Renaissance Yeast
Yeast for Hard Seltzer
Renaissance Yeast is a leader in the development of classical crossbred (non-GMO) H2S-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 yeasts bred specifically for their favorable fermentation attributes in hard 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. Hard seltzer, produced with Renaissance Saccharomyces strains, that contain no hydrogen sulfide are bright, clean and have outstanding aromas. Product Details
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Product Details
Allegro™
Saccharomyces cerevisiae bayanus
- Imparts layers of fresh fruit with aromas such as esters, producing premium fruit forward seltzers
- Moderate fermenter
- Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 82 °F (10 – 28 °C)
Viva™
Saccharomyces cerevisiae bayanus
• Works well under a diverse set of conditions and benefits
• Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 77 °F (10 – 25 °C)
Avante™
Saccharomyces cerevisiae
- Showcases the natural aromatics of fruit w/ hints of apple blossom & caramel
- Noted for strong fermentation kinetics
- Tolerant of high alcohols (up to 17% v/v), Temp Range: 55 – 86 °F (13 – 30 °C)
Videos
Educational Webinars
Getting the most out of your Hard Seltzer
Presentation Topics include:- Neutral flavor and aroma profile with proper yeast selection
- Importance of yeast rehydration
- Nutrient dosing recommendations for high gravity bases
- Achieving your desired clear neutral base with filtration and carbon
- Denwel process equipment to meet your seltzer production needs
- Presentation notes: Hard Seltzer Webinar Slides
- (General Hard Seltzer Info 1:28 / Yeast 7:19 / Nutrients 14:21 / Filtration 21:35 / Enzymes 29:03 / Equipment 32:07 / Q&A 41:05)
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