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Lallemand Oenology Supports Oenoppia’s Launch of Wine-Ingredients.com As a member of Oenoppia, Lallemand Oenology supports the launch of wine-ingredients.com, a global resource dedicated to oenological ingredients and their role in wine quality, in the context of wine labelling regulations in Europe. This new platform offers: Available in […]

New OIV resolution about chitosan origin The OIV has recently taken a big (and very welcome) step toward clearer, tougher authentication of chitosan origin in winemaking. With Resolution OIV-OENO 728-2025, the International Organisation of Vine and Wine formally introduces a new analytical approach to prove whether […]

Protecting white and rosé musts from oxidation and spoilage Early must protection: a critical challenge for winemakers From harvest to pressing, grape must is highly vulnerable. Oxygen exposure, microbial contamination and mechanical harvesting can rapidly trigger oxidation and spoilage, especially in white and rosé winemaking. Many wineries are looking […]

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 […]

Enzymes in winemaking: a key lever for quality and sustainability Enzymes 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 […]

Enzymes in winemaking: supporting quality and sustainability – an AMFEP, Oenoppia and CEEV perspective Enzymes are essential tools in modern winemaking, contributing to both wine quality optimisation and more sustainable production practices. As highlighted in a recent article published by AMFEP, Oenoppia and CEEV, enzymes support key oenological processes from grape processing to wine […]

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 […]

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 […]

Low SO2, low H2S and low acetaldehyde wine yeasts What 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 […]