Hydrogen Sulfide Preventing Yeast

There are several sources of hydrogen sulfide in wine fermentation, all of which culminate through the sulfate reduction pathway in yeast metabolism.  Most frequently hydrogen sulfide is an intermediate in the biosynthesis of Methionine and Cysteine, which are two amino acids required for cell growth and function. 

The strain UCD 932, a unique wine yeast recently isolated from grape must by the University of California, Davis, that is naturally incapable of producing hydrogen sulfide, has been commercialized by Renaissance Yeast through the development of four new strains.  Parent strains were selected for their favorable attributes in wine fermentation and crossbred with UCD 932 through conventional (non-GMO) breeding techniques to produce progeny with the desirable traits of the parent cells and the natural inability to produce hydrogen sulfide.

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