Functional Technologies Appoints Beverage Supply Group to Distribute Hydrogen Sulfide-Reducing Yeast Strains
The four H2S-preventing yeast strains have been selected to offer winemakers desired wine characteristics in a range spanning barrel-aged whites and big reds to sparkling wines.
21 Jun 2010 --- Functional Technologies, a world leader in yeast research and development, announced that it has entered into a distribution agreement with Beverage Supply Group (BSG), a division of Brewer's Supply Group, which has agreed to market Functional's Phyterra-branded wine yeast in the US market. This agreement enables the launch of four strains of Phyterra's kosher organic hydrogen sulfide (H2S)-reducing wine yeasts, to the Westcoast marketplace for the 2010 crush.
"We are pleased that a technically focused wine industry supplier like BSG, will be distributing our proprietary H2S yeasts," said Howard Louie, Functional's Chairman and CEO. He added, "BSG's sales efforts will build upon trade show initiatives and trials we developed over the last eighteen months and represents the first commercial launch of our yeast technology."
"Beverage Supply Group prides itself on bringing innovation to the marketplace, by offering technically superior products to our customers which add value to their process", said Dr Ian Ward, President of BSG. "We are confident that Phyterra wine yeasts provides an elegant solution to a long standing issue for winemakers and represents a significant step forward in fermentation technology. We are delighted with this partnership."
The four H2S-preventing yeast strains have been selected to offer winemakers desired wine characteristics in a range spanning barrel-aged whites and big reds to sparkling wines, while ensuring winemakers can avoid the problems associated with H2S in fermentation. Additional yeast strains with the H2S-reducing attributes will be added over time.
Dr. Linda Bisson, Professor, Viticulture and Enology, Department of Viticulture and Enology Agricultural and Environmental Sciences, University of California at Davis, commented: "It is very rewarding to see this yeast go from our labs, through development and now reach the California wineries commercially. The research support we received from the American Vineyard Foundation made this possible and is a good example of how the wine industry and UC Davis successfully collaborate."
To supply BSG with H2S reducing yeast for the 2010 North American crush, Functional will be utilizing a high quality organic contract producer.
