Tao PLATON receives the LALLEMAND BURSARY a second time!
Congratulations Tao! We are delighted to announce that Tao Platon, student at the Institute of Masters of Wine, is the winner of…
Congratulations Tao! We are delighted to announce that Tao Platon, student at the Institute of Masters of Wine, is the winner of…
The Stimula™ range is expanding with Stimula Cabernet™, a custom made nutrient that will optimize the aromatic potential of Cabernet varieties. Stimula…
From the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids)…
LEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne…
Lallemand Oenology has been sponsoring the Best Student Presentation Awards from the American Society for Enology and Viticulture (ASEV) for 30 years…
IMW Supporter Lallemand Oenology is hosting a webinar in collaboration with the Institute of Masters of Wine. The session will cover the…
Biogenic amines are the topic du jour. Indeed, more and more wine buyers, consumers and importers are concerned with the biogenic amine…
A highly tolerant wine bacteria performs under difficult winemaking conditions. Learn more about Lalvin VP41™ Connect with us on LinkedIn or friend…
Robust & Reliable Why Co-inoculate? Inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation (24-48 hours)…
According to the Bureau of Meteorology, La Niña is forecasted for vintage 2021 -warm summer conditions with potential for high rainfall across…
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