DO NOT MISS THIS OPPORTUNITY !!
INVEST IN KNOWLEDGE
It is a course where they can learn to manage and control their microorganisms, look at microorganisms under the microscope, count, identify contaminations, among many other things, they are 9 hours talking about yeasts for beer.
Theoric content
- Nature of the yeasts.
- Brewing yeasts available, varieties and presentations.
- Macerated, types of maceration and its importance for yeasts.
- Good practices for the preparation of the must.
- Fermentative process. How it is and how to control it; Nutrients oxygenation; temperature control; Profiles of fermentation.
- Amount of yeast to inoculate, importance of inoculating the correct amount of yeast.
- Fermentation problems: Maturation; diacetyl rest.
- Compounds of flavor and aroma of fermentation.
- Maintenance and re-use of yeast.
- Use of liquid yeasts v/s dry.
- Cost / benefit in the yeast industry liquids and their reuse.
- Useful laboratory instruments
Practical content
- Use of Neubauer camera. Yeast cell count.
- Yeast viability analysis by staining.
- Yeast multiplication
Speakers
Victoria Lobos
| Date of realization | Ask about the upcoming dates. |
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| Duration Course | 9 Hours. |
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| Modality | Classroom: Theoretical / Practical |
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| Languaje | Español |
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| Location | City by confirm |
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| Contact | info@patagonianyeast.com |
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It includes:
- Participation certificate
- Coffee break AM and PM (lunch not considered)
- Study material
Reserve your place here:
Transference:
| SOCIAL REASON | Patagonian Yeast SpA |
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| ORDER | Investigación y desarrollo científico |
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| Vista account or check Elect. | Banco Estado: 815-7-117816-8 |
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| RUT/ TIN/ NIT | 76.554.242-1 |
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| info@patagonianyeast.com |
Payment / Debit Button - Credit:
