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BactilessTM

BactilessTM is a 100% natural non-GMO and non-allergenic biopolymer from fungal Aspergillus niger origin which helps to control the bacteria population in wines. BactilessTM helps to lower the viable acetic and lactic bacteria population. This product however does not affect the yeast population. Its antibacterial effect can be enhanced with the use of SO2, but does not replace it.
Recommended dosage varies from 20 g/hl – 50 g/hl in cases of very high contamination. A minimum contact time of 10 days is needed. After treatment, rack the wine from its lees.

Bactiless TDS

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Lalvigne® - Grow your wine

The first directed research towards viticulture within the Lallemand group started in 2006, with first filed trials in Spain during 2011.  International trials followed in 2012 with a patent request in 2013.  During 2014, the Lalvigne® range of products was launch in the Northern Hemisphere.  The Southern Hemisphere followed in 2016.  At this point in time these products are tested and used in well over 25 countries on more than 70 grape varieties.  Also more than 25 scientific papers were already published in this field.  Take time to read through the Lalvigne® catalogue and familiarise yourself with more of the details on these exciting new and innovative products

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Lalvin ICV OKAY®

The new wine yeast, Lalvin ICV OKAY®, received a Citation Award in the category of Innovation from SITEVI 2013. Lalvin ICV OKAY ® is the result of a collaborative study between the scientific INSTITUT COOPERATIF DU VIN ICV Group, Lallemand, SupAgro and INRA Montpellier. The innovation is based on successive backcrosses between an excellent fermenting kwine yeast and a yeast with very low production of sulfur compounds such as H2S. The resulting Lalvin ICV OKAY ® yeast combines reliable fermentation performance and very low production of SO2, H2S and acetaldehyde. Lalvin ICV OKAY ® is recommended for aromatic white and rosé wines, ensuring low levels of volatile acidity, promoting aromatic esters and bringing freshness and balance in the mouth. SITEVI 2013 is an international exhibition for the Vine-Wine, Fruit-Vegetable and Olive producers. It will take place from Tuesday 26 to Thursday 28 November 2013 at the Montpellier Exhibition Centre, France

NO BRETT INSIDE™

A natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). NO BRETT INSIDE™ has been shown to reduce Brettanomyces populations from 3 x 105 cells/mL to zero after 10 days of treatment. NO BRETT INSIDE™ has been approved for continual use in South Africa.

UVAFERM EXENCE®: An explosion of aromas for white and rosé wines

In collaboration with the Institute for Wine Biotechnology in Stellenbosch, South Africa, Lallemand is proud to introduce Uvaferm Exence®, a new wine yeast obtained through natural crossing. Developed for such high aromatic-potential grape varietals as Sauvignon Blanc, this wine yeast unleashes an explosion of aromas. Uvaferm Exence® wine yeast has shown excellent results with grape varietals for white and rosé wines that are highly aromatic or have high thiol potential. The resulting wine has a richly aromatic nose full of lively exotic and citrus fruit. The fruit is expressive, with a textured palate and real richness, depth and concentration of flavour. Many winery trials have shown a clear preference for wines fermented with Uvaferm Exence® compared to other thiol-releasing yeasts. For example, in trials carried out in France on Sauvignon Blanc, the results showed a significant impact on the revelation and conversion of volatile thiols, and therefore on the levels of 3-MHA and, consequently, the citrus and passion fruit notes, as well as on the high levels of ethyl esters, bringing out a strong expression of fruity and floral notes, and high aromatic intensity. Other varietals fermented with this wine yeast, including Colombard, Grenache Blanc, Chardonnay, Grenache Gris and Verdejo, showed similar results, with high levels of aromatic compounds. Uvaferm Exence® is particularly well adapted for white and rosé wine fermentation conditions such as low temperature and low turbidity. Furthermore, this wine yeast is recognized for producing low final levels of volatile acidity and low levels of SO2.