Interview of José-Maria Heras, technical director

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 R&D that led to pioneering natural solutions, maximising grape potential, and reducing chemical use. With processes like YSEO® for yeast and MBR® for bacteria, Lallemand Oenology helped wine quality and stability.

Being a trailblazer in different techniques such as co-inoculation, yeast rehydration, and bioprotection have significantly impacted the wine industry, combining tradition and innovation to meet evolving market demands.

Pepe Heras commented that Lallemand Oenology addresses challenges in the wine industry through innovation, sustainable practices, and regulatory compliance. Innovations are science-based, tested under real conditions, and developed by a multidisciplinary team.

This commitment makes Lallemand Oenology a trusted partner for winemakers.