Interpretation of talk on distillate fermentation
In October, a company that sells supplies for the Oenological, Brewing, Food and Chemical industries for the Chilean and Peruvian markets, held a training seminar on yeast for fermentation of distillates, which focused on the production of whisky. One of the experts came from abroad to exchange and answer questions from the audience on this topic. The English-Spanish interpreter on this occasion was Daniela Barraza, who studied the contribution of yeast to the sensory diversity of whisky and the management of the fermentation process, successfully conveying the message of the specialist. The interpretation of this event allowed the participants, with a different linguistic background that the expert, to participate and fully understand the seminar and broaden their knowledge on this interesting subject.
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