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Lallemand Oenology Australia wins Wine Industry Impact Award (winemaking)
Oct 19, 2017

Lallemand Oenology Australia wins Wine Industry Impact Award (winemaking)

Lallemand Oenology is honored to win the Wine Industry Impact Award (winemaking partnered by DW Fox Tucker Law) last October 19, 2017.  The award recognizes Lallemand Oenology as an innovating industry […]

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First unique Australian wine bacteria selected for winemaking
Oct 17, 2017

First unique Australian wine bacteria selected for winemaking

Lallemand Oenology Australia is expanding its range of wine bacteria with a new Australian isolate, from research done at the AWRI. The new wine bacteria YV Select was isolated in […]

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Master class in Wine Fermentation and Microbiology
Oct 6, 2017

Master class in Wine Fermentation and Microbiology

Wine microbiology and fermentation is a rich and fascinating area crucial to wine quality and subject to many developments. In today’s world of wine the prevalence of ‘natural’, Lo-Fi, minimal […]

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Lallemand Oenology Australia – finalist for the WISA Impact Award
Sep 21, 2017

Lallemand Oenology Australia – finalist for the WISA Impact Award

Lallemand Australia is delighted to announce that it has been chosen as a finalist for the Wine Industry Impact Award in the Winemaking Category (Award partner with DW Fox Tuckers Lawyers). […]

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Lallemand wins The New Technology  Simei 2017 with Malotabs™ for malolactic fermentation
Jul 18, 2017

Lallemand wins The New Technology Simei 2017 with Malotabs™ for malolactic fermentation

Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring significant improvements in wine production and quality for […]

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Wine Yeast – Natural solutions that add value to the world of winemaking
Jun 20, 2017

Wine Yeast – Natural solutions that add value to the world of winemaking

For over 40 years, Lallemand Oenology has been selecting natural,  reliable and efficient wine yeasts. Our aim is to help winemakers, all around the world, to improve the reliability of […]

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New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use
May 9, 2017

New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use

  Challenging harvest in New Zealand This vintage has presented numerous challenges for winemaking in New Zealand; particularly sugar and flavor ripeness. To help manage sugar ripeness, juice chaptalization was […]

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2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly
Apr 12, 2017

2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly

The Institute of Masters of Wine and Lallemand are delighted to announce that Elizabeth Kelly, from the U.K. , has won the 2017 Lallemand Bursary. As part of the prize, […]

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Mar 20, 2017

Australia/New Zealand Vintage 2017 – recommendations to manage high acidity, low sugars wines

High malic acid concentrations are being encountered for the 2017 vintage in Australia and  New Zealand. (i.e. > 3 g/L, up to 4-5 g/L), and this is also accompanied with […]

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Mar 8, 2017

New Zealand harvest – Lallemand is ready for the 2017 vintage for all your wine fermentation needs

We have just commenced the 2017 vintage, and the team at Lallemand Oenology and CAL are ready to support and help you through the harvest and wine fermentation period. Lallemand Oenology […]

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LALLEMAND Inc.
is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing of yeasts and bacteria.