The program for the day includes the topics below:
- 8:30 Registration
- 8:45 Introduction Yeast fundamentals and Yeast Contributions to Wine
- 9:30 Developing New Yeasts Strains using Hybridisation Techniques
- 10:15 Morning tea break
- 10:45 Must Inoculation: Selecting the Correct Yeast and Best Practices
- 11:30 Yeast and Thiol Aroma Expression in Wine Under Different Fermentation Conditions
- 12:15 Tasting Organized by BRI
- 13:00 Lunch
- 13:45 Optimal Nutrition Program for Alcoholic Fermentation
- 14:30 Yeast protein extract, a non-animal ingredient effective for fine fining or clarification
- 15:00 Networking event and refreshments until 16:00
The session aims to give theoretical and practical information, as well as share results obtained in the field, that you can implement in your winery; it will present areas where efficiency gains can be made through optimal fermentation management. Food and drinks will be provided during the day at the venue.
