Winemaking tools

The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation

Guidelines NZ SB 2020

The following products have been approved by ACO and OMRI as acceptable for use in certified organic food products in Australia

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It is important to know whether or not the wine is fit to carry through MLF as numerous conditions influence the development and activity of malolactic bacteria in wine and ,malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. This vinification guide can help measure whether or not the wine is suitable for MLF and what kind of protocols are ideal for the MLF to finish depending on the conditions of the wine.

Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. This vinification guide will help you follow the proper steps for MLB.

This Vinification Guide will help you use the best protocols in order to secure a successful co-inoculation of wine yeast and bacteria in white wine.

This Vinification Guide will help you use the best protocols in order to secure a successful co-inoculation of wine yeast and bacteria in red wine.

The most high-risk period for sun damage and smoke taint is at the onset of ripening, or veraison.  There are several white and red winemaking techniques that could assist to minimize the smoky character in finished wine.

Please consult the documents enclosed and do not hesitate to contact us for support.

Smoke taint white Smoke taint RED

Smoke taint white

Our wine bacteria benefit from the highest quality production skills and facilities!

As a specialist producer of lactic acid bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We  grow bacteria for a very wide variety of applications, including for winemaking. We even have a dedicated wine bacteria production plant and team based in St-Simon,  France.

After 30 years of continuous improvement and  investment, we haves the  expertise  to supply over 35  active freeze-dried wine bacteria to use in wine. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation in wine.

Our  7 different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.

We  guarantee that our wine bacteria are traceable and OIV compliant, perform well for malolactic fermentation, and are easy-to-store (3-year shelf life).   All this to optimize  your wine potential.

This wine bacteria chart will help you select the best wine bacteria for your winemaking conditions

Quick Bacteria References Chart_2018_LR

Although MBR bacteria are designed to withstand direct inoculation into wine, if the wine conditions are particularly hostile, Lallemand recommend to ‘acclimatize the bacteria to the particular wine conditions. The following document outlines the procedure to acclimatize MBR bacteria in harsh conditions.

MLF_Lallemand PROCEDURE for MBR Aclimatisation TW140227a

The Bacteria Wheel is a tool that groups together the information available for Lallemand bacteria according to technical and sensory criteria.

Selected wine bacteria (SWB) are true winemaking agents that are strongly involved in the sensory complexity and the quality of wines.

Lallemand Bacteria Wheel Tool

Lallemand is pleased to invite you to take a virtual tour of its ultra modern bacteria production facility located in St Simon (France). Using the most advanced technologies for the bacteria production and packaging in accordance with the quality standards.

Lallemand have developed a tool to help winemakers select the most appropriate Lactic Acid Bacteria strain to conduct MLF for a given wine.  This tool takes into consideration the wine parameters and the desired winestyle.