Hydrogen sulfide is a natural waste product of traditional yeast fermentation that always occurs in some quantity, and is one of the most common sensory defect problems in winemaking. Even below detectable sensory threshold levels, H2S negatively impacts wine quality by masking its full flavor. Unless promptly extracted from wine, hydrogen sulfide reacts with other wine materials and form off-odors and off-flavors, which can be difficult and costly to remove. Remediation of hydrogen sulfide costs the winemaker time and money.
Developed through classical natural breeding, Renaissance yeasts do not produce hydrogen sulfide during fermentation, but are otherwise identical to comparable traditional wine yeasts. Renaissance yeasts are a preventative solution to the hydrogen sulfide problem in winemaking.
Classical breeding refers to the age-old tradition of hand-developing yeast strains (or, for that matter, any animal or plant) through mating and selecting for pre-existing desired traits, without the use of recombinant DNA technology.
Due to the risks of contamination by other yeasts and the difficulties with confirming slurry yeast cell counts, re-use is not recommended as the risk of failure and associated cost is increased and far outweighs the cost of new yeast.
The price of H2S-preventing yeast is essentially equivalent to the use of comparable traditional yeasts. There is no additional cost associated with switching to our H2S-preventing yeasts. In fact, there are benefits in the areas of reduced remediation costs of time and money and also improvements in quality through the removal of H2S’s flavor-masking from the finished wine.The cost of yeast depends on the price of yeast and the inoculation rate. For example, at $100 per kilogram of yeast and an inoculation rate of 0.3g per liter must, cost of yeast is less than $0.03 per bottle.