Fermentation Nutrition: Reviewing YAN & Its Effects on Wine Quality

Grapes on Vine
Denise Gardner, Penn State University

This year’s co-hosted Cornell and Penn State Extension workshop will center around yeast nutrition, how yeast assimilable nitrogen (YAN) is used by yeast, and how to manage YAN during primary fermentation.

  • When

  • Thurs., Aug. 10, 2017
    (8:30 AM - 2:30 PM)

  • Where

  • South Shore Wine Company Banquet Hall
    1120 Freeport Rd.
    North East, PA 16428

Who Should Attend?

This workshop is focused on technical production techniques. Winemakers, cellar staff, enologists, and lab personnel are encouraged to attend. Registrants must be 21 years of age or older with a valid photo ID to attend.

To Be Covered

Join Dr. Anna Katharine Mansfield, Chris Gerling, and Denise Gardner as they explore the types of nitrogen sources that contribute to YAN, how it is utilized by yeast, yeast selection considerations based on available nutrition, the evolution of aromatic compounds based on nitrogen, and how to handle problematic wines that develop hydrogen sulfide as a result of poor nutrient management.


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