USING ENZYMES TO BOOST YOUR WINES – Sometimes Mother Nature can use a helping hand when you make wine with grapes. Color and tannin extraction can all be helped with the right enzymes. Learn the keys to correctly using enzymes for maximum benefit including timing, temperature and dosage amounts.
SIGRID GERTSEN-BRIAND is the Technical Support Manager in North America for Lallemand, Inc., a manufacturer of a wide variety of winemaking products. 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 Island 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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