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Lallemand Oenology × Wine Blast podcastAbout the episode Sponsored by Lallemand Oenology, this Wine Blast episode is dedicated to the important role of microorganisms in addressing the wine industry’s most pressing challenges: climate change, sustainability commitments, sulfite reduction, evolving consumer expectations and cost pressure. Three guests selected for their hands-on experience with […]
May 19, 2026
Low SO2, low H2S and low acetaldehyde wine yeastsWhat are the benefits for winemakers? Technical benefits Lower production of: Sensory benefits Why do wine yeasts influence SO₂, H₂S and acetaldehyde levels? Wine yeasts are not neutral fermenters. Choosing the right yeast is therefore a strategic decision, not just […]
May 13, 2026
Improving grapevine water resilience with LalVigne PROHYDRO™Key take aways Managing vineyard water stress with less irrigation Water scarcity and heat stress are becoming major challenges in modern viticulture. Rising temperatures and reduced water availability increasingly affect vine physiology, photosynthesis, yield and fruit composition. In this context, […]
May 12, 2026
How are our Active Dry Yeasts (ADY) for winemaking produced? Watch the video to discover what happens before your fermentation even begins. Discover the production process of our wine yeasts, from the strain to the vacuum-sealed sachet. Behind every successful fermentation, there is much more than a simple sachet. At Lallemand Oenology, producing a […]
May 12, 2026
How to stop Brettanomyces before it starts: early bioprotection with LEVEL² SALVA™Brettanomyces often starts earlier than winemakers think When winemakers think about Brettanomyces, they often think about barrel ageing, post-malolactic fermentation, or wines already showing volatile phenol defects. But in reality, Brett contamination can begin much earlier, sometimes even before the […]
Mar 31, 2026
Enzymes in winemaking: a key lever for quality and sustainabilityEnzymes play a central role in modern winemaking, supporting both wine quality and more sustainable production practices. As such, our LALLZYME™ range supports winemakers in their objectives from grape processing to wine stability and filtration. In a recent overview published […]
Mar 13, 2026
Why Wine Bacteria Nutrition Matters? Why do they need malolactic fermentation activators?Like most lactic acid bacteria, wine bacteria have complex nutrient requirements and growth depends on essential nutrients, such as nitrogen sources, vitamins, and other essential growth factors. What nitrogen sources do wine bacteria require ? Unlike yeast, wine bacteria cannot synthesize amino acids from ammonia. They depend on complex nitrogen sources, mainly in […]
Mar 11, 2026
Break down the macromolecules that block filtration, before they block your day.Filtration is where “almost ready” wines go to either glide through… or punish your schedule. Many filtration headaches come from pectins, hemicelluloses and glucans, colloidal macromolecules that clog membranes, reduce flow, increase pressure, and force more cleaning cycles. LALLZYME FILTER™ […]
Feb 25, 2026
Does selected yeast erase terroir or standardise wines?Does selected yeast erase terroir? There is a persistent belief in the wine world: Using a selected yeast could standardise wines and blur regional identity. Pinot Noir, one of the most terroir-sensitive varieties, is an ideal model to test that […]
Feb 17, 2026
The origin of chitosan matters in wine productionRegulatory framework, analytical authentication and certified fungal origin Why chitosan origin is a critical issue in oenology Chitosan is today widely recognised as a valuable tool in modern winemaking, notably for the control of spoilage microorganisms and as part of […]
Jan 6, 2026