Y1 - ONLINE - Yeast and Fermentation Foundation Course

R 1,500.00

NOW AS AN ONLINE VIDEO BASED COURSE - Previously a 1-day classroom based course.

Obtain a complete Theoretical Overview of Yeast, Fermentation, and all the factors that affect Yeast and the Fermentation Process, during a (typical) one day Theoretical Class.

PLEASE NOTE: There are no prerequisites for this course, and the information shared in this course is not just relevant to Wine, Beer and Spirits Production, but those individuals busy in other areas and fields - Kombucha, Khefir and all other types of Fermentation - will also find value in this course.

NOTE: You have 3 months access to complete the course - after that extensions are available on a month to month basis.


R 1,500.00
Terms & conditions

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This course is now online and available form our Internet learning platform.

Once we receive your payment, a printed course manual will be couriered to you with a voucher number (local in South Africa) and a link where you can start your online training.

This course will allow you to understand and be familiar with the basics of distilling, know the terminology that it used, learn about different types of stills and much more.

Course Contents

The History of Yeast

  • Early Use
  • Research
  • Yeast Biology and Biochemistry Discoveries
  • Timeline

Yeast Biology

  • Yeast Classification
  • Yeast Cell Anatomy
  • Yeast Genetics
  • Reproduction
  • Yeast Metabolism
  • Enzymes

Fermentation

  • Yeast Growth Phases
  • Fermentation Biochemistry
  • Raw Materials Used for Fermentation
  • Fermenters
  • Fermentation Safety
  • Factors Influencing Fermentation
  • Malolactic Fermentation
  • Monitoring Fermentation

Aromas and Flavours

  • Congeners / Secondary Metabolites
  • Congener Promoters

Yeast Strains

  • Choosing the Right Strain
  • General Recommendations
  • Wild Yeast

Yeast Handling

  • Avoid Contamination
  • Rehydration
  • Yeast Harvesting
  • Yeast Storage
  • Documenting and Labelling

Troubleshooting Stuck Fermentations

  • Confirmation
  • Factors to Consider and how to Resolve them

Appendices

  • Stuck Fermentation Cause and Effect Summary
  • Identifying Contaminant
  • Yeast Strain Characteristics
  • Yeast Glossary

Course Fees include:

Printed course manual couriered to you

Downloadable presentation slides

Access to the learning platform with access to the full set of training videos

You would require:

Good Internet connection

Preferably a laptop or desktop PC with sound to view the videos (Smartphone screen just too small)

Pen and paper to take your own notes

You can pause, rewind and replay a video to make sure you do not miss an important part.

Please Note:

Unfortunately none of the online courses can be canceled after a voucher number or link has been emailed to you.

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