Renaissance Bioscience Has License
For Hydrogen Sulfide-Preventing Yeast Technology
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.
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.
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.
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
of the Renaissance H2S preventing wine yeasts in the USA will occur
at the Unified Wine & Grape Symposium, January 28 – 30, 2014 in Sacramento,
About Renaissance BioScience Corp.
and Renaissance Yeast Inc.
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.
Labels: Better Yeast Strains For Wine Being Developed, Dr. Linda Bisson, Hydrogen Sulfide, Renaissance Bioscience, UC Davis