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Lallemand Oenology Supports Oenoppia’s Launch of Wine-Ingredients.com As a member of Oenoppia, Lallemand Oenology supports the launch of wine-ingredients.com, a global resource dedicated to oenological ingredients and their role in wine quality, in the context of wine labelling regulations in Europe. This new platform offers: Available in […]

New OIV resolution about chitosan origin The OIV has recently taken a big (and very welcome) step toward clearer, tougher authentication of chitosan origin in winemaking. With Resolution OIV-OENO 728-2025, the International Organisation of Vine and Wine formally introduces a new analytical approach to prove whether […]

Protecting white and rosé musts from oxidation and spoilage Early must protection: a critical challenge for winemakers From harvest to pressing, grape must is highly vulnerable. Oxygen exposure, microbial contamination and mechanical harvesting can rapidly trigger oxidation and spoilage, especially in white and rosé winemaking. Many wineries are looking […]

Why Wine Bacteria Nutrition Matters? Why do they need malolactic fermentation activators?Like most lactic acid bacteria, wine bacteria have complex nutrient requirements and growth depends on essential nutrients, such as nitrogen sources, vitamins, and other essential growth factors. What nitrogen sources do wine bacteria require ? Unlike yeast, wine bacteria cannot synthesize amino acids from ammonia. They depend on complex nitrogen sources, mainly in […]

How to stop Brettanomyces before it starts: early bioprotection with LEVEL² SALVA™Brettanomyces often starts earlier than winemakers think When winemakers think about Brettanomyces, they often think about barrel ageing, post-malolactic fermentation, or wines already showing volatile phenol defects. But in reality, Brett contamination can begin much earlier, sometimes even before the […]

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 […]

Improving grapevine water resilience with LalVigne PROHYDRO™Key take aways Managing vineyard water stress with less irrigation Water scarcity and heat stress are becoming major challenges in modern viticulture. Rising temperatures and reduced water availability increasingly affect vine physiology, photosynthesis, yield and fruit composition. In this context, […]

Low SO2, low H2S and low acetaldehyde wine yeasts What are the benefits for winemakers? Technical benefits Lower production of: Sensory benefits Why do wine yeasts influence SO₂, H₂S and acetaldehyde levels? Wine yeasts are not neutral fermenters. Choosing the right yeast is therefore a strategic decision, not just […]

Lallemand Oenology × Wine Blast podcast About the episode Sponsored by Lallemand Oenology, this Wine Blast episode is dedicated to the important role of microorganisms in addressing the wine industry’s most pressing challenges: climate change, sustainability commitments, sulfite reduction, evolving consumer expectations and cost pressure. Three guests selected for their hands-on experience with […]