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Malolactic Fermentation Workshop: 9 October 2024 Meet our guest speakers Dr Sibylle Krieger-Weber – R&D, Lallemand Oenology Sibylle obtained her PhD in 1989 with her dissertation entitled “Malolactic Starter Culture Preparations for Induction of MLF in Wine. She joined Lallemand in 1999 where she was the […]

1-STEP™ process

Lallemand Oenology sponsors IVAS 2024 Lallemand Oenology is pleased to announce its participation in the International Society of Viticulture and Enology (IVAS) congress that will take place from July 9th to July 12th at UC Davis, California. Don’t miss the presentations from our experts: To […]

Thiols in red wines?Red thiols in wine, what do we talk about? Research has highlighted the ability of red grape varieties to release thiols. Extracting them produces fresher, fruitier wines.While many of us associate volatile thiols with Sauvignon Blanc, Mansengs, Riesling and Colombard, […]

Biological solutions to control contaminants in wine Managing the risk associated with microbial spoilage is a key point throughout the life of a wine. This Under Investigation edition will explain the mode of action and the efficiency of our chitosan-based products, 100%-natural, biodegradable, non-GMO and non-allergenic. The […]

The use of Lallzyme enzymes during the production of cider Lallemand’s pectolytic enzymes, LALLZYME Cider L® and LALLZYME Fruit®, are adapted to apple cidercultivars and to different process conditions. They are used to breakdown pectins with their pectolytic activity to obtain more juice from the apple processing, help with the […]

More aromatic expression in white wines with Lallzyme Beta™Volatile aroma compounds such as terpenes and norisoprenoids (floral and fruity) are present in grapes as odourless glycosides (aroma compound bound to sugar molecules). Release of the aroma compounds byglycosidases and impact on white wines are described in this Under […]

Impact of skin maceration with Lallzyme Cuvée Blanc – Under Investigation Maceration enzymes are used for skin maceration of different varieties to extract as muchas the grapes have to offer. Recent studies on maceration enzymes and their impact on thiols of Sauvignon Blanc is summerised in this Under Investigation.

Lallemand bacteria plant based in Saint-Simon, France, has achieved ISO 14001 Certification Lallemand integrates environmental, social, and governance (ESG) values into its business conduct. Among many initiatives of our company, we are glad to share that Lallemand French bacteria production plant located in Saint-Simon, near Aurillac, has just achieved an ISO 14001 certification, thus confirming […]

Understanding and Managing Wine Oxidation Oxidation is a natural process in winemaking where contact with oxygen plays a crucial role. This reaction can significantly influence the character and quality of wine. When handled carefully, oxidation can improve the complexity and depth of a wine. It […]