We are pleased to announce that LalVigne™ Aroma and LalVigne™ Mature have renewed their Ecocert and NOP certifications and that organic vine-growers…
Lalvin Persy™ has a unique property in that it will not produce any SO2 during alcoholic fermentation, and also, non-perceptible amount of…
Laktia™ a pure culture of Lachancea thermotolerans is a natural alternative for acidification. This selected natural wine yeast is our new addition…
Thanks to its specific, unique composition, LALLZYME HP™ enhances pressing under difficult conditions such as complex pectin, high pectin content, low pH…
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tao Platón as the winner…
An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…
Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…
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