Wine is produced through complex microbiological processes involving yeast and bacteria. When we think of sugar to alcohol fermentation it may seem quite simple. Sugar is converted to alcohol, carbon dioxide, and heat by the yeast Saccharomyces cerevisiae. There are thousands of different strains of this yeast, and each produces unique secondary metabolites that impact the aroma, flavor, and mouthfeel of a wine. In this class we will learn about how the yeast strain selected for fermentation may impact the sensory profile of a wine through tasting four samples of the same wine made with different strains of yeast. Class is limited to 20 people.