Anne has a master’s degree and engineering degree in agricultural and food sciences from Montpellier, France. She previously worked as a researcher in France in biofuel production and as an Oenologist in wineries in France and Washington State. She joined the Fermentis team in 2017 to bring technical support to the Western part of the USA and Canada for all fermented beverages.
July 5th, 2021 | 43 mins 16 secs
What happens the world's most popular yeast strain gets fermented at different temperatures and pitch rates?