A research project on consumer preference of different Sauvignon Blanc styles, carried out by Master of Wine student and Co-op wine buyer, Sarah Benson, Lallemand,…
All winegrowers face the harvest challenge of achieving phenolic and oenological maturity at the same time. Application of LalVigne® has been shown…
An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…
See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018
See our latest article on nutrients and protectors here: Nutrients&ProtectorsUnderInvestigation -August2018
The new ARC Training Centre for Innovative Wine Production in Australia at the University of Adelaide’s Waite campus along with partner organizations …
Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
Each vintage presents different challenges for wineries and flotation is no exception. Vintage conditions and fruit ripeness/ maturity, change the colloidal composition…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…
Microbiological strategies to optimize New Zealand wine regionality and personality Date: 9 May 2018 Venue: Marlborough Convention Centre, Blenheim, New Zealand Cost: $25 NZD…
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