Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24…
GLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against…
MBR Process Direct Inoculation #Innovation #Microbiology #Fermentations Theme in the spotlight during the very first Lallemand Screen Tour, the choice of the selected wine…
Wine Yeast Under Investigation #3 The initial microbial population present in grape must is very diverse. During the early stages of alcoholic…
Managing oxidative risk Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing,…
Managing Oxidative Risk We have seen in Part I of Managing oxidative risk with biological tools how to fight #oxidation in must…
Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at…
The GlutaStar Journey Our video retraces the history of our latest glutathione-rich inactivated yeast, Glutastar, developed to protect white and rosés #musts and #wines from oxidation while reducing…
NoBrett Inside Brettanomyces bruxellensis constitutes a permanent threat to the quality of wines. These wine alteration yeasts can develop in difficult environments…
Product Catalogue 2021 / 2022 Katalogus 2021 2022 reduced The latest Lallemand SA product Catalogue is available, ask you sales representative…