Ferment with Confidence & Maximize Aroma Potential
May 13 @ 9:00 am – 10:00 am PDT
Stuck and sluggish fermentations, along with limited aromatic expression, remain common challenges, especially with high Brix or unbalanced musts.
In this webinar, we will review the key parameters that influence fermentation performance and aroma development, from yeast activation through to the end of alcoholic fermentation. The session will focus on practical decision points and how targeted nutrition strategies can impact both fermentation kinetics and aromatic outcomes.
Topics covered:
Aroma development during fermentation Influence of nutrient availability on thiol and ester expression, and interaction with yeast metabolism
Yeast rehydration and early-stage management Impact of rehydration conditions on yeast viability, including the role of sterols and fatty acids
Fermentation kinetics and completion Identification of risk factors for sluggish or stuck fermentations, and practical approaches to secure fermentation to dryness
