An innovative range of
wine yeasts that do not produce hydrogen sulphide
Innovative
H2S
Prevention
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 wines 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 selective breeding of RENAISSANCE™ wine yeast strains.
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 the 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.
RENAISSANCE™ yeast strains
Allegro
Ester production for aromatic whites.
Avante
For fruity reds.
Bella
For terpenic whites - Harsh conditions .
Bravo
For high glycerol reds.
Brio
For youthful reds & Pinot Noir.
Muse
For fruity reds with color & structure.
TR-313
For varietal whites - Thiols release.
Viva
For elegant, crisp & lively whites.
Fresco
For cider.
Allegro
Ester production for aromatic whites.
Avante
For fruity reds.
Bella
For terpenic whites - Harsh conditions .
Bravo
For high glycerol reds.
Brio
For youthful reds & Pinot Noir.
Muse
For fruity reds with color & structure.
TR-313
For varietal whites - Thiols release.
Viva
For elegant, crisp & lively whites.
Fresco
For cider.
Allegro
- Application: White and rosé wines
- Esters
- Fruit forward
- Aromas: Peach, tropical fruits, pear and white flowers
Avante
- Application: Red wines
- Color stability
- High alcohol tolerance
- Aromas: Raspberry, strawberry, and red plum
Bella
- Application: White, rosé and sparkling wines
- Stress tolerant
- Versatile
- Aromas: Tropical fruits and floral citrus
Bravo
- Application: Red wines
- Esters
- Robustness
- Aromas: Strawberry, cherry, plum and prune
Brio
- Application: Red wines
- Fruit-driven
- Complexity
- Aromas: Cherry, black fruit and spices
Muse
- Application: Red wines
- Polyphenols extraction
- Full body
- Aromas: Blackberry, plum
TR-313
- Application: White, rosé and red wines
- Thiols and esters
- Glycerol
- Aromas: Passion fruit, guava, grapefruit, gooseberry, and blackcurrant
Viva
- Application: White and rosé wines
- Elegancy and crispness
- Strong fermenter
- Aromas: Pear, apple, grapefruit, lime and fresh pineapple
Fresco
- Application: Cider
- Aromas and freshness
- Aromas: red apple, pear and citrus
Comparative trial results
Ethyl ester production in Chardonnay
Sensory profile in Cabernet-Sauvignon
Sensory profile in Sauvignon Blanc
Questions & Answers
What is RENAISSANCE™’s hydrogen sulfide-preventing yeast?>
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.
Are RENAISSANCE™ hydrogen sulfide-preventing yeast GMO?>
No. RENAISSANCE™ yeasts have been developed by classical natural breeding in which the H2S-preventing trait has been bred into traditional quality wine yeasts.
How do I inoculate RENAISSANCE™ yeast?>
Exactly like all other active dry yeasts (ADY).
How does the viability of RENAISSANCE™ hydrogen sulfide-preventing yeast compare to other active dry yeast (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.
What is the shelf life of RENAISSANCE™ hydrogen sulfide-preventing yeast?>
The shelf life is clearly indicated on the product packaging and is 4 years from the date of manufacture.
What package sizes do you offer?>
Our products come in 500g and 10kg packages.
Where
can you find these products?
For USA and Canada, please contact
- Phone (866) 213 1131
- Email sales@gusmerenterprises.com
- Website www.gusmerenterprises.com