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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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Jun 9, 2017

Lallemand’s First International Yeast Nutrition School a great success.

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 […]

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May 25, 2017

Cider production in the spotlight at the 27th Lallemand annual technical meeting.

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 […]

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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 […]

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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 […]

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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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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 […]

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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 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. […]

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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.