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Protecting white and rosé musts from oxidation and spoilageEarly must protection: a critical challenge for winemakers From harvest to pressing, grape must is highly vulnerable. Oxygen exposure, microbial contamination and mechanical harvesting can rapidly trigger oxidation and spoilage, especially in white and rosé winemaking. Many wineries are looking […]
Mar 10, 2026
No & Low Alcohol Wines – Biological ApproachesTools and Strategies to Support Quality and Balance Consumer demand for no and low alcohol wines continues to grow. Maintaining aroma, structure and balance in these wines requires a considered approach from the very start of fermentation. At Lallemand, we […]
Mar 3, 2026
Botrytis Vinification Guide – From Vineyard to BottlePractical Biological Solutions for Managing Botrytised Fruit Botrytis can present both opportunity and challenge. While noble rot can contribute complexity and concentration, uncontrolled infection often brings oxidation risk, laccase activity, microbial instability and fermentation difficulties. At Lallemand, we support winemakers […]
Mar 3, 2026
Break down the macromolecules that block filtration, before they block your day.Filtration is where “almost ready” wines go to either glide through… or punish your schedule. Many filtration headaches come from pectins, hemicelluloses and glucans, colloidal macromolecules that clog membranes, reduce flow, increase pressure, and force more cleaning cycles. LALLZYME FILTER™ […]
Feb 25, 2026
Does selected yeast erase terroir or standardise wines?Does selected yeast erase terroir? There is a persistent belief in the wine world: Using a selected yeast could standardise wines and blur regional identity. Pinot Noir, one of the most terroir-sensitive varieties, is an ideal model to test that […]
Feb 17, 2026
The origin of chitosan matters in wine productionRegulatory framework, analytical authentication and certified fungal origin Why chitosan origin is a critical issue in oenology Chitosan is today widely recognised as a valuable tool in modern winemaking, notably for the control of spoilage microorganisms and as part of […]
Jan 6, 2026
Improve the yield and the quality of your pressed mustsIn white wines, the management of the pre-fermentation stages is the key that opens the door to the subsequent actions and defines the quality and the success of the entire winemaking process. But not all grapes are the same. Each […]
Jul 15, 2025
Copper and wine fermentation: The copper effect on wine yeast and bacteriaAs the production of organic vineyards has increased globally, so too has the use of copper-based fungicides. Consequently, copper can be found throughout the vinification process, from the vineyard to the cellar. In vineyards where copper-based sprays are used, the […]
Jul 2, 2025
Enhance Wine Quality Naturally with LALLZYME™ EnzymesAt Lallemand Oenology, we understand that every step in the winemaking process matters. That’s why our LALLZYME™ enzyme range is designed to support winemakers in achieving optimal wine quality, together with an efficient winemaking process. Why Use Enzymes in Winemaking? Enzymes are powerful […]
Jun 30, 2025
Technical article: The sensory contribution of selected wine bacteriaLallemand has extensive expertise in bacteria, particularly in the development, production, and marketing of microorganisms for various industries. Lallemand is a leader in fermentation and microbial solutions, with a focus on various applications such as food production (dairy, meat, plant-based), winemaking, […]
Jun 24, 2025