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Enzymes in winemaking: supporting quality and sustainability – an AMFEP, Oenoppia and CEEV perspectiveEnzymes are essential tools in modern winemaking, contributing to both wine quality optimisation and more sustainable production practices. As highlighted in a recent article published by AMFEP, Oenoppia and CEEV, enzymes support key oenological processes from grape processing to wine […]
Mar 13, 2026
How to stop Brettanomyces before it starts: early bioprotection with LEVEL² SALVA™Brettanomyces often starts earlier than winemakers think When winemakers think about Brettanomyces, they often think about barrel ageing, post-malolactic fermentation, or wines already showing volatile phenol defects. But in reality, Brett contamination can begin much earlier, sometimes even before the […]
Mar 31, 2026
Oenologists’ Morning at The Oenologues de Bordeaux AssociationOenologists’ Morning at The Oenologues de Bordeaux – Association LEVEL² SALVA™ – Extroadinary Discovery! 🍇Brilliant presentation by Professor Benoît Divol! A big thank you to the Oenologues de Bordeaux – Association! On March 20th, the Oenologists’ Morning was held. This […]
Apr 7, 2026
Annual Oenology Technical Meeting: Île des Embiez Lallemand Oenology’s team gathered on Île des Embiez, in the south of Provence, for our annual technical meeting, three inspiring days of learning, debate, and collaboration held from April 14–16. 📍🍇 Around 100 colleagues from over 15 countries came together […]
Apr 23, 2026
How are our Active Dry Yeasts (ADY) for winemaking produced? Watch the video to discover what happens before your fermentation even begins. Discover the production process of our wine yeasts, from the strain to the vacuum-sealed sachet. Behind every successful fermentation, there is much more than a simple sachet. At Lallemand Oenology, producing a […]
May 12, 2026
Low SO2, low H2S and low acetaldehyde wine yeastsWhat are the benefits for winemakers? Technical benefits Lower production of: Sensory benefits Why do wine yeasts influence SO₂, H₂S and acetaldehyde levels? Wine yeasts are not neutral fermenters. Choosing the right yeast is therefore a strategic decision, not just […]
May 13, 2026
Wine Blast partners with Lallemand OenologyFaced with climate change, sustainability targets, rising costs and shifting consumer tastes, the wine sector needs new tools to put winegrowers and winemakers back on the front foot. As Susie and Peter explore in this episode, microorganisms now offer concrete, […]
May 27, 2026