In collaboration with INRA Supagro (Montpellier, France), IONYSFW™ is the first wine yeast selected within the Saccharomyces cerevisiæ specie for its capacity…
The choice of wine bacteria to tailor wine styles is an important winemaking decision. First and foremost, they are essential for acidity…
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…
For its 10th anniversary, the Macrowine International Conference in Changins intends to return to its origins, that is to say, the understanding…
On May 24 and 25, the 6th edition of the International ML School, created by Lallemand Oenology, was held in Toulouse, France.…
The 9th International Cool Climate Wine Symposium (ICCWS) will be held in Brighton, England, from 26 to 28 May 2016. The objective…
The wine terroir is commonly defined as the result of interactions of different environmental and human factors including the climate, the soil,…
The management and control of the balance of the wines, their levels of alcohol and acidity, is an issue for the wine…
Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or…
Montréal, September 16, 2015 – Lallemand is proud to announce that its Montréal yeast plant is celebrating its 100th year on September…
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