February 15, 2011
VANCOUVER, British ColumbiaFDA affirmed GRAS status of hydrogen sulphide (H2S)-reducing yeast for use in preventing the formation of H2S during the fermentation of alcoholic beverages, including red and white wine, champagne, sherry, sake and other rice wines, and beer.
We are very pleased with the FDAs confirmation of the GRAS designation of our product," said Mr. Garth Greenham, Functional Technologies President and COO. Our H2S-reducing wine yeasts have already been sold into a considerable number of wineries in the U.S. with highly positive results. GRAS status supports our entry into multiple fermented beverages and facilitates our access into global markets, a significant milestone in enhancing the commercial progression of our products."
Hydrogen sulphide (H2S) is a gaseous by-product naturally emitted during fermentation, and is associated with a distinct rotten-egg odor. H2S can also form other reactive compounds that add undesirable odors and flavors in wine products. Phyterra wine yeast strains disable the yeast's ability to form H2S during the fermentation phase.
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