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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/2ac6bd3229138e5b131fa1872cb95854?ref=outlook-calendar
SUMMARY:Brettanomyces e Pediococcus (Brettanomyces and Pediococcus) Part1
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
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Brettanomyces and Pediococcus
Brettanomyces e Pediococcus



Okay now, in this section, I'm going to go into great depth about our old friend Brettanomyces, which is a yeast, some consider it a spoilage yeast, some consider it the the heart of the great Bordeaux, and it's probably both. So I studied Brettanomyces for my Master's thesis at Davis. And so I've got quite a bit of information, hopefully some bit fresh and new. I want to start by talking about variability in Brettanomyces. So, first, let's look at the high variability in morphology. And you'll see right away what I'm talking about in these photographs. You can see that sometimes it looks like a mycelium and other times just like a regular budding cell. And it has this goofy pointed end over here, that's called apiculate. And if you just look throughout these, you can see how you just never know what you're going to get. This is light microscopy and in particular, a mark of Brettanomyces is sort of a rowboat shape that...

https://www.learndesk.us/class-it/6027103176753152/lesson/2ac6bd3229138e5b131fa1872cb95854?ref=outlook-calendar
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