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Like all of Renaissance's premium-quality wine yeasts, Ossia allows the organic winemaker to enhance their wine's complexity and aroma while also preventing hydrogen sulfide contamination of the wine.
VANCOUVER, BC, April 22, 2015 /24-7PressRelease/ -- Renaissance Yeast Inc. is pleased to introduce Ossia Organic, the newest addition to its family of classically bred hydrogen sulfide (H2S)-preventing wine yeast strains, to organic winemakers worldwide. Ideal for red, white, and fruit wines, Ossia will be welcomed by winemakers as an exciting new advance in organic winemaking.
Ossia (from the Italian phrase o sia or 'let it be') is a natural, non-GMO, wine yeast strain that has been selected for its inability to produce H2S during fermentation; simultaneously eliminating this potential source of H2S contamination and enabling the full aroma and complex character of the vintage to develop unhindered.
"Making an all-natural organic wine can sometimes present challenges. One of these is H2S and its associated character faults that cannot be minimized by conventional means," said Dr. John Husnik, CEO of Renaissance Yeast. "Like all of Renaissance's premium-quality wine yeasts, Ossia allows the organic winemaker to enhance their wine's complexity and aroma while also preventing hydrogen sulfide contamination of the vintage."
Husnik notes that even in small amounts, hydrogen sulfide can mask the wine's flavor and aroma: "Hydrogen sulfide is a natural by-product of every yeast fermentation that, even at minute amounts undetectable by the winemaker, can mask the wine's full flavor and complexity. Removing it opens the wine up to a level winemakers will notice and appreciate right away."
In organic winemaking, traditional methods of remediating hydrogen sulfide, such as adding inorganic diammonium phosphate to the must or using inorganic copper sulphate, are not allowed. Ossia, therefore, is an innovative, all-natural solution to the hydrogen sulfide problem in organic winemaking.
Hydrogen sulfide is a well-known sensory contaminant resulting from traditional yeast fermentation that introduces otherwise avoidable remediation costs and quality challenges for winemakers and alcoholic beverage makers worldwide. Renaissance's classically bred H2S-preventing yeasts are non-GMO and fully protected and patented by the University of California. Renaissance is the exclusive global license holder.
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 of the University of California, Davis. Renaissance Yeast is responsible for global sales, marketing, and technical support of the Renaissance family of classically bred, non-GMO H2S-preventing wine yeast strains. The company also has an extensive research program on new yeast strain development for wine, cider, beer, and other yeast-fermented alcoholic beverages.
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