Thursday, May 14th | 10:00AM - 10:30AM PST
This Seminar is a free online webinar open to all winemakers.
Yeast contribution to the sensory attributes of wine exceeds the conversion of sugars to ethanol and carbon dioxide. Depending on the initial substrate, it synthesizes hundreds of aroma‐active compounds, like higher alcohols or esters, while enhancing the release of grape varietal aroma. This presentation examines the impact of different yeasts, organic nutrients and enzymes on the aroma production in Sauvignon Blanc and Chardonnay