Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
Lallemand’s XXVIII Entretiens Scientifiques meeting focussed on New Zealand’s iconic varietals, Sauvignon Blanc and Pinot Noir. A number of international researchers and…
Edouard Lordat, (Lallemand Product Manager for nutrients and special inactive yeast) tasting wine with Michael Langenhoven from La Motte winery Franschhoek. Here…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…
Lallemand is recognized as a world specialist in microbiology, an expert in the development and production of yeast and bacteria. We develop…
Lees gerus hierdie artikel saamgestel deur die AWRI (Australian Wine Research Institute) oor die hantering van fermentasies tydens droogte toestande. Article on…
The South African wine industry is facing a very challenging 2018 harvest season due to the persisting drought and low water supplies…
Since the year 2000, Lallemand South Africa, in collaboration with the Society of Oenology and Viticulture award the best Oenology student at…
Het u al ooit gedink om spesifieke voedingstowwe te gebruik ten einde ʼn spesifieke wyndoelwit te bereik? Optimiseer die aromatiese potensiaal van…
The new OPTIMUM REDTM – For increased roundness in reds. OPTIMUM REDTM is a new innovative product from Lallemand in order to…
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