There are dozens and dozens of different yeast strains for hobby winemakers to choose from when considering your next batch. But how much difference do these strains make when evaluating the final wine in the glass? Here is your opportunity to learn about wines that used the same starting grape base but were inoculated with different yeast strains.
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 degree in Microbiology from McGill University in Montréal and 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 in 2001 on the east coast, transferring to the west coast a few years ago.
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