Filter by
Lalvin ICV SunRose™ wine yeast to enhance freshness and red fruit character in your rosé winesLalvin ICV SunRose™ is a selected wine yeast isolated from nature and specifically recommended for rosé wines that are red fruit focused. Lalvin ICV SunRose™ produces elegant and complex wines with a balanced, round mouthfeel while preserving freshness. Selected in collaboration with the Institut Coopératif du Vin (ICV) Lalvin ICV SunRose™ is especially suitable for […]
Jun 15, 2021
LEVEL2 GUARDIA™ : ACTIVE BIOPROTECTION YEAST FOR RED WINESLEVEL2 GUARDIA™ is a new non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature by IFV (Institut Français de la Vigne et du Vin), highly adapted for bioprotection in wines. It can help to managing microbial dynamics by encouraging beneficial microorganisms and repressing the growth of detrimental ones which is the fundamental principle of biocontrol. When applied […]
Jun 10, 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 […]
Jun 7, 2021
I Can Do What?! – New Winemaking Tools from Scott LabsMay 11, 2021 11:00 AM Pacific Time Scott Labs is the leader in enological innovation, driving research to create new, science-backed solutions for wine production. We are excited to share our newest applications, with an emphasis on helping producers address consumer demand for vegan and clean-crafted wines! Join our very own Darren Michaels on Tuesday, […]
May 10, 2021
A New Wine Yeasts Study – Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profilesThe positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented. However, it is also known that these yeasts compete with Saccharomyces yeast with regards to the nutrients, and notably nitrogen sources, and this has an impact on the production of aroma compounds. Stéphanie Rollero, Jeanne Brand, Benoit Divol from […]
Feb 26, 2021
Lallemand Oenology Sponsor at the 2020 WineGB awards ceremony We are very pleased to sponsor the Top Still Wine Trophy for the 2020 WineGB Awards. In replacement of its annual awards ceremony traditionally organized in London, WineGB is taking the celebration online this year with a virtual trophy ceremony on September 8th at noon BST. This 30-minute ceremony will include interviews with […]
Aug 27, 2020
SILKA™ 1-Step: Available now in 1-Step format, this selected wine bacteria expresses silky notes in red winesOenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol content. What makes SILKA™ so unique is its ability to produce round, silky and fresh red wines, with soft tannins and very low bitterness and astringency. Because it was isolated in La Rioja, SILKA™ is […]
Jul 15, 2020
ML Prime™: New applications for this selected wine bacteria (Lactobacillus plantarum) with a very high and fast malolactic activityLallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the red winemaking process, without the risk of VA increase. The only one available to winemakers, ML Prime™ ensures complete and very fast MLF – 3 to 7 days – when properly used in […]
Jul 10, 2020
Level2 Laktia™ – the acidifying yeastThe non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing wine acidity without the use of chemicals. Level2 Laktia™ converts glucose into lactic acid. It can produce 2-9 g/L of lactate depending on the conditions. It significantly increases total acidity and decreases the […]
Jul 2, 2020
Lalvin Persy™: the perfect wine yeast to manage sulfur compounds on sensitive red varietiesLalvin Persy™ has a unique property in that it will not produce any SO2 nor acetaldehyde during alcoholic fermentation, and also, non-perceptible amount of undesirable sulfur compounds such as H2S. This makes it an ideal wine yeast for varieties such as Syrah, Tempranillo and Pinot Noir, where it will produce wines that will fully express […]
Jun 29, 2020