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AccelerationLife-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. Yeasts, bacteria, nutrients, yeast derivatives, vineyard solutions, chitin-based solutions and enzymes, are all tested to […]
AcidificationGlobal warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance impacts microbial stability, wine quality but also the ability of the wine to age well. To answer […]
AgeingThe ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. Based on our expertise on yeast derivatives fine characterisation and production, we have developed innovative solutions to help the […]
Aromas: estersThe majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain wine yeasts produce these aroma compounds. A proper nutrition management (i.e. type of nutrient and […]
Aromas: thiols and terpenesThiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, Colombard or Verdejo and represent an important part of their typicity. They also contribute to […]
BioprotectionAs an expert in the selection and production of non-Saccharomyces yeasts and lactic acid bacteria, we have developed many natural and efficient solutions from vine to wine to bioprotect grapes, musts or wines against spoilage microorganisms or against oxidation. The use of some specific non-Saccharomyces wine yeast on grapes or musts instead of adding SO2 […]
Canned winesIn response to the need for wine packaging materials that are more sustainable than glass bottles, aluminium is a key alternative. This is why, in recent years, canned wines have been increasingly popular on the global market. This change of material is not trivial and can have an impact on the quality of the wine, […]
ChitosanLallemand Oenology offers a range of fungal biopolymers that are natural and pure in origin, derived from chitin (chitosan and chitin-glucan). We have a long-term exclusive partnership with a company that produces specific fungal chitin derivatives in Europe. Their patented innovative production process guarantees the purity and source of the raw material confirming its 100% […]