Fermentation is a complex art. For over 160 years Fermentis has specialised in yeast and all the applications it can offer. Their product families include active dry yeasts and fermentation aids of the highest quality strains; functional products; and enzymes. Based just outside Lille, the Fermentis Campus is the home of beverage fermentation and designed as a hosting hub. It includes state-of-the art facilities for applied research and development, including technical labs, sensory labs, and conference rooms for education.

The Fermentis team includes oenologists, scientists, engineers, researchers and trend-setters. Their collective aim is to simplify the fermentation process for you, to safeguard production or even save you time, and work towards the single objective which is to help you express your inventiveness and creativity with confidence. This will help to leave you free to concentrate on the taste and aromas of your wine and the pleasure wine enthusiasts experience drinking it.

The Fermentis Academy Oenology UK

As a result of professional Winemakers wanting to understand more of the process of fermentation and the subtleties involved on both a technical and practical level, Fermentis share with you their most valuable asset: their knowledge and expertise. The Fermentis Academy Oenology UK, in collaboration with Vigo (part of the Rawlings Group), is a day of specially tailored seminars for the professional Winemakers in the UK. The Academy will be held at the new Agri-Food Centre at Plumpton College, East Sussex, BN7 3AE.

Seminars include:

What is Active Dried Yeast?
Sparkling wine production
Improving production with Fermentation aids, Yeast Derivatives and Functional products
Optimal Nutrition for healthy fermentation
Strategies for So2 Reduction

Speakers from the Fermentis team include:

Maryam Ehsani: Maryam is a technical and product management specialist for the oenological markets within Europe. Maryam holds a PhD in Oenology (INAE, Monpellier) and a B.Sc. Biochemistry, Food Microbiology & Fermentation Engineering (INSA, Toulouse). Her thesis was on the development of S. cerevisiae strain with low alcoholic production.
Dr Gino Baart: Gino manages the Northern European area for alcoholic beverages. Gino was an industrial research manager for Leuven Institute and the winner of the Science Communication Award issued by the Royal Flemish Academy for Belgium for Science and the Arts (KVAB, 2013). Gino holds a PhD in Nutrition, Food Technology & Biotechnology (Wageningen University, the Netherlands) and an M.Sc. in Biotechnology (Wageningen University).
David Carriba Alonso: David manages the areas of Spain and Portugal for all beverages, but has for the last few years focused on oenological products and services for wine cellars. David has a higher degree in Oenology and has previous experience in R&D and production.
Jim Wilson: Jim manages the areas of UK & Ireland for the wine, beer, cider & spirits sectors. Jim was a former head brewer, hops specialist, and mechanical engineer.

The details:

Date: 6th July 2023
Venue: Agri Food Centre at Plumpton College, Wales Lane Farm, Plumpton, BN7 3AE
Time: 9am until 4pm
Food & Drink: Refreshments will be provided throughout the day; along with a buffet lunch and afternoon tea - please let us know if you have any dietary requirements

There are limited places so early booking is advisable.

To attend the academy we ask for a nominal fee of £10 per person.

We hope to see you there.

If you have any questions please email camilla@vigoltd.com

Vigo (part of the Rawlings Group), suppliers of Fermentis Yeasts

https://www.vigoltd.com/Wine