Vancouver, Canada — January 7, 2014 — Renaissance BioScience Corp. is pleased to announce that it has exclusively licensed, from the Regents of the University of California, patented and patent pending technology for the development and commercialization of yeast strains that reduce the formation of hydrogen sulfide in wine and other fermented products.

This proprietary novel technology, invented by Dr. Linda Bisson of the University of California, Davis (UC Davis), has undergone five years of commercial field testing and adoption with wineries in the USA and Europe to perfect the commercial yeast strains that are now being made available to the global wine industry as Renaissance brands for 2014 onward.  Renaissance Yeast Inc., a wholly owned subsidiary of Renaissance BioScience Corp., will be responsible for additional strain development, sales, marketing, and technical support of the commercial wine yeast strains.

Hydrogen Sulfide (H2S) is a colorless volatile gas that produces a distinctive unpleasant odor in wine, beer and other fermented beverages. H2S is one the most commonly occurring sensory defects experienced in wine and beer production, and creates significant costs for industry. As well as creating costs for the wine and beer manufacturer, H2S has been shown to mask or reduce the positive sensory attributes of wine and beer.

The commercial yeast strains developed over the past five years, based on the UC Davis technology and created with classical selective breeding techniques, not only prevent the formation of H2S, but also have normal sulfur dioxide (SO2) production qualities.  These attributes make the Renaissance Yeast strains an ideal tool for the quality winemaker. 

“The University of California, Davis and Dr. Linda Bisson, are recognized as world leaders in wine research.  Renaissance BioScience is proud to be associated with such a renowned technology group,” said Dr. John Husnik, CEO of Renaissance BioScience. He added, “The collaboration between UC Davis and Renaissance BioScience has an opportunity to revolutionize the effect of yeast on wine quality and the economics of wine production, opening up the sensory attributes of the wine by removing the sensory masking effect caused by H2S formation, as well as eliminating costly H2S remediation and protection techniques for the winemaker”.

The launch of the Renaissance H2S preventing wine yeasts in the USA will occur at the Unified Wine & Grape Symposium, January 28 – 30, 2014 in Sacramento, CA.

About Renaissance BioScience Corp. and Renaissance Yeast Inc.

Renaissance BioScience is a technology company based in Vancouver, Canada that develops platform technologies for yeast, to solve industrial and health problems that occur naturally in food and beverage industries.  Renaissance Yeast Inc. is a wholly owned subsidiary of Renaissance BioScience Corp. and is responsible for the global commercialization of the H2S preventing yeast technology exclusively licensed from UC Davis.

For more information please contact:
Dr John Husnik, CEO
Renaissance BioScience Corp.
Vancouver, BC
(604) 822-6499
info@renaissanceyeast.com
www.renaissanceyeast.com

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