Last updated on June 1, 2010
Date: Thursday, June 24
Time: 1:30 pm – 3:00 pm
Native Flora Fermentations
| This is an open forum for the discussion of the latest work on yeast and bacterial strain diversity and its impact on wine composition, aroma and flavor. The benefits and risk factors for use of native fermentations will be explored. | |
| Facilitator | Linda Bisson, University of California, Davis |