We develop visionary microbiological solutions from vine to wine

Each year, we are thrilled to support and celebrate the achievements of outstanding students in oenology presenting at the ASEV annual conference This year, the awarded students are: In the picture, Gordon Specht, our area manager for North America, poses proudly with Mega and Matt, both present at the award ceremony. We are proud to […]

Natural Solutions for Low SO2 Wines: Managing fermentation with specific yeasts preventing acetaldehyde production  Our series on Low SO2 wines today explores the fermentation management and highlights a key strategy: How to reduce the production of by-products such as acetaldehyde (SO2 binding) and H2S (wine defects, rotten-egg aroma) during alcoholic fermentation. 🏆 Our innovative and patented […]

On Oct 4th @Viwe Tyibilika brilliantly defended his thesis entitled “Exploring the management of redox status in wine yeast species: impact on the production of aromatic compounds” at the University of Stellenbosch. This thesis, co-financed by Lallemand Oenology and SA Wine, was carried out as part of a collaboration between the UMR Sciences pour l’œnologie, […]

An interview was published in La Prensa del Rioja with our colleague, José Maria Heras, director of application (oenology).  It highlighted several of our milestones, including our 50-year anniversary of the production of active wine dry yeast, revolutionising winemaking as well as our 35 years of malolactic fermentation experience. The interview also touches on our […]