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Wine Blast partners with Lallemand OenologyFaced with climate change, sustainability targets, rising costs and shifting consumer tastes, the wine sector needs new tools to put winegrowers and winemakers back on the front foot. As Susie and Peter explore in this episode, microorganisms now offer concrete, […]
May 27, 2026
Enzymes in winemaking: supporting quality and sustainability – an AMFEP, Oenoppia and CEEV perspectiveEnzymes are essential tools in modern winemaking, contributing to both wine quality optimisation and more sustainable production practices. As highlighted in a recent article published by AMFEP, Oenoppia and CEEV, enzymes support key oenological processes from grape processing to wine […]
Mar 13, 2026
New OIV resolution about chitosan originThe OIV has recently taken a big (and very welcome) step toward clearer, tougher authentication of chitosan origin in winemaking. With Resolution OIV-OENO 728-2025, the International Organisation of Vine and Wine formally introduces a new analytical approach to prove whether […]
Jan 22, 2026
Lallemand Oenology Supports Oenoppia’s Launch of Wine-Ingredients.comAs a member of Oenoppia, Lallemand Oenology supports the launch of wine-ingredients.com, a global resource dedicated to oenological ingredients and their role in wine quality, in the context of wine labelling regulations in Europe. This new platform offers: Available in […]
Nov 25, 2025
Lallemand Honored with the 2025 Green CEO Award for Sustainable LeadershipWe are proud to announce that Lallemand has been recognized as a laureate of the 2025 Green CEO Award, a prestigious honor that celebrates Quebec-based leaders and companies committed to ecological transition and sustainable innovation. This award highlights our integrated approach to sustainability, […]
May 13, 2025
Discover our new brochure on Wine Yeast FractionsLeading the Way in Innovative Yeast Fractions Production! As pioneers in wine yeast selection and microbiology specialists, we have developed strong expertise in producing innovative yeast fractions from Saccharomyces and non-Saccharomyces strains. Our 7 specialised production processes allow us to […]
Apr 4, 2025
New technical article about wine oxidation availableWe are glad to share our latest technical article that provides an update on wine oxidation and how biological solutions reduce oxidative risk in the early stages of winemaking. This paper also discusses the preservation of wine quality after fermentation, […]
Mar 5, 2025
Lallemand bacteria plant based in Saint-Simon, France, has achieved ISO 14001 CertificationLallemand integrates environmental, social, and governance (ESG) values into its business conduct. Among many initiatives of our company, we are glad to share that Lallemand French bacteria production plant located in Saint-Simon, near Aurillac, has just achieved an ISO 14001 certification, thus confirming […]
Feb 17, 2025
Thesis Defense: Congratulations Viwe Tyibilika On Oct 4th @Viwe Tyibilika brilliantly defended his thesis entitled “Exploring the management of redox status in wine yeast species: impact on the production of aromatic compounds” at the University of Stellenbosch. This thesis, co-financed by Lallemand Oenology and SA […]
Oct 22, 2024
Low SO2 wine series: Fermentation managementNatural Solutions for Low SO2 Wines: Managing fermentation with specific yeasts preventing acetaldehyde production Our series on Low SO2 wines today explores the fermentation management and highlights a key strategy: How to reduce the production of by-products such as acetaldehyde (SO2 […]
Sep 25, 2024