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2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly
Apr 12, 2017

2017 Lallemand Oenology Bursary awarded to Masters of Wine student Elizabeth Kelly

The Institute of Masters of Wine and Lallemand are delighted to announce that Elizabeth Kelly, from the U.K. , has won the 2017 Lallemand Bursary. As part of the prize, […]

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Mar 20, 2017

Australia/New Zealand Vintage 2017 – recommendations to manage high acidity, low sugars wines

High malic acid concentrations are being encountered for the 2017 vintage in Australia and  New Zealand. (i.e. > 3 g/L, up to 4-5 g/L), and this is also accompanied with […]

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Mar 9, 2017

Lallemand bacteria are easy to use and easy to live with!

Malolactic fermentation is a process of utmost importance in order to ensure good quality wines, but is sometimes neglected. Don’t be the once compromising on the quality of your wine. […]

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Mar 8, 2017

New Zealand harvest – Lallemand is ready for the 2017 vintage for all your wine fermentation needs

We have just commenced the 2017 vintage, and the team at Lallemand Oenology and CAL are ready to support and help you through the harvest and wine fermentation period. Lallemand Oenology […]

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Mar 2, 2017

Oenomag – 2017 version 1.

Take time to read the first version of our Oenomag magazine for 2017. Familiarise yourself with new and exciting developments from our research and development division. Oenomag version 1 for […]

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Feb 26, 2017

CHALLENGING WEATHER CONDITIONS = CHALLENGING FRUIT AND WINE FERMENTATIONS

Many wine regions are experiencing a high disease pressure year with delayed fruit ripeness. First and foremost fruit of this type is often picked before optimal sugar-acid balance to avoid […]

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Feb 21, 2017

Lallemand, the ICV France, INRA Montpellier and SupAgro Montpellier joined forces in developing a new and innovative technique that reduces production of sulphur levels in wine yeast.

Lallemand and collaborating partners developed a new and innovative process called QTL in order to have wine yeast produced less SO2, H2S as well as acetaldehyde. All these aspects together […]

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Feb 10, 2017

Lallemand Suid-Afrika ʼn deelnemer aan Breedekloof wingerdblokkompetisie se Vinpro boeredag verrigtinge.

Lallemand Suid-Afrika was ʼn deelnemer aan die Vinpro boeredag verrigtinge van die Worcester-Breedekloof streek. Gedurende die geleentheid wat by Daschbosch kelder aangebied is, het Piet Loubser van Lallemand Suid-Afrika afgevaardigdes […]

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More acidity, more balance with the new wine yeast IONYS™
Jan 20, 2017

More acidity, more balance with the new wine yeast IONYS™

The new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation […]

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Lallemand Australia is ready for the 2017 vintage for all your wine fermentation needs
Jan 19, 2017

Lallemand Australia is ready for the 2017 vintage for all your wine fermentation needs

We have just commenced the 2017 vintage, and the team at Lallemand Oenology are ready to support and help you through the harvest and wine fermentation period. Lallemand Oenology has furthered […]

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LALLEMAND Inc.
is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing of yeasts and bacteria.