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Renaissance Yeast Inc. is a leader in the development and commercialization of hydrogen sulfide-preventing wine yeasts for winemakers worldwide. Our highly experienced research staff is dedicated to developing yeasts that address and solve some of the industry’s most important challenges. The hydrogen sulfide-preventing traits of our proprietary and patent-pending wine yeasts were discovered by Dr. Linda Bisson and her research team in the Department of Viticulture and Enology at the University of California, Davis, through research funded by the American Vineyard Foundation. Renaissance Yeast is the exclusive global licensee from the University of California for this innovative advancement in wine. Through the application of classical breeding techniques, Renaissance Yeast has further developed this yeast technology into commercially successful hydrogen sulfide-preventing wine yeasts. These are now available to help winemakers produce more cost-effective, appealing vintages unblemished by hydrogen sulfide's negative effects. In essence, the use of Renaissance Yeasts unmasks the wine’s true character and complexity that may be otherwise obscured by the hydrogen sulfide that is produced in some amount in traditional wine yeast fermentation.

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Renaissance Yeast BRIO (BRIOSO - BRO 58) is a specialty yeast for complex fruit-driven red wines. Selected for its intense aroma purity and ability to enhance varietal characteristics, Brio elevates the aromatic expressiveness of a wine with impressive notes of cherry, black fruit and spice.

Renaissance Yeast BRIO (BRIOSO - BRO 58)

Renaissance Yeast VIVACE (VIC-23) is a clean fermenting yeast for elegant, crisp, and lively white wines. Vivace is a general white vinification strain. A good fermenter that will perform in a wide range of temperatures (14-28 °C), this strain will reveal the varietal attributes of the grapes, along with notes of pear, apple, grapefruit, lime and fresh pineapple, which will add a delicate complexity.

Renaissance Yeast VIVACE (VIC-23)

Renaissance Yeast ANDANTE (ADT-36) is a reliable and fruity yeast for red winemaking. Andante is a versatile strain that produces a red fruit overture with good color stability and flavor across all red varietals. Andante tolerates up to 17% alcohol and will generally consume around 30% of malic acid present during the alcoholic fermentation. Andante maintains desired varietal characteristics while producing aromas and flavors of fresh fruit as raspberry, strawberry, and red plum.

Renaissance Yeast ANDANTE (ADT-36)

Renaissance Yeast BELLA (BEL-93) is a versatile and robust general white strain for elegant terpenic wines. Bella is a general white strain with an elegant and aromatic profile featuring tropical fruits and floral citrus characteristics. Bella exhibits both beta-glucosidase and some beta-lyase enzymatic activities making it release moderate levels of terpenes and some volatile thiols. This versatile strain performs well in a wide range of temperatures and it produces very low Volatile Acidity even during stressful fermentation conditions (including high copper residues in the must).

Renaissance Yeast BELLA (BEL-93)

Renaissance Yeast OSSIA is a robust and versatile organic yeast for making complex, aromatic organic wines. Ossia is Renaissance’s high performance certified organic (NOP/COR) yeast that prevents the formation of H2S. In organic winemaking, H2S and its associated reductive character faults can’t be minimized by the conventional methods of adding inorganic nitrogen or copper. Ossia is an exciting new tool for organic winemakers to proactively guard against reductive faults while also improving aroma profiles through increased expression of tropical fruit esters.

Renaissance Yeast OSSIA

Renaissance Yeast TR-313 is a thiols releasing strain with exceptional clean aromatic profile for varietal wines. A yeast for the varietal expression of white wines, this intensely aromatic strain releases an exceptional amount of esters, and also has the unique ability to reveal grapefruit, passion fruit, mango and gooseberry aromas created by three volatile thiols: 4-mercapto- 4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and its acetate ester (3MHA).

Renaissance Yeast TR-313

Renaissance Yeast FRESCO (FRS-66) is the definitive H2S-preventing yeast for cidermakers and it is non GMO product. Specifically developed for cider producers, Fresco imparts a bright apple character and refreshing crisp finish, with strong steady kinetics.

Renaissance Yeast FRESCO (FRS-66)

Renaissance Yeast BRAVO (BV-33) is a full body red wine strain. Bravo is a high glycerol producing strain specifically developed for classical red winemaking. This strain also produces high levels of ester compounds and is able to release bound grapes volatiles as a result of its beta-lyase enzymatic activity. Wine produced by Bravo will reveal nuances of red fruit (strawberries, cherries) and rich dark fruit (plum and prunes) with very good intensity. Overall produces elegant wines with complexity and good acidity, Bravo is MLF compatible and can handle a wide range of temperatures.

Renaissance Yeast BRAVO (BV-33)

Renaissance Yeast MAESTOSO (MTS-29) is Yeast for bold, fruity red wines with intense lively color and structure. Maestoso’s moderate fermentation tempo allows for longer maceration periods that when paired with its ability to promote polyphenolic extraction, produces wines with stable color and tannic structure.

Renaissance Yeast MAESTOSO (MTS-29)

Renaissance Yeast

Renaissance Yeast Inc. is a leader in the development and commercialization of hydrogen sulfide-preventing wine yeasts for winemakers worldwide. Our highly experienced research staff is dedicated to d

Renaissance Yeast - Hydrogen Sulfide - Wine Yeasts - Enology

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