Pure non-Saccharomyces Yeast
FREEZE DRIED FROOTZEN™
A pure Pichia Kluyveri boosting fruit flavors in wine. Amazing in white and rosé wines, bringing an additional touch of complexity in red wines too.
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This product is now delivered in a user friendly freeze dried format that does not require a -40°C freezer.
FROOTZEN™
A pure Pichia Kluyveri boosting fruit flavors in wine. Amazing in white and rosé wines, bringing an additional touch of complexity in red wines too.
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This product is delivered to the 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.
OCTAVE
A pure strain of Lachancea thermotolerans (formerly Klyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence of the production of lactic acid from sugar, the final alcohol content in these wines can be reduced. Octave can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must).
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CONCERTO™
A pure Lachancea thermotolerans to increase freshness in red wines from warm climates, reduce volatile acidity and get wild ferment berry flavors. Ideal for Shiraz, Cabernet-Sauvignon, Tempranillo red or rosé.
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PRELUDE™
A pure Torulaspora delbrueckii to increase mouthfeel, reduce volatile acidity and produce complex flavors, matching perfectly with oak. Ideal for Chardonnay,Pinot Noir, Merlot, Grenache Noir.
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Novonesis Blend of Saccharomyces & non-Saccharomyces
MELODY™
A blend of Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%), Kluyveromyces thermotolerans (20%) considered one of the best yeast products for complex Chardonnay.
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Saccharomyces
MERIT™
100% Saccharomyces cerevisiae, best with high alcohol wines. Use in combination with non-Saccharomyces yeast for complete fermentation.
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JAZZ™
100% Saccharomyces cerevisiae, direct inoculation strain that eliminates the need for rehydration.
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Watch Video Overview
Divergan F (PVPP), 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.
Key Features
- Correct and stabilize color in wine, particularly white and blush wines
- Help prevent “browning” and “pinking”
- Freshen slightly oxidized wines
- Reduce astringency and bitterness in red and white wines
- Unmask fruity character
- Improve mouthfeel and finish of wine
- Treat press juice prior to fermentation to reduce astringency and bitterness
- Learn More
** CDR WineLab In-Stock - Immediate shipping available **
The Science of Fruit Wines: Technological Principles and Analytical Control in Non-Grape Fermentation
Defining Fruit Wines: Chemical and Technological Distinctions
In modern oenology, fruit wine production has transcended its origins as a rural craft to become a highly specialized sector of food science. The transition from artisanal production to a global industrial category relies on a deep-seated understanding of the unique chemical matrices presented by non-grape fruits. Unlike viticulture, where the raw material is often naturally optimized for fermentation, alternative fruit substrates—such as pomegranate, fig, and various berry species—exhibit diverse polyphenolic profiles and acid concentrations that demand precise technological interventions to ensure product stability and commercial viability.
Fruit wines are characterized as non-distilled alcoholic beverages, typically containing 5% to 13% alcohol by volume (ABV), derived from the fermentation of sugar-rich non-grape matrices. Due to the inherent imbalances in many of these substrates, oenologists often utilize chaptalization (the addition of sucrose) and specific acid-base adjustments to create a viable fermentation environment for Saccharomyces cerevisiae. The following table outlines the fundamental chemical and technological divergence between traditional viticulture and non-grape oenology:
CDR ANALYSIS ON WINE AND MUST
- Alcohol by Volume
- Acetic acid (volatile acidity)
- Fermentable Sugars
- Total Acidity
- L-Lactic Acid
- L-Malic Acid
- Free sulfur dioxide
- Total sulfur dioxide
- Yeast Assimilable Nitrogen (YAN)
- Galacturonic Acid
- Calcium
- Copper
- Catechins
- Gluconic Acid
- Acetaldehyde (Ethanal)
- Citric Acid
- Total Polyphenols Index
- pH
- Glycerol
- Color (tonality and intensity)
- Total Polyphenols (Folin Ciocalteu)
- Anthocyanins Extraction on Grapes
- Total Anthocyanins
CSF Filter Sheets
Gusmer’s CSF (Color Sensitive Filter) sheet series is manufactured using advanced technologies that allow less initial color stripping during filtration yet offers the same outstanding performance of conventional filter sheet media.
Available in a full range of grades and sizes, the CSF series can be relied on to remove micron and submicron particulate on a consistent basis while preserving color, aromas and flavors in beverage products.
Custom cut sizes are available, please contact your Gusmer Representative for more details.
Learn More | Request Quote
Gusmer Cellupore CSF Sheets Demo
Cellu-Stack® Lenticular Filter Cartridges
Gusmer’s Cellu-Stack filters are a convenient way to utilize depth filter media in an enclosed housing. Available in a full range of grades for coarse, polish, fine, and pre-sterile filtration applications.
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Carbac® Carbon Filter Media
Gusmer’s Carbac® filter media is an excellent substitute for loose carbon. Carbac is a convenient tool for final color, flavor, and odor adjustments in beverages. Available in both sheet and lenticular cartridge formats.
Learn More | Request Quote
Gusmer Carbac® Carbon Filtration to Remove Color
Streamline your microbial monitoring with real time actionable data on an easy to use and cost effective benchtop platform.
- Alternative to costly PCR, single species auto-counters, and labor intensive microbial plating
- Get microbial counting results in minutes instead of days to help reduct QA hold times
- Maintain quality and consistency with microbial monitoring throughout your product’s life
- Complete bottle sterility testing in minutes instead of days
- Troubleshoot and prevent sanitation hot spots
- Check barreled wine for Brettanomyces contamination
- Operating the CyFlow RI-300 requires neither microbiology expertise nor flow cytometry experience
See Popular Test Kits & Learn More
Come view our NEW Digital 2026-27 Wine Catalog!
The digital format will allow you to:
- Navigate the catalog quickly with links to all pages
- Search Keywords
- Watch Videos in the catalog
- Add your own notes (local to your computer)
- Share the entire catalog or a specific page with colleagues
- Stay up-to-date with Gusmer's latest products
If you would like to receive a printed catalog, please fill out this form and we will mail you a copy.
Harvest season doesn’t leave much time for anything extra — long days, fast decisions, and nonstop cellar activity.
That’s why Gusmer's MicroEssentials Complete-TR Nutrient was created to take the guesswork out of fermentation nutrition.
MicroEssentials Complete-TR is the most advanced yeast nutrient on the market, incorporating the latest research in yeast nutrition and Time-Release Technology. The unique sustained-release system provides two tablets both providing complete supplementation while simulating incremental dosing.
| MicroEssentials Complete-TR Nutrient delivers a convenient, all-in-one solution that helps winemakers save time without compromising performance: |
- Supports consistent yeast health and reduces the risk of sluggish or stuck fermentation
- Combination of two tablets, each with a distinct time-release profile and nutrient composition
- Both tablets are added together at onset of inoculation
- Direct addition, no hydration needed
- One table contains a higher percentage of organic nitrogen, vitamins, minerals, and yeast survival factors, and has a faster dissolution rate to build biomass during the exponential phase of yeast growth
- The other tablet has a higher percentage of inorganic nitrogen and a slower dissolution rate to provide nutrition through the fermentation
Gusmer’s MicroEssentials™ fermentation nutrients include a complete range of supplements for yeast rehydration, primary fermentation and malolactic fermentation. Based on the latest research, our formulations contain premium ingredients that impart highly refined polypeptides, amino acids, essential vitamins, minerals and yeast survival factors, for a rich source of compounds that are highly assimilable by yeast and bacteria.
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Every vintage brings its own challenges from Mother Nature. Rain or shine, we’ve got the products to keep you covered. Concerned about mold, rot, or mildew? Rooted in experience, our proven solutions guide you through every hurdle for a successful harvest.
Potential Issues: Off aromas and flavors, Browning, Infection spreading, Lower tannin content, Lower color extraction, increased acetic acid, Reduced levels of amino acid, and YAN levels in Juice
GUSMER SOLUTIONS
First Line of Defense
- Lysozyme
Lysozyme is used by winemakers to control the growth of gram-positive spoilage bacteria, to control certain aspects of malolactic fermentations, and to stabilize wines after alcoholic fermentation or when malolactic fermentation is completed.
Learn More - Gusmer Granular Oak
Granular oak can help reduce off flavors and help set color, while increasing tanning and mouthfeel.
Learn MoreProper Yeast Selection
Novonesis Non-Saccharomyces Yeast
There are many benefits to using a non-saccharomyces, such as providing bio-protection, helping to compete with unwanted microbes, helping to preserve color, and acid.
Prelude: Whites and Reds, color preserver
Concerto: Acid production, Ideal for Red wines
FrootZen: Ideal for white wines
Learn More- Renaissance Saccharomyces Yeast
Non-H2S producing, strong fermenters with short lag phase. These strains are driven to complete primary fermentation quickly.
Viva: White and Red Wines, Neutral
Allegro: White Wine, aromatic
Avante: Red Wines, Strong fermenter
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Use Quality Nutrients- Gusmer MicroEssentials Prime
MicroEssentials Prime is DAP Free nutrients ideal throughout the entire fermentation process, focusing on organic nitrogen. Rot can reduce YAN in fruit. These nutrients hydrate and dissolve well, making them more available for the fermentation. There are quality raw materials that go into the product, manufactured in Gusmer's GMP facility in Fresno, CA.
Learn More Other products to consider:
- Bentonite
- PVPPReliable & Predictable Malolactic Bacteria
Novonesis Malolactic Bacteria
If you are looking for your wine to complete secondary fermentation, picking a quality and strong strain is important. You want to make sure your fermentation doesn’t exceed 77°F before inoculating.
Vinaflora CH16: Workhorse strain for high alcohol fermentation
Vinaflora Oenos 2.0: The classic and clean fermenter.
Learn MoreWhatever harvest throws at you, Gusmer is here to help!
