The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
Oenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol…
Lallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the…
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing…
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
From the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids)…
Lallzyme Cuvée Blanc™ is a special formulation with high pectinases activities and very specific maceration activities that is able to extract aroma…
Sauvy™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with this wine yeast show typical…
From January 30th to February 1st 2020, AUSTRO VIN , the Austrian leading trade fair for viniculture, fruit growing, cellar technology and marketing …
Lallemand Oenology wishes you and yours a very Happy Holiday season and a peaceful and prosperous New Year. https://youtu.be/vrcl4ksfiCkhttp://
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