Expertise documents

More acidity, more balance with the new IONYS™ wine yeast

IONYS HRThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. It is an ideal yeast for red wine and to tackle the problem of wines affected by global warming.

Wine bacteria to control volatile phenols from Brettanomyces

This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.WUP #2 2014 South Africa

A new concept of Lactobacillus plantarum in high pH wines

This edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenous flora and possible harmful wine microbes WUP No 1-2015 ML Prime - South Africa

2016 Proceedings of the Entretiens Scientifiques Lallemand

The proceedings of the 2016 Entretiens Scientifiques Lallemand are now available to download and consult. ESL 2016 Canada - ENG

Product Catalogue for South Africa

Lallemand katalogus 2015 2016
1 2 3 4 5 6