We are pleased to announce that LalVigne™ Aroma and LalVigne™ Mature have renewed their Ecocert and NOP certifications and that organic vine-growers…
With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast…
Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tao Platón as the winner…
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…
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