A New Wine Yeasts Study – Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
February 26, 2021
The positive impact of non-Saccharomyces yeast on the aromatic profile of wines… Read more
Masters of Wine students Emily Brighton and Lenka Davis win the 2021 Lallemand Bursary
February 23, 2021
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased… Read more
The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration
August 31, 2020
Proper wine yeast rehydration is necessary because grape must is a very hostile… Read more
ASEV Best Student Video Presentation Awards 2020
July 23, 2020
For some years now, Lallemand Oenology has been sponsoring 3 students… Read more
Level2 Laktia™ – the acidifying yeast
July 02, 2020
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more… Read more
POSTPONED Visionary Winemaking: from the vine to the consumer
May 06, 2021
Lallemand – Scott Laboratories are organizing an R&D Day in Portland, Oregon,… Read more
