In addition to the metabolic characteristics and the organoleptic improvement of the wine, the Renaissance Yeast™ wine yeast strains have unique features that differentiate them from other yeast strains on the market.
This unique characteristic has been inherited from their common ancestor and, gradually, over the course of long and careful selection and breeding cycles, has been maintained in their genetic heritage, in addition to each strains own specific winemaking characteristics.
The MET10 gene is part of the sulfide reduction pathways and is linked to the production of H2S. A rare mutation in the gene (MET10-932; T622K), has been identified as a key role in the sulfide reduction pathway.
The original yeast ancestral strain (UCD932) for the Renaissance range of yeast strains was isolated from an old Lambrusco vineyard in Emilia Romagna, Italy; it was shown to be incapable of producing H2S, even in particularly stressful conditions and in the presence of high sulfur content. Dr. Linda Bisson’s team at the University of Davis California, led the research and characterisation of the original strain (UCD932) and subsequent strains with the mutated MET10-932 gene which has been patented by the University of Davis. Renaissance Bioscience, a leading yeast company based in Vancouver Canada have used selective breeding and adaptive evolution from the original unique strain UCD932 to isolate all the RENAISSANCE yeast strains which no longer produce H2S during alcoholic fermentation.
The Renaissance Yeast™ Wine Yeasts are all non-GMO.
