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Low SO2, low H2S and low acetaldehyde wine yeastsWhat 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 […]
May 13, 2026
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 […]
May 12, 2026
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 […]
Mar 31, 2026
Enzymes in winemaking: a key lever for quality and sustainabilityEnzymes 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 […]
Mar 13, 2026
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 […]
Mar 11, 2026
Protecting white and rosé musts from oxidation and spoilageEarly 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 […]
Mar 10, 2026
Does selected yeast erase terroir or standardise wines?Does selected yeast erase terroir? There is a persistent belief in the wine world: Using a selected yeast could standardise wines and blur regional identity. Pinot Noir, one of the most terroir-sensitive varieties, is an ideal model to test that […]
Feb 17, 2026
The origin of chitosan matters in wine productionRegulatory framework, analytical authentication and certified fungal origin Why chitosan origin is a critical issue in oenology Chitosan is today widely recognised as a valuable tool in modern winemaking, notably for the control of spoilage microorganisms and as part of […]
Jan 6, 2026
Improve the yield and the quality of your pressed mustsIn white wines, the management of the pre-fermentation stages is the key that opens the door to the subsequent actions and defines the quality and the success of the entire winemaking process. But not all grapes are the same. Each […]
Jul 15, 2025
Copper and wine fermentation: The copper effect on wine yeast and bacteriaAs the production of organic vineyards has increased globally, so too has the use of copper-based fungicides. Consequently, copper can be found throughout the vinification process, from the vineyard to the cellar. In vineyards where copper-based sprays are used, the […]
Jul 2, 2025