Better Yeast Strains For Wine Being Developed

Better Yeast Strains For Wine Being Developed

January 7, 2014

Renaissance Bioscience Has License For Hydrogen Sulfide-Preventing Yeast Technology

Renaissance BioScience Corp. is pleased to announce TODAY that it has exclusively licensed, from the Regents of the University of California, patented and patent pending technology for the development and commercialization of yeast strains that reduce the formation of hydrogen sulfide in wine and other fermented products.

This proprietary novel technology, invented by Dr. Linda Bisson of the University of California, Davis (UC Davis), has undergone five years of commercial field testing and adoption with wineries in the USA and Europe to perfect the commercial yeast strains that are now being made available to the global wine industry as Renaissance brands for 2014 onward.  Renaissance Yeast Inc., a wholly owned subsidiary of Renaissance BioScience Corp., will be responsible for additional strain development, sales, marketing, and technical support of the commercial wine yeast strains.

Hydrogen Sulfide (H2S) is a colorless volatile gas that produces a distinctive unpleasant odor in wine, beer and other fermented beverages. H2S is one the most commonly occurring sensory defects experienced in wine and beer production, and creates significant costs for industry. As well as creating costs for the wine and beer manufacturer, H2S has been shown to mask or reduce the positive sensory attributes of wine and beer.

The commercial yeast strains developed over the past five years, based on the UC Davis technology and created with classical selective breeding techniques, not only prevent the formation of H2S, but also have normalsulfur dioxide (SO2) production qualities.  These attributes make the Renaissance Yeast strains an ideal tool for the quality winemaker.

“The University of California, Davis and Dr. Linda Bisson, are recognized as world leaders in wine research.  Renaissance BioScience is proud to be associated with such a renowned technology group,” said Dr. John Husnik, CEO of Renaissance BioScience. He added, “The collaboration between UC Davis and Renaissance BioScience has an opportunity to revolutionize the effect of yeast on wine quality and the economics of wine production, opening up the sensory attributes of the wine by removing the sensory masking effect caused by H2S formation, as well as eliminating costly H2S remediation and protection techniques for the winemaker.”

The launch of the Renaissance H2S preventing wine yeasts in the USA will occur at the Unified Wine & Grape Symposium, January 28 – 30, 2014 in Sacramento, CA.

About Renaissance BioScience Corp. and Renaissance Yeast Inc.

Renaissance BioScience is a technology company based in Vancouver, Canada that develops platform technologies for yeast, to solve industrial and health problems that occur naturally in food and beverage industries.  Renaissance Yeast Inc. is a wholly owned subsidiary of Renaissance BioScience Corp. and is responsible for the global commercialization of the H2S preventing yeast technology exclusively licensed from UC Davis.

More California Ag News

BIG WATER RALLY SCHEDULED FOR JAN. 16! Thousands Needed To Participate In Big Water Rally on Jan. 16  
Solano County 4-H Clubs Win Big at Skills Day When Life Gives you Lemons, Make Lemon Curd! Showmanship winner Tyler Scott of the Wolfskill 4-H Club DIXON--Tyler Scott of the...
California Ag News UC To Help Ranchers UC to Help Ranchers Survive Winter 2013-14 The first agricultural operations to feel the impact of a drought are dryland ranchers, many of whom r...
MONTEREY FARM BUREAU WARNS CPUC ON WATER ISSUES Desalination Plant Could Jeopardize Groundwater Supply California American Water could threaten the ground water supply of the Salinas Valley where u...