Winemaking tools

Distinct flavor contributors

Malolactic bacteria possess the ability to affect wine in a positive way, both texturally and sensorially.  Of the many fermentation-derived volatile compounds that contribute to wine aroma and flavor, the ester profile is of major importance for fruity sensory properties and overall quality of wine. To read more, please follow the link below

Wine-Sensory-Reds (1)

Our wine bacteria benefit from the highest quality production skills and facilities!

As a specialist producer of lactic acid bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We  grow bacteria for a very wide variety of applications, including for winemaking. We even have a dedicated wine bacteria production plant and team based in St-Simon,  France.

After 30 years of continuous improvement and  investment, we haves the  expertise  to supply over 35  active freeze-dried wine bacteria to use in wine. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation in wine.

Our  7 different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.

We  guarantee that our wine bacteria are traceable and OIV compliant, perform well for malolactic fermentation, and are easy-to-store (3-year shelf life).   All this to optimize  your wine potential.

The following products have been approved by OMRI as acceptable for use in certified organic food products.

Organiese tabel

Lallemand is pleased to invite you to take a virtual tour of its ultra modern bacteria production facility located in St Simon (France). Using the most advanced technologies for the bacteria production and packaging in accordance with the quality standards.