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New IVES article: Application of Turbiscan Lab® to study the mechanism of red wine fining with a specific yeast protein extractA recent study published in Colloids and Surfaces A: Physicochemical and Engineering Aspects explores the fining mechanism of red wine using a specific yeast protein extract (YPE). This research compares YPE with traditional gelatine, highlighting the unique benefits of YPE in wine […]
May 16, 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
Interview of José-Maria Heras, technical directorAn interview was published in La Prensa del Rioja with our colleague, José Maria Heras, director of application (oenology). It highlighted several of our milestones, including our 50-year anniversary of the production of active wine dry yeast, revolutionising winemaking as […]
Sep 18, 2024
Lallemand inaugurates new research and development laboratoriesLallemand proudly announces the inauguration of its new laboratories in France, increasing its capacity by over 800 square meters. This significant expansion enhances its interdisciplinary research and development capabilities at the Blagnac and Beauzelle sites. The investment of over 1.7 […]
Sep 9, 2024