Vancouver, BC — February 1, 2016 — Renaissance Yeast Inc. is pleased to announce that it will attend and exhibit at CiderCON 2016 from February 3–5 in Portland, Oregon. The Renaissance team will exhibit with Gusmer Enterprises, the company’s North American distributor. CiderCON 2016 is the leading trade show and conference in the United States for the growing cider industry.
As part of its activities at CiderCON, Renaissance will introduce its new Fresco yeast strain, which has been specifically developed to impart a bright apple character, a refreshing crisp finish, and the optimal kinetics for cider production.
Renaissance’s Head of Research, Dr. Matthew Dahabieh, will be in attendance to present on how hydrogen sulfide-preventing yeast can help cider producers improve quality while avoiding the significant cost problems hydrogen sulfide poses. His presentation takes place on Friday, February 5 at 3:00 pm.
“CiderCON represents an opportunity for Renaissance and Gusmer to meet with many leading cider producers in this growing industry,” said Dr. John Husnik, CEO of Renaissance Yeast. “Our yeast strains offer significant value to cider producers and we look forward to helping spread the word about how Renaissance yeast can improve quality and reduce defects and remediation costs,” he added.
All Renaissance yeast strains are non-GMO and selectively bred to enable cider producers to both prevent hydrogen sulfide contamination and enhance the complexity and aroma of their cider. H2S is an important concern to cider producers due to the extreme variability in the nitrogen content of the apples used.
About Renaissance Yeast Inc.
Renaissance Yeast Inc. (renaissanceyeast.com) is focused on the development and commercialization of the exclusively licensed, patented H2S-preventing yeast technology discovered by Dr. Linda Bisson of the University of California, Davis. Renaissance Yeast is responsible for global sales, marketing, and technical support of the Renaissance family of selectively bred H2S-preventing yeast strains. The company has an extensive research program on developing new yeast strains for wine, cider, beer, and other yeast-fermented alcoholic beverages.
For more information, please contact:
Renaissance Yeast Inc.