Latest news

Aug 20, 2019

SILKA™ a new wine bacteria to produce silky red wines.

With this new bacteria isolated in Rioja (Spain), Lallemand Oenology, expands its range of selected natural wine bacteria which also share the…

Aug 14, 2019

Maximum aromatic potential in Chardonnay wines with the nutrient Stimula Chardonnay™

Stimula Chardonnay™ optimize the biosynthesis of aroma compounds and support the bioconversions of precursors to volatile esters until the end of fermentation…

Aug 7, 2019

Lalvin MSB™ – the true Marlborough New Zealand selected natural wine yeast for Sauvignon blanc

Lalvin MSB™ was specifically selected from several isolates from the Marlborough terroir for its fermentation performance and ability to enhance Sauvignon blanc…

Jul 25, 2019

Dr. Jean-Claude VILLETTAZ granted the OIV Merit Award on July 19th, in Geneva

  The annual OIV congress, held in the international city of Geneva, Switzerland from July 15th to July 19th discussed this year…

Jul 1, 2019

LalVigne™ Aroma and LalVigne™ Mature: Ecocert and NOP certifications successfully renewed

We are pleased to announce that LalVigne™ Aroma and LalVigne™ Mature have renewed their Ecocert and NOP certifications and that organic vine-growers…

The first selected natural wine yeast for red to not produce SO2: Lalvin Persy™
Jun 23, 2019

The first selected natural wine yeast for red to not produce SO2: Lalvin Persy™

Lalvin Persy™ has a unique property in that it will not produce any SO2 during alcoholic fermentation, and also, non-perceptible amount of…

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…