The wine terroir is commonly defined as the result of interactions of different environmental and human factors including the climate, the soil,…
The management and control of the balance of the wines, their levels of alcohol and acidity, is an issue for the wine…
Lallemand Oenology contributed yeast related materials for the UC Davis Biodiversity Museum Day exhibits. The event was a smashing success: Over 800 visitors…
Lallemand is proud to announce that its Montréal yeast plant is celebrating its 100th year on September 19, 2015. Located in the…
Lallemand congratulates Jennifer Kelly of Brock University for winning the Best Student Presentation Award, for her talk entitled, “Appassimento Wine in Ontario:…
London, 7 September 2015 – The Institute of Masters of Wine announced today that a record number of 19 candidates has passed…
LalVigne® is a new product line from Lallemand’s worldwide research and development network. It provides new, innovative and natural options to viticulturists…
Developed through the MBR® process, O-MEGA™ is a secure and effective strain that tolerates low pH or high alcohol conditions, and is…
The Institute of Masters of Wine and Lallemand are delighted to announce that Daniela Shelton, from London, has won the…
The ninth qualitative confrontation of the world’s best Syrah/Shiraz wines held on May 20-22, 2015 at the Château d’Ampuis in the village…
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