All news

May 19, 2017

August 2: Dr. Jessica Noble from Lallemand France; From Grape Must to Wine: Towards a Better Knowledge of Yeasts Achievements presentation at SIMB, Denver

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 […]

●●●
Read more
May 19, 2017

June 29: Dr. Jean-Michel Salmon from INRA-Pech Rouge; Influence of Lees seminar at ASEV meeting, Bellevue

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 […]

●●●
Read more
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 […]

●●●
Read more
May 5, 2017

Excellent Sauvignon Blanc vintage 2017

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 […]

●●●
Read more
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, […]

●●●
Read more
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 […]

●●●
Read more
Mar 9, 2017

Lallemand bacteria are easy to use and easy to live 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. […]

●●●
Read more
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 […]

●●●
Read more
Mar 2, 2017

Oenomag – 2017 version 1.

Take time to read the first version of our Oenomag magazine for 2017. Familiarise yourself with new and exciting developments from our research and development division. Oenomag version 1 for […]

●●●
Read more
Feb 26, 2017

CHALLENGING WEATHER CONDITIONS = CHALLENGING FRUIT AND WINE FERMENTATIONS

Many wine regions are experiencing a high disease pressure year with delayed fruit ripeness. First and foremost fruit of this type is often picked before optimal sugar-acid balance to avoid […]

●●●
Read more

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.