LALLEMAND EXPERIMENTAL WINERIES
We are glad to share our latest video that explores our Spanish R&D pilot wineries, where we continue to validate our…
We are glad to share our latest video that explores our Spanish R&D pilot wineries, where we continue to validate our…
Lallemand Oenology has been sponsoring the Best Student Presentation Awards from the American Society for Enology and Viticulture (ASEV) for 30 years…
IMW Supporter Lallemand Oenology is hosting a webinar in collaboration with the Institute of Masters of Wine. The session will cover the…
Lalvin ICV SunRose™ is a selected wine yeast isolated from nature and specifically recommended for rosé wines that are red fruit focused.…
LEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne…
May 11, 2021 11:00 AM Pacific Time Scott Labs is the leader in enological innovation, driving research to create new, science-backed solutions…
The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing…
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