How exactly can you get those bubbles going without trouble and avoid the dreaded stuck fermentation in your next batch of wine? Learn the most important keys to keeping your yeast happy and healthy throughout fermentation resulting in a clean wine with no unexpected off-aromas or flavors from an expert advisor to both hobbyists and hundreds of wineries.
Sigrid Gertsen-Briand is the Technical Support Manager in North America for Lallemand, Inc., a manufacturer of a wide variety of winemaking products including dried yeasts, yeast nutrients and enzymes. She has a B.Sc. degree in Microbiology from McGill University in Montréal. She started her fermenting career in the quality control lab of Mosti Mondiale, a kit and fresh juice supplier. She then worked at Pelee Winery in Ontario before joining Lallemand. Sigrid spoke on two topics at the conference: “7 Keys to Great Fermentation” and “Choosing Yeast Strains.”
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