For over 20 years, Lallemand Oenology has pioneered the use of non-Saccharomyces yeasts to help winemakers enhance aromatic complexity, improve mouthfeel, and protect wine quality.
Discover how species such as Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbrueckii are shaping the future of winemaking in this great article published in Wine Business Monthtly on November 1st, 2025
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