Sep 29, 2016
New protocol for stuck fermentation restart
Lallemand in collaboration with institutes developed new, more simple but highly efficient protocol for stuck fermentation restart. Grape must composition may have…
Sep 12, 2016
The new wine yeast IONYSwf™ has been cited in the best innovation category for Vinitech 2016
In collaboration with INRA Supagro (Montpellier, France), IONYSFW™ is the first wine yeast selected within the Saccharomyces cerevisiæ specie for its capacity…
Aug 26, 2016
Tailor your wine style with MLB
The choice of wine bacteria to tailor wine styles is an important winemaking decision. First and foremost, they are essential for acidity…
Aug 25, 2016
New ML bacteria for high pH wines
MLPrimeTM will really surprise you! This wine bacteria completes malolactic fermentation during alcoholic fermentation, with no risk of increased volatile acidity. How to control the bacteria…
Jun 23, 2016
Lallemand Oenology and collaborators presenting at Macrowine 2016: Understanding the chemistry and microbiology of wine
For its 10th anniversary, the Macrowine International Conference in Changins intends to return to its origins, that is to say, the understanding…
Jun 2, 2016
Lallemand Oenology 2016 International ML School –successful master classes on malolactic fermentation
On May 24 and 25, the 6th edition of the International ML School, created by Lallemand Oenology, was held in Toulouse, France.…
May 16, 2016
Lallemand Oenology sponsor of the 9th International Cool Climate Wine Symposium (ICCWS)
The 9th International Cool Climate Wine Symposium (ICCWS) will be held in Brighton, England, from 26 to 28 May 2016. The objective…
Apr 21, 2016
When biodiversity meets terroir at the XXVIe Entretiens Scientifiques Lallemand
The wine terroir is commonly defined as the result of interactions of different environmental and human factors including the climate, the soil,…
Mar 14, 2016
Institute of Masters of Wine and Lallemand award Diego Bonnel the 2016 Bursary
The management and control of the balance of the wines, their levels of alcohol and acidity, is an issue for the wine…
Oct 6, 2015
Reskue™ – new selected wine yeast cell-wall to adsorb fermentation inhibitor
Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or…