In 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 University of California, Davis collection. These yeasts were used successfully by winemakers in the USA.
In 1977, Lallemand expanded its wine yeast selection, characterisation, and production through meetings with European wine institutes and attending wine-related events. Today, Lallemand offers over 200 different strains of Saccharomyces cerevisiae and 15 non-Saccharomyces wine yeasts.
Lallemand Oenology’s selected wine yeasts are recognised and trusted worldwide. Our history, collaboration with partners and research institutes, production expertise, and commitment to quality make us a trustworthy partner for wine producers. Here’s to another 50 years and more!
Published Jun 19, 2024 | Updated Jul 1, 2024
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