LEVEL2 INITIA™ : Natural bioprotection from wine oxidation and contaminating microorganisms
LEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne…
LEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne…
The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
Oenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol…
Lallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the…
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing…
Lalvin Persy™ has a unique property in that it will not produce any SO2 nor acetaldehyde during alcoholic fermentation, and also, non-perceptible…
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
The Stimula™ range is expending with Stimula Cabernet™, a custom made nutrient that will optimize the aromatic potential of Cabernet varieties. Stimula…
From the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids)…
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