Renaissance Yeast to Introduce its Hydrogen Sulfide-Preventing Yeasts to Wine Markets Worldwide

Vancouver, BC — Renaissance Yeast Inc. is pleased to announce that it will begin introducing its family of hydrogen sulfide-preventing wine yeasts to global wine markets over the Fall of 2013 and Winter of  2013-2014. In development, testing and field trials over the past five years, our newest generation of yeasts will be made available in staged releases in order to ensure that early demand from wine makers can be met.

The introduction of the Renaissance brands of wine yeasts will begin at SIMEI 2013 in November, the largest enological tradeshow in the world, and at the Unified Wine Symposium in January 2014. The company will have conventional versions of the Allegro and Vivace strains available for the white wine market and Andante and Maestoso strains available for the red wine market. In addition, Organic versions of Vivace, Allegro and Andante will be available in limited supply. All these wines have been developed using classical natural breeding techniques.

“Having continuously improved our yeast strains over the past five years, now is the time for us to introduce our company and the Renaissance brand of hydrogen sulfide-preventing wine yeasts to leading winemakers, globally” said Dr. John Husnik, CEO, CSO and founder of Renaissance Yeast. “We’ll start our introduction first in Europe in November and follow in January with the U.S. wine markets, with our strains available for the 2014 Southern Hemisphere crush. We expect that wine makers attending both shows will be able to taste wines produced by early-adopting winemakers who have already started using our yeasts.”

About hydrogen sulfide and H2S–preventing yeasts

Estimated to noticeably affect more than 20 percent of global wine fermentations, but occurring in 100% of wine fermentations, hydrogen sulfide (H2S) is a colorless volatile gas that, in high concentrations, imparts a distinctive unpleasant odor in fermented beverages, and has also been shown, even in extremely low concentrations, to mask or reduce positive sensory flavor attributes of wine and beer. Wine makers incur significant remediation costs to remove H2S and to counter its negative effects, when H2S occurs in high concentrations. The use of Renaissance Yeast H2S-preventing yeast strains avoids this problem and eliminates the unnecessary costs of remediation. Winemakers already using these yeasts have also commented that the complete absence of H2S delivered by the Renaissance yeasts enables the wine to be more “open” and express its full flavor.

This proprietary novel H2S-preventing yeast advancement was discovered by Dr. Linda Bisson of the Department of Viticulture and Enology at the University of California, Davis (UC Davis). Over the last five years, Dr John Husnik and his team, working under an exclusive license from the University of California, have conducted additional development and commercial field testing and adoption with wineries in the USA and Europe. 

This aim of this work has been to develop and perfect, through classical breeding techniques, the Renaissance brand commercial yeast strains. Not only do the four Renaissance Yeast wine yeast strains completely prevent the formation of H2S, they also now have normal sulfur dioxide (SO2) production qualities, making them an ideal tool for the quality winemaker.

About Renaissance BioScience Corp. and Renaissance Yeast Inc.

Renaissance BioScience is a research and development company based in Vancouver, Canada that develops platform technologies for yeast that solve naturally occurring industrial, health and quality problems in the food and beverage industries. Renaissance BioScience is the exclusive global licensee of the University of California H2S-preventing yeast technology. Renaissance Yeast Inc., a wholly owned subsidiary of Renaissance BioScience Corp., is responsible for additional strain development, global sales, marketing, and technical support of the Renaissance brand of commercial wine yeast strains.

For more information, please contact:

Renaissance Yeast Inc.
Dr. John Husnik
Chief Executive Officer
604 822 6499

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