Fermentis Academy for Winemaker’s of the Central Coast

Enhance your wines’ aromas through fermentation

Join the Fermentis team for an interactive seminar on positive aromas from fermentation 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 yeast direct pitching.

To finish this seminar will propose a small session about coffee cherry fermentation and how selected yeast can shape coffees’ aromas, with tasting of different Colombian coffees fermented with different yeasts.

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 to accommodate for the organization of the tastings. For any request after that please contact Sean at s.thommen@fermentis.lesaffre.com.

Date: May 7th from 9am to 1pm

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: 9:00-11:00 AM

Yeast can be Easy-To-use and FAQ: 11:00-11:30 PM

The world of coffee fermentation 11:30-12pm

Lunch: 12:00-1:00PM