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Renaissance Yeast Inc. to Present on H2S-preventing Wine Yeast Technology at 16th Annual Enology & Viticulture Conference Penticton, BC, Tuesday, July 21


Renaissance LogoVancouver, BC — July 7, 2015 — Dr. Matthew Dahabieh, Head of Research at Renaissance, will present an hour-long industry seminar on yeast fermentation to prevent hydrogen sulfide (H2S) contamination in wine at the 16th Annual Enology & Viticulture Conference in Penticton, BC on Tuesday, July 21. This annual conference is organized by the BC Wine and Grape Council.

Dr. Dahabieh’s presentation is entitled “Understanding yeast to prevent hydrogen sulfide in wine” and will take place Tuesday, July 21 from 1:00 pm to 2:00 pm. Dr. Dahabieh will present the latest research on H2S production during fermentation, risk management to prevent H2S from forming, and the effects of yeast metabolism on wine quality. He will also discuss the science of classical breeding, its use in the development of Renaissance’s H2S-preventing yeast strains, and how the use of classical breeding has been beneficial to the wine industry. There will also be an opportunity for attendees to taste wines that have been made with Renaissance’s H2S-preventing yeast strains.

Dr. Dahabieh and Renaissance representatives will be available to answer questions throughout the conference at the Gusmer Enterprises exhibit booth. Gusmer Enterprises (www.gusmerenterprises.com) is Renaissance Yeast’s exclusive distributor for the U.S. and Canada. For more information on the conference, please visit www.bcwgc.org/conference.

About Renaissance Yeast Inc.

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 developed, non-GMO H2S-preventing wine yeast strains. The company also has an extensive research program on new yeast strain development for wine, cider, beer, distilled spirits, and other yeast-fermented alcoholic beverages.

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