Join us for this complimentary technical webinar on Trends in winemaking: The use of Non-Saccharomyces yeasts - presented by Gusmer Enterprises and Chr. Hansen.
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
SPEAKER SPOTLIGHT
Duncan Hamm
Chr. Hansen Senior Application Specialist,
Dept. of Wine & Fermented Beverages
Duncan is based in Copenhagen where his current role is Application Scientist within the area of Wine & Fermented Beverages, but over the fourteen years spent working with Chr. Hansen has been in a range of enology-based roles, across a variety of locations.
Duncan’s initial degree was in Chemistry, which he completed at the University of Waikato in New Zealand, but later in life completed a Grad. Dip in Viticulture & Oenology (Distinction) at Lincoln University, also in NZ.
Combined with some first-hand winemaking experience soon after graduating Duncan brings a deep understanding of both the scientific and practical aspects at play within wine fermentation.
Have a question about the webinar?
Email us at gusmerwine@gusmerenterpries.com