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…
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…
Lallemand Australia is delighted to announce that it has been chosen as a finalist for the Wine Industry Impact Award in the Winemaking…
Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring…
For over 40 years, Lallemand Oenology has been selecting natural, reliable and efficient wine yeasts. Our aim is to help winemakers, all…
Challenging harvest in New Zealand This vintage has presented numerous challenges for winemaking in New Zealand; particularly sugar and flavor ripeness.…
The Institute of Masters of Wine and Lallemand are delighted to announce that Elizabeth Kelly, from the U.K. , has won the…
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