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Glutastar™ The specific inactivated yeast naturally rich in the highest guaranteed glutathione level for the best anti-oxidant activity.For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer preservation of thiols and esters when added to the grapes or the must at the earliest stage in […]
Jun 25, 2020
Stimula Syrah™ – Customized nutrition for wine yeast for the fermentation of SyrahFrom 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), […]
Jun 16, 2020
Lallzyme Cuvée Blanc™ : Efficient maceration and high aromatic impactLallzyme Cuvée Blanc™ is a special formulation with high pectinases activities and very specific maceration activities that is able to extract aroma precursors (thiols, terpenes, norisoprenoides) with a soft and very selective action on other skin compounds. Lallzyme Cuvée Blanc™ […]
Jun 12, 2020
Sauvy™ – for optimal expression of varietal thiol aromasSauvy™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with this wine yeast show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. Sauvy™ also favors refreshing […]
Jun 8, 2020
LAKTIA™ wins the 2020 AUSTROVIN prizeFrom January 30th to February 1st 2020, AUSTRO VIN , the Austrian leading trade fair for viniculture, fruit growing, cellar technology and marketing took place in Tulln, Austria. This wine fair is organized every two years. Lallemand GmbH, our Austrian team, […]
Mar 5, 2020
SILKA™ a new wine bacteria to produce silky red wines.With this new bacteria isolated in Rioja (Spain), Lallemand Oenology, expands its range of selected natural wine bacteria which also share the capacity to contribute to the sensory profile of red wines. Naturally suited to the warm climate wine conditions, […]
Aug 20, 2019
A new article showing the impact of the wine bacteria VP41 on diacetyl production in wineAn article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice […]
Aug 27, 2018