Lallemand Technical Seminar for UK Wine Producers
On Friday 10th June Lallemand will host its Technical Seminar at Denbies Wine Estate in Dorking, Surrey. The seminar is aimed at UK wine producers seeking new ideas to enhance quality wine production.
Three international speakers, who are specialists in their field, will each present a session that will be sure to make for an illuminating and informative forum. The seminar will be followed by an informal light lunch.
Places are free but numbers are limited so get in early and book your seat by contacting Mike Florence at [email protected] or on 01306 879829.
9:00am – Registration – tea, coffee and pastries
9:30am – Daniel Granès, Scientific Director, Groupe ICV France
How to keep your Rosé wine, rosy.
An in depth look at how to maximize the aroma, maintain the colour and longevity of your rosé wine, both still wines and
sparkling wine base. Managing oxygen and SO2, and choosing the right yeast play a critical role in presenting a wine that can
withstand the rigours of today’s distribution networks or even just having a wine to be proud of from a local wine store.
Please bring a rosé wine to share and discuss, if you can.
10:30am – Sibylle Krieger-Weber, R&D Bacteria, Lallemand Germany
Cool climate wines have a specific set of challenges with regards to a successful ML fermentation. Lower pH’s and high
acidities can challenge the bacteria as well. Sibylle will review the key factors to helping your bacteria give you the desired
sensory goal by selecting the correct bacteria strain, the need for specific nutrition with many other golden tidbits to share from
her several decades of research and practical experience, and her love for her bacteria ‘kids’. A tasting of wines will be
included.
11:30am – José-Maria Heras, R&D- Applications, Lallemand Iberian Peninsula
A unique look at the yeasts from the Iberian sparkling wine industry, and some new insight into using
non-Saccharomyces yeast to enhance flavours and bubbles in your sparkling wine. This will leave you wanting
more information and open your eyes to the world beyond the stalwart wine yeast, Saccharomyces.
12:30pm – lunch