For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer…
Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tao Platón as the winner…
A research project on consumer preference of different Sauvignon Blanc styles, carried out by Master of Wine student and Co-op wine buyer, Sarah Benson, Lallemand,…
An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a…
Lallemand’s second international Wine Yeast Nutrition School just finished in the beautiful city of Bordeaux, France. Well over sixty international guests and…
The Saint-Simon bacteria production plant has successfully transitioned to the new version of ISO 9001:2015 standard in its follow-up audit last November.…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine student Tufi Meyer as the winner…
Lallemand Oenology is one of the four winners of “New Technology SIMEI 2017” , presented to process and product innovations that can bring…
For over 40 years, Lallemand Oenology has been selecting natural, reliable and efficient wine yeasts. Our aim is to help winemakers, all…
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