For over three decades, our commitment to quality and innovation has shaped the world of winemaking, also through our knowledge in the production of selected wine bacteria.

Our Journey Begins

It all started in St-Simon, France, in 1988, where Lallemand acquired the bacteria plant, right at the heart of the Auvergne region. With enthusiasm and precision, we embarked on a mission to develop our expertise in the other important microorganism in winemaking, Oenococcus oeni. This led to our first breakthrough: the production of our 1^st malolactic bacteria lyophilised culture for the control of malolactic fermentation (MLF) in sparkling wine production 🥂. This specific production process developed for this specific application is called STANDARD™;

Challenge accepted

Our team of seasoned microbiologists and food engineers has honed their craft over the years. We understand the delicate dance between growing the microorganisms and maintaining their activity to function in the difficult wine conditions.  We have mastered the art of developing different processes (MBR^TM and 1-STEP^TM processes) and conditions for each strain in our care so that, from Burgundy to Napa Valley, our wine bacteria could be used worldwide.

A Diverse Range of Solutions

No two wines are alike, and neither are our solutions. Our extensive product lineup includes specific strains of Oeonoccus oeni for different conditions and different sensory contributions, and we have explored and developed a revolutionary freeze-dried Lactiplantibacillus plantarum  ML PRIME ^TM

Innovating Fearlessly

Innovation is in our DNA. We’ve pushed boundaries, developing alternative methods for conducting MLF. This has allowed winemakers to have a secure MLF and distinct wines.

Controlling our production process and our products from A to Z, we celebrate 35 years of excellence with our selected wine bacteria

Cheers to tradition, expertise, and daring innovation!