Latest news

Jun 19, 2019

A biological alternative to chemical acidification in wine with Laktia™

Laktia™ a pure culture of Lachancea thermotolerans is a natural alternative for acidification. This selected natural wine yeast is our new addition…

Jun 17, 2019

Major success of the first international Lallemand Oenology Wine Yeast School (WYS) in Lisboa

With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast…

Lallzyme HP™ : high performance liquid pectolytic enzyme for pressing
Jun 13, 2019

Lallzyme HP™ : high performance liquid pectolytic enzyme for pressing

Thanks to its specific, unique composition, LALLZYME HP™ enhances pressing under difficult conditions such as complex pectin, high pectin content, low pH…

Jun 7, 2019

The best natural anti-oxidant : Glutastar™. The specific inactivated yeast with guaranteed glutathione level

For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…

The XXIX Entretiens Scientifiques Lallemand explores the new biological tools available to winemaker
May 9, 2019

The XXIX Entretiens Scientifiques Lallemand explores the new biological tools available to winemaker

Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around…

Master of Wine student Tao Platon wins the 2019 Lallemand Bursary
May 2, 2019

Master of Wine student Tao Platon wins the 2019 Lallemand Bursary

The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tao Platón as the winner…

Aug 27, 2018

A new article showing the impact of the wine bacteria VP41 on diacetyl production in wine

An article published by  a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…

Jun 12, 2018

Lallemand’s second Wine Yeast Nutrition School in Bordeaux a great success

Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…

May 1, 2018

Lallemand Oenology awards prizes to Masters of Wines students.

The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…

Lallemand wins The New Technology  Simei 2017 with Malotabs™ for malolactic fermentation
Jul 18, 2017

Lallemand wins The New Technology Simei 2017 with Malotabs™ for malolactic fermentation

Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring…