Low to No H₂S or SO₂ Producing Strains

QTL Process

The Quantitative Trait Loci (QTL) technique is a quantitative genetics process used to identify genes by their character traits and location on an organism’s genome. QTL has been used to identify, on a molecular level, properties and attributes for individual enological yeast strains. When a desired trait is identified on a strain’s genome, that strain can then be naturally crossed with a chosen enological strain known for its fermentation properties. The desired trait is transferred to the chosen strain by natural breeding between the strains.


Are these yeast GMO?

No. The resulting yeast are all from natural breeding.

Do these strains produce H2S or SO2?

These optimized strains do not produce H2S or SO, but commonly musts are not sterile and other present organisms may produce these byproducts.

Do OKAY® and Sensy™ consume SO2 during alcoholic fermentation?

SO2 is usually consumed by Saccharomyces yeast through the sulfate pathway metabolism. The specific metabolisms of OKAY® and Sensy™ utilize SO2 directly to synthesize two essential amino acids containing sulfur, thus avoiding the release of H2S.

How does the low acetaldehyde production of OKAY® and Sensy™ affect your SO2 additions?

The low acetaldehyde production reduces the consumption of free SO2, which may allow for lower total SO2 additions.