Latest news

Jun 17, 2019

Major success of the first international Lallemand Oenology Wine Yeast School (WYS) in Lisboa

With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast…

The XXIX Entretiens Scientifiques Lallemand explores the new biological tools available to winemaker
May 9, 2019

The XXIX Entretiens Scientifiques Lallemand explores the new biological tools available to winemaker

Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around…

Master of Wine student Tao Platon wins the 2019 Lallemand Bursary
May 2, 2019

Master of Wine student Tao Platon wins the 2019 Lallemand Bursary

The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tao Platón as the winner…

Wine Bacteria Under Investigation Vol. 4: Biocontrol Agents Against Brettanomyces
May 2, 2019

Wine Bacteria Under Investigation Vol. 4: Biocontrol Agents Against Brettanomyces

Our newest Bacteria Under Investigation article is out. Learn more about biological control of Brettanomyces! Wine Bacteria UI #4 ENG    

Sign up for our new North American Wine Chat Newsletter
Apr 23, 2019

Sign up for our new North American Wine Chat Newsletter

Click this link to sign up for our new Wine Chat Newsletter (North American edition)! This newsletter will be published approximately once…

RESKUE: Specific inactivated yeast with highly adsorptive properties for treating stuck fermentations
Jan 9, 2019

RESKUE: Specific inactivated yeast with highly adsorptive properties for treating stuck fermentations

RESKUE: A new selected wine yeast cell-wall to adsorb fermentation inhibitors. Grape must composition may have inhibiting toxic compounds that affect yeast…

Dec 17, 2018

New Protocol for Restarting Stuck Malolactic Fermentations

Lallemand Restarting Stuck Malolactic Fermentation New Protocol Our new protocol for restarting stuck or sluggish malolactic fermentations utilizes some of Lallemand’s most…

Dec 13, 2018

New Protocol for Restarting Stuck Alcoholic Fermentations

Lallemand Restarting Stuck Alcohol Fermentation New Protocol Our new protocol for restarting stuck or sluggish primary fermentations utilizes two of Lallemand’s newest…

Oct 10, 2018

OptiMUM Red: Fermenting positive effects on color, moutfeel and fruitiness

Development of a new, innovative, specific yeast autolysate to improve the quality of red wine: Article OptiMUM Red

Sep 13, 2018

New Wine Bacteria Under Investigation, Vol. 3

Click the link below to see our latest news and innovation on wine bacteria, “Wine Bacteria Under Investigation – Volume 3.”  …