Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel, and color. Selective release of these flavor, color, and aromatic compounds from the epidermic and hypodermic cell layers of the grape skin serves to increase varietal intensity without introducing undesirable components.

The right blend of enzymes can be used to enhance and support the winemaking process to achieve desired and reliable results.

MACERATION & EXTRACTION
  BioSelect ®  Noir   
       • Increase color extraction and improve color stability in premium red wines
       • Release anthocyanins, tannins, and polysaccharides early in maceration

“We did notice an increase in color. Stability of the color is done really well considering that’s kind of a fight here in Texas since we are dealing with higher pH wines. We’ve noticed even with those higher pHs, the color stability is better with the BioSelect (Noir).”

Christopher McIntosh, Winemaker
Edge of the Lake Vineyard - Valley View, TX

BioSelect ® Blanc 

       • Purified to control cinnamoyl esterase activity and preserve delicate aromas in white wines

       • Increase varietal intensity through the selective release of flavor and aroma compounds from grape skin

CLARIFICATION

BioSelect ® Clear  

       • Settle solids quickly for more compact lees and cleaner fermentations
       • Reduce gross lees volumes and improve filtration for fresh and fruity wines

AROMA ENHANCEMENT

  BioSelect ®  Aroma Plus  

       • Pectinase with β-glucosidase activity to free bound terpenes to enhance varietal aroma in white wines

       • Use with newly fermented or existing wines

       • Recommended for Riesling, Gewürztraminer, and similar wine styles

BioSelect microgranular enzymes are available in 250 gram packs

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.
Learn more

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.
Learn more

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.

Watch Testimonial Video

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).
Learn more 

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.
Learn more 

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.
Learn more 

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.
Learn more 

Saccharomyces 

MERIT™ 
100% Saccharomyces cerevisiae, best with high alcohol wines. Use in combination with non-Saccharomyces yeast for complete fermentation.
Learn more 

JAZZ™ 
100% Saccharomyces cerevisiae, direct inoculation strain that eliminates the need for rehydration.
Learn more

Watch Video Overview  

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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:

Continue reading

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

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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.

Learn More  |  Request Quote

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

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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

www.GusmerWine.com 

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.

www.GusmerWine.com/catalog

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.

• 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. 

Featured Yeast Nutrient

MicroEssentials Complete-TR (Time Release)

The unique sustained-release system provides two tablets both providing complete supplementation while simulating incremental dosing.

Learn More