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Wine Blast partners with Lallemand Oenology Faced with climate change, sustainability targets, rising costs and shifting consumer tastes, the wine sector needs new tools to put winegrowers and winemakers back on the front foot. As Susie and Peter explore in this episode, microorganisms now offer concrete, […]

Fine-Tune Your Whites and Rosés with CAUDALYS™Key take aways What does CAUDLAYS™ bring to modern wine styles? Winemakers are increasingly aiming for wines with greater precision, freshness and length, particularly in white and rosé styles. CAUDALYS™ is a specific yeast derivative from Torulaspora delbrueckii, developed by […]

Acceleration Life-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. […]

Ageing The ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. […]

Aromas: esters The majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain […]

Aromas: thiols and terpenes Thiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, […]

Bioacidification Global warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance […]

Bioprotection As an expert in the selection and production of non-Saccharomyces yeasts and lactic acid bacteria, we have developed many natural and efficient solutions from vine to wine to bioprotect grapes, musts or wines against spoilage microorganisms or against oxidation. The […]

Canned wines In response to the need for wine packaging materials that are more sustainable than glass bottles, aluminium is a key alternative. This is why, in recent years, canned wines have been increasingly popular on the global market. This change of […]

Chitosan Lallemand Oenology provides chitosan of fungal origin, fully compliant with the OIV International Oenological Codex. Our chitosan is 100% derived from Aspergillus niger, produced in Europe. Our portfolio includes NO BRETT INSIDE™, BACTILESS™, and ALLIANCE™, solutions designed to: A 100% […]