• Application Manager at Chr. Hansen A/S
• Master of Food Science with specialisation in Wine Science (Oenology)
• Sommerlier at Ved Stranden 10 (2012-2015)
• Cellar Hand at Vasse Felix, Margaret River 2012; Terroir al Limit, Priorat 2014; Alexandre Bain, Pouilly Fume 2015.

Fermentation of wine:

‘’There are two fermentations in red wine. First is the fermentation of the yeast, in which the sugar is converted into alcohol. Then 95 per cent of all red wine worldwide goes through malolactic fermentation with lactic acid bacteria that convert malic acid into lactic acid. This gives the wine a more rounded flavour and microbiological stability. Most of the wine flavour is formed during fermentation, so the choice of fermentation is crucial to the final wine.’’

Nathalia Kruse Edwards, winemaker at Chr. Hansen A/S.