expertise-document

New Lallemand Catalogue 2019 / 2020

Catalogue FINAL 2019 23 Oct 1-72

Nutrients and Protectors under Investigation 2018

See our first edition of Nutrients and Protectors Under Investigation here: Nutrients&ProtectorsUnderInvestigation -August2018

Specific Inactivated Yeasts Under Investigation, July 2018

See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018

Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.

Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability…

Prakticni savjeti za vinare

U suradnji sa nasim dugogodisnjim partnerom u Hrvatskoj, ove godine izradili smo knjizicu sa prakticnim savjetima za vinare, te kratkim opisom svih…

Co-inoculation of selected wine bacteria

The advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an…

Co-inoculation of selected wine bacteria

The advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an…

News and Innovation on Wine Bacteria

BoT#1 South Africa All about the co-inoculation and malolactic fermentation for wine.  Please view the attachment for in-depth information on the subject.

The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose…

The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France – ‘The use of Non-conventional Microorganisms in Winemaking’ ESL-2016-Canada-ENG