H₂S masks the wine’s full flavour and quality

H₂S is produced naturally as a direct byproduct of every yeast-based wine fermentation and will, even at minute concentrations below the sensory threshold of humans, affect the overall sensory quality and aroma of the wine. In industry language, the presence of H₂S, even in trace amounts, “closes” the wine and hampers the full expression of its complexity.

Renaissance Yeast’s H₂S-preventing yeast strains deliver the desired fermentation without this unnecessary by-product. Winemakers who use our yeasts have remarked: “My wine has never had such a remarkable aroma” and “The wine is more open.” The use of our H₂S-preventing yeasts removes one key barrier to creating well-balanced, artistic and high-quality wines.

Note: Regardless of the yeast used in fermentation, elemental sulfur introduced from vineyard sprays and present on grapes at harvest time, as well as contamination by other commercial or wild yeast, can result in sulfide by-products forming in the wine. Therefore, to eliminate H₂S contamination altogether, it is necessary to carefully avoid the introduction of sulfide-containing chemical sprays, as well as co-inoculation by other yeast strains that may be present in the vineyard or resident inside the winery equipment.