Fermentis is pleased to invite you to two sessions of Fermentis Academy sponsored by ATPGroup: 

• Tuesday, April 16th, 2019 in Lodi, CA at the Wine & Roses Hotel 8:30am - 6:30pm
• Wednesday, April 17th, 2019 in St. Helena, CA at the Culinary Institute of America 8:30am - 6:30pm

This full-day interactive course will provide an in-depth opportunity to learn about the 30 most frequent defects found in wines. With the tasting of 60 wines the attendees will be trained on each wine defect in both white and red wines. The apparition mechanism of each fault will be discussed as well as the ways to prevent and remove it.  At the conclusion of each ½ day session there will be a practical case presented.

Fee: $80 per attendee. Includes all tasting material, notes, light breakfast and lunch.

To register please go to: 

April 16^th https://tinyurl.com/FermentisAcademyLodi

April 17^th https://tinyurl.com/FermentisAcademyStHelena

Seating space is limited. Sign up now!

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Our esteemed colleagues Christophe Gerland and Anne Flesch will present the following program:

Wine faults originating from the grape: 

• Herbaceous/green aromas (lack of maturity, bad pressing management): hexenol, hexanol, IBMP;
• Earthy aromas (Penicillium): geosmin, MIB, IPMP
• Fresh mushroom aromas (Botrytis): octenone, nonenone
• Mildew impact: o-cresol

Wine faults linked to poor fermentation management:

• Acetic acid, ethyl acetate, acetaldehyde
• Sulfur compounds: H2S, methionol, ethanethiol, methanethiol
• Malolactic deviations: ethyl lactate, diacetyl

Focus on yeast impact: study of the influence of fermentation conditions on kinetics, analytical parameters and their impact on wine organoleptic properties.

Wine faults appearing during ageing:

• Phenolic deviations (Brettanomyces): 4EP, 4EG and isovaleric acid
• Tank material management: Benzaldehyde and styrene 
• Mousy taint: Tetrahydropyridin
• Ethoxy-hexadiene
• Amino-acetophenone (ATA)
• Filtration management: Trans-2-nonenal (paper aroma)

Wine faults appearing during storage:

• Cork taint: TCA and TBA
• Sanitation procedure management: Chorophenols.

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Christophe GERLAND:  Consultant-Intelli’Oeno

Christophe is an Enologist (Reims, France) and Microbiologist Engineer (Marseille) by training. He has worked at Champagne Pommery and Lanson (attached at the INRA Montpellier), at the Interprofessional Committee for Champagne Wines (Microbiologist), at SOFRALAB (Technical Director of Development and Innovation). In 2003 he created INTELLI’OENO in order to be a consultant to help people create quality wine. He has 32 publications in the field and specializes in wine microbiology, sensorial analysis and sparkling wines.

Anne FLESCH: Regional Sales Manager Western North America– Fermentis

Anne has a master’s degree and engineering degree in agricultural sciences from SupAgro (Montpellier, France). She previously worked as a researcher in France and as an Oenologist in France and Washington State. She is now dedicated to bring technical support for the Fermentis products for the Western part of the USA and Canada.