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Yeast Strains for Cider Renaissance Yeast
CIDER PROCESSING
Renaissance Yeast is a leader in the development of classical crossbred (non-GMO) H 2 S-preventing Saccharomyces yeast, based on a unique strain of yeast, UCD932, that was recently isolated by the University of California, Davis which is naturally incapable of producing hydrogen sulfide. Renaissance has developed a full range of yeast bred specifically for their favorable fermentation attributes in cider. Each strain has a proven lineage, and is metabolically incapable of producing hydrogen sulfide. Hydrogen sulfide, even at levels below threshold, binds delicate aromas. Ciders, produced with Renaissance Saccharomyces strains, that contain no hydrogen sulfide are bright, clean and have outstanding aromas.
Fresco TM Saccharomyces cerevisiae hybrid • Specifically developed for cider producers • Imparts a bright apple character and a refreshing crisp finish • Strong steady kinetics • Moderate fermenter • Does not produce H 2 S • Alcohol Tolerance up to 15% v/v • Temp Range: 55 – 95 °F (13 – 35 °C)
Ossia TM Saccharomyces cerevisiae hyrbrid • Produces tropical fruit and hints of pepper and clove • For the production of organic ciders • Does not produce H 2 S • Alcohol Tolerance up to 16% v/v • Temp Range: 60 – 86 °F (16 – 30 °C) Viva TM Saccharomyces cerevisiae bayanus • Ideal for sparkling base and round, complex perfumed ciders • Works well under a diverse set conditions and benefits • Does not produce H 2 S • Alcohol Tolerance up to 16% v/v • Temp Range: 50 – 77 °F (10 – 25 °C)
Allegro TM Saccharomyces cerevisiae bayanus • Imparts layers of fresh fruit with aromas such as esters, producing premium fruit forward ciders • Moderate fermenter • Does not produce H 2 S • Alcohol Tolerance up to 16% v/v • Temp Range: 50 – 82 °F (10 – 28 °C) Avante TM Saccharomyces cerevisiae • Ideal for sparkling base and round, complex perfumed ciders • Showcases the natural aromatics of fruit with hints of apple blossom and caramel • Noted for having strong fermentation kinetics • Does not produce H 2 S • Tolerant of high alcohols (up to 17% v/v) • Temp Range: 55 – 86 °F (13 – 30 °C)
Gusmer Seminar: “Research in hydrogen sulfide production during fermentation and how yeast metabolism can change the game” Dr. Matthew Dahabieh, Head of Research at Renaissance Yeast
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmercider.com 65
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