Latest news

May 1, 2018

Flotation observations in wine – Australia vintage 2018

Each vintage presents different challenges for wineries and flotation is no exception. Vintage conditions and fruit ripeness/ maturity, change the colloidal composition…

May 1, 2018

Lallemand Oenology awards prizes to Masters of Wines students.

The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…

Lallemand Oenology Australia wins Wine Industry Impact Award (winemaking)
Oct 19, 2017

Lallemand Oenology Australia wins Wine Industry Impact Award (winemaking)

Lallemand Oenology is honored to win the Wine Industry Impact Award (winemaking partnered by DW Fox Tucker Law) last October 19, 2017.  The…

First unique Australian wine bacteria selected for winemaking
Oct 17, 2017

First unique Australian wine bacteria selected for winemaking

Lallemand Oenology Australia is expanding its range of wine bacteria with a new Australian isolate, from research done at the AWRI. The…

Master class in Wine Fermentation and Microbiology
Oct 6, 2017

Master class in Wine Fermentation and Microbiology

Wine microbiology and fermentation is a rich and fascinating area crucial to wine quality and subject to many developments. In today’s world…

Lallemand Oenology Australia – finalist for the WISA Impact Award
Sep 21, 2017

Lallemand Oenology Australia – finalist for the WISA Impact Award

Lallemand Australia is delighted to announce that it has been chosen as a finalist for the Wine Industry Impact Award in the Winemaking…

Lallemand wins The New Technology  Simei 2017 with Malotabs™ for malolactic fermentation
Jul 18, 2017

Lallemand wins The New Technology Simei 2017 with Malotabs™ for malolactic fermentation

Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring…

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…

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.…

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…