H2S Preventing Yeasts

Hydrogen sulfide (H2S) is a well-known contaminant produced by yeasts during the fermentation that can be found in some concentration in every wine, beer or other yeast-fermented beverage.<br /> H2S is produced naturally as a direct byproduct of every yeast-based wine fermentation and will, even at minute concentrations below the sensory threshold of humans, affect the overall sensory quality and aroma of the wine. The H2S-preventing yeast strains that we dispose deliver the desired fermentation without this unnecessary byproduct.