We develop visionary microbiological solutions from vine to wine

Faced with climate change, sustainability targets, rising costs and shifting consumer tastes, the wine sector needs new tools to put winegrowers and winemakers back on the front foot. As Susie and Peter explore in this episode, microorganisms now offer concrete, […]

The OIV has recently taken a big (and very welcome) step toward clearer, tougher authentication of chitosan origin in winemaking. With Resolution OIV-OENO 728-2025, the International Organisation of Vine and Wine formally introduces a new analytical approach to prove whether […]

Enzymes are essential tools in modern winemaking, contributing to both wine quality optimisation and more sustainable production practices. As highlighted in a recent article published by AMFEP, Oenoppia and CEEV, enzymes support key oenological processes from grape processing to wine […]

As a member of Oenoppia, Lallemand Oenology supports the launch of wine-ingredients.com, a global resource dedicated to oenological ingredients and their role in wine quality, in the context of wine labelling regulations in Europe. This new platform offers: Available in […]