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Speed up your wine yeast rehydration with our revolutionary yeast protectorA micro-agglomerated yeast protector for yeast rehydration GO-FERM STEROL FLASH™ is the innovative natural yeast protector, based on a unique yeast autolysate with a high concentration and bioavailability of ergosterols, and developed with an innovative specific Lallemand process leading to […]
Jun 20, 2024
Ensure double bioprotection of your winesDouble bioprotection, what does it mean? To face the multiple challenges of bioprotection of white and rosé wines in the pre-fermentation stages, we have developed natural microbiological bioprotection solutions which prrotect wine quality, from the growth of undesirable microorganims and […]
Jun 19, 2024
ML PRIME™ for the co-inoculation in high pH red mustML PRIME™ is a unique and effective 100% pure Lactiplantibacillus plantarum suited for co-inoculation in high pH red must. It is an innovative concept of selected wine bacteria with a very high malolactic activity. It completes malolactic fermentation during alcoholic […]
Jun 4, 2024
LALVIN NBC™ – For modern white winemakingThe LALVIN NBC™ yeast was selected in collaboration with the Centre Oenologique de Bourgogne, France, for its robust and reliable alcoholic performance and its ability to enhance minerality and crispiness in white wines. Discover why in its dedicated landing page […]
May 22, 2024
The revolution in rehydration, the wine yeast protector that keeps on givingNutrients Under Investigation – Issue 6 GO-FERM STEROL FLASH™ is a revolutionary protectant for wine yeast rehydration. Ever since its availability on the market 2 years ago, winemakers have enthusiastically adopted it. They praise its ease of use, and the […]
May 21, 2024
Relationships between the wine yeast inoculation method and the composition and sensory profile of winesBy F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including […]
May 20, 2024
Are Lallemand Oenology products concerned by new labelling rules from Dec. 8th 2023?1. Wine Labelling Context The European Commission published Regulation (EU) 2021/2117 amending labelling rules for wine and aromatised wine products by, among other things, making mandatory to communicate the list of ingredients (including additives, and excluding processing aids), used during […]
Feb 5, 2024
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the […]
Apr 13, 2021
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay winesWine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. […]
May 28, 2019
Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off […]
Aug 30, 2017