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services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast View Table of Contents Every Wine Has a Story...

WELCOME At Gusmer, we know that every wine has a story and that every winemaker can make their own mark within the industry. That’s why for over 90 years, Gusmer has offered a full range of innovative enological tools that enable your creative expression through unique and interesting wines. Equipment, analytical instruments and processing aids brought to you from leading suppliers in the wine industry, all backed by strong Gusmer technical support. We understand that every winemaker is unique and we are here to support you with products that will help you reach your goals. As the new vintage is upon us, we are happy to offer groundbreaking products including an organic yeast strain by Renaissance Yeast, time-release fermentation nutrients manufactured by Gusmer Enterprises and convenient analytical services at our Napa and Sonoma Store locations. The options for expression have never been greater and the tools have never been better – so go ahead, express yourself and create your own story.

Wishing You Every Winemaking Success,

Your Friends at Gusmer Enterprises, Inc.

Rapid Wine and Juice Analysis Napa and Windsor Laboratories

Wine and Juice Analysis Gusmer now offers complete wine and juice analytical panels $40 at our Napa and Sonoma Store (Windsor) locations. Gusmer’s new pricing starts at $40 per panel for wine and juice samples with up to 10 different parameters. Bring your samples in today for fast affordable service!

Rapid Grape Juice: Brix, pH, VA, TA, Malic, NOPA, Ammonia, YAN

Rapid Wine: TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density

Rapid Wine SO2:

Free SO2, Total SO2, TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density

For additional details, see page 60 in the catalog. To order your panels or for any questions call us at the Napa location 707.224.7903 or Sonoma Store located in Windsor at 707.836.1056.

2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Gusmer Enterprises Good Manufacturing Practices (GMP)

To assure our ability to deliver the best quality products, we have designed our production facility and processes to meet higher standards. Our Fresno, California manufacturing facility regularly participates in third party GMP audits by accredited GMP auditors. These third party audits evaluate the effectiveness of our facility’s adherence to the guidelines established in 21 CFR 110 and international legislation, as well as

the adequacy of the programs to meet food safety standards, pest control, operational control, personnel / Partnerships Lines Product practice, maintenance, cleaning and other food industry standards. Gusmer Enterprises is committed to Good Manufacturing Practices and the quality of our products.

Gusmer is the proud manufacturer of the following products:

Oak Avantage® Oak Adjuncts Oak-Mor ® Oak Adjuncts

MicroEssentialsTM Fermentation Nutrients Cellu-Flo Filter Fibers

Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings Cellupore CSF Series Filter Sheets

Gusmer is also proud to partner with the following companies:

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 1 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Table of Contents Featured Products

Information

Table of Contents Table Renaissance Yeast Facility Locations and Technical Sales Reps...... 3 Strain - OssiaTM Products

Yeast...... 4-11 Chr. Hansen Yeast...... 4-7 Renaissance Yeast...... 8-9 Yeast Chart...... 10-11 Chr. Hansen ML Bacteria...... 12-16 Nutrients...... 17-20 Enzymes...... 21 Page 9 Lysozyme...... 21 Processing Aids...... 22-23 Divergan F (PVPP)...... 22 Cellar Chemicals...... 23 Oak Products...... 24-29 Gusmer Oak...... 24-27 Gusmer Enterprises Arôbois Arôneo Oak...... 28-29 TM Filtration...... 30-40 MicroEssentials Nutrients Filter sheets...... 30-31 (Time-Release) Cellu-Stack Filters and Housings...... 32 Complete -- TR Cellu-Flo Fiber Filter Aids...... 33 Page 17 MilliporeSigma Filter Cartridges...... 34-36 Bevliner Filter Housings...... 37 Bucher Vaslin Cross Flow Filters...... 38-40 Pacific Ozone Generators...... 41 Microbiology...... 42-48 MilliporeSigma Process Monitoring Tools...... 42-47 Arôbois Arôneo Illustrated Guide to Microbes...... 48 Laboratory Equipment...... 49-53 French Oak Chips Lab Chemicals...... 49 Page 28 FOSS OenoFoss...... 50-51 FOSS WineScan...... 52-53

Services

Gusmer Analytical Services...... 54-56 Panels and Individual Tests...... 57-59

Calculating Molecular SO2...... 60

Locations: West Coast Napa Sonoma Fresno 640 Airpark Road, Suite D Gusmer Sonoma Store 81 M Street Napa, CA 94558 9025 Old Redwood Hwy, Suite E Fresno, CA 93721 (Order Toll Free - 866.213.1131) Windsor, CA 95492 (Order Toll Free - 866.213.1131) Phone: 707.224.7903 Phone: 707.836.1056 Phone: 559.485.2692 Fax: 707.255.2019 8:30-5:00, M-F PST Fax: 559.485.4254 8:30-5:00, M-F PST Now Open Year-Round 8:00-5:00, M-F PST

East Coast Midwest Manufacturing Facility Mountainside Waupaca 1165 Globe Avenue 1401 Ware Street Mountainside, NJ 07092 Waupaca, WI 54981 (Order Toll Free - 866.213.1131) Phone: 715.258.5525 Phone: 908.301.1811 Fax: 715.258.8488 Fax: 908.301.1812 8:00-5:00, M-F CST 8:00-5:00, M-F EST Waupaca Manufacturing Facility

TECHNICAL Sales repRESENTATIVES by area: Central & Southern CA Upper Midwestern States Bill Merz (Bakersfield, CA) — 661.330.5294 Nate Siats (St. Paul, MN) – 651.491.7220 [email protected] [email protected]

Central & Northern CA Northeastern States, Eastern Canada Ivonne Dresser — 707.478.9302 Matt Pino (Mountainside, NJ) — 609.569.6329 [email protected] [email protected]

Central Coast CA, Southwestern States New Jersey, Delaware, Maryland, Pennsylvania, Gary Mosby (Santa Maria, CA) — 805.245.9034 Louis Uribe (Mountainside, NJ) — 908.301.1811 x213 [email protected] [email protected]

Napa County CA Southeastern States Lauren Sloan (Napa, CA) — 707.320.3307 Nathan Kreel (Raleigh, NC) — 240.810.2650 [email protected] [email protected]

Sonoma/Mendocino Counties CA Ivonne Dresser (Sonoma, CA) — 707.478.9302 For all the latest news, videos and updates [email protected] follow us on our social media pages. Northwestern States / Western Canada Bill Merz (Bakersfield, CA) — 661.330.5294 Gusmer Enterprises [email protected] Social Media

Colorado, Oregon Jason McCammon (Denver, CO) — 720.402.8856 [email protected]

Lower Midwestern States Jill Gallegos (TX) – 817.676.6506 [email protected]

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 3 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents New Dynamic in Wine Fermentation yeast Non-Saccharomyces Yeast for Flavor, Aroma and Tactile Development Wine fermentation practices have evolved greatly through the years as our understanding of grape and must ecology, microbial physiology and biochemistry continues to develop. Fermentation was once thought of as a one-stage process, primarily focused on sugar to alcohol conversion. As our understanding and appreciation of malolactic bacteria grew, fermentation practices evolved into two stages – sugar to alcohol and malic to lactic conversion – each stage with its own unique contribution to the organoleptic profile of the wine. With the commercialization of non-Saccharomyces yeast, yet another dynamic shift in fermentation practices is occurring. Today’s progressive winemakers are creating complex and multi-dimensional wines on a consistent basis by managing their fermentation regime in three stages – flavor, aroma and tactile development with non- Saccharomyces yeast, followed by sugar to alcohol conversion with Saccharomyces yeast, and malic to lactic conversion with malolactic bacteria.

Chr. Hansen led the charge in the development of non-Saccharomyces yeast strains with the creation of their screening and selection programs over a decade ago. Since then, three pure commercial strains, and three mixed culture preparations have become widely utilized in winemaking and are known for the exceptional impact they make to wine quality.

Pure non-Saccharomyces yeast Mixed Culture Blends FrootZenTM MelodyTM 100% Pichia kluyveri 60% S. cerevisiae, 20% L. thermotolerans, • First commercial direct 20% T. delbrueckii inoculum frozen yeast • Selected for enhancing exotic fruit and

• Releases and converts stone fruit flavors in complex wine odorless bound precursors such as Chardonnay, Viognier, and into volatile aromatic thiols delicate white and red wines

ConcertoTM Harmony 100% Lachancea thermotolerans* 80% S. cerevisiae, 10% L. thermotolerans, • Increases total acidity of wine 10% T. delbrueckii (lactic acid formation) • Excellent choice for elegant wines with • Integrated red and black fruit, spice sweet and intense fruit, and enhances mouthfeel and palate weight *Formerly Kluyveromyces thermotolerans PreludeTM Rhythm 100% Torulaspora delbrueckii 60% S. cerevisiae, 40% L. thermotolerans • Controlled inoculum helps minimize • Produces aromatic red wines rich in VA production blackberry and blackcurrant flavors, and preserves the acidity in wine • Heavy producer of polysaccharides

• For wines matured in oak, bridges gap between yeast derived Non-Saccharomyces yeast require a lower rehydration compounds and oak flavors temperature. It is important to follow package instructions for Non-Saccharomyces yeast rehydration. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 4 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Non-Saccharomyces (continued) yeast

FERMENTATION STAGE Flavor Aroma Alcoholic Malolactic Modi cation Fermentation Fermentation

Day 1 to 3 Day 4 to 7 Day 8 to 21

Non-Saccharomyces Saccharomyces Malolactic Bacteria Chr. Hansen Renaissance Yeast Chr. Hansen Culture FrootZen Viva Muse Strains Vina ora Oenos Concerto Allegro Brioso Avante Brio Prelude Vina ora Oenos 2.0 Ossia (organic) Vina ora CH11 Chr. Hansen Merit Vina ora CH16 Mixed Cultures Vina ora CH35 Chr. Hansen Vina ora CiNe Melody Harmony Rhythm

*Simultaneous Three Stages of Fermentation

**Sequential

Non-Saccharomyces Mixed Cultures Saccharomyces Malolactic Bacteria

*Simultaneous Inoculation In a simultaneous inoculation, the non-Saccharomyces and Saccharomyces yeast are added at the same time (as with Chr. Hansen’s mixed culture blends). The non-Saccharomyces yeast is active during the lag/log phase of the Saccharomyces yeast, thus bio-protecting the wine and developing flavor, aroma and mouthfeel. As the Saccharomyces population becomes established, and the alcohol level increases and oxygen level decreases, the non-Saccharomyces population is quickly dominated and the fermentation is driven to completion by the Saccharomyces yeast. **Sequential Inoculation In a sequential inoculation, non-Saccharomyces yeast are added to the must either during cold soak or at the onset of primary fermentation. During this early phase (which typically lasts one to three days or one to two degrees drop in Brix), the non-Saccharomyces yeast dominate the yeast population, thus bio-protecting the wine by outcompeting potential undesirable indigenous strains. It is also during this time that the non-Saccharomyces yeast contribute greatly to flavor, aroma and mouthfeel of the wine. Subsequent inoculation with your favorite Saccharomyces yeast quickly suppresses the non-Saccharomyces yeast and drives the fermentation to completion.

“ I’ve been using Gusmer products for winemaking in the past 8 or 9 years. In the past 5 years I’ve only used Chr. Hansen yeasts and my wines have gone from very good to outstanding, I think that is the reason my wines sell out every year. Thanks for the great products that you supply the wine industry.” Salvatore Turdo, Winemaker & Owner Turdo Vineyards & Winery - North Cape May, NJ

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 5 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Chr. Hansen yeast FrootZenTM

Viniflora Frootzen is the first commercial yeast Example: Viniflora ® FrootZen™ to boost preparation based on a pure strain of Pichia kluyveri. tropical fruit flavors Red This non-Saccharomyces yeast strain is specifically Increase in thiol levels when co-fermenting Sauvignon Blanc with FrootZen (Pichia kluyveri ) at 14ºC/57°F noted for its ability to enhance tropical fruit intensity

and mouthfeel in white wines such as Sauvignon Thiol 3-MHA (ng/L)

Blanc, Chardonnay, Riesling and fruit forward rosé 1000

and red wines. FrootZen is an extremely powerful 900

producer of the volatile thiol aromas 3-MHA (passion 800 100% fruit) and 3-MH (grapefruit), and significantly boosts 700

flavor compounds such as “peach, citrus and mineral”. 600

Since its launch in 2011, it has been widely adopted 500

into wine programs in North America, New Zealand, 400

France, Spain and other regions known for bright, 300

aromatic wines. 200

100 Use FrootZen with your favorite Saccharomyces 0 yeast in a sequential inoculation. Known as the “quiet Saccharomyces only FrootZen + Saccharomyces fermenter”, this strain of Pichia kluyveri does not create noticeable amounts of CO2, and a treated tank will appear to be very still. However, the fermentation is still progressing as evident by the noticeable increase in fruit aromas associated with the yeast and the 1 - 3 degree drop in brix over a three-day period. After FrootZen has done its job, inoculate with the Saccharomyces of choice to complete the fermentation.

FrootZen is also the first commercial yeast preparation for winemakers which is meant for direct inoculation into grape juice – frozen so no rehydration is required. Chr. Hansen has developed the technology to freeze yeast and offer it as a fully hydrated, direct inoculation product. It comes in 500g packages, and is delivered to your winery on dry ice. It can be stored for a short time on dry ice until used, or for longer term storage, in a -40 °C freezer.

“ I must congratulate Gusmer for carrying the Christian Hansen yeast products. I’ve been using the ‘wild yeast’ mixed cultures for a number of years and tried the Pichia culture this year for the first time as a pre-fermentation pitch on a Napa Valley Sauvignon Blanc. The aromatic intensity this inoculation gave to the overall blend was amazing and I plan on continuing to use it as well as the other mixed cultures in the future.” Richard Mansfield, Winemaker Northern California

What Chardonnay Style yeast Are You? The exciting thing about Chardonnay is its ability to programs, as is the management of both alcoholic accommodate so many styles, allowing for a great and malolactic fermentations. degree of latitude in expression on the part of the The Chr. Hansen non-Saccharomyces and winemaker. Unlike any other grape, Chardonnay can Saccharomyces yeast and malolactic bacteria be graceful and elegant, light and fruity, or serious selections provide winemakers with the ability to and provocative. Hugely malleable, it comes in many form Chardonnay into what is required to define and shapes and forms. differentiate programs, offering tools to accentuate In his report* on Chardonnay, Christian Eedes sums full fruit expression, or complexity through diacetyl up well the five faces of Chardonnay (see chart production, or somewhere in between. These same below). Grape quality and oak are instrumental in tools are easily applied to other grape varieties, but shaping the final outcome of great Chardonnay Chardonnay does it so well.

Style Fruit Palate Non-Saccharomyces Saccharomyces Malolactic Expression Weight Yeast Yeast Bacteria

Light-bodied FrootZen Merit CiNe – with lime fruit and acidity for partial or total MLF

Fruit-driven FrootZen Merit CiNe – with moderate acidity

Traditional FrootZen Melody CH11 – ripe citrus and oak

Burgundian Prelude Melody CH35 – ﬂinty, leesy, more savoury

Spontaneous ferment Prelude Merit CH35 – rich, broad, honeyed

*The Christian Eedes Chardonnay Report – 2012

CLICK IMAGE TO VIEW VIDEO

Gusmer Wine Seminar: “The utilization of non-Saccharomyces Yeast” Dr. Hentie Swiegers, Chr. Hansen’s Wine Innovation Department

Scan Code to view video or go to www.youtube.com/gusmerwine

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 7 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Renaissance Yeast yeast Yeast with Purpose

Renaissance Yeast is a research and development oriented company in Vancouver, Canada that is dedicated to developing premium yeast strains that address some of the wine industry’s most important fermentation challenges. Since 2013, Renaissance Yeast has operated on the premise that fermentation problems can be addressed with yeast strain screening and development through natural breeding techniques. Novel Hydrogen Sulfide Related Discovery Through research funded by the American Vineyard Foundation, Dr. Linda Bisson (University of California, Davis) and her team revealed that the level of sulfide produced by yeast strains varies and that it is difficult to predict strain behavior in response to nitrogen supplementation. Hydrogen sulfide is one of several common sensory defects in wine. Most commercial wine yeast strains produce some amount of hydrogen sulfide, with levels topping out at 290 mg/l. The threshold level for human detection is 11 ng/l. Hydrogen sulfide can impart notes of rotten egg, garlic and burnt rubber, and if left untreated, can complex into other volatile sulfides such as disulfides and mercaptans. Dr. Bisson’s research resulted in the isolation of the yeast strain UCD932 from a vineyard in Italy, and the understanding that this yeast strain is naturally unable to produce hydrogen sulfide in grape must. This novel discovery lead to extensive screening and crossbreeding programs by the research staff at Renaissance Yeast, and resulted in an innovative approach to preventing hydrogen sulfide in fermentations.

Premium Yeast Delivering Superior Quality Renaissance Yeast has developed a new family Typicality 10 of premium wine yeast strains that have excellent Pleasantness Olfactory Intensity fermentation kinetics and organoleptic characteristics, 8 and a natural inability to produce hydrogen sulfide in Gustative 6 Harmony Floral grape musts... all of the attributes that are so important 4 to today’s winemakers – plus the natural prevention 2 of hydrogen sulfide. These yeast strains are produced Bitterness 0 Apple to the highest quality standards and are offered at price levels equivalent to commercial premium yeast Acidity Mature Fruits strains. They offer valuable cost and time benefits, and allow for the production of higher quality wines. Olfactory Balance Honey Bread Hydrogen sulfide is produced by most strains of Allegro Saccharomyces during fermentation - even if at Commercial Strain #1 trace amounts, below the sensory threshold level. Commercial Strain #2 The effects of hydrogen sulfide are obvious at Commercial Strain #3 higher levels, but at levels below sensory threshold, CLICK IMAGE TO VIEW VIDEO Gusmer Wine Seminar: “The latest research in hydrogen sulfide production during fermentation and how yeast metabolism can change the game” Dr. Matthew Dahabieh, Head of Research at Renaissance Yeast

Scan Code to view video or go to www.youtube.com/gusmerwine services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 8 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Renaissance Yeast (continued) yeast

hydrogen sulfide leads to “closed or masked” wines hindering the full expression of flavor and aroma compounds. In contrast, wines are much Open more “open and bright” when trace amounts of hydrogen sulfide are Majority of wines not present. Traditional sulfide remediation techniques, such as copper Closed addition and aeration, have their own negative effect on overall wine quality. By preventing hydrogen sulfide formation during fermentation, Sensory quality Renaissance wine yeast helps to make good wines great and great Spoiled Bright, Open Masked Defective wines amazing… with full expression of flavor and aroma. No H2S H2S below threshold H2S above threshold H2S levels Yeast Developed by Classical Breeding, Non-GMO Renaissance Yeast uses classical breeding techniques Sporulation Mating n to develop its strains, not genetic modification. The 2n n strains are certified non-GMO. By inducing sporulation 2n n 2n 2n and sexual mating, selected yeast strains are crossbred 2n n Hybrid yeast Backcrossing Renaissance Yeast and backcrossed repeatedly until the progeny strains (repeat) H2S-preventing strain have the desired characteristics of the parent strains. Strain X H2S preventing strain

*VivaTM *MuseTM Ideal for artisan-style sparkling wines, fruit Excellent choice for full bodied wines such as forward grape wines and fruit wines Cabernet Sauvignon, Merlot and Syrah • Strong fermentation kinetics, all the • Provides impressive flavor and while preserving fresh, fruit character aroma in red varietals

• A rapid, clean fermenter characterized by its ability to work under diverse conditions AllegroTM BrioTM Imparts good mid-palate fullness with color A specialty yeast for complex, fruit driven and flavor stability across all varietals red wines

• Produces an intense fruit overture • Intense aroma purity, elevating a followed by a mild spiciness and a wine’s aromatic expressiveness with smooth tannin finish notes of cherry, black fruits and spice • Ferments at a moderate tempo and performs • Improves the extraction of phenolic well in medium nitrogen musts compounds and color *AvanteTM OssiaTM - (Organic) A versatile and reliable yeast for making Provides a high-quality advance for red wines organic winemakers.

• Produces an intense red fruit overture • Minimize concern of producing H2S for color and flavor stability due to limitations of conventional use of inorganic copper sulfate • Maintains desired varietal characteristics with great aromas and flavors

* Product name change, contact your Gusmer sales representative for more information.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 9 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents

Temperature Sugar/ Fermentation Alcohol Relative Addition Point / Purpose Product Features Bene ts Recommended Wines Range °F/ (°C) Alcohol Yield Speed Tolerance Nitrogen Needs Lag Phase yeast Cold Soak or Onset of Chr. Hansen Non-Saccharomyces yeasts Primary Primary Fermentation/ • Fruit forward white and rosé wines Bio-Protect Wines - Fermenation/ FrootZen • Pichia kluyveri Alcoholic • High levels of volatile thiols, esters, terpenes • Grapefruit, passion fruit and citrus and light red wines Flavor, Aroma, Tactile, Fermentation Development • Increases mouthfeel / palate weight • Fuller wines • Sauvignon Blanc 50 to 82 °F/ 16.8 g/L sugar Slow 6.0% Medium Short • Direct inoculation yeast • No rehydration or acclimatization required • Chardonnay (10 to 28 °C) for 1% alcohol • Low SO2 and H2S production • Easy on malolactic bacteria • Riesling • Used in conjunction with your favorite Saccharomyces yeast • Pinot Gris Concerto • Fruit forward red and rosé wines • Lachancea thermotolerans • Mediterranean/medium body style wines • Integrated red and black fruit, spice • Merlot • Increase total acidity (lactic acid formation) • Softer palate • Zinfandel 50 to 82 °F/ 16.8 g/L sugar (10 to 28 °C) for 1% alcohol Slow 10.0% Medium Moderate • Low SO2 and H2S production • Easy on malolactic bacteria • Grenache • Used in conjunction with your favorite Saccharomyces yeast • Tempranillo • Sangiovese Prelude • Perfect with red and white wines • Torulaspora delbrueckii • Silky, round wines, increases palate weight fermented or aged in oak • Heavy producer of mannoproteins / polysaccharides • Chardonnay 50 to 82 °F/ 16.8 g/L sugar Slow 9.0% Medium Moderate to Long • For wines matured in oak and increases (10 to 28 °C) for 1% alcohol • Low SO2 and H2S production perceived fullness • Cabernet Sauvignon • Used in conjunction with your favorite Saccharomyces yeast • Easy on malolactic bacteria • Syrah • Pinot Noir Chr. Hansen Blend of Saccharomyces and non-Saccharomyces yeasts

Melody • Dry white and red wines • Mixed Cultures: S. cerevisiae, L. thermotolerans, • More intense complexity and fruit T. delbrueckii • Chardonnay • Enhanced mouthfeel 50 to 90 °F/ 17.7 g/L sugar • Three yeast strains - 60:20:20% blend • Pinot Gris • Easy on malolactic bacteria (10 to 32 °C) for 1% alcohol Moderate 17.0% Medium Moderate • Can tolerate high alcohol • Cabernet Sauvignon • One of the most popular strains • Low SO2 and H2S production • Pinot Blanc

Harmony • Mixed Cultures: S. cerevisiae, L. thermotolerans, • Nuances of complexity and fruit T. delbrueckii • Cabernet, Merlot, Shiraz, Pinot Noir 50 to 90 °F/ 17.0% Medium Moderate • Increased mouthfeel 17.7 g/L sugar Moderate • Three yeast strains - 80:10:10% blend • Chardonnay, Pinot Blanc, Pinot Gris (10 to 32 °C) for 1% alcohol • Easy on malolactic bacteria • Low SO2 and H2S production

Rhythm • Dry red wines • Merlot • Mixed Cultures: S. cerevisiae, L. thermotolerans • Zinfandel • Two yeast strains - 60:40% blend • Complexity with notes of black fruit 50 to 90 °F/ 17.7 g/L sugar • Grenache (10 to 32 °C) for 1% alcohol Moderate 17.0% Medium Moderate • Can tolerate high alcohol • Easy on malolactic bacteria • Low SO and H S production • Tempranillo 2 2 • Cabernet Sauvignon Chr. Hansen Saccharomyces yeasts Merit • Saccharomyces cerevisiae • Ideal for red and white wines • Tolerant of high alcohols (up to 17% v/v) • Cabernet Sauvignon • Perfect for inoculation with non-Saccharomyces yeast • Strong all around fermenter • Grenache 50 to 90 °F/ 17.7 g/L sugar (10 to 32 °C) for 1% alcohol Fast 17.0% Medium Short and malolactic bacteria • Red and black fruit avors • Merlot • Restarting stuck fermentations • Easy on malolactic bacteria • Syrah • Low SO2 and H2S production • Chardonnay, Riesling, Pinot Gris Renaissance Yeast Viva • S. bayanus • Suitable for artisan style sparkling and fruit • Chardonnay • Able to ferment at low temperatures forward white wines • Pinot Gris 55 to 86 °F/ 16.9 g/L sugar Fast 16.0% Moderate - High Short • No H2S production • Preserves fresh fruit character and acidity • Sparkling Wine (13 to 30 °C) for 1% alcohol • Product Name Change • Rapid and clean fermenter • Cider

Allegro • Sauvignon Blanc • S. bayanus • Strain is selected for aromatic expression of • Chardonnay • Gewurztraminer • White wine fermentations white wine fermentations 59 to 82 °F/ 16.3 g/L sugar Moderate 16.0% Moderate Short • No H S production • Chenin Blanc (15 to 28 °C) for 1% alcohol 2 • Delivers soft mouthfeel characterisitcs • Pinot Blanc • Exceptional at focusing fruit aromas and avors • Cider Avante • Speci cally chosen for red wine fermentations • S. cerevisiae • Cabernet Sauvignon • Produces an intense fruit overture, mild spice • Flavor and color stability • Zinfandel and integrates tannins 65 to 95 °F/ 16.4 g/L sugar • No H S production • Syrah for 1% alcohol Moderate 17.0% Moderate Short 2 • Imparts good mid-palate fullness and (18 to 35 °C) • Product Name Change • Sangiovese stabilizes color

Muse • S. cerevisiae • Recommended for red wines with high color • Cabernet Sauvignon • Ideal for structured wines and good structure • Merlot 65 to 77 °F/ 16.6 g/L sugar Moderate 16.0% Moderate - High Short • No H S production • Provides intense avors and aromas • Syrah 2 • Zinfandel (18 to 25 °C) for 1% alcohol • Product Name Change • Ideal for full-bodied red wines • Petit Verdot

Brio • S. cerevisiae • Renaissance Yeast’s latest specialty strain • Pinot Noir for Pinot Noir • Ideal for Pinot Noir • Zinfandel 63 to 82 °F/ 16.5 g/L sugar Moderate 16.0% Moderate Medium • No H S production • Elevating a wine’s aromatic expressiveness with • Grenache (17 to 28 °C) for 1% alcohol 2 notes of cherry, black fruits and spice • Gamay

Ossia • High performance, certi ed organic yeast • S. hybrid • Strain is compatible for red or white wines • Dry white and red wines • Certi ed Organic • Minimizes concern of producing H S due to • Fruit Wines 64 to 89 °F/ 16.5 g/L sugar Moderate 16.0% Moderate Medium 2 (18 to 32 °C) for 1% alcohol • No H2S production limitations of conventional use of inorganic • Cider nitrogen, copper sulfate

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 11 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Chr. Hansen Malolactic Bacteria Cultures

World Leader in Bacterial Cultures for the Wine Industry One of Chr. Hansen’s core competencies is microbial physiology. By investigating how bacterial cultures interact ml bacteria with their environment, valuable insight is gained into strain functionality and performance. As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. That is evident by the fact that Chr. Hansen Viniflora® cultures are the most widely used malolactic cultures. Reliable and predictable, Viniflora bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes.

Not all strains of Oenococcus oeni are the same, nor are all malolactic bacterial preparations. Some strains are more tolerant to environmental parameters such as pH, temperature, sulfur dioxide and alcohol. That tolerance depends partly on the natural capabilities of the strain, but more importantly on a production process that properly adapts the cell to enter the harsh environment of wine. It takes properly conditioned cells to survive the freeze drying process, and the ultimate inoculation into wine, to assure a high degree of cell viability. Chr. Hansen preparations are not only tested for viability, but each batch of bacteria is also tested for the cell’s ability to convert malic acid to lactic acid. Only Chr. Hansen uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced.

With Chr. Hansen direct inoculation cultures of Oenococcus oeni, no starter preparation is needed. Just add the product directly from the bag to the must or wine. Available as a freeze dried product in three different pack

sizes to treat 66 gallons, 660 gallons and 6,600 gallons. ml bacteria

Viniflora® Oenos Viniflora® CH11

• Selected for its exceptional ability to perform • One of the newer strains developed by Chr. a quick and efficient malolactic fermentation Hansen for its ability to ferment wines with in most wines very low pH and high alcohol

• Good all around tolerance for low pH and • One of the fastest malolactic fermenters high alcohol, along with a good temperature available range • Performs well in both red and white wines • Used effectively in red and white wines ® TM ® Viniflora CiNe Viniflora Oenos 2.0 • Unique strain that does not metabolize citric • Contains all the positive attributes of Viniflora acid, helping keep the fruit forward aromas in Oenos both red and white wines

• Cinnamoyl esterase negative • Does not produce buttery character also • Ideal strain to achieve a fast and clean known as diacetyl malolactic fermentation in barrel aged red • Has good tolerance for both alcohol and pH wines Viniflora® CH16

Hydroxycinnamic Acid Management • Ability to ferment at high alcohol levels New findings show that some strains of Oenococcus oeni • Very effective at fermenting red wines and not are able to hydrolyze cinnamic acids, naturally present in producing high levels of VA wines, into hydroxycinnamic acids when they possess a cinnamoyl esterase activity. Following this latest research, “ I use CH16 for my Zinfandel, and it works wonders! My Chr. Hansen now delivers the ‘cinnamoyl esterase’ profile wine goes through ML quickly, maintaining low VA, and for each and every strain commercialized. This information keeps the expression of the fruit in tact! SO THANK YOU!” may help winemakers select the strain of malolactic culture Angelina Mondavi, Winemaker they want to use in regards to the type of wine produced. Dark Matter Wines Chr. Hansen recommends the following cinnamoyl esterase negative strains for barrel aged wines -Vinoflora CH16, ® CH11, CH35 or Oenos 2.0. Cinnamoyl esterase positive Viniflora CH35

strains, Vinoflora Oenos and CiNe, are recommended for • An extremely unique strain with superior white wines (to avoid oxidation) and ability to withstand high SO and low pH red wines (to stabilize color) that do not 2 environments in wine mature in barrels. • Best used in white wines that present Click here to Download handout on difficulties for other strains “Hydroxycinnamic Acid Management in Winemaking”

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 13 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Chr. Hansen Viniflora® CiNe™ Keep the fruit intensity and create and a softer palate, while preserving the fruit derived new wine styles with this unique flavors and aromas from the grape and alcoholic fermentation. The key to CiNe is its lack of ability to ml bacteria diacetyl-free malolactic culture Winemakers can now enjoy the benefits of malolactic metabolize citric acid, the primary driver of diacetyl fermentation without the production of diacetyl. Viniflora® production in wine, while maintaining full ability to CiNe™ (citric negative) is a natural and innovative tool metabolize malic acid. The absence of the gene(s) for winemakers to optimize fruit intensity, improve mouth responsible for the citric metabolic pathway is a naturally feel and reduce acidity. occurring mutation in CiNe… it is certified non-GMO. CiNe produces much lower levels of acetic acid (VA), With Chr. Hansen’s Viniflora CiNe, winemakers now because it is unable to metabolize citric acid, and it have the opportunity to create new types of wine styles does not produce biogenic amines. (white, rosé, sparkling and red), differentiate similar wines within a larger program, and bring fruitiness to its highest The feedback from winemakers that have tried CiNe level. This lends itself perfectly when working towards is universal – it is a perfect tool for fruit forward wines. consumer demands for natural, fruit forward wines. CiNe is available in the same freeze-dried, direct inoculation format as all the other Chr. Hansen bacteria Viniflora CiNe offers all the benefits of malolactic strains. Contact your Gusmer representative to find out fermentation management, such as microbial stability what Viniflora CiNe can do for your wines this harvest.

Viniflora® CiNe™ Fermentation Characteristics

Citric acid (ppm) Acetic acid (ppm)

600 600

400 400

ra CiNe ra CiNe 200 200 Other ML bacteria Other ML bacteria

0 0 0 5 10 15 20 0 5 10 15 20 Days Days

Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity. Field Trial 2009, France, Rosé: Co-inoculation

® ™ Viniﬂora VinifloraCiNe the® CiNe ‘diacetyl-f™ Mainree’ Bene culturfiets main for Winemakersbeneﬁts for winemakers

Effects on red/rosé/white wines Effects on rosé/white wines that that normally go through MLF normally do not go through MLF

FLAVOR PROFILE Increase fruit flavor intensity Decrease sulfites content Decrease volatile acidity and its effect on flavor intensity

MOUTHFEEL Decrease harshness/acidity Get a rounder mouth-feel

STABILITY Reduce Malic Acid Reduce the amount of

SO2 needed to stabilize wines

NEW APPLICATIONS ‘Diacetyl free’ wines: MLF effect on white wines without • new wine in a range compromising fruit or primary • new wine in a blend fermentation flavors services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 14 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Application Notes for Malolactic Bacteria The rate of the malolactic fermentation, and ultimately, Strain of Bacteria the success of the fermentation, are dependant on Different strains of Oenococcus oeni have different

several key factors — the level of inoculation, the strain fermentation characteristics and different abilities ml bacteria of bacteria used and the parameters of the wine. to survive the extreme conditions of wine. The Level of Inoculation – The Magic characteristics and survivability are determined by Number the strains’ natural capabilities and the skill used It is frequently observed that efficient malolactic in preparing the cultures to adapt. Chr. Hansen fermentations require a minimum cell density of is the world’s leader in bacteria preparations for approximately 106 CFU/ml… one million cells per food cultures, with a wide-ranging strain bank and milliliter — the magic number. Malic acid conversion extensive expertise. The Viniflora strains were selected has also been found to be proportional to cell density; and adapted specifically to meet the varied wine so the more cells above one million per milliliter, the parameters and the high standards of winemakers. faster the malolactic fermentation will progress. This Wine Parameters means that a pouch of bacteria used to inoculate 660 SO2, pH, alcohol and temperature are the key wine 12 gallons must contain at least 2.5x10 viable cells in parameters to consider for successful malolactic 6 order to ensure an inoculation level of 10 CFU/ml, and fermentations. Any one of these parameters outside all of those cells must survive inoculation into the wine. the bacteria’s limitations can slow down or inhibit the Not all commercial preparations contain this level of fermentation. It is important to remember that these viable cells, nor do all manufacturers prepare the cells parameters all work in concert with one another and to survive the inoculation. Chr. Hansen not only checks together have a synergistic effect on the bacteria. its Viniflora cultures to assure that their cell numbers Exceeding the limitations for one parameter, if others exceed these levels, but also checks the cells’ ability to are in line, may be less restrictive than three or four survive inoculation and convert malic acid. parameters that are high but within the limitations for Stretching the Cultures the strain. Stretching the cultures by inoculating volumes of wine SO2 greater than what is recommended is not always Be aware of the toxic effect of SO2 on malolactic prudent. Stretching means that the inoculation bacteria and keep the addition to a minimum. In rates of the Oenococcus oeni may fall below 106 general, lower is better, with the maximum TSO2 at CFU/ml and that a malolactic fermentation with the 30-70 ppm depending on the strain of bacteria and the desirable bacteria may not start until cells go through type of wine (see chart on page 16). Some strains of sufficient generations. Oenococcus oeni is a slow- yeast (especially Saccharomyces bayanus) produce growing organism and can be outcompeted by other, high levels of SO2 during alcoholic fermentation. undesirable bacteria (Lactobacillus, Pediococcus, Choosing an ML-friendly strain of yeast, which etc.). Ultimately the quality of the wine can be affected, produces minimal amounts of SO2, will help to assure and at the very least the fermentation will be drawn the success of your malolactic fermentation. out by days, weeks, or possibly months, tying up tank space, requiring ongoing monitoring, and enduring unnecessary risk of oxidation and spoilage.

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pH Temperature Lower pH levels create more challenging conditions In wine, the optimal temperature for malolactic

ml bacteria for malolactic fermentations. Some Viniflora strains fermentation is 63 - 72 °F, with the maximum can handle pH levels down to 3.3, and under certain temperature around 77 °F. Temperatures below 50 °F conditions down to 3.1. The CH35 and CH11 strains will slow the metabolism of malic acid to the point that the were selected to handle lower pH levels, and under fermentation is significantly delayed. Low temperatures certain conditions, can go down to 3.0. High pH can be a in the wine do not necessarily kill the cells, but under challenge as well in that both desirable and undesirable most conditions, make them dormant. In most cases, bacteria find it easier to thrive. High pH values usually if all parameters are good, the fermentation can be dictate the need for a strong inoculation of Oenococcus restarted by heating the wine to optimal temperatures. oeni to outcompete the undesirable bacteria. Temperatures above 77 °F can kill Oenococcus oeni. Alcohol Storage High levels of alcohol have an inhibitory effect on Chr. Hansen’s Viniflora is produced with a three year bacteria. In general, the Viniflora strains can handle up shelf life and unopened packages can therefore be to 14% alcohol, with the CH16 strain being especially carried over from season to season. It should be kept selected for high alcohol red wines (up to 16%). frozen (0 °F) for long-term storage.

Chr. Hansen Wine Type Characteristics Biogenic Amines *Recommended Parameters

Strain Total SO2 Minimum Alcohol Temperature pH Viniflora® CiNeTM Red, White or First Diacetyl Free Bacteria Strain. Negative 30 ppm (all wines) 3.2 14% 63 - 77 °F Rosé Wines Good All Around Tolerance of pH,

Alcohol and SO2. Low VA Produc- tion, Cinnamoyl Esterase Positive Viniflora® Oenos Red or White Consistent Fermentor, Clean Negative 40 ppm (white) 3.2 14% 63 - 77 °F Wines and Classic Flavor Profile, 70 ppm (red) Low VA Production, Cinnamoyl Esterase Positive Viniflora® Oenos 2.0 Red or White Consistent Fermentor, Clean Negative 40 ppm (all wines) 3.2 15% 63 - 77 °F Wines and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative Viniflora® CH11 Red or White High Fermentation Speed, Negative 35 ppm (all wines) 3.0 15% 57 - 77 °F Wines Outstanding Tolerance to Lower pH, Lower Temperature and Higher Levels of Alcohol.

SO2 sensitive, Cinnamoyl Esterase Negative

® Viniflora CH16 Red Wines Outstanding Tolerance to High Negative 40 ppm (red) 3.4 16% 63 - 77 °F Alcohol Levels, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative

Viniflora® CH35 White Wines Outstanding Tolerance to Negative 45 ppm (white) 3.1 14% 59 - 77 °F

Lower pH and Higher SO2 Levels. Clean and Fruity Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative

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

services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 16 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Gusmer Enterprises MicroEssentialsTM Nutrients Gusmer’s MicroEssentials™ fermentation nutrients include a complete range of supplements for yeast rehydration, primary fermentation and malolactic fermentation. MicroEssentials nutrient formulations incorporate findings from the latest research and are based on premium ingredients. Our complex supplements contain highly refined polypeptides and amino acids, and a full spectrum of essential vitamins, minerals and yeast survival factors for a rich source of compounds that are highly assimilable by yeast and bacteria. These nutrients comply fully with the TTB regulations and are produced locally in our own facility, under nutrients GMP conditions. Used to support cell growth, general metabolism, protein synthesis and alcohol tolerance, fermentation nutrients contribute greatly to healthy fermentations and help guard against the formation of hydrogen sulfide and other unwanted metabolites. Gusmer’s MicroEssentials nutrients are designed to fit any wine production protocol. Nutrients for Yeast MicroEssentials Prime yeast rehydration nutrient provides assimilable organic nitrogen and micronutrients. The addition of bioavailable nutrients during yeast rehydration helps to ensure survival during the stressful transition of inoculation. Studies comparing MicroEssentials Prime to other yeast rehydration nutrients show MicroEssentials Prime to provide a healthier and faster fermentation -- even at a lower dose rate.

MicroEssentials Powder is a full spectrum nutrient blend in powdered form, which is dosed into the must during inoculation, and as required during alcoholic fermentation. It is recommended for use in both red and white wine fermentations when juice analysis shows low levels of YAN or when fermentation conditions prove challenging.

MicroEssentials Trace is a pure vitamin and mineral complex, used to supplement other yeast nutrients when additional micronutrients are required. Time-Release Nutrients for Yeast Winemakers commonly make incremental additions of nutrients during the first half of the fermentation as a means to manage the fermentation rate through the quantity and composition of available nutrients. The nutrient demand is greatest during the exponential phase, when cells require more organic nitrogen rich compounds to reach the desired level of biomass. This leaves limited nutrients available for subsequent generations of yeast to maintain the biomass through to the end of fermentation. Incremental addition assures nutrient availability to these later generations of yeast. The MicroEssentials Complete-TR and MicroEssentials Boost-TR were developed as a solution to the logistical difficulties of incremental additions. Nutrients are compressed into tablets creating a distinct time-release profile, delivering the proper dose and composition of nutrients as needed throughout the fermentation -- but with a single addition.

MicroEssentials Complete-TR is a combination of two “ As a winemaker who builds big wines, I need my tablets, each with a distinct time-release profile and fermentations to be able to stand up to the rigorous conditions of high sugars and elevated alcohol levels. Nutrition is key. So, nutrient composition. Both tablets are added together I rely on Gusmer’s MicroEssentials to give my fermentations at the onset of inoculation. One tablet contains a higher the right nutrition to get me there. I have grown to trust the development team at Gusmer and believe in the way that percentage of organically derived nitrogen, along with MicroEssentials is produced. The proof is in the incredible inorganic nitrogen, vitamins, minerals and yeast survival success rate completing fermentation, in a difficult medium, factors, and has a faster dissolution rate. This tablet even in the most problematic vintages.” provides the nutrients required to build biomass during Jeff Farthing M. Sc.,Winemaker the exponential phase. The other tablet is formulated Michael David Winery - Lodi, CA

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with the same ingredients, but has a higher percentage of inorganic nitrogen and a slower dissolution rate. It provides the nutrients required to maintain cell population, and its slower dissolution rate assures nutrient availability for the subsequent generations of yeast. Together, these two tablets provide the right composition of nutrients at the right time.

MicroEssentials Boost-TR contains a higher percentage of inorganic nitrogen, along with organic nitrogen, vitamins, minerals and yeast survival factors, in a time-release format. It is typically used to supplement the MicroEssentials Complete-TR in musts that have a lower level of YAN or in musts that are known to be problematic.

Nutrients for Malolactic Bacteria MicroEssentials Oenos was developed specifically for malolactic bacteria. It contains a diverse blend of organic protein sources and yeast derived vitamins and minerals. It is strongly recommended for most wines that have been historically difficult to put through malolactic fermentation, or that present challenging conditions (i.e. high SO2, high alcohol and low pH). nutrients

Item Dose Rate Description Application Package

MicroEssentials Prime 24 g / hl 100% organic nitrogen Ideal for rehydrating yeast 10 kg (2 lbs / 1,000 gal) source and complex and aiding in restarting (22 lbs) mixture of vitamins fermentations and minerals 1 kg Provides 6.2 ppm pure organic nitrogen (2.2 lbs) at 1 lb / 1,000 gal

MicroEssentials Powder 12 - 96 g / hl A powdered form of Highly complex nutrient used during 25 kg (1-8 lbs / 1,000 gal) yeast nutrient supplying fermentation - multiple addition is (55 lbs) a rich mixture of recommended when adding 2 lbs / organic and inorganic 1,000 gal or more 5 kg nitrogen, vitamins, (11 lbs) trace minerals and Provides 17 ppm available nitrogen yeast survival factors at 1 lb / 1,000 gal

MicroEssentials Trace 0.7 - 2.6 g / hl *Pure vitamin and Can be used in combination with 1 kg (25 - 100 g / 1,000 gal) mineral blend for other products when analysis shows (2.2 lbs) yeast that vitamin or mineral levels are particularly low 100 g (0.22 lbs)

*Complies with TTB 27 CFR 24.250 List

MicroEssentials Complete-TR 12 - 96 g / hl Time-release nutrient Highly complex nutrient, ideal for 10 kg (1 - 8 lbs / 1,000 gal) supplying a rich mixture most fermentations - added one time (22 lbs) of organic and inorganic at the beginning of fermentation. nitrogen, vitamins, (Product is a white and a tan tablet, 1 kg trace minerals and each with different time release (2.2 lbs) yeast survival factors profiles. Dose together 1 to 1) Provides 15 ppm available nitrogen at 1 lb / 1,000 gal

MicroEssentials Boost-TR 12 - 96 g / hl Time-release nutrient Substitute for DAP when time-release 10 kg (1-8 lbs / 1,000 gal) supplying higher levels of functionality is desired. Can be used (22 lbs) inorganic nitrogen and alone for easy fermentations or as a lower levels of vitamins supplement to Complete-TR 1 kg and trace minerals (2.2 lbs) Provides 19 ppm available nitrogen at 1 lb / 1,000 gal

MicroEssentials Oenos 5 g / hl Diverse blend of Strongly recommended for wines 25 kg (200 g / 1,000 gal) organic protein sources, that present challenging conditions - (55 lbs)

vitamins and minerals high SO2, high alcohol, low pH developed specifically 1 kg for malolactic bacteria (2.2 lbs)

100 g (0.22 lbs) services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 18 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents MicroEssentialsTM Fermentation Conditions (Select those that apply) Nutrient Addition Chart for Powder • High density grapes/musts ( ≥ 25 Brix) Yeast Assimilable Nitrogen (YAN) • Water and/or heat stress YAN is the sum of all nitrogen sources (organic and • Water additions to juice/must inorganic) usable by yeasts. YAN represents ammonia • Excessive clarification nitrogen and alpha-amino nitrogen measured in juices or musts. • History of problem ferments

Simplify crush — contact Gusmer Analytical Services • History of H2S formation for YAN analyses. See page 62. • Vine stress

TM How to Determine Required MicroEssentials Powder Addition Using the Graph Below nutrients 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 product recommendation and dosage. Example: If you have a YAN of 190 and Difficult (green) conditions, you should add 2 lbs MicroEssentials Prime, 2 lbs MicroEssentials Powder, and 1 lb diammonium phosphate per 1,000 gal.

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How to Determine Required MicroEssentialsTM 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 product recommendation and dosage. Example: If you have a YAN of 160 and Difficult (green) conditions, you should add 2 lbs MicroEssentials Prime, 3 lbs MicroEssentials nutrients Complete-TR, and 2 lbs MicroEssentials Boost-TR per 1,000 gal.

“ I am a small winery that is looking for results and complexity. The use of the MicroEssentials Complete has allowed me the extra time to focus on fermentations and vineyards, instead of making additions. Time, something you can never take back. Complexity that I only have one time to achieve.”

Jeff Cohn, Winemaker & Owner JC Cellars - Oakland, CA

services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 20 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Bioseutica Lysozyme Using Lysozyme to Combat Wine Lysozyme Helps Control Histamine Spoilage Production in Wine Lysozyme is used by winemakers to control the In general, biogenic amines (histamines) do not pose growth of gram-positive spoilage bacteria, to control a major health risk for consumers; however, in some certain aspects of malolactic fermentations, and to individuals histamine can trigger harmful or severe stabilize wines after alcoholic fermentation or when effects, known as false food allergies. malolactic fermentation is completed. Histamine can be produced by some types of bacteria Lysozyme plays an important role in establishing a in fermented food, and ethanol in wine may inhibit the healthy environment for alcoholic fermentation. Rather metabolism of histamine, allowing further increase than use high levels of SO2 to control the growth of histamine levels in the body. Recently, some large of Pediococcus, Lactobacilli, and other spoilage wine retailers have set a limit of 10 ppm histamine in enzymes organisms, lysozyme may be used. Unlike SO2, the wines they will sell. lysozyme does not inhibit yeast. In studies, the formation of histamine and other It is recommended to add lysozyme to the grape must biogenic amines was mainly due to some strains of as early as possible at low levels between 100 and Pediococcus damnosus. Some strains of Lactobacillus 150 ppm (10 - 15 g/hl). This allows early inhibition and Oenococcus can also produce histamine. of some of the organisms that cause stuck and/or Lysozyme is effective in controlling the growth sluggish fermentations that can increase production of bacteria which are responsible for histamine of volatile acids. These low levels of lysozyme will production. also control the development of indigenous bacteria, thus preventing premature malolactic fermentations and allowing the alcoholic fermentation to progress smoothly.

When using lysozyme to treat a sluggish fermentation, add it 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 lysozyme Yeast and Lactobacilli prior to lysozyme dosage of up to 250 ppm (25 g/hl) will assist in reducing the bacterial count and help bring the volatile acidity production under control.

Lysozyme will not inhibit acetic acid bacteria.

Bioseutica Lysozyme Dose 100-500 ppm = 0.1-0.5 g/L = 0.4-2 g/gal Pack Sizes: 500 g and 5 kg Yeast and Lactobacilli after lysozyme

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Gusmer is a major distributor of Divergan® F (PVPP) to the wine industry. Manufactured by BASF, Divergan F is used throughout the world for fining must and wine. BASF’s unique polymerization process produces the purist polyvinylpolypyrrolidone, which is completely insoluble in must and wine. Divergan F is selective in binding phenolic species such as catechins and leucoanthocyanidins with minimal effect on flavor and aroma. It is frequently used to stabilize the delicate color in White Zinfandel and to help prevent “pinking” in certain white wines, thus ensuring a proper shelf life.

Main Uses for Divergan F • Correct and stabilize color in wine, particularly white and blush wines • Help prevent “browning” and “pinking” (see below) Micrograph of Divergan® F (PVPP) • Freshen slightly oxidized wines • Reduce astringency and bitterness in red and white wines processing aids processing • Unmask fruity character • Improve mouthfeel and finish of wine • Treat press juice prior to fermentation to reduce astringency and bitterness

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

Prevention and Treatment of “Pinking” in White Wines with Divergan F White Vitis vinifera varietal wines can be prone to a phenomenon referred to as “pinking.” Pinking is the conversion of white wine to a pink color through slight oxidation of polyphenols. This reaction typically occurs in wines that are protected from contact with air and then suddenly exposed to air. Pinking generally takes place in white wines just after fermentation or bottling, although musts are not excluded. It is speculated that pinking and browning may occur simultaneously with pink compounds above visual threshold, acting to mask brown compounds that are just below visual threshold. Pinked wines usually retain positive flavors and aromas and are not influenced by pH changes or sulfur dioxide additions; however, warm storage temperatures and exposure to light increase the pinking rate. If the oxidation process continues, the pinked wines begin to brown, leading to undesirable sensory characteristics. Treatment of must (prior to yeast addition) with Divergan F - PVPP is an efficient preventative action. Divergan F at low dosages offers a cost effective means of treatment for high quality wines susceptible to pinking.

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

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

Chemical / Use *1 kg *5 kg *Sack

Ascorbic acid (for treating H2S) 25 kg Bentonite (multiple uses) Vitiben® (hydrates in cool water) Full Sack Only 22.7 kg Carbon (removes color/odor problems) S51 (deodorizing) Full Sack Only 18 kg Eno Anti-Chromos Full Sack Only 33 lbs ALL CARBON SHIPS BY TRUCK ONLY Citric acid 5 kg 22.7 kg Diammonium phosphate (nitrogen addition) 5 kg 22.7 kg Gelatin (fining agent) 1 each 5 or more Bronze Sheet 1-lb units Granular 100 Bloom Full Sack Only 50 lbs

Gelsol (liquid gelatin) 55-lb pail Full Pail Only 55-lb pail aids processing Isinglass (sold in 1-lb bags) 1 bag 3 or more bags Flocced Inquire for Drifine (20-min prep time) larger qty Kolorfine® (caseinate fining agent) 22.7 kg Malic acid (acid addition) 22.7 kg Potassium bitartrate (for cold stabilization) 5 kg 25 kg Potassium carbonate (acid reduction) 5 kg 25 kg

Potassium metabisulfite (SO2 addition, cleaning) 1 kg 25 kg Potassium sorbate (bottling stability) 5 kg 22.7 kg PVPP (Divergan ® F) 5 kg 20 kg Soda Ash (sodium carbonate for cleaning) Full Sack Only 22.7 kg Tartaric acid (acid additions) 5 kg 25 kg TSP chlorinated (for cleaning) Full Sack only 22.7 kg Nalco 1072 colloidal silica 5 gal (to settle gelatin fining and to clarify) Discounts available for larger quantities. Please inquire. *Certificate of analysis not available for 1 kg and 5 kg pack sizes. Only available for full sack sizes.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 23 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Gusmer Oak Products Oak-Mor® and Oak Avantage® Offer a Complete Line of Oak Adjuncts Gusmer Enterprises, Inc. is a leading manufacturer of oak products for the wine industry. As a pioneer in the oak adjunct market, Gusmer introduced the use of Oak-Mor® granular oak to the winemaking process in the early 1970’s. With the launch of our Oak Avantage®, we now offer a wide range of chips and granular oak products to wineries worldwide.

What was once created as a method to rejuvenate or enhance oak character in wine barrels has now become a tool for producing the highest quality wines. Our oak products allow winemakers more options and control in adjusting flavor, aroma and tactile characteristics, and in color stabilization. Use these 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 oak premium heartwood qualifies for our programs. Our proprietary toasting process brings out very distinct oak attributes, such as vanilla, butterscotch, clove, smoke, and others. Consistent, predictable results are the hallmark of Gusmer’s oak program, offering only the finest oak adjuncts.

We offer a variety of sizes and toast levels, as well as extensive winemaking expertise, all to assure the proper application in your process. Gusmer Item / Description Sack Enterprises’ wide product offering, unmatched quality Oak-Mor American Granular Oak control, and established reputation make us a premier Premium Oak-Mor 40 lbs (18.1 kg) supplier of oak products. Toasted Oak-Mor 40 lbs (18.1 kg) French Oak Avantage “ Ease of measurement for both determination of use in trials Chips 55 lbs (25 kg) and batches has helped many red and white wines from use Granular 44 lbs (20 kg) in primary fermentation to post fermentation applications. In white wine post-use has long showed not only a component American Oak Avantage transfer but also some fining ability. This has also applied in Chips 25 lbs (11.3 kg) cider and apple wine use. I have shared this knowledge with Granular 44 lbs. (20 kg) other winemakers for at least 25 years and continue to find new applications for use of Gusmer’s oak barrel alternative products.” Wayne Stitzer, Winemaking Consultant www.winemakinghelp.com services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 24 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Granular Oak Infusion Bags

Get all the rich and complex flavors and aromas from Gusmer’s Oak Infusion Bags are a simple and Gusmer’s Oak-Mor and Oak Avantage with ease and convenient means to use granular oak either during convenience by using Gusmer’s Granular Oak Infusion wine cellaring or for the production of concentrated oak Bags. Each bag has a dry weight of 10 pounds, allowing blending wines. Secure the bag to the tank using the for maximum dosing without presenting a lifting hazard. A fabric loop. Full extraction of oak flavors and aromas are fabric loop sewn into the bag makes for easy anchoring typically achieved in 10 – 20 days. Remove the bags in a tank. Validation studies were conducted to ensure after the tank has been pumped out. The granular oak is that the Granular Oak Infusion Bags meet the following retained in the infusion bag. The 10 pound infusion bag criteria: weighs no more than 40 pounds when fully wetted.

1. Inert Aroma and Flavor – Triangle tests were Granular Oak Infusion Bags are available in four different conducted using skilled wine tasters to assure grades of granular oak, and in both 50 pound sacks complete neutrality of the bag in regards to off-flavors (5 x 10 pound infusion bags) or in bulk-packed pallets or aromas in red and white wines, even when the bag (54 x 10 pound infusion bags). See page 30 for oak is in contact with the wine for long periods of time. flavor component profile.

2. Low Dust Dispersion – Less than 1 percent of the granular oak is “dusted” through the bag during shipping, handling or during extraction. This confirms the infusion bag’s ability to retain the granular oak. oak 3. Extraction Time and Organoleptic Profile – Trials comparing the extraction rates and organoleptic profile of granular oak added to a tank in the loose form and granular oak added to a tank in the infusion bags show comparable rates of extraction and flavor and aroma profiles.

Dose Item/Description Sack Premium Oak-Mor 50 pound (5x10 pound infusion bags) Toasted Oak-Mor 50 pound (5x10 pound infusion bags) Oak Avantage French Granular Oak 50 pound (5x10 pound infusion bags) Oak Avantage American Granular Oak 50 pound (5x10 pound infusion bags)

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Item Description and Dose Rates Flavor Components Premium Oak-Mor® Premium Oak-Mor is made from select American white oak butterscotch chosen for qualities that enhance and complement flavors 10 wood, smoke 8 coconut, butter and aromas of fine wines. This granular oak has undergone 6 4 a light toasting that provides a smooth, rich, creamy flavor. 2 spicy, leather 0 coconut, sweet Dose Rates*: White/Rosé Wines...... 5 - 20 lbs / 1,000 gal vanilla spicy, clove Red Wines...... 5 - 30 lbs / 1,000 gal clove

Toasted Oak-Mor® Toasted Oak-Mor is sourced from select American white oak butterscotch that has been processed to a medium plus toast level. This 10 wood, smoke 8 coconut, butter 6 granular oak offers notes of vanilla, coconut and clove are 4 often used to add complexity and finesse to wine flavors 2 spicy, leather 0 coconut, sweet and aromas. Dose Rates*: vanilla spicy, clove White/Rosé Wines...... 5 - 20 lbs / 1,000 gal clove Red Wines...... 5 - 30 lbs / 1,000 gal Oak Avantage® Oak Avantage American Granular oak offers the classic aroma butterscotch American Granular Oak and flavors of American oak but in a more refined and elegant 10 wood, smoke 8 coconut, butter style. This seasoned oak has been air dried for 18 months 6 4 before being granulated to a uniform particle size and toasted. 2 spicy, leather 0 coconut, sweet Dose Rates*: White/Rosé Wines...... 5 - 20 lbs / 1,000 gal vanilla spicy, clove

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

® oak Oak Avantage Oak Avantage American Oak Chips are sourced from the butterscotch American Oak Chips highest quality staves and air dried for 18 months. The staves 10 wood, smoke 8 coconut, butter are cut to a uniform size and toasted to maintain delicate 6 4 flavors and aromas. These chips are excellent for revitalizing 2 aging barrels. spicy, leather 0 coconut, sweet

Dose Rates*: vanilla spicy, clove White Wines...... 5 - 15 lbs / 1,000 gal clove Red Wines...... 10 - 30 lbs / 1,000 gal Oak Avantage® Oak Avantage French Granular Oak is sourced from the butterscotch French Granular Oak highest quality oak in Central France. After aging for 18 months 10 wood, smoke 8 coconut, butter seasoned staves are granulated to produce a uniform particle 6 4 size. The oak is toasted by a unique drying process to create 2 spicy, leather 0 coconut, sweet delicate flavors and aromas.

Dose Rates*: vanilla spicy, clove

White/Rosé Wines...... 5 - 20 lbs / 1,000 gal clove Red Wines...... 5 - 30 lbs / 1,000 gal Oak Avantage® Oak Avantage French Oak chips are sourced from the highest butterscotch French Oak Chips quality oak in Central France. These oak chips come from 10 wood, smoke 8 coconut, butter seasoned staves which produce a clean and sophisticated oak 6 4 impression that is typical of French oak. 2 spicy, leather 0 coconut, sweet Dose Rates*: White Wines...... 5 - 15 lbs / 1,000 gal vanilla spicy, clove Red Wines...... 10 - 30 lbs / 1,000 gal clove

*Dose rates are application dependent. Please contact a Gusmer representative for more information.

Whether you are relying on oak to add complexity, reduce fully perceived in the dry oak. The oak extraction process vegetative character, set color, or increase mouthfeel and allows soluble flavor and aroma compounds in the oak suppleness - there is a convenient application method that to be completely expressed, offering a better means to will allow for reproducible and precise additions. evaluate sensory characteristics and make decisions in regard to the optimal oak product and dose rate for the Common Application Methods: wine. Simple laboratory blending wines can be made by 1. Crusher (granular) – dose directly to red grapes at a soaking a small sample of the oak in the subject wine at reduced rate at the crusher to help with color stabilization the desired corresponding weight/volume dose rate over a and reduce vegetative character, but not impart recognizable period of days. A more detailed method is offered below. oak character. Typical dose rates are 2 - 4 lbs / ton of fruit. Oak Granular Extract Protocol for 2. Fermentation (granular/chip/infusion bag) – dose Laboratory Blending Wines directly to juice and ferment in the presence of oak. This 1. Using a graduated cylinder, measure 1 liter of wine allows the oak character to become well integrated in the intended for oak treatment. wine similar to fermenting in a barrel. The oak settles out a. Add 100 ppm of total SO2 if the oak extract will be with the lees. Typical dose rates are 15 - 30 lbs / 1,000 gal. stored for long periods.

3. Wine (granular/chip/infusion bag) – dose directly to 2. Add 36 g of oak per liter of wine. This is equivalent to 300 barrels or tanks in a loose form or in an infusion bag during lbs / 1,000 gal or 3.6 kg / hl. aging, micro-oxygenation, or pre-bottling processing steps. Typical dose rates are 5 - 30 lbs / 1,000 gal. 3. Add wine and oak to container with minimal headspace and seal or cover with Parafilm or Press-n-Seal. Stir or

4. Concentrated Blending Wine (granular) – dose at agitate multiple times during the first 24 hours to ensure oak a very high rate directly to a portion of wine in a tank or oak becomes thoroughly wetted by wine. tank press and blend back to finished wines. This allows a. Stir daily, allowing the wine to extract oak for precise blending. Typical dose rates are 50 - 300 lbs / compounds for 5 - 7 days at cellar temperature. 1,000 gal. 4. Remove oak particles from blending wine by passing 5. Concentrated Blending Wine During Fermentation wine through filter paper. Collect blending wine in small (granular) – dose at a very high rate directly to juice in a bottles to minimize oxidation. Sealed bottles can typically tank and ferment in the presence of oak. This creates a be stored in the refrigerator up to 8 weeks. blending wine with well-integrated character that can be used to blend back to finished wines. Typical dose rates 5. Based on the table below, set up seven 50 ml samples are 50 - 300 lbs / 1,000 gal. of wine to be evaluated including a control sample. Common Evaluation Methods: 6. Conduct sensory evaluation of the samples to determine The true sensory characteristics of oak are revealed optimal dosage. Further variations may be desirable to through extraction in wine; therefore, attributes may not be achieve optimum results.

Sample Description Test Wine (ml) Oak Extract Wine (ml) Equivalent Oak Dose Rate g / l lbs / 1,000 gal Control 50.00 -0- -0- -0- 2.5% 48.75 1.25 0.90 7.5 5.0% 47.50 2.50 1.80 15.0 7.5% 46.25 3.75 2.70 22.5 10.0% 45.00 5.00 3.60 30.0 12.5% 43.75 6.25 4.50 37.5 15.0% 42.50 7.50 5.40 45.0

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 27 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Arôbois Oak Products Arôneo Range French Oak Chips Arôbois established in 1997, is one of the pioneers of oak adjuncts in France. Gusmer is proud to partner with Arôbois as we expand the most effective tools for making excellent wines. Years of refinement has created innovation to create the Arôbois – Arôneo range of French Oak Chips.

The Arôneo range is composed of four very different recipes. Arôneo is a unique and high performance range of French oak chips. Common characteristics to the Arôneo range contribute to complexity and delicacy of your wines. These chips guarantee a remarkable contribution to your wines, whether during Item / Description Sack fermentation or ageing. They all work to add structure, mouthfeel, and length as well as acting on color with Arôbois French Oak Chips Sweet (Douceur) 55 lbs (25 kg) stabilization and enhancement. Each has its own Balance (Equilibre) 55 lbs (25 kg) distinctive character. Fresh (Fraicheur) 55 lbs (25 kg) Oak chips are not just a by-product for Arôbois; they Intense 55 lbs (25 kg) oak are their main product to which they dedicate all their energy and knowledge. Arôbois products are only made from new, cask-grade oak. These oaks meet cooperage quality standards and only come from the heartwood of the oak tree. The Arôbois Arôneo range of oak chips continues Gusmer’s wide product offering, unmatched quality control, and continues our established reputation as a premier supplier of oak products.

Application Notes for Arôbois Oak Products Arôneo Protocol for Laboratory Trial Wines: 1. Using a graduated cylinder, measure 6 - 1 liter samples 4. Stir daily, allowing the wine to extract oak compounds of wine intended for oak treatment. Add 25 ppm of total for 14-28 days at cellar temperature. SO if the oak trial wine will be stored for long periods. 2 5. Remove oak particles from blending wine by passing 2. Add grams of chips as outlined in the Application Notes wine through filter paper. Collect blending wine in small for Arobois Oak Products Table on page 33. Trial wine bottles to minimize oxidation. Sealed full bottles can should be a representative sample of wine lot. typically be stored in the refrigerator up to 8 weeks.

3. Add wine and oak to container with minimal headspace 6. Conduct sensory evaluation of the samples to and seal or cover with Parafilm or Press-n-Seal. Stir or determine optimal dosage. Further variations may be agitate multiple times during the first 24 hours to ensure desirable to achieve optimum results. oak becomes thoroughly wetted by wine.

Arôbois Oak Selection Arôbois Arôneo French Oak Chips Douceur Item Description and Dose RatesVanilla, Toasted Bread, Caramel, Spice Flavor Components

gingerbread

Sweet Sweet French Oak Chips offer aroma with overtones of vanilla, toasted bread licorice (Douceur) toasted bread, caramel and spice. Adding to the mouthfeel evenly with a rich sweetness. spice cocoa Dose Rates*: Arôbois Arôneo French Oak Chips White/Rosé Wines...... 5 - 20 lbs / 1,000 gal almond vanilla Red Wines...... 10 - 45 lbs / 1,000 gal Equilibre caramel coconut Pro le -- Silky Tannins 81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com Balance Balance French Oak Chips offers a greater impact to a gingerbread (Equilibre) wine’s structure by adding silky tannins across the profile. toasted bread licorice Aromas are lightly enhanced with hints of caramel, gingerbread and licorice. spice cocoa Dose Rates*: Arôbois Arôneo French Oak Chips almond vanilla White/Rosé Wines...... 5 - 20 lbs / 1,000 gal Red Wines...... Fraicheur10 - 45 lbs / 1,000 gal caramel coconut Length, Freshness, Mouth-Feel81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com Fresh Fresh French Oak Chips is another wonderful mouthfeel gingerbread (Fraicheur ) enhancer contributing to length and volume of the wine. Fresh toasted bread licorice often brightens the fruit and “freshens” a wine with aromas of vanilla, spice sweetness and caramel. spice cocoa Dose Rates*: Arôbois Arôneo French Oak Chips almond vanilla White/Rosé Wines...... 5 - 20 lbs / 1,000 gal Red Wines...... Intense10 - 45 lbs / 1,000 gal caramel coconut Cocoa, Roasted Co ee, Almond, Clove 81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com Intense Intense French Oak Chips significant aromas of dark cocoa, gingerbread oak almond, roasted coffee and mild clove. Intense adds to toasted bread licorice mouthfeel evenly with a little more weight on the finish. spice cocoa Dose Rates*:

White Wines...... 5 - 20 lbs / 1,000 gal almond vanilla Red Wines...... 10 - 45 lbs / 1,000 gal caramel coconut

81 M Street, Fresno CA 93721 P 559.485.2692 *Dose rates are application dependent. Please contact a Gusmer representativewww.GusmerEnterprises.com for more information.

Application Notes for Arôbois Oak Products (continued)

Sample Description Grams Chips Wine (ml) Equivalent Oak Dose Rate g / l lbs / 1,000 gal Control 0 1000 -0- -0- 1 1.0 1000 1 8 2 2.0 1000 2 17 3 3.0 1000 3 25 6 6.0 1000 6 50 9 9.0 1000 9 75

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 29 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Gusmer Enterprises Cellupore CSF Filter Sheet Series Gusmer Enterprises’ newly developed range of filter sheet media, the Crystalline Silica Free (CSF) filter series, has been designed and formulated to be free of crystalline silica* yet offers the same outstanding performance of conventional filter sheet media. Gusmer’s CSF gradient density filter sheets are a composite of the finest cellulose pulps and crystalline silica free filter aids. Produced with a controlled porosity, the CSF filter sheets have superior throughput capacity and excellent retention capabilities. The CSF series can be relied on to remove micron and submicron particulates, such as gross solids, haze constituents, yeast, bacteria, and colloids on a consistent basis while preserving color, aromas, and flavors in beverage products. *Based on OSHA mixture exception of <0.1% crystalline silica

ApplicationThe information in this GuideApplication Guide is provided as a recommendation.

Recommended Maximum Maximum Flow Rates Flow Rates Differential Filtration Type Filter Grades Possible Applications 2 2 gal/hr/ft gal/hr/ft Pressure (psid) (liter/hr/m2) (liter/hr/m2) Arrest Fermentation, Gross Clarification, 24 - 32 30 - 40 45 Coarse Filtration CSF-XC (extra coarse) CSF-SC (standard coarse) Fining Agent Removal, (978 - 1304) (1222 - 1630) Bioreduction

High Degree of Clarification, Polish / Clarifying 8 - 24 20 - 30 CSF-SP (standard polish) Fining Agent Removal, 45 Filtration (326 - 978) (815 - 1222) filtration Bioreduction

Sterile / CSF-SF (standard fine) High Degree of Clarification, 3 - 12 10 - 15 Premembrane 21 CSF-UF (ultra fine) Bioreduction, Membrane (122 - 489) (407 - 611) Filtration Filtration Preparation

5.0 7.0 643

600 6.0 µm) ] -1 5.0

min 450 -2 4.0

1.5 3.0 300 199 2.0 Permeability [L m Permeability [L 150 Nomimal Rentention Range ( 0.70 95 1.0 0.45 0.35 44 30 0 0 CSF-UF CSF-SF CSF-SP CSF-SC CSF-XC CSF-UF CSF-SF CSF-SP CSF-SC CSF-XC Filter Grades Filter Grades

services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 30 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Application Notes for Sheet Filter Presses Operation Troubleshooting Typically, a filter press consists of a series of plates As with other separation and filtration equipment, equipped with inlet and outlet ports. Depending regular cleaning, maintenance, and inspections on the type of press, the ports may be internally or should be conducted on filter presses. Some common externally ported. When the press is closed and issues and resolutions are listed below. tightened through manual or hydraulic means, the Potential Issue Result Resolution plates, gasketed ports, and sheets are closed to form or Concern a tight seal for feed and filtrate passage. The unfiltered Worn gaskets at Product loss Replace gaskets. Use product passes through the inlet ports of the plate to inlet or outlet plates supplier information for proper thickness. the depth filter sheet. The depth filter sheet separates the undesired contaminant and allows the cleaned Insufficient press Product loss Properly tighten press product to flow to the outlet plate. The outlet plate clamping with manual or hydraulic closure. Use of leverage distributes the cleaned product to the discharge or bar may be needed. outlet port. Missing guide rods Product loss Manually align sheets. Purchase replacement Advantages of Filter Presses guide rods. • Very versatile - full range of wine filtration applications Misaligned filter Lower throughput, Depth filter sheets may be • Large filter area and additional surface area available sheets product losses placed in wrong direction. Place cockled with more plates or rough side of filter towards the inlet plate. • Flexible, modular design with ability to conduct two- Align sheet parallel stage filtrations with plate. High pressure/ Less efficient filtration Ensure consistent product • Good process scalability from bench to production excessive flow rates (premature blinding, flow at recommended scale less retention, contaminant flow rate and differential break-through, product loss) pressure for filter grade. • Consistent and reliable filtration results filtration • Low maintenance costs Filter Press Flow Diagram (top view) Outlet Plates Outlet Port

Stationary Sliding stainless steel stainless plate steel plate

Inlet Port

Head plate Inlet Plates Head plate

Filter Sheets Filter Sheets

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 31 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Gusmer Enterprises Cellu-Stack® Filters Gusmer Enterprises’ Cellu-Stacks are a convenient way to utilize depth filtration media in an enclosed system. Offered in many Gusmer media grades, these stack filters can be used for coarse, fine and presterile filtration in numerous filtration applications.

• Full range of filter media grades with high adsorptive and retention properties • Clean and safe filtration method when dealing with elevated pressures, temperatures, etc. • Convenient operation with short setup or changeover times • Small process footprint • Designed to conform with GMP • Highly economical with minimal maintenance and low operating costs • Protection of filtrate against spoilage in an enclosed depth filtration system

Contact your Gusmer representative for the optimal grade selection for your filtration application.

Gusmer Enterprises Cellu-Stack® Housings Gusmer Enterprises also offers a complete line of Cellu-Stack filter housings designed as a cost-effective system for high capacity liquid filtration applications. The versatile sanitary housing line accommodates either 12” or 16” diameter Cellu-Stack filter cartridges with the effective filtration surface area ranging from 17.7 ft2 - 160.0 ft2. All housings are available in 1, 2, 3, or 4-cartridge versions, which can be modified with the use of Cellu- Stack adapters to accept fewer cartridges for partial batch runs or other applications

filtration requiring fewer cartridges. ASME code housings are also available if required.

Cellu-Stack Application Notes: Stack Specifications • Place a quick acting check valve at the housing outlet to avoid integrity Max. Operating 176 oF (80 oC) breaches that can be caused by backpressure Temp. Steam in Place - 253 oF (123 oC) • Double check that all cartridge gaskets are in place and in good condition to 3 cycles ensure optimal sealing Max. Differential 30 psid (2.1 bar) Pressure • If filter life is not fully exhausted by a single filtration, DO NOT remove used Recommended 2.5 gal/ft2 2 filters from the housing for storage between uses. Instead, used filters can be Rinse Volume (100 L/m ) stored IN the housing by following these steps: - Shut Down: After completion of the filtration cycle, sanitize the filters with the same method used to prepare the filters (i.e. steam or hot water flush)

- Storage: Drain the housing, apply 2 psi gas pressure (i.e. CO2, nitrogen) while the housing is still warm (to avoid a vacuum upon cooling) and close all ports - Restart: When restarting for another filtration cycle, repeat the sanitization procedure just as you would for normal filter preparation

Cellu-Flo filter aids are available in many different fiber length distributions and formulations, including both cotton and wood pulp formulations, uncharged and charge modified formulations.

Cellu-Flo RW and SL Series For Pressure Leaf Filters • Widely used for coarse and polish wine filtration applications as a precoat and bodyfeed adjunct • Derived from carefully selected softwood and hardwood cellulose and available in different fiber length distributions

Cellu-Flo CLR and CLS Series filtration For Pressure Leaf Filters • The best choice for ultrafine wine filtrations. Used as a precoat and bodyfeed adjunct • A must if preparing wine for subsequent sterile filtration • Derived from pure cotton linters cellulose and available in uncharged and charge modified (high zeta potential) versions and different fiber length distributions

Cellu-Flo fibers are available in bag and bulk pack totes. Contact your Gusmer representative for the optimal dosage rate and grade selection for your filtration application.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 33 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents MilliporeSigma Filters for Microbial Management The “Gold Standard” in Sterile Filtration For over 50 years, MilliporeSigma has supplied wineries around the world with microbial management solutions to monitor and remove microorganisms and other contaminants from wine. Trusted as the “gold standard” by generations of winemakers, MilliporeSigma products for clarification, presterile, and sterile filtration will ensure microbial stability while maintaining quality, clarity, flavor and aroma. Gusmer is proud to offer a full range of MilliporeSigma products, including those for filtration and microbial monitoring at bottling and throughout the winery.

The Key to Reducing the Total Cost of Filtration: An efficient winery must operate on a Total Cost of Filtration basis. This method of operating recognizes that superior filter performance will yield better process economics over time. A Total Cost of Filtration approach also recognizes that factors influenced by filter performance are often more costly than the filters themselves. These factors include: • Filter cartridge cost • Wine lost or damaged • Bottling line downtime and labor • Cleaning and sterilization water and chemicals • Quality assurance personnel and materials • Product holds • Product spoilage and recalls A high quality filter cartridge is key to maximizing total throughput and reducing the total cost of filtration.

What final membrane is best for your winery? The membrane is the most important component of a cartridge filter. There MilliporeSigma uses filtration are a variety of different membrane options available to the wine market robotic technology in their filter assembly cleanroom with polyvinyldene fluoride (PVDF) and polyether sulfone (PES) being the to assure the highest most common. MilliporeSigma’s PVDF cartridge filters provide many critical quality in their Vitipore II filter cartridges. advantages over those with PES membranes.

The Vitipore II PVDF final membrane offers: • Lowest protein and color binding • Highest membrane area and number of pleats per device • Most throughput • Only major symmetric wine membrane • Higher membrane robustness and stress tolerance Flow • Most reliable integrity testing

The Vitipore II Plus offers an additional 0.5 µm mixed PES PVDF cellulose esters prefilter layer in the same device. Click Photomicrograph of PES & PVDF Membrane on the QR code to download the MP 04 Application Brief for more information on PVDF and PES membranes. Click here or on the QR code to download the MP04 Application Brief for more information on PVDF and PES membranes. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 34 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents MilliporeSigma Filter Cartridges Popular Grades & Configurations Sterile Filtration Applications - particulates while the 0.5 µm layer offers the closest Vitipore® II & Vitipore® II Plus prefiltration rating to a 0.45 µm membrane to ensure Constructed with Durapore® polyvinylidene fluoride optimal bottling filter service life. (PVDF) membrane, the Vitipore II and Vitipore II Plus Polygard CR clarification filters are an ideal bottling cartridges have been engineered to meet the rigorous filter when sterile filtration is not required. The high dirt and varied conditions of wine filtration, sterilization and loading capacity of the Polygard CR makes it a reliable cleaning regimens. MilliporeSigma’s sterile membrane trap filter for stable wines that require minimal filtration filters have a solid reputation for high flow rates and prior to bottling. The Polygard CR is available in pore long service life, with a very low affinity for protein and size ratings up to 100 µm. MilliporeSigma has dozens of pigment binding. No other cartridge gives as much other prefiltration and clarification cartridges that can be throughput as the Vitipore II Plus. Available in 0.22 µm, applied to specific applications. 0.45 µm, 0.65 µm and 1.0 µm (absolute) pore size. Gas Filtration Applications - Aervent ® Prefiltration and Clarification Sterile filtration of gases can be crucial to maintaining Applications – Bevigard™ M, ® ® microbial stability on a bottling line. The Aervent features Polygard CR & Polygard CE a highly hydrophobic (water repelling) PTFE 0.2 µm MilliporeSigma’s dual-layer 1.2 µm over 0.5 µm membrane that allows for high gas flow rates, prevents Bevigard M prefilter offers the best protection of sterile wetting, and maintains a sterile barrier. membrane filters. The outer 1.2 µm layer removes large

Popular Grades & Configurations of MilliporeSigma Cartridge Filters Code 7 Base (Twist Lock) Part Number 10 inch 20 inch 30 inch Filtration Vitipore II Plus 0.45 µm CVPB71PK1 CVPB72PK1 CVPB73PK1 0.65 µm CVPY71PK1 CVPY72PK1 CVPY73PK1 filtration Prefilter to Sterile Filter Bevigard M 0.5 µm CWSC71SB1 CWSC72SB1 CWSC73SB1

Depth Filter Polygard CR 0.5 µm CRA571006 CRA572006 CRA573006 1.0 µm CR0171006 CR0172006 CR0173006 3.0 µm CR0371006 CR0372006 CR0373006 5.0 µm CR0571006 CR0572006 CR0573006 10.0 µm CR1071006 CR1072006 CR1073006

MilliporeSigma Filter Cartridge Configuration

Code 7 Code 5 Code 0 2-226 O-ring locking tab outlet 2-222 O-ring outlet 2-222 O-ring outlet bayonet spear top bayonet spear top

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 35 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Application Notes for MilliporeSigma Filters

Vitipore II Plus Filters Vitipore II Filters Bevigard M Filters Polygard CR Filters Application Sterile filter, dual-layer membrane plus Sterile filter, single-layer membrane Pleated surface filter Gradient density media prefilter layer provide superior performance construction is ideal for processing used for prefiltration to in a wide range of pore in difficult-to-filter wines with heavier cleaner wines protect final sterile filters sizes are ideal for particulate or colloid content clarification applications in a range of liquids

Pore Sizes 0.5 µm + 0.45 µm 0.5 µm + 0.65 µm 0.22 µm 0.45 µm 0.65 µm 1.0 µm 0.5 µm + 0.2 µm dual 0.1 µm. 0.3 µm, 0.5 µm layer; 1.2 µm + 0.5 µm, 1.0 µm, 3.0 µm, 5.0 µm dual layer 10 µm, 25 µm, 50 µm 75 µm, 100 µm

Bubble Point 28 psig 14 psig 45 psig 28 psig 14 psig 9 psig N/A N/A at 25° C*

Air Diffusion 17.1 ml/min 9.1 ml/min 15.2 17.1 9.1 6.3 N/A N/A at 25° C at 22 psig at 9 psig ml/min ml/min ml/min ml/min at 40 psig at 22 psig at 9 psig at 7 psig

Filtration 8.4 ft2 (0.78 m2) per 10 inch cartridge 8.4 ft2 (0.78 m2) per 10 inch cartridge Double-layer: 7.5 ft N/A 2 Area (0.70 m ) per 10 inch cartridge/Single-layer: 8.6 ft (0.80m2) per 10 inch cartridge

Sanitation/ May be steam sterilized in line 100 times for 30 minutes, up to 228 °F, or hot water Hot water sanitized at 180 °F for 30 minutes Sterilization* sanitized 50 times for 30 minutes, up to 180 °F - except for CVBW, which may be hot water sanitized 30 times for 30 minutes up to 180 °F * Use filtered, softened water for wetting, cleaning and sterilization to avoid fouling the cartridges.

Filtration Application Notes

Lit. Number Application Note

MP 01 Cartridge Cleaning Sanitization & Storage

filtration MP 02 Calculating Pressure Drop Specifications

MP 03 Integrity Testing of Membrane Filters

MP 04 Difference Between PVDF and PES Membranes

MP 05 Total Costs of Filtration

MP 06 Microbial Monitoring Best Practices

MP 07 Cartridge Filtration for Mobile Bottling

MP 08 Maintaining and Measuring Wine Filterability

MP 09 Reverse Bubble Point Instructions

MP 10 Water Quality at Final Filtration

MP 11 Filter Retention: Understanding Nominal and Absolute Ratings

Scan the QR code or go to www.gusmerwine.com/filtration-application-notes/ to download helpful application notes covering a variety of filtration related topics.

Each Bevliner housing comes complete with a sight glass assembly including two vent valves and dual- scale pressure gauge, support legs, ball valve, tri-clamp end cap and the required clamps and gaskets for the included accessories. Please inquire about choosing the right MilliporeSimga 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) filtration

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 37 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Bucher Vaslin Cross Flow Filtration

Bucher Vaslin has become the leader in cross flow filtration with innovations that allow winemakers to process juice, wine, and lees without the need for diatomaceous earth. The critical component to the Bucher Cross Flow Filter is the microporous membrane made specifically for wine filtration. This hydrophilic membrane allows for brilliantly clear filtered wine or juice, while limiting the retention of desirable polyphenols and polysaccharides.

Mechanically, the Bucher system operates at a very low pressure (1.2 bar maximum), greatly helping to maintain the quality of the wine. In addition, a back flush system helps prevent clogging and maintain flow rates throughout the filtration. These frequent 1-2 second back flushes maintain both the flow rate and the low pressure. Bucher Vaslin Cross Flow Filters are fully automated, including even onboard CIP chemical pumps, where you can simply setup your filtration run and let the machine handle everything else.

CLICK ON THE IMAGE TO VIEW FILTRATION VIDEO

Scan the QR code to see filtration process of the Bucher Vaslin Flavy Filters. filtration

Flavy FX200

Flavy FX3

Filter Juice Lees with the Flavy Crossflow Filter Bucher Vaslin has developed an add-on to their Flavy crossflow filters that allows a two-in-one solution for existing crossflow filters to be able to filter juice lees. Recover up to 80% clean usable juice from your lees without the need for an additional filtration unit. filtration

Glass # 1 on the left: initial juice lees from tank bottom Glass # 2 on the right: sample of filtered juice

Quality Bucher Equipment, “ We love our state-of-the-art crossflow filter. It has Quality Gusmer Service simplified life and given us tremendous time savings while Gusmer Enterprises is factory trained by Bucher increasing wine quality and saving hundreds of gallons of Vaslin to offer fast local service on cross flow wine over the million bottles that get filtered through our machine. We wish we had gotten it years ago! filtration systems. From the time your unit is ” commissioned, Gusmer Enterprises will be there to make sure it operates perfectly and you have a Philippe Coquard, Head Winemaker partner for your filtration needs. Wollersheim Winery - Prairie du Sac, WI

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 39 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Bucher Vaslin Cross Flow Filtration Lees Filtration with the LeeStar Bucher Vaslin offers a cross flow filter specifically for the processing of wine and fermentation lees, cross flow retentate, centrifuge sludge and other sources of potential wine recovery. The Flavy LeeStar is equipped with stainless steel membranes that can even handle high solids fining agents, including bentonite and carbon. The filtered wine is brilliant and clear (less than 1 NTU) and can be directly added back to the main batch without undergoing any additional treatment. The Flavy LeeStar system offers the winemaker an opportunity to reduce wine loss without the use of a rotary drum vacuum filter.

Flavy LeeStar filtration

Reverse Osmosis from Bucher Vaslin Reverse Osmosis is a unique filtration process that can separate components from a fluid stream. Bucher Vaslin systems offer a turn-key solution for reverse osmosis in a variety of sizes to fit any winery. Reverse osmosis* can be used to:

• Concentrate grape juice or reduce sugar in juice

• Adjust alcohol

• Reduce volatile acidity in wine

*Reverse osmosis applications are subject to regulations. The user is responsible for compliance with these regulations. Flavy ML Reverse Osmosis Filter

The Pacific Ozone PC16 and PC25 portable ozone generators are complete integrated ozone solution generation systems built to withstand the rigors of sanitation at commercial food and beverage processing facilities. Ozonated water generated on site, as required, eliminates the need to store, handle and dispose of harsh sanitizing chemicals.

Ozone (O3) is a naturally occurring, broad spectrum oxidizing agent that readily disintegrates organic material. When dissolved in water, it is an ideal sanitizing agent for food and beverage applications since it has the ability to disrupt cell wall membranes in microorganisms such as bacteria, yeast, mold, fungus, spores, viruses and biofilms faster than hot water, steam or chlorine. Produced when three oxygen atoms form a short-lived and unstable molecule (O3), ozone will naturally revert back to atmospheric oxygen (O2) after a brief period of time. Apply ozone enriched water (1- 3 ppm ozone dissolved in ambient temperature water) as a sanitizer to the inside and outside surfaces of tanks, barrels and kegs, or on picking bins, sorting tables, conveyors, crushers, walls, floors and drains. Wet equipment surfaces with a low pressure spray of ozonated water and allow the surface to remain wet for a fewInlet minutesFeed Gas or Reactor more. Dissolved Relative Pressure Flow Pressure Ozone 2/10/2014 Ambient Temperature Water Temperature Humidity (psi) GPM (scfh) (psi) (PPM) Ozonated water leaves no harmful residue PC25on contact surfaces,61 59.8and requires27 no rinsing – thus reduces5 5water20 use.0 5.22 (PC1610101 with a M02 reactor) 5 10 20 0 2.49 Line Voltage 112 5 20 20 0 1.74 5 30 20 0 1.26 25 PSI Inlet Pressure 15 PSI Inlet Pressure 5 PSI Inlet Pressure 10 5 20 <1 5.65 The PC series of ozone generators deliver Flowa GPMreliableDissolved Ozoneand consisDissolved Ozone tentDissolved supply Ozone of ozonated water at the10 workable10 20 flow0 2.89 5 8.84 6.00 5.22 10 20 20 0 2.12 10 4.85 3.47 2.49 10 30 20 0 1.55 rate range required to support good sanitation practices.20 3.32 An output2.59 of1.74 1-3 ppm ozonated water, at a15 flow5 rate20 of 4 10–306.00 30 2.31 1.73 1.26 15 10 20 0 3.47 15 20 20 0 2.59 gpm*, gives the concentration/time (CT value) required for good log reduction of cells in mixed microbial15 30 populations.20 0 1.73 20 5 16 6 8.10 20 10 20 4.5 4.35 20 20 20 4.5 3.02 PC16 Dissolved Ozone Output PC25 Dissolved Ozone Output CLICK IMAGE20 TO30 VIEW20 3.5 VIDEO2.10 25 5 14 7 8.84 5 PSI Inlet Pressure 15 PSI Inlet Pressure 25 PSI Inlet Pressure 5 PSI Inlet Pressure 15 PSI Inlet Pressure 25 PSI Inlet Pressure 25 10 18 5.5 4.85 25 20 18 5.5 3.32 10 10 10 10 25 30 18 5 2.31 Optimal 5 PSI PSI Inlet 5 PSI Inlet Pressure 9 9 Optimal 9 Pressure 9 1 Flowrate 2 8 15 PSI PSI Inlet8 Flowrate Range 15 PSI Inlet Pressure 8 Range 8 3 Pressure 4 7 7 7 25 PSI PSI7 Inlet 5 25 PSI Inlet Pressure 6 6 Pressure 6 6 6 7 8 5 55 5 9 10 44 44 11 12 33 33 13 14 22 22

PPM (Parts Per Million) PPM (Parts Per Million) 15 16 11 11 17 0 0 18 0 0 19 Scan code to 0 55 1010 1515 2020 2525 3030 3535 00 55 1010 1515 2020 2525 3030 20 3535 21 22 view video ozone GPM (Gallons Per Minute) GPM (Gallons Per Minute) 23 24 o o Note: Municipal water supply, ambient temperature 60 F and water temperature 60 F for both 25trials. 26 27 28 Comprised of four key components, the PC series generators include feed 29gas preparation, ozone generation, 30 mass transfer and control/monitoring, all in one integrated system. 1 2 3 4 5 6 7 8 9 10 11

• Feed Gas Preparation – concentrates atmospheric oxygen for efficient conversion to ozone • Ozone Generation – high energy fields in patented Floating Plate TechnologyTM reactor cells convert oxygen to ozone gas • Mass Transfer – ozone gas is dissolved into a stream of water; excess ozone gas is destructed • Control/Monitoring – maintains correct ozone concentration for application

The standard PC16 and PC25 deliver a stable output of ozonated water that is easily controlled by the operator. With the available proportional control option, the PC16 and PC25 have the ability to adjust the output of ozonated water, while proportionately maintaining the desired concentration of ozone. *With typical water quality conditions

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 41 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents MilliporeSigma Microbial Monitoring Tools

Gusmer Enterprises and MilliporeSigma 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 MilliporeSigma process monitoring tools from Gusmer. Microbial monitoring of your wines may be easier than you think! Follow the seven simple steps below or call your local Gusmer representative to build your micro program today.

Step Equipment/Material Description Example 1 Vacuum Source or Pump Provides the vacuum required to pull EZ-Stream Pump a sample through the membrane 2 Manifold or Filtering Flask Provides the support for the membrane EZ-Fit Manifold and funnel as well as an exit for the liquid

3 Funnel or Filter Holder Holds the sample during filtration Microfil Funnel Devices 4 Membrane Retains the target microbes contained in EZ-Pak Membranes the liquid sample 5 Petri-Dish and Pad Dishes used to combine membrane Petri-Pad Petri-Dish and media 6 Growth Media Substance to provide growing nutrients WL Sterile Ampoule in either liquid or agar form

7 Incubator and Colony Counter Provides controlled conditions to grow microbial colonies which can be counted

CLICK IMAGE TO VIEW VIDEO microbiology

Gusmer Wine Seminar: “Microbial Monitoring and Testing: Adhering to best-in-practice procedures and test materials to check the bottling process and product quality”

Scan Code to view video or go to www.youtube.com/gusmerwine services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 42 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents MilliporeSigma Microbial Monitoring (continued)

High Throughput EZ-Pak® System EZ-Pak Membranes Part Number Item Description Qty MSP000814 EZ-Pak filters 0.45 µm black grid 600 EZHAWG474 EZ-Pak filters 0.45 µm white grid 600 EZAABG474 EZ-Pak filters 0.8 µm black grid 600 EZAAWG474 EZ-Pak filters 0.8 µm white grid 600 EZ-Pak with Microfil Funnels Part Number Item Description Funnel Qty MZHAWG101 EZ-Pak filters 0.45 µm white grid 100 ml 150 MZHAWG251 EZ-Pak filters 0.45 µm white grid 250 ml 150 The EZ-Pak® system is the perfect solution for MZHABG101 EZ-Pak filters 0.45 µm black grid 100 ml 150 MZHABG251 EZ-Pak filters 0.45 µm black grid 250 ml 150 scaled up, fast-paced processing. This economical system uses pre-sterilized, ready-to-use EZ- Hardware Pak membranes on a patented support system. Part Number Item Description Qty MIAC01P01 Microfil single manifold 1 Simply press the dispenser’s lever to unpack and MIAC03P01 Microfil triple manifold 1 dispense one sterile membrane. The dispenser EZDISP001 EZ-Pak dispenser 1 uncovers and maintains the membrane in the MIACFD101 Microfil 100 ml funnel dispenser 1 horizontal position until the operator retrieves it MIACFD201 Microfil 250 ml funnel dispenser 1 with forceps for loading onto the manifold. Cover XX6200006 MilliporeSigma filter forceps 1 with a disposable Microfil funnel, pour the sample, S-Pak Membranes and begin the filtration. EZ-Pak membranes are Part Number Item Description Qty HAWG047S6 S-Pak filters 0.45 µm white grid 600 available in various pore sizes and colors so there HABG047S6 S-Pak filters 0.45 µm black grid 600 is an EZ-Pak membrane for every application. AAWG047S6 S-Pak filters 0.8 µm white grid 600 Using this system will ultimately result in higher AABG047S6 S-Pak filters 0.8 µm black grid 600 productivity, higher throughput and reduced risk of RAWG047S6 S-Pak filters 1.2 µm white grid 600 accidental contamination. S-Pak with Microfil Funnels Part Number Item Description Funnel Qty S-Pak Membranes MIHAWG100 S-Pak filters 0.45 µm white grid 100 ml 150 MIHABG100 S-Pak filters 0.45 µm black grid 100 ml 150 Smaller volume labs may prefer the S-Pak, MIHAWG250 S-Pak filters 0.45 µm white grid 250 ml 150 individually wrapped and pre-sterilized membrane MIAAWG100 S-Pak filters 0.8 µm white grid 100 ml 150 ® filter disks. Microfil funnels can be purchased MIRAWG100 S-Pak filters 1.2 µm white grid 100 ml 150 bundled with both EZ-Pak and S-Pak filters for MIRAWG250 S-Pak filters 1.2 µm white grid 250 ml 150 easy ordering. microbiology MilliporeSigma’s Microfil manifold is specifically designed for ease of use with funnels.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 43 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents MilliporeSigma Microbial Monitoring Tools (continued)

EZ-StreamTM The new EZ-Stream vacuum filtration pump is CLICK IMAGES BELOW TO VIEW VIDEOS specifically designed for microbiological analysis. The compact design is ideal for both the work bench and the laminar flow hood. The vacuum is provided by a maintenance-free diaphragm. Check valves allow liquids to run directly through the pump. There is no need to use any waste containers normally associated with traditional air pumps or an in-house vacuum, eliminating the need for repeated emptying of heavy waste containers. The EZ-Stream has also been optimized for maximum noise reduction during operation.

EZ-Fit TM Manifolds The first truly plug-and-play manifold compatible with multiple formats of filtration tulips. The EZ-Fit manifold is designed to be sanitary and low profile, operates with quick connect fittings for easy disassembly or adaptation to meet a variety of needs. No tools are needed for disassembly and all areas are easily cleaned. Works with all formats of reusable or sterile disposable funnels or membrane holders.

EZ-Pak ® Curve The EZ-Pak Curve is the next generation of EZ-Pak sterile membrane dispenser from MilliporeSigma. It EZ-Fit Manifold, EZ-Pak Curve, EZ-Stream features a motion activated sensor for automatic and Part Number Item Description hands-free dispensing of a sterile membrane for micro-

microbiology EZFITMIC01 EZ-Fit single Manifold, for Microfil funnels and membranes plating or filterability work. The design EZFITMIC03 EZ-Fit triple Manifold, for Microfil funnels and membranes allows for fast and easy loading of EZ- EZFITMIC06 EZ-Fit 6-place Manifold, for Microfil funnels and membranes Pak membrane bands. Compatible with EZFITH0LD1 EZ-Fit single Manifold, for rubber stopper tulip all current EZ-Pak membranes. EZFITH0LD3 EZ-Fit triple Manifold, for rubber stopper tulip EZFITH0LD6 EZ-Fit 6-place Manifold, for rubber stopper tulip EZCURVE01 EZ-Pak Membrane Dispenser Curve - Li Battery EZCURVEAC EZ-Pak Membrane Dispenser Curve - AC power EZSTREAM1 EZ-Stream Universal Pump

Single Use Filtration Devices Classic Filtration Setups and Single use devices offer a presterilized and Accessories easy-to-use solution for microbial plating; eliminating the need for cleaning, autoclaving and assembling reuseable devices. MilliporeSigma’s Microfil V features a 100-ml funnel with a preloaded membrane. It fits a standard stoppered manifold or filtering flask. MilliporeSigma’s 55+ Monitor features a larger 55 mm membrane, funnel, cellulose pad, and petri dish all in the same device. The funnel portion is removable, after which the device can be incubated as a standard petri dish. The 55+ fits stoppered manifolds and is suitable for liquid culture media. MilliporeSigma offers a full line of all manifold types, reuseable glassware, including filtering flasks and filter holders, classic vacuum pumps, and other accessories for every lab setup.

Glassware & Hardware Part Number Item Description Qty XX2504735 Traditional triple manifold 1 XX2504700 Traditional 6-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 WP6110060 Chemical Duty Vacuum/Pressure Pump, 100volt 1 WP6111560 Chemical Duty Vacuum/Pressure Pump, 115volt 1 WP6122050 Chemical Duty Vacuum/Pressure Pump, 220volt 1 XX1004700 Glass filter holder with clamp 1

55+ Monitors

Part Number Item Description Qty microbiology JBRMHWG05505 Monitor 55+ HAWG white grid 50 JBRMHBG05505 Monitor 55+ HABG black grid 50

Microfil V Part Number Item Description Qty MVHAWG124 Microfil V 0.45 um white grid 24 MVHABG124 Microfil V 0.45 um black grid 24

MilliporeSigma Microfil V

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 45 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents MilliporeSigma Granulated (Dehydrated) Media

MilliporeSigma’s premium granulated media is now available in North America. Granulated media offers several key advantages over traditional dehydrated media including:

• Each granule contains the exact ingredient proportions • No settling or separation of media ingredients that can lead to inconsistent tests • Faster dissolution • No sticking to glassware that can cause media waste and inconsistent results • Easier to weigh • Reduced dust and inhaling of particles Granulated Media Part Number Item Description Qty MilliporeSigma specifies the highest performance 1.10130.0500 Potato Dextrose Agar 500 g criteria available on the market in its media quality 1.05463.0500 Total Plate Count Agar 500 g certificates. 1.10673.0500 Orange Serum Agar 500 g 1.05443.0500 Nutrient Broth 500 g Additional media formulations and versions 1.05450.0500 Nutrient Agar 500 g available. 1.10661.0500 MRS Broth 500 g 1.10660.0500 MRS Agar 500 g 1.05397.0500 Malt Extract Broth 500 g 1.00467.0500 RBC Agar 500 g 1.10866.0500 WL Nutrient Agar 500 g

® Liquid Media and Petri-Pad Petri Dishes Culture Media Ready-to-use 2 ml plastic ampoules of sterile liquid media Part Number Item Description Qty save time and effort when you only have a few samples MHA00PRY2 Preservative-Resistant Yeast Broth 50 MHA00BSM2 Brettanomyces Broth 50 to culture. No need to prepare media, simply uncap the MHA000P2N Wallerstein Nutrient Broth 50 ampoule and squeeze the sterile media into a Petri-Pad MHA000P2M m-Green/Schaufus Pottinger 50 Petri dish’s absorbent pad. Petri-Pad sterile 47 mm petri MHA000P2D Wallerstein Differential Broth 50 dishes with preloaded pads come fully assembled and MHA00P2SM Yeast and Mold Selective Broth 50 ready to use. Each pad microbiology conveniently absorbs 2 ml Petri-Pads & Dishes of liquid media to instantly Part Number Item Description Qty prepare it to receive an EZ- PD20047S0 Petri-Pad dish with pad 150 Pak or S-Pak membrane PD20047S5 Petri-Pad dish with pad 600 filter for culturing. Please PD2004700 Petri dish 150 refer to the application guide PD2004705 Petri dish 600 on page 51 for details on specific culture media. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 46 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents

Liquid Ampoule Culture Media Wine Application Guide

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

A low pH selective culture Preservative medium for the detection of 48 - 72 hrs Resistant MHA00PRY2 Yellow 3.6 ± 0.2 spoilage microorganisms at 30 °C Yeast Broth resistant to acetic acid.

Brettanomyces Detection of Brettanomyces. 5 - 7 days Colonies appear small, Broth Bacteria and other yeasts are 3.5 ± 0.2 MHA00BSM2 at 25 °C white and creamy. inhibited.

Mold can appear 48 hrs - 5 days non-pigmented to white, Wallerstein Used to detect yeast for yeast with various texture. Yeast MHA000P2N 5.5 ± 0.2 Nutrient Broth and mold. at 20 °C. appear as creamy, white 35 °C for larger colonies. Bacteria bacteria. appear blue-green.

Yeast are large green A low pH culture medium opaque colonies. Mold m-Green/ used to detect yeast and 48 - 72 hr appears green and Schaufus MHA000P2M 4.6 ± 0.2 mold and other aciduric at 28 - 32 °C filamentous. Bacteria able Pottinger organisms. to grow at this pH form smaller, clear to white colonies.

Used to detect and enumerate bacteria present in small Bacteria appear small with green-blue color. If Wallerstein numbers in a mixed flora 48 - 72 hrs cycloheximide-resistant Differential MHA000P2D sample. Cycloheximide at 30 - 35 °C 5.5 ± 0.2 Broth inhibits the growth of most yeast grow, they are yeast and mold, allowing creamy, green white. bacteria to grow. microbiology

Yeast Used to detect yeast and Yeast appear as large and Mold mold. Chloramphenicol 48 - 72 hrs green and opaque MHA00P2SM 4.4 ± 0.2 Selective is used to suppress at 28 - 35 °C colonies. Mold is green Broth background bacterial growth. and filamentous.

Note: Ampoules must be stored at 2 - 8 °C

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 47 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Microscope Companion Reference Book Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice by Dr. Charles G. Edwards

One of the most useful books for beverage microbiology. A “must-have” for microscopic examination and visual 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 beverages, as well as frequently encountered sediments. This book is an extensive compilation of photographs and reference information printed on durable, spill-resistant paper and spiral bound so the pictures lie flat when in use with a microscope.

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

This volume includes translations of the following languages: English, French, German, Italian, Spanish and Chinese. Therefore, it is an essential resource for winemakers worldwide. It’s a comprehensive reference book that will quickly become a standard for any technical wine library. microbiology

Published by WineBugs LLC, 2006

Available exclusively through Gusmer Enterprises. (quantity discounts available)

Chemical Comments Shelf Life Size Size Call for Pricing Copper Sulfate & Other Sulfide Chemicals For treating sulfide odors see Sulfide Detection/Treatment Kit 10% solution (15 ml / 1,000 gal = 0.1 ppm as Cu) 2 yrs 1 L 1% solution (150 ml / 1,000 gal = 0.1 ppm as Cu) 2 yrs 1 L Hydrogen Peroxide 30%

*[HM] For A/O SO2 test 1 yr in fridge 125 ml 500 ml pH Buffers pH 4.00 or 7.00 Color coded, prepared to NBS standards. 6-12 months 1 L

Phenolphthalein 1% Indicator for TA test and VA test indefinite 250 ml *[HM]

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

Ripper SO2 Test Iodine 0.02 N VERY light sensitive. Protect from light. standardize often 1 L Sodium hydroxide 1 N VERY caustic. Caution! 1 yr 1 L *[HM]

Starch 1% Indicator for Ripper SO2 test until moldy 1 L Sulfuric acid 25% VERY corrosive. Caution! indefinite 1 L *[HM] Sodium hydroxide For titration, specify strength. 1 yr 1 L

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

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 49 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents FOSS OenoFossTM Instant Quality Control Made Easy Gusmer is proud to be the North American distributor and authorized service agency for the OenoFoss. The OenoFoss is a compact, simple-to-use analytical instrument that provides instant analysis for winemakers. Two minutes is all it takes to measure the key analytics required to monitor harvest parameters, alcoholic and malolactic fermentation parameters, and general wine quality parameters. It only takes a few drops of juice, fermenting juice or wine.

Unlimited testing when you want it, with virtually no cost per test, means better insight to drive quality into the process. The OenoFoss is easily mastered, fast and economical, and doesn’t require lab reagents. Relied on by winemakers for accurate, repeatable results, the OenoFoss has a proven track record for building a wealth of objective information on which to base your processing decisions. Available parameters can be added to your system as needed for a tailored system that fits your needs.

OenoFoss Measuring Capabilities Calibrations Analysis Performance Range Unit Must Calibration Brix 12.0 - 27.0 °Brix pH 2.6 - 4.0 pH Volatile Acid 0 - 0.06 g/100 ml Total Acid (to pH 8.2) 0.3 - 1.8 g/100 ml NOPA 31 - 346 ppm Ammonia 21 - 160 ppm YAN Calculated ppm Density 1.04 - 1.15 g/ml Gluconic Acid 0.03 - 4.63 g/l Malic Acid 0.1 - 7.26 g/l Tartaric Acid 0 - 1.17 g/100 ml Must Under Fermentation Calibration Glucose+Fructose 0 - 24 g/100 ml pH 2.6 - 4.0 pH Total Acid (to pH 8.2) 0.3 - 1.0 g/100 ml Malic Acid 0 - 7 g/l Volatile Acid 0 - 0.06 g/100 ml Ethanol 0 - 13 Vol % Finished Wine Calibration Glucose+Fructose 0 - 2.5 g/100 ml pH 2.6 - 4.0 pH Total Acid (to pH 8.2) 0.15 - 1.1 g/100 ml Malic Acid 0 - 7 g/l Volatile Acid 0 - 0.12 g/100 ml Ethanol 9 - 16 Vol % Density 0.99 - 1.01 g/mL Lactic Acid 0 - 0.463 g/100 ml Glucose 0.002 - 1.065 g/100 ml Fructose 0.015 - 1.02 g/100 ml OD 280 0 - 85 Absorbance Sweet Wine Calibration Glucose+Fructose 0 - 40 g/100 ml pH 2.9 - 4.0 pH Total Acid (to pH 8.2) 0.3 - 1.0 g/100 ml Malic Acid 0 - 5.2 g/l laboratory Volatile Acid 0 - 0.12 g/100 ml Ethanol 7 - 19 Vol % Color VIS Module Color Absorbance at 420 nm 0 - 1.2 Color Absorbance at 520 nm 0 - 3.0 Color Absorbance at 620 nm 0 - 0.6 services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices 50 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents

How does it work? “ This ingenious device saves time and produces reliable and consistent results every time I use it. The OenoFoss saves money too considering how long it took before to run tests manually with other lab equipment. During harvest, juice samples could be run quickly allowing the winemaker to make decisions in an efficient manner. I love the OenoFoss and am so glad Renwood Winery made the decision to invest in this great tool! ”

Laura Bratsch, Lab Technician Renwood Winery - Plymouth, CA

Peace of Mind Using proven and widely accepted technology, known algorithms, and validated prediction models, the OenoFoss wine analyzer provides precise and reliable The OenoFoss wine analyzer uses Fourier Transform wine chemistry analysis at the push of a button. Enjoy Infrared (FTIR) technology, a proven technology widely peace of mind with results you can trust. used for years to determine wine chemistry. Contact your Gusmer representative for more Once the ‘Start’ button is pressed, the OenoFoss information to arrange for a demonstration. executes numerous steps to deliver precise results in CLICK IMAGES BELOW TO VIEW VIDEOS two minutes.

First, the sample is scanned by mid-infrared light at two different path lengths using a Michelson interferometer. Wine components, such as ethanol and organic acids, absorb portions of the light during the scan. The scans are received by a detector and converted into digital interferograms.

After the interferograms are collected, an algorithm Scan QR code to view based on Fourier mathematics transforms the demonstration video. interferogram frequency data into single beam spectra.

By generating spectra at two different path lengths, Gusmer Wine Seminar: potential sources of interference, such as scratches “The use of FTIR analysis for grape sampling, juice and fermentation applications” in the cuvette windows or internal moisture are compensated for, and a single corrected spectrum is Scan Code to view video or go to www.youtube.com/gusmerwine generated.

Patented calibration models developed and validated by FOSS using partial least squares (PLS) regression algorithms are used to transform the spectrum into wine laboratory chemistry values. These values are displayed on the computer screen.

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 51 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents FOSS WineScanTM One Product. An Entire Laboratory. Gusmer Enterprises is excited to announce that we have expanded our existing partnership with FOSS to include the WineScan analytical platform. The WineScan has been the wine industry’s preeminent analytical technology for nearly 15 years, used by most major wineries and outsourced analytical labs. As much as 50 percent of wine produced in the United States is analyzed on WineScan units. The recently released WineScan Flex

and WineScan SO2 models continue to innovate wine testing by offering a suite of ready-to-use calibrations,

now including Free and Total SO2 analysis.

Must Parameters Must Under Fermentation Parameters Finished Wine Parameters

Brix Glucose+Fructose Alpha amino nitrogen CO2 Free SO2 Density Glycerol Ammonia Density Total SO2 Malic acid Extract Lactic acid Ethanol A420 pH Fructose Glucose+Fructose A520 Malic acid Tartaric acid Glucose Malic acid A620 pH Total acidity Lactic acid pH Citric acid Reducing sugar Ethanol Potassium Sorbic acid Reducing sugar CO2 Gluconic acid Reducing sugar Total acidity Density Tartaric acid Glycerol Volatile acidity Volatile acidity Ethanol Total acidity Fructose Folin C (Total polyphenol) Gluconic acid Volatile acidity Glucose

Note: Additional parameters can be created using FOSS’ powerful software.

WineScan Demonstrations Available Gusmer Enterprises’ Napa lab facility has the

WineScan SO2 on site and available for demonstrations. Bring your wines for a trial to see what the WineScan offers.

To request a demonstration please contact the Gusmer Napa Lab facility:

640 Airpark Road, Suite D Napa, CA 94558 Phone: 707.224.7903 laboratory Fax: 707.255.2019 8:30-5:00, M-F PST

Unequaled Technology The WineScan measures multiple parameters of wine and must using Fourier Transform Infrared (FTIR) technology to scan a liquid sample. This same FTIR technique is used to measure SO2 levels by simultaneously scanning both the liquid wine sample and SO2 in the gas evaporated from it. This new and unique gas detection technology provides both free and total SO2 results in just over one minute. The information gained from both the liquid and gas phases provides the basis for an accurate measurement. During times when you only need the traditional liquid parameter results you can switch off the SO2 gas phase measurement and get your results in only 30 seconds.

Results for free and total SO2 are delivered to a computer screen alongside the many other quality parameters provided by the WineScan. This provides a convenient onscreen comparison against other parameters of potential interest - such as pH and ethanol - in combination with SO2. The instrument software makes it easy to look into different aspects of data with a range of user definable views.

The WineScan is a complete wine analysis solution, providing rapid routine analysis of all critical wine parameters in one package that allows you to: • Determine sugar levels for deciding when to pick for harvest • Achieve the right balance between sugars and acids • Measure yeast assimilable nitrogen (YAN) for avoiding stuck fermentation • Measure volatile acidity • Obtain a full picture of your wine with powerful combinations of parameters available simultaneously Ready-made calibrations for wine, must under fermentation, and must cover most quality parameters of all major types of wine. Other options include: • WinISI™ software package facilitates development of customized calibrations or new parameters • A420, A520 and A620 color analysis by visible spectroscopy • Integrated autosampler for automated analysis

CLICK IMAGE TO VIEW VIDEO

Scan code to laboratory view video

West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 53 ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices View Table of Contents Gusmer Napa Laboratory Chemical and Microbial Analytical Services

Our laboratory, equipped with the best analytical equipment and staffed with a diverse group of qualified technicians, is an important part of our “Service with Knowledge”®. Our staff is TTB Certified for several product groups and we ensure the quality of our services as a member of a worldwide interlaboratory testing program endorsed by the ASEV. As part of Gusmer’s technical resources involved in product development, testing and application support, we have a team with expertise in Analytical Chemistry, Enology, Microbiology, Food Science and Applied Bio Technology. If our Gusmer Enterprises Napa Laboratory lab helps you identify a wine problem, we often have information on products,technology or operations that can help resolve that problem, now and in the future.

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

How to Submit and Ship Samples Grape and Juice Samples: Grape clusters may be refrigerated and sent with a cooler pack. Juice and fermenting samples may be dropped off at our facility. We recommend that juice samples be dropped off at our location to prevent fermentation in shipment. If samples must be sent, use a plastic bottle, only one quarter full, in several sealed plastic bags and with a large cooler pack. Cellar Samples & Bottled Wines: Make sure you take a representative sample of your wine. This often requires mixing the tank or barrel. Composite samples can be used periodically and only if there are no signs of undesired activity. For microbial analysis it is particularly important to use a sterile container and that the sample is taken from a well mixed tank or barrel. An unopened bottle is required for post-bottling microbial analysis. Preparing and Sending Samples: • In order to ensure the most accurate analysis, please send full (topped) containers of wine. Durable plastic is preferred to avoid glass breakage. • Submit a completed Analysis Request Form with your samples. Make sure to add current information regarding how you wish to be contacted with the test results. • If specific label information (vintage, variety, appellation, etc.) is required on the lab report, please make sure that this information is supplied on the sample request form. • Samples may be sent via UPS, Fed Ex or dropped off in person at our lab. The US Postal Service does not accept or ship products with alcohol. • All samples for analysis must be sent to Gusmer Analytical Services, 640 Airpark Road, Suite D, Napa, CA 94558. If you have questions regarding samples for analysis or sampling procedures, please call our Napa Laboratory at 707.224.7903, extension 309. The minimum analysis charge is $25. Discounts are available for 10 or more samples of the same test. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices services 54 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents Gusmer Laboratory Special Tests & Panels Filtration Test Membrane Filterability Is this the right filter sheet for my wine? Will my wine prematurely clog my sterile The Filtration Test will provide you with pre- and post- membrane? filtration NTU readings as well as a recommended filter The Membrane Filterability test will provide a sheet specification for optimal filtration. To complete “clogging index”- a numerical value that will tell you a Filtration Test we will need your current filter sheet if the wine is ready to be sterile filtered or if further specifications and total lot volume. Sample volume can depth filtration is needed. The test requires 500 ml of then be calculated. We also offer multi-sheet testing wine and should be done not more than 5 days prior for customers who would like pre- and post-filtration to sterile filtration/bottling. NTU reading on a number of different filter sheets. We Membrane filterability test $40.00 only require additional filter sheet specifications and samples of wine. Juice Panels and Organic Acids We offer two harvest juice panels - our regular juice Single sheet test $60 / Multi-sheet tests $100 panel and an extended juice panel that contains an Export Panel organic acid profile (analyses shown on following We have TTB certified chemists to perform the pages). The organic acid profile will quantify tartaric, required analysis and help prepare the VI-1 form for malic, lactic, acetic, succinic, and citric acid. The export. Please call 707.224.7903 to discuss your organic acid profile can be done on any sample. See needs, and for further information. the following pages for prices. Sulfide Detection Many wines are flawed with the off-aromas of sulfides. These compounds range from hydrogen sulfide and mercaptans to the higher molecular weight disulfides. The lower weight compounds tend to be treatable with copper alone, while the higher weight compounds first require treatment with ascorbic acid. Our Sulfide Detection and Treatment Panel uses varying levels of ascorbic acid and copper sulfate, followed by sensory trials to determine the nature and treatment of sulfide Gusmer’s Analytical Laboratory problems. See the following pages for prices.

“ Gusmer’s analytical services have been with us since the beginning of Six Hands Winery. We have always depended upon them for up to date technical advice on new and existing products and extensive analytic wine testing. We rely on Gusmer to help us make the best decisions possible for our products and ultimately our customers reap those benefits. ” Click here for quick access to the Analysis Request Form, please scan this QR code. Peter Marks, Winemaker Six Hands Winery - Walnut Grove, CA services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 55 services View Table of Contents Rapid Wine and Juice Analysis Napa and Windsor Laboratories Gusmer is now offering wine and grape juice analysis at our Napa and Sonoma Store (Windsor) locations. We provide an OenoFoss and WineScan at each location for fast analysis of your samples. Send your sample to either facility for complete and

accurate analysis including SO2.

Pre-Harvest samples can be tested to help predict optimal picking times. You can determine nitrogen availability in your juice so your ferments are clean and complete. Monitor several parameters monthly to insure your wines are progressing in the cellar.

FTIR technology by FOSS includes the OenoFoss and the WineScan; they are the leading analytical technology in the wine industry and outsourced analytical labs all over the world. Grape and Juice Panels CLICK IMAGE TO VIEW VIDEO Analysis includes: Brix, pH, Volatile Acid, Total Acid, Malic Acid, NOPA, Ammonia, YAN Wine Panel Analysis includes: Glucose+Fructose, pH, Scan code to Total Acid, Malic Acid, Volatile Acid, Ethanol, view video

Free and Total SO2

Gusmer’s new pricing on the Rapid panels start at $40 per panel for wine and juice samples with up to 10 different parameters. See the Rapid panels available below in the table. Contact your Gusmer sales representative to learn about discounts when you submit several samples per month.

Try our Rapid panels in Napa 707.224.7903 or the Sonoma Store 707.836.1056 for your analytical lab needs and rapidly get a first hand experience of Gusmer’s “Service with Knowledge” ®.

Panels Analysis Volume Price

Rapid Grape Juice (FOSS) Brix, pH, VA, TA, Malic, NOPA, Ammonia, YAN 50 ml $ 40

Rapid Wine (FOSS) TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density 50 ml $ 40

Rapid Wine SO (FOSS) Free SO , Total SO , TA, pH, VA, Malic, Glucose + Fructose, Alcohol, Density 50 ml $ 40 2 2 2 services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices services 56 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents

General Juice/Wine Panels

Type Description Analysis Volume Call for Pricing

Juice Panel Provides winemakers with information Brix (refractometer), TA, pH, Yeast Assimilable Nitrogen 125 ml needed to adjust nutrient levels; recommendations (YAN includes NOPA & Ammonia Nitrogen Analysis) regarding Brix adjustment (if necessary) are and Nutrient Recommendation also offered. Extended Juice Panel Includes the analysis above and Organic Acid Profile (acetic, citric, malic, tartaric) 175 ml

Cellar Monitors the status of your wine in cellar. VA, pH, Malic Acid, Free & Total SO2, 125 ml

Panel We advise that it be performed every SO2 Recommendation 4-6 weeks. Included with this analysis is a

free SO2 recommendation.

Problematic Assists winemakers in determining the Alcohol, VA, pH, Free & Total SO2, 125 ml MLF Panel cause of sluggish ML fermentation. We Malic Acid, Microscopic Exam will suggest a course of action to encourage complete malic acid conversion.

Basic Wine Provides winemakers with the basic Alcohol, VA, TA, pH, Free & Total SO2 250 ml Chemistry analytical information they need to make informed adjustments to their wines.

Comprehensive Is created to provide an overview of a Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid, 375 ml Wine Panel wine’s analytical and microbial status. and Glucose/Fructose, Sensory Evaluation, Microscopic Exam Stuck/Sluggish Assists winemakers in determining the Alcohol, VA, pH, Glucose/Fructose, 375 ml Fermentation Panel cause of a sluggish/stuck fermentation. Microscopic Exam, Yeast Viability We will suggest a course of action to encourage fermentation completion. Rapid Grape Juice Rapid Juice analysis using Foss OenoFoss Brix, pH, TA, VA, Malic Acid, Yeast Assimilable Nitrogen 50 ml & WineScan instruments using FTIR technology. (YAN includes NOPA & Ammonia Nitrogen Analysis) Rapid Wine Rapid Wine analysis using Foss OenoFoss pH, TA, VA, Malic Acid, Glucose/Fructose, Alcohol, Density 50 ml & WineScan instruments using FTIR technology.

Rapid Wine SO2 Rapid wine analysis using Foss OenoFoss Free & Total SO2, pH, TA, VA, Malic Acid 50 ml & WineScan instruments using FTIR technology. Glucose/Fructose, Alcohol, Density

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

Bottling Panels

Type Description Analysis Volume Call for Pricing

Pre-bottling Provides critical information regarding the Alcohol, VA, TA, pH, Free & Total SO2, Malic Acid and 375 ml chemical and microbial stability of a wine Glucose/Fructose, Microscopic Exam, Direct Culture prior to bottling. for Spoilage Organisms (Brettanomyces, Pediococcus, Acetobacter) White wine analysis includes the above and 375 ml Heat (protein) and Cold (freeze) stability

Post-bottling Evaluates the effectiveness of sterile Alcohol, pH, Free & Total SO2, Membrane Culture 750 ml filtration and determines if contamination has for Sterility occurred on the bottling line. An unopened bottle is required for post-bottling microbial analysis. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 57 services View Table of Contents

Chemical Tests

Type Analysis Volume Call for Pricing Juice Analysis Brix, Refractometer (juice/must) 5 ml Brix, Hydrometer (must/wine) 250 ml pH 50 ml Total Titratable Acidity 50 ml YAN (Ammonia Nitrogen + NOPA) 50 ml Organic Acid Profile (acetic, citric, malic, tartaric) 50 ml Grape Sample Prep Acid Analysis Total Titratable Acidity 50 ml Volatile Acidity 50 ml Acetic Acid 50 ml Malic Acid 50 ml pH 50 ml Wine Adjustment Trials (acidification or de-acidification) 500 ml Citric Acid 50 ml Tartaric Acid 50 ml Organic Acid Profile (wine) (acetic, malic, succinic, tartaric) 50 ml Sorbic Acid 50 ml Sugar Analysis Brix, Hydrometer 250 ml Brix, Refractometer 5 ml Glucose+Fructose, enzymatic (reported separately) 50 ml Chemical Analysis Alcohol, NIR 100 ml

CO2 250 ml Ethyl Acetate 50 ml Methanol 50 ml

Free SO2 50 ml

Total SO2 50 ml

Free & Total SO2 50 ml Copper (ICP/MS) 50 ml Iron (ICP/MS) 50 ml Lead (ICP/MS) 50 ml Potassium (ICP/MS) 50 ml Total Extract 50 ml Fining/Filtration Cold Stability, modified mini contact (UC Davis conductivity) 250 ml Cold Stability, freeze/thaw 50 ml Heat Stability (protein), Incubation only 50 ml Bentonite Fining Trials, Set of 5 (Vitiben) 375 ml Filterability Variable, call for info Membrane clogging index 500 ml Turbidity 20 ml Sensory Evaluation An evaluation for defects including haze, statement of 375 ml off-flavors/aromas, description of overall balance between fruit/acid/tannin, judgment of typical varietal characteristics and of overall character. Sulfide Detection Sulfide detection and treatment is implemented through the use 750 ml and Treatment of varying levels of ascorbic acid and copper sulfate followed by sensory based trials to determine the nature of, and treatment for, sulfide problems. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices services 58 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog View Table of Contents

Microbiological Services Microbiological Tests

Procedure Comments Volume Call for Pricing

Microscopic Exam Scan for microbes and debris (plating may be recommended to determine viability) 2 ml Culture, Direct Yeast/mold & bacteria (includes Dekk./Brett.) 2 ml Dekkera/Brettanomyces only 2 ml Wine Spoilage* 2 ml *(Brettanomyces/Pediococcus/Acetobacter) Culture, Yeast/mold & bacteria (includes Dekk./Brett.) Membrane Filtration 250 ml

Selecting A Culturing Method

Wine Type Description Culturing Method

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

Microbe Growth In Culture

Microbe Typical Growth Time Final Count Saccharomyces 1 - 2 days 7 days Zygosaccharomyces* 1 - 2 days 7 days Surface film yeasts 1 - 2 days 7 days Dekkera/Brettanomyces 3 - 5 days 10 days Acetobacter 2 - 4 days 7 days Oenococcus 4 - 6 days 7 days Pediococcus 4 - 6 days 7 days Lactobacillus 7 days 7 days

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

Zygosaccharomyces services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerwine.com 59 services View Table of Contents Calculating

Molecular SO2

Increased knowledge of the role SO2 plays in wine can Molecular SO2 is responsible for the antimicrobial effect provide winemakers with a better understanding of the in wines and produces an indirect antioxidant effect effects of proper additions. It is important to know the by inhibiting oxidase enzymes. Literature suggests

Total SO2 and the Free SO2 of the wine being adjusted. a molecular SO2 level of 0.8 ppm for white wines at

Total SO2 includes both Free SO2 and Bound SO2 . bottling, and a molecular SO2 level of 0.5 ppm for red

Bound SO2 is SO2 that is bound to other compounds wines at bottling. These are general guidelines and in wine, like acetaldehyde, and does not provide each wine is unique, and other considerations should

significant antimicrobial or antioxidant protection. be taken into account before making SO2 decisions and

Free SO2 consists of three species: molecular SO2, additions. Wines with a higher pH may need to have - 2- bisulfite (HSO3 ), and sulfite (SO3 ). the pH corrected before making SO2 additions.

Of these three species, molecular SO2 possess The chart below shows the distribution of Free SO2

the antimicrobial and antioxidant properties. The species at various pHs and the level of Free SO2

concentration of these species is pH dependent (refer required to achieve the target molecular SO2 level. to graph below), which is why pH should always be

taken into account when calculating SO2. At low pH Free SO2 needed to achieve levels, molecular SO2 is the dominant form. Bisulfite is Distribution of free SO2 at various pH’s molecular SO2 of: 2- the dominant form at the pH levels of most wines (3.0 pH %SO2 %HSO3- %SO3 0.8 ppm 0.5 ppm 2.90 7.5 92.5 0.009 11 ppm free 7 ppm free – 4.0). Sulfite exists as the dominant species at higher 2.95 6.6 12 7 pH’s (>7.0). 3.00 6.1 93.9 0.012 13 8 3.05 5.3 15 9 3.10 4.9 95.1 0.015 16 10 3.15 4.3 19 12 3.20 3.9 96.1 0.019 21 13 3.25 3.4 23 15 3.30 3.1 96.8 0.024 26 16 100% 3.35 2.7 29 18 90% 3.40 2.5 97.5 0.030 32 20

80% 3.45 2.2 37 23

70% 3.50 2.0 98.0 0.038 40 25

60% 3.55 1.8 46 29 3.60 1.6 98.4 0.048 50 31 50%

Species 3.65 1.4 57 36 2 40%

SO 3.70 1.3 98.7 0.061 63 39 30% 3.75 1.1 72 45 20% 3.80 1.0 98.9 0.077 79 49 10% 3.85 0.9 91 57 0% 3.90 0.8 99.1 0.097 99 62 0 1 2 3 4 5 6 7 8 9 10 3.95 0.7 114 71 pH 4.00 0.7 99.2 0.122 125 78

Dissociation of SO2 at Various pH Levels *Adapted from: Enology Briefs I (#1), Feb/Mar 1982. University of California Cooperative Extension

Gusmer is a distributor of potassium metabisulfite manufactured by BASF. Orders can be placed through your local Gusmer representative. services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast ozone filtration aids laboratory microbiology oak processing enzymes nutrients ml bacteria yeastservices services 60 2017 - 2018 Gusmer Enterprises, Inc. Wine Products Catalog common carrier. to www.ups.com. Largershipmentsareshippedby information aboutUPSservicesandrestrictions,go Most ordersaresentviaUPS.Formoredetailed Shipping requested inventory. order willshipfromtheclosestlocationholding You mayplaceyourorderbytelephoneorfax. Your Most ordersareshippedwithin24hoursofreceipt. Placing Orders fee mayapply. for RA #(returnauthorizationnumber). A restocking undamaged within15daysofshipment.Pleasecall We offer creditifproductsarereturnedunopened, Return Policy We acceptVisa, MasterCardand American Express. Credit Cards are welcome. For thosewithoutanaccount,cashorcreditcards Our termsareNet30daysforestablishedaccounts. Terms ofSale To placeyourorderfortheseproductsandotherprocessingsuppliesplease show themoursupport. making adifference inourcommunitiesandwearethrilledto to thefollowingorganizations,theseorganizations are truly work. This pastyearGusmerEnterprises wasabletocontribute activities, whichhelpmakeourcitiesbetterplaces to liveand are dedicatedtogivingbackthroughbusinessand community and “ServicewithKnowledge” as importantourpromisetoprovideoutstanding products We believethatgivingbacktoourlocalcommunitiesisequally Gusmer intheCommunity contact yourlocalGusmerEnterprisesrepresentativeorcall Gusmer office.Supplementaltechnicalinformationisavailableonline.

® . Ouremployeesandleaders www.gusmerwine.com West Coast:559.485.2692 /East Coast:908.301.1811 www.gusmerwine.com Forgotten Memorial Gone butNot with aseparateHazmatsurcharge. each classmustgoinaseparatepackage, contains itemsinmorethanoneHazmatclass, class maybeincludedineachparcel.Ifanorder for eachHazmatgroundparcel.Onlyone For thisextrahandling,thereisa$35surcharge involved inshippingallchemicalsmarked“HM.” shipping boxesandadditionalpaperworkare shipping regulations,specialDOT-approved Because offederalandinternationalHazmat charges maybeaddedforhazardousmaterials. include packaging;however, specialpacking carrier andDOT regulations.Pricesnormally economical waypossibleinaccordancewith Hazardous materialsareshippedthemost Shipping HazardousMaterials Notes without notice. Prices andproductoffering subjecttochange products ordatalistedwithin. or implied,concerningtheusemisuseof in goodfaithbutmakesnoguarantee,expressed Gusmer Enterprises,Inc.putsforththiscatalog handle it. All carbonmustbeshippedbytruck.UPSwillnot

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