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Lallemand Oenology sponsors the ASEV 75th National ConferenceWe are thrilled to announce that we will be attending this year again the American Society for Enology and Viticulture (ASEV) 75th National Conference, taking place from June 17 to 20, 2024, at the Marriott Portland Downtown Waterfront hotel, in Portland, Oregon. Lallemand Oenology will once again sponsor the Best Student Enology Presentation Awards as […]
Jun 16, 2024
Celebrating 50 Years of Our Selected Wine YeastIn 1974, Lallemand began producing its first selected wine yeast in active dry form. After mastering the production and drying process of baker’s yeast, Lallemand explored the possibility of adapting that knowledge to other fermented products, including wine. Partnering with Scott Laboratories in California, Lallemand successfully grew and dried two selected wine yeasts from the […]
Jun 19, 2024
35th anniversary of bacteriaFor 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 […]
Jun 26, 2024
Under Investigation Wine Bacteria n°9In this Wine Bacteria Under Investigation n°9, we explain and detail the characteristics and benefits of our wine bacteria ML PRIME™, 100% pure lactiplantibacillus plantarum, and demonstrate why it is unique amongst all the other selected wine bacteria in the market. ML PRIME™ is very efficient at conducting ultra-fast malolactic fermentation (MLF), with no lag […]
Jul 7, 2024
Lallemand Oenology sponsors IVAS 2024Lallemand Oenology is pleased to announce its participation in the International Society of Viticulture and Enology (IVAS) congress that will take place from July 9th to July 12th at UC Davis, California. Don’t miss the presentations from our experts: To register: In Vino Analytica Scientia – Choose Registration (eventscloud.com) Complete program: https://ivas2024.wixsite.com/ivas2024
Jul 8, 2024
Wine bacteria biodiversity driving sensory profiles of red and whites winesWine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]
Jul 16, 2024
Enhancing wine aromatic expression through balanced organic yeast nutritionIn the context of climate change, grape musts exhibit chemical changes with micronutrient imbalances. Managing yeast nutrition become again crucial to address these challenges. As well-known, Yeast Assimilable Nitrogen (YAN) significantly impacts alcoholic fermentation, influencing kinetics and wine quality. But other key parameters are vitamins and minerals, vitamins promote yeast growth and stress resilience, while […]
Jul 16, 2024
The use of direct inoculation yeast is less effective and safe than rehydrated yeastSince the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]
Jul 23, 2024