Enhances complexity and mouthfeel, adapted to high alcohol wines Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to…
All winegrowers face the harvest challenge of achieving phenolic and oenological maturity at the same time. The application of LalVigne® has been…
Lallemand South Africa hosted a very successful wine yeast nutrition school at Nederburg recently. Well over 70 guests attended the session. The…
Lallemand Suid-Afrika was een van die borge van ECOCERT Suid-Afrika se Organiese Wyn Simposium wat onlangs by Spier buite Stellenbosch plaasgevind het. …
An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…
Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
June 13, 2018, 9:00am-1:00pm Speakers: Drs. James Osbourne & Vincent Gerbaux Food Innovation Center, 1207 NW Naito Pkwy #154, Portland, Oregon While…
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…
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