Held at the breathtaking CIA at Copia facility in Napa, Scott Laboratories is excited to host the first-ever event of its kind. Focused solely on fermentation, FERMENT will bring together some of the industry’s most passionate and creative winemakers, dedicated to continuous learning, to enjoy tasting and networking with the leading researchers and producers in wine, cider, coffee, and other fermented beverage industries. The inaugural theme is Creativity in Fermentation, and we look forward to exploring the lifeblood of our industry through this lens.
OVERVIEW OF THE DAY
Keynote Speech and beer tastingVinnie Cilurzo, Owner and Brewer of Russian River Brewing Company
Stimula Yeast Nutrients: Global evidence supporting the critical link between nutrition and wine styleEdouard Lordat, Commercial Product Manager, Lallemand
Non-saccharomyces and L. Plantarum: Examining the effects of non-traditional microbiology in winemakingEveline Bartowsky, Applied Microbiologist, Lallemand
Research Trials TastingTaste through some of the newest and cutting-edge fermentation trials from our R&D pipeline.
Your favorite coffee beans were once a fruit: How yeast and bacteria play a role in your morning cup of coffeeLucia Solis, Processing Specialist, Luxia Coffee Solutions
Sensory diversity in breadmaking - Yeast selection and its impact on flavorKees Docter, Sr. Director Technical Services Baking, Lallemand
Guest panel moderated by Jim Duane: Differentiating your products and brand in the market through creative fermentation choices
Jim Duane, Winemaker, Seavey Vineyards and creator/host of the podcast, Inside Winemaking
Vinnie Cilurzo, Brewer and Owner, Russian River Brewing
Andrew Byers, Head Cidermaker, Finnriver Cider
Jessica Just, former Director of Technical Services, Brew Doctor Kombucha
Elda Lerm, International Product Manager, Anchor Yeast
Lucia Solis, Processing Specialist, Luxia Coffee Solutions