals: Isoleucine std, O-phthaldialdehyde No-OPA N-acetyl-L-cysteine Boric Acid/NaOH

16.00 17.20 7.60 17.20 17.20

* [HM] = Hazardous Materials

50

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Lab Chemicals

Chemical

Comments

Shelf Life

Size

Price

Size

Price

pH 4.01 or 7.00

Color coded, prepared to NBS standards.

6-12 mos

250 ml

$ 10.25

1L

$ 20.40

pH Electrode Soak

KCl-buffer solution to store electrodes

until moldy

250 ml

$ 10.25

500 ml $ 13.00

pH Buffers

Phenolphthalein 1%

Indicator for TA test and VA test

indefinite

250 ml $

Phosphoric acid *[HM]

25% For A/O SO2 test

indefinite

1L

$ 27.25

VERY light sensitive. Protect from light.

VERY caustic. Caution!

standardize often 1 yr

1L 1L

$ 19.25 $ 17.25

Sod. thiosulfate 0.1 N

For standardizing iodine

1 yr

125 ml

$ 11.50

Starch 1%

Indicator for Ripper SO2 test

until moldy

500 ml

$ 13.75

Sulfuric acid 25% *[HM]

VERY corrosive. Caution!

indefinite

1L

$ 31.75

Sodium hydroxide (NaOH)

For titration, specify strength.

0.01 N for A/O SO2 test 0.067 N for VA & TA tests 0.10 N for TA tests

1 yr

1L

$ 19.69

Titration Adjustment Solutions

To adjust the pH of water prior to testing TA or until moldy the color of peroxide/indicator before testing SO2.

Specify dilute acid OR base, for testing acid OR SO2

30 ml

$ 10.75

Ripper SO2 Test Iodine 0.02 N Sod. hydroxide 1 N *[HM]

Vacuum Aspiration (A/O) SO2 Indicator Proprietary 4 dye formula; sharper color changes from purple to green.

indefinite

9.10

30 ml (d) $ 5.60

* [HM] = Hazardous Materials

Microbiology supplies are still available.

Call for availability of prepared agar (WL, WLC, and MR agar) and Methylene Blue.

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

51

Lab Equipment

OenoFoss -Instant Quality Control Made Easy TM

Gusmer is proud to be the North American distributor for OenoFoss.

The OenoFoss by FOSS is a compact, simple-to-use analytical instrument that provides instant quality control for winemakers.

One drop of juice, fermenting juice or wine and two minutes is all it takes to measure glucose/fructose, pH, TA, VA, malic acid, alcohol, and color.

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

Proven Technology The OenoFoss design is built around the world’s smallest FTIR (Fourier Transform Infrared Spectroscopy) interferometer. Each sample is analyzed at two optical path lengths with patented self-instrument calibration after each measurement. Up to seven parameters can be analyzed simultaneously with 600µl of juice, fermenting juice or wine. With the optional VIS Color module, finished wine can also be analyzed for color concurrently. The ready-to-use OenoFoss provides reliable and repeatable analysis throughout the winemaking process.

OenoFoss Measuring Capabilities Brix

Juice Only

Glu + Fru

Fermenting Juice, Wine, and Sweet Wine

pH

Juice, Fermenting Juice, Wine, and Sweet Wine

Volatile Acid

Juice, Fermenting Juice, Wine, and Sweet Wine

Malic Acid

Fermenting Juice, Wine, and Sweet Wine

Total Acid

Juice, Fermenting Juice, Wine, and Sweet Wine

Ethanol

Fermenting Juice, Wine, and Sweet Wine

Color

(only available with OenoFoss Colour)

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

— Napa Valley winemaker commenting on the OenoFoss

How much return is possible with the OenoFoss? How quickly can you see those returns?

Call your Gusmer representative to get these questions answered and to see the revolution in wine analysis… the OenoFoss!

52

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Lab Equipment

Labware Item

Comments

Size

Price

Size

Price

Electronic Balances from Ohaus Scout® Pro SP202

Capacity 200 g, Readable to 0.01 g, gram or ounce weight,

each

$ 358.82

each

$ 280.00

600 ml

$

6.25 9.95

4.7 inch weigh pan Scout® Pro SP6000

Capacity 6,000 g, Readable to 1.0 g, gram, ounce, pound weight, 6.5 inch weigh pan

Beakers Griffin Glass

Discount available for pack purchase of same size

50 ml

$ 3.20

Pack qty is 6 or 12, depending on size

250 ml

$ 3.80

Very popular item. Graduated, with large handle

500 ml

$ 7.75

2,000 ml

$

1,000 ml

$ 8.84

3,000 ml

$ 11.54

10 ml

$99.00

25 ml

$ 62.95

each

$ 694.75

Replacement heating coil

each

$ 38.68

Replacement condenser

each

$ 105.95

pk / 10

$ 54.16

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

each

$ 43.00

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

each

$ 47.00

Handled Beaker, PP Buret

Glass with Teflon stopcock

Cash Still

Self-evacuating — complete unit (still, heater, condenser) Buy stand & clamps separately (talon, extension, and 2 clamp holders)

Wine Thieves: Plastic, 19” (3 part)

Scout Pro SP202

each

Scout Pro SP6000

Buret with Teflon stopcock

$ 6.85

Wine Thief 16-inch D-ring

Wine Thief 18-inch plastic grip

Cash Still - buy stand and clamps separately Griffin glass beaker www.gusmerwine.com

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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

53

Lab Equipment

Item

Comments

Size

Price

Size

Price

Clamps Buret clamp

Single or double, secure, easy release

single

$ 17.50

double

$ 42.00

Extension clamp

LaPine 3 finger, requires variable holder

each

$ 43.75

Talon clamp

Holds cylindrical glassware (64-89 mm dia.)

each

$ 52.50

Variable clamp holder

Secures extension & talon clamps

each

$ 11.05

Class A, glass base

50 ml

$ 12.95

100 ml

$ 16.00

250 ml

$ 21.50

500 ml

$ 14.60

Cylinders Graduated glass

Graduated PMP plastic

Clear and very durable

50 ml

$ 7.15

100 ml

$ 8.70

250 ml

$ 10.90

Hydrometer cylinder

Nalge PMP, 14.5" x 2", holds 500 ml

each

$ 19.50

Ebulliometer

Dujardin-Salleron. TTB approved French

each

$790.89

measuring device for measuring alcohol (allow 4-12 week order time for import) For replacement thermometers for the ebulliometer, see Thermometers, on page 57 Wicks

Single buret clamp

12 / Box $ 10.50

Double buret clamp

Extension clamp

Talon clamp

Variable clamp holder

Ebulliometer Thermometer with stopper (French) Use reagent alcohol in the burner (see page 50).

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

Class A cylinder

54

PMP cylinders

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Lab Equipment

Item

Comments

Size

Price

Size

Price

Flasks Erlenmeyer flask

Glass

125 ml

$ 4.75

500 ml

$ 7.20

250 ml

$ 5.75

Hydrometers Brix hydrometer

No thermometer

-5 to +5 B $ 24.75

0 - 32 B

$ 24.75

Thermohydrometer

0 - 32 B

$ 39.55

2" x 250'

$ 20.75

4" x 250'

$ 36.75

Brix, with thermometer, BLUE SPIRIT

-5 to +5 B $ 39.55

Kimwipes

4.5" x 8.5", box of 280, for delicate tasks

each

Parafilm

Excellent for quick seal of containers.

$ 5.25

pH Meters, Electrodes Mettler Toledo S20 meter

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

each

$761.00

Mettler Toledo SevenGoTM

Hand-held pH meter, auto temperature compensation, buffer recognition, 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.

each

$554.44

Electrodes

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

each

$267.00

Mettler Toledo SevenGoTM

Mettler Toledo S20 pH Meter

Erlenmeyer flask Thermohydrometer BLUE SPIRIT

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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

55

Lab Equipment

Item

Comments

Size

Price

Size

Price

Pipets Disposable

Glass, sterile, individually wrapped

Volumetric

5 ml

$0.82

pk / 125

$ 82.00

10 ml

$1.15

pk / 100

$ 62.50

Glass, Class A, VERY fragile

5 ml

$4.65

20 ml

$

10 ml

$5.75

50 ml

$ 10.21

10 ml

$5.75

Glass, wide tip for juice/must samples (graduated)

10 ml

$ 13.80

Pipet Bulbs

Rubber, safety, “turkey baster type”

each

$ 22.15

Pipet Support Rack

Plastic, vertical, holds up to 50 pipets

each

$ 32.67

Reliable, sturdy, portable, hand held, washable, no more guessing

each

$295.00

ATC, rugged, includes applicator & calibration

each

$ 99.00

each

$

each

$196.70

Graduated Wide-Tip

NEW! Wide tip volumetric for must samples

6.89

Refractometer Atago Digital Pocket Pal Manual Refractometer

solution, in a carrying case Sample Cover

Sometimes the plastic flap breaks — these replacement

6.05

covers attach easily Stirrers Stirrer only

Corning stir plate Scholar 171

Hot plate Stirrer

Low-profile hot plate stirrer, Corning PC220

each

$438.75

Stir Bars

Autoclavable, octagonal

0.5" x 5/16"

each

$

4.42

Magnetic stir bars, teflon

1.5" x 5/16"

4.69

Stir-Bar Retriever

each

$

Plastic wand with magnet

each

$ 12.60

(Base 9" x 6", rod 1/2 “ x 24"; Ideal for cash still)

each

$ 33.60

Support Stands Cast Iron

Volumetric Pipet Wide-tip Must Pipet Pipet Bulb Atago Digital Refractometer

Pipet Rack

Stirrer

56

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Lab Equipment

Item

Comments

Size

Price

Ebulliometer (USA)

USA manufacture

each

$ 77.06

Lab

Dual range C/F, red spirit, partial immersion

each

$

100 ml, 2 port

each

$ 42.00 $ 65.21

Thermometers 8.25

Vac. Aspiration SO2 Replacement Glassware: Sidearm flask

For SO2 Kits sold prior to 2004

Impinger set

Tube and insert

set

Springs

Replacement springs, 2 each

set (2)

$

8.25

Impinger base

Plastic holder for impinger base

each

$

6.35

Glass apparatus

Impinger body & bottom, condenser, flask

each

$507.88

Condenser & impinger body

Impinger body with condenser

each

$193.42

3-Neck flask

Round-bottom flask with 3 side ports

each

$136.25

Fritted probe tube

Fritted glass probe tube that seats in the sideport flask

each

$ 71.85

Fitted stopper

Fitted glass stopper for sideport flask

each

$ 19.89

Red cap, hose barb

Red cap with hose barb â&#x20AC;&#x201D; attaches tubing to glassware

each

$

AccuFlow/5000

Vacuum pump, flow meter and timer all in one; Allows lab technician to adjust flow rate

each

$380.20

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

each

$ 10.75

Flow meter

RMB flow meter, 0.25-2.5 L/minute

each

$ 71.85

Heating mantle

For running Total SO2 test

each

$153.65

500 ml reservoir bottle delivers the desired volume

each

$ 16.50

7.50

Specifically designed for A/O test Water vacuum

Variable Volume Dispenser

Sidearm flask

3-Neck flask with fritted probe and fitted stopper

Impinger set

AccuFlow/5000 Vacuum pump, timer & flow meter

www.gusmerwine.com

2009 Gusmer Enterprises, Inc. Wine Products Catalog

57

Lab Equipment

Packaged Kits for

Specific Tests Test

Description

Clinitest Kit Complete kit for sugar tablet test *[HM] Contains: 100 tablets laminated color chart/instructions 3 flat-bottom test tubes 3 pipets

Price each

$38.80

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 50 for replacement items.

$46.50

NOPA Test Kit

Requires UV spectrophotometer at 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 See Lab Chemicals section page 50 for replacement items.

Sulfide Detection/Treatment Kit

80 samples $103.75

each

$29.35

For detecting, distinguishing and treating odors of H2S Contains: test solutions, 3 pipets, trial bottles & instructions See Lab Chemicals section page 50 for replacement items.

* [HM] = Hazardous Materials

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Analytical Services

Chemical and Microbial

Analysis

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 charge is $25. Discounts are available for 10 or more samples of the same test. Please note that all samples for analysis must be sent to the Napa facility (640 Airpark Road, Suite D, Napa, CA 94558).

GRAPE AND JUICE SAMPLES Grape clusters may be refrigerated and sent with a cooler pack.

addition, as this may lead to false negative results.

Courier Service Available

BOTTLED WINES

We are pleased to offer you our Courier Service!

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

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

We recommend that juice samples not be sent, as they are liable to ferment. However, if they must be sent, please fill a plastic container 1/4 full and place in several plastic bags. We recommend shipping these samples with a cooler pack.

1. In order to ensure the most accurate analysis, please send full (topped) containers of wine. Plastic (nonbrittle) is preferable to glass, because breakage is minimized.

CELLAR SAMPLES Take a representative sample of the wine. If the wine is in several tanks or barrels and you expect the tank or barrel samples to differ in significant ways, sample each lot separately.

For most microbiological samples, mix the wine in tank or barrel, and place each sample in a new or sterile container. For surface film identification please take a top sample.

Important: To analyze for Dekkera/Brettanomyces, stir the barrel or mix the tank prior to sampling, as cells tend to settle to the bottom of the vessel. Do not sample within two weeks of an SO2 www.gusmerwine.com

Chemical Analysis Turnaround Time is 24 to 48 Hours.

Expedited Service is Available for a Fee.

PREPARING AND SENDING SAMPLES

2. If specific label information is required on the report (vintage, variety, appellation, etc.) please make sure that this information is supplied on sample request form.

3. Submit a completed Analysis Request Form with your samples.

There are three ways to obtain an Analysis Request Form:

Did you know...that we can pick up your samples for laboratory analysis? To order courier service, please telephone us by 10 am, Monday – Friday at 707.224.7903.

The courier charge ($25) is waived if analysis exceeds $200.

Please let us know if you need any sample containers, which are available at no charge!

Service Areas include: Highway 29 Napa Valley Silverado Trail Highway 12 in Carneros Southern Sonoma Valley Our coverage is always expanding!

• At www.gusmerwine.com • The hard copy sent with all analysis results • In the lobby at our Napa – Airpark Road location 4. Samples may be sent via UPS or Fed Ex. The US Postal Service does not accept alcohol for shipping.

Samples may also be dropped off in person; or courier service may be requested.

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59

Analytical Services

Filtration Test

Membrane Filterability

Is this the right filter sheet for my wine?

Will my wine prematurely clog my sterile membrane?

The above is a classic example of a question that we often hear from customers prior to many bottling runs.

The Filtration Test will provide you with pre and post NTU readings as well as a recommended filter sheet specification to optimize your filtration. To complete a Filtration Test we will need your filter sheet specifications and a 1500ml sample of wine.

This is another classic question that we receive. The Membrane Filterability test will provide a “clogging index” value that will tell you if the wine is ready to be sterile filtered or if further depth filtration is needed. The test requires 750ml of wine and should be done not more then 5 days prior to sterile filtration/bottling.

We also offer multi-sheet testing for those customers who would like each pre and post NTU reading on a number of different filter sheets. We only require additional specs and samples of wine.

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

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 we will provide further information.

Membrane filterability test $30.00

Juice Panels and Organic Acids We will be offering two juice panels for this harvest — our regular juice panel (analyses shown on following page) 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 — juice or wine. See price list for prices and volumes required.

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

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

Technical Assistance Technical assistance is available, at a telephone consultation rate of $90.00 per hour ($30.00 minimum) Contact: David Jeffrey, at djeffrey@gusmerenterprises.com, or call 707.239.1325.

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Analytical Services

General Juice / Wine Panels Type

Description

Analysis

Juice Panel

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

Includes the analysis above and: Organic Acid Profile (acetic,citric, malic, lactic) Malolactic This panel monitors the progress of Malolactic pH, Malic Acid, Microscopic Exam 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 SO2, Panel in cellar. We advise that it be performed every SO2 Recommendation 4-6 weeks. Included with this analysis is a free SO2 recommendation.

Comprehensive This panel provides the winemaker with VA, pH, Free & Total SO2, Sensory Evaluation, 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 SO2, 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 SO2 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 SO2, Malic Acid, and Wine Panel of a wineâ&#x20AC;&#x2122;s analytical and microbial status.

Glucose/Fructose, Sensory Evaluation, Microscopic Exam Stuck/Sluggish This panel assists winemakers in determining Alcohol, VA, pH, Glucose/Fructose, 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 SO2, (protein) stability, Microscopic Exam, Identification finished wine.

Sensory Evaluation, Direct Culture for Yeast, Panel Mold, & Bacteria White wine analysis includes the above and: Cold (freeze) and Heat (protein) stability We now offer wine analysis for export. Please call the lab for more information. 707.224.7903

Export Panel

Volume

Price

125 ml

$ 66.00

175 ml 125 ml

$ 99.00 $ 40.00

125 ml

$ 59.00

375 ml

$ 121.00

125 ml

$ 99.00

250 ml

$ 70.00

375 ml

$ 149.00

375 ml

$ 94.00

750 ml

$ 105.00

750 ml

$ 130.00

Bottling Panels Type

Description

Analysis

Volume

Price

Pre Bottling

This panel provides critical information regarding the chemical and microbial stability of a wine prior to bottling.

Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid and Glucose/Fructose, Microscopic Exam, Direct Culture for Spoilage Organisms (Brettanomyces, Pediococcus, Acetobacter) White wine analysis includes the above and: Heat (protein) and Cold (freeze) stability Alcohol, pH, Free & Total SO2, Membrane Culture for Sterility

375 ml

$ 140.00

375 ml

$ 162.50

750 ml

$ 80.00

Post Bottling

This panel evaluates the effectiveness of sterile filtration and determines if contamination has occurred on the bottling line.

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Analytical Services

Chemical Tests Type

Analysis

Volume

Price/Sample

Juice Analysis

Brix, Refractometer (juice/must) Brix, Hydrometer (must/wine) pH Total Titratable Acidity Ammonia Nitrogen Alpha-Amino Acids NOPA (Butzke) YAN (Ammonia N + NOPA) Organic Acid Profile (acetic, citric, malic, lactic) Grape Sample Prep Total Titratable Acidity Volatile Acidity Acetic Acid Malic Acid pH Wine Adjustment Trials (Acidification or De-acidification) Citric Acid Tartaric Acid Organic Acid Profile (wine) (succinic, acetic, citric, malic, lactic) Sorbic Acid Succinic Acid Lactic Acid Brix, Hydrometer Brix, Refractometer Glucose/Fructose, enzymatic (Reported separately) Alcohol, NIR Free SO2 Total SO2 Free & Total SO2 SO2 Recommendation (Free SO2, Total SO2, pH needed) Copper (ICP/MS) Iron (ICP/MS) Lead (ICP/MS) Zinc (ICP/MS) Calcium (ICP/MS) Potassium (ICP/MS) Total extract Cold Stability, freeze/thaw Heat Stability (protein), Incubation only Bentonite Fining Trials, Set of 5 (Vitiben) Filterability

5 ml 250 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml

Membrane clogging index Turbidity

500 ml 20 ml

$11.00 $15.00 $10.00 $11.50 $23.00 (5+ @ $21.00) $23.00 (5+ @ $21.00) $42.00 (5+ @ $40.00) $45.00 $10.00 $11.50 $17.00 $18.00 (5+ @ $15.00 each) $18.00 (5+ @ $16.00 each) $10.00 $50.00 $18.00 $18.00 $54.00 $28.00 $18.00 $10.00 $15.00 $11.00 $22.00 (5+ @ $20.00 each) $20.00 $15.00 $15.00 $25.00 $10.00 $20.00 $20.00 $20.00 $20.00 $20.00 $20.00 $51.00 $15.00 $15.00 $60.00 1 grade - $60.00 / 2 grades - $100.00 $40.00 $12.00

Acid Analysis

Sugar Analysis

Chemical Analysis

Fining/Filtration

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50 ml 50 ml 50 ml 50 ml 50 ml 500 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 250 ml 5 ml 50 ml 100 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 375 ml 50 ml 50 ml 375 ml 1 gal

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Analytical Services

Chemical Tests

(cont.)

Type

Description

Volume

Price/Sample

Sensory Evaluation

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

Sulfide detection and treatment is implemented through the use of varying levels of ascorbic acid and copper sulfate followed by sensory based trials to determine the nature of, and treatment for, sulfide problems.

375 ml

$35.00

750 ml

$45.00

750 ml

$30.00

Sulfide Detection and treatment Sulfide Detection only

Microbiological Services Microbiological Tests Procedure

Comments

Volume

Price/Sample

Microscopic Exam

Scan for microbes and debris (plating may be recommended to determine viability)

2 ml

$25.00

Culture, Direct

Yeast/mold & bacteria (includes Dekk./Brett.)

2 ml

$25.00

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

2 ml

$20.00

Bacteria only

2 ml

$15.00

Dekkera/Brettanomyces only

2 ml

$15.00

Wine Spoilage*

2 ml

$20.00

*(Brettanomyces/Pediococcus/Acetobacter) Culture,

Yeast/mold & bacteria (includes Dekk./Brett.)

250 ml

$40.00

Membrane Filtration

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

250 ml

$25.00

Bacteria only

250 ml

$25.00

Lysozyme sensitivity

500 ml

$25.00

Lysozyme Trials

(for Lactobacillus, Pediococcus, and Oenococcus)

Selecting A Culturing Method Wine Type Unfiltered Unfiltered barrel samples* Clear/Filtered bottled samples

Description Cloudy May be cloudy Clear, < 2 CFU/ml

Culturing Method Direct culture Direct culture 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

Zygosaccharomyces * Since cells tend to settle at the bottom of barrels, we recommend stirring prior to sampling. www.gusmerwine.com

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Analytical Services

Calculating

Molecular SO2 Total SO2 in wine is made up of “free SO2” and “bound SO2”.

Free SO2 consists of 3 species: molecular SO2, and two ions — HSO3- (bisulfite) and SO3= (sulfite). The distribution of these 3 species of free SO2 is pH dependent – the lower the pH, the more free SO2 exists as molecular SO2. Since molecular SO2 is the species which prevents oxidation and spoilage, it is important for the winemaker to adjust SO2 levels as a function of pH. Wineries adjusting to a standard free SO2 level instead of monitoring molecular SO2 will have varying SO2 impact on their wines; adjusting to molecular SO2 provides consistency in SO2 management.

Molecular SO2 is calculated using the free SO2 of a wine and a molecular SO2 factor related to the pH of the wine. In general, we suggest a lower molecular SO2 for reds than for whites, with reds around 0.5 ppm and whites at about 0.8 ppm at bottling – with consideration given to a wine’s susceptibility to spoilage.

Free SO2 needed to achieve molecular SO2 of:

Distribution of free SO2 at various pH’s pH

%SO2

%HSO3-

%SO3

0.8 ppm

0.5 ppm

2.90 2.95 3.00 3.05 3.10 3.15 3.20 3.25 3.30 3.35 3.40 3.45 3.50 3.55 3.60 3.65 3.70 3.75 3.80 3.85 3.90 3.95 4.00

7.5 6.6 6.1 5.3 4.9 4.3 3.9 3.4 3.1 2.7 2.5 2.2 2.0 1.8 1.6 1.4 1.3 1.1 1.0 0.9 0.8 0.7 0.7

92.5

0.009

93.9

0.012

95.1

0.015

96.1

0.019

96.8

0.024

97.5

0.030

98.0

0.038

98.4

0.048

98.7

0.061

98.9

0.077

99.1

0.097

99.2

0.122

1 ppm free 12 13 15 16 19 21 23 26 29 32 37 40 46 50 57 63 72 79 91 99 114 125

7 ppm free 7 8 9 10 12 13 15 16 18 20 23 25 29 31 36 39 45 49 57 62 71 78

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

University of California Cooperative Extension

The chart shows the distribution of the 3 species of free SO2 at the indicated pH. It also shows the level of free SO2 required to achieve two levels of molecular SO2: 0.5 ppm and 0.8 ppm, a normal range in wine.

Wines with higher pH levels, red or white, may require too high a total SO2 level to achieve desired free SO2 levels. Rather than have excessive total SO2 (which may give a ‘chemical’ taste), it is best to consider adjusting the pH downward with tartaric acid.

The molecular SO2 level can be extrapolated from the chart or calculated by using this formula: pH - 1.8

molecular SO2 = free SO2 divided by (1 + 10

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English to Metric to English Calculations

English to Metric to English Calculations English

=

Metric

Metric

=

English

1 oz (fluid)

=

30 ml (29.6 ml)

1 ml (1 cc)

=

0.035 fluid oz

1 quart (2 pints)

=

0.95 L

1 L (1,000 ml)

=

1.06 quart (0.26 gal)

1 ppm

=

1 mg / L

1 hl (100 L)

=

26.4 gal

1 gal (128 oz)

=

3,785 ml

1° Brix

=

1% sugar w/v

1 barrel

=

60 gal 227 L

1 g (1,000 mg)

=

0.035 oz

1 kg (1,000 g)

=

2.204 lbs

1 ton (1,000 kg)

=

2,204 lbs

1 oz (weight)

=

28.35 g

1 lb (16 oz)

=

453.6 g

1 ton (2,000 lbs)

=

907 kg

Abbreviations:

Temperature Conversion Chart:

oz = ounce

g = gram

lb = pound

kg = kilogram

gal = gallon

ml = milliliter

L = liter

hl = hectoliter

Degrees Fahrenheit ºC ➡ ºF = {(ºC x 9/5) + 32}

ºF

0

20

32

40

50

60

70

80

90 100 110 120

Degrees Centigrade ºF ➡ ºC = {(ºF - 32) x (5/9)}

ºC

-18

-7

0

4

10

16

21

27

32

38

44

49

Addition Formulas Compound

Lab Addition Rate

Acids (increase TA)

+ 0.1 g / 100 ml

Ascorbic acid (treat disulfides, add copper and carbon afterwards) Potassium carbonate

Cellar Addition Rate

= 3.8 g tartaric / gal wine = 8.3 lb tartaric / 1,000 gal wine = 7.4 lb malic / 1,000 gal wine = 7.1 lb citric / 1,000 gal wine + 10 ppm = 0.1 ml of 1% solution in 100 ml wine = 3.78 ml / gal = 37.85 g ascorbic acid crystals in 1,000 gal wine See page 30 for suggested lab and cellar trial levels

Copper (treat sulfides) DO TRIALS FIRST

+ 0.1 ppm as Cu

Hydrogen peroxide (reduce SO2) (Not legal for commercial wine) Potassium metabisulfite (add SO2)

~10 ppm SO2

Any soluble compound

1% + 1 lb / 1,000 gal

+ 100 ppm SO2

= 0.15 ml of 1% CuSO4 solution / gal wine = 0.1 ml of 0.05% CuSO4 in 120 ml (4 oz) wine = 1.5 grams CuSO4-5H2O per 1,000 gal wine approx 1 ml H2O2 3% / gal wine DO TRIALS FIRST! = 0.76 g / gal = 760 g / 1,000 gal = 20 g / hL = 0.2 g / L = 7.6 ml / gal = 2 ml / L of 10% KMBS solution (~5% SO2) 1 g / 100 ml = 7.50 g / 750 ml = 37.85 g / gal = 0.45 g / gal = 0.012 g / 100 ml = 0.09 g / 750 ml

Other Useful Calculations Normality:

Percentage (% additions):

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

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

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

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

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

Parts per million (ppm) = mg / L Amount to add in grams = (gallons wine) x 3.785 x desired ppm 1,000

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

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Index

A

AccuFlow/5000, 57 Acetic acid, enzymatic (in acid analysis), 62 Acid additions, 30 Acid analysis, 62 Acidification or de-acidification, see Wine adjustment trials Acidity, total titratable, 62 Acidity, volatile, 26 In acid analysis, 62 Addition formulas, 65 Aerex, 37 Agar, prepared, 51 Alcohol In juice analysis, 61-62 NIR (in chemical analysis), 62 Reagent, 50 Alpha-amino acids NOPA, 62 Ammonia nitrogen, 19, 61, 62 Analysis, chemical and microbial, 59-63 Bottling panels, 61 Chemical tests, 62 General juice/wine panels, 61 Microbiology tests, 61, 63 Technical assistance, 60 Also see Samples for analysis; Wine analysis panels Analytical Services, 59-65 Aroma, enhancement Enzyme used for, in blush and white wines, 21, 23 Enzyme used for, in white wines, 25 Ascorbic acid, 27, 30

B Bacteria, 12-15 Control of, 26 Malolactic, 12-13 Application notes for, 14-15 Balances, electronic, 53 Beakers, 53 Bentonite, 22, 25, 27, 30 Fining trials (in stability tests), 62 Beta glycosidase activity, 23 Bevigard M filters, 37, 38 Bevliner housings, 41 Biogenic amines, 26 Biotin, 17 Bottles & caps, sample, 53 Bottling panels, 61 Brix, 52, 61, 62 Bucher Vaslin cross-flow filters, 42-43 Buret, 53

C Calculating molecular SO2, 64 Capillary tubes, 58 Carbon, 30 KBWJ, 30 S51, 30 Cellar additions, 30 Cellar chemicals, 27-30 Cellar maintenance panel, 61 Cellu-Stack cartridges, 34 Cellu-Flo fiber filter aids, 44 Cepage strains, 8, 10 Chemical analysis, 59-63 Also see Analysis, chemical and microbial

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Chr. Hansen Freeze-dried ML cultures, 13 Lactizyme, see Lysozyme Mixed cultured products, 6 Viniflora products, 12-13 Storage of, 13 Yeast strains, 5-7, 10 Chromatography kit, 58 Citric acid, 27 Enzymatic (in acid analysis), 62 Clamps, 54 Clamp holder, variable, 54 Clarification, 22 Enzyme used for, 22-24 Clinitest Kit, 58 Copper, 30 Copper sulfate, 50 Courier service, 59 Culture Direct (microbiological tests), 63 Membrane filtration (microbiological tests), 60 Microbe growth in, see Microbe growth in culture Culture media (Millipore), 46 Culturing method, selecting, 63 Cylinders, 54

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

E Ebulliometer, 54, 57 Enzymes, 21-26 EZ-Pak membranes, 45

F Ferco tannins, 11 Fermentation Conditions, 19-20 Malolactic, 12-15 And use of Lactizyme, 26 Optimal temperature for, 15 Quality parameters, 12 Spontaneous alcoholic, 5 Fermentation panel, stuck/sluggish, 61 Fermiblanc, 8, 10 Fermichamp, 8-10 Fermicru 4F9, 8, 10 Fermicru LVCB, 8, 10 Fermicru VR5, 8, 10 Fermirouge, 8, 10 Fermivin, 8, 10 Filter cartridges, 34 Filter integrity testing, automatic, 39 Filter sheets, 34-35 Filters, 37-39 Filtration, 34-44 Enzyme used for, 22, 25 Sterile applications, 38 Troubleshooting guide, 40 Flasks Erlenmeyer, 55 Sidearm, 57 Flavy FX cross-flow filters, 42-43 Foss, 52 Fruit wines, 10

G Gelatin, 27, 30 Gelsol (liquid gelatin), 27 Granular 100 Bloom, 27 Silverleaf, 27 Glucose/Fructose, enzymatic, 61-62 Grap’tan E, 11 Grap’tan PC, 11 Grap’tan S, 11 Grap’tan V, 11

H H2S (hydrogen sulfide), 17, 19-20, 58, 60 HARMONY.nsac, 5-7 Haze & sediment identification panel, 61 Hazmat information, 3 Histamine, 26 Controlling production of, 26 Hydrochloric acid, 50 Hydrogen peroxide, 50 Hydrogen sulfide, see H2S Hydrometers Brix, 55 Brix (for juice analysis), 62 Brix (for sugar analysis), 62 Thermohydrometer, 55

I Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice, 49 Impinger set, 57 Iodine 0.02 N, 51 Isinglass Drifine, 27, 30 Flocced, 27, 30

J Juice analysis, 62 Juice panel, 60-61

K Kimwipes, 55 Kluyveromyces thermotolerans, 5-6 Kolorfine, 27, 30 Kolorfine Plus, 27, 30

L Lab Chemicals, 50-51 Lab Equipment, 52-58 Labs, R&D and application support, IFC, 36 Labware, 52-58 Lactic acid Enzymatic (in acid analysis), 62 Lysozyme (Lactizyme), 26

M Macerating enzymes, 21, 23-25 Malic Acid, 27 Conversion capacity (MACC), 12 In acid analysis, 62 Malolactic bacteria, see under Bacteria Malolactic fermentation, see under Fermentation Monitoring, 61 Matrix filter sheet series, 34-35 Maturation Enzyme used for, 22, 25

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Index

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

N Nalco 1072 colloidal silica, 27, 30 Nitrogen Levels of, 18-20 Types of, 19-20 Non-Saccharomyces yeasts, 5-6 NOPA, 50, 58, 61 Novarom Blanc, 22 Novoclair Speed, 21 Novozymes enzymes, 21-25 For use with blush wine production, 21, 23-25 For use with red wine production, 21-25 For use with white wine production, 21-25 Purified, 21 Nutrient Addition Charts, 19-20 Nutrients, 16-20 MicroEssentials, 13, 16-20 Pantothenic acid, 17 Minerals, 17 Proteins, 17 Vitamins, 17

O Oak, 31-33 Application Notes, 33 Oak Avantage, 31-32 American Oak Avantage, 31-32 French Oak Avantage, 31-32 Oak-Mor, 31-32 Premium, 31-32 Toasted, 31-32 Oenococcus oeni, 12-15 OenoFoss, 52 Order and Shipping Information, 3-4 Organic Acid Profile, 62

P Packaged kits for specific tests, 58 Panels, wine analysis, see Wine analysis panels Parafilm, 55

www.gusmerwine.com

Petri-Pad petri dishes, 46 pH, 13, 15 Buffers, 51 Electrode soak, 51 In acid analysis, 62 In juice analysis, 62 Meters, 55 Phenolphthalein 1%, 51 Phosphoric acid, 51 Pinking in White Wines prevention and treatment, 29 Pipets, 56 Polygard CR filters, 37 Post bottling panel, 61 Potassium bitartrate, 27, 30 Potassium carbonate, 27, 30 Potassium metabisulfite, 27 Potassium sorbate, 27, 30 Prebottling panel, 61 Process monitoring tools, 45-47 Protein stability, 30 Proteins, see under Nutrients PVPP (Divergan F), 27-30

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

S Saccharomyces bayanus, 13-14, 63 Saccharomyces cerevisiae, 5-10, 63 Samples for analysis, 59 Sampling valves, sanitary, 46 Sediment identification, see Haze & sediment identification panel Scales, 53 Sensory evaluation, 61-63 Shipping Information, 3 SO2 (sulfur dioxide) And control of bacteria, 26 And enzyme activity, 25 And yeast inhibition, 26 Free, distribution of at various pHâ&#x20AC;&#x2122;s, 64 Free (in chemical analysis), 62 Molecular, calculating, 64 Recommendation (in chemical analysis), 62 Test, ripper, 51 Total (in chemical analysis), 62 Toxic effect of, 14 Also see Potassium metabisulfite Soda ash, 27 Sodium hydroxide, 51 Sodium thiosulfate, 51 Sorbic acid In acid analysis, 62 S-Pak, 45 Succinic acid In acid analysis, 62 Stability tests, 58 Stability Cold, freeze/thaw (in stability tests), 62 Heat (protein), incubation only (in stability tests), 62 Starch, 51 Still, Cash, 53 Stir-bar retriever, 56 Stir bars, 56 Stirrers, 56 Hot plate, 56

Sugar analysis, 62 Sulfide detection kit, 58 Sulfide detection/treatment Chemical test for, 63 Kit, 58 Sulfur sticks, 27 Sulfuric acid, 51 Support stand, porcelain, 56 Swab test kits, 46 SYMPHONY.nsac, 5-7

T Tannins, see Ferco tannins Tartaric acid, 27 Technical Assistance, 60 Thermometers, 57 Ebulliometer (USA), 57 Lab, 57 Titration adjustment solutions, 51 Torulaspora delbrueckii, 5-6 TSP, 27

U UltrazymÂŽ 100G, 22, 25

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

W Wine Wine Wine Wine Wine

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

Y YAN, see Yeast assimilable nitrogen Yeast, 5-10 Chr. Hansen strains, 5-7, 10 DSM yeast strains, 8-10 Non-Saccharomyces, 5-6, 10 Yeast assimilable nitrogen (YAN), 19-20 In juice analysis, 61-62 Yeast nutrition, 16-20 Multiple additions, 16 Yeast strain suggestions, 10

2009 Gusmer Enterprises, Inc. Wine Products Catalog

67

Notes

68

2009 Gusmer Enterprises, Inc. Wine Products Catalog

www.gusmerwine.com

Product Lines and Partnerships

Gusmer is proud to be the manufacturer of the following product lines to the wine industry: MicroEssentialsTM Nutrients Oak-Mor速 Oak Avantage速 Cellu-Flo Matrix 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

2009 Gusmer Enterprises, Inc. Wine Products Catalog

1165 Globe Avenue Mountainside, NJ 07092 908.301.1811 • fax 908.301.1812

81 M Street Fresno, CA 93721 559.485.2692 • fax 559.485.4254

640-D Airpark Road Napa, CA 94558 707.224.7903 • fax 707.255.2019

1401 Ware Street Waupaca, WI 54981 715.258.5525 • fax 715.258.8488

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Gusmer

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

Wineries worldwide rely on us for everything from filters and filter media, to enzymes, bacteria, yeast, oak alternatives and other processing aids.

Wine Cellupore® Filter Sheets Cellu-Stack® Filter Cartridges Cellu-Flo Filter Fibers Oak-Mor® and Oak Avantage® Oak Alternatives Sulfide Reducing Matrix/Metal Reducing Matrix MicroEssentials Fermentation Nutrients Fining Agents Laboratory Analysis Laboratory/Cellar Supplies

ML bacteria Lysozyme and Yeast

Gusmer sells products from the finest manufacturers like Chr. Hansen, Millipore, Bucher Vaslin and Novozymes. Our long history of attentive, professional service and outstanding technical expertise is your guarantee of excellence.

To find out more about our line of winery products, go to www.gusmerwine.com or call your local Gusmer sales office.

Get to know Gusmer.

Because Gusmer knows wine.

Millipore Filter Cartridges Millipore Filter Housings Millipore Process Monitoring Tools

Service with Knowledge ® Cross Flow Filter Systems Reverse Osmosis Systems

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

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

E-mail: sales@gusmerenterprises.com

Midwest: 1401 Ware Street Waupaca, WI 54981 Tel: (715) 258-5525 Fax: (715) 258-8488 Website: www.gusmerwine.com

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

Gusmer

knows

Gusmer offers winemakers the best in enzymes, tannins and granular oaks for use during crushing and fermentation. Enzymes, like Vinozym® Vintage FCE, pure grape tannins from Ferco and Gusmer’s Oak Avantage® granular oak all help to achieve the deep red color, improved flavors and aromas, and lush mouth feel so desired in red wines.

Crush

Vinozym® Vintage FCE – Macerating enzyme for super premium red wines Vinozym® FCE – Macerating enzyme for premium white/rose wines Novoclair® Speed FCE – Pectinase enzyme optimized for settling solids quickly Vinoflow® G and FCE – Enzyme to improve filtration and speed maturation NovaromTM Blanc – Enhances varietal aroma compounds

For over 75 years Gusmer has provided winemakers with on-time delivery, customer service and technical support that can be counted on.

To find out more about our full line of crush processing aids, go to www.gusmerwine.com or call your local Gusmer sales office.

Get to know Gusmer.

Because Gusmer knows wine.

Grap’tan® V Grape tannins for use during fermentation

Service with Knowledge ®

Oak Avantage® American and French oak for use during fermentation and post fermentation East Coast: 1165 Globe Avenue Mountainside, NJ 07092 Tel: (908) 301-1811 Fax: (908) 301-1812

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

E-mail: sales@gusmerenterprises.com

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

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

Website: www.gusmerwine.com