The aim of this webinar is to provide brewers with a description of the current scientific understanding of yeast nutrition for good alcoholic fermentation management.

Indeed, to assure a complete and regular fermentation, it is necessary to provide to the yeast a reasonable balance of nutritional, physical, and chemical environment that will allow the yeast to multiply and thrive. Oxygen, Minerals, Vitamins, and Nitrogen are key factors to take into consideration and their impacts on the quality of the final product should not be underestimated.

Graeme Walker - Professor of Zymology - Abertay University

Anne Julien-Ortiz - R&D Manager - Lallemand Oenology

A Deep Dive into Yeast Nutrition