Wine Seminars in Napa, Sonoma, & SLO – May 2017
Join us for the complimentary technical seminar: The Latest Yeast & Bacteria trends in the Wine Industry – presented by Gusmer Enterprises.
May 16 – FountainGrove Inn, 101 Fountaingrove Pkwy, Santa Rosa, CA 95403
May 17 – Springhill Suites by Marriott, 101 Gateway Rd E, Napa, CA 94558
May 18 – Courtyard by Marriott San Luis Obispo, 1605 Calle Joaquin Road, San Luis Obispo, CA 93405
All Seminars from 9am – 2pm (Complimentary Lunch Provided)
- The Utilization of non-Saccharomyces vs. Saccharomyces Yeast, presented by Dr. Hentie Swiegers from Chr. Hansen’s Wine Innovation Department. The latest applications of non-Saccharomyces and Saccharomyces yeast producing unique and stylistic wines that are redefining winemaking.
- Moving Beyond H2S: Breeding Yeast for Oenological Traits, presented by Eleni Kinti, Oenologist at Renaissance Yeast. Renaissance Yeast is an industry leader in the development of classically bred yeast (Non-GMO) based on the latest university research and strain selection.
- Cultures for Bio-Protection, the Future of Winemaking, presented by Anne-Claire and Karen Olks of Chr. Hansen. Learn how wineries are utilizing beneficial yeast and bacteria proactively for the control of spoilage organisms, such as Brettanomyces, and the reduction of sulfur dioxide. Biological control is both responsible, eco-friendly, and will change the way wines are produced in the future.
- Essential Knowledge to Manage Malolactic Fermentation, presented by Dr. Peter Sommer from Gusmer Enterprises Inc. R&D department. The fundamentals of managing the malolactic fermentation process. Is every commercial product of malolactic bacteria of same quality and cell numbers? What is the required amount of bacteria cells to add to initiate the malolactic fermentation?
Please RSVP by May 8th, seating is limited.