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Hydrogen sulfide-preventing wine yeasts

 August 25th, 2018

1Five reasons to try Renaissance H2S-preventing yeasts this season

1.1  SIMPLICITY AND PEACE OF MIND

——Eliminate the risks and costs associated with the effects of hydrogen sulfide on your wine

Renowned wine yeast expert, professor, and geneticist Dr. Linda Bisson of the University of California, Davis’ Department of Viticulture & Enology notes that, until now, hydrogen sulfide (H2S) has been an unavoidable contaminant byproduct of every yeast fermentation (including, incidentally, that of beer, cider, and other fermented beverages).  As most winemakers know, H2S is sometimes present in quantities sufficient to make its distinctive rotten egg odor easily detectable by anyone in the vicinity of such a fermentation.

An estimated 20 percent of all vintages produced worldwide can be significantly compromised by H2S and other defect-causing volatile sulfur compounds, such as mercaptans and disulfides, that are formed from chemical modifications of H2S. Winemakers expend energy and staff resources, and waste valuable time, in remediation efforts such as aeration or the addition of copper. In rare instances winemakers have no choice but to discard “reduced” wine that is beyond remediation. Renaissance yeasts eliminate the uncertainty, financial costs, and quality risks posed to your winery by H2S.

Winemakers say...

“The harmful effects of hydrogen sulfide are often dismissed as easy to treat or simply part of the normal background of wine. However, like TCA, even when present below detection threshold, it’s still damaging to the wine.  These wine yeasts simply eliminate this threat from the beginning.”

 

1.2  QUALITY OPEN UP THE NATURAL FLAVORS AND AROMAS

——We help make good wines great, and great wines amazing

Hydrogen sulfide is a byproduct of all traditional wine yeast fermentations and is present in trace amounts in almost every vintage. Even at levels that can’t be detected by the human nose, H2S will cause the wine to underperform and prevent it from reaching its full potential, “closing” or “masking” the wine. This hampers the expression of the wine’s full flavor, aroma, and personality. By preventing H2S from forming during fermentation, Renaissance wine yeasts help make good wines great, and great wines amazing, allowing the wines to express, unhindered, their full flavor and aroma.

1.3  PROVEN EFFECTIVENESS

——Our yeasts do not produce H2S during fermentation

Through research funded by the American Vineyard Foundation, Dr. Bisson discovered a natural trait in yeast that prevents the formation of H2S during fermentation. This trait was patented by the University of California and exclusively licensed to Renaissance. Since that time, Renaissance’s scientific team, led by Dr. John Husnik, has devoted five years to development work, field trials and hundreds of customer fermentations in order to commercialize this trait into high-quality wine yeasts. The result is a family of classically bred, non-GMO wine yeasts that do not produce H2S during fermentation.

Note: Hydrogen sulfide can still be produced in the wine by other means. In order to completely prevent H2S production in your wine, it is necessary to carefully avoid the introduction of sulfide-containing chemical sprays, as well as co-inoculation by other yeast strains.

 

1.4  VALUE

——The benefits of no H2S for the price of standard yeasts

Renaissance yeasts have excellent winemaking kinetics and chemistry attributes and are made to the highest quality standards. With pricing equivalent to traditional, mid-range quality H2S-producing wine yeasts, our yeasts offer valuable cost and production time benefits, prevent H2S-induced spoilage, and liberate the winemaker from any concern that their efforts at producing quality vintages will be undermined by the formation of H2S.

Winemakers say...

“Fermentation is one of the most dynamic operations in winemaking. While at times challenging, I find managing the myriad factors that impact fermentations in order to achieve wine quality and stylistic goals hugely rewarding. When the situation calls for a reliable and clean fermenter, I choose a Renaissance H2S-preventing yeast strain. Renaissance has become a key resource in my fermentation tool belt.”

Winemaker:Linda Trotta(SwiftwaterChateau,Cle Elum,Washington State)

1.5  CONFIDENCE

——Take the Renaissance Challenge – Try a free sample and compare

We invite winemakers to compare our H2S-preventing wine yeast head-to-head against any other yeast in two small batches of wine. Feel free to challenge the yeast in musts that have previously given you H2S issues. In our experience, once the fermentation is underway you will be able to easily notice the difference between the H2S fermentation bouquet of your wine must inoculated with a typical yeast and the expression of the full aroma and flavor-enabled wine produced by our Renaissance H2S-preventing wine yeast. Be sure to evaluate the wine throughout the entire winemaking process and we hope you will see how the prevention of H2S formation during fermentation could be invaluable in producing high-quality wine from your cellar.    

2、PRODUCTION

2.1 VIVACE

Vivace is an H2S-preventing wine yeast strain ideal for artisan style sparkling wines, fruit forward grape wines and fruit wines. A rapid, clean fermenter characterized by its ability to work under diverse conditions, this yeast demonstrates strong fermentation kinetics while preserving the fresh fruit character.

Specifications

• For whites, sparkling and fruit wines

• Temp. Range: 12 – 30°C (54 - 86°F)

• Moderate to fast fermentation tempo

• Alcohol tolerance: 16%

• Neutral competitive factor

• Medium to high nitrogen requirements

• Low foam production

• Prevents H2S in fermentation

• Gluten free, no wheat binders

Species: Saccharomyces cerevisiae bayanus. Vivace is the product of classic breeding and is GMO-free.

Viability / Living cells: > 1.0 - 3.0 x 1010 cells/gram

Package Sizes: 8g, 500g and 10kg vacuum packed foil sachets.

Storage Conditions: Store cool and dry, 4 - 15°C (39 - 59°F). Do not freeze.

Inoculation Rate: 250 - 400g/1000L (2.2 - 3.3lbs/1000 gallons)

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

 

2.2  ANDANTE

Andante is an H2S-preventing wine yeast that is ideal for red wines. This yeast can also be used in the production of Chardonnay. In red wines Andante produces an intense fruit overture followed by a mild spiciness and a smooth tannin finish.  Andante also imparts good mid-palate fullness with color and flavor stability across all varietals. The strain ferments at a moderate tempo and performs well in medium nitrogen musts.

Specifications

• For Cabernet , Zinfandel, Syrah, Sangiovese 

• Temp. Range: 15 – 35°C (59 - 95°F)

• Moderate fermentation tempo

• Alcohol tolerance: 17%

• Neutral competitive factor

• Medium nitrogen requirements

• Low foam production

• Prevents H2S in fermentation

• Gluten free, no wheat binders

 

Species: Saccharomyces cerevisiae. Andante is the product of classic breeding and is GMO-free.

Viability / Living cells: > 1.0 - 3.0 x 1010 cells/gram

Package Sizes: 8g, 500g and 10kg vacuum packed foil sachets.

Storage Conditions: Store cool and dry, 4 - 15°C (39 - 59°F).  Do not freeze.

Inoculation Rate: 250 - 400g/1000L (2.2 - 3.3lbs/1000 gallons)

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

 

3、Technical highlights

3.1GMO-free

3.2 All our H2S-preventing wine yeasts have been developed by traditional breeding with natural wine yeast strains

3.3 Very high viability per gram of Active Dry Yeast – with very good implantation after inoculation

3.4 Multiple strains for use in a wide variety of red, white, sparkling and fruit wines

* Note: all Renaissance Yeast H2S-preventing yeast strains provide excellent fermentation kinetics, superior sensory attributes and normal SO2 levels

 

Excellent fermentation kinetics without H2SSuperior sensory attributes

Normal S02 level without H2S productionAbout Renaissance Yeast Inc.

Renaissance develops classical crossbred hydrogen sulfide-preventing wine yeasts. Based on research from the lab of Dr. Linda Bisson, UC Davis, our yeasts will prevent hydrogen sulfide from spoiling your wine, eliminate remediation costs and enhance the character of your next vintage.

www.renaissancebioscience.com

About Angel Distilled spirits and Biofuels

Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

Press contact:
ANGEL YEAST CO.,LTD
Address: 168 Chengdong Avenue, Yichang, Hubei 443003, P. R.China
Tel:    +86 717 6353619
Email: ethanol@angelyeast.com

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