After studying Chemistry and Biology at University, Laurent DAGAN did his Ph.D studies on Aroma compounds and precursors in wines and in grapes at “UMR Sciences pour l’Oenologie (INRA – SUPAGRO)”, with the support of the French Institute of Vine and Wine. In 2006 he joined as founder a project of start-up Nyséos, which provides accurate data to characterize wine aroma and aroma potential in grapes. He worked as Lab Manager, Sales Manager, he contributed to R&D Projects, before becoming Director in 2017. After a first experience as homebrewer, and some months spent in San Diego, he began to diversify activities to include some projects in brewing. Recent works on thiols and various aroma precursor in hops and beer have been presented at ASBC and EBC. Now, he leads a collective of seven to eleven persons working together on the research program and to provide useful data to help winemakers and brewers to better manage aroma in beverages.
April 19th, 2021 | 47 mins 8 secs
We catch up with a guy who's been studying thiols since before most of us understood why they matter. If you're chasing tropical flavors in beer, this episode is a must listen.