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…
Come see Dr. Eveline Bartowsky of Lallemand Australia present during the Industry Seminar, “Using Malolactic Bacteria as a Driver for Red Wine…
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…
The Institute of Masters of Wine and Lallemand are delighted to announce that Elizabeth Kelly, from the U.K. , has won the…
Understanding the biodiversity of wine microorganisms during fermentation is essential to control the production of quality wine. At the XVIth Entretiens Scientifiques…
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