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Webinar - Tues, April 5th - Trends in Winemaking: The use of Non-Saccharomyces Yeasts

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
 

webinar yeast non-Saccharomyces yeast

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