Australia/New Zealand Vintage 2017 – recommendations to manage high acidity, low sugars wines
High malic acid concentrations are being encountered for the 2017 vintage in Australia and New Zealand. (i.e. > 3 g/L, up to…
High malic acid concentrations are being encountered for the 2017 vintage in Australia and New Zealand. (i.e. > 3 g/L, up to…
We have just commenced the 2017 vintage, and the team at Lallemand Oenology and CAL are ready to support and help you…
Many wine regions are experiencing a high disease pressure year with delayed fruit ripeness. First and foremost fruit of this type is…
The new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity…
We have just commenced the 2017 vintage, and the team at Lallemand Oenology are ready to support and help you through the…
A collaborative study we have identified the molecular basis of SO₂ production in yeast in wine to reduce SO₂ production through the innovative…
Understanding the biodiversity of wine microorganisms during fermentation is essential to control the production of quality wine. At the XVIth Entretiens Scientifiques…
The winners of the 2016 Australian Women in Wine Awards (AWIWA) were announced and Lallemand Oenology Australia is proud to sponsor the…
Resulting from a collaboration between Lallemand Oenology and INRA Montpellier, IONYSWF ™: naturally produce balanced wines. This wine yeast is indeed able…
For its 10th anniversary, the Macrowine International Conference in Changins intends to return to its origins, that is to say, the understanding…
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