Latest news

Olivier Abguéguen will succeed Patrick Ramette as President & General Manager of Lallemand Oenology.
Feb 1, 2024

Olivier Abguéguen will succeed Patrick Ramette as President & General Manager of Lallemand Oenology.

Lallemand Inc. announces Olivier Abguéguen to succeed Patrick Ramette as President & General Manager of Lallemand Oenology Business Unit. as of Febrary…

Best Student Presentation Awards  2021 – ASEV
Jul 15, 2021

Best Student Presentation Awards 2021 – ASEV

Lallemand Oenology has been sponsoring the Best Student Presentation Awards from the American Society for Enology and Viticulture (ASEV)  for 30 years…

IMW – Webinar – Biogenic amines: the impact on wine sanitary status and quality
Jul 8, 2021

IMW – Webinar – Biogenic amines: the impact on wine sanitary status and quality

IMW Supporter Lallemand Oenology is hosting a webinar in collaboration with the Institute of Masters of Wine. The session will cover the…

PURE-LEES ELEGANCY™  A new selected specific inactivated yeast to bring more elegance to red wines
Jul 1, 2021

PURE-LEES ELEGANCY™ A new selected specific inactivated yeast to bring more elegance to red wines

PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions obtained from inactivated yeast that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards…

PURE-LEES DELICACY™:  A new selected specific inactivated yeast to enhance the delicacy of red wines
Jun 26, 2021

PURE-LEES DELICACY™: A new selected specific inactivated yeast to enhance the delicacy of red wines

PURE-LEES DELICACY™ is a specific inactivated yeast used to help with the formation of stable soluble complexes with phenolic compounds leading to…

A New Wine Yeasts Study – Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
Feb 26, 2021

A New Wine Yeasts Study – Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…

Masters of Wine students Emily Brighton and Lenka Davis win the 2021 Lallemand Bursary
Feb 23, 2021

Masters of Wine students Emily Brighton and Lenka Davis win the 2021 Lallemand Bursary

The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…

Masters of Wine students Teresa Cedenilla and Florencia Gomez win the 2020 Lallemand Bursary
Jul 20, 2020

Masters of Wine students Teresa Cedenilla and Florencia Gomez win the 2020 Lallemand Bursary

The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine students Teresa Cenedilla and Florencia Gomez as the…

SILKA™ 1-Step:   Available now in 1-Step format, this selected wine bacteria expresses silky notes in red wines
Jul 15, 2020

SILKA™ 1-Step: Available now in 1-Step format, this selected wine bacteria expresses silky notes in red wines

Oenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol…

Lalvin Persy™: the perfect wine yeast to manage sulfur compounds on sensitive red varieties
Jun 29, 2020

Lalvin Persy™: the perfect wine yeast to manage sulfur compounds on sensitive red varieties

Lalvin Persy™ has a unique property in that it will not produce any SO2 nor acetaldehyde during alcoholic fermentation, and also, non-perceptible…