The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…
Yeast-derived reduced Glutathione: A strategy for oxidation management & Aromatic Longevity. Glutastar™ can protect wine aroma compounds and wine from oxidation during…
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
Lalvigne™ Mature is a tool to help vine-growers advance and improve phenolic maturity in grapes. Lalvigne™ MATURE: New, innovative tool for viticulturists…
For some years now, Lallemand Oenology has been sponsoring 3 students in Enology and 3 in viticulture at the American Society…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine students Teresa Cenedilla and Florencia Gomez as the…
Lallemand is considered an essential industry, supplying yeasts and bacteria for many foods, beverages, health and agricultural applications. The renewed interest in…
At Lallemand, we take the well-being of our customers, partners, employees and their family at heart. We have established measures in…
From January 30th to February 1st 2020, AUSTRO VIN , the Austrian leading trade fair for viniculture, fruit growing, cellar technology and marketing …
Some markets are looking for white wines rich in diacetyl that will give white wines “buttery” notes of great complexity. Because of…
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