The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
Oenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol…
Lallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the…
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing…
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
From the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids)…
Lallzyme Cuvée Blanc™ is a special formulation with high pectinases activities and very specific maceration activities that is able to extract aroma…
Sauvy™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with this wine yeast show typical…
From January 30th to February 1st 2020, AUSTRO VIN , the Austrian leading trade fair for viniculture, fruit growing, cellar technology and marketing …
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