February 21, 2022
The event will be hosted by Penn State
The use of non-Saccharomyces yeast is gaining increased interest in the wine industry. During Trends in Wine, David Spector and Duncan will explore the yeast landscape beyond Saccharomyces cerevisiae. They will present how these yeasts can impact sensory components. Their role as a biocontrol agent will also be discussed.
This event is being offered at no charge to participants. Registration is required to receive the link to access the webinar. Registrants will also receive access to the webinar recording.
WHEN: Tue., Feb. 22, 2022, (3:00 PM - 4:30 PM ET)
WHO IS THIS FOR?
- Winemakers
- Winery owners
- Cellar hands
WHAT WILL YOU LEARN?
- Explore the yeast landscape beyond Saccharomyces cerevisiae
- How non-Saccharomyces can provide a positive organoleptic impact
- How non-Saccharomyces can be a crucial tool against spoilage
- How, when, and why to apply non-Saccharomyces yeast
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