Date(s) - 3 Sep 2013
11:30 AM - 12:30 PM
A new breed of interspecific hybrid wine yeast have been developed that allow winemakers to look beyond grape varietals to the fermentation process itself to provide product differentiation through flavour and aroma diversity. The new wine yeast combine the genomes of both a commercial S. cerevisiae wine yeast with that of another closely-related Saccharomyces species. The collective fermentation metabolites of both species leads to the formation of novel flavor and aroma wine profiles.
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