429: The Role of Yeast in Sparkling Wine Fermentation

“The Role of Yeast in Sparkling Wine Fermentation” is the third installment in the Expert Champagne & Sparkling Wine Certification curriculum. This advanced course offers an in-depth exploration of the biological, biochemical, and functional contributions of yeast throughout the sparkling wine fermentation process. From the selection of optimal strains for primary and secondary fermentations to the complex phenomena of autolysis, aroma development, and lees aging, learners will examine how yeast shapes every sensory and structural dimension of sparkling wine. Discussions will also cover microbial interactions, stress responses, nutrient dynamics, and emerging innovations in yeast technology. Designed for professionals and enthusiasts seeking mastery, this course provides a rigorous theoretical foundation in one of the most critical elements of traditional and modern sparkling wine production.