Date/Time
Date(s) - 3 Sep 2013
11:30 AM - 12:30 PM
Your office.
Presenter
Jenny Bellon
Description
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.
Registration
Click here to register
Further information
Please contact infoservices (infoservices@awri.com.au).
Event Region(s)