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Malolactic Fermentation Workshop: 9 October 2024 Meet our guest speakers Dr Sibylle Krieger-Weber – R&D, Lallemand Oenology Sibylle obtained her PhD in 1989 with her dissertation entitled “Malolactic Starter Culture Preparations for Induction of MLF in Wine. She joined Lallemand in 1999 where she was the manager for bacteria R&D for 25 years. As the Lallemand wine bacteria in-house expert, she […]

1-STEP™ process

35th anniversary of bacteria For over three decades, our commitment to quality and innovation has shaped the world of winemaking, also through our knowledge in the production of selected wine bacteria. Our Journey Begins It all started in St-Simon, France, in 1988, where Lallemand acquired the bacteria plant, right at the heart of the Auvergne region. With enthusiasm and […]

Wine Bacteria Under Investigation n°9: ML PRIME™: The unequalled, unrivalled wine bacteria In this Wine Bacteria Under Investigation n°9, we explain and detail the characteristics and benefits of our wine bacteria ML PRIME™, 100% pure lactiplantibacillus plantarum, and demonstrate why it is unique amongst all the other selected wine bacteria in the market. ML PRIME™ is very efficient at conducting ultra-fast malolactic fermentation (MLF), with no lag […]

Lallemand Oenology sponsors IVAS 2024 Lallemand Oenology is pleased to announce its participation in the International Society of Viticulture and Enology (IVAS) congress that will take place from July 9th to July 12th at UC Davis, California. Don’t miss the presentations from our experts: To register: In Vino Analytica Scientia – Choose Registration (eventscloud.com) Complete program: https://ivas2024.wixsite.com/ivas2024

Exploring non-Saccharomyces universe The word “non-Saccharomyces” hides in fact a tremendous diversity of species and strains inside each species, with unique characteristics and features for each one. Exploring and understanding their individual potential and benefits for winemakers has been and still is one the main focuses of Lallemand Oenology. Apart from exploring and selecting new strains, mastering their […]

The use of direct inoculation yeast is less effective and safe than rehydrated yeast Since the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]

Which compounds are effective during yeast rehydration?Have you ever wondered what does specifically happen during yeast rehydration and how this can make a difference between a good or bad fermentation? Read the answers from the yeast’s point of view in our new format : a Journey into Deeper Understanding Learn why sterols are the only essential nutrients during this crucial stage […]

5 new Masters of Wine Congratulations to all the new Masters of Wine on reaching this incredible milestone! Your hard work, dedication, and perseverance have paid off, and at Lallemand Oenology we celebrate your achievements. We are ever so proud to be a sponsor of the Institute. A special shout out to Tone Veseth Furuholmen MW for her research paper […]

Using thiols to make red wines more drinkable Red grape varieties can release thiols, as evidenced by various studies. Their extraction results in wines with fresher, fruitier profiles. Many of us associate volatile thiols with sauvignon blanc, manseng, riesling or colombard. Fewer of us associate them with red wine. Yet thiol precursors are much more frequent in red varietals than could be expected. […]