Dr. Husnik on Dr. Bisson's Discovery

“We continue to be updated by winemakers from around the world on the positive sensory effects that result from removing even trace levels of H2S during fermentation. We have always understood the importance of preventing common and obvious wine faults associated with higher levels of H2S production; now we are intrigued with the positive sensory results obtained when even very low levels of H2S are removed, immediately creating more ‘open’ and complex wines. Essentially, we are astounded that all of these positive effects are due to a single natural variation in one allele discovered by Dr. Bisson and her team at UC Davis.”