Omega Thiolized Yeast Strains
The Thiolized® process enhances a yeast’s ability to biotransform compounds found in malt and hops to unleash thiols — flavor- and aroma-active compounds reminiscent of grapefruit, passion fruit, and guava. Many brewers who include dry hopping in their processes are already familiar with the concept of biotransformation, or the development of new aromas and flavors due to yeast interacting with hop compounds.
We group biotransformation events into two categories:
- the conversion of aroma compounds
- the release of aroma compounds from precursor forms
The Thiolized technology is focused on the second category, working to give brewers access to the biotransformation of thiol precursors. As it turns out, typical yeast biotransformation of thiol precursors is very inefficient in wort, but by employing these Thiolized strains in fermentation, brewers can expect a significant increase in thiol output. More on that later.