Fermentis Academy for Winemakers-Central Coast

Join the Fermentis team for an interactive seminar on yeast derived positive aromas in wine: learn to identify them through tasting, understand how to select the right yeast to promote them and finally how to drive them through fermentation management (temperature, nutrition, etc.). This seminar will alternate tastings with aroma kits -in wine- provided by our partner AROXA and training on the art of fermentation. You will be tasting to identify 9 key aromatics compounds the yeast can produce and/ or impact: 3 thiols and 6 key esters. We will also discuss and answer your question on Easy-To-Use (E2U) yeasts and direct pitching. The half day will start with a light breakfast and conclude with a lunch to socialize and continue our discussions. The registration will close on Friday June 21st to accommodate for the organization of the tastings. For any request after that please contact Sean at [email protected].

Date: June 27th from 8:30am to 2pm

Location: Paso Robles Inn

1103 Spring Street. Paso Robles, CA 93446.

Program of the day:

Welcome and breakfast: 8:30-9:00 AM

Tasting and fermentation technical program: 9:00-11:30 AM

Yeast can be Easy-To-use and FAQ: 11:30-12:30 PM

Lunch: 12:30-2:00PM

Detailed program:

Introduction and general the impact of yeast on wine (15min)- 9AM

Thiols: what are they and how to promote them in fermentation? (1h)- 9:15 AM

Intro to the world of thiols (15min)

Tasting: control and 3 thiols 4MMP, 3MHA, 3MH (15Min)

Yeast choice is crucial (15min)

Temperature and nutrition are key drivers of thiols (15min)

Creative blending (5min)

Break – 10:15-10:30 (15min)

Fermentative aromas: diversity of esters and how to promote them in fermentation? (1h) – 10:30 AM

Intro to the world of esters and higher alcohols (10 min)

Tasting: control and 6 key esters (15min)

Yeast choice has a strong impact on fermentative aromas (15min)

Fermentation temperature and yeast nutrition: key learnings from the past 10 years of trials (15min)

Creative blending (5min)

Yeast can be Easy-to-use (45min) – 11:30-12:15PM

FAQ (15min) – 12:15-12:30PM

Lunch 12:30pm-2PM

Host or Publisher Fermentis by Lesaffre