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…
For the expression of Sauvignon blanc characters, to balance the acidity and to maintain the freshness, the following guidelines will help you…
Lallemand Oenology is honored to win the Wine Industry Impact Award (winemaking partnered by DW Fox Tucker Law) last October 19, 2017. The…
Lallemand Oenology Australia is expanding its range of wine bacteria with a new Australian isolate, from research done at the AWRI. The…
Wine microbiology and fermentation is a rich and fascinating area crucial to wine quality and subject to many developments. In today’s world…
Lallemand Australia is delighted to announce that it has been chosen as a finalist for the Wine Industry Impact Award in the Winemaking…
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