Vancouver, Canada — November 7, 2013 — Renaissance Yeast Inc. is pleased to announce that it will attend the 25th International Enological and Bottling Equipment Exhibition (SIMEI) being held November 12–16 in Milan, Italy.  Dr. John Husnik, CEO, and Dr. Bin Huang, President, will represent Renaissance Yeast at the Exhibition. They will be available at the Garzanti Specialties exhibit in Pavilion 11, stand N10. Wines from up to 30 wine producers who have used Renaissance’s hydrogen sulfide-producing yeasts will be available for tasting at SIMEI.

SIMEI 2013 (http://www.simei.it/en/) is the largest enological tradeshow in the world, featuring 700 exhibitors from 27 countries, and 48,000 attendees from 90 countries, together in 80,000 square feet of exhibit space. The introduction of the Renaissance brands of hydrogen sulfide-preventing wine yeasts will begin at SIMEI for the European market and at the Unified Wine Symposium in January for the U.S. market.

“SIMEI 2013 presents an opportunity for us to introduce our Renaissance Brand hydrogen sulfide-preventing wine yeasts to leading winemakers, scientists and opinion-makers in the global wine industry,” said Dr. John Husnik, CEO and CSO of Renaissance Yeast. “We will be meeting with wine business leaders who can help expand the market for our H2S-preventing wine yeasts in the large European wine marketplace.”

About hydrogen sulfide and H2S–preventing yeasts
Estimated to affect more than 20 percent of global wine fermentations, hydrogen sulfide (H2S) is a colorless volatile gas that imparts a distinctive unpleasant odor in fermented beverages, and has also been shown even in extremely low concentrations to mask or reduce positive sensory flavor attributes of wine and beer.  Wine makers incur significant remediation costs to remove it and to counter its negative effects. The use of Renaissance Yeast H2S-preventing yeast strains 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 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 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 do the four Renaissance Yeast wine yeast strains completely prevent the formation of H2S, they also now have normal sulfur dioxide (SO2) production qualities, making them an ideal tool for the quality winemaker.

About Renaissance BioScience Corp. and Renaissance Yeast Inc.
Renaissance BioScience is a research company based in Vancouver, Canada that develops platform technologies for yeast that solve naturally occurring industrial, health and quality problems in the food and beverage industries.  Renaissance BioScience is the exclusive global licensee of the University of California yeast technology. Renaissance Yeast Inc. (www.renaissanceyeast.com), a wholly owned subsidiary of Renaissance BioScience Corp., is responsible for additional strain development, global sales, marketing, and technical support of the Renaissance brand commercial wine yeast strains.


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

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