Not Your Ordinary Yeast: Using Innovated Strains and Fermentation Techniques to Increase Wine Quality and Drive Wine Styles
Winemaking Breakout Session

Yeast are being appreciated for bringing more to wine than just ethanol. Specialty strains, both Saccharomyces cerevisiae and non-Saccharomyces, are being used to release aromatics, enhance mouthfeel, and protect color. Natural selection and breeding techniques allow yeast to naturally impact wine compounds like malic acid, pectin, H2S, and SO2. The world of yeast is truly exciting and is allowing winemakers to craft wines for today’s consumers.

Nichola Hall, Scott Laboratories, California

Nova Cadamatre, Constellation Brands Inc., New York
Paola Domizio, University of Florence, Italy​
Boyd Morrison, E. & J. Gallo Winery, California
David Rosenthal, Ste. Michelle Wine Estates, Washington

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