New products
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Duo Merlot : the couple to secure Fermentation
In all the producing countries, Merlot is perceived as more of a problem wine to undergo MLF. There is no evidence to explain why this grape variety wines (...) » -
DUO RIESLING – YEAST/BACTERIA SYNERGY FOR WHITE WINES
An innovative Duo Riesling kit containing specific enological yeast and bacteria starter have been selected and studied for fermentation of aromatic white (...) » -
A new 100% organic nutrient
FERMAID O® is a new wine fermentation nutrient entirely composed of inactived yeast, for use in musts with low to moderate nitrogen deficiencies. FERMAID (...) » -
Reduless® : the end of reduction-type defects
Reduless® is an innovative biological tool developed by Lallemand to treat wines showing sulphur-related defects. This product is comprised of yeast derived (...) » -
Uvaferm GHM® : new yeast for balanced whites
Montréal, Date, 2008 – Uvaferm GHM® is a Saccharomyces cerevisiae wine yeast selected from over 800 natural yeast isolates by a team led by Dr. Manfred (...) » -
Lalvin YSEO ICV Opale® Yeast
Montréal, March 30, 2008 – Lalvin YSEO ICV Opale® is the newest natural selected yeast from the Institut Coopératif du Vin (ICV) for premium white and rosé (...) » -
Duo Red-Y-Fruits - YEAST/BACTERIA SYNERGY
An innovative Duo Red-Y-fruits kit containing specific enological yeast and bacteria starter have been selected and studied for fermentation of fruity red (...) » -
Yeast protector
NATSTEP : Play the animation » -
LALVIN CLOS – A NEW SELECTION FROM THE PRESTIGIOUS PRIORAT TERROIR
The microbial population of wineries producing award winning wines from Priorat D.O.C. (Spain) were studied during a Ph.D investigation with the Rovira I (...) » -
Uvaferm HPS® (YSEO®)
The many years of research from Centro Superior de Investigaciones Científicas (CSIC) in Spain, supported by Lallemand have resulted in the finding of (...) » -
V22 : Lactobacillus plantarum A new generation of malolactic starter culture to secure MLF in high pH wines
Bacteria species found in the wine and involved in the malolactic fermentation belong to the genera Oenococcus, Leuconostoc, Lactobacillus and Pediococcus. (...) » -
LEVEL2 TD - Yeasts non Saccharomyces and Saccharomyces cerevisiae
Over the last 10 years, considerable effort has been put into understanding the role of non-Saccharomyces yeasts in wines aromatic expression. Level² Td is (...) » -
YSEO
Lallemand new production process for yeasts. Launch the animation YSEO®. » -
Improve Malolactic Fermentation
Play the animation 1 Step®. » -
Noblesse®
Inactivated yeast cells from an ICV yeast, produced through an inactivation process of the sulphite-reductase potential exclusive to Lallemand, Noblesse® (...) »
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