expertise-document

TECHNICAL ARTICLE – GUARDIA

Active bio-protection in red wines with Metschnikowia pulcherrima ONE OF THE NON-SACCHAROMYCES YEASTS STUDIED IS METSCHNIKOWIA PULCHERRIMA. THIS ARTICLE WILL FOCUS ON…

TECHNICAL ARTICLE

What’s so Special about Specialty Wine Yeast? For more than 50 years now, selected wine yeasts have been used by winemakers successfully…

Micro agglomeration & bioavailability of sterols – the revolutionary wine yeast protector

Faster Yeast Rehydration   🍷The impact on the fermentation process and final wine quality are now greater due to climate change, with…

NUTRIENTS

Optimise wine yeast nutrition with StimulaTM Winemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those…

Product Catalogue 2023/2024

Product Catalogue 2023 / 2024   Dear customer the latest Lallemand SA product catalogue is availably. Kindly requests your copy from your…

The fructophilic yeast to rescue stuck fermentations

Uvaferm 43 The ability of wine yeast to consume fructose. Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien…

Co-Inoculation

Bacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast…

Use Fermaid K+ to compensate must deficience in nitrogen and micronutrients

It’s unique. There is nothing else like it! FERMAIDTM  K+ is a blended complex yeast nutrient suitable for use in the alcoholic…

A non-fermentative yeast, the new LEVEL2 INITIA

A yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest,…

Enhance aromatic expressions in your wine

Beyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing…