A research project on consumer preference of different Sauvignon Blanc styles, carried out by Master of Wine student and Co-op wine buyer, Sarah Benson, Lallemand,…
All winegrowers face the harvest challenge of achieving phenolic and oenological maturity at the same time. Application of LalVigne® has been shown…
An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…
The new ARC Training Centre for Innovative Wine Production in Australia at the University of Adelaide’s Waite campus along with partner organizations …
Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
Each vintage presents different challenges for wineries and flotation is no exception. Vintage conditions and fruit ripeness/ maturity, change the colloidal composition…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…
Lallemand Oenology is honored to win the Wine Industry Impact Award (winemaking partnered by DW Fox Tucker Law) last October 19, 2017. The…
Lallemand Oenology Australia is expanding its range of wine bacteria with a new Australian isolate, from research done at the AWRI. The…
Wine microbiology and fermentation is a rich and fascinating area crucial to wine quality and subject to many developments. In today’s world…
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