A thiols releasing strain with exceptional clean aromatic profile for varietal wines.

A yeast for the varietal expression of white wines, this intensely aromatic strain releases an exceptional amount of esters, and also has the unique ability to reveal grapefruit, passion fruit, mango and gooseberry aromas created by three volatile thiols: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and its acetate ester (3MHA). These thiols are formed from non-volarile cysteinylated precursors found in the grapes, and then released by the yeast as a results of beta-lyase enzymatic activity during fermentation. As an H2S-preventing strain, the yeast maintains a clean and pronounced aromatic profile. It is a reliable fermenter that produces above average glycerol for a white strain and has low to moderate nitrogen requirements.


Viability / Living cells: > 1.0 x 10^10 cells /gram
Package Sizes:
500 g and 10 kg vacuum packed foil sachets.
Storage Conditions:
Store cool and dry, 4 - 15 ⁰C (39 - 59 ⁰F). Do not freeze!
Inoculation Rate:
200 - 350 g/1000 L (1.66 - 2.92 lbs /1000 gallons)

Note: inoculation range is based on the juice sugar content and condition of grapes.

  1. In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
  2. Gently mix the yeast into the water and allow 20 minutes for rehydration.
  3. After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
  4. When the temperature of the yeast suspension is less than 10 ⁰C (18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.

Note: Directly adding dry yeast to the must or juice tank is not advisable.


This strain is specifically bred to enhance a wine's aromatic potential and is ideal for aromatic expression of varietals such as Sauvignon Blanc, especially from New Zealand. In addition, the yeast also complements other aromatic varietals such as Riesling, Chenin Blanc and Semillon.

Recommended varietals include Sauvignon Blanc, Riesling, Chenin Blanc, and Semillon.

Quality Guarantee

Renaissance Yeast guarantees the quality of its products sold in their original packaging, provided they are used in conformity with the expiration date and the storage conditions noted above.

The information is true and accurate to the best of our knowledge. However, this data sheet is not to be considered as a guarantee expressed or implied, or as a condition of sale of this product.



mod to fast

Optimal Temperature

14 – 25°C

Cold Tolerance


Alcohol Tolerance



0.2 - 0.35 g/L

Conversion Factor

16.3 g/L


7.0 - 8.5 g/L

Volatile Acidity


Nitrogen Requirements

low - med

Killer Factor




Foam Production


SO2 Production

low - mod

H2S Production