How are our Active Dry Yeasts (ADY) for winemaking produced?
Watch the video to discover what happens before your fermentation even begins.
Discover the production process of our wine yeasts, from the strain to the vacuum-sealed sachet.
Behind every successful fermentation, there is much more than a simple sachet. At Lallemand Oenology, producing a wine yeast, whether Saccharomyces or non-Saccharomyces, is a true exercise in microbiological precision, proven industrial know-how, and rigorous quality control at every stage.
In this 3-minute video, we take you to the heart of our production process: from the strain selected from our yeast collection to the active dry yeast sachet, ready to be inoculated into your tanks.
A 10-step, fully controlled production process
The production of our Active Dry Yeasts (ADY) follows a precise sequence of operations, each one controlled to ensure high cell viability, microbiological purity, and reproducible fermentation performance:
- Strain selection from our oenological yeast collection
- Inoculum preparation
- Pre-culture
- Fed-batch stages
- Scale-up
- Harvesting of the oenological yeast
- Cream yeast storage
- Filtration
- Extrusion and drying
- Vacuum packaging
At every step, strict quality controls ensure that the final product meets the requirements of modern winemaking.
Why does the production process matter?
The production process has a direct impact on yeast viability, rehydration behaviour, fermentation kinetics, and ultimately on wine quality. An active dry yeast produced under optimal conditions provides winemakers with reliable and reproducible results, vintage after vintage.
This mastery is what makes the ADYs produced by Lallemand Oenology a global benchmark for wine fermentation, used by winemakers across every continent.
Our expertise: what sets us apart
- Decades of expertise in producing Saccharomyces cerevisiae strains at various industrial scales
- Advanced know-how in cultivating and growing non-Saccharomyces species, which are much more complex to produce
- Strict control of viability, purity, and fermentation performance
- A tailor-made production process, adapted to each strain and its final oenological application
Lallemand Oenology: Pioneering non-Saccharomyces yeast production from lab to cellar
Non-Saccharomyces yeasts are innovative solutions for bioprotection, SO₂ reduction, natural acidification, and sensory enhancement. They require specialised infrastructure and expertise. Maintaining their stability, activity, and consistency from the lab to the cellar is a technical challenge we meet every day.
Published May 12, 2026 | Updated May 19, 2026