Maestoso is a high-quality red wine yeast that will not only prevent the emergence of hydrogen sulfide in your wine, it will also open up the full expression of your vintage.
VANCOUVER, BC, January 21, 2014 /24-7PressRelease/
-- Renaissance Yeast Inc. is pleased to introduce Maestoso, the latest addition to its family of hydrogen sulfide-preventing wine yeasts. Maestoso joins three other Renaissance wine yeasts, Vivace, Allegro and Andante, now available for sale and use by winemakers worldwide. All were developed using traditional classical wine yeast breeding techniques.
Maestoso (pronounced mahy-stoh-soh) is a natural Rhone-style yeast that is excellent for high-sugar reds and late-harvest grapes. It is alcohol tolerant to 17 percent and is an excellent fermenter with relatively high nutrient requirements. In red wines it offers good color and structure, with aromas of black cherry and berries.
"Maestoso is a high-quality red wine yeast that will not only prevent the emergence of hydrogen sulfide in your wine, it will also open up the full expression of your vintage," said Dr. John Husnik, CEO of Renaissance Yeast. "Maestoso is an excellent addition to our family of hydrogen sulfide-preventing wine yeasts, and we will continue to add to our roster of quality yeasts in the months and years to come."
Renaissance Yeasts' wine yeast products including Maestoso will be on display at the 2014 Unified Wine & Grape Symposium being held January 28-30 at the Sacramento Convention Center in California. They will be available at the BSG Wine Division | Napa exhibit in booth #403.
The Unified 2014 Wine & Grape Symposium (http://www.unifiedsymposium.org/
) is the largest wine and grape conference in the United States, featuring 650 exhibitors in 730 booths and expecting more than 13,000 attendees. The official launch of the Renaissance brands of hydrogen sulfide-preventing wine yeasts for the 2014 US growing season will be initiated at Unified Wine Symposium.
"2014 Unified presents an opportunity for us to showcase our Renaissance Brand hydrogen sulfide-preventing wine yeasts to leading winemakers and opinion-makers in the global wine industry," said Dr. John Husnik, CEO and CSO of Renaissance Yeast. "We look forward to meeting with many winemakers already using our products and business leaders who can help expand the market for our H2S-preventing wine yeasts in the US wine marketplace."
About hydrogen sulfide and H2S-preventing yeasts
Estimated to affect more than 20 percent of wine fermentations worldwide, hydrogen sulfide (H2S) is a colorless volatile gas that imparts a distinctive unpleasant odor in fermented beverages. It has also been shown to mask or reduce positive sensory flavor attributes of wine and beer even in extremely low concentrations. Winemakers incur significant remediation costs to remove it and to counter its negative effects. The use of Renaissance Yeast H2S-preventing strains as the dominant yeast in the fermentation prevents this problem and eliminates the unnecessary costs of remediation. Winemakers already using these yeasts have also commented that the complete absence of H2S delivered by the Renaissance yeasts enables the wine to be more "open" and express its full flavor.
This proprietary and novel H2S-preventing yeast advancement was discovered by Dr. Linda Bisson of the Department of Viticulture and Enology at the University of California, Davis (UC Davis). Over the last five years Dr John Husnik and his team, working under an exclusive license from the University of California, have conducted additional development and commercial field testing and adoption with numerous wineries in the USA and Europe.
This aim of this work has been to develop and perfect, through classical breeding techniques, the Renaissance brand commercial yeast strains. Not only are the four Renaissance Yeast wine yeast strains unable to form H2S during fermentation, they also have normal sulfur dioxide (SO2) production qualities, making them an ideal tool for the quality winemaker. In addition, Renaissance also offers three fully certified organic strains of these wine yeasts to provide support to organic wine growers who are unable to remediate hydrogen sulfide contamination through traditional and approved organic winemaking methods.
Renaissance Yeast Inc. (www.renaissanceyeast.com
) is focused on the development and commercialization of the exclusively licensed patented H2S-preventing yeast technology discovered by Dr. Linda Bisson at the University of California, Davis. Renaissance Yeast is responsible for global sales, marketing and technical support of the Renaissance brand of H2S-preventing wine yeast strains. The company also has an extensive research program on new yeast strain development for wines and other yeast-fermented alcoholic beverages.