Japanese Patent Awarded for Hydrogen Sulfide-Preventing Yeast Technology for Wine, Sake, Beer and Cider
Renaissance Yeast Inc. is satisfied to report that The College of California (UC) has been granted a patent from the Japan Patent Office securing its hydrogen sulfide-anticipating yeast innovation in that nation. This now conveys to sixteen the aggregate licenses issued, incorporating those allowed in real wine delivering nations, for example, France, Italy, Spain, Joined States, China, Argentina and Australia. Licenses are likewise pending in various different nations. Renaissance is the selective worldwide licensee of UC’s hydrogen sulfide-averting innovation for wine, brew, juice, purpose and other yeast-aging applications. All Renaissance yeasts have been actually created through established means and are non-GMO. Affirmed natural strains are additionally accessible.
“Hydrogen sulfide is a characteristic result of customary wine, juice and lager maturations and a huge quality issue for these enterprises the world over. This progression in growing the patent assurance by The College of California empowers Renaissance to popularize and build up our items in the worldwide commercial center with certainty,” said Dr. John Husnik, Chief of Renaissance Yeast Inc.
Notwithstanding delivering purpose (rice wine) for residential and fare markets, Japan has an extensive variety of grape assortments that backings a vigorous (grape) wine industry. Japan is likewise the world’s seventh biggest lager maker.
About hydrogen sulfide and H2S-counteracting yeasts
Assessed to influence more than 20 percent of wine maturations around the world, hydrogen sulfide (H2S) is a dull unpredictable gas that grants a particular unsavory scent in aged refreshments, for example, wine, purpose, lager and juice. It has additionally been appeared to cover or diminish positive tactile flavor properties of wine and brew even at to a great degree low fixations. Winemakers bring about noteworthy remediation expenses to counter its negative impacts and to expel it. The utilization of Renaissance Yeast H2S-counteracting strains as the prevailing yeast in maturation keeps this issue and dispenses with the superfluous remediation costs. Winemakers as of now utilizing these yeasts have noticed that, in the total nonappearance of H2S made conceivable by Renaissance yeasts, the wine is more “open” and communicates its full flavor.
This exclusive and novel H2S-forestalling yeast progression was found by Dr. Linda Bisson of the Branch of Viticulture and Enology at the College of California, Davis (UC Davis). In the course of the most recent five years, Dr John Husnik and his group, working under a select permit from The College of California, have directed extra advancement and business field testing and reception with various wineries in the USA and Europe.
The point of this work has been to create and immaculate, through traditional reproducing procedures, the Renaissance mark business yeast strains. Not exclusively are Renaissance Yeast wine yeast strains unequipped for formingH2S amid maturation, they additionally have ordinary sulfur dioxide (SO2) generation qualities, making them a perfect apparatus for the quality winemaker. Likewise, Renaissance additionally offers completely guaranteed natural strains of our wine yeasts to give natural winemakers a component to sidestep hydrogen sulfide pollution that completely meets natural winemaking criteria.
Renaissance Yeast Inc. (www.renaissanceyeast.com) is centered around the advancement and commercialization of the solely authorized, licensed H2S-counteracting yeast innovation found by Dr. Linda Bisson of the College of California, Davis. Renaissance Yeast is in charge of worldwide deals, showcasing and specialized support of the Renaissance brand of H2S-avoiding wine yeast strains. The organization additionally has a broad research program on new yeast strain improvement for wines and other yeast-matured mixed refreshments.