22. May 2019 - 15:57
On May 15th, José Manuel Guillamón gave a course at the "School of Nutrition of Wine Yeast" in Castel San Pietro, Bologna, Italy.
This day brought together all the oenologists from the Emilia-Romagna region, the largest wine producing area in Italy, to talk to them about the nutrients necessary for yeast to carry out a good fermentative activity during wine making. Specifically, the IATA researcher spoke to them about "Nitrogen metabolism in wine yeast and its impact on growth, fermentation activity and aroma production".