CHR. HANSEN WEBINAR:
THE USE OF NON-SACCHAROMYCES YEASTS IN WINEMAKING 

• Explore the yeast landscape – Saccharomyces cerevisiae and beyond
• How, when, and why to apply non-Saccharomyces yeast
• How non-Saccharomyces yeast can provide a positive sensory impact and be used as a tool against spoilage
• Selecting the proper Viniflora yeast strain for your wine
• Using pre-fermentative yeast to protect the must by preventing the growth of unwanted yeast and bacteria
• Differentiating your wine by aroma intensification, acid production, and mouthfeel perception through biological means

CHR. HANSEN WEBINAR:
MASTERING MALOLACTIC FERMENTATION

• Differences between various O. Oenococcus oeni strains
• Process of testing antibiotic resistance and biogenic amine production of bacteria
• How to select the proper Viniflora® bacteria strain for your wine
• The magic number of cells needed to start converting malic acid to lactic acid
• Best practices for troubleshooting stuck malolactic fermentations