At Fermentis, we recently launched a new yeast: SafSpirit™ R-4. Find out everything you need to know about this innovative fermentation solution by reading our Q&A with the product R&D Manager, Evelyne Fonchy-Penot and R&D Technical Manager for Spirits, Thomas Vandelanotte.

What is SafSpirit™ R-4 for?

SafSpirit™ R-4 is the ideal yeast for fermenting various grades of cane molasses for spirit production. It is a consistent performer even under several stress factors.

What are the key advantages of SafSpirit™ R-4 for distillers?

  • SafSpirit™ R-4 can perform on different qualities and compositions of cane molasses
  • SafSpirit™ R-4 can perform in high stress conditions (pH, organic acids, different sugar content, high gravity)
  • Even under high-stress conditions, SafSpirit™ R-4 produces a neutral flavour profile, avoiding off-flavours.

Why did Fermentis decide to add this product to the SafSpirit™ range?

SafSpirit™ R-4 was developed to extend our product portfolio for the fermentation of sugar molasses and to bring to market a more robust strain, given that the quality and toxicity of sugar molasses can be very different from one country to the next.

How was it developed?

Firstly, a screening was done to compare the performances of different yeast strains on various quality sugar cane molasses. Different sugar cane molasses were picked from all over the world.

Following the initial screening, successively different Design of Experiments (DOE) were performed, first to select the best candidates and then to characterize in depth their performances in stressful conditions at different pH, gravity, etc.

Is SafSpirit™ R-4 in any way comparable to SafSpirit™ C-70?

Compared to SafSpirit™ C-70 (the ideal yeast for molasses spirits including rum with flavor compounds produced from the yeast), SafSpirit™ R-4 is more efficient in producing potable alcohol even at high stressful conditions.

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Evelyne Fonchy-Penot

Global Industrialization Manager

Evelyne Fonchy-Penot is our Global Industrialization Manager

Evelyne Fonchy-Penot has 25 years of experience within the Lesaffre Group. She has worked at Fermentis for the past five years, occupying the roles of Research Engineer in Fermentation Process, R&D Fermentation Manager, and R&D Technical Project Manager in Beverage Fermentation.

In 2025, she took on the role of Fermentis Global Industrialization Manager.

Evelyne has a PhD in Food Sciences. Her thesis dealt with the production of aroma compounds by biotechnology.

Evelyne has developed innovative products in our beer and spirits range and, more recently, our new SafCoffee™ range of fermentation solutions for coffee cherries.

Thomas Vandelanotte

Technicak R&D Manager – Spirits

Thomas Vandelanotte is our Spirits Technical Manager

Thomas Vandelanotte’s career path has been a blend of tradition and innovation – from lambic brewing to whisky distilling.

After graduating from the Catholic University of Bruges-Ostend, Thomas began his career at Timmermans Brewery, the oldest active lambic brewery. Here, he was integral in launching the Mont St. Jean Brewery in Waterloo and the Bourgogne des Flandres brewery and distillery in his hometown, Bruges.

Thomas has worked as a distiller since 2017 and gained considerable expertise in raw material interactions (grains, malts, yeast strains, and fermentation conditions) to craft diverse whisky styles.

In 2025, Thomas joined the R&D department at Fermentis as our Spirits Project Manager.

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