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…
Sauvy™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with this wine yeast show typical…
The Institute of Masters of Wine (IMW) and Lallemand are pleased to announce Master of Wine students Teresa Cenedilla and Florencia Gomez as the…
Lallemand is considered an essential industry, supplying yeasts and bacteria for many foods, beverages, health and agricultural applications. The renewed interest in…
At Lallemand, we take the well-being of our customers, partners, employees and their family at heart. We have established measures in…
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