Introduction To Fermentation Derived Off-Flavors
Monday, Nov. 18, 2019, 11 a.m. to 1 p.m.
Age limit: 21+
In this two-hour class we will dive into the exploration of yeast metabolism and the off-flavor derivatives from these processes. We’ll discuss how these compounds are created, the flavor/aroma identification characteristics for each compound and how to use sensory analysis to identify these off-flavors whether you’re a professional or hobbyist.
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