Presentation Topics include:
- Explore the yeast landscape – Saccharomyces cerevisiae and beyond
- How, when, and why to apply non-Saccharomyces yeast
- How non-Saccharomyces yeast can provide a positive sensory impact and be used as a tool against spoilage
- Selecting the proper Viniflora yeast strain for your wine
- Using pre-fermentative yeast to protect the must by preventing the growth of unwanted yeast and bacteria
- Differentiating your wine by aroma intensification, acid production, and mouthfeel perception through biological means
- Presentation Notes: Chr. Hansen Webinar Slides
- View Chr. Hansen’s full line of yeast products