Choosing Yeast Strains: Sigrid Gertsen-Briand ’08


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There are dozens and dozens of wine yeast strains on the market, how do you know which one is right for your wine? What should you consider when selecting a yeast strain to add to your must? Get some insider advice on choosing strains from Sigrid Gertsen-Briand, who advises hobbyists and professionals alike for the international yeast company Lallemand.

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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