Lallemand Oenology places particular importance on R&D to offer customers the finest possible products and to respond adequately to the clients demands developing new products, anticipating or responding to the market needs. Creativity is also a source of innovation. The nine teams of enologists that are present on the different wine-production areas worldwide identify winemaking issues and winemakers’ demands.
- Our R&D team based in Toulouse (France) initiate and develop specific research projects in order to answer these market needs and continuously contribute to wine quality improvement. These R&D projects are mainly performed in collaboration with external research institutes worldwide, technical partners and wineries. Wine yeast and bacteria selection and the extensive characterization, understanding their potential in various winemaking conditions are managed in-house and are parts of Lallemand Oenology fermentation know-how.
- Teams based at the Montréal plant and the Biotechnology Research Institute (BRI) in Montréal develop new yeasts, optimize production procedures and carry out more fundamental research.
Interface between researchers and wine professionals
Research programs scientific papers and ongoing contacts link Lallemand Oenology to the most prestigious microbiology and oenology research institutes in Europe, Australia, North America, South America and South Africa. Some of those research collaborations have led to patented products for oenology:
- Lallemand/INRA: NATSTEP Product: Means for improving fermenting capacities if active yeasts and use thereof
- Lallemand: OPTI-WHITE Product: Method for preventing defective ageing of white wines
- Lallemand: GO-FERM Product: Method for active dry yeast rehydration and rehydration medium
- Lallemand: Non-Oenococcus wine bacteria: Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH
- Lallemand/INRA: Method for increasing pentose phosphate pathway in yeast strains and application thereof