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International Cool Climate Wine SymposiumThe much-anticipated 2022 edition of the International Cool Climate Wine Symposium is quickly approaching (ICCWS 2022) and Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) is excited to welcome delegates from around the globe to the conference, taking place in Canada for the first time, July 17-21, 2022 Lallemand Oenology will sponsor the ICCWS […]
Jun 22, 2022
Tao PLATON receives the LALLEMAND BURSARY a second time! Congratulations Tao! We are delighted to announce that Tao Platon, student at the Institute of Masters of Wine, is the winner of the Lallemand Bursary for his outstanding essay on biogenic amines! This is the second time that Tao, technical director for Peninsula Vinicultores (PENÍNSULA — Vinicultores (peninsula.wine), has received the bursary. In 2019, he […]
Jun 22, 2022
Scott Laboratories receives the Sonoma/California Green Business CertificationAt the end of November 2021, the Petaluma facility of Scott Laboratories received the Sonoma/California Green Business certification. Due to the pandemic, Scott Laboratories didn’t get the actual certificate until the end of February 2022! The Sonoma Green Business certification allows Scott Laboratories to ensure that the company complies with environmental regulations in the areas […]
May 17, 2022
Lallemand Oenology at the 2022 Unified Wine and Grape SymposiumLallemand will be featuring new fermentation products at the Unified Wine and Grape Symposium from Jan. 25th to Jan. 27th, Cal Expo in Sacramento, California. The Lallemand Oenology booth 510 is located level 1 of the building together with Scott Laboratories booth (500). Please stop by and say hello! We will be happy to discuss […]
Jan 10, 2022
Scott Laboratories awarded “Best Place to Work” for 2021In September this year, Scott Laboratories, a company with which Lallemand Oenology has expanded partnership, was recognized by the North Bay Business Journal as one of the Best Places to Work for 2021 in the North Bay area, California, USA. The annual “Best Places to Work” list recognizes exceptional employers in the North Bay […]
Oct 19, 2021
Getting the most of your Cabernet varieties with a specific wine yeast nutrient STIMULA CABERNET™The Stimula™ range is expanding with Stimula Cabernet™, a custom made nutrient that will optimize the aromatic potential of Cabernet varieties. Stimula Cabernet™ is particularly rich in different nitrogen sources (especially small peptides), vitamins (biotin) and minerals (Magnesium, Zinc). Transporters of small peptides (dipeptides and tripeptides) have been identified through our research and collaboration and in […]
Oct 15, 2021
STIMULA SYRAH™ – Premium custom-made nutrition for selected wine yeastFrom the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids) and avoid sulfur off-flavors. Stimula Syrah™ is particularly rich in different nitrogen sources (peptides and free amino acids), specific vitamins (pantothenate, thiamine) and minerals adapted to Syrah, and similar varieties. As the uptake […]
Sep 27, 2021
LEVEL2 INITIA™ : Natural bioprotection from wine oxidation and contaminating microorganismsLEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne et du Vin). LEVEL2 INITIA™ is an innovative and complete bioprotection tool developed to face the challenges of reducing the use of SO2 in white and rosé prefermentative steps. LEVEL2 INITIA™ is the […]
Sep 7, 2021
LALLEMAND EXPERIMENTAL WINERIES We are glad to share our latest video that explores our Spanish R&D pilot wineries, where we continue to validate our original and innovative Lallemand Oenology products each year, in link with our Toulouse (France) laboratory, our research partners and our customers!
Sep 1, 2021
IMW – Webinar – Biogenic amines: the impact on wine sanitary status and qualityIMW Supporter Lallemand Oenology is hosting a webinar in collaboration with the Institute of Masters of Wine. The session will cover the topic of biogenic amines, its impact on wine quality and sanitary status. The presence of biogenic amines such as histamine, tyramine, putrescine and cadaverine in wine is becoming increasingly important to consumers […]
Jul 8, 2021