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Discover our new brochure on Wine Yeast Fractions Leading the Way in Innovative Yeast Fractions Production! As pioneers in wine yeast selection and microbiology specialists, we have developed strong expertise in producing innovative yeast fractions from Saccharomyces and non-Saccharomyces strains. Our 7 specialised production processes allow us to […]

Lallemand Honored with the 2025 Green CEO Award for Sustainable Leadership We are proud to announce that Lallemand has been recognized as a laureate of the 2025 Green CEO Award, a prestigious honor that celebrates Quebec-based leaders and companies committed to ecological transition and sustainable innovation. This award highlights our integrated approach to sustainability, […]

New IVES article: Application of Turbiscan Lab® to study the mechanism of red wine fining with a specific yeast protein extract A recent study published in Colloids and Surfaces A: Physicochemical and Engineering Aspects explores the fining mechanism of red wine using a specific yeast protein extract (YPE). This research compares YPE with traditional gelatine, highlighting the unique benefits of YPE in wine […]

Technical Article: Specific bioprotection against Brettanomyces ABSTRACT LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the specie Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production. LEVEL2 SALVA™ produces the specific Brettanomyces Inhibition Factor Spkt1, which disrupts the […]

Annual South African Wine Summit 2025 SA Wine recently hosted the annual wine summit on the campus of the University of Stellenbosch with a central theme – “Lead the Future – let’s build wine brands in a changing world….” Various speakers took part, including from SA […]

Acceleration Life-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. […]

Ageing The ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. […]

Aromas: esters The majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain […]

Aromas: thiols and terpenes Thiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, […]

Bioacidification Global warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance […]