Lallemand Oenology has always protected and promoted biodiversity valorization. In partnership with manufacturing associations and national and regional research institutes, Lallemand Oenology has invested in the selection and production of natural selected wine yeasts specific to oenology.

Yeasts are microscopic unicellular fungi; the most well-known and most commonly used in oenology being Saccharomyces cerevisiae. These wine yeasts were grown in a well-defined process, belonging to Lallemand Oenology expertise, so they are suitable for different types of winemaking conditions, whether large scale or artisanlike. The YSEO® Process (Yeast SEcurity Optimization) has been specially developed to answer to this new challenge of more difficult conditions or to secure alcoholic fermentation even under very challenging situations.

Selected wine yeasts in addition to their fermentative properties have technological and oenological properties offering winemakers better control for their alcoholic fermentation objectives: they can reveal the varietal aromas, extract compounds, help to preserve color, tannins, roundness or mouthfeel, restart fermentation…..


Lallemand Oenology microbiologists have always been convinced of the tremendous diversity of yeasts present in our environment and the scientific community believes that to date only 10% of micro-organisms are known on the planet. Exploring the world of microbial biodiversity has led Lallemand Oenology to develop a new generation of wine yeasts: Level2Solutions®. This new range includes species different from Saccharomyces (Torulaspora, Metschnikowia…), whose metabolic activity impacts the sensory qualities of wines, especially during early fermentation phases, including release of aroma compounds from aromatic precursors.
To this day, more than 150 wine yeasts are available and have the potential to contribute to different styles of wine for winemakers and vinification. They are available under our renowkned brands : Uvaferm®, Lalvin®, and Enoferm®.