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Lallemand bacteria plant based in Saint-Simon, France, has achieved ISO 14001 Certification Lallemand integrates environmental, social, and governance (ESG) values into its business conduct. Among many initiatives of our company, we are glad to share that Lallemand French bacteria production plant located in Saint-Simon, near Aurillac, has just achieved an ISO 14001 certification, thus confirming […]

Understanding and Managing Wine Oxidation Oxidation is a natural process in winemaking where contact with oxygen plays a crucial role. This reaction can significantly influence the character and quality of wine. When handled carefully, oxidation can improve the complexity and depth of a wine. It […]

New technical article about wine oxidation available We are glad to share our latest technical article that provides an update on wine oxidation and how biological solutions reduce oxidative risk in the early stages of winemaking. This paper also discusses the preservation of wine quality after fermentation, […]

Leading the Way in Innovative Yeast Fractions Production An unrivalled expertise in wine yeast selection and wine yeast fractions production As pioneers in wine yeast selection and microbiology specialists, we have accumulated extensive expertise in yeast biodiversity exploration. Our large and diverse wine yeast culture collection serves as […]

Join us at Eastern Wineries Trade Show Save the date: On March 25-27, Lancaster, Pennsylvania, EASTERN WINERY EXPOSITION offers 3 days of seminars and networking about viticulture, enology and wine marketing . We’ll be joining our long-time partner Scott Labs on Booth 23 and will be glad […]

Discover our new brochure on Wine Yeast Fractions Leading the Way in Innovative Yeast Fractions Production! As pioneers in wine yeast selection and microbiology specialists, we have developed strong expertise in producing innovative yeast fractions from Saccharomyces and non-Saccharomyces strains. Our 7 specialised production processes allow us to […]

Acceleration Life-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. […]

Ageing The ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. […]

Aromas: esters The majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain […]

Aromas: thiols and terpenes Thiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, […]