Latest news

Lallemand Oenology Australia – finalist for the WISA Impact Award
Sep 21, 2017

Lallemand Oenology Australia – finalist for the WISA Impact Award

Lallemand Australia is delighted to announce that it has been chosen as a finalist for the Wine Industry Impact Award in the Winemaking…

Lallemand wins The New Technology  Simei 2017 with Malotabs™ for malolactic fermentation
Jul 18, 2017

Lallemand wins The New Technology Simei 2017 with Malotabs™ for malolactic fermentation

Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring…

Wine Yeast – Natural solutions that add value to the world of winemaking
Jun 20, 2017

Wine Yeast – Natural solutions that add value to the world of winemaking

For over 40 years, Lallemand Oenology has been selecting natural,  reliable and efficient wine yeasts. Our aim is to help winemakers, all…

New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use
May 9, 2017

New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use

  Challenging harvest in New Zealand This vintage has presented numerous challenges for winemaking in New Zealand; particularly sugar and flavor ripeness.…

2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly
Apr 12, 2017

2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly

The Institute of Masters of Wine and Lallemand are delighted to announce that Elizabeth Kelly, from the U.K. , has won the…

Mar 20, 2017

Australia/New Zealand Vintage 2017 – recommendations to manage high acidity, low sugars wines

High malic acid concentrations are being encountered for the 2017 vintage in Australia and  New Zealand. (i.e. > 3 g/L, up to…

Mar 8, 2017

New Zealand harvest – Lallemand is ready for the 2017 vintage for all your wine fermentation needs

We have just commenced the 2017 vintage, and the team at Lallemand Oenology and CAL are ready to support and help you…

Feb 26, 2017

CHALLENGING WEATHER CONDITIONS = CHALLENGING FRUIT AND WINE FERMENTATIONS

Many wine regions are experiencing a high disease pressure year with delayed fruit ripeness. First and foremost fruit of this type is…

More acidity, more balance with the new wine yeast IONYS™
Jan 20, 2017

More acidity, more balance with the new wine yeast IONYS™

The new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity…

Lallemand Australia is ready for the 2017 vintage for all your wine fermentation needs
Jan 19, 2017

Lallemand Australia is ready for the 2017 vintage for all your wine fermentation needs

We have just commenced the 2017 vintage, and the team at Lallemand Oenology are ready to support and help you through the…