An innovative range of
wine yeasts that do not produce hydrogen sulphide

Innovative
H2S
Prevention

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Negative volatile sulfur compounds

Hydrogen sulphide (H2S) is responsible for the distinctive smell of rotten eggs and is usually formed naturally by yeast during wine fermentation. Even in trace amounts, the presence of H2S prevents the expression of the wine full flavor, aroma and personality.

The trait to prevent H2S during fermentation was discovered in a yeast from a vineyard in the North of Italy. It’s this natural isolate that is used as base for the selecting breeding of RENAISSANCE™ wine yeast strains.

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Why
is it so important to prevent H2S
production?


SENSORY THRESHOLD

Low reported sensory threshold is 9.0 – 1.5 ppb. Below sensory threshold in wine will mask fruit expression and character.

PROBLEMS

Several other defect-causing volatile sulfur compounds may develop from initial chemical modification of H2S.

MERCAPTANS

burnt rubber, garlic, rotten cabbage

  • Likely formed in reactions involving H2S.

DISULFIDES

burnt rubber, garlic, cabbage, onion-like

  • Formed from oxidation of sulfide or mercaptan precursors
  • Very difficult to remove from wine and can revert to mercaptans

PREVENTION & SOLUTION

Initial prevention of H2S formation during fermentation is critical part of a control strategy to prevent volatile sulfur compound formation. Once a wine is tainted with H2S, all potential elimination (i.e. aeration, copper) influence wine quality.

The easiest, most effective and safest way of prevention is to rely on RENAISSANCE™ yeasts for the fermentation of your wines. They also allow you to achieve excellent oenological performance and high quality levels of your wines.

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RENAISSANCE™ yeast strains

Allegro

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Ester production for aromatic whites.

Andante

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For fruity reds.

Bella

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For terpenic whites - Harsh conditions .

Bravo

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For high glycerol reds.

Brio

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For youthful reds & Pinot Noir.

Maestoso

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For fruity reds with color & structure.

TR-313

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For varietal whites - Thiols release.

Vivace

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For elegant, crisp & lively whites.

Fresco

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For cider.

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Comparative trial results

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Ethyl ester production in Chardonnay

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Sensory profile in Sauvignon blanc

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Sensory profile in Sauvignon Blanc

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Questions & Answers

Developed through classical natural breeding, RENAISSANCE™ yeast do not produce hydrogen sulfide during fermentation, but are otherwise identical to comparable traditional wine yeast. RENAISSANCE™ yeast are a preventative solution to the hydrogen sulfide problem in winemaking.

No. RENAISSANCE™ yeasts have been developed by classical natural breeding in which the H2S-preventing trait has been bred into traditional quality wine yeasts.

Exactly like all other active dry yeasts (ADY).

RENAISSANCE™ yeast are manufactured to the highest standard. When used according to instructions, yeast viability is in excess of 10 billion live cells per gram dry weight.

The shelf life is clearly indicated on the product packaging and is 4 years from the date of manufacture.

Our products come in 500g and 10kg packages.

Where
can you find these products?

Please complete the form below to receive information about the distributor in your country.

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