TR-313: A Thiols releasing strain with exception clean aromatic profile for varietal wines
Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that increases sulfur and nitrogen utilization efficiency during fermentation, thereby preventing hydrogen sulfide formation.
A yeast for the varietal expression of white wines, this intensely aromatic strain releases an exceptional amount of esters, and also has the unique ability to reveal grapefruit, passion fruit, mango and gooseberry aromas created by three volatile thiols: 4-mercapto- 4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and its acetate ester (3MHA). These thiols are formed from non-volatile cysteinylated precursors found in the grapes, and then released by the yeast as a results of beta-lyase enzymatic activity during fermentation. As an H2S–preventing strain, the yeast maintains a clean and pronounced aromatic profile. It is a reliable fermenter that produces above average glycerol for a white strain and has low to moderate nitrogen requirements.
TR-313 is specifically bred to enhance a wines aromatic potential and is ideal for aromatic expression of varietals such as Sauvignon Blanc, also complimenting aromatic varietals as Riesling, Chenin Blanc and Semillon.
- Ideal for Sauvignon Blanc
- Fermentation temperature limits 60.8 to 86F
- Alcohol tolerance 16% v/v
- Moderate nitrogen requirements
- Yeast does not produce hydrogen sulfide
- Moderate fermentation tempo
- Low production of SO2
- Classically bred, Non-GMO
- For use in wine
Pack Size: 500 g
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Downloads:Renaissance Yeast - TR-313 Product Data Sheet
Renaissance Yeast SDS