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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 […]

Lallemand presented its first International Yeast Nutrition School in Toulouse on 30 and 31 May. Eighty four participants from more than fifteen countries attended the school. Seven international renowned experts […]

Lallemand’s 27th annual technical meeting took place during April in Tallinn, Estonia. Lallemand always had a very strong focus on the wine industry. This time however, the spotlight moved onto […]

Lallemand Oenology North America is pleased to announce that Dr. Jessica Noble, from Lallemand Oenology France (Blagnac), will be presenting at the annual Society for Industrial Microbiology and Biotechnology meeting […]

Lallemand Oenology North America is pleased to announce that Dr. Jean-Michel Salmon from Institut National de Recherché Agronomique (INRA) Pech Rouge, France, will be presenting at the annual American Society of Enology […]

  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 […]

The recent 2017 South African vintage has been very kind to Sauvignon Blanc production in general. Lovers of South African Sauvignon Blanc can really look forward to some pretty good […]

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, […]

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 […]

Malolactic fermentation is a process of utmost importance in order to ensure good quality wines, but is sometimes neglected. Don’t be the once compromising on the quality of your wine. […]