The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that…
The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1…
We are very pleased to sponsor the Top Still Wine Trophy for the 2020 WineGB Awards. In replacement of its…
For some years now, Lallemand Oenology has been sponsoring 3 students in Enology and 3 in viticulture at the American Society…
Lallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the…
The non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing…
Lalvin Persy™ has a unique property in that it will not produce any SO2 nor acetaldehyde during alcoholic fermentation, and also, non-perceptible…
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
From the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids)…
Lallzyme Cuvée Blanc™ is a special formulation with high pectinases activities and very specific maceration activities that is able to extract aroma…
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